For bakery and beverage producers, what do you look for in sorbate suppliers beyond purity — granulation, dissolution time, or packaging?

In beverage testing, we found dissolution can be tricky in cold systems, so micron size and agitation matter. We inspect COA for assay, moisture, and insolubles, plus sensory neutrality. Storage in humidity-controlled rooms prevents clumping. When reviewing regional suppliers, we ended up using one listing potassium sorbate price transparently and offering tamper-evident packaging. We always checked that sorbate worked well with pH and didn’t create off-notes in fruit formats. Shelf-life trials at ambient and elevated temperatures helped finalize dosing bands.