Sodium benzoate: preservative for 'acidic' products

Sodium benzoate is an excipient that is widely used nowadays. The white powder is used as a preservative against yeasts, moulds and bacteria by inhibiting their growth. You use them with slightly acidic to neutral products with a maximum pH value of 5. You add 0.5 to 1 gram per kilogram of food. It does not make sense to apply this additive to foods with a higher pH value. This is because the additive is only effective in an acidic environment. You can order it online at Natural Spices in various pack sizes. For example, you can buy a quantity of 500 grams, 1 kilo, 5 kilos or even 25 kilos.

Where does sodium benzoate come from?

Sodium benzoate is synthesised or artificially prepared from the substances benzoic acid and sodium hydroxide. These occur naturally in most types of fruit, but also in mushrooms and cloves, for example. Sodium benzoate is the sodium salt of benzoic acid. It has been labelled as a safe excipient by the European Commission and has been assigned the E number 211. You use it in products such as jams and fruit juices.

The effect of sodium benzoate

Sodium benzoate is much better than benzoic acid at dissolving in water. It is one of its most characteristic physical properties. Although the excipient benzoic acid conserves slightly better than sodium benzoate, you can compensaté for this by either using a little more or lowering the pH by adding an acid to your product. It should not be added in too high concentrations as it has a slightly sweet, bitter taste. This can significantly alter the taste of your food. Studies have also shown that you should not combine sodium benzoate with vitamin C, as this can lead to the formation of a harmful substance (benzene). Never combine sodium benzoate with vitamin C-based excipients, such as ascorbic acid.