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Sodium Benzoate, also known as benzoic acid, it is also known as Sodium Benzoate sodium benzoin. E211 is insoluble in water at room temperature in air (especially the hot air) in the micro-volatile, hygroscopic, about room temperature 0.34g/100ml; but soluble in hot water; soluble in ethanol, chloroform and non-volatile oil. In the use of multi-use Sodium Benzoate; acid and E211 and corrosion resistance traits are similar. E211 mostly white granules, odorless or slight benzoin smell, taste sweet, with convergence; soluble in water (room temperature) 53.0g/100ml around, PH of 8 or so; E211 is the acid preservatives in the alkaline medium no bactericidal, antibacterial; Sodium Benzoate corrosion is the best PH 2.5-4.0, when the 5% solution PH5.0 bactericidal effect is not very good. E211 lipophilic large, easy to penetrate the cell membrane into the cell body, interference with membrane permeability, Sodium Benzoate can inhibit the absorption of amino acids the cell membrane; into cells in vivo acidification of intracellular ionized alkaline reserve, and inhibit cell respiration enzyme activity, to prevent condensation of acetyl coenzyme A, Sodium Benzoate to play the purpose of food preservation.

Sodium Benzoate synthesis:
By the toluene in the presence of cobalt naphthenate catalyst to air oxidation system to take the first acid, then acid as raw materials, each with sodium bicarbonate, active carbon, then the results of filtration, drying, crushing obtained Sodium Benzoate.

Sodium Benzoate for oral liquid pharmaceutical preservatives, Sodium Benzoate sour to prevent deterioration and prolong shelf life effects, Sodium Benzoate human liver would be too much the amount of harm, and even cancer, according to GB2760-1996 national health standards in the meat may not be used in the food system, Sodium Benzoate.

Chemical structure of sodium benzoate molecule:
Origin
The preservative activity of benzoic acid was described as early as 1875 by H. Fleck and was the first preservant permitted by the FDA. It is used in foods, cosmetics and drug formulations.

Function
Although benzoic acid is found in many plants, it is converted to the active sodium benzoate form to overcome its solubility challenges.

It is an effective preservative in baked products due to its activity against molds responsible for spoilage of most baked products. It is also used to control yeast, pathogenic and spore forming bacteria.

In aqueous media and pH around 5.0, sodium benzoate transforms to benzoic acid which in the undissociated form can disrupt microorganisms’ cell wall. This retards their growth. At pH 4.0, 60% of the molecule is in the undissociated form compared to only 1.5% at pH 6.0.2

Nutrition
Despite the potential adverse effect of combining sodium benzoate and vitamin C and formation of benzene, the FDA states that levels of benzene are well below dangerous limits in properly formulated foods.

Commercial production
Sodium benzoate is commercially produced using the following process

① Neutralization: benzoic acid is mixed in a tank containing sodium hydroxide.The pH is controlled at 7.5-8.0 and a temperature of 95-98°C (203-208°F). The reaction is completed in 30-40 min;
② Bleaching: removes undesirable colors;
③ Filtering: typically under pressure (0.3-0.4Mpa) to obtain a clean solution;
④ Drying: it is oven-dried at 150-155 °C (302-311°F);
⑤ Packaging: particulates of 1.5-2.0 mm are packed in suitable containers;
Application
Similar to other preservatives, sodium benzoate can be mixed in the baked good formula or can be dusted onto the surface. Permitted usage levels of in food products are:
Product Recommended Level Benefits Drawbacks
Carbonated beverages 0.02% Prevents yeast spoilage In presence of ascorbic acid and metal ions, may produce benzene in ppb concentration
Fruit juices 0.05 – 0.1% Protects against mold and fermentation.

