Potassium sorbate, C6H7O2K (E202), is an effective inhibitor of the growth of most moulds, yeasts and many bacteria. It is widely employed in bakery to prevent microbiological growth and extend the normal shelf life of meat products. It is easy to handle and easy to incorporate in formulations.
Since there are many factors affecting the microbiological growth rate on food items, the levels of use of potassium sorbate cannot be correlated precisely with the extension of the shelf life.
Required doses for potassium sorbate depend on such factors as:
- Humidity of environment and water activity
- Temperature
- pH
- Type of growth medium
- General hygiene of environment and packaking type
Potassium sorbate may be added to other ingredients during food processing, added in form of a premix of ingredients or applied in the form of a dip bath or sprayed on surface of processed food.
Depending on the particular application it is first dissolved or used in its dry form within the given process. In all cases it is advisable to carry out initial tests, prior to first use.