#Preservatives: Sodium Benzoate

[a-typical]

What has replaced parabens and is this replacement harmful or not as well-studied as parabens? Are they as effective at preventing microbial growth and extending the shelf life of products?

In recent years, many companies have moved away from using parabens in their products and have turned to alternative preservatives. Some common alternatives to parabens include phenoxyethanol, benzyl alcohol, potassium sorbate, sodium benzoate, and ethylhexylglycerin, among others.

Like parabens, these alternative preservatives are intended to prevent microbial growth and extend the shelf life of cosmetics and personal care products. However, like all chemicals, they have the potential to cause skin irritation or allergic reactions in some individuals, and there may be some concern about their safety over the long term.

Phenoxyethanol, for example, has been the subject of some controversy due to concerns about its potential toxicity and its potential to cause skin irritation. Similarly, benzyl alcohol has been associated with allergic reactions in some people.

At present, there is not enough research to determine the long-term safety of these alternative preservatives. However, regulatory agencies such as the US FDA and the European Union's SCCS have evaluated these ingredients and deemed them safe for use at the concentrations typically used in cosmetics and personal care products.

Ultimately, the choice of preservative is up to individual companies and consumers, who may choose to avoid certain ingredients for personal or environmental reasons. However, it is important to note that preservatives are a necessary component of many cosmetic and personal care products, as they help to prevent microbial growth and ensure product safety and efficacy.

[reachem07]

Importance of Food Preservatives: Ensuring Quality and Safety

Food preservatives, including antimicrobial agents like sodium benzoate and potassium sorbate, natural preservatives such as sorbic acid, and chemical preservatives like butylated hydroxytoluene (BHT), are essential additives added to food to inhibit the growth of bacteria and fungi, thereby enhancing food safety and extending shelf life. These food preservatives prevent the growth of microorganisms, reducing the risk of food poisoning and ensuring the safety of food products. By maintaining physical and chemical stability, preservatives also contribute to reducing food waste and enabling the widespread availability of preserved foods throughout the year. By maintaining the quality and freshness of food items these preservatives can directly reduce food waste. This reduction occurs because preservatives help to uphold the physical and chemical stability of food, thereby minimizing spoilage and ensuring that consumers can access preserved foods consistently throughout the year.By effectively inhibiting bacterial growth and preventing foods from spoiling prematurely, these preservatives ensure that the food supply remains safe, reliable, and accessible, contributing to a more sustainable food system overall.

To read more please visit: 

Reachemical chemicals

reachemchemicals@gmail.com

16479857177

600 Matheson Blvd W Unit 5, Mississauga, Ontario ,ON L5R 4C1.

[kohisama03]

sodium benzoate, how it does work badly...

[alenaalenaalena]

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[finarchemical]

Sodium Benzoate: A Popular and Effective Food Additive

Sodium benzoate is a widely used food additive in the food industry due to its preservative and antimicrobial properties. This white crystalline powder is soluble in water and is commonly used to preserve acidic foods such as jams, juices, and soft drinks. In this article, we will explore the uses of sodium benzoate in the food additive industry and its potential health effects.

Uses in the Food Additive Industry

Sodium benzoate is used as a food preservative to prevent the growth of bacteria, yeasts, and fungi in acidic foods. It works by preventing the growth of microorganisms by interfering with their metabolic pathways. Sodium benzoate is particularly effective in acidic foods because it exists in its ionized form (benzoate ion) in acidic environments. 

The benzoate ion can penetrate the cell walls of microorganisms and disrupt their internal pH balance, leading to their death. One of the primary uses of sodium benzoate in the food additive industry is in the preservation of fruit juices and soft drinks. These acidic beverages are prone to microbial spoilage and can quickly develop off-flavours and odours. 

Sodium benzoate is added to these beverages to inhibit the growth of microorganisms and extend their shelf life. It is also commonly used in the preservation of jams, jellies, and other fruit products. These products have a high sugar content, which can act as a preservative on its own. However, the addition of sodium benzoate can enhance their shelf life and avoid the growth of bacteria and fungi.

In addition, sodium benzoate food preservative is also used as a flavour enhancer in certain foods. It can improve the taste of certain acidic foods, such as pickles and salad dressings, by reducing their sourness and bitterness. Sodium benzoate can also be used to mask unpleasant flavours in certain foods.

Why Finar Chemicals For Food Additives? 

Finar Chemicals is a leading food additives manufacturer in India. With over three decades of industry experience, the company has emerged as a reliable source of high-quality additives for the food industry. 

One of the reasons why Finar Chemicals is perfect for food additive manufacturing is its commitment to quality. The company has a state-of-the-art manufacturing facility that is equipped with modern technology and equipment. Additionally, they have a team of experienced professionals who ensure that all their products meet the highest standards of quality and safety.

Another reason why Finar Chemicals is perfect for food additive manufacturing is its focus on innovation. The company invests hugely in research and development to emerge with new and better ways of enhancing food products. They work in close proximity with their customers to understand their needs and develop customized solutions to meet those needs. This focus on innovation has helped them to stay ahead of the competition and remain significant in the ever-changing food industry.

