| FEMA | 2131 |
| CAS | 65-85-0 |
| EINECS | 200-618-2 |
| JECFA Food Flavoring | 850 |
| CoE Number | 21 |
| Organoleptic Notes |
|
| Odor | balsamic balsamic, urine, |
| Flavor | N/A |
| Material Notes | a fungistatic compound that is widely used as a food preservative. it is conjugated to glycine in the liver and excreted as hippuric acid. Widespread in plants esp. in essential oils and fruits, mostly in esterified form. Also present in butter, cooked meats, pork fat, white wine, black and green tea, mushroom and Bourbon vanilla. Used in foodstuffs as antimicrobial and flavouring agent and as preservative. In practical food preservation, the Na salt of benzoic acid is the most widely used form (see MDQ71-S). The antimicrobial activity comprises a wide range of microorganisms, particularly yeasts and moulds. Undissociated benzoic acid is more effective than dissociated, thus the preservative action is more efficient in acidic foodstuffs. Typical usage levels are 500-2000 ppm |