Sodium Benzoate and Potassium Sorbate are common preservatives used in the food industry, and their differences are mainly reflected in the following aspects:

Basic information

Chemical structure: potassium sorbate is an unsaturated fatty acid salt with the chemical formula C6H7KO2C6H7KO2; sodium benzoate is the sodium salt of benzoic acid with the chemical formula C7H5NAO2C7H5 NaO2 .

Solubility and stability: Potassium sorbate is more soluble in water, while sodium benzoate is more stable under acidic conditions .

Mechanism of action

Potassium sorbate prevents food spoilage by inhibiting the enzyme system of microorganisms.

Sodium benzoate inhibits the growth of microorganisms by lowering the pH of the food .

Usage

Scope of use:

Potassium sorbate is commonly used in acidic foods such as bread, pastries, jams, fruit juices, dairy products, meat products and so on.

Sodium benzoate is widely used in carbonated beverages, fruit juices, soy sauce, pickled foods, cosmetics, etc .

Amount of use: The amount of potassium sorbate used is generally 0.1% - 0.2%, while that of sodium benzoate is 0.05% - 0.1%. The difference in dosage is mainly due to their preservative effect and the different pH of the foodstuffs.

Safety

Toxicity:

Potassium sorbate is considered to be a relatively safe preservative, which can be metabolised and absorbed by the human body and rapidly decomposed into carbon dioxide and water, with no residue in the body, and no obvious harm to the human body in the long term intake.

Sodium benzoate may cause some toxicity to the liver and kidney at high doses. Small amounts in the short term are generally harmless to the human body, but if used for a long period of time and in excessive amounts, it may lead to chronic benzene poisoning, cause liver damage, and even induce cancer. In addition, sodium benzoate and human stomach acid will generate benzoic acid, with a certain degree of toxicity; and Vitamin C will react with each other to generate carcinogenic substances benzene .

Allergic reaction: Some people may have allergic reaction to sodium benzoate, such as rash, asthma and other symptoms; while potassium sorbate is less likely to cause allergic reaction. Therefore, for people with allergies, it may be safer to choose foods containing potassium sorbate .

Regulatory situation

The use of both potassium sorbate and sodium benzoate is strictly regulated by the Codex Alimentarius Commission (CAC). According to food labelling regulations, foods containing these two substances must be clearly labelled so that consumers can be informed and choose foods that are suitable for them.

Potassium Sorbate, also known as potassium 2,4-hexadienoate, is the potassium salt of sorbic acid, with the molecular formula C6H7O2K, showing colorless or white scale-like crystals or crystalline powder. It is a commonly used organic preservatives, widely used in the preservation of food, cosmetics and feed. Potassium sorbate is easily soluble in water (58.2g/100mL, 20ºC), with a density of 1.36g/cm³, it is made from sorbic acid by neutralization reaction, and has all the basic properties of sorbic acid except solubility. It is white or off-white granule or powder, easy to absorb moisture, unstable in air, easy to oxidize to brown, but more stable to light and heat, it will dissolve and decompose at about 270℃, the pH value of 1% aqueous solution is 7 - 84.

Positive assessment of safety

Metabolic properties

Potassium sorbate is absorbed by the body's metabolic system and is rapidly broken down into carbon dioxide and water with no residue in the body. It is an unsaturated fatty acid (salt), a property which allows it to be disposed of and excreted relatively easily in the body without accumulation in the body as some other substances.

Toxicological Data

ADI: The Expert Committee on Food additive (JECFA) of the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO) has established an ADI for potassium sorbate of 0 - 25 mg/kg (sorbic acid), which means that there is no significant health risk for a lifetime intake of potassium sorbate in this range, based on body weight. In comparison, the ADI values for sodium saccharin and sodium benzoate are 5mg/kg, and the ADI value for sweeteners is 11mg/kg. The relatively high ADI value for potassium sorbate indicates that its safety is somewhat guaranteed.

LD50 value: The LD50 (LD50) of potassium sorbate is 10.5g/kg (rat, oral), which belongs to the GRAS (Generally Recognized As Safe) level, which is the test mark of the US Food and Drug Administration, proving that it is safe for food use. The toxicity of potassium sorbate is only 1/2 that of table salt and 1/4 that of sodium benzoate, which means that potassium sorbate has a low toxicity profile.

International Recognition

After years of research and practice, international food safety agencies have finally concluded that potassium sorbate is safe for use in food, and both the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) have endorsed the use of potassium sorbate in food.

Potential risks

Although potassium sorbate has a high safety profile, it can inhibit bone growth and jeopardize kidney and liver health to some extent if the excess is severe and taken over a long period of time. In addition, excessive intake of potassium sorbate may lead to allergic reactions such as rash and itching.

