Food additives data book - wordpres

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: C14H10O4·3H2O
MOLECULAR MASS: 374.26
ALTERNATIVE FORMS: Other salts, benzoic acid
PROPERTIES AND APPEARANCE: Orthorhombic crystals or powder
DENSITY AT 20°C (AND OTHER 1.44
TEMPERATURES) IN g/l:
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