Why do we need to use sodium benzoate?
The spoilage of food and beverages is easily caused by the reaction of enzymes. Enzymes act as catalysts and cause chemical changes in food. Enzymes in food caused by bacteria (Bacteria) Fungi (Molds) and yeast (Yeast) occurs when food is exposed to air or during cooking. Eliminating spoilage enzymes in the diet can be achieved by the following methods
- The sterilized by heating, irradiation.
- Use a cooler to reduce or stop the growth of microorganisms. (Microorganisms) Drying to reduce or stop the chemical reaction. The use of preserving chemicals to inhibit the growth of microorganisms.
Sodium benzoate is a chemical substance used in food additives to preserve food. Sodium benzoate can be used at very low concentrations (up to 0.1%) to inhibit the reaction of microorganisms in food. Sodium Benzoate has been used as a preservative for over 100 years. Sodium benzoate is a chemical that has been certified by US FDA as GRAS = Generally Recognised As Safe additive for foods. The US FDA classifies Sodium Benzoate as follows.
21 CFR §184.1733 – Used as an antimicrobial agent.
21 CFR §170.3 (o) (2) – used as a flavouring agent.
21 CFR §170.3 (o) (12) – used as an adjuvant in food.
Conditions for use of Sodium Benzoate:
- Sodium benzoate can be used for foods and beverages with a pH below 4.5.
- Sodium Benzoate is completely soluble in water.
- It is not recommended to use Sodium Benzoate as a preservative in conditions where the pH is greater than 4.5 because Sodium Benzoate will react with yeast, mould and bacteria.
- Sodium Benzoate should be used early in food processing thereby preventing microbes from creating more enzymes and hence increase the shelf life of food.
| Sodium Benzoate, NF / FCC is commonly used in Alcoholic Beverages | Caramel |
| Carbonated Beverages | Chewing Gum |
| Fermented Products | Fruit Juice |
| Jam | Jellies |
| Pastries | Sauce |
| Syrup | |
Sodium Benzoate is used in some common foods in the following concentrations
| Name of Product | Concentration used (ppm) | Name of Product | Concentration used (ppm) |
| Juice | 0.91 | caramel | 0.01 |
| chewing gum | 0.31 | Carbonated beverage | 0.6 |
| Alcoholic beverages | 0.04 | ||
TECHNICAL DATASHEET STANDARD
| Product Name | Sodium benzoate |
| Grade Name | NABZ 211 |
| CAS No. | 532-32-1 |
| Einecs No. | 208-534-8 |
| HS Code | 2916 3100 |
| Molecular formula | C7H5NaO2 |
| Molecular weight | 144.1 g / mol |
| Synonyms | Benzoic acid sodium salt |
STANDARD SPECIFICATIONS:
| TEST PARAMETERS | SPECIFICATIONS |
| Appearance | White fine powder / Granules / Columnar |
| Solubility | 560 g / l in water |
| NATIONAL FORMULARY / FOOD CHEMICALS CODEX GRADE | |
| Identification (NF / FCC) | Passes NF & FCC Tests (Tests A, B, and C) |
| Assay (NF / FCC) calculated on the anhydrous basis | 99.0% – 101.0% of C7H5NaO2, |
| Alkalinity (NF / FCC) | Not more than 0.04%, as NaOH |
| Heavy Metals (NF) | Not more than 10 ppm (as Pb) |
| Arsenic | Not more than 3 ppm |
| Lead (FCC) | Not more than 2 ppm |
| Water (NF / FCC) | Not more than 1.5% (wt) |
| Residual Solvent | Passes NF Limit Tests |
| EEC E-211 GRADE | |
| Identification | Passes tests |
| Assay | Not less than 99% on the anhydrous basis |
| Loss on Drying | Not more than 1.5% @ 105 ° C |
| Alkalinity | Not more than 0.25 ml of 0.1 N HCl per 1 g of sample |
| Acidity | Not more than 0.25 ml of 0.1 N NaOH per 1 g of sample |
| Chlorinated Organic Compounds | Not more than 0.06% (as chlorine) |
| Readily Oxidizable Substances | Passes limit test |
| Polycyclic acids | Passes test |
| Arsenic | Not more than 3 ppm |
| Lead | Not more than 2 ppm |
| Mercury | Not more than 1 ppm |
| Packaging | 25 Kg Bag |
| Storage Condition | Slightly hygroscopic, tight-closed package |
| Shelf Life | 24 months |