Sodium benzoate is a popular food preservative denoted by the symbol E211. It inhibits the growth of bacteria, yeast and mold. We supply the most sodium benzoate with sweetened drinks. The Acceptable Intake for sodium benzoate is set at 5 mg per kg body weight per day. Most people, however, do not get so much of it with their diet. In high doses, sodium benzoate may be harmful to he alth.

What is sodium benzoate?

Sodium benzoateis a chemical commonly used as afood preservative . In its composition, it is marked on the packaging of food products with the symbolE211 . On an industrial scale, it is obtained by neutralizing benzoic acid with sodium hydroxide or sodium carbonate. Sodium benzoate is a white, odorless, sweet-tasting powder or granule solid that is well soluble in water and slightly soluble in organic solvents such as alcohol. It has a bacteriostatic and fungistatic effect - it inhibits the growth of mold and yeast, and slightly less of butyric and acetic acid bacteria. It does not adversely affect the condition of lactic acid bacteria, it does not disturb the human intestinal microflora. Benzoic acid (E210) works in a similar way, but in industry it is used much less often because it has worse solubility than its E211 derivative.

The enhanced preservative effect of benzoic acid is observed when it is present in the product with sulfur dioxide, carbon dioxide, table s alt, food sugar and sorbic acid. The preservative effect of sodium benzoate is to disintegrate the cell membranes of microorganisms present in food and inhibit the enzymatic reactions taking place in the microorganisms. It shows the strongest preservative effect at acidic pH in the range of 2.5-4.5, therefore it is most often used in "acidic" food products. Sodium benzoate is not harmful to the environment. Easily degrades and does not accumulate in water or soils.

Worth knowing

Sodium benzoate precursor, i.e.benzoic acid (E210),occurs naturally in many plants, e.g. blueberries, cranberries, raspberries and other dark berries, apples, plums, cloves , cinnamon and mushrooms. Inthe environment performs the same task as in food products - protects against the attack of fungi and mold. The content of naturally occurring benzoic acid in some foods is:

  • in milk: traces - 6 mg / kg,
  • in yogurt: 12-40 mg / kg,
  • in cheese: traces - 40 mg / kg,
  • in fruit: traces - 14 mg / kg,
  • in potatoes, pods, cereals: traces - 0.2 mg / kg,
  • in soybeans, nuts: 1.2-11 mg / kg,
  • in honeys made from various plants: 10-100 mg / kg.

The use of sodium benzoate in the food industry

Sodium benzoate is a commonly used preservative, especially in the food industry. The industry in which this substance dominates is the production of sweet carbonated and non-carbonated drinks. Currently, benzoates are no longer used in the preservation of fruit juices, as some microorganisms that are resistant to this compound have developed in them, leading to the formation of an unpleasant odor. Due to its properties, sodium benzoate has been used in the preservation of food products with acidic pH, such as fruit pulp and purees, jams, pickles, pickled herring and mackerel, margarine, olives, beer, fruit yoghurts, canned vegetables and salads.

World production of sodium benzoate is 55,000 - 60,000 tons per year, with the largest producers being the Netherlands, Estonia, the United States and China.

The acceptable sodium benzoate content is:

  • in pulp, fruit purees, fruit, tomato and fish preserves, vegetable and fruit and vegetable sauces, concentrates of gelling mixtures for low-sugar fruit preserves, vegetable and meat, vegetable and fish and vegetable and fruit salads in non-hermetic unit packaging for retail sales, salad dressings, mayonnaises only with natural additives, low-fat mayonnaises, mustards, reduced fat butter, margarines, confectionery, bakery and cooking fats, m alt extract used in bakery: less than 1 g per kg of product,
  • in tomato paste stored in barrels as an intermediate: less than 1.5 g per kg of product,
  • in cooked shrimps and their preparations: less than 2 g per kg of product,
  • in carbonated drinks: less than 0.15 g per liter,
  • in carbonated drinks such as cola and similar containing coffee extract: less than 0.08 g per liter.

Is sodium benzoate a safe preservative?

Sodium benzoate is considered a safe substancehuman he alth if consumed in amountsless than 5 mg / kg body weight per day . At this level, the Acceptable Daily Intake (ADI) was established, which determines what dose of a given substance can be consumed by a person every day throughout his life without suffering any he alth damage.

Sodium benzoate does not accumulate in the body. It is easily absorbed from the gastrointestinal tract and metabolized in the liver to hypuronic acid. In this form, it is excreted from the body with urine usually within 6 hours of ingestion.

The vast majority of our products are supplied with benzoic acid and sodium benzoate from processed foods. Food of natural origin makes a small contribution to their daily consumption. The highest concentration of sodium benzoate among processed foods is characterized by:

  • s alted fish - 754 mg / kg,
  • canned fish products - 653 mg / kg,
  • sauces - 388 mg / kg,
  • low-sugar jams - 216 mg / kg,
  • sweetened drinks - 162 mg / kg.

