Different Use Profiles
Sodium benzoate is widely evaluated in acidic beverages and liquid foods. Potassium sorbate is commonly selected when yeast and mold control is a priority in beverages, bakery fillings, dairy products and condiments. Neither ingredient should be selected without the finished-product conditions.
Four Starting Questions
Preservative choice begins with the actual food system.
- What is the finished-product pH?
- Which microorganisms are the main concern?
- What heat process and shelf life are expected?
- What are the destination market’s permitted-use provisions?
Buying Information
Confirm identity, assay method, moisture method, granular or powder form, solubility expectations, destination standard and batch documentation before shipment. The approved specification and batch COA govern the order.