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Beige to light-yellow crystalline powder. Odorless, slight sourness. Melting point: 109℃～112℃. Solubility(25℃,g/100g): ethanol 3; glycol 1.7; olive oil＜1.6; glycerin＜0.1; water＜0.1. Hardly soluble in water. pH value of saturated aqueous solution is 4. thermostable and no moisture absorption. It can be volatilized when heat by water.

It is a broad spectrum preservative, especially for mold and yeast. The concentration of effective working is low and it is thermostable.