Potassium Sorbate And Sodium Benzoate Added As Preservatives

Potassium sorbate and sodium benzoate are salts of sorbic acid and benzoic acid, respectively. They are often used together because they work best in different pH ranges. These compounds can be produced synthetically or derived from natural sources like rowan berries (for sorbic acid) and cranberries (for benzoic acid).

These ingredients are added to foods as preservatives to inhibit the growth of mold, yeast, and some bacteria. They help extend the shelf life of products such as salad kits, mustards, maraschino cherries, dips, salsas, pickles, and olives. They are effective in acidic foods and beverages.

Potassium sorbate and sodium benzoate are generally recognized as safe (GRAS) by the FDA when used according to good manufacturing practices. Both compounds have been evaluated by international bodies like JECFA and EFSA. While generally considered safe, some studies have explored potential links between sodium benzoate, vitamin C, and the formation of benzene, a carcinogen, particularly under certain conditions like heat and light exposure. However, the levels found are typically very low and considered safe by regulatory agencies.