Processed
Powder Sorbate
Powder potassium sorbate dissolves quickly for small-batch sauces, home winemaking adjuncts, and fine dispersion in bakery fillings. High surface area speeds solution but increases airborne dust—use extraction or careful scooping in production. Pure powder is bright white and almost odourless. Clumps signal moisture uptake and weaker performance. Blend thoroughly so local hotspots of preservative do not create soapy notes.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 20 mg
- Salt 0.05 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.7 g
- Water 0.7 g
- Minerals 26000 mg
- Major Minerals 26000 mg
Minerals
Milled potassium sorbate for dusting onto cheese and dry mixes. Same 0-energy salt as the parent; slightly more adsorbed moisture than granules.
History
Fine powder sorbate suited laboratory and small-scale food preservation trials.
Powder remained common for artisan cheese brines and small sauce kitchens.
Powder packs served foodservice and craft beverage users alongside industrial granules.