Foods With Potassium Sorbate

 

Is potassium sorbate bad for you?

Video taken from the channel: NutritionFacts.org


 

ADD THIS to your gummies to STOP MOLD! [Shelf-Stable Preservative Recipe]

Video taken from the channel: Best Buds


 

Using Potassium Sorbate In Wine and other homemade fermented drinks

Video taken from the channel: BREWGUY89


 

Potassium Metabisulfite vs Potassium Sorbate

Video taken from the channel: The Home Winemaking Channel


 

Is Potassium Sorbate bad for your health?

Video taken from the channel: Guy Presse


 

Food preservation A brief introduction

Video taken from the channel: Tony Liu


 

Potassium Sorbate Check Your Food And Cosmetics! | E202 | #IngredientsDekho | Bearded Chokra

Video taken from the channel: Bearded Chokra


Cheese, yogurt, dips using dairy products, margarines, mayonnaise and sour cream contain potassium sorbate. These products are processed using potassium sorbate to extend their shelf life by inhibiting the growth of certain molds, yeast and bacteria.What is potassium sorbate found in? apple cider. baked goods. canned fruits and vegetables. cheeses. dried meats. dried fruit. ice cream. pickles. soft drinks and juices. wine.High-potassium foods (more than 200 mg per serving): 1 medium baked potato, with skin (925) 1 baked medium sweet potato, with skin (450) ½ cup of tomato or vegetable juice (275), or 1 medium raw tomato (290).Food Search: potassium sorbate nutrition facts and information.

with high purity Food Preservative Potassium Sorbate/cas24634-61-5_OKCHEM Please note that all emails sent by OKCHEM are from ***@okchem.com, service@mail. okchemvip.com, or [email protected] sorbate is used as a preservative in a number of foods, since its anti-microbial properties stop the growth and spread of harmful bacteria and molds. It is used in cheese, baked goods, syrups and jams.

It is also used as a preservative for dehydrated foods like jerky and dried fruit, as it does not leave an aftertaste.Potassium sorbate is used to inhibit molds and yeasts in many foods, such as cheese, wine, yogurt, dried meats, apple cider, rehydrated fruits, soft drinks and fruit drinks, and baked goods. It is used in the preparation of items such as hotcake syrup and milkshakes served by fast-food restaurants such as McDonald’s. It can also be found in the ingredients list of many dried fruitproducts.

In addition, herbal dietary supplement products generally contain potassium sorbate, which acts to prevent mold and micr.Potassium sorbate PRES, GRAS/FS 182.3640; < 0.3% as sorbic acid Part 133 (133.123, 133.173, 133.179, 133.180, 133.188) Cheeses; FS, < 0.1% by wt Part 150 (150.141, 150.161), Fruit Butter.Uses of Potassium Sorbate Potassium sorbate's use as an antimicrobial preservative prevents the growth of mold, bacteria and fungi in cheese, dried meats, baked goods, jellies and syrups. As a preservative in dried fruit, potassium sorbate often replaces sulfur dioxide, which has an aftertaste.Potassium sorbate is a common preservative.

When you buy it from a store, it will likely be in a concentrated powdered form. To use it, you must first dilute it to a 25 percent solution, but since it is a preservative, the pre-mixed solution will keep without spoiling indefinably sealed in a jar in your pantry.Food products such as dairy products, baked food stuffs, beverages, cured fish and meats, vegetables and fruits, and confections, remain susceptible to mold and yeast growth, which prevent them from having a longer shelf life. So what potassium sorbate does is, it inhibits the growth of such microorganisms.Foods are considered low in potassium if they contain 200 milligrams (mg) or less per serving.

Some low-potassium foods include: berries, such as strawberries and blueberries.I noticed today that it has potassium sorbate as a preservative. Neither of us eats preserved foods and make everything else as much as possible from scratch, so this is our only exposure to the potassium sorbate. So thank you for posting the information that potassium sorbate is a genotoxic and mutagenic compound for humans.In Chinese food regulations, sorbate is calculated as sorbic acid, that’s why there’s no need for food industry lab to distinguish potassium sorbate from sorbic acid directly.

