Potassium Benzoate is the potassium salt of benzoic acid. 1 gram of the salt is soluble in 2 ml of water, in 75 ml of alcohol, and in 50 ml of 90% alcohol. The salt is insoluble in ether. Probenz® Potassium Benzoate is used as a food preservative. Potassium benzoate offers an alternative to sodium benzoate for products that require a low-sodium content. Potassium benzoate may be employed in a wide range of preservative applications because of its antimicrobial action and low taste. It is also generally recognized as safe (GRAS) by the FDA. It is most suitable when used in foods and beverages with a pH of 4.5 and below and is not recommended for use when the pH exceeds 4.5.
The lower the pH level, the greater the effectiveness of potassium benzoate on yeast, molds and bacteria. To maximize its effectiveness against enzyme formation, it is recommended that it be added at the earliest processing step possible.
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The use of potassium benzoate as an alternative to sodium benzoate is becoming more popular for applications where a low sodium content is desirable. It is used in a number of the products we consume every day. Potassium benzoate is used in both carbonated and non-carbonated beverages, fruit and fruit juices, syrups, jams and jellies, prepared salads, tomato-based products, margarine, olives, pickles, and other condiments.
If you would like to learn more about potassium benzoate, you can read our potassium benzoate information bulletin at Potassium Benzoate Information
Food spoilage has long been a problem in the food industry. Most food spoilage is due to enzyme action upon the food. Enzymes are complex organic compounds that may act as catalysts and cause a chemical change to occur. Potassium benzoate helps to prevent these changes from occurring. The effectiveness of using potassium benzoate as a preservative increases as the pH is decreased.
If you are interested in learning more about potassium benzoate or the other many great products offered by Velsicol, please follow this link: Velsicol Product Catalog.
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