Potassium sorbate is used in baking to inhibit the growth of mold, yeast, and microbes, in turn increasing shelf life of baked food products
Potassium sorbate (K-sorbate) is a food preservative commonly used in the baking industry to prevent mold, yeast, and microbes.
It is often used in cakes and icings, beverage syrups, cheese, dried fruits, margarine, pie fillings, wine, etc. at concentrations dependent on the specific application.
It is effective at pH up to 6 but drops rapidly at higher levels.
It is used in many personal-care products to inhibit the development of microorganisms for shelf stability.
