Thank you for doing a video explaining preservatives correctly, you're the first person to use LD50 to explain the safety of a chemical in your process. Rather than using it as a scare tactic. I have been searching for information on how to stabilize several different homemade soda syrups. For shelf stability. Thank you for viewing these videos and keep up the good work.
Many thanks for this Tutorial. What about preserving milk, milk products and nutmilk drinks can you use this combo of sodium benzoate and potassium sorbate for it. When and how do you use citric acid as a preservative.
thank you so much. I would like to know which good preservatives can I use in juicy fruits for 6 months, please I want to start a juice commercial business
Wow, amazing video! More educational and precise than others I've seen. I was wondering though, do you have a resource on extending shelf life of baked goods? Specifically, granola and dog cookies.
Hi! Man this channel is exactly what i've been looking for for years. Damn, thank you so much! I've recently started considering ways of preserving my homemade flavoured cocktail syrups like Orgeat or Grenadine beyond the month or two they seems to last and i'm now wondering if sodium benzoate (activated with some citric or malic acid) isn't already commonly used because even if used in small amounts these syrups are going to be mixed with fresh fruit and/or juices which will contain ascorbic acid when you make the cocktail with it? You mentioned there also needs to be copper and iron ions present for that reaction and it takes time to happen, and of course the extremely low amounts of benzene that are actually produced by that reaction... am I right in thinking this really isn't something worth worrying about at all? or would the high amount of ascorbic acid present in say... orange juice or fresh kiwi potentially increase the levels produced by that reaction above what's considered generally safe? The practice of adding alcohol to syrups to lengthen shelf life is well practiced but i'd prefer a non-alcoholic solution... would food grade monopropylene gylcol ever have a place as a preservative in syrups or is it just not that well suited to that specific application? Sorry to ask so much, i'm so grateful for the information and perspective you offer here and im struggling to find the info i need just through classic internet search... Thank you!
Thanks for the videos my question i want to start ice candy or Popsicles can I use sodium benzoate only to preserve it and how long will it take with out refrigerator
Thank you for sharing your experience and great knowledge. Bro if i want to preserve my soda for a 16 weeks how much of solution should I fix in a 1 liter of syrup please let me know Thank you 🙏
Just follow the recipe in this video to make the preservative and then add 1.0 mL of the preservative solution to every litre of beverage you make. Just make sure the beverage has a pH below 4.0 and lemonades will be fine as they have a low pH to begin with.
@@Dashabitv Just follow the recipe in this video to make the preservative and then add 1.0 mL of the preservative solution to every litre of beverage you make. Just make sure the beverage has a pH below 4.0 and lemonades will be fine as they have a low pH to begin with.
How much of that stuff per ounce of salad dressing should i use to preserve my salad dressing? The salad dressing also has red wine vinegar! Your help would be greatly appreciated!
Lemonade and lemon juice contains vitamin c in it so is it right to use sodium benzoate as a preservative for these. Can I consider potassium metabisulphite to preserve lemonade and lemon juice to increase its shelf life. If yes could you please tell the process to use it.
Fascinating! What if you want more than a month of shelf life? I'm planning on making nonalcoholic rum with sucralose and trying to do a few bottles at a time.
Hello, Honesty for the first time I have come across some sensible video on this topic. I am desperately seeking help in preserving dry fruits syrup that has water and the mixture is cooked along sugar. I have been adding Sodium Benzoate and Citric Acid in solid form to the syrup. However it is still catching mould if left at room temperature. Can you please suggest some remedy? It will be great help if I could fix this issue. Commercially found same product in the market contains Citric Acid, Sodium Benzoate and Sorbic Acid. One observation is that if same syrup is left in plastic tub with lid and open to the air in stainless steel bowl and in a glass plate, the mould comes on the syrup that is kept in a covered plastic tub and not on the syrup that was lying open in stainless steel and glass container. Is there any PH angle associated with my issue? If yes, can you please guide me on how should I adjust the syrup PH? Regards and many thanks.
Thanks a lot. Very helpful videos. Question from Germany. I use the solution to extend the Shelf-Life for the Super-Juice. When I inject the solution, straigt away it form white cristals on the juice. Can you explain what happens and does this reduce the functionality of the preservative ? Thanks Darcy.
Those white crystals are benzoic acid, formed when sodium benzoate mixes with an acid, and benzoic acid is the actual preservative, that's why the pH needs to be below 4.0 for sodium benzoate to work. It is a good thing, the benzoic acid should dissolve back into solution with mixing at room temperature.
Hey Darcy, this might be a dumb question but how long does this solution last. I made some last summer and I'm wondering if i need to make a new batch? Scaned the comments and dont think i herad you say in the video. Thanks!
It should last a while, though how long I'm not sure. I adjust the pH of the preservative to below 4.0 so it preserves itself and my bottles are still good after a year.
Hey Darcy , thank you for sharing the info , really appreciate it. One question,how much would a cordial/soda with this solution stored in the fridge last ?
Thanks Darcy! Can you make a more dilute version of the preservative mixture? I frequently make about 500ml or slightly less of cocktail syrup so measuring and adding 1ml or parts thereof isn’t straight forward. Also sometimes I’ve noticed that richer sugar syrups e.g. 1.5:1 & more end up going cloudy on the shelf & I have to throw them away. Would these preservatives stop that happening?
Yes you can, or you can just use 0.5 mL of the solution. You can buy accurate glass pipettes that will measure 0.1 mL on Amazon for about $15, just look for Glass Pipettes Graduated in the 0.5 to 1.0 mL range. If you still want to make a less concentrated solution, just cut benzoate and sorbate in half and still use 100 mL total volume.
Thank you so much for your information. I a new be here, mind if i ask , Can i use sodium benzoate in my calamansi juice. together with potassiumsorbate with the same measurements as you discussed here. Thank you
Amazing video! I just wanna ask how to make a pre batched cocktail drink shelf stabled that will reach months? For example margaritas and old fashioned?
Thanks. Can i use this in cosmetics?. Like cream, shampoo, cleanser etc.. I understand that it will work in liquid items, but will it last for 2year if I add in water phase and then mix that water into oil phasr to make cream emulsion?
can we use sodium benzonate or potassium sorbate to stop the fermentation of kombucha duringthe 2nd fermentation... can please help me with it ...I would appreciate it if you could..
So basically you create a 15% sodium benzoate & 25% potassium sorbate w/v solution and add 1ml per 1000ml (1L) of product which amount to 0.015% sodium benzoate & 0.025% potassium sorbate in the end product. Is this correct?
Thank you for the time and the information that all your videos have given, it’s really well-prep and simple to understand. I have a question, If we want to use both Sodium Benzoate & Potassium Sorbate in a juice or fermented drinks… - How much of each preservative do we add to 1000ml of the beverage? 1g + 1g or 0.5g + 0.5g? - Does it have any effects if we heat it up (e.g. If we apply the preservative during the pasteurization process, boiling to be precise) Thank you in advance : )
In Kombucha I use 0.01% both kali sorbate and natri benzoate, it's working well. In my opinion, if i use preservation, i won't us pasteurization in my drink :D
Thank you so much for this educative video, you are the best so far Can this method be used on a plant based based milk drink, such as soymilk or tigernut drink for commercial production?
if we want to add na benzoate to preserve sauce, do we add it during cooking process or after the cooking process? I heard it is better to add it at the end, because benzoate is not responding well to being cooked for a long time (above 2 hrs). Thank you.
Take Love Brother ❤ such an Amazing explanation. Well could you please tell me in what percentage ratio of Sodium Benzoate can i use it on 1 Ltr coffee syrup or chocolate syrup & how long it will last ? Thanks
Thanks, 1 litre of syrup gets the same 150/250 ppm of benzoate/sorbate. As for how long that last, each product is different but typically it should last longer than 16 weeks, and if the sugar content is above 66%, it should last maybe a year. You would have to do an experiment to see how long it would last.
Darcy. I make a canned Grapefruit Soda with 13% Grapefruit Juice. Do you think the Vitamin C that comes with the Grapefruit juice would be problematic for the Benzoate solution?
Sir i want to launch milktea or milkshakes in plastic bottles can i used sodium benzoate or how can i preserve the colour also upto 3 months please reply sir
Hi! I'm looking to preserve an alcoholic iced tea. The alcohol content is 3.5%, and it currently has around 5ml of lemon juice. I read that I should need 1000mg for every 100ml of liquid? If that's correct, then I'd need 3.3g of citric acid (330ml drink). My question to you is, when I come to adding the citric acid, how much water am I diluting it by? And how much of that solution am I then adding to my 330ml drink? Thank you in advance.
