Nipagin ester is an internationally recognized broad-spectrum and efficient food preservative. The United States, Europe, Japan, Canada, South Korea, Russia and other countries allow nipagin ester to be used in food.
Widely used in soy sauce, vinegar and other condiments, pickled products, baked products, sauce products, beverages, yellow wine and fruits and vegetables preservation. China's GB2760 stipulates that ethyl nipagin, propyl nipagin, sodium nipagin methyl ester, sodium nipagin ethyl ester and propyl nipagin sodium can be used as food preservatives.
Extended data;
The antibacterial activity of nipagin ester is mainly in molecular state, and the hydroxyl group in its molecule has been esterified and no longer ionized, so it has good antibacterial effect in the range of pH 3 ~ 8. Benzoic acid and sorbic acid are both acidic preservatives, and the antibacterial effect of products with pH >: 5.5 is very poor.
Nipagin ester is very safe. Taking ethyl ester as an example, its LD50 is 5000mg/ kg, ADI is 0 ~ 10 mg/kg, benzoic acid is 2530 mg/kg, and ADI is 0 ~ 5 mg/kg.
The LD50 of sorbic acid is 7630mg/kg, and ADI is 0 ~ 25mg/kg. Because the amount of nipagin ester is only1/kloc-0 ~1/5 of sorbic acid and benzoic acid, its relative safety is much higher than that of sorbic acid.
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