This ingredient is used to protect food from spoilage and therefore prolong the food shelf life by slowing the growth of molds and yeasts. You may have seen it in the label of wines, cheeses, cider, mead, soft drinks, and baked goods.

List of related literature:

While sorbic acid and potassium sorbate have gained wide recognition as antimycotics, more recent research has established that sorbate has broad antimicrobial activity that extends to many bacterial species that are involved in spoilage of fresh poultry, fish and meats.

“Food Chemistry, Third Edition” by Owen R. Fennema
from Food Chemistry, Third Edition
by Owen R. Fennema
Taylor & Francis, 1996

Potassium sorbate is widely used to extend the shelf life of many foods, including butter, cheese, meat, cereals, and bakery items.

“Listeria, Listeriosis, and Food Safety” by Elliot T. Ryser, Elmer H. Marth
from Listeria, Listeriosis, and Food Safety
by Elliot T. Ryser, Elmer H. Marth
CRC Press, 2007

As we saw in the previous section, potassium sorbate or sorbic acid is effective in acid foods, particularly against yeasts and molds.

“HACCP: A Practical Approach” by Sara Mortimore, Carol Wallace
from HACCP: A Practical Approach
by Sara Mortimore, Carol Wallace
Springer US, 2013

Potassium sorbate has been found to be effective, even at concentrations as low as 0.03% (Guynot et al., 2005).

“Organic Acids and Food Preservation” by Maria M. Theron, J. F. Rykers Lues
from Organic Acids and Food Preservation
by Maria M. Theron, J. F. Rykers Lues
CRC Press, 2010

Potassium sorbate and sorbic acid are used as preservatives in a great variety of foods and can be used as direct additives, as sprays or dip baths, and as coatings on wrapping materials, inhibiting yeasts, molds, and bacteria.

“Handbook of Food Science, Technology, and Engineering 4 Volume Set” by Y. H. Hui, Frank Sherkat
from Handbook of Food Science, Technology, and Engineering 4 Volume Set
by Y. H. Hui, Frank Sherkat
CRC Press, 2005

Foods to Which Sorbic Acid or Sorbate May Be Added Sorbate is used as a preservative in a wide range of products (Table 3).

“Encyclopedia of Food Microbiology” by Richard K. Robinson, Carl A. Batt
from Encyclopedia of Food Microbiology
by Richard K. Robinson, Carl A. Batt
Elsevier Science, 2014

Specifications for sorbic acid and potassium sorbate appear in Food Chemicals Codex.

“CRC Handbook of Food Additives, Second Edition” by Thomas E. Furia
from CRC Handbook of Food Additives, Second Edition
by Thomas E. Furia
Taylor & Francis, 1973

For instance, the sorbic acid salt, potassium sorbate (KS), has been found useful in extending the shelf-life of fresh fish.

“Handbook of Food Products Manufacturing, 2 Volume Set” by Y. H. Hui, Ramesh C. Chandan, Stephanie Clark, Nanna A. Cross, Joannie C. Dobbs, W. Jeffrey Hurst, Leo M. L. Nollet, Eyal Shimoni, Nirmal Sinha, Erika B. Smith, Somjit Surapat, Fidel Toldrá, Alan Titchenal
from Handbook of Food Products Manufacturing, 2 Volume Set
by Y. H. Hui, Ramesh C. Chandan, et. al.
Wiley, 2007

Potassium sorbate (in mildly acidic conditions) have been shown to be effective inhibitor of Y. enterocolitica in preserved foods.

“Encyclopedia of Meat Sciences” by C. Devine, Werner K. Jensen, Carrick Devine, M. Dikeman
from Encyclopedia of Meat Sciences
by C. Devine, Werner K. Jensen, et. al.
Elsevier Science, 2004

Since receiving GRAS status in the United States during the 1950s, potassium sorbate and sorbic acid have been widely used to extend the shelf life of many foods, including butter, cheese, meat, cereals, and bakery items.

