Supplier-declared attributes — documentation available on request
Sodium Benzoate
CAS 532-32-1 · EINECS 208-534-8
A widely used antimicrobial preservative for acidic and non-alcoholic beverages, sauces, condiments and ready-to-eat foods.
Also known as: Benzoate of Soda
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Specification reviewed by Technical Review Panel, NEOLINK Industry on · Initial publication. — regulatory status is stated only where documented and cited.
Application scenarios
Typical use cases with the parameters that actually govern dosage decisions.
Non-alcoholic beverages
Primary antimicrobial for carbonated and still soft drinks, typically at 0.05–0.10 % w/w. Efficacy is strongly pH-dependent and falls off above roughly pH 5.
Sauces and condiments
Used in pickled and acidified sauces where the natural acidity already supports preservation, allowing a lower added dose.
Ready-to-eat and bakery
Applied in refrigerated ready meals and bakery fillings where water activity permits and the product is not shelf-stable by design.
Regulatory status
Stated per market, with the reference we rely on. Where a status is not yet documented we say so rather than assert it.
Our quality system, third-party certificates and documentation policy are set out on the quality & compliance page .
| Market | Status | Reference |
|---|---|---|
| US | Not yet verified — request documentation for your market | — |
| EU | Not yet verified — request documentation for your market | — |
Regulatory status is jurisdiction-specific and changes. Always confirm the status applicable to your product, your process and your market of sale with your own regulatory function before commercialising.
Technical notes & formulation guidance
Sodium benzoate is one of the oldest synthetic preservatives in commercial use, and its role has narrowed rather than diminished. It is not a general-purpose preservative. It is a precision tool for acidic products, and treating it as anything else is the most common source of both underdosing and unnecessary cost.
pH is the governing variable, not concentration
Benzoic acid's effective form is the undissociated molecule. Its dissociation constant sits around pKa 4.2, which means the fraction present as undissociated acid — and therefore the antimicrobial activity — falls off steeply as pH rises. At pH 3.0 a substantial fraction is active. At pH 5.0 very little remains.
The practical consequence: if your product is at pH 5.5 or above, adding more sodium benzoate is a waste of money and a potential regulatory problem. The dissociation constant cited above is the textbook benzoic acid value (pKa ≈ 4.2). The correct answer is either a different preservative, or a reformulation to lower pH, or an acidulant that shifts the profile. This is worth settling before the trial batch, not after it fails.
The benzene question comes up every time
Benzoate has carried a persistent reputation question for decades, and any supplier who does not address it directly loses credibility with technical buyers. The honest position: benzoates are among the most extensively studied food additives in use, and the safety assessments behind their permitted uses are long-established. That said, "widely studied" is not the same thing as "suitable for your specific application," and the limits that apply depend on the food category, the use level and the population.
We do not make regulatory claims on this page. Ask us for the documented reference for your market and application and we will send it — including the specific limits that apply to your product category.
Interaction with ascorbic acid
If your formulation contains ascorbic acid or an ascorbate, be aware of an interaction that catches formulators out: ascorbate can degrade benzoate to benzaldehyde, which is detectable as an off-note at low concentrations. In beverages this presents as a flavour deterioration over shelf life rather than a safety issue. If you are combining the two, run a shelf-life study with and without ascorbate before you commit.
Practical handling
Crystalline sodium benzoate is stable and non-hygroscopic. The main processing consideration is ensuring complete dissolution before the product reaches its final pH — undissolved crystals in an acidic product can produce local concentration spikes. In beverages this is straightforward with standard premixing practice.
Frequently asked questions
Why is sodium benzoate less effective at higher pH?
The antimicrobial action comes from undissociated benzoic acid. As pH rises above its dissociation point, an increasing fraction becomes the ionised benzoate form, which has far weaker antimicrobial activity. Above roughly pH 5 the effective activity drops sharply, so adding more benzoate will not compensate — the fix is a different preservative or a reformulation.
Can sodium benzoate be used in beverages containing ascorbic acid?
There is a known interaction: ascorbate can degrade benzoate to benzaldehyde, which is detectable as an off-note at low levels. This presents as flavour deterioration over shelf life rather than a safety concern. If your formulation combines the two, run a comparative shelf-life study.
What is the typical use level and MOQ?
Typical use is 0.05 to 0.10 percent by weight, governed by pH and water activity. Minimum order quantity is 25 kg, available from North American stock with a typical dispatch of 3 to 5 business days.