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Potassium Sorbate. The water-soluble potassium salt of sorbic acid (q.v.), a conjugated unsaturated fatty acid (q.v.). The sorbate acts as an effective preservative in pies (q.v.), fruit cakes (q.v.) and icings (q.v.), at levels of 0.03 to 0.125%, based on batch weight, without affecting the taste or flavor of the final product. As it exerts a pronounced inhibitory action on yeast fermentation (q.v.), its use in yeast-leavened (q.v.) products is limited to a spray application to the exterior crust.