When analyzing the consumption of sodium benzoate, it turned out that even people who eat the above-mentioned products in an above-average amount do not exceed the acceptable daily intake.

It's good to know that benzoate consumption varies greatly from country to country. Based on the average shopping cart, the average daily consumption of sodium benzoate and benzoic acid was estimated in 9 countries: Australia, China, Finland, France, Japan, New Zealand, Spain, the United Kingdom and the United States. The lowest was found in Japan (0.18 mg / kg body weight) and the highest in the United States (2.3 mg / kg body weight). Sweetened beverages were the main source of benzoate in all countries except China and Japan, while in Asian countries - soy sauce.

The analysis of the Warsaw food products market in 2012 showed that one in four food products in which preservatives can be used is chemically preserved. Consumers therefore have a large choice and can easily choose preservative-free products by reading the labels. Potassium sorbate and sodium benzoate were the two most commonly used preservatives. Sodium benzoate was present in nearly 15% of all tested preserved products, and sodium benzoate in combination with potassium sorbate - in 39% of the products.

Important

Who Should Avoid Sodium Benzoate?

Sodium benzoate consumed in excess may aggravate the symptoms of asthma and allergies and irritate the gastrointestinal tract of sensitive people. The exact amount of "excess" has not been established, therefore allergy sufferers, asthmatics and people with gastroenteritis,Irritable bowel or ulcers should avoid foods containing this preservative. It is also not recommended for people allergic to aspirin, because sodium benzoate, like aspirin, is a derivative of benzoic acid.

In carbonated drinks containing sodium benzoate and ascorbic acid (vitamin C), a reaction may occur that produces benzene. Benzene is an organic compound that was suspected of being toxic to the human body in 1900. It causes chronic poisoning, affects the nervous system and is destructive to the bone marrow.

Assessment of the effects of sodium benzoate on animals and humans based on scientific research

  • Based on studies on rats and mice, it was found that a single administration of very high doses of sodium benzoate (in the order of 2-4 thousand mg / kg body weight) causes symptoms of poisoning in the form of diarrhea, weakness, muscle tremors and hyperactivity. Toxicity of even high doses in the short term of exposure is described as low.
  • Rats fed a diet containing 2,250 mg of sodium benzoate per kg of body weight for 5 days had a 50% mortality. Agitation, ataxia, convulsions and histopathological changes in the brain were observed.
  • Rats dosed for 10 days with 1800 mg / kg bw Sodium benzoate was characterized by histopathological changes in the liver, increased kidney weight and damage to the nervous system.
  • Two long-term studies lasting 18-24 months were conducted in rats and mice. Rats were administered 1400 mg of sodium benzoate per kg of body weight, and mice - 6200 mg / kg of body weight. In both cases, no neoplastic changes were found in animals.
  • Studies with high doses of sodium benzoate give conflicting results as to the genotoxicity and mutagenicity of the substance, but such effects on the body cannot be excluded.
  • Cases of urticaria, asthma, rhinitis and anaphylactic shock have been documented in humans following oral administration of sodium benzoate, skin contact and inhalation. Symptoms begin soon after exposure, even to small doses, and disappear within hours.
  • High sodium benzoate intake has been linked to an increase in the incidence of ADHD symptoms in adolescents.
Worth knowing

Use of sodium benzoate in other industries

In addition to the food industry, sodium benzoate is used in the production of body cosmetics, in the pharmaceutical industry for the preservation of syrups, and in liquids for the storage of surgical instruments, in which it is an ingredient to prevent corrosion. As much as 30-35% of the total benzoate productionsodium is intended for use as an anti-corrosion agent, incl. in antifreeze coolants and systems in contact with water.

It is used as an additive to plastics that improves their strength and purity. It is also used in pyrotechnics. When burned, it produces a bright yellow flame and emits a large amount of gas, making it a whistling mixture.

Due to its disinfecting and expectorant properties, sodium benzoate is used in medicine. It is a component of syrups used in bacterial inflammation of the bronchi and mouth, where it facilitates expectoration of bronchial secretions and soothes infections.

Sources:

1. International Program on Chemical Safety, Concise International Chemical Assessment Document no. 26: Benzoic acid and sodium benzoate; http://www.inchem.org/documents/cicads/cicads/cicad26.htm 2. Rogozińska I., Wichrowska D., The most popular preservatives used in modern food technology, Inż. Ap. Chem., 2011, 50 (2), 19-21 3. Ratusz K., Maszewska M., Assessment of the presence of preservatives in food in the Warsaw market, Bromat. Chem. Toksykol., 2012, 3, 917-922 4. Beezhold B.L., Johnston C.S., Nochta K.A., Sodium benzoate-rich beverage consumption is associated with increased reporting of ADHD symptoms in college students: a pilot investigation, J Atten Disord., 2014, 18 (3), 236-241

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