Preservatives APAC


Sorbic Acid appears as white, free flowing crystalline granules with a mild and characteristic odor. It is slightly soluble in water, and completely soluble in alcohol. Sorbic Acid Kosher is Passover Certified Potassium Sorbate appears as white, free flowing, extruded pellets or spherical beads with a mild and characteristic odor. It is very soluble in water, and slightly soluble in alcohol. Potassium Sorbate Kosher is Passover Certified APAC 's sorbets meets FCC IV specification; and is available in granular, powdered, and pellet form.


Sorbic acid and it's more soluble potassium salt, potassium sorbate are among the safest and most efficient, versatile food preservatives used today. In addition, Sorbate preservatives:
Are highly effective inhibitors of most common microorganism types that can attack foods.
Are a naturally occurring polyunsaturated fatty acid, which is completely metabolized.
Do not affect taste, color, or flavor of foods.
Are very effective over a wide range of pH.

Types of food

In general, sorbates may be used in any kind of food product which allows preservatives from the GRAS(Generally Recognized As Safe) list of food additives. Sorbates may also be used at the levels specified in some 70 or more food products having a Standard of Identity. The following are the various kinds of foods and processed products that can be kept fresher longer by the proper use of sorbate preservatives.

Dairy Products
Natural Cheese (all kinds, surface treatment), Processed Cheese (all kinds), Cottage Cheese, Sour Cream- Type Products, Cheese Spreads & Dips, Yogurt,
Baked Products
Cakes & Cake Mixes, Pies & Pie fillings, Doughnuts, Baking Mixes, Fudges & Icings, Fruits-Filled Toaster Pop-Ups, Yeast Leaved Baked Goods (Surface),
Fruit & Berry Products
Wine, Jams & Jellies, Artificially Sweetened Confections, Dried Fruit, Prunes & Raisins,
Vegetable Products
Packaged fresh salads, Pickles & olives, Relished
Dry sausage casings, Low-cal diet drinks, Semi-moist pet foods, Mayonnaise Salad dressings,
the amount of sorbate (acid or salt) used must be determined by the food processor on technological and economic bases. As a rough guide, the following are the ranges of usage levels for products, which can be considered as typical of those in the particular category.

Sorbate Preservatives Use Levels
Product Typical Use Level (%)
Cheese and Cheese Products 0.2 - 0.3
Fruit Drinks 0.025 - 0.075
Beverage Syrups 0.1
Cider 0.05 - 0.1
Wine 0.02 - 0.04
Cakes And Icings 0.05 - 0.1
Pie Fillings 0.05 - 0.1
Margarine (Unsalted) 0.1
Prepared Vegetable Salads 0.02 - 0.1
Dried Fruits 0.02 - 0.05
Semi-Moist Pet Food 0.1 - 0.3
Salad Dressings (Pour-Type) 0.05 - 0.1
Methods of Application

Sorbate preservatives can be applied by a variety of methods selected on the basis of processing convenience and type of food product. There are five common methods: Direct addition into the product
Incorporation in the wrapping
APAC 's sorbic acid and potassium sorbate are packed in U.S. standard, 50 lb. recyclable white corrugated cardboard boxes with polyethylene inner lining.

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The Gujarat Enterprise Group is engaged primarily in the distribution of Specialty food ingredients, Dairy Cultures, Flavors, hydrocolloid, emulsifier, natural fiber, Thickener, preservatives, Cocoa products, Canned pulp etc.