So do you have to use potassium sorbate. I’m making a mouthwash that I’m trying to preserve and I have the sodium benzoate but not the potassium sorbate. I can purchase but just wanted to see if it was necessary. Please let me know.
Sorbate and Benzoate work on different things, for example sorbate inhibits yeast, but if you feel you don't need it you can try with just sodium benzoate. But if you find that you get fermentation (the taste of carbonation or bubbles forming) then add sorbate in the future.
Great video, thank you. Question for you if you have some time. I'm wanting to preserve a homemade lemonade which will have vitamin c in it from the lemons obviously, if I'm storing the the finished drinks in a plastic bottle kept away from uv light should the benzene thing be an issue I should be concerned with?
Thank you. Typically no, the benzene thing isn’t a major concern. Most manufacturers removed ascorbic acid out of an abundance of caution, not because there were any adverse health outcomes.
I am making fruit mocktails with fruit juices not mixers. I assume I can use this to preserve it and make my product shelf stable. Does it need to be refrigerated after i make my mocktail or can it be left out on the shelf/counter? if so, is there an estimate of how long?
Hey Sir. This is such a great video thank you so much. I saw you in the video mixing potassium sorbet with sodium benzoate. Should I only use sodium benzoate as a preservative or do I have to always mix it with potassium sorbet ?
When I add this to my shrub (vinegar, sugar, water, lemon/lime, apple/ginger) mixtures, it bubbles white and creates tiny solid pieces. What is this and is it normal?
What if the drink is alkaline in nature , say milkshakes containing grams , banana and dry fruits . Then what's the best preservative to use ? @Artofdrink
Thank you so much for doing this video, this what have been looking for. Please I have a question using 1ml per liter, would the shafts live last more than a month, maybe like 6 month to a year.
Thanks. Shelf-life varies widely depending on what and how it is made. A few research papers give the extended shelf-life to 4 months, but it could be shorter or longer depending on other factors. The best way to know is to do a test. Make 24 bottles and taste one every week until it goes bad.
Great video, thanks! I see a lot of commercial syrups here in the U.K. with just potassium sorbate and citric acid in them. Would the quantity of potassium sorbate need to be increased if sodium benzoate were not used?
Hi Mentor I really hope you respond to this 🙏🥺. In a situations where Potassium Sorboate isn't available and you want to use Citric Acid + Sodium Benzoate instead, what should be the measurement of Citric Acid and Sodium Benzoate in this scenario? Thank you in advance
Hi Darcy! my sodium benzoate/potassium sorbate solution didn’t turn yellowish like in your video. Mine is basically colourless. Is that normal? or could one of the ingredients I bought be defective/falsely labelled?
Hi Darcy, I'm thinking about using your solution in my cordials, but some of them would contain ascorbic acid as I would also use fruit juices in my cordials. So would it still be safe to use in this case, or could the formation of benzene occur and present a health risk?
The benzene issue is overblown and it is not an instantaneous reaction, it actually takes a while to develop. And even then the amount formed are miniscule, so I personally wouldn't work about it, but how you formulate is your choice.
Hi Sir, I am from India. I am really impressed by your video and knowledge. I would like to open my beverage company, I need your help to understand the chemical chemistry for body.
After freezing buttermilk solid and liquid seperate. How can i prevent seperation and solid particles are larger in size. Please give me a suggestions I really need this
You can adjust the pH of simple syrup to 3.5 to 4.0 because it doesn't affect the flavour much but really extends the shelf-life. Check out the video on zero calorie simple syrup to see how to adjust the pH with citric acid: th-cam.com/video/2V9ZGT4ibhg/w-d-xo.html
Hey man. Tks a lot for all the shared knowledge. Should this preservative theoretically work in any kind of drinks that sit in a pH range of 3.5 and 3.8? Im asking cuz I plan to make some 0 cal syrups that are a little different from the one you gave the recipe for.
It depends, sorbate and benzoate work on different pathogens so that is why they are often used together. Try it on a small scale and see what happens after a few weeks. You'll be able to taste if the drink has gone off.
Thanks for all the information!! Love from India ... Just wanted to know what preservatives could be used for6 -8 ph water based drinks and in what quantity? Thanks in advance.😊
So interesting! I make a lot of syrups. The one that seems to go bad most rapidly is my orgeat. Even in the fridge. If I could find a way to lengthen it's shelf life I'd be very happy. Especially since it's such an unpleasant process to make it.
Thanks for this video which i kept.on looking over the internet and books but found none. My question is, can sodium benzoate be used alone or it should be ( like essentially) dissolved with potassium sorbate?
You can use it alone as long as the pH is below 4. Potassium sorbate does a few things that sodium benzoate doesn't, like inhibit yeast from fermenting your beverage.
Thank you for doing a video explaining preservatives correctly, you're the first person to use LD50 to explain the safety of a chemical in your process. Rather than using it as a scare tactic. I have been searching for information on how to stabilize several different homemade soda syrups. For shelf stability. Thank you for viewing these videos and keep up the good work.
Thanks
Man thank you, you’re small business saver
It was incredibly difficult to find this information! Thank you
Many thanks for this Tutorial. What about preserving milk, milk products and nutmilk drinks can you use this combo of sodium benzoate and potassium sorbate for it.
When and how do you use citric acid as a preservative.
Love ur videos, Sir. Great quality. Greetings from Brazil
thank you so much. I would like to know which good preservatives can I use in juicy fruits for 6 months, please I want to start a juice commercial business
Wow, amazing video! More educational and precise than others I've seen.
I was wondering though, do you have a resource on extending shelf life of baked goods?
Specifically, granola and dog cookies.
Thanks and no unfortunately, my experience is with beverages.
@@Artofdrinkhow can I send you an email
Hi!
Man this channel is exactly what i've been looking for for years. Damn, thank you so much!
I've recently started considering ways of preserving my homemade flavoured cocktail syrups like Orgeat or Grenadine beyond the month or two they seems to last and i'm now wondering if sodium benzoate (activated with some citric or malic acid) isn't already commonly used because even if used in small amounts these syrups are going to be mixed with fresh fruit and/or juices which will contain ascorbic acid when you make the cocktail with it?
You mentioned there also needs to be copper and iron ions present for that reaction and it takes time to happen, and of course the extremely low amounts of benzene that are actually produced by that reaction... am I right in thinking this really isn't something worth worrying about at all? or would the high amount of ascorbic acid present in say... orange juice or fresh kiwi potentially increase the levels produced by that reaction above what's considered generally safe?
The practice of adding alcohol to syrups to lengthen shelf life is well practiced but i'd prefer a non-alcoholic solution... would food grade monopropylene gylcol ever have a place as a preservative in syrups or is it just not that well suited to that specific application?
Sorry to ask so much, i'm so grateful for the information and perspective you offer here and im struggling to find the info i need just through classic internet search...
Thank you!
Thanks for the videos my question i want to start ice candy or Popsicles can I use sodium benzoate only to preserve it and how long will it take with out refrigerator
Thank you for sharing your experience and great knowledge. Bro if i want to preserve my soda for a 16 weeks how much of solution should I fix in a 1 liter of syrup please let me know
Thank you 🙏
Hi, u r a mentor , I have learned a lot from you. Can u please tell me the method of preserving cocktails or lemonades for commercial purposes. Thanks
Same to me...same question 😂
Just follow the recipe in this video to make the preservative and then add 1.0 mL of the preservative solution to every litre of beverage you make. Just make sure the beverage has a pH below 4.0 and lemonades will be fine as they have a low pH to begin with.
@@Dashabitv Just follow the recipe in this video to make the preservative and then add 1.0 mL of the preservative solution to every litre of beverage you make. Just make sure the beverage has a pH below 4.0 and lemonades will be fine as they have a low pH to begin with.
can i use this to preserve yoghurt
@@amazingglamscakesnmore3410 yes, but you can't add it before the yoghurt is complete because it will inhibit the fermentation process.
How much of that stuff per ounce of salad dressing should i use to preserve my salad dressing? The salad dressing also has red wine vinegar! Your help would be greatly appreciated!
Lemonade and lemon juice contains vitamin c in it so is it right to use sodium benzoate as a preservative for these. Can I consider potassium metabisulphite to preserve lemonade and lemon juice to increase its shelf life. If yes could you please tell the process to use it.
Thanks so much for the ingormation, this is very helpful. Would this concentration apply to kombucha as well?
Yes, absolutely
Great video. Very informative.
Can I use it for cold coffee business
Can i use this in baking cakes?
