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Can we use Potassium Sorbate as preservative in heat treated desserts?

potassium sorbate dairy preservative

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#1 Samurai Sam

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Posted 13 November 2019 - 01:56 PM

Hi All,

 

Just wondering if someone can shed some light on potassium sorbate. we were told that potassium sorbate cannot be used in heat treated desserts.

 

we can, is there any restrictions in place? what is the quantity that we can use.

 

if not, can we use any other alternatives?

 

thanks in advance.

 

Kind Regards

Sam



#2 pHruit

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Posted 13 November 2019 - 02:23 PM

The EC food additives database is usually the quickest reference, although digging through the regs for more detail is sometimes required: https://webgate.ec.e.../?event=display

 

The exact answer will depend on the particular nature/formulation of your product - whether it falls into category 1 (Dairy product and analogues) or category 16 (Desserts excluding products covered in category 1, 3 and 4).

Assuming it does sit in category 16, it appears that sorbic acid/sorbates and benzoic acid/benzoates can be used in combination up to 300mg/kg (total sum) but only in non-heat-treated dairy-based desserts.

There are also specific permissions for benzoates or sorbates in isolation, but only for frugtgrød, rote Grütze, pasha, and ostkaka.

 

From a quick look there don't appear to be many options for preservatives (E numbers between 200 and 299) in the overview for the category - see: https://webgate.ec.e...&identifier=169

 

 

In terms of other options, I guess the question is: what is the specific problem that you're trying to solve?



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#3 Samurai Sam

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Posted 13 November 2019 - 03:34 PM

The EC food additives database is usually the quickest reference, although digging through the regs for more detail is sometimes required: https://webgate.ec.e.../?event=display

 

The exact answer will depend on the particular nature/formulation of your product - whether it falls into category 1 (Dairy product and analogues) or category 16 (Desserts excluding products covered in category 1, 3 and 4).

Assuming it does sit in category 16, it appears that sorbic acid/sorbates and benzoic acid/benzoates can be used in combination up to 300mg/kg (total sum) but only in non-heat-treated dairy-based desserts.

There are also specific permissions for benzoates or sorbates in isolation, but only for frugtgrød, rote Grütze, pasha, and ostkaka.

 

From a quick look there don't appear to be many options for preservatives (E numbers between 200 and 299) in the overview for the category - see: https://webgate.ec.e...&identifier=169

 

 

In terms of other options, I guess the question is: what is the specific problem that you're trying to solve?

Hi phruit,

 

we wanted to use preservatives to increase shelf life. we have tried natural shelf life extenders like fermented sugar etc, but unfortunately our buyers are not impressed with fermented sugar wording. so we turned to potassium sorbate only to know that this is not suitable for hot treated desserts (ganaches). is there a way around it?



#4 Samurai Sam

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Posted 14 November 2019 - 11:56 AM

we can't use potassium sorbate for heat treated desserts under categories 1,3,4 and 16.

 

we had to prove that our products will come under a different category such as 5.4 or 7.2 



#5 pHruit

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Posted 14 November 2019 - 12:05 PM

7.2 is "Fine Bakery Wares", so unfortunately not likely to help?

5.4 is perhaps a possibility if you're using the ganache as a topping/filling, but if it's a dessert in its own right then I can't see that working.

Do you have a good relationship with your local Trading Standards department? They're usually pretty helpful folk, and like it when businesses are trying to make sure they comply with regs before launching/revising a product. Most will also offered paid-for "assured" advice far cheaper than you'll get from Leatherhead/Campden, and it's arguably more useful for regulatory purposes.



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#6 Samurai Sam

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Posted 14 November 2019 - 12:36 PM

7.2 is "Fine Bakery Wares", so unfortunately not likely to help?

5.4 is perhaps a possibility if you're using the ganache as a topping/filling, but if it's a dessert in its own right then I can't see that working.

Do you have a good relationship with your local Trading Standards department? They're usually pretty helpful folk, and like it when businesses are trying to make sure they comply with regs before launching/revising a product. Most will also offered paid-for "assured" advice far cheaper than you'll get from Leatherhead/Campden, and it's arguably more useful for regulatory purposes.

how about 5.1 - will this be considered for chocolate ganache product? it seems fit.

 

and for fruit based desserts - 4.2.4

 

i will check with trading standards department locally. never contacted them before.



#7 pHruit

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Posted 14 November 2019 - 12:51 PM

I wouldn't expect the ganache itself to fall within 5.1, as it's probably not a cocoa/chocolate product within the scope of 2000/36/EC (although the chocolate component of your ingredients probably would be).

If it's chocolate rather than fruit based then I can't see how it would readily fit in 4.2.4.1?

 

If you've not spoken with Trading Standards before then this is a good plan in two ways - you will (hopefully) get a clear answer to your query, and you'll be able to start a positive relationship with them, which is very useful ;)



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#8 Samurai Sam

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Posted 14 November 2019 - 01:03 PM

I wouldn't expect the ganache itself to fall within 5.1, as it's probably not a cocoa/chocolate product within the scope of 2000/36/EC (although the chocolate component of your ingredients probably would be).

If it's chocolate rather than fruit based then I can't see how it would readily fit in 4.2.4.1?

 

If you've not spoken with Trading Standards before then this is a good plan in two ways - you will (hopefully) get a clear answer to your query, and you'll be able to start a positive relationship with them, which is very useful ;)

unfortunately 4.2.4.1 says exceptions for mousse and similar preperations. so i wonder if it covers our possets and fruit based desserts.







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