Cfi Potassium Sorbate - Food Grade 1KG

CFI Potassium Sorbate is a food-grade preservative used primarily to help control spoilage caused by yeasts and moulds in suitable foods and beverages. It is the potassium salt of sorbic acid and performs most effectively in acidic, water-containing products. The powder dissolves into the water phase and is particularly useful in products such as sauces, syrups, fruit preparations, fillings and beverages where its use is permitted.

It can also be used as part of a suitably designed cosmetic preservation system. Why we love it: We choose to offer Potassium Sorbate because it is a practical preservation ingredient for makers who understand the importance of pH, accurate weighing and finished-product testing. It is especially useful when a food or cosmetic formula needs targeted yeast and mould control without introducing a strongly flavoured preservative.

Key Properties INCI Name: Potassium Sorbate Grade: Food Grade Ingredient Type: Preservative Form: Powder Solubility: Water soluble Primary Function: Helps control yeasts and moulds pH Preference: Most effective in acidic products, with strongest performance around pH 4.4 Typical Cosmetic Usage Rate: 0.1-0.3% Food Use Level: Follow the limit applicable to the specific food or beverage category Suitable For: Foods, Beverages And Compatible Water-Based Cosmetic Formulations Storage: Store tightly sealed in a cool, dry place away from moisture, heat and direct sunlight What It's Used For Preserving suitable acidic foods and beverages Sauces, dressings, syrups and fruit-based preparations Fillings and other water-containing food products where yeast and mould control is needed Supporting shelf life in products with an appropriately controlled pH Combined food preservation systems where more than one hurdle is required Creams, lotions and shampoos as a secondary cosmetic application Cosmetic preservative systems paired with sodium benzoate or other compatible ingredients Who It's For This Product Is For: Food makers producing acidic, water-containing products Small-batch producers who can measure ingredients and pH accurately Formulators building a complete preservation system Cosmetic makers working with lower-pH water-based products Product developers able to validate microbiological shelf life This Product Is Not For: Direct consumption as an undiluted powder Oil-only or fully anhydrous products Higher-pH formulas where it cannot perform effectively Use as a guaranteed complete preservation system by itself Unmeasured addition without checking the applicable legal limit How To Use As a Food Preservative: Dissolve into the water phase and use at the level permitted for the specific food or beverage category.

In Acidic Foods: Confirm the final pH, as preservative performance reduces as the pH rises. In Combined Systems: Use with other permitted preservation methods or ingredients where broader protection is required. As a Cosmetic Preservative: Add at 0.1-0.3% to the water phase of a suitable lower-pH formulation.

Processing Tip: Weigh accurately rather than measuring by volume. Testing Tip: Validate the finished product through appropriate microbiological and shelf-life testing. Safety Instructions Use only within the permitted limit for the intended application Do not consume the concentrated powder directly Avoid inhaling airborne powder Avoid contact with eyes Use clean, dry equipment when handling Keep tightly sealed and protected from moisture Keep out of reach of children and pets Commercial food products should be made under an appropriate food-safety and quality system FAQs Q: Is Potassium Sorbate a complete broad-spectrum preservative?

A: No. It is used mainly for yeast and mould control and may need to be combined with other preservation measures. Q: Why is pH important? A: Potassium Sorbate becomes less effective as the product becomes less acidic, so the final pH must be measured and controlled. Q: Can it be added to oil-based products?

A: No. It requires a water phase in which it can dissolve and become active. Q: Can the cosmetic usage rate be used for food? A: