BENZOAT, Cara Menambahkan pada Makanan

Summary

In this video, the speaker discusses the widely recognized food preservative, benzoic acid, and its derivatives such as sodium and potassium benzoate. Emphasizing the importance of pH levels for effectiveness, the speaker outlines maximum allowable concentrations for various food products regulated by Indonesian food authorities. The presentation also addresses common questions from viewers regarding the safe use of these preservatives in items like desserts, jams, and condiments, providing practical guidelines for food manufacturers. This informative session aims to enhance understanding of food preservation techniques while ensuring safety and compliance with regulations.

Takeaways

• 😀 Sodium benzoate is a widely recognized food preservative, effective against bacteria, viruses, and fungi.
• 😀 The effectiveness of sodium benzoate is highly dependent on the pH of the food; it works best in acidic environments (pH 2.5 to 4).
• 😀 The maximum allowable daily intake of sodium benzoate is 5 mg per kg of body weight, as regulated by food safety authorities.
• 😀 Sodium benzoate should be added in specific amounts depending on the food product, such as a maximum of 200 mg per kg for desserts like pudding.
• 😀 Other benzoate derivatives, such as potassium benzoate and paraben compounds, can also be used as preservatives, with varying limits.
• 😀 Benzoate preservatives may cause off-flavors in food if added in excessive amounts; careful dosing is crucial.
• 😀 Foods with neutral or alkaline pH, like milk or tofu, have lower preservative effectiveness with sodium benzoate.
• 😀 Ethelparaben and methylparaben have higher allowable intake limits, making them suitable for certain processed foods.
• 😀 Specific food types, like jams and sauces, have different maximum benzoate limits, emphasizing the importance of adhering to guidelines.
• 😀 Proper techniques for incorporating preservatives, such as soaking, can enhance their effectiveness in food preservation.

Q & A

What is benzoic acid commonly used for?

Benzoic acid is primarily used as a food preservative, particularly effective against spoilage caused by bacteria, yeast, and fungi.

What are some common derivatives of benzoic acid mentioned in the video?

The video mentions sodium benzoate, potassium benzoate, and various paraben compounds as common derivatives of benzoic acid.

What is the optimal pH range for the effectiveness of benzoic acid as a preservative?

Benzoic acid is most effective in a pH range of 2.5 to 4.0, as it loses its preservative properties in neutral or alkaline conditions.

What is the acceptable daily intake (ADI) for benzoic acid?

The ADI for benzoic acid is 0-5 mg per kg of body weight, meaning that for a 50 kg individual, a maximum of 250 mg could be consumed safely per day.

How should benzoic acid be added to food products?

Benzoic acid should be added carefully, considering the maximum allowed levels, which vary depending on the type of food product.

What types of food products can use benzoic acid, and what are their maximum allowable concentrations?

For products like puddings, jellies, and certain sauces, the maximum allowable concentration of benzoic acid is typically 200 mg/kg, while fish products can allow up to 1000 mg/kg.

Why is it important to monitor the amount of benzoic acid added to food?

Adding too much benzoic acid can lead to undesirable flavors and aromas, potentially making the food unpalatable.

What role do pH levels play in the use of benzoic acid as a preservative?

pH levels determine the effectiveness of benzoic acid; it must be in an acidic environment to maintain its antimicrobial properties.

What are the differences between using sodium benzoate and other benzoate derivatives?

Sodium benzoate is commonly used due to its effectiveness as a preservative, while other derivatives like potassium benzoate may have different solubility and preservation characteristics.

What advice does the speaker give regarding the use of benzoic acid in food formulations?

The speaker advises food producers to carefully evaluate their products' pH and to consider using benzoic acid in appropriate forms to ensure effective preservation without compromising flavor.