The potentizing effect of antimolding agents in syrups

Abstract

In tests using mycophil agar inoculated with microorganisms from deteriorated syrup, mixtures of esters of p-hydroxybenzoic acid showed a potentizing action of 5 to 20 per cent in their preservative effect. For the preservation of syrup, storage tests indicated that a mixture of equal parts of butylparaben and methylparaben was effective at a concentration of 1:4500.