No, this preservative is only for liquid products
Fascinating! What if you want more than a month of shelf life? I'm planning on making nonalcoholic rum with sucralose and trying to do a few bottles at a time.
I had a dream to change the traditional alcoholic drink in my country to modern one,by increasing the shelf life so i need your help.
Hello,
Honesty for the first time I have come across some sensible video on this topic. I am desperately seeking help in preserving dry fruits syrup that has water and the mixture is cooked along sugar. I have been adding Sodium Benzoate and Citric Acid in solid form to the syrup. However it is still catching mould if left at room temperature.
Can you please suggest some remedy? It will be great help if I could fix this issue.
Commercially found same product in the market contains Citric Acid, Sodium Benzoate and Sorbic Acid.
One observation is that if same syrup is left in plastic tub with lid and open to the air in stainless steel bowl and in a glass plate, the mould comes on the syrup that is kept in a covered plastic tub and not on the syrup that was lying open in stainless steel and glass container.
Is there any PH angle associated with my issue? If yes, can you please guide me on how should I adjust the syrup PH?
Regards and many thanks.
Can u pls tell me the method of preserving with coffee milk for commercial purpose?
Thank you so much, can I use this in sauce? If ever how much solution should I add for a 1kg of sauce? Thank you
Thanks Darcy, how we preserve sugar past for longer time
You can use a more concentrated amount of the preservatives, up to 1000 mg per kilogram of sugar paste.
Thanks a lot. Very helpful videos. Question from Germany.
I use the solution to extend the Shelf-Life for the Super-Juice. When I inject the solution, straigt away it form white cristals on the juice. Can you explain what happens and does this reduce the functionality of the preservative ? Thanks Darcy.
Those white crystals are benzoic acid, formed when sodium benzoate mixes with an acid, and benzoic acid is the actual preservative, that's why the pH needs to be below 4.0 for sodium benzoate to work. It is a good thing, the benzoic acid should dissolve back into solution with mixing at room temperature.
Hey Darcy, this might be a dumb question but how long does this solution last. I made some last summer and I'm wondering if i need to make a new batch? Scaned the comments and dont think i herad you say in the video. Thanks!
It should last a while, though how long I'm not sure. I adjust the pH of the preservative to below 4.0 so it preserves itself and my bottles are still good after a year.
Hey Darcy , thank you for sharing the info , really appreciate it. One question,how much would a cordial/soda with this solution stored in the fridge last ?
Thanks Darcy! Can you make a more dilute version of the preservative mixture? I frequently make about 500ml or slightly less of cocktail syrup so measuring and adding 1ml or parts thereof isn’t straight forward. Also sometimes I’ve noticed that richer sugar syrups e.g. 1.5:1 & more end up going cloudy on the shelf & I have to throw them away. Would these preservatives stop that happening?
Yes you can, or you can just use 0.5 mL of the solution. You can buy accurate glass pipettes that will measure 0.1 mL on Amazon for about $15, just look for Glass Pipettes Graduated in the 0.5 to 1.0 mL range. If you still want to make a less concentrated solution, just cut benzoate and sorbate in half and still use 100 mL total volume.
In 250 ml of milk coffee what to put sodium benzote or sodium sorbate and what will be the self life will get
I think 6 months [not sure please do other researches, but i think so
Thanks for the video, can this preservative be used on ginger drink.
Thank you so much for your information.
I a new be here, mind if i ask , Can i use sodium benzoate in my calamansi juice. together with potassiumsorbate with the same measurements as you discussed here. Thank you
Thank you very much!! Well can I use this for canning cold brew coffee?!
Yes you can.
Great tutorials, thanks for this vital information. Please what amount of benzoate can l use for 5 litre yoghurt. Thanks
Thank you: 0.75 grams for 5L
Amazing video! I just wanna ask how to make a pre batched cocktail drink shelf stabled that will reach months? For example margaritas and old fashioned?
That is a very complex question, I'll be dealing with some of these issues in future videos.
Thanks. Can i use this in cosmetics?. Like cream, shampoo, cleanser etc.. I understand that it will work in liquid items, but will it last for 2year if I add in water phase and then mix that water into oil phasr to make cream emulsion?
Probably not, sodium benzoate requires a pH of 4.5 or lower to be effective.
@@Artofdrink Thanks for this quick reply. May Elohim God bless you brother.
