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Dawn said:

Dear Laura

Practical Action have passed me your enquiry on sodium benzoate.

Sodium benzoate and sodium metabisulphite are widely used to preserve acid foods such as fruit juices, jams etc. They both act to control the growth of moulds and yeasts..

I have done some research and find (source Codex 2009) that the maximum allowed level in jams is 1g per Kg of product. In other words 1000 parts per million or ppm. I personally feel this maximum level is a bit high and would feel more comfortable with one half or even one third of this amount..

I do suggest that you contact a local standards authority as different rules apply in different countries. So the maximum you could add for 20 litres of juice would be 20g.

What is the country of application? If in Africa, the Caribbean or Pacific it may be possible for you to ask for some books that may help for free.

Hope this helps.

Barrie Axtell

Commented on: 2013-10-09 09:04:00


laura said:

for 20 litres of fruit juice, how many percentage of sodium benzoate preservatives will be needed to preserve it

Commented on: 2013-09-30 14:53:00


Neil Philip Noble said:

Sorry but we don't have any documents in Filipino. What sort of thing are you looking for?

Commented on: 2012-03-27 15:00:00



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