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Nutrinova® Potassium Sorbate Powder Food Grade

Nutrinova® Potassium Sorbate Powder Food Grade is effective against molds, yeast and many bacteria.

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Documents

Allergen StatementCalifornia Proposition 65Genetically Modified Organism StatementGFSI Audit CertificateHalal CertificateHeavy Metals StatementImpurities
Kosher CertificateNutrition InformationProduct SpecificationRegulatory Data Sheet (RDS, RMIF)Safety Data SheetTechnical Data SheetVegan Certificate

Product Overview

Nutrinova® sorbates are nature identical preservatives, and while Nutrinova® sorbic acid can be extracted from mountain ash, it is manufactured synthetically. Nutrinova® Sorbic acid is oil soluble, and can be effectively added to solvents, oils, and fats. Nutrinova® Potassium sorbate will dissociate fully in water, resulting in sorbate and potassium ions.

Specifications

  • Appearance: White to yellowish-white spherical granules
  • Odor: None
  • Taste: None
  • Allergens: None
  • Solubility: Freely soluble in water, less soluble in ethyl alcohol
  • Manufacturing: Manufactured in a single-use production plant
  • Shelf Life: 3 years

Features & Benefits

Features:
  • Broad-spectrum antimicrobial activity
  • Effective against mold, yeast, and bacteria
  • Natural, nature-identical preservatives
  • pH-stable and heat-stable
  • Oil-soluble (sorbic acid) and water-soluble (potassium sorbate) options
  • Low usage rates (typically 0.1-1.0%)
Benefits:
  • Extends shelf life and product stability
  • Enhances product safety and quality
  • Allows for cleaner product labels (natural preservatives)
  • Flexibility in formulation and application
  • Cost-effective preservation solution

Applications

Personal care:
  • Emulsions
  • Creams
  • Lotions
  • Shampoos
  • Conditioners
Nutrition:
  • Dietary supplements
  • Functional foods
  • Beverages
Cosmetics:
  • Skin care
  • Hair care
  • Oral care
Pharmaceuticals:
  • Topical creams
  • Ointments
  • Lotions
Food:
  • Dairy
  • Beverages
  • Baked goods
  • Confectionery

Problems Solved

  • Mold and yeast growth in products
  • Bacterial contamination and spoilage
  • Limited shelf life and product stability
  • Difficulty finding effective natural preservatives
  • Challenges with pH and heat stability in formulations
  • High usage rates of traditional preservatives
  • Labeling concerns due to artificial preservatives
  • Need for cost-effective preservation solutions

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