SODIUM BENZOATE; sodiumbenzoicacid

Sodium benzoate, also known as sodium benzzoate, is a commonly used food preservative in China's food industry. It is odorless or has a slight benzoin fragrance and has a sweet and astringent taste. It is stable in air but hygroscopic when exposed to air. It naturally occurs in blueberries, apples, plums, cranberries, dried plums, cinnamon, and cloves. Its bactericidal activity is weaker than that of benzoic acid; 1.180g of sodium benzoate has approximately the same antibacterial effect as 1g of benzoic acid. In an acidic environment, sodium benzoate significantly inhibits various microorganisms. At a pH of 3.5, a 0.05% solution can completely inhibit yeast growth, but when the pH is above 5.5, its effect on many molds and yeasts is poor. It has almost no effect in alkaline solutions. After entering the human body, sodium benzoate is metabolized by combining with glycine to form hippuric acid or with glucuronic acid to form glucuronide, and is completely excreted in urine without accumulation in the body. Within normal usage levels, it is non-toxic to humans and is considered a relatively safe preservative. It can be used in carbonated beverages, concentrated fruit juices, margarine, gum bases, jams, jellies, soy sauce, and more. The acceptable daily intake (ADI) for humans is less than 5 mg/kg body weight (calculated as benzoic acid).