E214

Ethyl-p-hydroxybenzoate

E Number E214
Name Ethyl-p-hydroxybenzoate
Class Preservatives
Groups p-hydroxybenzoates (PHB)
Additional details Preservative, antimicrobials
Origin Synthetic
Common applications Refreshments, tonic and energetic drinks, juices, non-alcoholic beers, liquors, wines, mayonnaise, ketchup, sauces, margarine, marmalade, gelatin, biscuits, pastry, ice creams, olives, shellfish, fish products, caviar, 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
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
05.4 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 meat1 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 pâté
08.2.3 Casings and coatings and decorations for meat1 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 jelly coatings of meat products (cooked, cured or dried)
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 %
15.1 Potato-, cereal-, flour- or starch-based snacks1 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 E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg 
15.2 Processed nuts1 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 E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kgonly coated nuts