PHỤ GIA BẢO QUẢN THỰC PHẨM

Part 11

Preservatives


Preservatives

732

NAME:

Sorbic acid

CATEGORY:

Antimicrobial preservative

FOOD USE:

Baked goods/ Beverages/ Bread, cake batters, cake fillings, cake toppings/ Cheese, cottage cheese/ Fish
(smoked, salted)/ Fruit juices (fresh), fruit (dried)/ Margarine/ Pickled products/ Pie crusts, pie fillings/
Salad dressings, salads (fresh)/ Sausage/ Seafood cocktails/ Syrups/ Wine

SYNONYMS:

Hexadienoic acid/ Sorbistat/ 2,4-Hexadienoic acid/ 2-Propenylacrylic acid/ E200/ CAS 110-44-1/
22500-92-1/ EINECS 203-768-7/ Hexadienic acid/ (2-Butenylidene) acetic acid

FORMULA:

CH3-CH=CHCH=CH-COOH

MOLECULAR MASS:

112.13

ALTERNATIVE FORMS:

Sodium, potassium, calcium salts

PROPERTIES AND APPEARANCE:

White or off-white powder, characteristic odour

BOILING POINT IN °C AT VARIOUS
PRESSURES (INCLUDING 760 mm Hg):

at 760 mm Hg decomposes at 228°C, at 50 mm Hg = 143°C, at 10 mm Hg = 119°C

MELTING RANGE IN °C:

134.5 (range 132–135)

FLASH POINT IN °C:

127

IONISATION CONSTANT AT 25°C:

1.73 E-5

DENSITY AT 20°C (AND OTHER
TEMPERATURES) IN g/L:

1.36

HEAT OF COMBUSTION AT 25°C IN J/kg:

27718 kJ/kg

VAPOUR PRESSURE AT VARIOUS
TEMPERATURES IN mm Hg:

@ 20°C <0.01
@ 120°C 10
@ 140°C 43


PURITY %:

>99 (anhydrous basis)

WATER CONTENT MAXIMUM IN %:

0.5

HEAVY METAL CONTENT MAXIMUM IN
ppm:

10 (as Pb)

ARSENIC CONTENT MAXIMUM IN ppm:

3

ASH MAXIMUM IN %:

0.2

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water:

@ 20°C

pH 3.1 = 0.15%

pH 4.4 = 0.22%

pH 5.9 = 1.02%

@ 50°C

0.55

@ 100°C 4.00

in vegetable oil:

@ 20°C

0.80

@ 50°C 2.00

in sucrose solution:

@ 10%

0.15

@ 40%

0.10

@ 60%

0.08

in sodium chloride solution:

@ 5%

0.11

@ 10%

0.07

@ 15%

0.04

in ethanol solution:

@ 5%

0.16

@ 20%

0.29

@ 95% 12.6–14.5

in propylene glycol:

@ 20°C

5.5

in glacial acetic acid:

11.5

@ 30°C 0.25

@ 100% 12.9–14.8

FUNCTION IN FOODS:

Antimicrobial preservative: Fungi – broad spectrum; bacteria – mostly strict aerobes. Not lactic acid

bacteria. Flavouring. Acidulant

ALTERNATIVES:

Sodium sorbate; potassium sorbate; calcium sorbate; benzoic acid; sodium benzoate; potassium
benzoate; calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium
propionate

TECHNOLOGY OF USE IN FOODS:

The pKa is 4.8, so sorbic acid and its salts would normally be used at pH less than 4.8. It can, however,
be used at up to neutral pH, but the activity reduces as the pH increases. In wine, it should only be
used in conjunction with sulphur dioxide, otherwise a characteristic off-odour may result

Sorbic acid

733


Preservatives
SYNERGISTS:

Sulphur dioxide, carbon dioxide, sodium chloride, sucrose, propionic acid, dehydration, nisin with
polyphosphates, benzoates

ANTAGONISTS:

Non-ionic surfactants

FOOD SAFETY ISSUES:

This is not an additive which has been subject to great criticism over safety

LEGISLATION:

USA:
GRAS if used in accordance with Good
Manufacturing Practice. 0.1% individually
or 0.2% if used in combination with its
salts or benzoic acid or its salts. Not
allowed in cooked sausage. Limited to
300 mg/1000 gallons of wine. FDA
21CFR § 133, 146.115, 146.152, 146.154,
150.141, 150.161, 166.110, 181.22, 181.23,
182.3089, GRAS; USDA 9CFR § 318.7;
BATF 27CFR § 240.1051

