Potassium sorbate (E202)

Potassium sorbate - a preservative, actively inhibits the yeast, fungi, certain bacteria, and inhibits the action of enzymes. This increases the shelf life products. Potassium sorbate has no microbicidal effect, it only slows down the growth of microorganisms.
Potassium sorbate is very soluble in water.
The sorbate in the recommended dosage does not affect the taste of the preserved products that can withstand the heat treatment.
Areas of use:
* cheeses, including hard and processed,
* milk and other dairy products, cottage cheese, sour cream, condensed milk,
* margarine,
* mayonnaise, ketchup, mustard, pickles, and other sauces,

*widely used for canning fruit and vegetable canning, fruit juices and soft drinks,

* egg and pastry,

*meat and fish products,

Usage: potassium sorbate is dissolved in cold or warm drinking water, then this solution is mixed thoroughly with the product or used for surface treatment.

Dosage E-202 food

The maximum permissible dosage in food products potassium sorbate E-202 is not more than 0.2%.

 oil, Margarines 60-120 g/100 kg of product;
 mayonnaise, mustard, ketchup, etc. — 100-200 g/100 kg of product;
 smoked meat, smoked sausages — 200 g/100 kg of raw material,
 canned vegetables 100-200 g/100 l of brine;
 tomato puree (12 %) — 50-150 g/100 kg product;
 jams, preserves, jam, etc. — the 70-200 g/100 kg of product;
 fruit puree — 50-60 g/100 kg product
 fruit fillings for cakes — 150-200 g/100 kg of product;
 harvesting fruit for yoghurts and other dairy products, and 100-150 g/100 kg of product;
 Apple juice semi-finished product is 65 g/100 kg of product;

 grape juice-mix — 65-80 g/100 kg of product;
 fruit juice concentrates — 100-200 g/100 kg of product;
 soft drinks — 40-60 g/100 kg of product;
 carbonated soft drinks — 30-40 g/100 kg of product; herbal infusions, tea, coffee— 40-60 g/100 kg of product;
 low-alcohol wines 20-30 g/100 kg product;
 non-alcoholic wine — 50 g/100 kg product;
 sugar confectionery (candy, toppings for waffles, nougat, praline, chocolate) — 150-200 g/100 kg product;
 pastry (yeast-free) — 130-200 g/100 kg of product;