“Listeria: Listeriosis, and Food Safety, Second Edition,” by Elliot T. Ryser, Elmer H. Marth
from Listeria: Listeriosis, and Food Safety, Second Edition,
by Elliot T. Ryser, Elmer H. Marth
CRC Press, 1999

76 comments

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  • When you add it up (total of 1.16 grams of poison per kilo) you realize that the problem is so bad that now even the municipal water supplies are toxic. Now tally up the combined chemicals found in some packages of foods that live on the shelf for years, and you end up with a major health care problem.

  • Hello nice video! I need some serious advise, I bought a wine kit from Artful Winemakers, it’s amazing,then I couldn’t find their site, so I bought a wine pack from Wine Lovers. Now the Artful winemaker makes 12 bottles, the problem is I utilized the kit as if the grape package made 12 bottles but the Condensed wine from Winelovers makes 30 Bottles. And I messed up, it’s sooo sweet n thick, I need to pour more water in, but will I have ruined the batch if I do this, how can I improve my Wine and get it bottled. Sorry so much trying to break it down..not easy. Please hoping someone can help me..Thanks ������

  • if i add potassium permang to a wine in order to clean it from the residual bacteria and yest,, what is gonna happen?

  • I’ve been making gummies for while now.. Just got potassium sorbate yesterday.. Made the first new shelf stable batches. This is my only medicine.. It works.. I hope the potassium sorbate solves the storage problem.. THANK YOU!

  • Potassium is always much much soft than that of sodium.. so yes its always better choice.. just watched your video on SLS Sodium Lauryl Sulfate https://youtu.be/1hbArPLKepE.. very well said.. even I was unknown about the fact of SLS….even in our pharmacy course itna detailed study nahi karwaya tha professors ne.. which was actually needed..

  • As always very informative video….abhijeet brother could you please make a video on companies promoting healthy snacks. Like omay, evolvesnacks etc..

  • Is Salt had preservative power for long time??? Is that can use as the preservatives of fruits with some laboratory chemicals???

  • Potassium sorbate is a bit like salt. In apples and berries, all is fair. But when the canning industry starts adding it, watch out. Remember, that stuff comes from where regurlations are not as adhered to as one might wish. Remember the milk thing where a bunch of kids died. Where was that from. Yeah, you guessed. In theory the stuff might be harmless, but in practice, if it keeps food good on the shelf for 16 years, then its good enough. Careful what you fight for, cause you might get it.

  • Well first, it’s a molecule. Even if it had metal atoms in it, it wouldn’t necessarily act like those metals. It isn’t the best thing to consume though:
    “Potassium sorbate is a skin, eye and respiratory irritant.[10] Although some research implies it has a long term safety record,[11] in vitro studies have shown that it is both genotoxic and mutagenic to human blood cells.”

  • Ive got some juice with potassium sorbate in it. Its also got sodium hexametaphosphate… I usually use preservative free juices but had this laying around. Will it will ferment with this junk in it? Just wondering before I waste my yeast. Reply appreciated! Cheers.

  • You say to add 1/8 1/4 tsp of the potassium sorbate + water mixture to the gummies recipe. But what type of yield would either of those measurements me for more specifically? Thank you.

  • Question though is potassium sorbate completely stop repeat fermentation and does cold crashing also completely stop Refermentation?

  • I just made a Patreon account for anyone who wants to support me (though not expected at all, your support via comments and like also makes me incredibly happy) ������ https://www.patreon.com/alinamontalto xoxo

  • C6H7KO2…… Alternatively (CH3CH=CH-CH+CH-CO2K)…… i see no mercury or lead anywhere…. it kills yeast and bacteria so your food doesn’t spoil, combine that with an airtight container, and it extends the shelf life of things that otherwise would likely go bad before they reached your door…..

  • If I’m making mead and plan to back sweeten when would I add both of these potassiums? I will be racking into a separate container to back sweeten.

  • Magnificent! I love how you got right to the point while having a little fun with the research. You also cited a conclusive study and were not afraid to come strait out and say, “it’s bad for you!”

