MicroGARD 200 vs. Potassium Sorbate (preservative)

Does anyone which would be better/ more effective as a food preservative? The toss us is between:

MicroGARD 200 vs. Potassium Sorbate

Any input is appreciated.

Best,

Kyle

there is a pretty substantial difference between the two of those products. One can be labeled as a natural preservative and the other is most definitely an artificial preservative.

I suppose it depends on the market in which you want to sell to and if any of your customers have any ingredient requirements.

Thank you for your post. This is an interesting article I found regarding the 2 products.

http://link.springer...2-0657-4#page-2

Looks like PS is much more effective with and without thermal application.