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food safety is a multi-layer approach
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obviously cleaning your hands and
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washing your equipment is important but
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refrigeration and pasteurization in some
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cases are another element of it but
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preservatives also fall into that so let
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me show you how to use a preservative
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like sodium benzoate and a potassium
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sorbate to prevent bacterial and mold
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growth in anything you create that needs
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it Andres O'Neill and this is Art of
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drink if you read the internet and you
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look up sodium benzoate you'll kind of
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get a bad impression but don't because
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you know the internet YouTube It's all
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about getting the most amount of clicks
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and clickbaity titles with terrible
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things will scare you into believing it
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but as somebody who studied chemistry
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and work in research labs for 15 years
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I'm going to put it to you straight I'll
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explain why sodium benzoate is actually
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super safe to use and the alternative
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without a preservative is so much worse
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for you so let me talk about that a
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little bit now sodium benzoate is a
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simple compound it's actually found in
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nature in the form of benzoic acid
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blueberries or one of the crops that
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actually has a fair amount of it and the
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thing about sodium benzoate is it's so
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much safer than the alternative of
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bacteria in molds in your food so one of
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the things is that molds produce molds
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and bacteria can produce serious toxins
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like sugar toxins and if you don't know
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what sugar toxin is it comes from E coli
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or a specific strain of E coli and it's
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140 times more toxic than rattlesnake
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venom whereas ethyl benzoate so much
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safer you could eat a couple teaspoons
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of this like for my size 80 kilo guy I
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could eat a tablespoon or two and it
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would have limited effect on me but the
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bacteria from E coli or even botulism
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they are more toxic than most snake
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venoms and actually if you look at the
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top 20 most toxic compounds to humankind
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it is bacterias and molds that actually
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dominate
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snakes come in below that but here's you
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don't have to believe me all you have to
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do is understand that countries that
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don't have access to clean water or a
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safe food supply have a lifespan about
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30 years shorter
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than countries that do and of course
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Wars and all sorts of other things
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factor into that but here's the reality
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if you're exposed to micro doses of
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these toxins from bacteria and molds
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over the lifespan so 50 years they do
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weaken your body they are again as toxic
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as snake venom and what happens is that
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you may not even suffer many effects
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from a repeated exposure to bacteria and
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mold toxins but over a long period of
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time they do attack your organs and your
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nervous system whereas sodium benzoate
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does not do that it simply passes
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through your system sometimes it's
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metabolized but our body handles it
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perfectly well unlike most of the toxins
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from E coli our body just is just
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supportive to get through it but again
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you don't actually have to have any
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symptoms from these toxins just a
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long-term repeated exposure from
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bacteria and mold toxins will damage
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system and again look at countries that
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don't have access to clean water and
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clean food and you'll find the short the
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lifespan is way shorter now obviously
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some of you may have heard of benzene
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being formed from sodium benzoate and
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that only happens in a very specific
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condition where vitamin C sodium
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benzoate copper and iron ions are
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present and or strong UV light and sure
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it can happen but it produces Benzene in
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the microgram or nanogram doses a
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nanogram dose is one millionth of a
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milligram now our body handles Benzene
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reasonably well we do metabolize it get
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it out of our system in fact some of the
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amino acids in our body through
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metabolic processes produce Benzene
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again on a very tiny amount but the idea
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is you just want to reduce exposure so
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most soda companies or beverage
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companies just remove vitamin C from
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their formulation
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often used as an antioxidant in the
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beverage it's not really needed but any
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other conditions it will not happen in
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your body it will not happen in any
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other conditions if you do not have
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vitamin C present you cannot get Benzene
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from sodium benzoate it is only under
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those very specific conditions I will
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happily take sodium benzoate and keep
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those bacterial and mold toxins out of
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anything I make because those are just
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so much worse for you and having a safe
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beverage that I can consume that I know
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is not contaminated with anything so
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preservatives prevent that sodium
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benzoate and potassium sorbate do an
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excellent job of that along with ph and
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water activity which is having sugar
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levels high enough but pH is one of your
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best control methods but these two give
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you more margin to work with things that
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are not really low in the pH so enough
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safety talk let me show you how to make
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a sodium benzoate preservative that you
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can use in a dropper bottle to make
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things like diet soda
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so making a sodium benzoate potassium
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sorbate combination they're very often
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used together a solution is actually
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fairly easy you just need obviously a
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sodium benzoate you can find it online
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it's readily available potassium sorbate
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again readily available wine shops or
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wine home brew shops have it uh you'll
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need some beakers a balance that can do
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two digits