734

UK and EUROPE:
UK: Salad cream 1000 ppm; salad
dressing 1000 ppm; mayonnaise
1000 ppm; wine 200 ppm
CANADA:
Permitted in selected foods
AUSTRALIA/PACIFIC RIM:
Japan: approved with limitations

REFERENCES:

Sofos, J. N., and Busta, F. F. (1993) Sorbic acid and sorbates. In: Davidson, P. M., and A. L. Branen
(Eds.), Antimicrobials in Foods, Second Edition. Marcel Dekker, New York.
Food Chemicals Codex, Fourth Edition (1996) National Academy Press, Washington, DC.
Merck Index, Twelfth Edition (1996) Merck & Co., Inc., Whitehouse Station, NJ.
Ash, M., and Ash, I. (1995) Food Additives. Gower Publishing Co., Brookfield, VT.

ANY OTHER RELEVANT INFORMATION:

Occurs naturally in the berries of the mountain ash Sorbus aucuparia L., Rosaceae (sorbapple, rowan).
pK (25°C) = 4.76


Preservatives

736

NAME:

Sodium sorbate

CATEGORY:

Antimicrobial preservative

FOOD USE:

Baked goods/ Beverages/ Bread, cake batters, cake fillings, cake toppings/ Cheese, cottage cheese/ Fish
(smoked, salted)/ Fruit juices (fresh), fruit (dried)/ Margarine/ Pickled products/ Pie crusts, pie fillings/
Salad dressings, salads (fresh)/ Sausage/ Seafood cocktails/ Syrups/ Wine

SYNONYMS:

Sodium hexadienoate/ 2,4-Hexadienoic acid sodium salt/ Sorbic acid sodium salt/ 2-Propenylacrylic
acid sodium salt/ E201/ CAS 7757-81-5/ Hexadienic acid/ (2-Butenylidene) acetic acid, sodium salt

FORMULA:

CH3CH=CHCH=CHCOOHNa

MOLECULAR MASS:

134.12

ALTERNATIVE FORMS:

Sorbic acid (potassium and calcium salts)

PROPERTIES AND APPEARANCE:

White or fine crystalline powder, characteristic odour

DENSITY AT 20°C (AND OTHER
TEMPERATURES) IN g/L:

1.36

PURITY %:

>98

WATER CONTENT MAXIMUM IN %:

1.0

HEAVY METAL CONTENT MAXIMUM IN
ppm:

10

ARSENIC CONTENT MAXIMUM IN ppm:

3


SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water:

@ 20°C

58.2

in ethanol solution:

@ 100%

6.5

FUNCTION IN FOODS:

Antimicrobial preservative: Fungi – broad spectrum; bacteria – mostly strict aerobes. Not lactic acid

bacteria. Flavouring. Acidulant

ALTERNATIVES:

Potassium sorbate; sorbic acid; calcium sorbate; benzoic acid; sodium benzoate; potassium benzoate;
calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium propionate

TECHNOLOGY OF USE IN FOODS:

The pKa is 4.8, so sorbic acid and its salts would normally be used at pH less than 4.8. It can, however,
be used at up to neutral pH, but the activity reduces as the pH increases. In wine, it should only be
used in conjunction with sulphur dioxide, otherwise a characteristic off-odour may result

SYNERGISTS:

Sulphur dioxide, carbon dioxide, sodium chloride, sucrose, propionic acid, dehydration, nisin with
polyphosphates, benzoates

ANTAGONISTS:

Non-ionic surfactants

FOOD SAFETY ISSUES:

This is not an additive which has been subject to great criticism over safety

Sodium sorbate

737

Preservatives
LEGISLATION:

EFERENCES:

USA:
GRAS if used in accordance with Good
Manufacturing Practice. 0.1% individually
or 0.2% if used in combination with its salts
or benzoic acid or its salts. Not allowed in
cooked sausage. Limited to 300 mg/
1000 gallons of wine. FDA 21CFR § 182.90,
182.3759, 182.3089, GRAS; USDA 9CFR
§ 318.7

UK and EUROPE:
UK: Salad cream 1000 ppm; salad dressing
1000 ppm; mayonnaise 1000 ppm; wine 200 ppm
CANADA:
Permitted in selected foods
AUSTRALIA/PACIFIC RIM:
Japan: approved with limitations

Sofos, J. N., and Busta, F. F. (1993) Sorbic acid and sorbates. In: Davidson, P. M., and A. L. Branen
(Eds.), Antimicrobials in Foods, Second Edition. Marcel Dekker, New York.
Ash, M., and Ash, I. (1995) Food Additives. Gower Publishing Co., Brookfield, VT.

