Diglycolamine is a colourless, slightly viscous liquid with a mild amine odour. DGA is miscible with water, alcohols, and aromatic hydrocarbons but relatively immiscible with aliphatic hydrocarbons and ethyl ether.

Chemical Names: 2-(2-AMINOETHOXY)ETHANOL, Diglycolamine, 929-06-6, 2-Aminoethoxyethanol, Ethanol, 2-(2-aminoethoxy)-, Diethylene glycol amine

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Sodium Benzoate aqueous solution is alkaline in nature with pH value 8 approximate.  Sodium benzoate is combined with water, benzoic acid is produced. Benzoic acid is the active form of the preservative—the form that protects foods. Benzoic acid is also found naturally in some fruits, such as cranberries, plums, and apples.

Medicinal application of Sodium Benzoate to control Ammonia in URINE ?

Liver diseas problem generate excess of Ammonia in waste product and release ammonia via urine.  Uses of sodium benzoate may help treat such things. The chemical reduces high blood levels of the waste product ammonia, such as in people with liver disease or inherited urea cycle disorders — conditions that limit the excretion of ammonia via urine.

Sodium Benzoate, NF/FCC is widely used in carbonated and still beverages, syrups, cider, salted margarine, olives, sauces, relishes, jellies, jams, preserves, pastry and pie fillings, low fat salad dressing, fruit salads, prepared salads, and in storage of vegetables. Some generalized applications are described in the following examples. Keep in mind that both federal and state regulations may apply to specific applications. These regulations should be reviewed and verified as applicable or non-applicable for each specific use application.
 
BEVERAGES:
Sodium benzoate is the standard preservative used in carbonated beverages. Typically 0.03 to 0.08% is used for the finished products. Sodium benzoate is often used to preserve the flavor syrup prior to the addition of the beverage acidulant. Non-carbonated beverages normally require somewhat higher concentrations of 0.05 to 0.1% sodium benzoate in the finished products.

CIDER:
The shelf life of non-pasteurized cider can be greatly extended by using sodium benzoate and it should be added as soon as the juice is pressed. A slight tang, which many tasters apparently prefer, may be imparted to the cider by concentrations of sodium benzoate as low as 0.04%.
 
MARGARINE:
Margarine is regulated by standards of identity described in 21 CFR 166.110. Sodium benzoate is allowed as a preservative up to 0.1%. Special attention to the preservation may be required for low salt or salt free margarine, as salt may exhibit a synergistic effect with sodium benzoate.

SYRUPS:
Concentrated sugar solutions are somewhat resistant to fermentation under ideal conditions but may be subject to quality deterioration in non-ideal circumstances. Sodium benzoate may be used to inhibit microbial growth in these syrups at levels of about 0.1% at pH values below 4.5. In chocolate syrups and other fountain syrups with pH values above 4.5, sodium benzoate may be used in conjunction with other preservatives that are more effective in that pH range.
FRUITS, FRUIT JUICES, AND FRUIT SALADS: Typically sodium benzoate will be used at levels of 0.05 to 0.1% to preserve these products. Maraschino cherries are preserved with 0.05 to 0.1% sodium benzoate. The shelf life of chilled citrus salads is materially improved by the use of 0.03 to 0.08% sodium benzoate in the cover syrup.

ORANGE JUICE PRODUCTS:
Orange juice products are regulated by standards of identity of “Orange Juice with Preservative” described in 21 CFR §146.152 and "Concentrated Orange Juice with Preservative" 

FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PROUDCTS: Fruit butters, jellies, preserves, and related products are regulated. According to that regulatory description, GRAS preservatives such as sodium benzoate are permitted as optional ingredients in a concentration reasonably required for preservation. Artificially sweetened fruit jelly is and artificially sweetened fruit preserves and jams to contain sodium benzoate up to a level not to exceed 0.1%, by weight, of the finished food.

SALAD DRESSINGS:
Non standardized salad dressings which have a relatively low fat content may be preserved by the use of sodium benzoate at a use level of 0.1%, if the product is below a pH of 4.5.

PREPARED SALADS:
Prepared salads are generally kept under refrigeration but additional protection against mold and yeast growth may be gained by using 0.1% sodium benzoate. The pH of these products should be below 4.5 for the preservative to be effective. The preservative should be added with the salad dressing or with the gelatin solution.

