Potassium Acetate
| Alternate names: | Acetic Acid Potassium Salt, Potassium Ethanoate, Ethanoic Acid Potassium Salt |
Function:
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Acidity regulator, Preservative |
Product Uses:
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Used in condiments, in the pickling of vegetables, bottled
sauces, chutneys, snack foods, bread, cakes, cheese, crisps, dressings,
mustards, seasonings, bakery items, ciders, wines (other than grape), mead,
soups and broths, preserved eggs, pre-cooked pasta and noodle products.
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Notes:
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Potassium acetate is the potassium salt of acetic acid. It is a natural acid produced by bacterial fermentation and oxidation of natural products or ethanol. Commercially it's produced by the oxidation of acetaldehyde. It acts as a preservative, acidity regulator (acidulant), and anti-microbial agent, and is highly effective against bacteria and fungi. It is also used as a flavour enhancer to impart a biting, sour or tangy taste. Should be avoided by people with impaired kidney function. May irritate the skin, eyes and lungs. |
Is it harmful?
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Certain People |
Please refer to the Food Additives Bible application for information about full list of dangerous colors, flavor enhancers, preservatives, emulsifiers, sweeteners, stabilizers, gelling agents and thickeners>
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