Food additives data book - wordpres

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: UK and EUROPE:
FDA 21CFR § 146.152, 146.154, 150.141, Europe: listed 0.5% as acid
150.161, 166.40, 166.110, 181.22, 181.23,
184.1733, 582.3733; GRAS; USDA 9CFR CANADA:
§ 318.7; BATF 27CFR § 240.1051; EPA Permitted in selected foods
reg.; GRAS (FEMA)
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