Sodium benzoate
In 1870, British scientists H.F leck seeking a acid to replace the familiar with salicylic acid, describes the acid corrosion protection for the first time, he established the chemical corrosion protection, because at that time for sodium benzoate security research is not thorough, and production technology mature enough, it was not until the turn of the century for the first time used in food preservation, then for low price become one of the most used preservative in the world.
Sodium benzoate, or sodium benzoate, is a common food preservative in the food industry in China.
In the air, the moisture can be absorbed by the air.
Naturally in blueberry, apple, plum, cranberries, cranberry, prunes, cinnamon and cloves, its antiseptic performance is weak acid, 1.180 g of sodium benzoate sterilization force or the equivalent of about 1 g benzoic acid.
In acidic environment, sodium benzoate have obvious inhibitory effect on a variety of microorganisms, the pH at 3.5, a 0.05% solution can completely inhibit the growth of yeast, but when pH above 5.5, for a lot of mold and yeast was poor.
Almost nothing in an alkaline solution.
Sodium benzoate, after enters the body in the process of biotransformation, combined with glycine into uric acid, or combine with glucuronic acid into glucoside acid, all from the eduction in urine and in vitro, not accumulate in the body.
In normal dosage limits, it is a safe preservative for the human body.
It can be used for carbonated drinks, concentrated juice, margarine, jelly, jelly, soy sauce etc.
The body's daily allowance (ADI) is < 5 mg/kg (for benzoic acid).
Sodium benzoate, which is more oil-friendly, penetrates the cell membrane into the cell, interfering with the permeability of the cell membrane and inhibiting the absorption of amino acids by the cell membrane.
Into cells ionization acidification of alkali store inside the cell, and inhibit cell in the department of respiratory enzyme activity, prevent acetyl-coa condensation reaction, thereby the purpose of food antiseptic.
(update date: 2015-09-17)
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Sodium benzoate, or sodium benzoate, is a common food preservative in the food industry in China.
In the air, the moisture can be absorbed by the air.
Naturally in blueberry, apple, plum, cranberries, cranberry, prunes, cinnamon and cloves, its antiseptic performance is weak acid, 1.180 g of sodium benzoate sterilization force or the equivalent of about 1 g benzoic acid.
In acidic environment, sodium benzoate have obvious inhibitory effect on a variety of microorganisms, the pH at 3.5, a 0.05% solution can completely inhibit the growth of yeast, but when pH above 5.5, for a lot of mold and yeast was poor.
Almost nothing in an alkaline solution.
Sodium benzoate, after enters the body in the process of biotransformation, combined with glycine into uric acid, or combine with glucuronic acid into glucoside acid, all from the eduction in urine and in vitro, not accumulate in the body.
In normal dosage limits, it is a safe preservative for the human body.
It can be used for carbonated drinks, concentrated juice, margarine, jelly, jelly, soy sauce etc.
The body's daily allowance (ADI) is < 5 mg/kg (for benzoic acid).
Sodium benzoate, which is more oil-friendly, penetrates the cell membrane into the cell, interfering with the permeability of the cell membrane and inhibiting the absorption of amino acids by the cell membrane.
Into cells ionization acidification of alkali store inside the cell, and inhibit cell in the department of respiratory enzyme activity, prevent acetyl-coa condensation reaction, thereby the purpose of food antiseptic.
(update date: 2015-09-17)