Calcium benzoate
Score impact
-0.60
points/product
Description
E213, or calcium benzoate, is a food additive used as a preservative to inhibit the growth of molds, yeasts, and some bacteria in acidic foods. It is produced industrially by reacting benzoic acid with calcium hydroxide or calcium carbonate, forming a calcium salt. It is a white crystalline powder, odorless or with a slight benzoin odor, soluble in water and slightly soluble in alcohol.
Its main function is to extend the shelf life of foods by acidifying the interior of microbial cells, preventing their metabolism. The use of benzoic acid and its salts (including E213) as preservatives dates back to the early 20th century. In the European Union, its use is authorized by Regulation (EC) No 1333/2008, following evaluations by the European Food Safety Authority (EFSA). EFSA has established an Acceptable Daily Intake (ADI) of 5 mg/kg body weight for benzoic acid and its salts, expressed as benzoic acid.
The World Health Organization (WHO) has also evaluated this additive, confirming the same ADI. The overall safety assessment indicates that, within authorized amounts, calcium benzoate does not pose a significant health risk to the general population. On product labels, it must appear as 'calcium benzoate' or 'E213'.
It is important to note that calcium benzoate can react with ascorbic acid (vitamin C) under certain conditions to form benzene, a carcinogenic compound. However, modern formulations and quality controls minimize this formation. EFSA has evaluated this risk and concludes that benzene levels in foods are low and do not represent a food safety concern.
E213 is mainly used in foods with acidic pH (below 4.5), where its effectiveness is highest. Authorized food categories include: non-alcoholic beverages (soft drinks, juices), sauces and dressings (ketchup, mayonnaise, mustard), pickles (olives, gherkins), margarines, bakery products, confectionery, and some meat and fish products.
In the Spanish market, it is found in diet cola soft drinks, tomato sauces, canned olives, and certain industrial pastries. The maximum permitted limits under EC Regulation 1333/2008 vary by product: for example, up to 600 mg/kg in non-alcoholic beverages, 1000 mg/kg in emulsified sauces, and 2000 mg/kg in olives. In the United States, the FDA allows the use of calcium benzoate (GRAS) in foods, with similar limits. In Japan, it is also permitted, although with stricter restrictions in some products. The comparison shows that international regulations are consistent regarding the safety of the additive.
Documented adverse effects of calcium benzoate are similar to those of benzoic acid. In sensitive individuals, it can cause allergic reactions such as urticaria, asthma, or rhinitis, although these are rare. The biological mechanism involves undissociated benzoic acid crossing the cell membrane of microorganisms and acidifying the interior, inhibiting key enzymes. In humans, it is rapidly metabolized in the liver and excreted in urine as hippuric acid. Sensitive populations include people with asthma or aspirin allergy, who may have a higher risk of reactions.
No significant interactions with medications have been documented, although theoretically it could interfere with drugs that compete for the same metabolic pathway (glycine). EFSA and WHO conclude that, at authorized doses, calcium benzoate is safe for the general population. However, the potential formation of benzene in combination with vitamin C has generated controversy.
EFSA has evaluated this risk and states that benzene levels in foods are low (generally < 1 μg/L in beverages) and do not pose a health risk. Nevertheless, it is recommended to avoid excessive exposure in children and pregnant women, although there is no conclusive evidence of harm.
- Calcium benzoate
- Calcium benzoate salt
- Benzoic acid calcium salt
- Calcium dibenzoate
- Calcium benzoate monohydrate
- Benzenecarboxylic acid calcium salt
- Benzoic acid calcium salt
- Calcium benzoate technical
- Preservative calcium
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