Paraben iso-butyl: chemical properties: small colorless crystals or white crystalline powder. Odorless. Insoluble in water (0.035g/100ml, 25 ° C). Uses: preservatives; fungicide. Rarely alone, often mixed with isopropyl acetate, butyl acetate, etc., as the use of water-in-oil emulsifier. Dioxide solubility than mere increase of 2 to 3 times. Easy for soy sauce. Usage: can be used as a food preservative, Fungicide. Allows the use of parabens, ethyl ester, propyl ester, isopropyl ester, butyl ester, isobutyl ester and another Dioxide 6, wherein the strongest antibacterial effect Dioxide. The goods on a variety of molds, yeasts inhibit or kill, and are less affected by pH. Limit for soy sauce, vinegar, soft drinks, sherbet, fruit sauce, fruit and fruits and vegetables (limited to the skin). An amount of 1.4 times that of the p-hydroxy benzoic acid.