Can potassium sorbate kill bacteria

Introduction: when it comes to food additives, people are very worried that they will bring harm to the body Potassium sorbate is a kind of food additive Can potassium sorbate kill bacteria? Xiaobian will introduce you in this article When it comes to additives, everyone is very worried Potassium sorbate is also one of the additives Can potassium sorbate kill bacteria? Here is a brief introduction of some knowledge about whether potassium sorbate and potassium sorbate can kill bacteria Potassium sorbate (chemical name: 2,4-hexadienyl potassium) molecular formula: c6h7ko2) It is unsaturated hexacarbonate; potassium sorbate sold on the market is white or light yellow particles, with the content of 98% - 102%; it is odorless or slightly odorous, easy to absorb moisture, easy to oxidize and turn brown, stable to light and heat, with the relative density of 1.363, the melting point is decomposed at 270 ℃, and the pH of 1% solution is 7-8 Potassium sorbate, as an acid preservative, has a high antibacterial performance, which can inhibit the growth and reproduction of mold, mainly through inhibiting the dehydrogenase system in the body of microorganisms, so as to inhibit the growth of microorganisms and play an anti-corrosion role, which can inhibit the production of bacteria, mold and yeast; The results showed that pH: 3.2 was better than pH 2.4 in potassium sorbate solution, and the shelf life of food without sterilization treatment was 2-4 times shorter Purpose: It is mainly used to inhibit the growth of microorganisms in food In daily life, it can be used to mold soy sauce, rice wine, vinegar and pickles When you add 0.1% potassium sorbate to the above food, you will find that the above food tastes more delicious Frozen and refrigerated products, especially fresh fish and shrimp, can maintain the original fresh and tender features by soaking in 0.3% potassium sorbate solution for 30 seconds and then freezing It can be used in margarine and salad oil to prevent sour taste and bubbles caused by lactic acid fermentation It can be used in pastry, biscuit and bread to improve the fresh-keeping effect It can be used in fresh meat products for more than one week For the sake of our own health, it's better to have a food safety detector in our daily life It's suggested that we should pay attention to healthy diet, and more food safety knowledge, such as: is potassium sorbate harmful to human body? This kind of knowledge is in our safety net Editor in charge: he xianrob