Benzoic acid is not only present in food and flavors but is also endogenous in the human body.
Benzoic acid is used in food as antimicrobial agent, flavoring agent and preservative. It is usually used in the form of its sodium salt, sodium benzoate, long has been used as antimicrobial additive in foods.
The benzoates are used as preservatives to inhibit the growth of yeast and moulds and have been used since the early 1900s.
They are often synergistic with other preservatives, such as sorbates, and are used in conjunction with sulfur dioxide which inhibits enzymes action and browning.
Benzoic acid (0.05-0.1%) is often used in combination with other preservatives and on the basis of its higher activity at acidic pH’s, it is for preservation of sour food, carbonated and still beverages, fruit salads, syrup, fruit cocktails, marmalades, mince meat, relishes, jellies, margarine, paste, fillings and pickled sour vegetable.
Benzoic acid esters are also commonly used as food preservatives, particularly in marinated fish product.
Benzoic acid is able to directly lower the cytoplasmic pH whereas the benzoic acid esters must first de-esterified by microbial cytoplasmic esterases to release benzoic acid.
Benzoic acid as food preservative