If you want to lay your hands on a reliable supplier of high-quality food additives, look no further than Finar Chemicals!

[helen0086]

Study on the storage stability of phycocyanin from Spirulina obtusususiae

Abstract: The effects of temperature, sunlight and different additives on the stability of aqueous solutions of phycocyanin were studied. It was concluded that phycocyanin should be stored at 40 ℃ and protected from light, and should be stored under neutral conditions; glucose, sodium chloride and sorbitol could effectively improve the stability of phycocyanin, and the pigment preservation rate of phycocyanin increased from 50.90% to 78.10%, 67.02% and 69.08% after 72 h at room temperature, respectively; the stabilizers of phycocyanin were compounded with glucose, sodium chloride and sorbitol in the mass ratio of 1 : 1 : 0.3 and left at 4 ℃ for 14 days. After adding glucose, sodium chloride and sorbitol as stabilizers in the mass ratio of 1:1:0.3, the pigment retention rate of the alginate was increased by 54.4% compared with that of the unadded alginate after being placed at 4 ℃ for 14 d. The pigment retention rate of the alginate added with the additive was increased by 16.1% compared with that of the unadded one after being placed at 25 ℃.

Spirulina (English name spirulina), also known as "spirulina", belongs to the family of Cyanobacteria, Chlamydomonas; at present, there are three types of large-scale cultivation at home and abroad, namely, Spirulina major, Spirulina obtususus and Spirulina indica. Spirulina obtususus is a blue-green seaweed (cyanobacteria) belonging to the Candida family.

It is a non-branched, multicellular spiral mycelium with a length of about 200 μm~300 μm and a width of about 5 μm~10 μm [1]. The amino acid composition of the proteins contained in Spirulina obtusususiformis is very uniform and reasonable, which suggests that it can be used as a potential health food for human beings [2].

Phycocyanin is one of the photosynthesizing proteins in the phycobilins, which are chromophore polypeptides consisting of α and β subunits with a molecular weight of about 20,000 daltons [3]. The phycobilisome in the cyanobacterium Spirulina obtususus is composed of an alpha and beta subunit in the center and a phycocyanin in the periphery. Phycocyanin is the most important bile protein in Spirulina, accounting for about 20 % of the dry weight [4-6]. It has a blue color in aqueous solution and fluoresces in purple. The UV-Vis spectra of phycocyanin in Spirulina obtusususiformis show characteristic absorption peaks at 278, 360 and 620 nm [7]. It has also been shown that the maximum absorption peak of L. obtususus is at 620 nm and its fluorescence emission peak at room temperature is at 645 nm [8].

Natural pigments are very rich in variety and are classified according to a variety of bases. According to solubility can be divided into fat-soluble pigments, water-soluble pigments; according to the source can be divided into animal pigments, microbial pigments and phytochromes; in order to classify the different chemical structures for anthocyanins, carotenoids and other five categories [9-10].

Alginin is a natural blue pigment with high application value. It has been shown to be anticancer[11-12] and can be used as a health food for patients with enteritis[13] . It is highly water-soluble and can be easily extracted from Spirulina. In the process of extraction and purification, the control of pH value and ionic strength is very crucial for the stability of algal blue protein. The discoloration and denaturation of phycocyanin is determined by the grade of protein polymers, and its polymer form is mainly affected by light intensity, light time, temperature, pH value, irradiation and protein concentration [14-17].

It has been studied that the higher concentration of sodium chloride can protect the stability of alginate, and the appropriate amount of sodium benzoate can protect the color and preservation of alginate to a certain extent [18-19], but the stability of alginate is still low. Therefore, on the basis of previous studies, this experiment was carried out to investigate the effects of different food-grade additives as well as glucose, sodium chloride and sorbitol additives on the stability of alginate.

1 Materials and Methods

1.1 Materials and Main Instruments

Spirulina obtususifolia powder: Inner Mongolia Wuxingzhao Ecological Industry Development Co.

FD-10 Freeze Dryer: Beijing DTY Technology Development Co., Ltd; 756PC UV Spectrophotometer: Tianjin Prius Instrument Co., Ltd; DK-98-II Electric Thermostatic Water Bath: Tianjin Taiste Instruments Co.

1.2 Extraction and purification of algal blue protein

1.2.1 Extraction of algal blue proteins[19]

Appropriate amount of spirulina powder was dissolved in distilled water according to the material-liquid ratio of 1:40 (mass ratio), and then stirred with a stirring rotor at a speed of 1,000 r/min for 1.5 h. It was frozen at -18 ℃, and then thawed rapidly in a 37 ℃ water bath for 24 h. After repeating this procedure for four times, it was centrifuged at a high speed for 10 min at 10,000 r/min, and the absorbance at 620 and 280 nm was measured after taking the supernatant and diluting it with appropriate multiplicity.

