GB2760-2001 (g/kg): meat, fish, eggs, and fowl items, 0.075; fruit and vegetable preservation, carbonated beverages, 0.2; collagen casings, low-salt pickles, sauces, protects, and juice (flavored) drinks, jelly, milk-containing drinks, fruit juice (fruity) ice, 0.5; a glass of wine, fruit red wine, 0.6; concentrated vegetables and fruit juice in plastic barrels for the food market 2.0; soy sauce, vinegar, jam, hydrogenated vegetable oil, gummy candies, dried out fish products, Ready-to-eat soy foods, pastries, stuffings, breads, cakes, moon cakes, ready-to-eat jellyfish, lactic acid germs drinks, juice (fruity) ice, 1.0.
FAO/WHO (1984mg/kg): margarine 1000; table olives 500; jams and jellies 1000; orange peel jelly 500; refined cheese 3000 (1000 for various other basic cheeses); dried out apricots 500; pineapple juice with chemicals 1000 (made use of alone or in mix with benzoic acid and its salts and sulfites, but sulfites shall not surpass 500 and are only made use of for manufacturing). Japan: describe “potassium sorbate”.
Efficient on acidic foods. Potassium salts that are conveniently soluble in water are normally used. Since it is easy to vaporize with water vapor during heating, it should be added after heating is finished. Guidelines for use vary by item. Minced fish items and meat items can be added throughout active ingredients and have to be completely blended. For pickled foods, sea urchins, fish and shellfish and other meals, as well as Japanese fermented soybean paste, they ought to be dissolved in acetic acid, ethanol, propylene glycol, and so on as long as possible before usage. For smoked cuttlefish, octopus and dried out fish and shellfish products, they can be blended with seasonings. Or spray the ethanol or propylene glycol remedy directly for usage. Do not use copper or iron containers when dissolving. Can be utilized to decontaminate containers. Inadequate for greatly polluted food.
