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8 January 2009 3,176 views No Comment
User’s Guide to the high effective and safe preservative sorbic acid and potassium sorbate.
Use—-As nowadays international prime preferable food preservatives. Their extent of use and reference dosage as follows:

Extent of use
Ref. dosage (g/kg)
Remark
Soy sauce, mermalage, man-made cream, gelose soft sweets
0.1-1.0
1.Dosage is calculated on the basis of sorbic acid2. For concenttrated fruit juice dosage mustn’s exceed 2.0
Low-salt preserved vegetables insoy, noodles, candied fruit haw cake, fruit taste juice, tinned food
0.1-0.5
Fruit juice, fruit drink, grape wine, fruit wine
0.1-0.6
Carbonated wine, soda water
0.05-0.2
Dried fish products, drinks of soy bean and milk, food of soy bean
0.1-1.0
Cake stuffing loctobacillin drink
0.1-1.0
Tobacco
0.6-2
Cosmetics & toothpaste
0.6-2
Forage
0.4-1.5

Excellent colour—-our sorbic acid is made with advanced technology, aresolution of problems of yellowish tendency and poor colour stability as the usual cases with the traditional technology. Our products boast a pure white colour and good colour stability.

Quality index—-Comforming to GB1905-2000 GB13736-92 American Standard FCCIV and England Standard BP93

Sorbic acid standard FCC IV Potassium sorbate Standard FCC IV

Item

Standard

Characteristics

Colour less crystals or a white crystalline powder
Assay (C6H8O2)
99.0-101.0%
Water
≤0.5%
Heavy Metals( as Pb)
≤10ppm
Melting range
132-135℃
Residue on Ignition
≤0.2%

Item

Standard

Characteristics:

White powder or Granule
Assay (C6H7O2K)
98.0-101.0%
Acidity or Alkalinity
≤1%
Heavy Metals (as Pb)
≤10ppm
Loss on Drying
≤1%

Products of this company conform to America Standard FCC IV in all the quality aspects.

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