[saqibfst]

Hi All
anyone can tell me in detail about the potassium sorbate is health hazard.
actually we use potassium sorbate in our frozen product for preservative and we also using calcium propionate .
i want to cut off the potassium sorbate in our recipe bcoz sorbic acid is detected in our product which is not accepted in JAPAN. so if i cut off the potassium sorbate in recipe i think it would not be affect the product shelf life .

YOUR comments will be highly appreciated regard on this .


regards
saqib

[beatlevi]

Hi saquib, it depends of your type of food (and pH), sorbic acid is against yeast & mold and bacteria, calcium propionate is against Yeast & mold.



Beatlevi

[George Howlett]

Hi saquib


Beatlevi is correct. To answer this question you would need to provide more information about your product especially the pH. Potassium sorbate is particularly effective against yeasts and moulds in low pH or acid products. Propanoates on the other hand do not require an acidic environment. So, depending on the product by removing postassium sorbate you may see an impact on shelf life if the product is acidic.

[philip]

Hi,

A basic question - why are you using a preservative in a frozen product in the first place? Is it being used to extend the shelf life of an unfrozen ingredient?

[VicCherikoff]

Depending on your product, you may be able to dip in a solution of Herbal-Active instead of using chemical preservatives. It is natural and pH independent.

A manufacturer of kangaroo sausages replaced benzoates with Herbal-Active and exports to Japan. It is interesting that Japan is a major exporter of benzoates but does not allow it in imported foods. C'est la vie.

[George Howlett]

Good point Philip. Perhaps this product is Ice Cream...?