CAS 65-85-0 Benzoic acid

Sodium benzoate and benzoic acid are commonly used food preservatives. Under acidic conditions, they effectively inhibit yeast and mold, with strong antibacterial activity at pH 3 but poor efficacy against many molds at pH 6, making their optimal pH range for inhibition 2.5-4.0. In the food industry, the maximum usage in plastic barrel-packed concentrated fruit and vegetable juices is 2.0g/kg; in jams (excluding canned goods), flavored fruit drinks, soy sauce, and vinegar, it is 1.0g/kg; in soft candy, wine, and fruit wine, it is 0.8g/kg; in low-salt pickled vegetables, condiments, and candied fruits, it is 0.5g/kg; and in carbonated beverages, it is 0.2g/kg. Due to benzoic acid's low solubility, it must be thoroughly mixed during use or dissolved in a small amount of hot water or ethanol. When used in concentrated fruit juices for cold beverages, benzoic acid tends to volatilize with water vapor, so its sodium salt is often preferred. Benzoic acid is a common preservative in the food industry but is not allowed in dairy products. Generally considered safe, prolonged intake of benzoic acid may cause adverse reactions such as asthma, hives, and metabolic acidosis in specific populations, including infants and young children. It also serves as a flavor enhancer in fruit-flavored beverages and can be used in incense essences. Additionally, benzoic acid is employed in the production of pesticides, dyes, pharmaceuticals, mordants, and plasticizers, as well as a modifier for polyamide resins and alkyd resins and a rust inhibitor for steel equipment.