1.2.2 Purification of algal blue proteins[17]

Take the crude extract of algal blue protein with the concentration of 5 mg/mL, slowly add ammonium sulfate solid to the saturation degree of 40%, and at the same time, carry out magnetic stirring until complete dissolution, stand at 4 ℃ for 2 h, then centrifuged at 10 000 r/min for 15 min, collect the precipitate, dissolve it in an appropriate amount of distilled water, and then freeze-dried after dialysis and set aside.

1.3 Research on storage stability of algal blue protein

1.3.1 Effect of temperature on the stability of phycocyanin[19]

30 mg of alginate was dissolved in 30 mL of citrate phosphate buffer at pH 5.0, 6.0 and 7.0, and incubated in 6 temperature gradients (20, 30, 40, 50, 60 and 70 ℃) for 30 min. The absorbance was measured at 620 nm after appropriate dilution, and the pigment retention rate was calculated. The pigment retention rate was calculated according to equation (1):

Pigment retention rate/% = ×100 Equation (1)

1.3.2 Effect of daylight illumination on the stability of phycocyanin [19]

Two groups of 1 mg/mL aqueous phycocyanin solution were taken, one group was irradiated under a single light source (sunlight) and the other group was stored away from light, and then diluted appropriately after 12, 24, 36, 48, 60, and 72 hours, respectively, and the absorbance value was measured at 620 nm to compare the changes in the retention rate of phycocyanin pigments.

1.3.3 Effect of pH on the stability of algal blue protein

Take 0.1 g of alginate powder and dissolve it in 100 mL of citrate phosphate buffer with pH value of 5.0, 5.5, 6.0, 6.5 and 7.0 respectively, there are 5 groups in total, and take samples at 30 min intervals to dilute appropriately, and measure the absorbance value at the wavelength of 620 nm, and then compare the changes of the preservation rate of the alginate pigment.

1.3.4 Effect of food additives on the stability of algal cyanoproteins [20-21]

Take 100 mL of algal blue protein solution with a concentration of 1 mg/mL, and add the following additives in order according to the maximum additive amount of food additives stipulated in GB 2760-2011 Standard for the Use of Food Additives: glucose (5 g), sucrose (5 g), sodium chloride (5 g), sorbitol (0.003 g), sodium benzoate (0.000 2 g), ascorbic acid (0.002 g), and sodium benzoate (0.000 2 g), and the following additives are added to the solution. 0.002 g). After 24, 48 and 72 hours of exposure to sunlight at room temperature and appropriate dilution, the absorbance value at 620 nm was measured to compare the changes in the retention rate of phycocyanin pigments. The effects of different concentrations of glucose and sodium chloride on the stability of algal blue protein were measured according to the above method. Select appropriate concentrations of glucose, sodium chloride and sorbitol and add them into the aqueous solution of phaeocyanin, and carry out the test according to the above method to observe the change of pigment retention rate.

2 Results and analysis

2.1 Effect of temperature on the stability of phycocyanin

The effect of temperature on the stability of phycocyanin is shown in Fig. 1.

As can be seen from Fig. 1, the pigment retention rate of algal blue protein decreased with the increase of temperature when it was placed at different temperatures for 30 min. When the temperature was 20 ℃

The pigment retention rate of alginate stored at 40 ℃ was almost unchanged; the pigment retention rate of alginate stored at 50 ℃ and 60 ℃ decreased by 11.68% and 20.71%, respectively, compared with that of the initial one after 30 min, and the pigment retention rate of alginate stored at 70 ℃ showed the greatest decrease, which was 58.58% lower than that of the initial one.

High temperature will destroy the structure of algal blue protein and cause its denaturation, resulting in a decrease in the pigment retention rate of algal blue protein. It can be seen from the results that phycocyanin has the highest and most stable pigment retention rate between 20 ℃ and 40 ℃. Therefore, high temperature storage should be avoided below 40 ℃.

2.2 The effect of light on the stability of phycocyanin

The effect of sunlight illumination on the stability of phycocyanin is shown in Fig. 2.

As can be seen from Fig. 2, under the irradiation of room temperature and single sunlight source, the pigment retention rate of the algal blue protein solution decreased greatly from 48 h. At the same time, the color fading was obvious, and the color gradually changed from sapphire blue to light blue from 48 h, and became almost colorless and transparent at 60 h. The pigment retention rate decreased by 59.31% compared with that at 0 h, and the rate of the pigment retention rate was only 29.26% of the initial one at 72 h. The color retention rate of the solution decreased from 0 h to 60 h, and the color retention rate of the solution was only 29.26% of the original one at 72 h. After 72 h, the pigment retention rate was only 29.26%. The pigment retention rate of phycocyanin stored at room temperature under the condition of light protection was higher than that of sunlight, but the effect was not great, and the pigment retention rate of phycocyanin at 72 h was 13.51% higher than that of sunlight. It can be concluded that the sensitivity of phycocyanin to heat is greater than that to light, but light also has a certain effect on the pigment stability of phycocyanin. Therefore, phycocyanin should be stored under light-proof conditions.

2.3 Effect of pH value on the stability of algal blue protein

The effect of pH on the stability of phycocyanin is shown in Fig. 3.

