---
Potassium sorbate is the potassium salt of sorbic acid, and is much
more soluble in water than the acid. Potassium sorbate will produce
sorbic acid once it is dissolved in water and is the most widely
used food preservative in the world. It is effective up to pH 6.5
but effectiveness increases as the pH decreases.
Potassium sorbate is effective against yeasts, molds, and select
bacteria, and is widely used at 0.025 to 0.10 % levels in cheeses,
dips, yogurt, sour cream, bread, cakes, pies and fillings, baking
mixes, doughs, icings, fudges, toppings, beverages, margarine,
salads, fermented and acidified vegetables, olives, fruit products,
dressings, smoked and salted fish, confections and mayonnaise.
I personally try not to eat any thing that contains any type of
preservative. Any time a preservative is used it is just to extend
the shelf life. Amy is absolutely correct in that it is used in the
wine industry to stop fermentation and will effect your grain
viability.
Dan
In Kefir_making@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
> Used in the wine industry to stop fermentation. Will effect your
> grain vitality.
> Wash all dried fruits well.
> wal
> --- In Kefir_making@yahoogroups.com, "Amy" <Amy@e...> wrote:
> > What is Potassium Sorbate, and will it hurt my WK grains? I
have
> > seen some dried fruits advertised as unsulfured, but then it
lists
> > Potassium Sorbate in its ingredients. I haven't gotten those
> fruits
> > because I don't want to harm my grains - they are starting to
grow
> > so well.
> >
> > Thanks!
> > Amy
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