Sorbate and benzoate: the two most common preservatives
Potassium sorbate and sodium benzoate account for the majority of industrial preservation: the former works against mold and yeast, while the latter works in acidic environments against a wide range of microorganisms. Both molecules are also found in nature, both have been reviewed multiple times, and the latter has one specific feature worth knowing about.
Sorbic acid and sorbates
E200 is sorbic acid, and E202 is its potassium salt, potassium sorbate. The salt is used more often because it dissolves better in water.
It acts primarily against mold and yeast, which is why it is found in bread, cheese, wine, sauces, and confectionery fillings. It works in a weakly acidic environment.
The substance was first isolated from rowan berries and occurs in nature. EFSA issued a separate opinion following the re-evaluation of sorbic acid and potassium sorbate.
Benzoic acid and benzoates
E210 is benzoic acid, E211 is sodium benzoate, and E212 and E213 are potassium and calcium salts. It has a broader spectrum of action than sorbate, but only in an acidic environment—hence its primary use: carbonated drinks, juices, marinades, sauces, and canned vegetables.
Benzoic acid is found in lingonberries, cranberries, and blueberries—this explains why these berries can be stored for a long time without processing.
Reaction with vitamin C
This is the only specific feature of benzoates worth knowing. In the presence of ascorbic acid, benzoate can form benzene under certain conditions, a compound classified as carcinogenic.
The conditions are important: heat, light, and long-term storage promote the reaction. The problem was discovered in drinks where benzoate was combined with added vitamin C, after which manufacturers changed formulations and storage conditions, and monitoring of benzene levels in drinks was strengthened.
The practical conclusion for the consumer is modest: the combination of "benzoate plus ascorbic acid" in a drink's ingredients is a reason not to store it in the sun or in heat. This requirement is usually stated on the packaging itself anyway.
Individual intolerance
Both groups have reported reactions in sensitive individuals—more often to benzoates, and more frequently in people with asthma and hives. This is not an allergy in the strict sense, but an intolerance, and the distinction is analyzed in the article on allergies and intolerance.
The prevalence is low, but for a specific individual, it is a reason to read the ingredients of drinks and sauces.
Where they are found most often
| Product | What is more likely |
|---|---|
| Carbonated drinks, juices | Benzoate |
| Bread and long-shelf-life baked goods | Sorbate |
| Processed and semi-hard cheeses | Sorbate |
| Mayonnaise, ketchup, sauces | Both, often together |
| Pickled vegetables | Benzoate |
| Wine | Sorbate, along with sulfites |
The last line about sulfites is important separately: they are included in the list of mandatory allergens, which is covered in the article on mandatory allergens.
What to do about it
- Do not look for them as the "main harm." Sugar, salt, and fat in the same products have a greater impact on the diet—the order of reading is in the article on reading labels in ten seconds.
- Store drinks according to the conditions on the packaging. Especially those where benzoate is combined with vitamin C.
- Read the ingredients if you have a known sensitivity. Benzoates in drinks and sauces are the most common place to encounter them.
- Remember the alternative. A product without preservatives has a shorter shelf life, not a better one; an analysis is in the article on preservatives.
Frequently asked questions
- How does sorbate differ from benzoate?
- Potassium sorbate acts primarily against mold and yeast and works in a weakly acidic environment—it is found in bread, cheese, wine, and sauces. Sodium benzoate has a broader spectrum of action, but only in an acidic environment, which is why it is used in drinks, juices, and marinades.
- Is it true that benzoate forms benzene?
- In the presence of ascorbic acid, under conditions of heat, light, and long-term storage, such a reaction is possible. The problem was discovered in beverages, after which manufacturers changed their formulations and strengthened control over benzene content.
- Do these substances occur in nature?
- Yes. Sorbic acid was first isolated from rowan berries, and benzoic acid is found in lingonberries, cranberries, and blueberries—this explains why they can be stored for a long time without processing.
- Can they cause reactions?
- Reactions have been described in sensitive individuals, more often to benzoates and more frequently in people with asthma and urticaria. This is an intolerance, not an allergy, and its prevalence is low.
- Should one avoid products with these preservatives?
- Sugar, salt, and fat in the same products have a greater impact on the quality of the diet. A product without preservatives has a shorter shelf life and requires stricter storage conditions, but it does not become safer in itself.
Read next
- Preservatives: why they are needed and what questions arise about them — The word "preservative" on an ingredient label is often seen as a negative, and products "without preservatives" sell better.
- Antioxidants: what they do to fat and why it spoils without them — There are two different ways for food to spoil.
- What to look for in an ingredient list in ten seconds — Reading an entire ingredient list at the shelf is impossible: the print is small, and there is no time.
This article is for general information. It is not medical advice, a diagnosis, or a prescription for treatment or a diet, and it does not replace a consultation with your doctor. If you have a health condition, are pregnant, take medication, or follow a diet prescribed to you, decisions about food belong with your doctor.
Figures from regulations, guidelines and studies are given as they stood when this article was prepared and may since have changed; check them against the primary sources. This article is not advertising, an offer, or individual advice, and neither the author nor the site owner is responsible for decisions taken on the basis of it.