Food additives data book - wordpres

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: SO 2; CO2; NaCl; sucrose; sorbates; thermal processing; refrigeration; boric acid
ANTAGONISTS: Lipids (partitioning); ferric salts; anionic surfactants
LEGISLATION: USA: UK and EUROPE:
USDA 9CFR § 318.7 (limitation 0.1%), BATF 27CFR Europe: listed
§ 240.1051 (limitation 0.1% in wine)
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