Compliant use to ensure safety

To safeguard consumer food safety and health, food companies need to strictly comply with relevant laws and regulations in practical applications. When using potassium sorbate, it is necessary to ensure that its use does not exceed the maximum limit specified, and at the same time, the use and function of potassium sorbate should be labeled on the labels and manuals of food products, so that consumers can have a clear knowledge and understanding of the additive in food.

Structural aspects

Ascorbic acid molecule has the phenomenon of rotary isomerization. The article of vitamin C in the Pharmacopoeia of the People's Republic of China states that it is L-ascorbic acid, chemically known as L-d-ascorbic acid, while levo-ascorbic acid is D-type, chemically known as D-l-ascorbic acid, which is also known as iso-ascorbic acid.

In terms of antioxidant properties

The antioxidant capacity of D - isoascorbic acid far exceeds that of sodium ascorbate (sodium vitamin C).

Physiological effects

Vitamin fortification: Sodium D-isoascorbate does not fortify vitamin C. However, when ingested by the body, sodium D-isoascorbate can be converted to vitamin C. Sodium ascorbate has a vitamin C fortifying effect.

Degree of antiscorbutic effect: Sodium D-isoascorbate has only about 1/20 of the antiscorbutic effect of ascorbic acid, but its effects on hepatic gluconeogenesis and pigment excretion are roughly the same as those of ascorbic acid.

Applications

Wide range of applications: both can be used in the food field, but Sodium D-isoascorbate can be used in industrial manufacturing (petroleum industry, manufacturing industry, agricultural products, storage batteries, precision castings, etc.), cosmetics (cleansing lotion, cosmetic creams, lotions, shampoos, face masks, etc.), feed (canned pets, animal feeds, aquatic feed, vitamin feeds, etc.) and other fields, and it can be used in place of glycerin. It can also replace glycerol as flavoring and anti-freezing moisturizing agent; Sodium ascorbate mainly focuses on medicinal use and nutritional enhancement of food.

Characteristics of its role in food: When making food, sodium D-isoascorbate usually does not produce acidic taste, nor does it change the original flavor of the food; sodium ascorbate added to food may have a certain acidic performance.

Safety and Dosage

Safety: Both are generally considered safe within the prescribed range of use. However, if D - Sodium ascorbate is added in excess, there is a possibility of significant allergic reactions after large quantities have been consumed; in people who are sensitive to sodium ascorbate, it may lead to side-effects such as headache, vertigo, fatigue, drowsiness and flushing of the body, but no hospitalization has been reported so far.

Dosage: Sodium D-isoascorbate has clear standards for dosage in different foods, e.g. for frozen fish, dip in 0.1% - 0.8% aqueous solution before freezing; for beverages such as fruit juices, the dosage is 0.01% - 0.03%, etc.; the dosage of sodium ascorbate in different foods is different from that of sodium D-isoascorbate and needs to be determined according to the specific type of food and the relevant standards.

Safety

Synthetic antioxidants: They have toxic side effects and have bad effects on the human heart, lungs, and liver, and their safety is a potential concern, and their use has been limited or banned in many countries, such as BHA (butylated hydroxyanisole), BHT (dibutylated hydroxytoluene), PG (propyl gallate), and TBHQ (tertiary-butylhydroquinone), among others.

Natural antioxidants: Rosemary extract, for example, has passed the safety evaluation test (LD50: 12g/kg body weight) stipulated by the Chinese Ministry of Health and is classified as a permitted food additive with high safety.

Antioxidant efficiency

Synthetic antioxidants: low antioxidant efficiency.

Natural antioxidants: The antioxidant efficiency of natural rosemary extract, for example, is at least 3 - 6 times higher than that of synthetic oxidants.

Thermal stability

Synthetic antioxidants: not mentioned to have outstanding thermal stability related characteristics.

Natural antioxidants: For example, the main chemical components in rosemary extract, such as rosemarinol, rhamnol and rhamnolic acid, are highly active antioxidant components, which are non-volatile and have good thermal stability, and can withstand high temperature frying at 190℃ for a long time and still have antioxidant effects.

Scope of application

Synthetic antioxidants: Narrow application scope, there are export restrictions1.

Natural antioxidants: the main demand comes from the food industry and pharmaceutical and cosmetic fields, in which in the food field, it can be used as additives for rich fried foods and animal and vegetable fats, and also as freshness preservatives for fried and baked foods, which has a relatively wider range of applications.

Bacteriostatic effect

Synthetic antioxidants: poor antibacterial effect.

Natural antioxidants: No outstanding antibacterial effect related characteristics mentioned.

Cost and price

Synthetic antioxidants: Usually the production cost is relatively low and the price is cheaper.

Natural antioxidants: the extraction process is relatively complex, resulting in high prices.

