Ethyl-p-hydroxybenzoate
CAS No.:120-47-8
Physical and chemical properties
Colorless, fine crystal or crystalline powder, almost odorless, slightly astringent, stable to light and heat, no hygroscopicity, melting point 115 ~ 118 ℃. Insoluble in water (0.001g/100ml), soluble in propylene glycol and peanut oil.
Toxicological basis
① LD50: acute oral 5g / kg (BW) in mice.
② ADI: 0 ~ 10 mg/kg (BW) (calculated by the total amount of methyl p-hydroxybenzoate, ethyl ester, and propyl ester, FAO /WHO, 1994).
Application
Ethyl p-hydroxybenzoate, as a preservative used in food processing, can be used to preserve fresh fruits and vegetables after surface treatment.
The toxicity of p-hydroxybenzoic acid esters is lower than that of benzoic acid. Its antibacterial effect has nothing to do with pH. However, such substances have low water solubility. With the increase of the ester chain, the fat solubility of p-hydroxybenzoic acid esters increases, its toxicity decreases, and its anti-corrosion performance increases. The antibacterial and antiseptic properties of p-hydroxybenzoic acid esters are stronger than benzoic acid and sorbic acid and have good effects in the range of pH = 4 ~ 8. Because the food added with p-hydroxybenzoate sometimes produces an unpleasant smell under high temperature or high acidity, it is required that the addition amount in general food should not exceed 0.5g/kg. When used in an aqueous phase system, due to its low solubility, it can be dissolved with an appropriate amount of ethanol or sodium carbonate solution. However, do not use strong alkali, so as not to decompose it and reduce its antibacterial activity.
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