Usage with sulfur dioxide or other antioxidants increases antioxidation effect.
Ineffective against oxidation and enzymatic spoilage
Pickles and sauerkraut 0.1% Highly effective at prevailing lowpH Risk of impairing the flavor
Mayonnaise 0.05 – 0.1% Imparts a stronger anti-bacterial effect when combined with potassium sorbate. Risk of impairing product sensory properties
Baked goods 0.1% At low water activity and pH of 4.5 presents the optimal antimicrobial effect. At high water activity (>0.8) only limited antimicrobial effect.
White layer cake 0.1% At pH value 6.4 presents the highest antimicrobial and antifungal effect in comparison with nisin and sulphite. May slightly decrease cake volume.
FDA regulations

Sodium benzoate is generally recognized as safe by the FDA, when used for its intended purpose.

Sorbic acid can effectively inhibit mold, yeast and aerobic bacteria activity, but also to prevent botulism, staphylococcus, salmonella and other harmful micro-organisms grow and reproduce, Sorbic acid can effectively inhibit mold, yeast and aerobic bacteria activity, but also to prevent botulism, staphylococcus, salmonella and other harmful micro-organisms grow and reproduce, but the Sorbic acid spores of anaerobic bacteria and Lactobacillus acidophilus and other beneficial micro-organisms is almost ineffective, its role in curbing the development of more than sterilization, so Sorbic acid as to achieve effectively extend the shelf life of food, and keep the original flavor of food. The preservative effect is of similar products is 5-10 times sodium benzoate. The main features of 1 mold with good results. Sorbic acid was significantly higher than the mold and acid salts,E200 s antifungal effect is 5-10 times sodium benzoate. Sorbic acid dosage is generally 0.2 to 1.0 g / kg.

(2) products of low toxicity, high safety. Sorbic acid side effects just benzoate 1 / 4 salt 1 /

2. E200-110-44-1 in the human bodys range of safe use: Use daily per kilogram of body weight does not exceed 25 mg.

3. does not change food characteristics. Sorbic acid is an unsaturated fatty acid, into the body, involved in human metabolic processes, metabolic product was carbon dioxide and water. Therefore, Sorbic acid can be seen as part of the food, in food applications, will not undermine food color, smell, taste and nutrients.

4. A wide range of applications. Sorbic acid can be used in beverages, wine, spices, meat, aquatic products, pickles and other food preservation among, and for fresh fruit is also effective.

5. Easy to use. In the use of Sorbic acid, you can directly add, you can spray or dipping. It is because of its use of flexible features, so, FAO, WHO, the United States, Britain, Japan and China, and Southeast Asian countries, have recommended a variety of E200 as a food preservative. Sorbic acid Safe preservatives Sorbic acid is an unsaturated fatty acid, the English called Sorbic acid, also known as 2,4 - has two acid, 2 - propenyl acrylate. Like other natural fatty acid, sorbic acid metabolism in the human body involved in the process, and is digested and absorbed, carbon dioxide and water. In terms of safety, Sorbic acid is an internationally recognized safe (GRAS) preservative, security is very high. FAO, WHO, U.S. FDA have affirmed their security. Sorbic acid side effects than the acid, vitamin C and salt but also low toxicity of benzoic acid is only 1 / 4 salt of the half. Sorbic acid on the human body does not produce carcinogenic and teratogenic effects. Because Sorbic acid is not very high solubility in water, affecting its application in food. Therefore, food additive producers often Sorbic acid made a good solubility potassium sorbate, E200 products to expand the scope of application.

1. The application of sorbic acid and potassium salt in alcoholic beverages
Alcoholic foods, soda beverages, fresh orange juice, hawthorn juice and other beverages, and other non-alcoholic beverages with sorbic acid added in proportion to extend the shelf life.

2. Application of sorbic acid and potassium salt in soy sauce, sauce products and pickles
Such as soy sauce, sauce products, pickled vegetable products, kimchi, etc., adding a proper concentration of sorbic acid solution can prevent the problem of mildew and deterioration.

