Benzoic Acid

BENZOIC ACID & BENZOATES (210 –218)

• Retards growth of bacteria and yeasts

• Occurs naturally in many foods – a similar distribution to salicylate (but at a lower dose than as an additive)

• Common food sources:

Soft drink, cordial, fruit juice and cider

Liquid essences and syrups

Iceblocks, jelly, low joule jam, dips, pickles, olives

Fish marinades and preserves

• PABA (para-amino-benzoic-acid) can be used in vitamin supplements, creams and sunsceen lotions

PROPIONIC ACID & PROPIONATES (280 – 283)

• Anti-fungal/anti mould food preservative, esp in bakery products

• Naturally-occurring fatty acid e.g. found in sweat, occurs as natural preservative in Swiss cheese

• May be produced naturally in baking when whey powder is used (eg in many “preservative-free” breads)

• Common food sources:

Bread, crumpets, muffins

Other bakery goods

Noodles

ARTIFICIAL ANTI-OXIDANTS (310 –321)

• Retard or prevent oxidation in fats and oils, and prevent discolouration of cut fruits

• Are heat resistant, so effective in baked products

• Common food sources:

Oil, margarine, dairy blends

Salad dressings

Fried snack foods

Pastry, scones, biscuits

Note: natural antioxidants are OK – includes vitamin C (codes 300 –304), Vitamin C derivatives (codes 317, 318) & Vitamin E (codes 306 –309)

SORBIC ACID & SORBATES (200 – 203)

• Inhibit growth of yeast & moulds, between pH 4-6. Limited effect on bacteria, so often used as a cheese preservative (allows fermentation by lactic acid bacteria)

• Common food sources:

Cottage cheese, processed cheeses and cheese products

(eg spreads)

Margarine, dips,