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BENZOIC ACID AS A FOOD PRESERVATIVE
12
Transcript
OPTIMIZATION OF BENZOIC ACID IN FOOD
- Catalysts
- Increased concentration
- Pressure
- Temperature
HOW THE REACTION WORKS
Neutralization reaction between benzoic acid with sodium hydroxide
Catalysts: Manganese naphthenates or Cobalt
NaOH + C6H5COOH -> C6H5COONa + H2O
SB WA WB WATER
Concentration: The international legal limit of the concentration of benzoic acid in consumer products is 0.1% by mass
Pressure: Tightly held lids or high pressure cans
Temperature: Storing in room temperature optimizes this reaction.
Sodium benzoate is usually used to prevent growth of bacteria and fungus under ACIDIC conditions, since it is basic.
Preparation of sodium benzoate
STRUCTURE AND PROPERTIES
BENZOIC ACID AS A FOOD PRESERVATIVE
- Carboxylic acid
- Esters and salts are called benzoates
- pH of 2.8
- Weak acid
- White , flaky-like
- C6H5COOH
Implications on human health and the environment
Implications on society and industry
Environment: Ecotoxicology is a concern
“Environment Canada Domestic Substance List,”
* Ecotoxicology predicts the effects of pollution in order to prevent it
Human health
Human health : Important to prevent foodborne illnesses
Causes irritation of stomach ulcers, which leads to dizziness and light-headedness,
*Foodborne illnesses are cause by ingesting rotten food
Food industry: Increased shelf-life, therefore saving money
Society: Causes obesity, diabetes and cancer
Article:
“Benzoic Acid, a Weak Organic Acid Food Preservative, Exerts Specific Effects on Intracellular Membrane Trafficking Pathways in Saccharomyces cerevisiae” (http://aem.asm.org/content/70/8/4449)
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