Beverages and sauces: evaluate pH and microbial stability.
PRESERVATION
Potassium Sorbate KS
A sorbate used in suitable foods to support control of yeasts and molds.
INGREDIENT OVERVIEW
What this ingredient
can help you explore.
Potassium sorbate is a potassium salt of sorbic acid. Product identity, assay and physical form must be specified independently of the finished food’s preservation target.
Also known as: KS · Potassium salt of sorbic acid
Its performance is strongly influenced by pH and the wider preservation system. It should be validated in the finished food, package and storage conditions.
Prepare product inquiryAPPLICATION SCREENING
Where it may fit.
These are technical starting points, not finished-product performance or use authorizations.
Bakery fillings and toppings: consider distribution and storage conditions.
Prepared foods: test the full preservation system rather than one ingredient in isolation.
QUALIFICATION
Questions worth asking
before approval.
START HERE
What is the finished-product pH and which spoilage organisms are of concern?
- 01
Define pH, water activity, packaging and target shelf life.
- 02
Check food-grade identity, assay and delivery form.
- 03
Verify permitted use level and labeling in the destination market.
SPECIFICATION REFERENCE
Bespring reference specification
Material: Potassium sorbate, white to off-white granules
Selected limits from Bespring’s granular potassium sorbate specification sheet. The assay is on a dry basis; the drying condition belongs to the loss-on-drying test.
Source: Bespring Chemical · Undated reference sheet · Bespring product reference
These selected composition and physical fields are a reference for comparison, not a complete food-grade acceptance specification or an IngredientCore supply guarantee. Ask us for the specification, test methods and impurity requirements for the proposed grade and source.
On narrow screens, scroll within the table if needed.
| Parameter / stated test conditions | Reference specification | Unit |
|---|---|---|
| Potassium sorbate content — dry basis | 99.0–101.0 | % |
| Loss on drying — 105°C for 3 hours | ≤ 1.0 | % |
The drying temperature and duration are stated in the source. The assay method is not specified.
Request specificationGRADE & SPECIFICATION
Key parameters to confirm.
Clarify powder or granular form and incorporation needs. Food pH, distribution in the food, packaging and the wider preservation system influence results; an assay value alone cannot predict them.
These are procurement questions, not a supplied specification. Units below indicate reporting context, not acceptance limits. Compare the current grade, source, document revision and test method before agreeing values.
If columns extend beyond the frame, scroll the table horizontally.
| Parameter | What to request | Units or test context | Why it matters |
|---|---|---|---|
| Identity and assay | Material identity, basis and method | % on stated basis | Match the specified material and representative record. |
| Physical form and incorporation | Particle/form requirements and preparation route | Declared form; process conditions | Avoid poorly distributed material or incomplete incorporation. |
| Moisture and purity | Moisture, insolubles and relevant impurity limits | % or units stated in the specification | Compare current source documents, not generic purity claims. |
| Solution test conditions | Conditions for declared pH or solution observations | Concentration, temperature and method | Numbers or observations without preparation details are incomplete. |
| Storage and shelf-life record | Source instructions, label and dating basis | Source-specific document and date definitions | Do not use a historical supplier statement as a new order condition. |
Specify the food’s preservation conditions
Describe the system: State the food category, finished pH, water activity if known, heating/filling process, distribution method, packaging and target spoilage concern.
Observe in a controlled trial: Use a qualified microbiological study plan for the food, package and storage conditions, and appropriate samples for sensory review. A sorbate does not replace hygiene, heat or other necessary safety controls. Review destination food-category permission separately.
A trial informs selection for that material and process; it is not a guarantee for a different grade or future batch.
PURCHASING QUESTIONS
KS: what to ask next.
Does powder versus granule change the identity?
The form description does not replace chemical identity. Compare handling, incorporation and the actual form specification; assess the preservation outcome in the final food.
Does the name establish a permitted use level?
No. Identify the food category, destination market and intended use conditions, then review the applicable rules. This page supplies no universal addition rate.
Which documents should a preservation brief request?
Start with the exact grade’s specification and representative COA, and ask about current safety and storage information. Share the application and market; availability and sharing permission remain source-specific.
Packaging, handling & ordering
Include volume, delivery destination and required timing in the inquiry. Ask about available pack formats, minimum order, sample terms and transport arrangements for the specific offer. Confirm storage instructions, shelf life and label details against the proposed source’s current records.
DOCUMENT REQUEST
Request documents for KS.
State the grade, source if known, food application, destination market and purpose. Ask about Current specification, representative COA, current applicable SDS and source-specific storage/label information; confirm availability. Availability and permission to share must be confirmed for the proposed supply. Certificates must match their own entity, site and scope.
NEXT STEP
Prepare product inquiry Bring us your application brief.
Include the food category, target function, expected volume, destination market and documents you need.