Description
Sodium benzoate 50 g (E211) – preservative
Sodium benzoate (E211) is a preservative that prevents unwanted fermentation, mould and bacterial growth in products containing sugar. It is often used in soft drinks, cordials, dressings, ketchup, mustard, mayonnaise, fish roe, tomato purée and fruit compotes.
Sodium benzoate is particularly useful in products that are not heated after the sugar is added, or that will be stored for a long time. It works best in solutions with a low pH (below 4.5), so it is often used together with citric acid or other acids when needed.
How to use sodium benzoate
- Dissolve the sodium benzoate in a little warm water before adding it, for even distribution.
- Add after cooling and with good hygiene, before bottling.
- Sodium benzoate works best in acidic liquid (pH below 4.5). Adjust with citric acid if needed.
- Combine with potassium sorbate (E202) against mould and fermentation.
- Label products "Contains E211" in commercial production.
- Avoid mixing sodium benzoate with vitamin C and artificial colourings.
Technical data
- Contents: 50 g
- E number: E211
- Works best at pH below 4.5
Frequently asked questions about sodium benzoate
Why does the pH need to be low?
Sodium benzoate works best in acidic solutions with a pH below 4.5. In sweet products with a higher pH you can adjust with citric acid.
Can sodium benzoate be combined with potassium sorbate?
Yes. Potassium sorbate (E202), such as Sorbistat, is often used together with sodium benzoate against mould and fermentation.
Is there anything I should not mix it with?
Yes. Avoid mixing sodium benzoate with vitamin C and artificial colourings.
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