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Preservation attributes of the organic acids
Without spending lots of time on the phone discussing the matter with manufacturers or searching online, I thought I’d pitch to the forum here. Of the several preservatives that are only effective (pH < 6) as dissociated organic acids, e.g. benzoate, sorbate, dehydroacetate, why would you use more then just one? Isn’t there a hierarchy of efficacy known? And if there is, say its benzoate ion, why use any other. I’ve noticed some manufacturers using two or more in their blends. Solubility is the only factor I can identify. Discuss.
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