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Mainly used to inhibit the growth of microorganisms in food.
It can be used for mold prevention in soybeans, wine, edible vinegar, and pickled vegetables In frozen and refrigerated foods, especially fish and shrimp, soaking them in potassium sorbate (0.3%) solution for 30 seconds can maintain their original and personalized taste.
Adding potassium sorbate to margarine and salad oil can prevent the sourness and bubbles produced by fermentation.
Adding potassium sorbate to pastries, cookies, and bread can prolong storage time.