Suggested Potassium Sorbate Doses

Cheese & Wine on a PlatePotassium Sorbate is a food preservative that helps prevent mould and yeast growth – ultimately increasing shelf life. It is a very widely used food preservative that does not affect colour, taste or flavour.

One of the most common questions we get asked about this product is about how much should be added when it is used so we have compiled the table below with suggested dosage per kilogram of food product.

Food Item Dose per KG
Meat / Fish / Eggs / Poultry products 0.075g
Fruit / Fresh Vegetables / Carbonated Beverages 0.2g
Collagen casings / Low-salt Pickles / Jiang class / Preserves / Fruit juice (Flavoured) drinks / Jelly 0.5g
Food industry plastic bottled juice concentrate 2.0g
Soy sauce / Vinegar / Jam / Hydrogenated vegetable oil / Candy / Dried goods / Instant soy foods / Pastries / Stuffing / Bread / Cake / Moon cake / Instant jellyfish / Lactic acid bacteria drinks 1.0g
Fruit juice (fruit) ice / Milk drinks 0.5g
Pre-cocktail 0.2g
Meat enema 1.5g
Complex seasoning / Flavouring syrups / Liquid compound seasoning / Instant dried 1.0g

34 thoughts on “Suggested Potassium Sorbate Doses

  1. Carlo

    How we use Potassium Sorbate in our products.

    Potassium sorbate is usually in a granular or pellet form and is used as a food preservative. We use it diluted in water. The product will be a 25% potassium sorbate solution, which we use for preserving our fruits and juices. This is what we do.

    Get 1 cup of the potassium sorbate granules, and around 3 cups of water. Mix the potassium sorbate and stir continuously until the potassium sorbate is dissolved.

    Now, all you need to do is, for a quart of the food to be preserved, use a teaspoon of the potassium sorbate mix that you have prepared. Make sure that you stir/mix the potassium sorbate mixture well into the food.

    Thus is what works good for us. I hope this helps.

    Cheese 0.2 – 0.3%
    Beverage 0.1%
    Dried Fruits 0.02 – 0.05%

    Carlo

  2. Ade

    Re: Potassium Sorbate for cake.
    At what stage do you apply the granules to the ingredients?
    Would the granules be dissolved in water then mix with the barter in the mixing bowl?
    Please be clear about application for cake and bread.

    Thanks.

    1. Steve Harland

      Dear Ade

      The recommended amounts to use is between 0.025% and 0.1% per finished application.

      Usually ascorbic acid (antioxidant) and Citric Acid (to adjust the pH and activation of Potassium Sorbate) are used in conjunction with the blends.

      I am afraid we cannot give you the exact method as there are to many variables. Kitchen trials are the best method of success. The aim of this blog is for people like yourself and others like you to offer each other help and advice. Hopefully other like minded people will offer you some advice, there is no right way really. Just what you find works in your application.

      Potassium Sorbate can be water soluble in cold and warm water. However 58.5 g/100 mL (100 °C)

      I do hope this is of some help

      Kind Regards

      Steve Harland

  3. Kike

    Re:Dose and application of Potassium Sorbate in cake.
    Could you please expatiate on the dose blog. For cake, is the dose per kg of the flour and at what stage do you apply the potassium sorbate when mix in the water?is it during mixing of the butter,sugar and egg or when the flour is already mixed you now apply the preservatives.
    Thanks.

    1. Steve Harland

      Dear Kikelomo

      The recommended amounts to use is between 0.025% and 0.1% per finished application.

      Usually ascorbic acid (antioxidant) and Citric Acid (to adjust the pH and activation of Potassium Sorbate) are used in conjunction with the blends.

      I am afraid we cannot give you the exact method as there are to many variables. Kitchen trials are the best method of success. The aim of this blog is for people like yourself and others like you to offer each other help and advice.

      Potassium Sorbate can be water soluble in cold and warm water. However 58.5 g/100 mL (100 °C)

      I do hope this is of some help

      Kind Regards

      Steve Harland

    1. Carlo

      This should help you…

      How we use Potassium Sorbate in our products.

      Potassium sorbate is usually in a granular or pellet form and is used as a food preservative. We use it diluted in water. The product will be a 25% potassium sorbate solution, which we use for preserving our fruits and juices. This is what we do.