NON-STANDARDIZED SAUCES AND CONDIMENTS:
Many non-standardized sauces and condiments that have a pH range below 4.5 may be effectively preserved with sodium benzoate at 0.05 to 0.1%.PICKLES AND PICKLE PRODUCTS: Yeast and mold contamination and scum formation in pickles and pickle products may be controlled with up to 0.1% sodium benzoate. The sodium benzoate may be added with the sweet juice to be used on the pickles, which may make up about one-third of the total bulk content. Consequently, 0.3% sodium benzoate could be added to the sweet juice to attain not more than 0.1% sodium benzoate in the entire finished product.

PHARMACEUTICAL, TOILETRY, AND COSMETICS APPLICATIONS:
Sodium benzoate, NF/FCC is used extensively in pharmaceutical preparations, toiletries, and cosmetics. Sodium benzoate is a well-known and widely used preservative for pharmaceutical products such as syrups, flavored vehicles, and multiple dose containers for liquid preparations. The pH is an important factor and use levels may vary.In the manufacture of compressed tablets that will give clear solutions, a level of 2 to 4% sodium benzoate powder in the granulation has been described as an efficient lubricant and provides rapid disintegration times. Sodium benzoate has a solubilizing effect of certain drugs, which is useful, for instance, in caffeine preparations or certain anesthetic compositions. Sodium benzoate is also used as a diagnostic acid for liver function.Sodium benzoate is a safe, economical preservative in certain toiletries preparations such as creams, lotions, gum solutions, and toothpaste. The advantages of sodium benzoate in these applications are that it is colorless, odorless, readily soluble, and generally is compatible other ingredients. Sodium benzoate has been generally reported to be used at concentrations below 3%. The preservative is also most efficient at lower pH values. The inhibitory level of sodium benzoate in emulsions increases with oil content. Sodium benzoate has found antimicrobial applications in mouthwashes, dermatological creams and ointments, and deodorants.

OTHER USES:
Sodium benzoate has been used as a preservative for various juice extracts during processing steps and in the finished product. One such application is in the use of sodium benzoate as a preservative for yucca juice extract, which is a natural surfactant used in dairy waste control.
Many other uses of sodium benzoate, NF/FCC are possible in these industries whenever there is an application for a preservative and the parameters of the media are suitable or may be made suitable for sodium benzoate.

INDUSTRIAL APPLICATIONS:
CORROSION INHIBITION:
Sodium benzoate has found considerable application as a corrosion inhibitor in low concentrations. Corrosion inhibition has been reported for steel, zinc, copper, copper alloys, soldered joints, aluminum, and aluminum alloys. As a liquid phase inhibitor, low concentrations of sodium benzoate have been reportedly been used for corrosion control at a pH as low as 5.5, but the most effective inhibition appears to be in the pH range of 6 to 12. The effectiveness of the corrosion inhibition has been reported to be positively affected by small concentrations of Sodium Nitrite and negatively affected by concentrations as low as 0.1% of Sodium Chloride and / or Sodium Sulfate.
A critical minimum pH for inhibition with respect to the sodium benzoate concentration has also been indicated.

It has been suggested that sodium benzoate reduces fouling by reducing the tendency of rust and scale to dislodge from corroded surfaces. Sodium benzoate does not cause foaming or frothing when-used as a corrosion inhibitor in these applications. Sodium benzoate also presents no toxicity problems when used as a corrosion inhibitor, which could be an asset in applications sensitive to odor and toxicity.
The use of sodium benzoate impregnated in paper wrappers has also been used to inhibit the corrosion of tin, steel, chrome plated, and galvanized surfaces even in humid environments. Total contact of the metal surfaces by the wrapping medium is required. In some instances, wrapper protection has been unsuitable and the metal parts have been reported to be inhibited by dipping in solutions of Sodium benzoate. Sodium benzoate has also proved useful in protecting the metal containers for such products as agricultural chemical solutions, household products, waxes, polishes, and aerosol products. Corrosion around labels on tins has been prevented by Sodium benzoate in the adhesive emulsion. Can rusting in neutral to slightly acidic emulsion paints has been prevented by use of sodium benzoate. Sodium benzoate undoubtedly has additional applications as a corrosion inhibitor and has been more extensively evaluated outside the United States where it is more frequently used in that application, especially in automotive engine cooling service.
 
OTHER INDUSTRIAL USES:
Several other industrial uses for sodium benzoate have been discovered and they are quite valuable. Some of these uses include chemical intermediates, catalysts, and as nucleating agents for polyolefin manufacture.
 

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