Processed
Powder Benzoate
Powder sodium benzoate dissolves rapidly into syrups, sauces, and pickle brines for acidic food preservation. Fine crystals suit batch kettles where full solution is confirmed by clarity before other solids go in. White, free of caking, with only a faint chemical-sweet note if tasted neat. Never dose by guesswork—legal limits and flavour thresholds are close in some beverages. Store sealed and dry.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 15920 mg
- Salt 39.8 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.6 g
- Water 0.6 g
- Minerals 15920 mg
- Major Minerals 15920 mg
- Sodium 15920 mg
Minerals
Fine sodium benzoate powder for dry blending into drink premixes. Same salt as the parent: 0 energy, 0 sugars, sodium ~15950 mg/100 g. High surface area picks up a little extra moisture.
History
Powder sodium benzoate entered soft-drink and condiment kitchens as a primary acid-food preservative.
Fine powder remained the default for batch syrup rooms worldwide.
Powder specs tightened with residual impurity and heavy-metal controls for beverage grade.