• Widely used as a preservative in foods

Sodium benzoate is a white crystalline / granular powder. It is produced by first oxidating tolulene to produce benzoic acid, this is then neutralised using sodium hydroxide to produce pure sodium benzoate.

It is most commonly used as a preservative in acidic food, drinks and cosmetics. It is also used in pharmaceutical products as an active anti-fungal ingredient. Under acidic conditions sodium benzoate turns back to benzoic acid. Benzoic acid enters the cells of (food) spoil causing microorganisms, which causes a shift in intracellular pH. The decrease in intracellular pH inhibits phosphofructokinase activity which in turn causes a fall in ATP production due to glycolysis inhibition. This eventually results in restricted microorganism growth.

The inclusion levels of sodium benzoate in food are regulated by several EU directives therefore care must be taken to ensure that inclusion levels do not exceed the limits set in the directives.

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