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| Categories | Food Preservative Powder |
|---|---|
| Place of Origin: | Zhejiang, China |
| Brand Name: | Renze |
| Model Number: | Food Grade |
| Certification: | ISO |
| MOQ: | 1000 kilograms |
| Price: | USD$ 2.5-4/kilograms |
| Product Name: | Sorbic Acid |
| Appearance: | White Powder |
| Type: | Preservatives |
| Manufacturer: | Renze |
| CAS No.: | 110-44-1 |
| Storage Type: | Store in a cool and dry place(not more than 25℃) |
| MF: | C6H8O2 |
| EINECS No.: | 203-768-7 |
| Shelf Life: | 24 months |
| purity: | 99%min |
| Company Info. |
| Jiaxing Renze Import & Export Co., Ltd |
| Verified Supplier |
| View Contact Details |
| Product List |
| Parameter | Sorbic Acid (E200) | Potassium Sorbate (E202) |
|---|---|---|
| Chemical Formula | C₆H₈O₂ | C₆H₇KO₂ |
| Appearance | White crystalline powder/granules | White granular/powder |
| Assay (Purity) | ≥ 99.0% | ≥ 98.0% (dried basis) |
| Solubility (20°C) | Slightly soluble in water (0.16 g/100 mL), better in ethanol | Highly soluble in water (58.2 g/100 mL) |
| pH (1% Solution) | ~4.0 | ~7.0–8.5 (alkaline) |
| Melting Point | 132–135°C | 270°C (decomposes) |
| Moisture Content | ≤ 0.5% | ≤ 1.0% |
| Heavy Metals (as Pb) | ≤ 10 ppm | ≤ 10 ppm |
| Arsenic (As) | ≤ 3 ppm | ≤ 3 ppm |
| Microbiological Limits | Total plate count ≤ 1000 CFU/g, Yeast/Mold ≤ 100 CFU/g | |
| Storage Conditions | Cool, dry place (<25°C), away from sunlight and moisture | |
| Shelf Life | 24 months (proper storage) | |
| Recommended Dosage | Beverages: 0.03–0.1% | Jellies: 0.05–0.2% (adjust per pH and regulations) |
| Certifications | FDA, EFSA, ISO, HALAL, KOSHER compliant |
Fruit juices & concentrates – Prevents yeast and mold growth.
Carbonated soft drinks – Extends shelf life without altering taste.
Wines & ciders – Controls fermentation and spoilage.
Flavored waters & sports drinks – Maintains freshness.
Jellies & Confectionery
Fruit jellies & gummies – Inhibits mold in high-sugar, high-moisture products.
Dessert gels & puddings – Ensures stability during storage.
Jam & marmalades – Delays fungal contamination.
Dairy Products
Yogurt & cheese – Prevents surface mold and yeast.
Dairy-based desserts (e.g., custards, mousses) – Enhances preservation.
Bakery & Snacks
Cakes & pastries (with high moisture) – Extends freshness.
Sauces & Condiments
Salad dressings & mayonnaise – Protects against microbial growth.
Ketchup & dips – Maintains quality in acidic formulations.
Processed Meats & Seafood
Packaged deli meats – Secondary preservative in combination with others.
Surimi & fish products – Delays spoilage in refrigerated items.
1. Smart Formulation Optimization
Q: How can AI help determine the optimal sorbic acid dosage for my
new tropical jelly recipe?
A: Machine learning models can analyze your recipe's pH, water
activity, and microbial risks to predict the minimal effective dose
(e.g., 0.07% vs 0.1%), reducing costs while ensuring safety.
2. Predictive Shelf-Life Analytics
Q: Can we forecast mold growth in beverages before production?
A: Yes! AI-powered tools like ShelfLife.AI simulate storage
conditions (temperature/humidity) to predict spoilage timelines,
allowing proactive preservative adjustments.
3. Regulatory Compliance Automation
Q: *How to handle varying global limits for E200/E202 in export
products?*
A: Blockchain-integrated databases (e.g., FoodChainID) auto-flag
dosage violations by market (e.g., EU max 0.2% in jellies vs ASEAN
0.3%), streamlining compliance.
4. Consumer Trend Alignment
Q: Should we switch to "clean-label" alternatives amid preservative
backlash?
A: AI sentiment analysis (e.g., Spate.ai) shows 68% of
"clean-label" searches still accept E200/E202—position as
"naturally derived" (from mountain ash berries) for balance.
5. Dynamic Supply Chain Pricing
Q: Why does potassium sorbate price fluctuate monthly?
A: AI tools like Tridge track global sorbic acid feedstock (malic
acid/petrochemical) costs and predict shortages, suggesting bulk
purchase timings.
6. Microbial Resistance Monitoring
Q: Could overuse of E202 breed resistant yeast strains?
A: Bioinformatics platforms (e.g., BioMérieux’s AI) monitor global
microbial genomes to detect resistance patterns, guiding rotational
preservative strategies.
7. Waste Reduction via Preservative Synergy
Q: Can AI suggest preservative combos to cut waste?
A: Yes—neural networks model synergistic effects (e.g., E200 +
citric acid in pH 3.5 beverages reduces required sorbate by 30%,
lowering costs).
8. Chatbot-Driven Troubleshooting
Q: Why did my jelly develop mold despite adding 0.1% E200?
A: An AI chatbot would cross-check your pH (if >6.5, efficacy
drops) and mixing homogeneity instantly, suggesting process fixes.
9. Personalized Nutrition Constraints
Q: How to accommodate keto/low-sugar trends in preservative dosing?
A: AI formulates sugar-free jellies with adjusted E200 levels
(higher needed due to reduced osmotic pressure) while meeting label
claims.
10. Competitive Intelligence
Q: What preservatives are trending in vegan gummies?
A: Computer vision scans competitor labels (e.g., Trendara.ai),
revealing 72% use E202 + rosemary extract—AI suggests matching this
with a cost-benefit analysis.
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