738

Preservatives

740

NAME:

Potassium sorbate

CATEGORY:

Antimicrobial preservative

FOOD USE:

Baked goods/ Beverages/ Bread, cake batters, cake fillings, cake toppings/ Cheese, cottage cheese/ Fish
(smoked, salted)/ Fruit juices (fresh), fruit (dried)/ Margarine/ Pickled products/ Pie crusts, pie fillings/
Salad dressings, salads (fresh)/ Sausage/ Seafood cocktails/ Syrups/ Wine

SYNONYMS:

Potassium hexadienoate/ 2,4-Hexadienoic acid potassium salt/ Sorbic acid potassium salt/
2-Propenylacrylic acid potassium salt/ E202/ CAS 590-00-1/ 24634-61-5/ 246-376-1/
EINECS 203-768-7/ Hexadienic acid, potassium salt/ (2-Butenylidene) acetic acid, potassium salt

FORMULA:

CH3CH=CHCH=CHCOOH

MOLECULAR MASS:

150.22

ALTERNATIVE FORMS:

Sorbic acid (sodium, and calcium salts)

PROPERTIES AND APPEARANCE:

White or off-white powder, characteristic odour

BOILING POINT IN °C AT VARIOUS
PRESSURES (INCLUDING 760 mm Hg):

Decomposes above 270°C

MELTING RANGE IN °C:

Decomposes above 270°C

DENSITY AT 20°C (AND OTHER
TEMPERATURES) IN g/L:

1.36


PURITY %:

>98 (anhydrous basis)

WATER CONTENT MAXIMUM IN %:

1.0

HEAVY METAL CONTENT MAXIMUM IN
ppm:

10 (as Pb)

ARSENIC CONTENT MAXIMUM IN ppm:

3

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water:

@ 20°C

58.2 (pH 3.1)

@ 50°C 61

in vegetable oil:

@ 20°C

0.01

@ 50°C

0.03

in sucrose solution:

@ 10%

58

@ 40%

in sodium chloride solution:

@ 5%

47

@ 10%

@ 5%

57.4

in ethanol solution:

@ 100°C

64

45

@ 60%

28

34

@ 15%

12–15

@ 20%

54.6

@ 50%

45.3

@ 50°C

48

@ 100°C 20

@ 95% 6.5

@ 100% 2.0
in propylene glycol:

@ 20°C

55

FUNCTION IN FOODS:

Antimicrobial preservative: Fungi – broad spectrum; bacteria – mostly strict aerobes. Not lactic acid
bacteria. Flavouring. Acidulant

ALTERNATIVES:

Sodium sorbate; sorbic acid; calcium sorbate; benzoic acid; sodium benzoate; potassium benzoate;
calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium propionate

TECHNOLOGY OF USE IN FOODS:

The pKa is 4.8, so sorbic acid and its salts would normally be used at pH less than 4.8. It can, however,
be used at up to neutral pH, but the activity reduces as the pH increases. In wine, it should only be
used in conjunction with sulphur dioxide, otherwise a characteristic off-odour may result

SYNERGISTS:

Sulphur dioxide, carbon dioxide, sodium chloride, sucrose, propionic acid, dehydration, nisin with
polyphosphates, benzoates

Potassium sorbate

741


Preservatives

ANTAGONISTS:

Non-ionic surfactants

FOOD SAFETY ISSUES:

This is not an additive which has been subject to great criticism over safety

LEGISLATION:

USA:
GRAS if used in accordance with Good
Manufacturing Practice. 0.1% individually
or 0.2% if used in combination with its
salts or benzoic acid or its salts. Not
allowed in cooked sausage. Limited to
300 mg/1000 gallons of wine. FDA 21CFR
§ 133, 150.141, 150.161, 166.110, 181.90,
183.3640, GRAS; USDA 9CFR § 318.7;
BATF 27CFR § 240.1051, GRAS (FEMA)

UK and EUROPE:
UK: Salad cream
1000 ppm; salad dressing
1000 ppm; mayonnaise
1000 ppm; wine 200 ppm

742

CANADA:

Permitted in selected
foods
AUSTRALIA/PACIFIC
RIM:
Japan: approved with
limitations

REFERENCES:

Sofos, J. N., and Busta, F. F. (1993) Sorbic acid and sorbates. In: Davidson, P. M., and A. L. Branen
(Eds.), Antimicrobials in Foods, Second Edition. Marcel Dekker, New York.
Food Chemicals Codex, Fourth Edition (1996) National Academy Press, Washington, DC.
Merck Index, Twelfth Edition (1996) Merck & Co., Inc., Whitehouse Station, NJ.
Ash, M., and Ash, I. (1995) Food Additives. Gower Publishing Co., Brookfield, VT.