Figure 3 shows that the pigment retention rate of phycocyanin solution at pH 5.0, 5.5, 6.0, 6.5 was small, and the pigment retention rate was kept in the range of 95.49%~102.19%; and it can be seen that the phycocyanin was the most stable and the highest pigment retention rate was found at pH 6.0. At pH 7.0, the pigment retention rate decreased greatly, from 100 % to 87.46 % gradually. This may be due to the fact that the alkaline condition damaged the structure of phycocyanin, so it should be preserved in neutral condition instead of alkaline condition.

2.4 Effect of additives on the stability of algal blue proteins

The effect of food additives on the stability of algal blue proteins is shown in Fig. 4.

Additive type

Fig. 4 Effect of food additives on the stability of algal blue proteins

Fig.4 The influence of food additives on stability of phycocyanin

Figure 4 shows that the retention rate of phycocyanin pigments in phycocyanin solutions with different additives increased and then decreased during 72 h of storage at room temperature under sunlight. This may be due to the incomplete dissolution of phycocyanin at the beginning. The highest pigment retention was observed in the alginate with glucose, sorbitol and ascorbic acid, which decreased from the initial 100 % to 78.10 %, 69.08 % and 67.24 %, respectively, which was significantly higher than that of the blank group (50.90 %). This may be attributed to the fact that the additives can protect the color of the algal blue protein and increase its pigment retention rate. However, the solution of phycocyanin with ascorbic acid produced a large amount of precipitation. Therefore, glucose, sodium chloride and sorbitol were selected for further study.

2.5 Effect of glucose concentration on the stability of algal blue proteins

The effect of glucose concentration on the stability of phycocyanin is shown in Fig. 5.

As shown in Fig. 5, the color retention rate of glucose-added phaeocyanin increased after 24 h, and then decreased with time. This may be due to the color protection effect of glucose on phycocyanin. The pigment retention rate of the alginate without glucose did not change much after 24 h at room temperature. When the concentration of glucose was 10 mg/mL, the absorbance value of phycocyanin increased greatly after 24 h, and the pigment retention rate of phycocyanin increased by 16.15%, which was 12.62% higher than that of phycocyanin without added glucose; the pigment retention rate of phycocyanin with added glucose at 10 mg/mL reached 78.09%, which was 27.19% higher than that of phycocyanin without glucose. After 72 h, the color retention rate of the solution with 10 mg/mL glucose reached 78.09%, which was 27.19% higher than that of the solution without glucose, and then the retention rate of alginate color tended to slow down as the concentration of glucose solution increased. Therefore, for the purpose of cost saving, 10 mg/mL of glucose was chosen for the next study.

2.6 Effect of sodium chloride concentration on the stability of algal blue proteins

The effect of NaCl concentration on the stability of algal blue protein is shown in Fig. 6.

Fig. 6 Effect of sodium chloride concentration on the stability of algal blue protein

As can be seen from Fig. 6, the pigment retention rate of the alginate without NaCl remained almost unchanged after 24 h, while the absorbance values of the alginate with NaCl increased, which was attributed to the protective effect of NaCl on the color of the alginate to inhibit the denaturation of the alginate. The color retention rate of the solution with 10 mg/mL NaCl was significantly higher than that of the blank group after 72 h, reaching 75.90%, and then leveled off. Therefore, in order to save the cost of the experiment, 10 mg/mL NaCl was chosen for the next study.

2.7 Effects of sorbitol, sodium chloride and glucose on the stability of phycocyanin

The effects of sorbitol, NaCl and glucose on the stability of phycocyanin are shown in Figure 7.

Figure 7 shows the complex color protection effect of the three additives on phycocyanin. The pigment retention rate of the alginate solutions increased to different degrees after 24 h at room temperature under sunlight, which was attributed to the color protection effect of the additives. In the blank group, the pigment content of the alginate solution remained almost unchanged after 24 h, and then decreased rapidly; the absorbance value of the alginate solution with the addition of sorbitol, dextrose and sodium chloride increased the most obviously, which was 41.29% higher than that at 0 h, and 38.38% higher than that of the alginate solution without the addition of the additives; and the color preservation was 23.01% higher than that of the blank group at 72 h. The effect of color preservation was very obvious. After 72 h, the color preservation rate was higher than that of the blank control group by 23.01%, and the color preservation effect was obvious. The stability of sorbitol-added phycocyanin was second, and its pigment preservation rate was 19.09% higher than that of the blank control group after 72 h at room temperature under sunlight. This is due to the compound effect of sorbitol, glucose and sodium chloride on alginate to play a good role in color protection and preservation, which is better than several other combinations of additives. Therefore, sorbitol, dextrose and sodium chloride can be added as compound stabilizers in alginate at a mass ratio of 1 : 1 : 0.3.

2.8 Effect of three additives on the stability of algal blue proteins

The initial pictures of phycocyanin (without additive) and phycocyanin (with additive) at (4±5)°C and (25±5)°C are shown in Fig. 8, and the pictures of phycocyanin (without additive) and phycocyanin (with additive) at (4±5)°C and (25±5)°C after 14 d are shown in Fig. 9, and the effects of three additives on the stability of phycocyanin are shown in Fig. 10.

