Sodium benzoate
China [CN] Sodium benzoate, also known as sodium benzoate, is a commonly used food preservative in China's food industry at present. It has no odor or a slight benzoin smell and a sweet and astringent taste. It is stable in the air and can absorb moisture when exposed to the air. It is naturally present in blueberries, apples, plums, cranberries, dried plums, cinnamon and cloves. Its bactericidal performance is weaker than that of benzoic acid. The bactericidal power of 1.180g of sodium benzoate is approximately equivalent to that of 1g of benzoic acid. In an acidic environment, sodium benzoate has a significant inhibitory effect on various microorganisms. When the pH is 3.5, a 0.05% solution can completely inhibit the growth of yeast. However, when the PH is above 5, its effect on many molds and yeasts is poor. It has almost no effect in alkaline solutions. After sodium benzoate enters the human body, during the biological transformation process, it combines with glycine to form uric acid or with glucuronic acid to form glucosidic acid, and is all excreted from the body through urine without accumulating in the body. Within the normal dosage range, it has no toxic effect on the human body and is a relatively safe preservative. It can be used in carbonated beverages, concentrated fruit juices, margarine, gum base, jams, jellies, soy sauce, etc. The allowable daily intake (ADI) for the human body is less than 5 milligrams per kilogram of body weight (calculated as benzoic acid).
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