Questions on sodium benzoate for spread

Hi, i have some question (newbie here)

 

As written on the sodium benzoat (powder) label packaging i bought, the maximum used for beverage is 600mg/kg and 1000mg/kg for food.

 

1. if i want to use it for jam/spread, how much of it should i use?

 

2. the 1 kg written on the packaging, does it mean from the total of raw material/ingredients i use for cooking or the weight of the final result after cooking?

 

3. my main ingredient is milk. how do i mix the preservative? is it mixed with the milk before i cook it, so it will dissolve? OR i pour when cooking process (but i'm not sure because the melting point is 120^oc)? OR after the cooking process (but i'm afraid it wont mixed perfectly because the final result is condensed, not liquid)

 

4. is there any other way to define the expiry date for my product except from doing it on a lab? because defining the expiry date from the lab takes 6 months, and it's too long for me

 

Please help, thanks before

Please stop posting the same topic, I have deleted the others.

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Please stop posting the same topic, I have deleted the others.

Sent from my HTC One M8s using Tapatalk

Sorry about that, i just realize that i post on the wrong category

I think you have posted it more than twice, admins change titles and move topics to be more understandable etc. Please be patient and I'm sure you will receive helpful replies.

Regards,
Simon

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