Could you tell me how the ratio mixture of Chilli Garlic Oil with Sodium Benzoate is. THANK YOU!
can we use sodium benzonate or potassium sorbate to stop the fermentation of kombucha duringthe 2nd fermentation... can please help me with it ...I would appreciate it if you could..
I am wanting to do bottled cocktails , what would I need to use to make this stable and how long will they last
So basically you create a 15% sodium benzoate & 25% potassium sorbate w/v solution and add 1ml per 1000ml (1L) of product which amount to 0.015% sodium benzoate & 0.025% potassium sorbate in the end product. Is this correct?
Thank you for the time and the information that all your videos have given, it’s really well-prep and simple to understand.
I have a question, If we want to use both Sodium Benzoate & Potassium Sorbate in a juice or fermented drinks…
- How much of each preservative do we add to 1000ml of the beverage? 1g + 1g or 0.5g + 0.5g?
- Does it have any effects if we heat it up (e.g. If we apply the preservative during the pasteurization process, boiling to be precise)
Thank you in advance : )
In Kombucha I use 0.01% both kali sorbate and natri benzoate, it's working well. In my opinion, if i use preservation, i won't us pasteurization in my drink :D
Hello if we want to low ph what must we add? And if we want high ph what must we add? Thank you
Thank you so much for this educative video, you are the best so far
Can this method be used on a plant based based milk drink, such as soymilk or tigernut drink for commercial production?
Yes, absolutely
if we want to add na benzoate to preserve sauce, do we add it during cooking process or after the cooking process? I heard it is better to add it at the end, because benzoate is not responding well to being cooked for a long time (above 2 hrs). Thank you.
Take Love Brother ❤ such an Amazing explanation.
Well could you please tell me in what percentage ratio of Sodium Benzoate can i use it on 1 Ltr coffee syrup or chocolate syrup & how long it will last ?
Thanks
Thanks, 1 litre of syrup gets the same 150/250 ppm of benzoate/sorbate. As for how long that last, each product is different but typically it should last longer than 16 weeks, and if the sugar content is above 66%, it should last maybe a year. You would have to do an experiment to see how long it would last.
Hi, is Sodium benzoate a good preservative to use in iced coffee? And how much do i add to a gallon if so?
Darcy. I make a canned Grapefruit Soda with 13% Grapefruit Juice. Do you think the Vitamin C that comes with the Grapefruit juice would be problematic for the Benzoate solution?
hello sir, can sodium bensoate and citric acid are advisable to put together in calamansi juice? i hope you response thank you and God bless!
Cancer recipe?
Yes, sodium benzoate and citric acid are fine together.
Brother great video, thank you it's clear.
Can I put this mixture you made 1ml in 1 litter of garlic sauce and mayonnaise?
Thanks. Sodium benzoate only work when the mixture is mostly water, so mayonnaise and similar mixtures don't work well with it.
Sir,Please tell me how much i add sodium benzoate into normal water?
It will not work in pure water, the pH needs to be 4.5 or lower and then you can add 1.5 grams per 10L
Sir i want to launch milktea or milkshakes in plastic bottles can i used sodium benzoate or how can i preserve the colour also upto 3 months please reply sir
Thanks much, very informative video. How much would I use in 1 gallon of fresh cut coconut water ?
Thanks, you would add 3.8 mL of the solution per gallon
Hi!
I'm looking to preserve an alcoholic iced tea. The alcohol content is 3.5%, and it currently has around 5ml of lemon juice. I read that I should need 1000mg for every 100ml of liquid? If that's correct, then I'd need 3.3g of citric acid (330ml drink).
My question to you is, when I come to adding the citric acid, how much water am I diluting it by? And how much of that solution am I then adding to my 330ml drink?
Thank you in advance.
Sir i have questions if i am using ethanol for orange soda does preservatives are necessary
Can this preservative blend be added to natural skin care applications? If yes whats the ratio?
Hello there, can this be used to preserve yoghurt drinks also?
If it is a drink, yes it can at the same levels in the video. Cheers
So do you have to use potassium sorbate. I’m making a mouthwash that I’m trying to preserve and I have the sodium benzoate but not the potassium sorbate. I can purchase but just wanted to see if it was necessary. Please let me know.
Sorbate and Benzoate work on different things, for example sorbate inhibits yeast, but if you feel you don't need it you can try with just sodium benzoate. But if you find that you get fermentation (the taste of carbonation or bubbles forming) then add sorbate in the future.
