Is sodium benzoate in sauce a harmful substance?

Answer: sodium benzoate is also known as: sodium benzoate.

1. After sodium benzoate enters the human body, sodium glucuronide is formed in the process of biotransformation, and all of it is excreted from the urine and does not accumulate in the human body. Sodium benzoate is one of the safer known preservatives.

2. However, if the sauce contains both sodium benzoate and vitamin C, it may interact to form benzene, which is a carcinogen.

3. Sodium benzoate is lipophilic, easy to penetrate the cell membrane into the cell, interfere with the permeability of the cell membrane, and inhibit the absorption of amino acids by the cell membrane; It enters the cell body to ionize and acidify the alkali storage in the cell, and inhibits the activity of the cell's respiratory enzyme system, preventing the acetyl-CoA condensation reaction, so as to play the purpose of food preservation. These also interfere with basically the same metabolism for us humans, so the amount of food additives must be controlled.

In order to prevent mold in summer, the preservative sodium benzoate must be added to the soy sauce used in our household. Well-known brand-name beverages such as Coke are also added with the preservative sodium benzoate to prevent deterioration; In order to preserve fruits and vegetables at room temperature, they can be preserved by aerosols containing sec-butylamine, or preserved with a fresh-keeping coating film with antiseptic function; In order to ensure its shelf life, the preservatives potassium sorbate and isovitamin C and other antioxidants must be added to ......Some additives have also been used in health foods and medicines. For example, the colorant red yeast rice, the sweetener licorice and xylitol were added to the list of drugs in 2002.

Preservatives are one of the food additives, without adding preservatives, food will quickly mildew and rot. Aspergillus flavus produced in peanuts and other foods, and Bacillus produced in meat are very toxic, and without the use of preservatives, it is easier to cause harm to the human body. At present, there are 13 kinds of preservatives allowed to be used in China, such as benzoic acid, sorbic acid, lactic acid streptococcin, sulfur dioxide, potassium metabisulfite, and sodium.

Benzoic acid and sorbic acid are commonly used in beverages.

Human detoxification mechanism: When a small amount of benzoic acid is added to food, it is not toxic to the human body. Over the years, the application and toxicity tests of countries around the world have shown that benzoic acid has no accumulative, carcinogenic, teratogenic, mutagenic and antigenic effects if added at 0 06g kg.

Benzoic acid is quickly absorbed in the body, where it combines with glycine to form hippuric acid (glycine benzoyl), as shown in Figure 1, and the rest combines with glucuronic acid to form 1 benzoylglucuronic acid. 75 80 benzoic acid is excreted from the body within 6 hours, and can be completely excreted from the body after 10 14 hours (FAO, 1974), and this detoxification effect does not accumulate in the body. It should be noted that cats are sensitive to benzoic acid and should be taken care of when producing pet food.

Feeding cats meat containing 2 39 benzoic acid showed nervousness, excitement, loss of balance, and vision in 17 out of 28 (FAO, 1974).

The purpose of adding food preservatives is to improve food quality, extend shelf life, facilitate processing and preserve nutrients. As long as benzoic acid and sodium benzoate are added in accordance with the range of varieties and the amount of use stipulated by the state, they are allowed and safe. It is true that China's food additives laws and regulations are also somewhat lacking, as a food scientist in the face of the public's unprecedented concern about food safety or the pressure of enterprises to pursue interests, should be in line with a responsible scientific attitude to demonstrate, and can not be imagined, arbitrarily misinterpret food preservatives, mislead the public, resulting in the public to lose confidence in the modern food industry and even panic.

If that happens, it will make the development of the food industry and the solution of food safety problems passive.

Benzoic acid can be used in paste, jam, pickles, canned food and some alcoholic beverages in China, and now the state clearly stipulates that benzoic acid cannot be used in jelly food; Benzoic acid is more toxic, and the country has limited the use of benzoic acid and its salts, and many countries have replaced it with potassium sorbate.

The so-called sodium benzoate, in fact, is what we often call a "preservative".

Because of the particularity of soy sauce as a seasoning for grain brewing, it is more likely to spoil than other foods. In order to extend the shelf life of soy sauce, merchants will add sodium benzoate to soy sauce.

It is precisely because of the particularity of the identity of sodium benzoate as a "preservative" that many people can't help but panic and worry after learning about the added ingredients in soy sauce, fearing that eating too much soy sauce will lead to an increased risk of cancer.

First of all, "preservative" does not mean that it is poisonous.

According to the standard, the acute toxic ingestion of sodium benzoate can be completely degraded by the human body as long as it is below, and the hidden danger of poisoning may occur only after the person ingests more than 30g of sodium benzoate at one time.

For example, it is equivalent to drinking dozens of bottles of soy sauce in one go, which is obviously unrealistic.

Secondly, the carcinogenicity of sodium benzoate has not been proven.

Reading through the research data on sodium benzoate, there is only one article related to cancer theory that is suspected to significantly increase DNA damage, and the researchers did not point out that sodium benzoate is carcinogenic.

Not only that, the addition of sodium benzoate in soy sauce is subject to strict food management and conditioning restrictions, and it will not cause harm to our health under the premise of legal and compliant production.

But then again, the use of additives is becoming more and more strict, and food production is becoming more and more transparent, which is indeed a good thing.

Compared with the big brand products that are worried about legal compliance, some small workshops that do not meet the standards are the "culprits" that may cause harm to the human body with additives.

Sodium benzoate is a preservative used for internal liquid medicine, which has the effect of preventing deterioration and acidity, prolonging the shelf life, and excessive dosage will cause harm to the human liver and even cause cancer.

After the "Sudan red" incident, various food additives have attracted great public attention and have been frequently "**". According to our country.

GB2760-1996 "Hygienic Standard for the Use of Food Additives" stipulates that in meat products, food preservatives benzoic acid and sodium benzoate shall not be detected. But some reports, such as "benzoic acid and sodium benzoate are forcibly banned in meat products because they are toxic", "benzoic acid contains benzene, benzene is a carcinogen", etc., are these reports accurate and scientific? This article introduces the physical and chemical properties, preservative mechanism, toxicity test and detoxification mechanism of benzoic acid and sodium benzoate in the human body, as well as the use of these two preservatives in foreign countries, aiming to provide a reference for whether benzoic acid and sodium benzoate can be added and used in meat products.

Can poison be put in food?

Dear, I'm glad to answer for you [Looking forward to the sail Li cha] A: Why does the country allow the production of sodium benzoate soy sauce sodium benzoate, also known as sodium benzoate, is a white crystalline or skin powder, which is currently widely used in various food and beverages. Sodium benzoate is the sodium salt of benzoic acid and is much more soluble than benzoic acid.

Sodium benzoate is easily soluble in water, and the maximum amount of sodium benzoate is 0·2% for fruit juice, fruit wine, soft drink, and sparkling wine, and the general amount is 0·1%. Sodium benzoate has an inhibitory and killing effect on microorganisms in liquids with low pH value, and is almost ineffective when pH 5·5 or more. The use of a preservative should be effective for the use of:

The specificity of sterilization and antiseptic, the harm to the human body to make full experiments, demonstrations, and even comprehensive consideration of the difficulty and market. It is not a casual disturber who can approve its use. So far, there have been no major problems in food and beverages using sodium benzoate as a preservative.

Therefore, as long as it is a preservative approved by the state, the number of additives is strictly implemented when it is used, and there is no health problem.