Nipagin Powder

Chemical name: Parahydroxybenzoate group
Commercial name: Paraben esters

White crystalline powder or colorless crystals, soluble in alcohols, ethers and acetone, extremely insoluble in water, with a boiling point of 270 - 280℃.

It is mainly used as a bacteriostatic and preservative agent in organic synthesis, food, cosmetics, and medicine, and is also used as a preservative for feed.
It is a milky white to yellowish-brown powder, odorless and tasteless, and highly prone to absorbing moisture and forming lumps. It is a type of non-ionic surfactant formed by the combination of sucrose and fatty acid groups. It is edible and harmless to the human body. It has excellent biodegradability. It is a highly efficient emulsifier.
Nepalin esters are internationally recognized as broad-spectrum and highly effective food preservatives. Countries such as the United States, Europe, Japan, Canada, South Korea, and Russia all allow Nepalin esters to be used in food. It is widely used in soy sauce, vinegar and other seasonings, pickled products, baked foods, sauce products, beverages, rice wine, and fruit and vegetable preservation, etc. In China's GB2760, nepalin ethyl ester, nepalin propyl ester, and sodium nepalin methyl ester, sodium nepalin ethyl ester, and sodium nepalin propyl ester salt are allowed to be used as food preservatives.
Due to the addition of a large amount of nutrients in cosmetics, it is easy to create conditions for the reproduction of microorganisms. Therefore, a certain dose of preservatives is added to cosmetics to prevent microbial contamination and spoilage, thereby extending the shelf life. The Chinese Cosmetics Hygiene Standards stipulate that the maximum limit of the single ester of parahydroxybenzoate in cosmetics is 0.4%, and the maximum limit of the mixed ester is 0.8%. Studies have reported that excessive use of parahydroxybenzoate esters in cosmetics can cause contact dermatitis.
Nepalin esters are also known as parahydroxybenzoate. Due to its phenolic hydroxyl structure, its antibacterial performance is stronger than that of benzoic acid and salicylic acid.

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