The characteristics of 2-Ethylhexyl 4-hydroxybenzoate are: with the increase of the alkyl group in the paraben, the water solubility gradually decreases, the fat solubility increases gradually, the toxicity also decreases, and the antibacterial activity increases , in which esters of alkyl carbon chains with 11 and 12 carbons have the greatest antibacterial activity.
2-Ethylhexyl 4-hydroxybenzoate is a broad-spectrum, high-efficiency, low-toxicity food preservative, and one of the three major food preservatives recognized internationally.
ChEBI: 2-Ethylhexyl-4-hydroxybenzoate is a benzoate ester.
Synthesis of 2-Ethylhexyl 4-hydroxybenzoate usually uses p-hydroxybenzoic acid (P-hydroxybenzoic acid) and the corresponding alcohol for esterification to azeotrope with water agents (such as petroleum ether, benzene, toluene, cyclohexane, etc.)