Figures 8, 9 and 10 show the changes in pigment content of phycocyanin after the addition of glucose, sodium chloride and sorbitol as stabilizers for 14 d. The pigment retention rate of phycocyanin solutions decreased with the increase of storage days and varied under different conditions. The pigment retention of phycocyanin solutions decreased with the increase of storage days, and the pigment retention varied under different storage conditions. The most suitable storage condition for phycocyanin solution was 4 ℃ with preservative, and its pigment retention rate only decreased by 30.21% after 14 d of storage, which was 54.5% higher than that of phycocyanin stored at 4 ℃ without additive. However, the pigment retention rate of the unadditive alginate solution was almost zero after 14 d of storage at 25 ℃, with almost total loss of phycocyanin, and the pigment retention rate of the additive solution was 16.1% higher than that of the unadditive one. The pigment retention rate of the additive solution was significantly higher than that of the unadditive one at 25 ℃ and 4 ℃, which was attributed to the excellent color protection and anticorrosive effect of the three additives on the phycocyanin. This is due to the fact that the combination of the three additives has a good effect on the color protection and preservation of phycocyanin. Therefore, alginate is suitable for storage at low temperature with additives.

3 Conclusion

Differences in temperature, sunlight and pH all affect the storage stability of phycocyanin, with temperature having the most pronounced effect on the stability of phycocyanin and sunlight having a lesser effect on the stability of phycocyanin.

Appropriate concentrations of sorbitol, dextrose and sodium chloride can obviously protect the color of alginate and preserve it, and do not affect its properties. In this experiment, the three additives were added into the aqueous solution of phycocyanin, and it was found that they had obvious improvement effects on the storage stability of phycocyanin pigments. The compound additives added to phycocyanin can be widely used in food, cosmetics and other fields, and has high application value.

References:

[1] Hedenskog G, Hofsten A V. The Ultrastructure of Spirulina platensis -A New Source of Microbial Protein[J].Physiologia Plantarum, 1970, 23(1):209- 216

[2] Belay A, Ota Y, Miyakawa K, et al. Current knowledge on potential health benefits of Spirulina[J]. Journal of Applied Phycology, 1993, 5(2):235-241

[3] Serena Benedetti, Sara Rinalducci, Francesca Benvenuti, et al. Pu - rification and characterization of phycocyanin from the blue-green alga Aphanizomenon flos-aquae [J]. Journal of Chromatography B, 2006, 833(1):12-8

[4] Jaouen P, Lépine B, Rossignol N, et al. Clarification and concentra- tion with membrane technology of a phycocyanin solution extracted from Spirulina platensis[J]. Biochemical Society Transactions, 1999, 13(12):877-881

[5] Cohen Z. Spirulina platensis (Arthrospira), Physiology, Cell-Biology and Biotechnology [J]. Quarterly Review of Biology, 1997 (3):353 - 354

[6] Jespersen L, Stromdahl L D, Olsen K, et al. Heat and light stability of three natural blue colorants for use in confectionery and bever- ages[J]. European Food Research & Technology, 2005, 220 (3/4): 261-266

[7] Yin Gang, Li Chen. Separation and purification of algal bile proteins and polysaccharides from Spirulina and product characterization [J]. Fine Chemical Industry, 1999, 16(2):10-13

[8] PENG Weimin, SHANG Shutian, FU Youlan, et al. Studies on the nature of bile protein in Spirulina obtususus[J]. Journal of China Agricultural University, 1999, 4(C00):35-38

[9] Hui Qiusha. Research overview of natural pigments[J]. Northern Pharmacology, 2011, 8(5):3-4

[10] GUO Fenghua,WANG Hui . Research on the extraction and application of natural pigments[J]. Shandong Food Fermentation , 2007, 36(4):36-38

[11] Ch R,González R,Ledón N,et al. C-phycocyanin: a biliprotein with antioxidant, anti-inflammatory and neuroprotective effects[J]. Cur- rent Protein & Peptide Science, 2003, 4(3):207-216

[12] Eriksen N T. Production of phycocyanin--a pigment with applica - tions in biology, biotechnology, foods and medicine[J]. Applied Mi- crobiology & Biotechnology, 2008, 80(1):1-14

[13] Fretland D J, Djuric S W, Gaginella T S. Eicosanoids and inflamma DOI: 10.3969/j.issn.1005-6521.2017.12.008

#phycocyanin #Spirulinaobtusususiae #phycocyaninpowder

[hazard-and-friends]

i get a lot of my treats from grocery outlet because, you know, i go through a lot of treats and so the bulk of my low/med value ones may as well be cheap. and this last time they had Dog Whisperer TM branded treats at $3 for 12 oz which is a killer fucking deal so i got 2 bags.

anyway.

so one, they have the most deranged fucking instructions on send to place i have ever seen, which i'll upload in a reblog but TWO

the ingredients on these things.

i would be better off feeding my dog pieces of bread.

