How is the Preservative Effect of Sodium Benzoate?

One of the most important chemical compounds among food additives is known as sodium benzoate. Sodium benzoate is the sodium salt of benzoic acid. It has a solubility dozens of times higher than benzoic acid.

Food additives have important properties within foods. Sodium benzoate is used as a preservative in soft drinks, jams, jellies, and many applications. With the use of these food additives, the shelf life of products is extended.

In particular, cranberries contain high amounts of anthocyanins. Anthocyanins are a class of phenols, which are the most important group of water-soluble pigments found in plants. The cause of spoilage in foods is the degradation of these anthocyanins. Sodium benzoate is used to prevent this degradation process.

Effect of Temperature and pH Value on the Activity of Sodium Benzoate

The use of sodium benzoate is of great importance in foods such as soft drinks, fruit juices, and jams. Otherwise, degradation occurs in a short time. This is the most important factor for extending the shelf life of these foods and beverages.

Temperature and pH factors are important in the degradation process. As the temperature increases, the degradation process shows rapid activity. Not only sodium benzoate but also potassium sorbate has significant destructive effects on the inactivation of bacterial pathogens.

The most ideal temperature range is between 15-35 °C. The stability of potassium sorbate on anthocyanins is higher compared to sodium benzoate.

Anthocyanins exposed to high temperatures tend to degrade faster. Under storage conditions in the 2-22 °C range, substances containing sodium benzoate have more stable anthocyanin properties.

Based on the evaluations here, it shows that storage conditions at low temperatures slow down the degradation of pigments.

The pH range where food additives such as sodium benzoate show the best preservative effect is between 2.5-4.5. pH above 4.5 is not recommended.

Main aspects of the preservative effect of sodium benzoate: Sodium benzoate inhibits microbial growth in foods. Particularly effective in acidic environments, sodium benzoate keeps the growth of yeast, mold, and certain types of bacteria under control. This helps extend the shelf life of the food and provides a safer product to the consumer.

Sodium benzoate can prevent the oxidation of lipids and other nutrients. This helps preserve the color, taste, and nutritional value of the food. Especially in fatty foods, the anti-oxidation effect of sodium benzoate is important. The preservative effect of sodium benzoate reduces the risk of microbial contamination in foods and helps maintain the freshness and quality of products.