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  • Vitamin B1

    Vitamin B1 Thiamine Hydrochloride

    Name:Vitamin B1, Thiamine hydrochloride, Vitamin HCL Appearance: white or faintly yellow, crystalline powder CAS No.:50-81-7 Standard:BP2018/EP9.2 Molecular formula: C12H17ClN4OS·HCl

  • 25kg/drum paracetamol Raw Material

    Paracetamol Raw Material Wholesale CAS 103-90-2

    Name: Paracetamol CAS No.: 103-90-2 Appearance: White crystal powder Molecular formula: C8H9NO2 Molecular Weight: 151.1649 Density: 1.293 g/cm3 Melting point: 168-172℃ Water solubility: 14 g/L (20℃) Water solubility: 14 g/L (20 ºC)

  • Vitamin C

    Vitamin C, L-Ascorbic acid CAS 50-81-7

    Name: Vitamin C, L-Ascorbic acid Specfication: 35% feed grade CAS No.: 50-81-7 Molecular formula: C6H8O6 Appearance: A almost white or light yellow powder Usage: Animal Feed Additive

  • Sodium Benzoate Columnar

    Sodium Benzoate Columnar

    Name: Sodium Benzoate           CAS No.: 532-32-1 EINECS No:208-534-8 Appearance:White granules or crystalline powder Molecular formula: C7H5NaO2 Molecular Weight: 144.1032 Density: 1.44 g/cm³ Melting point: 300℃ Boiling point: 249.3°C at 760 mmHg Flash point: 111.4°C Water solubility: soluble Vapor Pressure: 0.0122mmHg at 25°C

  • Sodium Benzoate Ball/Granular

    Sodium Benzoate Ball/Granular CAS NO.:532-32-1 Wholesale Preservatives Origin From China.

    Anhui Sinotech company strictly select GMP products, support customer registration , and provide professional services to chemical customers in the global market.Purchase Sodium Benzoate Ball/Granular CAS NO.:532-32-1,inquiry Anhui Sinotech .   Name:  Sodium Benzoate Ball/Granular CAS No.:  532-32-1 Molecular formula: C7H5NaO2 Molecular Weight:  144.1032 Melting point: >300°C Boiling point: 249.3°C at 760 mmHg Density:1,44 g/cm3 Molecular structure: Description: Sodium benzoate balls/granules CAS NO.: 532-32-1, is an organic substance. It is white particles. Odorless or slightly benzoin smell. It has a slightly sweet and astringent taste. It is stable in the air, easily soluble in water, and soluble in ethanol, glycerol and methanol. After entering the body, sodium benzoate undergoes a biotransformation process and is excreted with urine without accumulating in the body. As long as it is within the normal dosage range, it is harmless to t...

  • Saccharin Sodium 8-12 Mesh

    Saccharin Sodium 8-12 Mesh CAS NO.:128-44-9 High Quality Sweetener Origin From China.

    Anhui Hicare Biotech Co.,Ltd strictly select food additives products, support customer registration , and provide professional services to customers in the global market.Purchase Saccharin Sodium 8-12 Mesh CAS NO.:128-44-9,inquiry Anhui Hicare Biotech Co.,Ltd.      Name:  Saccharin Sodium 8-12 Mesh CAS No.:  128-44-9 Molecular formula: C7H4NO3SNa Melting point : >300°C storage temp : 0-6°C Odor : odourless or with a faint, aromatic odour Water Solubility : >=10 g/100 mL at 20 ºC Molecular structure: Description: Saccharin sodium 8-12 mesh CAS NO.: 128-44-9, the sweetness is 200-500 times that of sucrose, generally 300 times. It is easily soluble in water, slightly soluble in ethanol, and the aqueous solution is slightly alkaline. It has low calories and is not absorbed by the human body, and can be automatically excreted in urine and feces. It is used as a sugar substitute for patients with obesity, hyperlipidemia, diabetes and dental carie...

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Two preservatives: sodium benzoate and potassium sorbate

These two kinds of food preservatives have a common feature - large yield and wide use. By convention, let's look at the basic properties first:

"Sodium Benzoate" white powder, slightly benzoin odor, soluble in water, ethanol, molecular weight 144.12

"Potassium sorbate" white powder, odorless or slightly smelly, soluble in water, ethanol, molecular weight 150.22

The second is the scope of use of food additives GB2760-2014:

"Sodium benzoate" can be used in preserves, confectionery, seasonings, beverages (especially carbonated beverages) and other fields, with slightly fewer applications

"Potassium sorbate" can be used in cheese, preserves, candy, bread, pastries, cooked meat products, beverages, seasonings, soyproducts, wine and other fields, the application scene is rich

Let's start with the older sodium benzoate:

sodium benzoate is an acidic preservative, the best pH range is 2.5-4.0, when the pH of food > 4, the preservative effect is very weak.

The reason is that sodium benzoate plays a bacteriostatic role, mainly relying on acid conditions not dissociated sodium benzoate, it is easier to penetrate the cell membrane, interfere with the cell membrane, inhibit the cell respiration enzyme, and then inhibit microbial reproduction.

Sodium benzoate has a wide range of bacteriostatic, can inhibit the reproduction of yeast, mold and some bacteria.

So what foods have a pH between 2.5 and 4.0?

The answer: highly acidic foods, such as carbonated drinks, vinegar and soy sauce;

Limitation of use

In addition to the food field, sodium benzoate is the preferred preservative for many liquid pharmaceutical products. However, sodium benzoate is not suitable for use in meat products because of the pH range and the reaction with some substances in meat products.

The safety of sodium benzoate has been controversial in recent years. For example, according to the toxicological index of oral LD50 in rats, sodium benzoate was 2700mg/kg and potassium sorbate was 4920mg/kg (FAO/WHO, 1994).

At present, sodium benzoate is a food preservative allowed in GB2760, which shows that the Health Commission recognizes the safety of sodium benzoate in food at this stage.

Let's talk about potassium sorbate

potassium sorbate is an acidic preservative. The antiseptic effect is best when the pH is lower than 5 and Potassium sorbate is still good at PH 5-6.

Under acidic conditions, undissociated potassium sorbate can penetrate cell membrane and inhibit intracellular dehydrogenase, thus affecting microbial reproduction.

The "leaky fish" of potassium sorbate, anaerobic bacillus (common in vacuum-packed foods), can be combined with Nisin for preservative effect.

Application case

Vilcon red Sausage potassium sorbate, Lactostreptococcus, sodium dehydroacetate, sodium nitrite

"Hope Barbecue Sausage" potassium sorbate, Lactostreptococcus, sodium nitrite, sodium nitrate, sodium dehydroacetate, sodium diacetate

Limitation of use

With the increase of potassium sorbate concentration, the bacteriostatic rate of potassium sorbate increased obviously. Taking meat enema as an example, the maximum allowable amount of potassium sorbate is 1.5g/kg.

Potassium sorbate can be said to be a food preservative brother, very wide use. Studies have shown that the residual amount of potassium sorbate in the hind legs of slaughtered pigs is 0.069g/kg (Yushan Ma.2006), while the maximum allowable residual amount of potassium sorbate in cooked meat products (except meat sausage) is 0.075g/kg.

The problem of exceeding the standard of potassium sorbate is common in the food industry. How to reduce the dosage, improve the antibacterial effect, still need to combine some compounding knowledge, this aspect will be discussed in detail in the future article.

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