Wheat Flour, Soybean Meal, Ground Corn, Sugar, Glycerin, Propylene Glycol, Beef, Natural and Artificial Chicken Flavor, Soybean Oil, Wheat Gluten, Salt, Sodium Benzoate (Preservative), Phosphoric Acid, Potassium Sorbate (Preservative) and Propionic Acid (Preservative).

and listen. i'm not a grain free person. i have no problems with grain in treats, or even treats which are as much grain as anything else. but the first FOUR INGREDIENTS are non-meat, and that's assuming that the glycerin is bovine or porcine (reasonable assumption, these are dog treats).

hazard will eat them but he had to think about it first, which he never does.

[wayti-blog]

Common food preservative has unexpected effects on the gut microbiome

"Food manufacturers often add preservatives to food products to keep them fresh. The purpose of these preservatives is to kill microbes that could break down and otherwise spoil the food. Common additives like sugar, salt, vinegar and alcohol have been used as preservatives for centuries, but modern-day food labels now reveal more unfamiliar ingredients such as sodium benzoate, calcium propionate, and potassium sorbate.

Bacteria produce chemicals called bacteriocins to kill microbial competitors. These chemicals can serve as natural preservatives by killing potentially dangerous pathogens in food. Lanthipeptides, a class of bacteriocins with especially potent antimicrobial properties, are widely used by the food industry and have become known as "lantibiotics" (a scientific portmanteau of lanthipeptide and antibiotics).

Despite their widespread use, however, little is known about how these lantibiotics affect the gut microbiomes of people who consume them in food. Microbes in the gut live in a delicate balance, and commensal bacteria provide important benefits to the body by breaking down nutrients, producing metabolites, and—importantly—protecting against pathogens. If too many commensals are indiscriminately killed off by antimicrobial food preservatives, opportunistic pathogenic bacteria might take their place and wreak havoc—a result no better than eating contaminated food in the first place.

A new study published in ACS Chemical Biology by scientists from the University of Chicago found that one of the most common classes of lantibiotics has potent effects both against pathogens and against the commensal gut bacteria that keep us healthy."

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[voiddemon]

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Epic Swell A refreshing twisted apple blend with an epic energy hit. INGREDIENTS Carbonated Water, Sucrose, Acidity Regulators (Citric Acid, Sodium Citrate), Taurine, Flavour, Preservatives (Potassium Sorbate, Sodium Benzoate), Caffeine, Vitamins [Niacin (B3) Pantothenic Acid (B5), Vitamin B6, Vitamini312], Stabilisers (Gum Arabic, Glycerol Ester Of Wood Rosin), Inositol, Colour (Brilliant Blue FCF). Flavour Profile: Fresh Apples

Frosty Berry A fruity blend of mixed berries with a refreshing energy hit. INGREDIENTS Carbonated Water, Sucrose, Acidity Regulators (Citric Acid, Sodium Citrate), Taurine, Preservative, (Potassium Sorbate), Caffeine, Berry Flavour, Vitamins [Niacin (B3), Pantothenic Acid (B5), Vitamin B6, Vitamin B12], Guarana Extract, Colours (Carmoisine, Brilliant Blue). Flavour Profile: Berry Blend of Strawberries, Raspberries, and Grapes

Kiwi Sublime A sublime blend of kiwi fruit and zesty lime with a refreshing energy hit. INGREDIENTS CARBONATED WATER, SUCROSE, ACIDITY REGULATORS (CITRIC ACID, SODIUM CITRATE), TAURINE, FLAVOUR, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE), CAFFEINE, VITAMINS [NIACIN (B3), PANTOTHENIC ACID (B5), VITAMIN B6, VITAMIN B12], STABILISERS (GUM ARABIC, GLYCEROL ESTER OF WOOD ROSIN), SWEETENER (SUCRALOSE), INOSITOL, COLOURS (TARTRAZINE, BRILLIANT BLUE FCF). Flavour Profile: Kiwi & Lime

Lava Guava The sweet taste of smooth, fruity Guava with the refreshing energy hit you know and love! INGREDIENTS: FORMULATED CAFFEINATED BEVERAGE CONTAINS: CARBONATED WATER, SUCROSE, ACIDITY REGULATORS (CITRIC ACID, SODIUM CITRATE), TAURINE, FLAVOUR, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE), CAFFEINE, VITAMINS [NIACIN (B3), PANTOTHENIC ACID (B5), VITAMIN B6, VITAMIN B12], INOSITOL, COLOURS (ALLURA RED AC, SUNSET YELLOW FCF). Flavour Profile: Smooth, Fruity Guava

Zero Sugar The same great taste and refreshing energy hit as Original, minus the sugar. INGREDIENTS Carbonated Water, Acidity Regulators (Citric Acid, Sodium Citrate), Taurine, Colour (Caramel Colour), Flavour, Caffeine, Guarana Extract, Sweeteners (Acesulfame Potassium, Sucralose), Preservative (Potassium Sorbate), Vitamins (Niacin (B3), Pantothenic Acid (B5), Vitamin B6). Flavour Profile: Crisp and Cool - the Original Red flavour

