Chocolate syrup, effect

Derivative benzoates and parabenzoates have been used primarily in fruit juices, chocolate syrup, pie fillings, pickled vegetables, relishes, horseradish, and cheese (Barbosa-Canovas et al., 2003). Other foodstuffs where sodium benzoate is used include soft drinks, baked goods, and lollipops (Poulter, 2007). Benzaldehyde and benzoic alcohol are better known to be yeast inhibitors. Benzoic acid has been found to release fewer protons than sulphite, nitrite, or acetic acid and it may be speculated that benzoic acid is not a classic weak-acid preservative. However, due to a lower pKa value, benzoic acid releases three to four times more protons than sorbic acid. This is a sizable concentration of protons although not as much as other weak-acid preservatives (Stratford and Anslow, 1998). Inhibition of growth is strongly pH-dependent and most effective under acidic conditions. Under these conditions the protonated form of the acid is predominantly found (Visti, Viljakainen, and Laakso, 2003). Another unexpected discovery was that benzoic acid appears to be a pro-oxidant. This was unexpected as it is a well-known fact 2-hydroxybenzoic acid (or salicylic acid) acts as a scavenger of free radicals in vivo (Piper, 1999). 

Sodium benzoate as a food preservative is generally limited to products that are naturally acidic and is more effective in food systems where the pH < 4. It is mainly used as an antimycotic agent and most yeasts and molds are inhibited by a concentration of 0.05-0.1% (Barbosa-Canovas et al., 2003). Benzoates and parabenzoates are used primarily in fruit juices, chocolate syrup, candied fruit peel, pie fillings, pickled vegetables, relishes, horseradish, and cheese. Sodium benzoate produces benzoic acid once it is dissolved in water (Marsili, Sobrero, and Goicoechea, 2003). 

Chocolate Syrup 9 Acceptable no effect Nylon BITS... 

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