Benzoic Acid
Preservatives
Acidity Regulators
65-85-0
E210
C₇H₆O₂
$5.18 ~ $7.77
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Benzoic Acid?
Benzoic acid is a widely utilized organic acid that functions as a strong antimicrobial preservative (E210) to prevent the spoilage caused by molds, yeasts, and bacteria in acidic foods and beverages, such as fruit juices and soft drinks.
How is Benzoic Acid made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Charging | Feed liquid toluene and a cobalt salt catalyst (e.g., cobalt naphthenate) into the primary reactor. | Control Point: Purity of raw materials, especially toluene, is crucial for reaction efficiency and final product purity. The catalyst concentration must be precisely controlled. |
| 2 | Oxidation Reaction | Introduce compressed air into the reactor to facilitate the liquid-phase oxidation of toluene. | Control Point: Reactor temperature (140-160°C) and pressure (5-15 atm) must be strictly maintained. Continuous monitoring of oxygen levels is vital to ensure complete oxidation and prevent safety hazards. Note: This is a highly exothermic reaction requiring an efficient cooling system. |
| 3 | Crude Separation | Cool the reaction mixture and separate the crude benzoic acid from unreacted toluene and by-products (like water) via distillation or decantation. | Control Point: The efficiency of the separation unit directly impacts the process yield. Note: Unreacted toluene is a valuable raw material and is typically recovered and recycled back into the feed stream. |
| 4 | Purification | Purify the crude benzoic acid using methods such as crystallization from hot water or through sublimation. | Control Point: For crystallization, the cooling rate and solvent purity are key to forming high-purity crystals. For sublimation, precise temperature and vacuum control are essential to prevent thermal degradation. |
| 5 | Drying | Dry the purified, wet benzoic acid crystals in a dryer to remove any residual moisture. | Control Point: The drying temperature must be kept safely below the melting point of benzoic acid (122°C). The final moisture content must meet product specifications (e.g., <0.1%). |
| 6 | Sizing & Packaging | Mill or sieve the dried product to meet particle size specifications (e.g., powder, flake). Package the final product into sealed bags or containers. | Control Point: Final quality checks for purity (assay), melting point, and color are performed. Note: Packaging should be done in a controlled, low-humidity environment to prevent moisture absorption. |
Technical Specifications
| CAS Number | 65-85-0 |
| Chemical Formula | C₇H₆O₂ |
| Solubility | 3.44 g/L at 25 °C (water); better in hot water and organics |
| Storage Conditions | Cool, dry, ventilated, protected from light |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
acidic foods/beverages (fruit juice
soft drinks
pickles
jams)
cosmetics
pharmaceuticals
industrial precursors
Mechanism of action:
| Parameter | Benzoic Acid |
|---|---|
| Functional Category | Antimicrobial Preservative; pH Adjuster; Flavoring Agent |
| Key Ingredients | Benzoic Acid (C₇H₆O₂); Sodium Benzoate |
| Mechanism of Action | Inhibits microbial growth by disrupting cell membrane integrity and intracellular pH. The undissociated, lipophilic form of the acid penetrates the microbial cell wall. Inside the higher pH cytoplasm, it dissociates, releasing protons that acidify the cell interior. This acidification denatures critical metabolic enzymes (e.g., in glycolysis) and disrupts substrate transport, preventing proliferation of yeasts, molds, and some bacteria. |
| Application Effect in Product | Extends shelf life by inhibiting spoilage from yeasts, molds, and certain bacteria, particularly in acidic food systems (pH < 4.5) like fruit juices, carbonated drinks, jams, and pickles. Prevents fermentation, off-flavors, and visual spoilage caused by microbial contamination. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Benzoic Acid | Carboxylic Acid Preservative (E210) | Antimicrobial (yeast, mold, some bacteria). Aromatic carboxylic acid. | Highly effective in low pH (<4.5) environments. Cost-effective. | Very low water solubility. Efficacy drops sharply above pH 4.5. Can impart a slight flavor. | Acidic foods and beverages like fruit juices, carbonated drinks, jams, and pickles. | For highly acidic products where cost is a primary driver and low water solubility is not an issue. |
| Sodium Benzoate | Benzoate Salt Preservative (E211) | Water-soluble salt form of benzoic acid. Converts to its active form in acid. | Excellent water solubility, making it easy to dissolve and distribute in liquid products. | Requires an acidic environment to be effective. Can potentially form benzene in the presence of ascorbic acid (Vitamin C). | Acidic liquid products like soft drinks, sauces, salad dressings, and liquid marinades. | When preserving an acidic liquid where high solubility and ease of use are paramount. |
| Potassium Sorbate | Sorbate Salt Preservative (E202) | Water-soluble salt of sorbic acid. Primarily inhibits mold and yeast. | Effective over a broader pH range (up to pH 6.5) than benzoates. More neutral taste profile. | Less effective against bacteria compared to benzoates. Can produce off-odors if metabolized by certain microbes. | Less acidic products like cheese, yogurt, baked goods, wine, and dried meats. | For products with a pH between 4.5 and 6.5, or where taste neutrality is critical. |
| Sorbic Acid | Carboxylic Acid Preservative (E200) | The active acid form of sorbates. Primarily anti-fungal. | Does not rely on pH to convert to an active form. Slightly more effective at very low pH than its salt. | Poor water solubility, similar to benzoic acid. More expensive than potassium sorbate. | High-fat or low-water products like margarine, or for direct powder application. | When the active acid form is needed directly and water solubility is not a limiting factor. |
| Calcium Propionate | Propionate Salt Preservative (E282) | Salt of propionic acid. Primarily inhibits mold growth. | Extremely effective against mold, especially rope-forming bacteria. Does not inhibit yeast activity. | Weak against yeast and most bacteria. Can impart a slight tangy flavor at higher concentrations. | Yeast-leavened baked goods like bread and rolls, processed cheese. | Specifically for preventing mold in baked goods without interfering with the yeast fermentation process. |
| Sulfur Dioxide | Sulfite Preservative (E220) | Potent antimicrobial and antioxidant agent. Gas or liquid form. | Very strong antimicrobial action. Prevents enzymatic and non-enzymatic browning effectively. | Known allergen for sensitive individuals (especially asthmatics). Pungent odor. Destroys thiamine (Vitamin B1). | Winemaking, dried fruits (apricots, raisins), grape juice, and processed potatoes. | When both strong preservation and antioxidant (anti-browning) properties are essential. |
Technical Documents
Available Documentation
Technical documentation & COA available
Safety Data Sheet (SDS)
Yes
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications