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| Why We Use This Component | ||||||
| The main reason why we use potassium sorbate (or sorbic acid) in products is because it effectively restrains the activity of mould, yeast and aerophile bacteria. Bakers use it to extend the life of baked goods (cake, pastries, muffins, tortillas, etc.). Some companies use it to keep the flavor of their products the same after weeks of being or not being used. | ||||||
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