Preservatives (Sorbic, and Benzoic Acid) Citric Acid also Available

Using reversed phase HPLC coupled with UV detection Fera’s food safety experts can analyse your food and drink samples for the presence of the permitted additives sorbic acid (E200), Benzoic acid (E210) and citric acid (E330). UKAS Accredited for Sorbic and Benzoic acid only.

The use of benzoic, sorbic and citric acids as additives is regulated under Commission Regulation (EU) No 1129/2011 of 11 November 2011 amending Annex II to Regulation (EC) No 1333/2008 of the European Parliament and of the Council by establishing a Union list of food additives. This regulation presents details of food groups in what the additives are permitted and at what levels, in most cases this is quantum satis, ‘the amount which is enough’.

Sorbic acid (E200) and its salts are primarily used as preservatives in food and drinks to prevent the growth of mould, yeast and fungi. It is commonly used in foods such as cheeses and breads.

Benzoic acid (E210) and its salts are also used as food preservatives to prevent the growth of moulds, yeasts and some bacteria.[23] and some bacteria. The action of benzoic acid is highly dependant on the pH of the food to which it is being added and it is predominantly used in acidic foods such as fruit juices, sparkling drinks and pickles.

Citric acid (E330) is a naturally occurring, edible acid hence it’s main use is as a flavouring and preservative in food and drinks, it is also often added to ice cream as an emulsifying agent. Due to it’s edible nature citric acid can also be used in culinary recipes as an alternative to vinegar or lemon juice.