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using zinc salt and sodium benzoate together
Is using water soluble zinc salt such as zinc gluconate and sodium benzoate together (at low pH aqueous solution, formed by water+citric or lactic acid) expected to cause a problem, such as decreased preservative potential of either?
I’m imagining some ionic, non-covalent interaction between Zn+ and benzoate -, making both or either less effective, but I am not sure, maybe such ionic interaction is so weak and temporary it is not expected to hamper their effects.
In a similar way, what happens if I use sodium benzoate in a low pH aqueous solution with cationic protein? Would that decrease the effect of benzoate as a preservative as well as affect the performance of the protein?
Is there a better preservative alternative that is natural, effective against yeast/mold, but is compatible with zn salt and cationic proteins?
(Looking for a natural one, not because it is necessarily better than the synthetics, but due to labeling reason for a specific formulation in a foreign country.
And if a natural preservative option is not available to solve this, are preservatives/helpers such as phenoxyethanol, EDTA, EHG pretty much the “best” way to go in this situation where zn salt and/or cationic proteins are involved for yeast/mold?)
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This discussion was modified 5 months, 1 week ago by
Bluebird.
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This discussion was modified 5 months, 1 week ago by
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1 Reply
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What is the product and pH? Other option vs. fungi, you might try IPBC or cap hydroxamate. What do you have for bacteria? Go with about anything before “natural” - whatever that means. Let your challenge test guide you and look for kill.
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