Potassium Sorbate Production Cost Reports

Potassium Sorbate production cost report provides a comprehensive analysis and know-how for setting up a Potassium Sorbate production plant. The study covers all the requisite aspects that one needs to know for the production of Potassium Sorbate. This includes manufacturing processes, raw material requirements, utility requirements, infrastructure requirements, machinery and technology requirements, manpower requirements, packaging requirements, transportation requirements, etc.

Potassium Sorbate is a chemical compound that acts as an additive and is widely associated with the food manufacturing sectors. It is commercially obtained by calcination process while reacting silica sand with potassium carbonate under measured conditions. The chemical compound is potassium salt, which is white in color and is available in a crystalline solid form. It has no odor and is tasteless in nature. Its molecular weight is marked around 150.22 g/mol.

Potassium Sorbate compound mainly comprises carbon, hydrogen, potassium, and oxygen molecules in measured ratio. The chemical is highly soluble in water and with a few chemical solvents such as ethanol, acetones, etc. However, it is slightly soluble in chloroform and totally insoluble in benzene. Its density is measured at around 1.363 at room temperature. The compound decomposes on heating and emits a toxic fume of potassium oxide. Its melting point measures around 270° C.

Potassium Sorbate is a commercial additive that is mainly added in the manufacturing of various food products, especially apple ciders, ice creams, canned fruits, and vegetables. It is also used to preserve pickles, dried meats, fruits, baked goods, cheese, yogurt, and more. The chemical is used in preserving soft drinks and beverages such as wines and more.

Potassium Sorbate is utilized in several personal care items as an antimicrobial compound and can be seen as an ingredient in producing shampoos, moisturizers, and cosmetic items. It is widely associated with baking goods and is commonly used to prevent microbes in food products such as syrups, margarine, pie fillings, and icings on a large scale. It is very effective in acidic solutions and can act better around the scale of 4 pH level.