3. Application of sorbic acid and potassium salt in aquatic products
Sorbic acid can be added to fish cakes, fish sausages, smoked fish products, fish and shrimp cooked in soy sauce, fresh fish, shrimps and other aquatic products, which can effectively prevent the occurrence of mildew in the products and prolong the storage time. .

4. Application of sorbic acid and potassium salt in meat products
Dried meat, dried sausages, or similar dry meat products; beef sausage, pork sausage, pork and beef mixed sausage; general meat; meat filling; cooked chicken; raw poultry; raw chicken legs, chicken breasts, etc. Unused food has obvious quality preservation and the effect of prolonging the preservation time, which is twice as long as the control sample.

Application of potassium sorbate

5. Application of sorbic acid and potassium salt in the preservation of vegetables and fruits

①Vegetables and fruits: Add sorbic acid antistaling agent and store at 30°C for more than one month to keep the greenness of vegetables and fruits unchanged.

② Apples: The fresh-keeping liquid is sprayed on the surface of the apples and stored for 4 months at room temperature before deterioration occurs.

③ Canned vegetables: can prevent the tinplate from rusting.



6. Application of Sorbic Acid and Potassium Salt in Preservation of Cakes
Sorbic acid can be added directly to flour or dough. When using it, potassium sorbate should be dissolved in water or milk first, and then added to flour or dough. When sorbic acid and potassium salt are used in starch products, it is best to acidify the material with a small amount of vinegar in advance, so that the effect will be better.



7. Application of sorbic acid and potassium salt in cheese preservation
Used in hard cheese, cheese powder, salted cheese, fresh cheese, emulsified cheese, pre-packaged cheese and other foods. There are three ways to use potassium sorbate. One is to add potassium sorbate to the salt solution and then use this salt solution to make cheese; the other is to soak or spray the potassium sorbate solution before the finished cheese is sold. The third is to soak or spray cheese with a sorbic acid solution containing a certain amount of alcohol.



8. Application of sorbic acid and potassium salt in the preservation of margarine
① Potassium sorbate can be added to milk cream.
② Add sorbic acid and potassium sorbate to the milk cream mixed with fat.

About Lactic Acid
Lactic Acid use in the food industry:
1. Lactic Acid has a strong preservative effect, Lactic Acid can be used in wine, beverage, meat, food, pastry making, pickling and canning vegetables, food processing, fruit storage, Lactic Acid is capable of regulating pH, bacteria and prolong shelf life, flavor, keeping food color, improve product quality and so on.
2. Lactic Acid in the seasoning, the lactic acid can increase the food a unique sour taste in the salad, soy sauce, vinegar and spices to add a certain amount of E270, Lactic Acid can maintain the stability of the microbial products , security, and to make the taste more mild.
3. Because Lactic Acid moderate moderate acidity, but also as well the deployment of soft drinks and fruit juice of choice sour agent.
4. in brewing beer, add some Lactic Acid to adjust the pH to promote both glycosylated, is conducive to yeast fermentation, improve the quality of beer, beer can add flavor, extend shelf life. Lactic Acid in white wine, sake and wine used to adjust pH, to prevent bacteria growth, enhance the acidity and refreshing taste. Buffered E270 can be applied to hard candy, fruit candy and other confectionery products, moderate acidity and sugar conversion rate. Lactic Acid pink can be used on all kinds of candy powder, sour agent as a powder.
5. Natural Lactic Acid is naturally inherent in the dairy ingredients, Lactic Acid has the taste of dairy products and a good anti-microbial effect has been widely used for deployment of yogurt cheese, ice cream and other foods, Lactic Acid as much popular dairy sour agent.
6. Lactic Acid powder is used for the direct production of shallots sour regulator. Lactic Acid is a natural fermentation acids, so you can make bread with a unique taste; lactic acid as a natural acidity regulator, Lactic Acid in bread, cakes, biscuits and other baked goods for flavoring and antimicrobial effect, and can improve the quality of food, to maintain color and prolong shelf life.