  • I plan on making wine for the first time, and I’m leaning towards a Merlot or a Shiraz from fresh grape juice. I keep finding conflicting information on this, and I was hoping you could answer some questions for me. First of all, how long after the primary fermentation can the wine sit before racking? Secondly, how often should I be racking? Also, should I be adding Potassium Metabisulphite each time I rack, or is that only required for the bottling process? Lastly, I prefer to bulk age, how long should I do so before bottling

  • We home brew Mead and I think I’m one of the only people I know who doesn’t use potassium Sorbate at all. We use potassium metabisulfite after fermentation since it’s a preservative and will also stabilize. I’ve backsweetened after and never had any issues.

  • Thank you very much! I just had Strawberry frappuccino in Starbucks and found out that the sweetener that they use has E202 ( potassium sorbate) No more Starbucks frappuccino!!!!

  • Love your videos… A friend of mine and I just discovered your videos and website yesterday.. and you’ve already have had lots of influence on us. I have 5 -5 gallon grapes that I just started primary fermentation. I used 5 campden tablets in each at the start, waited a day and introduced the yeast yesterday. So hear’s my desperate question. Is it too late to add the Potassium Metabusulfite? Would it kill all of the yeast I just added? Any suggestion would be much appreciated… Thanks Dave

  • Bhaiya class 2 preservative kya hota hai kya ise consume karna sahi hai agar kisi product hai to????? Plz reply ��

  • Just wondering a couple of things… Do I need to make the mixture prior to making the gummies? Or can I just make it just before making the gummies? Also when do I add it to the gummy mixture? Thanks for making the videos. Subscribed and liked.

  • table salt is bad for you because, well any salt is from the sea, the problem is that most salt, the kind of salt that is very white and fine, this is devoid of minerals, where salt has some color to it, a bit dark, minerals are there
    back to the white salt, this salt has ferrocyanide, and others have a couple other tricks, i forget why they add this stuff but it raises your blood pressure for the worst
    real sea salt, unrefined, not processed, the ones that have some shade to them is safe

  • Good question. I don’t have an answer. Personally, I’d avoid both. Why is your choice so limited and what are you trying to achieve???

  • Good question. I mean, salt is good for you. It’s the food processing industry that makes it dangerous by adding too much of the stuff. If the food conglomerates can make salt dangerous, what can they do with potassium sorbate, or any other food additives for that matter.

  • Chlorinelinked with cancer, Ammoniacancer, sodium flouride, cancer (and lowered iq, look at harvard studies). Our water is fking toxic, sigh. I drink distilled water…Would pure potassium sorbate be “good” for you?

  • So should I stop having stuff with it in? My favourite fruit juice drink, which is ribena has it in and I was wondering if I should stop drinking it? It also has sodium bisulphite, god knows what that is…

  • I am a little confused as to why you would say that potassium sorbate contains lead, arsenic (all elements void in the mollecule of pottassium sorbate) C6H7KO2, also if potassium WERE bad for you it is highly reactive and would usually already have reached an equilibrium as an oxide usually prior to consumption, no? Potassium sorbate is only carbon hydrogen and potassium with some oxygen. Perhaps if there were impurities in the actual batches that the food company uses, and this would create quite a public stir, I would think!?

  • EVERYTHING has lead in it at the industrial manufacturing level. It comes from the air, the water used in processing. The levels are so minute in the end product as to be barely detectable. Parts per billion in a product that itself is diluted to parts per billion?

    Nobody is adding a scoop of lead and a bucket of arsenic to the vat making potassium sorbate. They’re adding plain municipal water.

  • Can’t find your email. Do a google search with [“detailed product description” potassium sorbate], and will find lots. Good luck, have fun, and don’t eat that stuff.

  • Hi, I’m so glad you answered the questions about the potassium sorbate.  How about FDC dye No 5 (yellow) and dye No. 1 (blue).  They were listed on a sushi package along with fructose and Potassium sorbate!!!  Not so healthy!!!

  • Hi Brother, This is Ranjith from India Bangalore.. i love all your videos. also I have started winemaking by seeing your videos and other research from the internet.
    rasa naturals that’s the company name. its startup food startup.. getting good..

    here I have some doubt, while making apple wine. after a month first fermentation is happening. its going on. to stop that i added potassium metabisulphite.. now how can I start malolactic fermentation. is there any days to time for that

  • Can you please also discuss about Malic acid too. Currently I consume Vitro Naturals Organic Amla juice in morning it is using Malic acid as a preservative.