Definition

Seasonings: are products that are widely used in diet, cooking and food processing to harmonize tastes and smells, and have the effects of deodorizing, deodorizing, detoxifying, aroma-enhancing, and freshness-enhancing, etc., and are essentially supplementary foods that are beneficial to the human body and can be consumed directly. Like salt, soy sauce, monosodium glutamate, vinegar, sugar, peppercorns, mustard, etc. are seasonings.

Food additives: chemical synthetic or natural substances that are added to food to improve the color, aroma, taste and other qualities of the food, as well as for preservation and processing needs, and are usually not directly consumed .

Nature and Nutritional Value

Seasoning: It is a kind of food in itself, in addition to regulating the flavor, some have important nutritional value. For example, salt can provide Na⁺ for the body, and sugar can provide energy for the body.

Food additives: generally can not be food, and may not necessarily have nutritional value, but after the use of the food can not affect the nutritional value of the food and cover the food spoilage .

Review standards and rules

Seasoning: According to the “General Rules for the Review of Food Production License” and “Rules for the Review of Production License of Seasoning Products” for license review.

Food Additives: Reviewed in accordance with the “General Rules for the Review of Food Additives Production License”, with no implementation rules.

Enforcement Standards

Seasonings: In addition to the implementation of national, industry or local standards, enterprise standards can also be implemented.

Food additives: the production enterprises must strictly implement the national standards, industry standards or standards designated by the Ministry of Health, and shall not formulate and implement enterprise standards.

Production license number and validity period

Seasonings: The production license number starts with “QS” and is valid for 3 years.

Food additives: production license number starts with “XK”, valid for 5 years.

Restrictions and Scope of Use

Flavorings: generally harmless, no maximum use limit, can be directly consumed, the scope of use is relatively wide, can be used in daily cooking and diet.

Food additives: commonly used in the food processing industry, not directly facing consumers, the dosage and scope of use in food has strict regulations, and can not be directly consumed.

Labeling

On food labels, seasonings are labeled with raw materials and accessories within the food ingredients, while food additives are labeled separately.

However, the boundary between the two is not absolutely clear. Some condiments such as monosodium glutamate (monosodium glutamate) is both a food additive (flavor enhancers), but also is usually considered a condiment; some herbs or spices, such as chili peppers, ginger, directly consumed belongs to the condiment, extracted and deep-processed as chili red pigment, chili essence, ginger oil is a food additive.

Sources and Forms of Existence

Glutamate is a prevalent amino-acids that can be self-produced by the human body. It is found mainly in the complexed state in protein-rich foods such as mushrooms, kelp, tomatoes, nuts, legumes, meat and most dairy products. Glutamate is present in some foods in the “free” form and only this free form of glutamate can enhance the freshness of food.

The process of creating fresh flavor

In 1908, Professor Kikuyo Ikeda of Japan used water extraction and crystallization to isolate glutamic acid from kelp to make a new type of condiment that he named Umami (freshness) for its flavor. Professor Ikeda's research revealed that the calcium, potassium, ammonium and magnesium salts of glutamic acid all form this umami flavor, in addition to a certain metallic taste produced by other minerals, thus confirming that it is due to the ionization of glutamate salts that this umami flavor is produced.

Synergistic effect with other substances

Monosodium glutamate is a widely used freshness agent both at home and abroad. When coexisting with table salt, it enhances its flavor-presenting effect, and when used together with sodium 5'-inosinate or sodium 5'-guanosinate, it has an even more multiplicative effect, which significantly enhances the freshness of food.

Taste Mechanism of Sodium Inosinate

Chemical Structure Basis

It has been reported that the hydroxyl group on the 6-position of the purine ring and the phosphorylation on the 5-position of the ribose part of the chemical structure of inosine are the necessary groups to produce fresh taste; the ribose skeleton and the phosphoric acid are the essential taste fixing group of the inosine acid-type taste agent, and the substituents on the 2-position and the 6-position of the purine ring are the auxiliary taste groups of the inosine acid.

Flavor concentration requirements

5'-Inosinic acid in aqueous solution as long as the amount of 0.012% - 0.025% present in the presence of flavor.

Synergism with Sodium Glutamate

Sodium inosinate and L - monosodium glutamate have a multiplier effect on the fresh flavor, such as sodium inosinate and L - monosodium glutamate ratio of 1:7, that is, there is a significant enhancement of the fresh flavor. 5 - inosinate and monosodium glutamate in the ratio of 1:5 to 1:20 mixing, can make monosodium glutamate 6 times the increase in the fresh flavor.

Effect on other flavors

Nicotinamide have potentiating effects on sweetness, and have killing effects on fishy, burnt, bitter, and sour tastes. The mechanism of their killing effects on sour and bitter tastes may be chelation, i.e., because nucleotides remove metal ions from the fresh-flavor sensory site, and make monosodium glutamate act effectively on the taste nerve.

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