@@Artofdrink thank you so much for your kind reply!
Great Video very helpful , 1 question can you use citric acid with sodium benzoate or is citric acid considered like vitamin c , thanks
Citric acid is fine and does not react as Vitamin C does
Can you use it when making oatmilk tea?
How much quantity of sodium benzoate and potassium sorbate in 1 ltr herbal shampoos … plz suggest me it will be helpful for me
Great video, thank you. Question for you if you have some time. I'm wanting to preserve a homemade lemonade which will have vitamin c in it from the lemons obviously, if I'm storing the the finished drinks in a plastic bottle kept away from uv light should the benzene thing be an issue I should be concerned with?
Thank you. Typically no, the benzene thing isn’t a major concern. Most manufacturers removed ascorbic acid out of an abundance of caution, not because there were any adverse health outcomes.
I would like to make homemade lemonades and teas can i use this?
Yes you can
what about putting it in mayonaise when adding onions to it
I am making fruit mocktails with fruit juices not mixers. I assume I can use this to preserve it and make my product shelf stable. Does it need to be refrigerated after i make my mocktail or can it be left out on the shelf/counter? if so, is there an estimate of how long?
Hey Sir. This is such a great video thank you so much. I saw you in the video mixing potassium sorbet with sodium benzoate. Should I only use sodium benzoate as a preservative or do I have to always mix it with potassium sorbet ?
You can use sodium benzoate by itself, and sorbate will reduce yeast fermentation, though benzoate doesn't stop yeast.
When I add this to my shrub (vinegar, sugar, water, lemon/lime, apple/ginger) mixtures, it bubbles white and creates tiny solid pieces. What is this and is it normal?
can I use sodium benzoate and soda for all drinks please
Could you tell us the mixture ratio of Garlic oil with Sodium Benzoate as preservatives? THANK YOU DARCY!!!
I don't have any experience with foods, just drinks, but typically the maximum amount is 0.1% in foods.
What preservative or process can i use to prolong the shelf life of coconut water? Thanks
The two in the video used at the levels in the video will work fine. Just make sure the pH is 4.0 or below.
What if the drink is alkaline in nature , say milkshakes containing grams , banana and dry fruits . Then what's the best preservative to use ? @Artofdrink
Can we use it for an energy drink and pasteurize around 95-100 Celsius degrees??
Sure
Can we use this solution latte coffee
Thank you so much for doing this video, this what have been looking for. Please I have a question using 1ml per liter, would the shafts live last more than a month, maybe like 6 month to a year.
Thanks. Shelf-life varies widely depending on what and how it is made. A few research papers give the extended shelf-life to 4 months, but it could be shorter or longer depending on other factors. The best way to know is to do a test. Make 24 bottles and taste one every week until it goes bad.
Can I increase the ml per liter maybe 2 to 3 ml per liter for testing. Would it be fine?
@@Ramcykinds no, you would exceed regulatory limits
Thank you sir
Good evening Sir. How long can the solution last, can the solution stay up to a week without going bad.
Great video, thanks! I see a lot of commercial syrups here in the U.K. with just potassium sorbate and citric acid in them. Would the quantity of potassium sorbate need to be increased if sodium benzoate were not used?
Than you. The potassium sorbate level stays the same for all beverages.
Good video. How many ppm of potassium sorbate will this create when 1 mL is added to 1 L of liquid?
250 mg/L with 1 mL
can i use this to lemonade? lemon juice
When I add this to my shrub mixtures it bubbles white and creates tiny solid pieces. Is this normal?
Works well with tea and stevia.
Hi Mentor I really hope you respond to this 🙏🥺.
In a situations where Potassium Sorboate isn't available and you want to use Citric Acid + Sodium Benzoate instead, what should be the measurement of Citric Acid and Sodium Benzoate in this scenario?
Thank you in advance
Potassium sorbate inhibits yeast whereas benzoate inhibits things like bacteria. The level of benzoate is the same in all beverage scenarios.
@@Artofdrink thank you for your response. Can I do a ratio 2:1 or 1:1 for citric acid and sodium benzoate?
Hi Darcy! my sodium benzoate/potassium sorbate solution didn’t turn yellowish like in your video. Mine is basically colourless. Is that normal? or could one of the ingredients I bought be defective/falsely labelled?
