Sodium Benzoate is a milky white particulate matter or crystalline powder, odorless or microstrip benzine flavor, sweet, astringent flavor. Also known as sodium benzoate, the relative molecular weight is 144.12. Stable in air, soluble in water, its solution PH value of 8, dissolved in alcohol. Benzoic acid and acid are broad spectrum antimicrobial agents, but their antibacterial efficacy depends on the PH value of food. With the increase of acid value, the bactericidal and bacteriostatic effects are increased, but the bactericidal and bacteriostatic effects are lost in alkali substances. The suitable PH value for corrosion protection is 2.5~4.0.
Sodium benzoate is a salt in some food materials, of course, but it can also be caused by organic chemistry, and added to food, because of its anticorrosive effect. When used as an additive, sodium benzoate is generally added in a small amount, which will make food more and more bitter due to too much total amount. Sodium benzoate can be found in many food catalogs because it kills bacteria, yeast, molds, etc., and is most commonly found in maintaining foods with acid or alkaline ingredients.
Since sodium benzoate is only at its best when the PH of a food is less than 3.6, this is why it is reasonably present in most sodium carbonate, vinegar, fruit juices, and salad dressings. It is also used to stop the production of red wine during the whole process. Of course, sodium benzoate is caused in apples, pears, cranberries and other fresh fruits, lilac flowers, star anise and other a little sweet spices, but also with a small amount of sodium benzoate. But the sodium benzoate in this food is not inherently corrosion resistant.