  • Hi Dr. Greger, What is your take on potassium sorbate used as a cosmetic preservative? Would it also be considered toxic? Was the study primarily done on potassium sorbate ingested through food? It would worry me a bit more in a cosmetic product since the skin absorbs what is put on it and it bypasses the liver. Thanks!

  • Hi I make marshmallow and want to add potassium sorbate to it. Please tell me how many grams should it be added and in which srage should it be added.should we add citric acid along with that too? Please reply it would be greatly appreciated

  • Few questions here. How come these Hg, Pb and As get in with Potassium Sorbate? Which seems to be a stable salth. And what is the RDA of Potassium Sorbate?

  • my mom makes hot sauce for me. if i can preserve it for a longer time, mom can only make them once or twice a year. can you assist how i can preserve my moms hot chilly sauce? ingredients: fresh red chillies, garlic, ginger, sesame oil, salt.

  • If ye love me, keep my commandments.
    John 14:15 KJV

    Remember the sabbath day, to keep it holy.  Six days shalt thou labour, and do all thy work:
    Exodus 20:8‭-‬9 KJV

    Saturday is the day of the Lord

    The claim that Christ by his death abolished his Father’s law, is without foundation. Had it been possible for the law to be changed or set aside, then Christ need not have died to save man from the penalty of sin. The death of Christ, so far from abolishing the law, proves that it is immutable. The Son of God came to “magnify the law, and make it honorable.” [Isaiah 42:21.] He said, “Think not that I am come to destroy the law;” “till heaven and earth pass, one jot or one tittle shall in nowise pass from the law.” [Matthew 5:17, 18.] And concerning himself he declares, “I delight to do thy will, O my God; yea, thy law is within my heart.” [Psalm 40:8.] GC88 466.3

    Ecclesiastes 12:13 KJV
    Let us hear the conclusion of the whole matter: Fear God, and keep his commandments: for this is the whole duty of man.

  • I’m sorry according to my bad english and i confused, i couldn’t understand, may anybody explain to me easy way?

  • Bhai Yaar palm oil pe bhi video banao please…. I have recieved this so many times that palm oil causes cancer… Please tell us about this myth!

  • Hi there. Once dosed into tank (I’m using sodium metabisulfite) how long can it stay in the tank before packaging? Indefinitely? Cool vid. Thanks.

  • Good question, and I really don’t know the answer. I wonder though if it cleans residual bacteria and yeast from wine, would it also destroy some of the good bacteria in your gut. There is at this moment in history an epidemic of people with serious gut problems.

  • are you pregnant? If so I heard it is better to not consume any alcohol, drugs, cigarettes, … at least one year before getting pregnant and of course during the pregnancy.

  • Hi Guy, I am developing a range of non-alcoholic drinks that need to have a shelf life at ambient temperatures before and after opening. Potassium sorbate is being recommended to me. What alternative do you suggest?

  • Hi, so I am planning to bottle my mead next Saturday, I am planning on adding bentonite a day before to clear it as it is quite cloudy, and then I was thinking of adding the potassium sorbate and potassium metabisulphite the next day, leaving it a few hours and then bottling/consuming. Is this okay? I’m not planning on back sweetening.

  • I blow a lot of Ganja smoke around my carboy before bottling! Keeps away the evil spirits from those who cant handle the wine!

  • Good info. Started making wine 2 years ago mostly with the cheaper kits. The starting SG on the these kits are around 1.080 resulting 10-11 ABV I would like to get ABV 12-14 Should I add inverted sugar to achieve  this? Have you done this yourself and what where the results. Thanks.

  • I’m a mead maker and this video is very helpful. I am also trying to grow grapes. I just peaked at your website. How did I miss this?

  • Another way to help them to stop sticking and to have a longer shelf life is tossing them in wax. We use it very effectively on all our medicated gummies

  • Great info! You mentioned using potassium metabisulfite with each racking… if not testing free SO2, how much can be safely added each time and still provide adequate protection for the wine? 1/8 tsp per 6 gallons?