I am not sure; if you buy from reputable suppliers, it should be fine.
Hi Darcy, I'm thinking about using your solution in my cordials, but some of them would contain ascorbic acid as I would also use fruit juices in my cordials. So would it still be safe to use in this case, or could the formation of benzene occur and present a health risk?
The benzene issue is overblown and it is not an instantaneous reaction, it actually takes a while to develop. And even then the amount formed are miniscule, so I personally wouldn't work about it, but how you formulate is your choice.
Hi Sir,
I am from India. I am really impressed by your video and knowledge. I would like to open my beverage company, I need your help to understand the chemical chemistry for body.
Can I add it to fresh juices like mango or any type of fruit juices so I can make it and sell it to stores ?
Yes
For the juice 1 liter combined with water how may sodium benzoate needed ty waiting for your reply
1 ml of sodium benzoate solution per litre
@@Artofdrink thank you new friend from the Philippines ty for your reply
I have had an open benzoate lying around for three years now can I use it to save any items will there be any harm? Please let me know
What is the process it can illiterate it in water
After freezing buttermilk solid and liquid seperate. How can i prevent seperation and solid particles are larger in size. Please give me a suggestions
I really need this
Please take a look at the latest video on emulsification, it may help: th-cam.com/video/lYToDpVAeMU/w-d-xo.html
Can i use your preservative solution with citric acid beverage that i made? Just trying to find the safest option.
You should actually watch the video, the answers are all in it.
Do sodium benzoate turn in to benzene with vitamin C
what can l put in my drink without rotten in 1year and how many spoons can I put in100 RL s
How do you stabilise simple sugar syrup(for cocktails for example) because the P.H. is over 4?
You can adjust the pH of simple syrup to 3.5 to 4.0 because it doesn't affect the flavour much but really extends the shelf-life. Check out the video on zero calorie simple syrup to see how to adjust the pH with citric acid: th-cam.com/video/2V9ZGT4ibhg/w-d-xo.html
Can this be used in milkshakes?
Can i use it as ragi drink preservative
Hey man. Tks a lot for all the shared knowledge. Should this preservative theoretically work in any kind of drinks that sit in a pH range of 3.5 and 3.8? Im asking cuz I plan to make some 0 cal syrups that are a little different from the one you gave the recipe for.
yes, it will work in almost any beverage with the listed pH range.
What is the quantity of sodium benzoate use in one kg flour batter?
Sodium benzoate is only used in liquid preparations, it is not useful in dried products.
Can i add it to sugarcane juice. If yes, what would be it self life without refrigation ???
You can. It should be similar to tamarind, so possibly six weeks. Here is some research: www.ncbi.nlm.nih.gov/pmc/articles/PMC3951547/
Is it possible to use only potassium sorbate to preserve a water based drink for up to 6 months (so I can store in bulk)
It depends, sorbate and benzoate work on different pathogens so that is why they are often used together. Try it on a small scale and see what happens after a few weeks. You'll be able to taste if the drink has gone off.
Thanks for all the information!! Love from India ... Just wanted to know what preservatives could be used for6 -8 ph water based drinks and in what quantity? Thanks in advance.😊
Don't know at the moment, will do a video on it in the future
Can you use it to preserve palm wine and sugar cane juice, on commercial basis please? Thank you
Can this be used for cold pressed juices
Yes it can
So interesting! I make a lot of syrups. The one that seems to go bad most rapidly is my orgeat. Even in the fridge. If I could find a way to lengthen it's shelf life I'd be very happy. Especially since it's such an unpleasant process to make it.
This preservative will do the job but the pH must be around 4
Can it be used to preserve cane syrup
Yes it can
Thanks for this video which i kept.on looking over the internet and books but found none.
My question is, can sodium benzoate be used alone or it should be ( like essentially) dissolved with potassium sorbate?
You can use it alone as long as the pH is below 4. Potassium sorbate does a few things that sodium benzoate doesn't, like inhibit yeast from fermenting your beverage.
@@Artofdrink thanks for responding.
Shall the preservatives be applied to the food during cooking or only when the food is ready for packing?
@@Genlightenment no idea, I only work with beverages.
@@Artofdrink
What is the right time to put preservatives in the beverage industry?
I tried this solution in an acidic cordial 2-2.2pH and it curdled and it doesn't dissolve. What can I do ?