ACID BENZOIC

Benzoic acid is commonly used in foods with high acidity levels, such as cultured milk, pickled fruits in vinegar, sugar-soaked fruits, various fruit-flavored products, and pickled vegetables.

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ACID BENZOIC

Benzoic acid is commonly used in foods with high acidity levels, such as cultured milk, pickled fruits in vinegar, sugar-soaked fruits, various fruit-flavored products, and pickled vegetables.

Product code: ACID BENZOIC

Pack: 25 kg

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Status: In stock

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Chemical formula: C7H6O2 (or C6H5COOH), A colorless crystalline solid Benzoic acid is a relatively strong acid (pH=4.19), thus exhibiting high antibacterial properties.

Benzoic acid acts through a direct mechanism. When benzoic acid molecules diffuse into the microbial cells, they impact certain enzymes, restricting metabolic processes, inhibiting cell respiration, and suppressing the oxidation of glucose and pyruvate. Simultaneously, it increases the oxygen demand during the glucose oxidation process, thereby preventing bacterial replication and inhibiting the growth of mold and fungus that spoil food. Benzoic acid’s antifungal ability is higher against fungi and bacteria. Benzoic acid also acts on cell membranes to limit the absorption of amino acids by microbial cells and membrane pouches. The antibacterial activity is highly dependent on pH, and preservation effects occur in an acidic environment with a pH of 2.5 – 3.5, where lower pH values correspond to higher antibacterial activity.

– pH = 2 – 2.5: Requires a benzoic acid concentration of 0.02 – 0.03%. – pH = 3.5 – 4: Requires 0.08% for mold elimination, 0.1- 0.15% for yeast elimination, and 0.15 – 0.2% for lactic acid bacteria elimination. – Neutral pH: Effectiveness reduces by 300 times compared to pH = 3.

In modern times, humans have successfully synthesized benzoic acid for use in food. It is commonly employed in foods with high acidity levels such as cultured milk, pickled fruits in vinegar, candied fruits in syrup, various fruit-flavored products, and pickled vegetables. The permissible dosage is typically 0.1-0.12%, with common usage ranging from 0.05-0.075% for sour fruit juices and 0.075-0.1% for less acidic fruit juices.

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