Comparing E210 - Benzoic acid vs E350I - Sodium malate
Overview
Synonyms
Products
Found in 386 products
Found in 22 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 2 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
Is benzoic acid soluble in water?
Only sparingly—about 3 g per liter at room temperature; its solubility increases in hot water and it dissolves readily in many organic solvents.
Is benzoic acid polar?
It has a polar carboxyl group but a nonpolar aromatic ring, so overall it’s only weakly polar; its benzoate salt is much more polar and water‑soluble.
Is benzoic acid a strong acid?
No—it's a weak acid, with a pKa of about 4.2.
What is the melting point of benzoic acid?
About 122–123 °C (251–253 °F).
Is benzoic acid bad for you?
At approved food levels it’s considered safe, with an ADI of 0–5 mg/kg body weight/day; some people may experience irritation or hypersensitivity, and benzene formation in certain acidic drinks is monitored and kept very low.
How much oil in 2001 ford e350i take?
That’s a vehicle question; E350(i) refers to sodium malate, a food additive, and is unrelated to engine oil capacities.
What is sodium hydrogen malate used for?
Sodium hydrogen malate (E350(ii)) is used as an acidity regulator and buffer that provides mild tartness and helps stabilize pH in foods like beverages, jams, and confectionery.
What is sodium malate sodium level?
Disodium malate (E350(i)) is about 26% sodium by weight (~260 mg sodium per gram), while monosodium malate (E350(ii)) is about 15% (~150 mg/g).
What is sodium malate used for in foods?
It functions mainly as an acidity regulator/buffering agent and humectant, adding gentle tartness, controlling pH, and helping retain moisture in products like beverages, confectionery, and baked goods.
Why add sodium malate in salmon caviar?
To gently regulate pH and act as a humectant, which helps stabilize texture, reduce drip, and subtly enhance flavor/salt perception for better shelf-life.