Potassium Sorbate & Sodium Benzoate

Sodium Benzoate & Potassium Sorbate

 Benzoic acid in the form of its sodium salt constitutes one of the most common chemical food preservative. Sodium benzoate is a common preservative in acid or acidified foods such as fruit juices, syrups, jams and jellies, sauerkraut, pickles, preserves, fruit cocktails, etc. Yeasts are inhibited by benzoate to a greater extent than are moulds and bacteria. (FAO)

Sorbic acid is generally considered non toxic and is metabolised; among other common food preservatives the WHO has set the highest acceptable daily intake (25 mg/kg body weight) for sorbic acid. (FAO)

Sorbic acid and its salts are practically tasteless and odourless in foods, when used at reasonable levels (< 0.3 %) and their antimicrobial activity is generally adequate. (FAO)

Sorbates are used for mould and yeast inhibition in a variety of foods including fruits and vegetables, fruit juices, pickles, sauerkraut, syrups, jellies, jams, preserves, high moisture dehydrated fruits, etc. (FAO)

Potassium sorbate, a white, fluffy powder, is very soluble in water (over 50%) and when added to acid foods it is hydrolysed to the acid form. Sodium and calcium sorbates also have preservative activities but their application is limited compared to that for the potassium salt, which is employed because of its stability, general ease of preparation and water solubility. (FAO)