E211

Sodium benzoate

E Number E211
Name Sodium benzoate
Class Preservatives
Groups Benzoic acid — benzoates (BA)
Additional details Preservative, antimicrobials
Origin Synthetic
Common applications Juices, tonic and energetic drinks, butter, marmalade, margarine, gelatin, non-alcoholic beer, pastry, olives, caviar, fish products, shellfish, pharmaceutical products (syrups, mouthwashes, ibuprofen, toothpaste
Observations At low doses, may cause asthma, urticaria, allergies and intolerance reactions in sensible persons to salicylic acid. When mixed to ascorbic acid may form benzene (a carcinogenic hydrocarbon), while mixed with sulfites or synthetic colorants may cause hyperactivity or other neurologic disorders. At middle-long terms may induce cancer.
Evaluation To avoid

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Conditions of use in food categories

Category Number Category Name Maximum Level (mg/l or mg/kg as appropriate) Details Restrictions/exceptions
01.4 Flavoured fermented milk products including heat-treated products300The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly non-heat-treated dairy-based desserts
04.2.2 Fruit and vegetables in vinegar, oil, or brine2 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly vegetables (excluding olives)
04.2.2 Fruit and vegetables in vinegar, oil, or brine500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly olives and olive-based preparations
04.2.2 Fruit and vegetables in vinegar, oil, or brine1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly olives and olive-based preparations
04.2.4.1 Fruit and vegetable preparations excluding compote500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly seaweed preparations, olives and olive-based preparations
04.2.4.1 Fruit and vegetable preparations excluding compote2 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly cooked red beet
04.2.4.1 Fruit and vegetable preparations excluding compote1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly olive-based preparations
04.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly low-sugar and similar low calorie or sugar-free products, mermeladas
04.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly low-sugar and similar low calorie or sugar-free products, mermeladas
04.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly low-sugar and similar low calorie or sugar-free products, spreads, mermeladas
04.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly low-sugar and similar low calorie or sugar-free products, mermeladas
04.2.5.3 Other similar fruit or vegetable spreads1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidother fruit-based spreads, mermeladas
04.2.5.3 Other similar fruit or vegetable spreads1 500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly marmelada
04.2.5.3 Other similar fruit or vegetable spreads500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidother fruit-based spreads, mermeladas
04.2.5.3 Other similar fruit or vegetable spreads1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly dulce de membrillo
05.2 Other confectionery including breath refreshening microsweets1 500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kgexcept candied, crystallised or glacé fruit and vegetables
05.2 Other confectionery including breath refreshening microsweets1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly candied, crystallised or glacé fruit and vegetables
05.3 Chewing gum1 500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid 
05.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.41 500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 
08.2.1 Non-heat-treated processed meatquantum satisThe additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly surface treatment of dried meat products
08.2.2 Heat-treated processed meat500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly aspic
09.2 Processed fish and fishery products including mollusks and crustaceans200The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly salted, dried fish
09.2 Processed fish and fishery products including mollusks and crustaceans2 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs
09.2 Processed fish and fishery products including mollusks and crustaceans6 000only cooked Crangon crangon and Crangon vulgaris
09.2 Processed fish and fishery products including mollusks and crustaceans1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly cooked crustaceans and molluscs
09.3 Fish roe2 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly semi-preserved fish products including fish roe products
10.2 Processed eggs and egg products5 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly liquid egg (white, yolk or whole egg)
11.4.1 Table-top sweeteners in liquid form500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly if the water content higher than 75 %
12.2.2 Seasonings and condiments1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid 
12.4 Mustard1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid 
12.5 Soups and broths500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly liquid soups and broths (excluding canned)
12.6 Sauces1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly emulsified sauces with a fat content of 60 % or more; non-emulsified sauces
12.6 Sauces2 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly emulsified sauces with a fat content of less than 60 %
12.6 Sauces1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly emulsified sauces with a fat content of less than 60 %
12.6 Sauces500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly emulsified sauces with a fat content of 60 % or more
12.7 Salads and savoury based sandwich spreads1 500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid 
13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5)1 500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid 
13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet)1 500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid 
14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices2 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly grape juice, unfermented, for sacramental use
14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices200The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly Sød … saft and sødet … saft
14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products150The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly traditional Swedish and Finnish fruit syrups
14.1.4 Flavoured drinks150The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidexcluding dairy-based drinks
14.1.5.2 Other600The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly liquid tea concentrates and liquid fruit and herbal infusion concentrates
14.2.1 Beer and malt beverages200The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly alcohol-free beer; beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates
14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol200The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly alcoholic drinks with less than 15 % of alcohol
16 Desserts excluding products covered in categories 1, 3 and 4300The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly non-heat-treated dairy-based desserts
16 Desserts excluding products covered in categories 1, 3 and 4500The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly frugtgrød and rote Grütze
17.1 Food supplements supplied in a solid form including capsules and tablets and similar forms, excluding chewable forms1 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acidonly when supplied in dried form and containing preparations of vitamin A and of combinations of vitamins A and D
17.2 Food supplements supplied in a liquid form2 000The additives may be added individually or in combination The maximum level is applicable to the sum and the levels are expressed as the free acid