Zero Sugar Razzle Berry Mother Zero Sugar Razzle Berry is the flavour we’ve been waiting for, without the sugar! A refreshing blend of blackberries and raspberries, coupled with the classic Mother energy kick. INGREDIENTS: CARBONATED WATER, ACIDITY REGULATORS (CITRIC ACID, SODIUM CITRATE, POTASSIUM PHOSPHATE), TAURINE, FLAVOUR, PRESERVATIVES (POTASSIUM SORBATE, SODIUM BENZOATE), CAFFEINE, SWEETENERS (SUCRALOSE, ACESULPHAME POTASSIUM), COLOUR (VEGETABLE JUICE), VITAMINS [NIACIN (B3), PANTOTHENIC ACID (B5), VITAMIN B6, VITAMIN B12], INOSITOL. Flavour Profile: Refreshing blend of blackberries and raspberries Available exclusively at Convenience & Petrol stores.

[0x5742]

she sodium on my benzoate until i preserve

[beeseverywhen]

Spent some time today reading about the history of ketchup. Started on a recipe site (with so many popups you wouldn't believe, so I won't link (also I lost the link))

A Brief History of Ketchup

The original ketchup wasn’t made with tomatoes at all. Ketchup likely evolved from a Malaysian condiment similar to Indonesian kecap manis, a sweet, thick soy sauce that English colonists first tasted in the eighteenth century. Back home, the British developed their own takes on the sauce. Without soybeans, they used mushrooms, shallots, and anchovies to develop a variety of thick, brown condiments, including mushroom ketchup and Worcestershire sauce.

The British brought their mushroom ketchup to the Americas in the late eighteenth century, and by the early nineteenth century, Americans had developed tomato ketchup from the New World fruit. Farmers sold tomato ketchup as a value-added product, and in 1837 Jonas Yerkes became the first person to distribute bottled ketchup nationally. In the 1870s, Henry J. Heinz upped the sugar and vinegar levels of his namesake ketchup so that it could be mass-produced without the common preservative sodium benzoate, forever changing the sauce’s flavor profile.

[barcodebar2d]

Mountain Dew - Carbonated soft drinks

Mountain Dew, stylized as Mtn Dew, is a brand of carbonated soft drinks manufactured and owned by PepsiCo.

Mountain Dew Ingredients

Carbonated Water, High Fructose Corn Syrup, Concentrated Orange Juice, Citric Acid, Natural Flavor, Sodium Benzoate (Preserves Freshness), Caffeine, Sodium Citrate, Erythorbic Acid (Preserves Freshness), Gum Arabic, Calcium Disodium EDTA (to Protect Flavor), Brominated Vegetable Oil, Yellow 5.

Varieties of Mountain Dew

There are many different varieties of the popular soft drink Mountain Dew 8902080364084. So you may select a different flavor based on your mood. The original flavor is a citrus soda, while Live Wire (grape-flavored) and Code Red (cherry-flavored) are the other two most well-liked flavors. Other flavors offered by the company include Sugar-Free, Kickstart Orange Citrus Twist, Vault Zero Carb Lemon Lime, and Diet Wild Cherry Splash. These beverages have fewer calories than typical sodas like Coca-Cola or Pepsi, making them healthier as well.

See more: https://barcodelive.org/barcode/mountain-dew-8902080364084

[kohisama03]

sodium benzoate, how it does work badly...

[alenaalenaalena]

Порційний напій "L-карнітин" Nutriplus , 50 мл (15 шт) - Farmasi | Farmasi Ukraine

https://www.farmasi.ua/ua000007/product/detail/l-nutriplus-50-15?pid=1000876 L-carnitine– Зменшує жирові відкладення;– Подовжує інтенсивні та тривалі тренування;;– Збільшує стресостійкість та активність;Що таке L-carnitine?L-carnitine – це складна вітаміноподібна амінокислота, яка бере активну участь у процесі розщеплення, «спалювання» жирів. Енергія, що вивільнилась в результаті реакцій, може…

[finarchemical]

Food Additives & Food Preservatives: Understanding Them

What are food additives? 

There are some substances that are added to food products during the manufacturing process to improve their appearance, texture, flavour, and shelf-life. Such substances are known as 'food additives'. They can also be used to enhance nutritional value, prevent spoilage, or make food more convenient to prepare or serve.

There are many different types of food additives, including preservatives, colourants, flavour enhancers, emulsifiers, stabilizers, thickeners, and sweeteners. Some additives are naturally occurring, while others are synthetic.

What are food preservatives? 

Food preservatives are a type of food additive that is added to food products to extend their shelf-life and prevent spoilage caused by microorganisms such as bacteria, yeast, and mould. They can also help to maintain the colour, texture, and flavour of food products.

There are many different types of food preservatives, including natural preservatives such as salt, vinegar, and sugar and synthetic preservatives such as sodium benzoate, potassium sorbate, and calcium propionate.

