Sodium benzoate
Preservatives
532-32-1
E211
C₆H₅COONa
$1.40 ~ $2.10
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Sodium benzoate?
Sodium benzoate is a widely used food preservative that inhibits the growth of mold, yeast, and bacteria, primarily in acidic foods and beverages.
How is Sodium benzoate made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Charging | Liquid Toluene and a catalyst (e.g., cobalt salt) are precisely measured and fed into a high-pressure reactor. | Control Point: Purity of Toluene must meet specifications. Accurate dosing of raw materials and catalyst is crucial for reaction efficiency. |
| 2 | Liquid-Phase Oxidation | The Toluene is oxidized using purified compressed air at high temperature and pressure, converting it into crude Benzoic Acid. | Control Point: Strict control of temperature (150-250°C) and pressure (5-15 atm) is critical for yield and safety. This is the core chemical conversion step. |
| 3 | Benzoic Acid Purification | Crude Benzoic Acid is purified, typically via vacuum distillation, to remove unreacted Toluene, by-products, and catalyst residues. | Control Point: The purity of the intermediate Benzoic Acid must be high to ensure the final product meets food-grade standards. |
| 4 | Neutralization | The purified Benzoic Acid is dissolved in water and neutralized with a high-purity sodium source, like Sodium Hydroxide or Sodium Carbonate, to form a Sodium Benzoate solution. | Control Point: The reaction pH must be carefully controlled to a neutral or slightly alkaline state (typically 7.5-8.5) to ensure complete conversion. |
| 5 | Decolorization & Filtration | The Sodium Benzoate solution is treated with activated carbon to remove color impurities and then passed through fine filters. | Control Point: The goal is a perfectly clear, colorless solution. The filtration step must remove all suspended particles, including the activated carbon. |
| 6 | Drying | The purified solution is dried to remove water, yielding a solid product. Spray drying is a common method for producing a fine powder. | Control Point: The final moisture content must be below the specified limit (e.g., <1.5%). Drying temperature is controlled to prevent product degradation. |
| 7 | Sizing (Sieving/Milling) | The dried Sodium Benzoate is sieved to achieve the desired particle size (e.g., powder or granular). Milling may be used if necessary. | Control Point: Particle size distribution is checked against product specifications. Metal detection is often performed at this stage. |
| 8 | Final Quality Control & Packaging | The final product is tested for assay, purity, heavy metals, and other food-grade parameters. It is then packaged into sealed, labeled, food-safe containers. | Control Point: Product must comply with all FCC (Food Chemicals Codex) or E211 specifications. The packaging area must be clean to prevent contamination. |
Technical Specifications
| CAS Number | 532-32-1 |
| Chemical Formula | C₆H₅COONa |
| Solubility | soluble in water (≈62 g/100 mL at 0–30 °C) |
| Storage Conditions | cool, dark place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
food
beverages
pharmaceuticals
cosmetics
fireworks
Mechanism of action:
| Parameter | Sodium benzoate |
|---|---|
| Functional Category | Antimicrobial Agent; Preservative |
| Key Ingredients | Sodium Benzoate (E211) |
| Mechanism of Action | In acidic conditions (pH < 4.5), sodium benzoate converts to its active, undissociated form, benzoic acid. This lipophilic molecule penetrates the microbial cell membrane. Inside the higher-pH cytoplasm, it dissociates, releasing protons that acidify the cell's interior. This intracellular pH drop inhibits key metabolic enzymes (e.g., phosphofructokinase), disrupting glycolysis and energy production, ultimately leading to microbial stasis or death. |
| Application Effect in Product | Inhibits the growth of yeasts, molds, and some bacteria in acidic food and beverage systems. Extends shelf life and maintains product quality by preventing spoilage, off-flavors, and unwanted fermentation. Most effective in products like carbonated drinks, fruit juices, jams, jellies, and salad dressings. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Sodium benzoate | Food Preservative (Antimicrobial) | Salt of benzoic acid. Effective against yeast, mold, and some bacteria in acidic conditions. | Highly cost-effective. Very stable and easy to dissolve. Extremely effective in high-acid products (pH below 4.5). | Ineffective in neutral or alkaline products. Can impart a slight sharp taste. Can form benzene in the presence of ascorbic acid and UV light/heat. | Carbonated soft drinks, fruit juices, salad dressings, pickles, jams, and condiments. | For low-cost, effective preservation in highly acidic liquid or semi-solid foods. |
| Potassium sorbate | Food Preservative (Antimicrobial) | Salt of sorbic acid. Primarily inhibits the growth of mold and yeast. | Effective over a wider pH range (up to 6.5) than benzoate. More neutral flavor profile. | Less effective against bacteria. More expensive than sodium benzoate. | Cheese, wine, yogurt, dried fruits, baked goods, jerky, and apple cider. | For preserving less acidic products or when a neutral taste is critical. |
| Calcium propionate | Food Preservative (Antimicrobial) | Salt of propionic acid. Most effective against mold. | Does not inhibit yeast, making it ideal for leavened baked goods. Very effective mold inhibitor. | Narrow spectrum; not very effective against yeast or bacteria. Can sometimes add a slight cheesy flavor in high concentrations. | Bread, tortillas, cakes, pastries, and other commercial baked goods. | When the primary goal is to prevent mold in yeast-leavened products like bread. |
| Potassium benzoate | Food Preservative (Antimicrobial) | Potassium salt of benzoic acid. Functionally identical to sodium benzoate. | Allows for "low sodium" or "sodium-free" product claims while providing the same preservation as sodium benzoate. | More expensive than sodium benzoate. Shares the same pH limitations and potential for benzene formation. | Low-sodium versions of acidic beverages, jams, sauces, and salad dressings. | When the preservation properties of benzoate are required for a low-sodium product formulation. |
Technical Documents
Available Documentation
spec sheet, COA available
Safety Data Sheet (SDS)
MSDS/SDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications