Potassium sorbate 1kg

01 · WHAT IT ACTS ON

Moulds and yeasts, which is what ruins a batch

Home-made syrup or patties nearly always spoil the same way: yeasts and moulds ferment the sugar and leave that white film and sour smell. Sorbate inhibits them, which lets you make up large batches without losing half. What it does not do is rescue feed that has already fermented: if it smells off, foams or gasses, it goes.

02 · HOW MUCH TO ADD

Between 1 and 2 grams per kilo

The working range is 1 to 2 g per kilo of feed, that is 0.1 to 0.2 %. For reference, the commercial syrups in our range declare it at ≤ 0.10 % — the low end: enough if the feed will be used within weeks. The 2 g/kg is for large batches that will sit in store. More does not protect better and needlessly loads the feed.

03 · HOW TO WORK IT IN

Dissolved separately, never by the handful into the mix

Dissolve it first in a little warm water and add that solution to the syrup or paste, stirring well. Throwing the powder straight into a thick mix leaves lumps: the concentrated part does not protect any better and the rest of the batch ends up with no preservative at all. Weigh the dose, do not judge it by eye.

04 · BEFORE YOU BUY

It is an eye irritant — classification H319 — so handle the powder with goggles and gloves, without raising dust, and wash your hands afterwards. It is the only precaution it asks for, but it is a real one. We have the safety data sheet available if you need it for your records.