What are the benefits of food preservatives? 

Extended shelf-life: Preservatives help to prevent spoilage and increase the shelf-life of food products, allowing them to ensure safe consumption for longer periods of time.

Reduced food waste: By extending the shelf-life of food products, preservatives can help to reduce food waste by preventing spoilage and allowing products to be sold and consumed before they expire.

Improved food safety: Preservatives can help to prevent the multiplication of harmful microorganisms that can cause foodborne illness.

Maintained product quality: Preservatives can help to maintain the colour, texture, and flavour of food products, ensuring that they remain appealing to consumers.

Enhanced convenience: Preservatives can be used to create convenient food products that are easy to prepare and store.

What is Sodium Benzoate? 

Sodium benzoate is a type of food preservative that is commonly used in processed foods, soft drinks, and other beverages. It actually happens to be the sodium salt of benzoic acid and is often used in combination with other preservatives such as potassium sorbate.

It works by inhibiting the growth of microorganisms such as bacteria, yeast, and mould, which can cause food spoilage. It is specifically effective in acidic environments such as soft drinks and fruit juices, where it can help to prevent the growth of yeast and bacteria that can cause fermentation.

How is sodium benzoate food preservative produced? 

Sodium benzoate is produced by the reaction of benzoic acid with sodium hydroxide. The process typically involves the following steps:

Benzoic acid is dissolved in hot water to form a benzoate solution.

Sodium hydroxide is added to the benzoate solution, and the mixture is stirred until the benzoic acid is completely dissolved.

The solution is then cooled and filtered to remove any impurities.

The resulting sodium benzoate solution is concentrated and purified through a series of filtration and drying steps.

The final product is a white crystalline powder that can get dissolved in water and contains a slightly bitter taste.

Sodium benzoate can also be produced synthetically from toluene, a petroleum-derived compound, through a series of chemical reactions. However, this method is less common than the reaction of benzoic acid with sodium hydroxide.

If you’re looking for the best food additives manufacturers in India, Finar is the best! Not only is the company focused on providing first-class products, but it also ensures top-notch customer service after the purchase! 

[24researchnews]

Benzoic Acid Market Set for Growth with Rising Demand in Food Preservation and Packaging

The global Benzoic Acid Market research report, published by Value Market Research, is designed to offer various market framework such as market size, portion, trends, growth path, value and factors that impact the current market dynamics over the forecast period 2024-2032. Most importantly, this report also provides the latest significant strategies adopted by major players along with their market share.

The report also covers detailed competitive landscape including company profiles of key players operating in the global market. The key players in the benzoic acid market includes Emerald Kalama, Fushimi, Huayin Jin Qian Cheng, Hubei Phoenix, Nantong Haiers, San Fu, and Wuhan Youji Industries. An in-depth view of the competitive outlook includes future capacities, key mergers & acquisitions, financial overview, partnerships, collaborations, new product launches, new product developments and other developments with information in terms of H.Q.

Get more information on "Global Benzoic Acid Market Research Report" by requesting FREE Sample Copy at https://www.valuemarketresearch.com/contact/benzoic-acid-market/download-sample

Market Dynamics                                                                                                                                                                            

Benzoic acid and its salts are essential preservatives in the food and beverage industry. Growing demand for food preservation to enhance the shelf life of the packaged food is likely to fuel the market growth. The market is expected to witness significant growth during the forecast period owing to its widespread applications in the production of sodium and potassium benzoate, Benzoyl Chloride and other derivatives. On the other hand, fluctuating prices of raw material may hamper the market growth.

This detailed market study is centered on the data obtained from multiple sources and is analyzed using numerous tools including porter’s five forces analysis, market attractiveness analysis and value chain analysis. These tools are employed to gain insights of the potential value of the market facilitating the business strategists with the latest growth opportunities. Additionally, these tools also provide a detailed analysis of each application/product segment in the global market of benzoic acid.

Browse Global Benzoic Acid Market Research Report with detailed TOC at https://www.valuemarketresearch.com/report/benzoic-acid-market

Market Segmentation

The broad benzoic acid market has been sub-grouped into application. The report studies these subsets with respect to the geographical segmentation. The strategists can gain a detailed insight and devise appropriate strategies to target specific market. This detail will lead to a focused approach leading to identification of better opportunities.

By Application

Adhesives & Sealant

Polymer (Polyurethane, Plastics, Vinyl, Rubber)

Benzoates

Benzoate Plasticizers

Benzoyl Chloride

Animal Feed Additive

Others

By End-Use Industry

Food & Beverages

Oil & Gas Industry

Paints & Coatings Industry

Automotive Industry

Pharmaceutical Industry

Others

Regional Analysis

Furthermore, the report comprises of the geographical segmentation which mainly focuses on current and forecast demand for benzoic acid in North America, Europe, Asia Pacific, Latin America, and Middle East & Africa. The report further focuses on demand for individual application segments in all the regions.

Purchase Complete Global Benzoic Acid Market Research Report at https://www.valuemarketresearch.com/contact/benzoic-acid-market/buy-now

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