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Benzoic acid occurs naturally, notably in cranberries, cinnamon, plums, and currants and has been used to inhibit microbial growth for many years, including nonalcoholic beverages. Benzoate salts are particularly well suited for use in carbonated, nonalcoholic, and juice beverages. They are more stable than benzoic acid, more soluble in water, and work best at pH levels between 2 and 4.4. According to Battey et al. [41], the three significant growth predictors for spoilage yeasts are the variables: pH level, potassium sorbate, and sodium benzoate. However, benzoates react with ascorbic acid (vitamin C) and form benzene, especially if they are stored for extended periods at high temperatures. In the United States, the EPA has classified benzene as a known human carcinogen for all routes of exposure [42]. Despite the fact that producers have developed methods to prevent or minimize its occurrence, and the frequency and levels of benzene formation in soft drinks have not represented a risk to public health in the past, benzoates are being used more rarely in the industry. This is partly due to new processing techniques, which have reduced the need to use benzoates in soft drinks production. However, these preservatives are still necessary to maintain quality in some beverages.




Carbonated Soft Drinks: Formulation And Manufac...