Benzoic acid series products can be used in flavors and fragrances

There are three main sources of flavor in food: one is food base (such as grain, fish, meat, eggs, milk, fruits, vegetables).

These food bases are the mainstay of human diet and the main source of essential nutrients.
Is a series of chemical changes in the food processing process (heat, fermentation, etc.)
The third is intentionally added in the food processing process, such as condiments, spices, food flavors, spices and so on. Among them, the edible incense
Fine and spice play an important role in industrial processed foods.

The role of flavors and spices

The aroma of a certain kind of food may be mainly produced by one or more of the above methods, such as the aroma of bread is mainly through hair
The smell of sausages produced by yeast, baking and adding flavors is mainly sausage meat, meat and spices.
Produced by flavor.
The food industry is coming out of the kitchen. For most foods handcrafted in the kitchen using traditional methods, due to their ingredients
Fine, well-made methods, suitable heating time, etc., the scent is full and attractive. But for adoption in food companies
For large-scale, fast-growing foods with modern equipment, the scent is naturally not as delicious as the food made in traditional kitchens.
To supplement the fragrance, you need to add the right amount of food flavors and spices to these foods.
The role of food flavor is mainly reflected in two aspects: First, provide flavor for food, such as soft drinks, ice cream, jelly, and mouth.
Sugar, candy, etc.; the second is to supplement and improve the aroma of food. Some processed foods are processed, processed, and processed.
Between the restrictions, the scent is often insufficient or the scent is not right. Adding the right amount of food flavor can complement and modify the scent.
Good, such as canned food, sausage, bread, frozen food, etc.

Principles for the use of flavors and spices

The variety of food flavors used to formulate food flavors shall comply with the provisions of GB270-2011. Physical method, enzyme method or micro
Biological methods from food (can be unprocessed or processed through traditional food preparation processes suitable for human consumption)
The aroma-smelling substance or natural aroma complex prepared in the process can be used to formulate a food flavor.
Food flavors with other food additive functions should also comply with GB2760 when using other food additive functions.

2011 regulations, for example, benzoic acid, cinnamaldehyde, sodium diacetate, disodium succinate, tricalcium phosphate, amino acids, etc.

How to use benzoic acid

1. The bacteriostatic activity of the molecular state of benzoic acid is higher than that of the ionic state. Therefore, when the pH is less than 4, the bacteriostatic activity is high, and the minimum concentration of bacteriostatic is 0.015%-0.1%. However, its solubility in acidic solutions is reduced, so it is not only to increase the acidity of the solution to increase its antibacterial activity. The optimum bacteriostatic pH of benzoic acid is 2.5~4.0.
2. Since the solubility of benzoic acid in water is low, it is actually added with an appropriate amount of sodium carbonate or sodium hydrogencarbonate, dissolved in hot water above 90 ° C, and converted into sodium benzoate before being added to the food. If benzoic acid must be used, it can be dissolved after dissolving it in an appropriate amount of ethanol.
3. Since benzoic acid has a lower solubility in water than sodium benzoate, when sodium benzoate is used in acidic foods, care should be taken to prevent precipitation due to conversion of sodium benzoate to benzoic acid and to reduce its use.
4. 1 g of benzoic acid is equivalent to 1.18 g of sodium benzoate; 1 g of sodium benzoate is equivalent to 0.847 g of benzoic acid. 

5. Benzoic acid can be used together with p-hydroxybenzoic acid ester in soy sauce and refreshing beverage to increase efficiency. "Sanitary Standards for the Use of Food Additives" (GB2760-1996) stipulates: the maximum use of carbonated beverages is 0.2g/kg; low-salt pickles, sauces, preserves, 0.5g/kg; wine, fruit wine, soft candy, 0.8g/ Kg; soy sauce, vinegar, jam (excluding canned food), juice (flavor) type beverage, 1.0g/kg; plastic bottled concentrated fruit and vegetable juice for food industry, 2g/kg; juice (fruity) ice, 1.0g/ Kg (mixed or used alone). When benzoic acid and sodium benzoate are used together, the maximum amount of use shall not be exceeded in terms of benzoic acid. In soy sauce and carbonate-free beverages, the maximum dosage is 0.6 g/kg based on benzoic acid. (1998)