  • why are you talking in parts per million, that is not something 99% of the planet can measure, how about how many teaspoons to 5 gallons? need to stop the ferment in my mead ive gone from 1090 to 1010 and its still fermenting but its close to stopping, im guessing another week and it will be 1000 with zero sweetness left so i need to make sure its finished before i back sweeten (my first time brewing )

  • would camden tablets be an recommended alternative to use instead of either of the above chemicals to control bacteria?

  • Great Video. So this year I intend to press 500kg of Syrah grapes. I know that the grapes have been treated once with sulfite. How much potassium Metabisulfite approx do you suggest adding. I’m afraid of having that sulfite smell. Thanks

  • It’d be wonderful if you could post it to this specific video on nutritionfacts. org. This way more people benefit from the response, and I can actually provide you with links (which I can’t do on Youtube). Thanks!

  • Great advice! How much potassium busulfate do you typically add to a six gallon bucket of juice to start and then after the first racking? I try to limit it so was curious what your advice is. Thanks!

  • I would like to make a gallon of Strawberry Wine could you tell me what I need to put in it and what to do can you comment that to me Cajun van Church Point Louisiana

  • I’ve seen other recipes that call for sorbitol as a preservative, is potassium sorbate a suitable replacement?

  • Thanks for the kind words. Here’s a link that descibes what is in the stuff, I’ll email it to you, can’t link in these posts. I had also found similar info on other sites when searching for “Detailed Product Description” and potassium sorbate on google. Let me know if you find more interesting stuff on the substance. Thanks again man…..Guy

  • Sir very nice information thank’s how much percentage it can be use in 100 liter ayurvedic syrup plz explain

  • I saw this ingredient in mamaearth products and other natural cosmetic products
    Thanks for informing us Thank you so much always something learn to your videos ❤️❤️❤️������

  • Hi, I made mine exactly like you said but use infused oil and mine melted while outside. Is there something else I should’ve done? I’m in tx by the way

  • I do have a question though: My Potassium Sorbate states that it will only work if the acidty level is between level 4 and 5 ( quite acidic). Is your potassium Sorbate already activated or something?

  • Yay!! That was the easiest thing ever! Only question I have is once they are done how do u know when they are dried to a level that is suffice for storage!

  • I’m from INDIA and me and my friends are planning to make wine that could last for 20-25 years so that we can open it in that period, so that our friendship will be stronger with that wine. for achieving that period, is there anything to do something else. Kindly Rectify my doubt. Thanks

  • Does anyone know where I can still buy citric acid as a food ingredient
    made naturally from actual lemons? Everyone seems to be selling citric acid made from black mold. (Post here and I will get in touch with you. My emaill address here is unreachable by me at this point. Thanks.)

  • Everything is both a poison AND a cure. it’s all dependant upon the levels. Enough baby aspirin can kill you, ruin your liver or cure a headache. depending on how much you ingest at one time. The mold killing properties of Potassium Sorbate are more beneficial and outweigh any dangers it’s mutagenic properties pose. you notice how the video didn’t address levels. it’s utter bullshit.

  • Well now I’m confused on what to do because I found out sorbate is that is a unborn babies and kill them and put them in most of the foods if you don’t believe Google dead babies on food drinks and makeup their even on lotions spices I can’t eat good anymore
    That’s just sick and messed up

  • **I wonder if comments are monitored by nutritonfacts on videos this old…** So, the dried plums I  have access to (i.e. can afford) have this chemical in them. Do I give up dried plums, if so what else is a good substitute, has as much “bang for the buck”? Or, is it like eating non organic produce, with the benefits outweighing the bad?

  • Wow. I was just telling someone that this is bad for hair cuz it was in the the ingredient list….then I seen this. This does not bode well. Wow.

  • I´m planing start to homemade some wine. I live in a cooler part of Brasil. I have access to some crops around here but the question is: any kind of grapes can be fermented and give a reasonable good wine?

  • It’d be wonderful if you could post it to this specific video on nutritionfacts. org. This way more people benefit from the response, and I can actually provide you with links (which I can’t do on Youtube). Thanks!