Food preservatives are substances added to food to prevent spoilage by inhibiting microbial growth or chemical degradation. The most widely used are sorbic acid (E200) and benzoic acid (E210), regulated under EU Regulation 1333/2008 on food additives. Ovalab provides accredited preservative analysis to verify compliance with EU maximum permitted levels.
Key Facts About Food Preservatives
- Sorbic acid (E200): Group ADI of 11 mg/kg body weight/day for sorbic acid and potassium sorbate (E202), as re-evaluated by EFSA in 2019. Maximum levels in food range from 200–2,000 mg/kg depending on food category (Annex II, Regulation 1333/2008).
- Benzoic acid (E210): Group ADI of 5 mg/kg body weight/day for benzoic acid and its sodium/potassium/calcium salts (E211–E213), as established by EFSA. Maximum levels typically 150–2,000 mg/kg depending on food category.
- EU Regulation 1333/2008: Establishes the EU list of authorized food additives, conditions of use, and maximum levels. Preservatives are listed in Annex II with specific limits per food category.
- Combination limits: When sorbic acid and benzoic acid are used together, their combined levels must not exceed the maximum level for the individual substance present in the highest proportion.
- Analysis methods: HPLC (per EN 12856 for sorbic acid, EN 12857 for benzoic acid) is the standard method for quantitative determination of preservatives in food.
Testing Methods at Ovalab
Ovalab determines sorbic acid, benzoic acid, and their salts using HPLC methods aligned with European standards. Testing covers beverages, dairy, baked goods, sauces, and other food matrices. Results are reported under ISO/IEC 17025:2017 accreditation (ČIA Certificate 537/2025), suitable for HACCP verification and regulatory compliance with EU Regulation 1333/2008.
Frequently Asked Questions
What are the most common food preservatives?
Sorbic acid (E200), potassium sorbate (E202), benzoic acid (E210), sodium benzoate (E211), sulfur dioxide (E220), and nitrites/nitrates (E249–E252) are among the most widely used preservatives in the EU food industry.
What are the EU limits for sorbic acid in food?
Maximum levels vary by food category under Regulation 1333/2008 Annex II. Examples: soft drinks 300 mg/L, cheese products 1,000 mg/kg, dried fruit 1,000 mg/kg, sauces 1,000 mg/kg (expressed as sorbic acid equivalents).
Can sorbic acid and benzoic acid be used together?
Yes, but the combined amount must respect the proportionality rule in Regulation 1333/2008: the sum of the ratios of each substance’s concentration to its individual maximum level must not exceed 1.
What method does Ovalab use for preservative analysis?
Ovalab uses HPLC (High-Performance Liquid Chromatography) for simultaneous determination of sorbic acid, benzoic acid, and their salts, following methods aligned with EN 12856 and EN 12857.
Why is preservative testing important for food producers?
Exceeding maximum levels violates EU Regulation 1333/2008 and can result in product recalls, RASFF notifications, and penalties. Regular testing ensures compliance and supports HACCP verification for preservative-related CCPs.