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E213
Calcium benzoate
The calcium salt of benzoic acid, a preservative for acidic foods and beverages.
i Additive Details
| Is E213 Calcium benzoate safe?
In acidic products containing ascorbic acid (E300), traces of benzene can form under heat or light; manufacturers have largely reformulated. Reactions are reported in some people with asthma, urticaria or aspirin sensitivity.
| Uses
Used in soft drinks, fruit preparations, sauces and pickled products, mainly where a sodium-free preservative is wanted. It is less soluble in water than the sodium and potassium salts, so it appears on labels far less often.
| Interactions
Releases benzoic acid in food and shares the group ADI with E210, E211 and E212. Commonly combined with sorbates to widen the pH range covered. The calcium it contributes is negligible at preservative levels.
| Origin
Synthetic. Produced by neutralising benzoic acid with calcium hydroxide or calcium carbonate. Benzoic acid occurs naturally in cranberries, prunes and cinnamon.
| Daily Intake
EFSA's 2016 re-evaluation maintained a group ADI for benzoic acid and benzoates of 5 mg per kg of body weight per day, expressed as benzoic acid.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E228 Potassium bisulphite A potassium sulphite supplied as an aqueous solution and used as a preservative and antioxidant.
- E210 Benzoic acid A weak organic acid used as a preservative against yeasts, moulds and some bacteria in acidic foods.
- E212 Potassium benzoate The potassium salt of benzoic acid, used as a preservative in acidic foods and drinks.
- E200 Sorbic acid An organic acid used as a preservative, mainly against moulds and yeasts.
- E201 Sodium sorbate The sodium salt of sorbic acid; no longer authorised as a food additive in the EU.
- E203 Calcium sorbate The calcium salt of sorbic acid, a mould and yeast inhibitor removed from the EU authorised list in 2018.
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