ANY OTHER RELEVANT INFORMATION:

Occurs naturally in the berries of the mountain ash Sorbus auuparia L., Rosaceae


Preservatives

744

NAME:

Calcium sorbate

CATEGORY:

Antimicrobial preservative

FOOD USE:

Baked goods/ Beverages/ Bread, cake batters, cake fillings, cake toppings/ Cheese, cottage cheese/ Fish
(smoked, salted)/ Fruit juices (fresh), fruit (dried)/ Margarine/ Pickled products/ Pie crusts, pie fillings/
Salad dressings, salads (fresh)/ Sausage/ Seafood cocktails/ Syrups/ Wine

SYNONYMS:

Calcium hexadienoate/ 2,4-Hexadienoic acid calcium salt/ Sorbic acid calcium salt/ 2-Propenylacrylic
acid calcium salt/ E203/ Hexadienic acid, calcium salt/ (2-Butenylidene) acetic acid, calcium salt/
CAS 7492-55-9

FORMULA:

(CH3CH=CHCH=CHCOO)2Ca

MOLECULAR MASS:

262.32

ALTERNATIVE FORMS:

Sorbic acid (potassium and sodium salts)

PROPERTIES AND APPEARANCE:

White or fine crystalline powder, characteristic odour

BOILING POINT IN °C AT VARIOUS
PRESSURES (INCLUDING 760 mm Hg):

Decomposes >400°C

MELTING RANGE IN °C:

Decomposes >400°C

PURITY %:

>98 (anhydrous basis)

WATER CONTENT MAXIMUM IN %:

1.0

HEAVY METAL CONTENT MAXIMUM IN
ppm:

10 (as Pb)


SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water:

@ 20°C

58.2%

in vegetable oil:

@ 20°C

Practically insoluble

@ 50°C Practically insoluble

@ 100°C Practically insoluble

in sucrose solution:

@ 10%

Sparingly soluble

@ 40%

Sparingly soluble

@ 60%

Sparingly soluble

in sodium chloride solution:

@ 5%

Sparingly soluble

@ 10%

Sparingly soluble

@ 15%

Sparingly soluble

@ 5%

Practically insoluble

@ 20%

Practically insoluble

@ 95%

Practically insoluble

in ethanol solution:

@ 100% 6.5%
Practically insoluble

in propylene glycol:

@ 20°C

in glacial acetic acid:

Sparingly soluble

FUNCTION IN FOODS:

Antimicrobial preservative: Fungi – broad spectrum; bacteria – mostly strict aerobes. Not lactic acid
bacteria. Flavouring. Acidulant

ALTERNATIVES:

Sodium sorbate; sorbic acid; potassium sorbate; benzoic acid; sodium benzoate; potassium benzoate;
calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium propionate

TECHNOLOGY OF USE IN FOODS:

The pKa is 4.8, so sorbic acid and its salts would normally be used at pH less than 4.8. It can, however,
be used at up to neutral pH, but the activity reduces as the pH increases. In wine, it should only be
used in conjunction with sulphur dioxide, otherwise a characteristic off-odour may result

SYNERGISTS:

Sulphur dioxide; carbon dioxide; sodium chloride; sucrose; propionic acid; dehydration; nisin with
polyphosphates; benzoates

ANTAGONISTS:

Non-ionic surfactants

FOOD SAFETY ISSUES:

This is not an additive which has been subject to great criticism over safety

Calcium sorbate

745


Preservatives
LEGISLATION:

REFERENCES:

USA:
GRAS if used in accordance with Good
Manufacturing Practice. 0.1% individually
or 0.2% if used in combination with its
salts or benzoic acid or its salts. Not
allowed in cooked sausage. Limited to
300 mg/1000 gallons of wine. FDA21CFR
§ 133, 182.3225, GRAS; USDA 9CFR
§ 318.7

UK and EUROPE:
UK: Salad cream
1000 ppm; salad dressing
1000 ppm; mayonnaise
1000 ppm; wine 200 ppm

746

CANADA:
Permitted in selected
foods
AUSTRALIA/PACIFIC
RIM:
Japan: approved with
limitations

Sofos, J. N., and Busta, F. F. (1993) Sorbic acid and sorbates. In: Davidson, P. M., and A. L. Branen
(Eds.), Antimicrobials in Foods, Second Edition. Marcel Dekker, New York.
Food Chemicals Codex, Fourth Edition (1996) National Academy Press, Washington, DC.


Preservatives

748

NAME:

Benzoic acid

CATEGORY:

Antimicrobial preservative

FOOD USE:

Beverages/ Margarine/ Bakery products/ Fish products/ Fruit juice, fruit pulp/ Jam/ Liquid egg, whole
egg, egg yolk/ Mayonnaise/ Mustard/ Pickles, sauces, ketchup/ Sausage

SYNONYMS:

Benzenecarboxylic acid/ Phenylformic acid/ Dracylic acid/ E210/ CAS 65-85-0/ EINECS 200-618-2/
FEMA 2131

FORMULA:

C7 H6 O2

MOLECULAR MASS:

122.12

ALTERNATIVE FORMS:

Sodium benzoate, potassium benzoate, calcium benzoate

PROPERTIES AND APPEARANCE:

White crystals, needles or scales, phenolic taste

BOILING POINT IN °C AT VARIOUS
PRESSURES (INCLUDING 760 mm Hg):

@ 760 mm Hg: 249.2
@ 400 mm Hg: 227.0
@ 200 mm Hg: 205.8
@ 100 mm Hg: 186.2
@ 60 mm Hg: 172.8
@ 40 mm Hg: 162.6

@ 20 mm Hg: 146.7
@ 10 mm Hg: 132.1

MELTING RANGE IN °C:

122.4

FLASH POINT IN °C:

121–131

IONISATION CONSTANT AT 25°C:

6.4 E-5

DENSITY AT 20°C (AND OTHER
TEMPERATURES) IN g/L:

1.2659


PURITY %:

>99.5 (anhydrous basis)

WATER CONTENT MAXIMUM IN %:

0.7

HEAVY METAL CONTENT MAXIMUM IN

ppm:

10 (as Pb)

ASH MAXIMUM IN %:

0.05

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water:

@ 4°C: 0.18
@ 75°C: 2.2

@ 18°C: 0.27
@ 95°C: 6.8

@ 20°C: 0.29

@ 50°C:

0.95

FUNCTION IN FOODS:

Antimycotic and antibacterial

ALTERNATIVES:

Other microbials where suitable

TECHNOLOGY OF USE IN FOODS:

Effective versus yeasts and moulds, food-poisoning bacteria, spore-forming bacteria. Not effective
against many spoilage bacteria. pKa is 4.2, so should be used in foods with pH less than 4.2. Levels for
general use: Carbonated beverages 0.03–0.05%; non-carbonated beverages 0.1%; beverage syrups
0.1%; fruit drinks 0.1%; fruit juices 0.1%; purées and concentrates 0.1%; cider 0.05–0.1%; salted
margarine 0.1%; pie and pastry fillings 0.1%; icings 0.1%; soy sauce 0.1%; mincemeat 0.1%; salads
0.1%; salad dressings 0.1%; fruit salads 0.1%; pickles 0.1%; relishes 0.1%; fruit cocktails 0.1%; olives
0.1%; sauerkraut 0.1%; preserves 0.1%; dried fruits 0.1%; jams 0.1%; jellies 0.1%; fish 0.15–0.35%;
dipping solutions 0.15–0.34%; ice glaze 0.15–0.30%

SYNERGISTS:

Sulphur dioxide; carbon dioxide; sodium chloride; sucrose; sorbates; thermal processing; refrigeration;
boric acid

ANTAGONISTS:

Lipids (partitioning); ferric salts; anionic surfactants

Benzoic acid

749


Preservatives
LEGISLATION:

USA:

FDA 21CFR 150.141, 150.161, 166.40, 166.110, 175.300,
184.1021, 184.1733, GRAS 0.1% max. in foods., EPA registered
UK and EUROPE:
0.5% max

750

CANADA:
Permitted in selected foods
AUSTRALIA/PACIFIC RIM:
Japan: 0.2% max

REFERENCES:

Davidson, P. M., and Branen, A. L. (1993) Antimicrobials in Foods, Second Edition. Marcel Dekker,
New York, pp. 11–48.
Food Chemicals Codex, Fourth Edition (1996) National Academy Press, Washington, DC.
Merck Index, Twelfth Edition (1996) Merck & Co., Inc., Whitehouse Station, NJ.
Ash, M., and Ash, I. (1995) Food Additives. Gower Publishing Co., Brookfield, VT.

ANY OTHER RELEVANT INFORMATION:

Effect of pH on the dissociation of benzoic acid:
pH
% Undissociated acid
3
93.5
4
59.3
5

12.8
6
1.44
7
0.144
pK
4.19
Most berries contain appreciable amounts of benzoic acid (ca. 0.05%). It is excreted mainly as hippuric
acid by most vertebrates, except fowl


Preservatives

752

NAME:

Sodium benzoate

CATEGORY:

Antimicrobial preservative

FOOD USE:

Beverages/ Margarine/ Bakery products/ Fish products/ Fruit juice, fruit pulp/ Jam/ Liquid egg, whole
egg, egg yolk/ Mayonnaise, mustard, pickles, sauces, ketchup/ Sausage

SYNONYMS:

Benzoic acid, sodium salt/ CAS 532-32-1/ EINECS 208-534-8/ E211/ Benzoate of soda/
Benzoate sodium

FORMULA:

C6 H5 COONa

MOLECULAR MASS:

144.11

ALTERNATIVE FORMS:

Other salts/ Benzoic acid

PROPERTIES AND APPEARANCE:

White granular or crystalline powder, odourless, sweetish astringent taste

DENSITY AT 20°C (AND OTHER
TEMPERATURES) IN g/L:

1.44

PURITY %:

>99 (anhydrous basis)

WATER CONTENT MAXIMUM IN %:

1.5

HEAVY METAL CONTENT MAXIMUM IN
ppm:

10 (as Pb)

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water:

@ 0°C

62.8

@ 20°C

in ethanol solution:

@ 90%

2.0

@ 100% 1.33

FUNCTION IN FOODS:

66.0

@ 100°C 74.2

Preservative, antimocrobial agent, flavouring agent, adjuvant; antimycotic migrating from food
packaging


TECHNOLOGY OF USE IN FOODS:

Usage level: 0.5% max.; 0.1% max. in food; 0.1% (in distilling materials). Most effective in acid foods.
Effective versus yeasts and moulds, food-poisoning bacteria, spore-forming bacteria. Not effective
against many spoilage bacteria. pKa is 4.2, so should be used in foods with pH less than 4.2. Levels for
general use: Carbonated beverages 0.03–0.05%; non-carbonated beverages 0.1%; beverage syrups
0.1%; fruit drinks 0.1%; fruit juices 0.1%; purées and concentrates 0.1%; cider 0.05–0.1%; salted
margarine 0.1%; pie and pastry fillings 0.1%; icings 0.1%; soy sauce 0.1%; mincemeat 0.1%; salads
0.1%; salad dressings 0.1%; fruit salads 0.1%; pickles 0.1%; relishes 0.1%; fruit cocktails 0.1%; olives
0.1%; sauerkraut 0.1%; preserves 0.1%; dried fruits 0.1%; jams 0.1%; jellies 0.1%; fish 0.15–0.35%;
dipping solutions 0.15–0.35%; ice glaze 0.15–0.30%

SYNERGISTS:

Sulphur dioxide; carbon dioxide; sodium chloride; sucrose; sorbates; thermal processing; refrigeration;
boric acid

ANTAGONISTS:

Lipids (partitioning); ferric salts; anionic surfactants

LEGISLATION:

USA:
FDA 21CFR § 146.152, 146.154, 150.141,
150.161, 166.40, 166.110, 181.22, 181.23,

184.1733, 582.3733; GRAS; USDA 9CFR
§ 318.7; BATF 27CFR § 240.1051; EPA
reg.; GRAS (FEMA)

UK and EUROPE:
Europe: listed 0.5% as acid
CANADA:
Permitted in selected foods
AUSTRALIA/PACIFIC RIM:
Japan: approved with limitations

REFERENCES:

Davidson, P. M., and Branen, A. L. (1993) Antimicrobials in Foods, Second Edition. Marcel Dekker,
New York, pp. 11–48.
Food Chemicals Codex, Fourth Edition (1996) National Academy Press, Washington, DC.
Merck Index, Twelfth Edition (1996) Merck & Co., Inc., Whitehouse Station, NJ.

Sodium benzoate

753


Preservatives
ANY OTHER RELEVANT INFORMATION:

Effect of pH on the dissociation of benzoic acid:
pH
% Undissociated acid
3

93.5
4
59.3
5
12.8
6
1.44
7
0.144
pK
4.19

754


Preservatives

756

NAME:

Potassium benzoate

CATEGORY:

Antimicrobial preservative

FOOD USE:

Beverages/ Margarine/ Bakery products/ Fish products/ Fruit juice, fruit pulp/ Jam/ Liquid egg, whole

egg, egg yolk/ Mayonnaise, mustard, pickles, sauces, ketchup/ Sausage

SYNONYMS:

Benzoic acid, potassium salt/ E212/ CAS 582-25-2 (anhydrous)/ EINECS 209-481-3

FORMULA:

C6 H5 COOH

MOLECULAR MASS:

160.22

ALTERNATIVE FORMS:

Other salts, benzoic acid

PROPERTIES AND APPEARANCE:

Orthorhombic crystals or powder

MELTING RANGE IN °C:

>300

DENSITY AT 20°C (AND OTHER
TEMPERATURES) IN g/L:

1.44

PURITY %:

>99 (anhydrous basis)

WATER CONTENT MAXIMUM IN %:

1.5

HEAVY METAL CONTENT MAXIMUM IN
ppm:

10 (as Pb)

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water:

@ 20°C 50

in ethanol solution:

@ 90%

FUNCTION IN FOODS:

2.0

@ 100% 1.33

Antimicrobial preservative for margarine; oleomargarine; wine

TECHNOLOGY OF USE IN FOODS:

Effective versus yeasts and moulds, food-poisoning bacteria, spore-forming bacteria. Not effective
against many spoilage bacteria. pKa is 4.2, so should be used in foods with pH less than 4.2. Levels for
general use: carbonated beverages 0.03–0.05%; non-carbonated beverages 0.1%; beverage syrups 0.1%;
fruit drinks 0.1%; fruit juices 0.1%; purées and concentrates 0.1%; cider 0.05–0.1%; salted margarine
0.1%; pie and pastry fillings 0.1%; icings 0.1%; soy sauce 0.1%; mincemeat 0.1%; salads 0.1%; salad
dressings 0.1%; fruit salads 0.1%; pickles 0.1%; relishes 0.1%; fruit cocktails 0.1%; olives 0.1%;
sauerkraut 0.1%; preserves 0.1%; dried fruits 0.1%; jams 0.1%; jellies 0.1%; fish 0.15–0.35; dipping
solutions 0.15–0.35%; ice glaze 0.15–0.30%

SYNERGISTS:

SO2; CO2; NaCl; sucrose; sorbates; thermal processing; refrigeration; boric acid

ANTAGONISTS:

Lipids (partitioning); ferric salts; anionic surfactants

LEGISLATION:

USA:
USDA 9CFR § 318.7 (limitation 0.1%), BATF 27CFR
§ 240.1051 (limitation 0.1% in wine)

UK and EUROPE:
Europe: listed
CANADA:

Permitted in selected foods

REFERENCES:

Davidson, P. M., and Branen, A. L. (1993) Antimicrobials in Foods, Second Edition. Marcel Dekker,
New York, pp. 11–48.
Food Chemicals Codex, Fourth Edition (1996) National Academy Press, Washington, DC.

ANY OTHER RELEVANT INFORMATION:

Effect of pH on the dissociation of benzoic acid:
pH
% Undissociated acid
3
93.5
4
59.3
5
12.8
6
1.44
7
0.144
pK
4.19

Potassium benzoate

757

Preservatives

758

NAME:

Calcium benzoate

CATEGORY:

Antimicrobial preservative

FOOD USE:

Beverages/ Margarine/ Bakery products/ Fish products/ Fruit juice, fruit pulp/ Jam/ Liquid egg, whole
egg, egg yolk/ Mayonnaise, mustard, pickles, sauces, ketchup/ Sausage

SYNONYMS:

Benzoic acid, calcium salt/ E213/ CAS 2090-05-3/ EINECS 218-235-4

FORMULA:

C14 H10 O4·3H2O

MOLECULAR MASS:

374.26

ALTERNATIVE FORMS:

Other salts, benzoic acid

PROPERTIES AND APPEARANCE:

Orthorhombic crystals or powder

DENSITY AT 20°C (AND OTHER
TEMPERATURES) IN g/l:

1.44

TECHNOLOGY OF USE IN FOODS:

Effective versus yeasts and moulds, food-poisoning bacteria, spore-forming bacteria. Not effective
against many spoilage bacteria. pKa is 4.2, so should be used in foods with pH less than 4.2. Levels for
general use: carbonated beverages 0.03–0.05%; non-carbonated beverages 0.1%; beverage syrups 0.1%;
fruit drinks 0.1%; fruit juices 0.1%; purées and concentrates 0.1%; cider 0.05–0.1%; salted margarine
0.1%; pie and pastry fillings 0.1%; icings 0.1%; soy sauce 0.1%; mincemeat 0.1%; salads 0.1%; salad
dressings 0.1%; fruit salads 0.1%; pickles 0.1%; relishes 0.1%; fruit cocktails 0.1%; olives 0.1%;
sauerkraut 0.1%; preserves 0.1%; dried fruits 0.1%; jams 0.1%; jellies 0.1%; fish 0.15–0.35%; dipping
solutions 0.15–0.35%; ice glaze 0.15–0.30%

SYNERGISTS:

SO2; CO2, NaCl; sucrose; sorbates; thermal processing; refrigeration; boric acid

ANTAGONISTS:

Lipids (partitioning); ferric salts; anionic surfactants


LEGISLATION:

USA:
FDA 21CFR § 166.110, 178.2010;
USDA 9CFR § 318.7

UK and EUROPE:
Europe: listed. Limitation 0.1% (alone); 0.2% (in combination
with sorbic acid or its salts)
CANADA:
Permitted in selected foods

REFERENCES:

Davidson, P. M., and Branen, A. L. (1993) Antimicrobials in Foods, Second Edition. Marcel Dekker,
New York, pp. 11–48.
Ash, M., and Ash, I. (1995) Food Additives. Gower Publishing Co., Brookfield, VT.

ANY OTHER RELEVANT INFORMATION:

Effect of pH on the dissociation of benzoic acid:
pH
% Undissociated acid
3
93.5
4
59.3

5
12.8
6
1.44
7
0.144
pK
4.19

Calcium benzoate

759


Preservatives

760

NAME:

Ethyl-4-hydroxybenzoate

CATEGORY:

Antimicrobial preservative

FOOD USE:

Bakery products (cakes, crusts, pastries, toppings, fillings)/ Soft drinks/ Fish (marinated, smoked,
jellied)/ Flavour extracts/ Fruit products/ Gelatin, jams, jellies, preserves/ Malt extracts/ Olives/ Pickles/

Salad dressings/ Syrups/ Wines

SYNONYMS:

CAS 120-47-8/ EINECS 204-399-4/ E214/ Ethyl paraben/ 4-Hydroxybenzoic acid ethyl ester/
Ethyl p-hydroxybenzoate/ Carboxyphenol

FORMULA:

HO C6 H4 CO2 C2H5

MOLECULAR MASS:

166.18

ALTERNATIVE FORMS:

Methyl, propyl, butyl and heptyl esters

PROPERTIES AND APPEARANCE:

Ivory to white powder

BOILING POINT IN °C AT VARIOUS
PRESSURES (INCLUDING 760 mm Hg):

297–298

MELTING RANGE IN °C:

114–118

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
@ 10°C

0.07

in vegetable oil:

@ 25°C

3.0 (olive oil), 1.0 (peanut oil)

in ethanol solution:

@ 100%

70

in propylene glycol:

@ 20°C

25

in water:

@ 25°C 0.17

@ 80°C 0.86

FUNCTION IN FOODS:

Antimicrobial preservative – especially effective against bacteria and fungi at around neutral pH

ALTERNATIVES:

Other parabens


TECHNOLOGY OF USE IN FOODS:

pH optimum is 3–8. Parabens are often used as blends, e.g. methyl and propyl at a ratio of 2–3 to 1.
Dissolve initially in water, ethanol, propylene glycol or the food itself. Hot water is recommended.
Parabens can also be dry-blended with other dry ingredients

LEGISLATION:

USA:
Not permitted

REFERENCES:

Davidson, P. M., and Branen, A. L. (1993) Antimicrobials in Foods, Second Edition. Marcel Dekker,
New York.
Ash, M., and Ash, I. (1995) Food Additives. Gower Publishing Co., Brookfield, VT.

UK and EUROPE:
Permitted in selected foods

CANADA:
Permitted in selected foods

Ethyl-4-hydroxybenzoate

761