Calcium benzoate is the calcium salt derived from benzoic acid, widely recognised as an effective antimicrobial preservative across global food‑processing industries. Assigned the food additive E number E213 (INS 213), this ingredient has obtained official usage approvals in multiple major regions including the European Union, the United States, Australia and New Zealand. It works by inhibiting the growth of moulds, yeasts and certain bacteria, helping extend shelf‑life and maintain product quality for various food formulations.
Chemically, calcium benzoate belongs to calcium carboxylate family. The formulas and molecular structures of calcium carboxylate derivatives of calcium and related metals are rather complex. In its typical coordination geometry, calcium centre exhibits a coordination number of eight, where carboxylate groups establish stable Ca‑O chemical bonds with calcium ions. Besides coordination configuration, the degree of hydration acts as another key variable that greatly influences its physical properties such as solubility, flow performance and bulk density. Different hydration states will bring visible differences in powder appearance and practical handling behaviours during formulation production.
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