Sorbic Acid

Sorbic acid and potassium sorbate are the most widely used preservatives in the world. They have high antibacterial properties and inhibit the growth and reproduction of molds. Molds, yeasts, and many aerobic bacteria have inhibitory effects, but are almost ineffective against anaerobic spore-forming bacteria and Lactobacillus acidophilus. It is widely used in the preservation of various cheese products such as cheese and yogurt, bread and snack products, beverages, fruit juices, jams, pickles and fish products. The amount of concentrated fruit and vegetable juice in plastic barrels shall not exceed 2g/kg; the maximum amount used in soy sauce, vinegar, jams, hydrogenated vegetable oil, soft candy, dried fish products, instant bean products, pastry fillings, bread, cakes, and moon cakes is 1.0 g/kg; maximum usage in wine and fruit wine 0.8g/kg; maximum usage in collagen casings, low-salt pickles, sauces, preserves, juice (flavored) beverages and jelly; maximum usage in fruits and vegetables The maximum amount used in fresh-keeping and carbonated beverages is 0.2g/kg; in the food industry, it can be used in meat, fish, eggs and poultry products with a maximum amount of 0.075g/kg.