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| Brand Name: | RENZE |
| Model Number: | sodium benzoate |
| MOQ: | 1000kilograms |
| Price: | USD 1.1-1.6/KG |
| Payment Terms: | ,L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability: | 100TONS/MONTH |
Renze Potassium Sorbate is a high-purity, food-grade preservative that effectively inhibits mold, yeast, and bacteria growth. Recognized for its safety, efficiency, and broad compatibility, it is widely used to extend shelf life while maintaining product quality across multiple food categories.
Key Benefits:
✔ Broad-Spectrum Protection – Controls spoilage microorganisms in acidic to neutral pH foods (pH ≤6.5)
✔ Clean Label – Naturally derived (from sorbic acid) and non-GMO
✔ Mild Taste – No off-flavors or odor interference
✔ Heat Stable – Maintains efficacy during pasteurization and baking
2.Potassium Sorbate-Technical Specifications
| Parameter | Specification | Test Method |
| Chemical Name | Potassium Sorbate | - |
| CAS No. | 24634-61-5 | - |
| Molecular Formula | C₆H₇KO₂ | - |
| Appearance | White crystalline powder/granules | Visual |
| Purity (Dry Basis) | ≥99.0% | Titration (USP) |
| Assay | 98.0-101.0% | HPLC |
| Moisture Content | ≤1.0% | Karl Fischer |
| pH (10% Solution) | 7.0-9.0 | Potentiometric |
| Solubility (20°C) | 58 g/100 mL (Water) | Gravimetric |
| Heavy Metals (Pb) | ≤10 ppm | ICP-MS |
| Arsenic (As) | ≤3 ppm | USP <211> |
3. Key Food Applications
Dairy Products (cheese, yogurt) – Prevents surface mold
Baked Goods (cakes, bread) – Extends freshness without affecting dough
Beverages (juices, soft drinks) – Inhibits fermentation
Processed Meats & Seafood – Enhances preservation in combination with other methods
Sauces & Condiments – Stabilizes dressings, ketchup, and pickles
❓ "What's the optimal usage level for extending bread shelf life?"
→ Recommended 0.1-0.3% (flour weight basis) because:
✔ Inhibits mold growth by 90-95%
✔ Extends freshness 3-5 days longer than calcium propionate
✔ No negative impact on yeast activity
❓ "Can I use potassium sorbate in yogurt production?"
→ Yes, but with considerations:
✔ Add after fermentation (0.05-0.1%)
✔ Avoid adding before culturing (inhibits starter cultures)
✔ More effective than benzoate for pH 4.0-4.5 yogurts
❓ "What's the maximum allowed level in fish products?"
→ Regulatory limits vary:
• EU: 200mg/kg (fresh fish)
• US: 0.1% (processed seafood)
• China: 0.075% (dried fish)
4.Our Service
1. Have exported for more than 15 years
2. Have professional employees and efficient management
3. Prompt shipment
4. Small quantity is welcomed.
5. Have Passed kosher halal, haccp
6. The best and professional services.
7. Best price and quality
