| FEMA | 3921 |
| CAS | 110-44-1 |
| EINECS | 203-768-7 |
| JECFA Food Flavoring | 1176 |
| CoE Number | 8085 |
| Organoleptic Notes |
|
| Odor | N/A |
| Flavor | N/A |
| Material Notes | mold and yeast inhibitor. used as a fungistatic agent for foods, especially cheeses. Preservative for many foodstuffs. Generally used as K salt or (less frequently) as Ca salt. Antimicrobial agent against a wide variety of microorganisms, esp. yeasts and moulds. Preservative action more efficient in acidic foods. Typical usage levels 500-2000 ppm |