Sodium benzoate is one of the most commonly used preservatives. It is used to inhibit mold and bacterial growth in some fruit juices, oleomargarines, pickles, and condiments.
Sodium benzoate remain important in the preservation of mayonnaise and mayonnaise-containing delicatessen products, which-as oil-water emulsions, are more susceptible to microbial attack than emulsion of the water-in-oil type.
Sodium benzoate is usually employed in combination with potassium sorbate, this mixture having a better effect against acid producing bacteria than the two components individually.
It is the first chemical preservatives approved by the Food and Drug administration (FDA) for use in foods, is characterized by low cost, lack of color and relatively low toxicity.
Sodium benzoate is an important benzoic acid derivative produced industrially by neutralization of benzoic acid using hydroxide or sodium bicarbonate solution.
Although benzoic acid is a better antimicrobial agent than its salts, sodium benzoate is about 200 times more soluble in water, making it the preferable form for preservation. Researchers found that benzoate decreased the intracellular pH of E. coli.
Sodium benzoate, molar mass 144.11, white crystalline powder with water solubility at room temperature of 63 g/100 g. It requires a pH less than 4.5 to be effective and work better as the pH decreases.
The use of sodium benzoate to inhibit bacterial growth
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