Una vez consideradas las generalidades anteriores podemos abordar los conservadores individualmente iniciando por el más utilizado, el benzoato de sodio. La calidad NF/USP (National Formulary/United States Pharmacopeiea) es la que se utiliza en alimentos. Se trata de un polvo blanco de olor ligero y sabor astringente, que se disuelve fácilmente en agua; inhibe la actividad de microorganismos tales como levaduras, bacterias y mohos.
Es un conservador económico y eficiente a un pH igual o menor a 4.5, por lo que es apto para utilizarse en bebidas y alimentos que naturalmente son ácidos o que son acidulados artificialmente mediante la adición de algún ácido como el cítrico, acético, málico ….
Es importante adicionarlo desde los primeros pasos de la fabricación, así como asegurarse de que se distribuya correctamente pre-disolviéndolo en agua o en algún otro líquido de la preparación.
A continuación se indican los alimentos donde tiene óptimo desempeño, así como las dosis recomendadas:
Bebidas No- alcohólicas : 0.15 g/K ó L
Bebidas con menos de 15 % de alcohol por volumen: 0.2 g/L
Mermeladas y jaleas: 0.5 g/K
Aderezos: 1 g/K a pH 4.5 o menor
Salsas: 0.5 g/K
Encurtidos y vinagres (para evitar la formación de nata): 1 g /K
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