Benzoic Acid · Preservative for Acidic Beverages, Sauces, Pickles & Condiments

Key characteristics

• Chemical name: Benzoic acid (C₇H₆O₂).
• Form: typically white, crystalline flakes, needles or granules with a characteristic odour at high concentrations.
• Solubility: sparingly soluble in cold water, more soluble in hot water and organic solvents; often converted to sodium benzoate in situ for beverage applications.
• pH dependence: best performance in acidic systems (typically pH < 4.5), where a significant fraction is present in the undissociated form.
• Function: used as a preservative (E210) to help control yeasts and moulds in acidic drinks, sauces, pickles and condiments.
• Compatibility: can be used with other preservatives (e.g. sorbates), antioxidants and processing hurdles as part of a multi-hurdle preservation strategy.
• Regulatory status: permitted uses, maximum levels and labelling requirements vary by country and product category; customers must verify local regulations.

Atlas supports application and regulatory teams in selecting benzoic acid vs. benzoate salts, tuning dosage, pH and process conditions within local legal frameworks and customer policies.

Indicative specification points

Final specifications are agreed per project and destination market. Typical food-grade benzoic acid parameters include:

• Assay: generally 99.0–100.5% benzoic acid (on dried basis).
• Appearance: white, crystalline flakes/needles or granules, free from visible foreign matter.
• Identification tests: confirm benzoate structure and purity according to recognised food-grade methods.
• Melting range: within specified limits to confirm identity and purity.
• Loss on drying: controlled to ensure consistent potency and handling.
• Non-volatile residue / residue on ignition: limited according to specification.
• Heavy metals and specific impurities (e.g. related organics, halides, sulphates): limited to meet food safety standards.
• Colour and clarity of solution: within agreed limits as part of quality control.
• Microbiological quality: typically not a microbiologically sensitive product, but cleanliness and GMP criteria are applied.

Each batch is supplied with a Certificate of Analysis (COA) and a technical data sheet. Additional documents (GMO status, allergen declarations, dietary suitability, contaminants, origin, Halal/Kosher certificates) can be provided from approved producers.

Beverages & concentrates

• Carbonated soft drinks – benzoic acid used directly or via sodium benzoate to stabilise cola, lemon-lime, fruit-flavoured and low-juice CSDs at low pH.
• Still drinks & nectars – application in fruit drinks, nectars and flavoured waters where pH and dosage comply with local regulations.
• Juice concentrates & beverage bases – preservation of concentrated syrups and bases that are later diluted and filled by bottlers.
• Ready-to-drink teas and flavoured drinks – benzoate systems used in acidic RTDs when allowed and supported by processing & packaging.

Sauces, pickles & condiments

• Tomato sauces, ketchups and chilli sauces – benzoic acid helps control yeasts and moulds in conjunction with acidity and heat treatment.
• Pickles and relishes – used in vinegar-acidified vegetables to support microbiological stability over shelf life.
• Table condiments – incorporation in dressing bases, dipping sauces and marinades where regulatory conditions and sensory impact are satisfied.

Other food applications

• Jam, jelly and fruit preparations – support for shelf-stable high-sugar, acidic systems where yeasts and moulds are a concern.
• Flavour emulsions & syrups – preservation of intermediate flavour bases used in beverage and dairy plants.

Formulation & process guidance

• Effectiveness depends on:
  • pH (acidic range) – lower pH increases the proportion of undissociated benzoic acid,
  • Product matrix (sugar content, fat, proteins, etc.),
  • Target microorganisms (yeasts, moulds, bacteria),
  • Process conditions (heat treatment, dissolved CO₂, oxygen management).
• In beverages:
  • Benzoic acid is often neutralised to sodium benzoate for better solubility,
  • Add via concentrated solutions or premixes for accurate dosing and mixing,
  • Validate preservative system vs. target shelf life, temperature profile and packaging.
• In sauces and condiments:
  • Combine with pH control (acids), heat treatment and hygienic filling,
  • Monitor water activity and salt/sugar levels as additional hurdles.
• Synergies can be achieved with:
  • Sorbates (e.g. potassium sorbate) in certain applications,
  • Antioxidants and oxygen management to limit off-flavours and degradation reactions.
• Regulatory teams must confirm:
  • Permitted uses and maximum levels of benzoic acid/benzoates in each category,
  • Combined limits where benzoates and sorbates are both used,
  • Required ingredient declarations and any specific statements per destination market.

Quality & documentation

• Supplied as food-grade benzoic acid with agreed specifications for assay, physical parameters and impurities.
• Each batch is accompanied by a Certificate of Analysis (COA) and a technical data sheet outlining key analytical parameters and test methods.
• Additional documentation can include GMO status, allergen declarations, contaminant and heavy metal data, dietary suitability (e.g. vegetarian/vegan where applicable), BSE/TSE statements, origin and Halal/Kosher certificates depending on the selected producer and grade.
• Production sites typically operate under recognised ISO and food safety management systems (e.g. HACCP, FSSC/ISO 22000), with further certifications available on request.
• Customers remain responsible for regulatory compliance, maximum use levels, labelling and claims for benzoic acid/benzoate-containing products in each destination market.

Packaging, storage & logistics

• Standard packaging: typically 25 kg bags or fibre drums/cartons with inner liners to protect against moisture and contamination; alternative pack sizes can be evaluated if needed.
• Suitable for full-container or mixed-container shipments together with other preservatives, acids, sweeteners and functional ingredients.
• Store in a cool, dry, well-ventilated area, away from oxidising agents, strong bases and odour-sensitive products.
• Typical shelf life is defined in the product specification and on the COA; customers should validate stability and preservative performance in their own processes and finished products.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export, customs and quality documentation coordinated from Ankara, Türkiye.

To receive a tailored offer, please share your intended applications (soft drinks, juices, concentrates, sauces, pickles, condiments, etc.), typical product pH, required preservative system, annual volume, packaging needs, documentation/certification requirements and destination markets. Our team will recommend suitable benzoic acid grades and, where appropriate, combined preservative concepts.