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0.00 again 30 bucks on Amazon fairly
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cheap and relatively accurate
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you can buy volumetric flasks if you
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want to be really accurate but any
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Beaker that will handle 100 mils and
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where you can actually measure it will
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work fine a couple dropper bottles or
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one dropper bottle will work and labels
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so it's always good to have labels as
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well as some distilled water now I use
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distilled water again that's part of the
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sanitation thing
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if you use tap water it's unlikely
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you're going to get bacterial
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contamination but you can with distilled
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water you're almost guaranteed not to
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we're gonna make a 150 parts per million
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per ml solution so that means one
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milliliter of this solution in one liter
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of soda
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or even a syrup is enough to preserve it
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and make it shelf stable now often it's
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used in combination with potassium
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sorbate they both act upon different
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things like molds and bacteria they are
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synergistic so off do use them together
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and they are quite cheap so what you
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really want to do is you're going to
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measure out 15 grams
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so 15 grams and 100 mils will get you
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150 parts per million per milliliter
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basically the math it's actually not
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that complicated so we just need a
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spoon
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[Applause]
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now you do want to be reasonably
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accurate with that you can't go above
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150 parts per million of benzoic acid
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now the calculations this is actually
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going to produce a hundred roughly 130
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parts per million of benzoic acid even
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though the solution is 150 parts per
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million of sodium benzoate that's just a
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little bit of a safety margin for you
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but you don't want to go over 15 grams
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per 100 milliliters of solution now the
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next step is to weigh out 25 grams of
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potassium sorbate uh weigh it into a
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different container so 25 grams of
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potassium sorbate into a separate
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container
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just so you don't mess things up
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now that you have that pretty simple you
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just dump it into your solution now for
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this step you just want to use some
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distilled water to start but you're just
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going to get it close to the 100 Mil
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mark
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and then you're gonna put in a magnetic
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stir again you can put this in a bottle
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and shake it and stir it with your hands
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but I just find a magnetic stir saves me
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time
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so let that stir until it is mostly
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dissolved and then we will Top up to the
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100 Mil Mark to get it accurate so I've
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let that serve for a couple minutes it
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still seems a little bit hazy but if
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you're buying the potassium sorbate
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that's extruded or pelletized it seems
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to have a lot of air in it so it just
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get some train in there so while you're
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stirring it'll always seem hazy just
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turn off the stirrer and you'll end up
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seeing that it clears out but we need to
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take out the magnetic stirrer
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set that to the side and we just need to
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bring this up to 100 mils and again this
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is accurate enough if you want to be
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really accurate you can use volumetric
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flasks but for our purposes this will be
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more than sufficient
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so that is our solution now we just have
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to transfer it to a 120 ml bottle or 100
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ml bottle
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that is your preservative solution so
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every time you make a liter of soda if
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you're going to store it for a month
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let's say and you want it to be shelf
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stable you'll add one milliliter of this
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per liter of whatever you're making and
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that will get you to the 150 parts per
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million technically 130 parts per
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million of benzoic acid obviously
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Alcohol and Other propylene glycol do
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have preservative values in your syrups
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so if you're making a Essence for
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example with alcohol you don't need this
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if you're making an Essence with all
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propylene glycol you don't need this
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this is only for something where you're
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going to have a 60 percent or more water
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and you know 60 or less sugar it's this
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idea that this is for specific
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applications you do not need to put it
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in everything again Essences anything
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with alcohol or a high proportion of
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propylene glycol not necessary even high
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proportion of Glycerin not necessary
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diet sodas chocolate syrups syrups that
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are low in sugar below the one to one
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ratio so if you're trying to go for a
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really low sweetener value and you're
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only using like half a cup of sugar to
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one cup of water you will need this for
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any shelf stability again refrigerators
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offer a lot of stability or shelf stable
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prevent bacterial growth so if you're
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keeping things in the fridge you
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probably don't need this but if you're
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making enough where you want to store it
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on a shelf so for example a bar
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or you're commercializing something this
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will be handy again one mil for every
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liter of whatever you're making so if
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you're making one liter of syrup you
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will use one mil of this and that will
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give you
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150 parts per million a sodium benzoate
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and 250 parts per million of
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potassium sorbate and those are the
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recommended levels for beverages you
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can't actually go higher than that so
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that's the maximum level and the
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effective level if you want to know more
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about how to use this check out my video
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on how to make a diet soda because we
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incorporate that into it so thanks for
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watching and I'll see you in the next
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video
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