Ethyl Paraben (Ethyl p‑hydroxybenzoate)
Preservatives
120-47-8
E214
C₉H₁₀O₃
$8.10 ~ $12.15
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Ethyl Paraben (Ethyl p‑hydroxybenzoate)?
Ethyl Paraben is an antimicrobial preservative widely used in foods, beverages, and cosmetics to prevent the growth of mold and bacteria.
How is Ethyl Paraben (Ethyl p‑hydroxybenzoate) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Reaction / Esterification | Charge a glass-lined reactor with p-hydroxybenzoic acid, excess ethanol, and an acid catalyst (e.g., sulfuric acid). Heat the mixture under reflux. | Reaction temperature and time are critical for maximizing yield. Monitor reaction completion via HPLC. Using excess ethanol drives the equilibrium reaction forward to maximize product formation. |
| 2 | Neutralization & Precipitation | Cool the reaction mixture and slowly add a weak base solution (e.g., sodium carbonate) to neutralize the acid catalyst. | Control of pH to ~7.0 is crucial. Slow addition prevents overheating. The crude Ethyl Paraben product precipitates as a solid upon neutralization due to its low water solubility. |
| 3 | Crude Product Isolation | Filter the reaction slurry using a centrifuge or filter press to separate the solid crude Ethyl Paraben from the liquid mother liquor. | Ensure efficient separation and washing on the filter to minimize product loss. The solid material is often called the "filter cake". |
| 4 | Purification & Recrystallization | Wash the crude product with deionized water. Dissolve the washed solid in a hot solvent (e.g., aqueous ethanol) and cool slowly to crystallize pure Ethyl Paraben. | Washing removes inorganic salts and other water-soluble impurities. A controlled cooling rate is essential for forming high-purity crystals, leaving impurities dissolved in the solvent. |
| 5 | Final Filtration & Drying | Filter the purified crystals from the recrystallization solvent and dry them under vacuum at a controlled temperature. | Drying temperature must be kept below the melting point (~116-118°C) to prevent product degradation. Check for Loss on Drying (LOD) to confirm complete removal of residual solvent. |
| 6 | Finishing | (Optional) Sieve or mill the dried Ethyl Paraben powder to achieve a uniform particle size distribution. | Control sieve mesh size or milling parameters to meet customer specifications for powder flowability and dissolution properties. |
| 7 | Quality Control & Packaging | Sample the final batch and test against established specifications (e.g., Assay by HPLC, Melting Point, Appearance, Impurities). | Final product must conform to relevant pharmacopeia or food-grade standards (e.g., USP, BP, FCC). Package in sealed, light-resistant containers to protect from moisture and ensure stability. |
Technical Specifications
| CAS Number | 120-47-8 |
| Chemical Formula | C₉H₁₀O₃ |
| Solubility | Slightly soluble in water, soluble in ethanol/acetone/ether |
| Storage Conditions | Cool, dry, <25 °C, away from strong bases/oxidizers |
| Shelf Life | 36 Months |
Applications & Usage
Common Applications:
Used as antifungal/microbial preservative in foods
cosmetics
pharmaceuticals
Mechanism of action:
| Parameter | Ethyl Paraben (Ethyl p‑hydroxybenzoate) |
|---|---|
| Functional Category | Antimicrobial Agent; Preservative. |
| Key Ingredients | Ethyl 4-hydroxybenzoate. |
| Mechanism of Action | Disrupts the microbial cell membrane, interfering with nutrient transport mechanisms and inhibiting essential enzyme systems (e.g., ATPase, phosphotransferase). This compromises cellular integrity and function, preventing the growth of yeasts, molds, and some bacteria. |
| Application Effect in Product | Extends shelf life by inhibiting microbial spoilage. Prevents mold growth in baked goods and fillings, yeast fermentation in beverages and syrups, and bacterial degradation in sauces and dressings, thereby maintaining product quality and safety. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Ethyl Paraben | Paraben Preservative | Ester of p-hydroxybenzoic acid. Effective against fungi (molds, yeasts) and Gram-positive bacteria. | Broad-spectrum efficacy, cost-effective, stable over a wide pH range (3-8), synergistic with other preservatives. Good balance of water/oil solubility. | Negative consumer perception ("paraben-free" trend). Weaker against Gram-negative bacteria. Subject to regulatory scrutiny in some regions. | Water-based cosmetics (lotions, creams), pharmaceuticals, and some food products where a reliable, pH-versatile preservative is needed. | For a proven, low-cost, and pH-stable preservative system when consumer perception of parabens is not a primary marketing constraint. |
| Methyl Paraben | Paraben Preservative | Shortest alkyl chain paraben. Highly water-soluble. Excellent activity against mold. | Best water solubility of all parabens, making it easy to use in aqueous systems. Very low cost. Highly effective against mold. | Weakest antibacterial activity among common parabens. Shares the general negative consumer perception of all parabens. | High-water-content formulas where mold is the primary microbial threat. Often used as the base in a paraben blend. | When prioritizing anti-mold action and ease of incorporation into aqueous phases at the lowest possible cost. |
| Propyl Paraben | Paraben Preservative | Longer alkyl chain than ethyl/methyl. Better efficacy against yeasts and bacteria. | Stronger efficacy against yeasts and a broader range of bacteria compared to shorter-chain parabens. Potent synergistic effect in blends. | Lower water solubility makes it harder to formulate. Higher potential for skin sensitization and regulatory concern than methyl paraben. | Oil-based or emulsion systems (creams, ointments). Used in preservative blends to boost anti-yeast and antibacterial coverage. | To enhance the spectrum of a preservative system, particularly against yeasts, in formulas that can accommodate its lower water solubility. |
| Phenoxyethanol | Glycol Ether Preservative | Broad-spectrum preservative, particularly effective against Gram-negative bacteria like Pseudomonas. | Allows for a "paraben-free" claim. Excellent activity against challenging Gram-negative bacteria. Stable to heat and pH. | Weaker against molds and yeasts; often requires a co-preservative or booster. Can be a skin irritant. More expensive than parabens. | "Paraben-free" cosmetics, especially water-based products like serums, toners, and wet wipes susceptible to bacterial contamination. | When a "paraben-free" marketing story is crucial and robust protection against Gram-negative bacteria is a top priority. |
| Sodium Benzoate | Organic Salt Preservative | Water-soluble salt of benzoic acid. Primarily effective against yeasts and molds. | Generally Recognized as Safe (GRAS) for food. Low cost. Widely accepted in "natural" product formulations. | Efficacy is highly pH-dependent; it is only active in acidic conditions (pH below 6, optimally below 4.5). Weak antibacterial action. | Acidic formulations such as beverages, jams, and low-pH cosmetics (e.g., AHA/BHA products, certain cleansers). | For preserving low-pH products where a "natural-friendly" and cost-effective anti-fungal preservative is required. |
Technical Documents
Available Documentation
Technical datasheet available
Safety Data Sheet (SDS)
SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications