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Benzoic acid, benzoates and their derivatives are used as preservatives for acidic foods and beverages such as citrus fruit juices (citric acid), sparkling drinks (carbon dioxide), soft drinks (phosphoric acid), pickles and other acidified foods. Typical concentrations of benzoic acid as a preservative in food are between 0.05 and 0.1%. Foods ...
Potassium benzoate (E212), the potassium salt of benzoic acid, is a food preservative that inhibits the growth of mold, yeast and some bacteria. It works best in low-pH products, below 4.5, where it exists as benzoic acid.
Sodium benzoate also known as benzoate of soda is the sodium salt of benzoic acid, widely used as a food preservative (with an E number of E211) and a pickling agent. It appears as a white crystalline chemical with the formula C 6 H 5 COONa.
The Prévost reaction is a chemical reaction in which an alkene is converted by iodine and the silver salt of benzoic acid to a vicinal diol with anti stereochemistry. [ 1 ] [ 2 ] [ 3 ] The reaction was discovered by the French chemist Charles Prévost (1899–1983).
Benzyl benzoate is produced industrially by the reaction of sodium benzoate with benzyl chloride in the presence of a base, or by transesterification of methyl benzoate and benzyl alcohol. [8] It is a byproduct of benzoic acid synthesis by toluene oxidation. [11]
Benzoic acid uses hydroxylation (adding a hydroxyl group) to form p-hydroxybenzoic acid. Dimethylbenzylamine can then be converted into ammonia by performing demethylation twice, which removes both methyl groups, followed by debenzylation, removing the benzyl group using hydrogenation . [ 53 ]
Calcium benzoate refers to the calcium salt of benzoic acid. When used in the food industry as a preservative, its E number is E213 (INS number 213); it is approved for use as a food additive in the EU, [1] USA and Australia and New Zealand. [2] The formulas and structures of calcium carboxylate derivatives of calcium and related metals are ...
Reaction of a general paraben with hypochlorous acid (HClO) to form mono- and di- chlorinated products. Arrow pushing mechanism of the formation of a mono-chlorinated paraben. Chlorination of propylparaben over time in water at 20 °C (68 °F) containing 0.5 μM propylparaben and 50 μM free chlorine.