Spicy World Sodium Benzoate 8 Oz - 99% USP/FCC Grade, Additive and Preservative

Good price point, excellent quality. Works as expected, will again.

I bought this to use in a liquid formula. The first time, I just mixed everything together, and neither of my preservatives dissolved. The next time, I mixed them with only water first and they almost instantly dissolved. Since it takes so little in most things I use it in, I dissolve it in as little as 1/4 teaspoon for recipes that don't call for water. It might do great with other liquids, I don't know. I'll stick to water.

I bought this to use as a preservative in some (non-food) items that are prone to molding and/or fermenting (gum arabic, for example). It's been a month and things are holding up. Seems to do the job and the price was excellent.

There's not much you can say this is the food preservative, when combined with potassium sorbate, it becomes a very powerful food preservative, I use a formula I found online, from a gentleman that explains making soda syrup. And I use it to preserve sugar-based soda syrups. The equation we came up with, when you measured out the two powders and dissolved it into 200 mL of distilled water, makes it easy to use preservative that you only provide 1 ml of preservative per liter of liquid to be preserved. This powder dissolves easily in room temperature water, and leaves an almost completely clear liquid. Has no discernible taste or smell, you can easily easily extend shelf life of sugar-based syrups, in my experience, to well over 6 months. If this is used with refrigeration could possibly be considered indefinite. The compassion chemical needed to make this work as a powerful preservative is not quite as good of price point as this is. And if used a loan is not as powerful as a preservative as most people would want. And for either worried about additives and preservatives in your food the amount of this you use is so small, that it would have zero effect on anyone's health. Is even questionable if you had an allergy to it whether this could trigger it in the amount that you'd be using. My only suggestion is make sure you fully dissolving in water before use, and have an accurate pH meter nearby, the base product that you're preserving must be below a pH of four, or this will not work. High pH Foods cannot be preserved with this chemical. However you can reduce the pH of most foods, by adding a small amount of citric acid pure citric acid dissolved in water, simple equation, if you want 100 ml of citric acid, you start with 100 mg of citric acid powder, and 90 ml of warm distilled water, combine the two together until completely dissolved. You will have a 99% solution. This is strong stuff, you only want to to use it by the drop. When trying to reduce the pH of whatever you're preserving, I would suggest putting in two or three drops stirring it well testing the pH in a couple different places, and continuing as as necessary. I can reduce 2 and 1/2 gallons of sugar syrup that has a pH of well over 8.5, down to four. With less than 10 drops. Be careful because the point which this stuff will start to work to reduce the pH is very close to the point where you'll start to taste it. So what we've learned here today is it citric acid is powerful, only use it in small quantities, this is an excellent preservative and it's only needed in small quantities.

I would buy again

Terrible soap taste, Chinese cheapest ingredient Wasted my product

Satisfied

No está mal para su precio.