Potassium 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 |
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
thanks calo…
can potassium sorbate be used for powdered chill pepper in its powdered form without it affecting the flavour and colour
Is potassium sorbate used in pineapple juice??
For 1 litre juice potassium sorbate contain how much??
Thanks. This answer is really helpful!
What about chilli paste? Is it the same dose and the same way of adding?
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.
Hi, we can’t advise you. The blogs are posted by individuals who offer each other help and advice.
Trade Ingredients
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
for cakes, the weigth of E202 must be 1000ppm per weight of flour
How much put in cake per kg does
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.
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
You would be best adding it once all ingredients including the flour were mixed.
Potassium Sorbate – Kosher Approved
A common question regarding our Potaasium Sorbate. Is it Kosher approved. The answer to this is yes.
Hi
I have created a soya milk drink how much potassium sorbate do I use in a 250ml drink
Thanks
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
This would not be any different to any beverage really
Hi
I have created a soya milk drink how much potassium sorbate do I use in a 250ml drink
Anyone got any tips on using potassium sorbate to prevent fermentation of my hot chilli sauce, quantities, when to add, etc? Thanks in advance.
Jax, I would start at 0.1% and take it up 0.1% until you get the desired result
How did that work for you?
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?
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
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
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
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.
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?
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
How long can you store a 20% potassium sorbate solution at 70F before you have to disgard it? I am assuming two weeks is fine but would like some verification.
Hi Shoaff, 2 weeks would be fine but you would need to do some trials.
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.
Hi.. Does potassium sorbonate can use also for making a non cook pastillas? If so, how many grams should i put into it if I’m making 3 kilos of pastillas… And how will i add this.. Thank you for your help..
Hi, for a 2 gallon sauce with milk how much potassium sorbate will I use? Can I mix the preservative directly to the sauce while cooking? or let it cool first?
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
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
Hi,
Potassium sorbate solution have be cloudiness after i add acetic acid. Could you tell me why?
Thanks
we make a glucose 50/50 to water what sort of ratio would you use to this
This may help.
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
Hi all,
I’ve been looking for guidelines on limits of E202 in food in particular dips and salads.
Does anyone know this.
Any help anyone can give would be greatly appreciated.
Thanks
For candy making. When is the best time to add Potassium Sorbate? Should the Potassium Sorbate be added before then cooking process or during the cool down process?
Thank you.
How much potasisum sorbate should I use for 1L milk base bread spread?
I would like to know how much diluted Potassium Sorbate (25% solution from 1 cup granules dissolved in 3 cups water) to add to my icing recipe for every 1 pound (lb) of finished icing.
Hello, We are a small manufacturer of Cakes, and wondered if Potassium sorbate would be the right product to increase the shelf life of our Fruit Cakes/Christmas Cakes. At the moment they last about 2-3 months, would this increase to 6 months with Potassium sorbate?
Thanks for the swift service, will be re-ordering potassium sorbate from you again.
Actually reason for the time sensitive request was I am on a production run, and noticed the usually clear sorbate solution had come out yellow when added to warm water, upon looking at the pack, it had expired in ….do you know if this is something to be wary of or does Sorbate stay good for a while? Took the safe option and ordered some fresh sorbate, just interested to know what you know about sorbate and expiry dates and how serious it is once it goes over?
Hi
I have a deli and supply fresh meat. How would I use potassium sorbate to extend the shelf life of meat??
I work at a festival and we sell organic freezer pops like the dickens at the beach vendor. The pops sleeves need to be cut with scissors and I am looking for a food safe option for soaking/rinsing the scissors blades between customers, I am considering a potassium sorbate/citric acid combo and wanted to ask what concentrations would be recommended and if there is a already specific product for such an application. It’s a very new age-y crowd, purity and transparency of ingredients is key.
Thanks!
hi, how do i add potassium sorbate in meat pie. Do i add the granules when cooking time or only after removing the meat fillings from the heat? Will it be effective if there’s high generation of heat thus reduced it’s potency in inhibiting molds and fungi in the meat filling.
Good morning!
I would like to ask some help or anybody who can answer my queries..how much potassium sorbate (in teaspon) for 20kgs ofmarinated chicken? And how many days more or less it will be preserved? Can i put directly the granulated poatasium sorbate or it should be deluted?
Thank you
Hii
I manifacture lime juice and pack in pet bottle .so how can I use E202 in it.
And plz suggest if any other preservative, stabilizers or additive required.
Hello
Just asking I am making an oil ans lemon jiuce based marinade to package and sell.
How much Sorbic acid do I need to use? AN what will the shelf life be?
Hi I have a question about the potassium sorbate solution recommended on your site and blog. Does the water temp matter when diluting with water and if so what is the importance? We see some chelation in this mix at the bottom that settles so keen to understand any insights you can provide on best practices. Thanks
Hello I’m Smokin Beef Bones & I would like to use Potassium Sorbate to prevent any molding,
My Question is after I dissolve 2oz in water & mix well do I spray the mixture onto the Bones or dip
Thank You
Hi
in 1liter of kiwi juice as per fssai how much potassium sorbate need to be mixed?
Can you tell in GMS
Also can we use Potassium Sorbate, sodium benzoate & citric acid all together? if yes in what quantity(max) as per fssai?
Can I use it for home made mayonnaise? How much on one liter and for how long I can keep the mayonnaise?
I’m producing a chocolate sauce for use in our cafes, what’s the recommended dosage of potassium sorbate, and what would be the shelf life if doing a hot fill (185+ degrees F)?