      Get 1 cup of the potassium sorbate granules, and around 3 cups of water. Mix the potassium sorbate and stir continuously until the potassium sorbate is dissolved.

      Now, all you need to do is, for a quart of the food to be preserved, use a teaspoon of the potassium sorbate mix that you have prepared. Make sure that you stir/mix the potassium sorbate mixture well into the food.

      Thus is what works good for us. I hope this helps.

      Cheese 0.2 – 0.3%
      Beverage 0.1%
      Dried Fruits 0.02 – 0.05%

      Carlo

  4. marjan

    good morning
    we produce organic gluten free pizza.
    we need potassium sorbate to use to increase the shelf life.
    can you please email me:
    can potassium sorbate to be used in organic products?
    can it be used in gluten free products?
    how much can be used per kg for bread or pizza bases.
    can you please provide me with a contact telephone number?

    1. Steve

      Potassium Sorbate in pizza base

      The product can be used as Gluten Free

      0.1% is recommended for bread

      The pottasium sorbate is not organic. However, the soil association will be able to advise if you could use it as a preservative in your product. The manufactuer of the finished product (pizza) would normally apply for this.

      Regards
      Steve Harland

  5. Steve

    Potassium Sorbate in pizza base

    The product can be used as Gluten Free

    0.1% is recommended for bread

    The pottasium sorbate is not organic. However, the soil association will be able to advise if you could use it as a preservative in your product. The manufactuer of the finished product (pizza) would normally apply for this.

    Regards
    Steve Harland

  6. Sue

    Dear Steve

    You recently helped me with Kosher queries so I hope you are able to help me with some further information that I need on potassium sorbate.

    Are you able to confirm whether potassium sorbate is ineffective against bacteria such as Lactobacillus and E faecium, particularly at the dose we use (0.006%)? This is our understanding from literature but confirmation would be good.

    We currently use a dose of about 0.006% in our liquid product. Is this an effective level to act on moulds and yeasts? Evidence from years of micro testing would indicate that it is, but again, as this is being asked by the FDA, your view would be much appreciated.

    Many thanks for your assistance with this.

    Kind regards

    Sue

    1. Steve Harland

      Hi Sue

      The dosage seems far too low. Dosage is normally around 0.075% to 0.2% depending on application. Also the pH will greatly influence the effectiveness when using to prevent moulds and yeasts. You would need to seek more help on this one. Lots of time and money go in to kitchen trials and no one hat fits all on this one.

  7. Eizabeth Moneva

    I am producing ready to drink calamansi juice and sell it to the small shops and restaurants just within our area. I do not use any preservatives in it. But, as experienced it will only last for about 5 days. My clients are suggesting to put some preservatives to extend the shelf life. For calamansi juice drink, May I know what food preservative is best and what would be the best and appropriate dose per liter of juice?

  8. satee@live.com

    Dear Sir/Madam,

    We make fitness waters by adding performance electrolytes to spring water.

    Our range is currently unflavoured, but I am looking to develop our range into the ‘hint of flavour’ market. With no sweeteners or colours. The product, excluding preservation, would be alkaline Spring Water, added salt minerals & natural flavours.

    The water is processed by micro filtration and UV purification. Then the ingredients are mixed afterwards. Cold fill.

    I am interested in using potassium sorbate as a microbial preservative.

    I had a few technical questions:

    Could a high salt content pose a problem for preservation with Potasium Sorbate?
    Does the PH have to fall within certain boundarys?
    What shelf life might we achieve with the above product if we only used Potassium sorbate?
    Are there certain conditions or specialist equipment needed to mix in the potassium sorbate?
    How much of a taste impact will the ingredient have?

    Have a great day.

    Will

  9. Mohindra Judge

    Hi

    We manufacture hard cheese in the Himalayas. Can anyone guide me

    1. how much quantity we need to add for 1 kg.
    2. can we use it to wash finished product? how much quantity?

    We have mold problem in our cheese.

  10. Jenn Wright

    Hi, please could you tell me how much potassium sir are you would use for yoghurt? I’ve made some overnight oats with yoghurt which I’m packaging up, but unsure how much potassium sorbate to use.
    Thank you

  11. Sajjad.hunerker

    I manufacture and supply ready to eat Roti ( flat bread ) . I have read that potassium sorbate can we used as a preservative to increase the shelf life of Roti . How much should I add to 1 kg of wheat flour

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