Introduction
Sodium benzoate is mostly white particles, odorless or slightly aromatic, with a slightly sweet taste and astringency; Easy to dissolve in water (at room temperature) at around 53.0g/100ml, with a pH of around 8; Sodium benzoate is also an acidic preservative and has no bactericidal or bacteriostatic effect in alkaline media; The optimal pH for its anti-corrosion is 2.5-4.0, and the sterilization effect of a 5% solution at pH 5.0 is not very good. Sodium benzoate is highly lipophilic and easily penetrates the cell membrane into the cell body, interfering with the permeability of the cell membrane and inhibiting the absorption of amino acids by the cell membrane; Entering the cell body ionizes and acidifies the intracellular alkali storage, inhibits the activity of the cell’s respiratory enzyme system, and prevents the condensation reaction of acetyl-CoA, thereby achieving the purpose of food preservation.
Specifications
| Content | ≥ 99.5% |
| Appearance | Qualified |
| Water insoluble substances | 0.01 |
| Alkalinity | Qualified |
| Chloride | 0.01 |
| Sulfate | 0.005; |
| Iron | 0.0005 |
| Heavy metals (calculated as Pb) | 0.0005 |
Applications
Mainly used as a food preservative, it is also used in the production of drugs, dyes, etc.
Usage
The recommended dosage in the food industry is 0.02% -0.2%.（The dosage may vary depending on the application）
