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Sodium Benzoate (CAS No. 532-32-1) is a white crystalline powder that is highly soluble in water. It is a broad-spectrum and highly effective preservative. It has strong antibacterial properties in acidic environments and can inhibit the growth of bacteria and molds. It is resistant to high temperatures and has excellent stability. It is widely used in food, cosmetics, and pharmaceuticals, with a purity of ≥ 99%. It complies with multiple international standards, has a high cost-performance ratio, and is the mainstream preservative additive in the industry.
Cas No. :
532-32-1Molecular Formula :
C₇H₅O₂NaDensity :
1.44 g/cm³Melting point :
436℃Apperance :
White PowderPurity :
99.8%MINBasic information
Sodium benzoate (CAS number 532-32-1) is a white crystalline powder or fine crystals. Its relative density is approximately 1.44. It is highly soluble in water and has strong stability. It is a widely used broad-spectrum preservative in the fields of food and cosmetics.
Specification
|
Test Item |
GB1886.184-2016 |
FCC Standard |
Bp2000 |
Q/570406TTWR 001-2020 |
|
Sodium Benzoate Content (on dry basis) /% |
99.0-100.5 |
99.0-100.5 |
99.0-100.5 |
99.0-100.5 |
|
Solution Color (Platinum-Cobalt Scale) /Hazen ≤ |
20 |
- |
Pass Test |
20 |
|
Solution Clarity Test |
Pass Test |
- |
Pass Test |
Pass Test |
|
Oxidizable Substances |
Pass Test |
- |
Pass Test |
Pass Test |
|
Acidity/Alkalinity |
Pass Test |
≤0.04% |
Pass Test |
Pass Test |
|
Heavy Metals (as Pb) /mg/kg ≤ |
10 |
2 mg/kg |
10 mg/kg |
10 |
|
Sulfate (as SO₄) /% ≤ |
0.1 |
- |
- |
0.1 |
|
Chloride (as Cl) /% ≤ |
0.02 |
- |
≤300 mg/kg |
0.03 |
|
Phthalic Acid /mg/kg ≤ |
150 |
- |
- |
150 |
|
Loss on Drying /% ≤ |
1.5 |
1.5 |
2 |
1.5 |
1: Suitable for carbonated beverages, fruit juices, etc., it can inhibit yeast and mold, and extend the shelf life.
2: Used for soy sauce, pickles, etc., to inhibit harmful microorganisms and preserve flavor.
3: Adapt to high sugar and acidic environments, prevent mold growth and protect color. Can be compounded with potassium sorbate.
4: Prevent the growth of mold on cookies and bread, and adapt to high sugar and low moisture conditions.
Factor
y
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