Characteristics   

Sorbic Acid appears as white, free flowing crystalline granules with a mild and characteristic odor.  It is slightly soluble in water, and completely soluble in alcohol.   Sorbic Acid Kosher Passover Certified

Potassium Sorbate appears as white, free flowing, extruded pellets or spherical beads with a mild and characteristic odor.  It is very soluble in water, and slightly soluble in alcohol.  Potassium Sorbate Kosher Passover Certified

APAC 's sorbates meets FCC IV specification; and is available in granular, powdered, and pellet form.

Packaging   

 APAC 's sorbic acid and potassium sorbate are packed in U.S. standard, 50 lb. recyclable white corrugated cardboard boxes with polyethylene inner lining.  

Storage  

Sorbic acid and potassium sorbate should be stored in a cool, dry area away from direct sunlight and heat or moisture.  Re-close original packaging or containers after each use to prevent moisture absorption. 

Sorbates Food Preservatives

(Click on any of the links below for details)

Sorbates Advantage

Effect of pH

Effect of Temperature

Influence of sanitation upon freshness and keeping quality

Influence of Food Product on Effectiveness of Preservatives

       -Composition of Food

       -Initial contamination Level

       -Handling and Distribution

Types of food protected

       -Dairy Products

       -Baked Products

       -Fruit & Berry Products

       -Vegetable Products

       -Miscellaneous

Sorbate Preservatives use levels

Methods of Application

        -Preparation of Sorbates Spray or Dip Solutions

        -Preparation of Stock Solutions of Potassium Sorbate

Safety and Regulatory Status

Sorbates Advantage

  Are highly effective inhibitors of most common microorganism types that can attack foods.

  Are a naturally occurring polyunsaturated fatty acid, which is completely metabolized.

   Do not affect taste, color, or flavor of foods.

   Are very effective over a wide range of pH.

Effect of pH

When used at the pH levels of most mildly acidic food products (pH 5.5-6.0), Sorbates are the most effective preservatives against a wider spectrum of food spoilage microorganisms than benzoates or propionates.  Sorbate efficacy increases with greater acidity.  Above pH 4.0, Sorbates are more effective than sodium benzoate and sodium or calcium propionate. At pH2.5 to 3.0 sorbate are still somewhat more effective than sodium benzoate as yeast and mold inhibitor and more than twice as potent as propionates.  Sorbates are at their optimum effectiveness used below pH6.0.  They function, however, up to pH6.5 but are relatively ineffective at pH7.0 and above. 

Effect of Temperature

The growth of most micro-organisms is fostered by mildly warm temperatures. Consequently, adequate preservation must take this into account.  A food product that can be sterilized when packed and distributed for open shelf display may still require refrigeration plus a preservative if its use by the consumer is protracted.  Even for refrigerated products, the potential for increased microorganism inhibition makes the use of a Sorbate preservative advisable.

Influence of Sanitation Upon Freshness & Keeping Quality

   Three essential factors in protecting food from microbial degradation are the initial freshness, freedom from contamination and sanitary handling in the product's preparation and packaging.  Controlling the number of spoilage organisms in food products at the outset- from ingredients through processing  must be the foundation for long-term preservation.  Sorbates can slow microbial spoilage if a product has a moderate microorganism population  up to a point.  The initial contamination from unsanitary handling or from degraded ingredients can be too high for effective growth inhibition and spoilage can be rapid, almost as though no preservative were used.  While Sorbates will act effectively to maintain freshness longer, the preservative will not mask poor quality or contract unsanitary handling.

Influence of Food Product on Effectiveness of Preservatives

The factors that affect the selection of a preservative and level of use are:

  Composition of Food

     -      Moisture Content

     -      Presence of other inhibitors (salt, sugar, spices, smoke)

     -      pH of the product

  Initial contamination Level

     -      Processing sanitation  ingredients, equipment, premises

  Handling and Distribution

     -      Length of storage

     -      Packaging

     -      Frequency of consumer use and use life

     -      Temperature of Storage

Types of Food Protected

 In general, sorbates may be used in any kind of food product which allows preservatives from the GRAS (Generally Recognized As Safe) list of food additives.  Sorbates may also be used at the levels specified in some 70 or more food products having a Standard of Identity. 

The following are the various kinds of foods and processed products that can be kept fresher longer by the proper use of sorbate preservatives.

 Dairy Products

      Natural Cheese (all kinds, surface treatment)

      Processed Cheese (all kinds)

      Cottage Cheese

      Sour Cream- Type Products

      Cheese Spreads & Dips

      Yogurt

 Baked Products

      Cakes & Cake Mixes

      Pies & Pie fillings

      Doughnuts

      Baking Mixes

      Fudges & Icings

      Fruits-Filled Toaster Pop-Ups

      Yeast Leaved Baked Goods (Surface)

 Fruit & Berry Products

         Wine

         Jams & Jellies

         Artificially Sweetened Confections

         Orange Juice & Fruit Drinks

         Dried Fruit, Prunes & Raisins

 Vegetable Products

         Packaged fresh salads

         Pickles & olives

         Relished

 Miscellaneous

         Dry sausage casings

         Low-cal diet drinks

         Semi-moist pet foods

         Mayonnaise

         Salad dressings

The amount of sorbate (acid or salt) used must be determined by the food processor on technological and economic bases.   As a rough guide, the following are the ranges of usage levels for products, which can be considered as typical of those in the particular category.

Sorbate Preservatives Use Levels

 

Product	Typical Use Level (%)
Cheese and Cheese Products	0.2 - 0.3
Fruit Drinks	0.025 - 0.075
Beverage Syrups	0.1
Cider	0.05 - 0.1
Wine	0.02 - 0.04
Cakes And Icings	0.05 - 0.1
Pie Fillings	0.05 - 0.1
Margarine (Unsalted)	0.1
Prepared Vegetable Salads	0.02 - 0.1
Dried Fruits	0.02 - 0.05
Semi-Moist Pet Food	0.1 - 0.3
Salad Dressings (Pour-Type)	0.05 - 0.1

Methods of Application

Sorbate preservatives can be applied by a variety of methods selected on the basis of processing convenience and type of food product.  There are five common methods:

Direct addition into the product

Dipping

Spraying

Dusting

Incorporation in the wrapping

Preparation of Sorbates Spray or Dip Solutions

Preparation of Stock Solutions of Potassium Sorbate 

(Weight to Weight)

Safety And Regulatory Status

  Sorbic acid and potassium sorbate are GRAS (Generally Recognized As Safe) for use in foods. 

 Sorbic acid and potassium sorbate have been cleared for use and approved as food preservatives by the U.S. food & Drug Administration.  The clearance was based upon extensive laboratory testing and their safety has been subsequently supported by the results of worldwide studies and usage as a food additive/preservative since 1955.