Post by Deleted on Jul 29, 2011 3:29:32 GMT -5
It seems that if ascorbinic acid (vit C) and benzoic acid come together for example in a beverage, it is possible that benzene is produced. This may be harmful for some of us, who are very sensitive.
bfr - similar organisation as the EPA or FDA in the USA
www.bfr.bund.de/cm/245/indications_of_the_possible_formation_of_benzene_from_benzoic_acid_in_foods.pdf
...Benzene is principally emitted
from petrol through exhaust gases. The substance is carcinogenic and damages germ cells.
The available data do not allow the establishment of a safe level of exposure. Like all carcinogenic
substances for which no toxicological threshold value can be indicated, benzene
intake should be minimised and/or avoided as far as possible in line with preventive consumer
protection.
There is a suspicion that small amounts of benzene may be formed from benzoic acid in nonalcoholic
beverages in the presence of ascorbic acid. Benzoic acid and ascorbic acid are
food additives which must be declared on the food. Benzoic acid or E 210 is a preservative
which also occurs naturally, for instance, in cranberries. A maximum amount of 150 mg/l
benzoic acid may be added to non-alcoholic flavoured beverages (except milk-based beverages).
No maximum amount has been defined for ascorbic acid (E 300). In accordance with
good manufacturing practice, only the amount may, however, be used which is necessary to
achieve the desired effect ("quantum satis"). Ascorbic acid occurs as a natural substance
(vitamin C), for instance, in many berries and fruit.
Studies on soft drinks and fruit drinks with differing levels of benzoic acid and ascorbic acid
suggest that small amounts of benzene could be formed. Laboratory tests prove that under
certain reaction conditions benzene is formed from benzoic acid. In this connection different
factors play a role like the concentrations of the two additives, the existence of certain minerals
such as copper or iron sulphate which act as catalysts in the formation of benzene, beverage
pH, storage temperature and exposure to UV light. Whether and to what extent benzene
is actually formed in the corresponding foods cannot, however, be reliably assessed on
the basis of the data available.
------------------------------------------------
en.wikipedia.org/wiki/Benzoic_acid#Biology_and_health_effects
Food preservative
Benzoic acid and its salts are used as a food preservatives, represented by the E-numbers E210, E211, E212, and E213. Benzoic acid inhibits the growth of mold, yeast[10] and some bacteria. It is either added directly or created from reactions with its sodium, potassium, or calcium salt...The efficacy of benzoic acid and benzoate is thus dependent on the pH of the food.[11] Acidic food and beverage like fruit juice (citric acid), sparkling drinks (carbon dioxide), soft drinks (phosphoric acid), pickles (vinegar) or other acidified food are preserved with benzoic acid and benzoates.
bfr - similar organisation as the EPA or FDA in the USA
www.bfr.bund.de/cm/245/indications_of_the_possible_formation_of_benzene_from_benzoic_acid_in_foods.pdf
...Benzene is principally emitted
from petrol through exhaust gases. The substance is carcinogenic and damages germ cells.
The available data do not allow the establishment of a safe level of exposure. Like all carcinogenic
substances for which no toxicological threshold value can be indicated, benzene
intake should be minimised and/or avoided as far as possible in line with preventive consumer
protection.
There is a suspicion that small amounts of benzene may be formed from benzoic acid in nonalcoholic
beverages in the presence of ascorbic acid. Benzoic acid and ascorbic acid are
food additives which must be declared on the food. Benzoic acid or E 210 is a preservative
which also occurs naturally, for instance, in cranberries. A maximum amount of 150 mg/l
benzoic acid may be added to non-alcoholic flavoured beverages (except milk-based beverages).
No maximum amount has been defined for ascorbic acid (E 300). In accordance with
good manufacturing practice, only the amount may, however, be used which is necessary to
achieve the desired effect ("quantum satis"). Ascorbic acid occurs as a natural substance
(vitamin C), for instance, in many berries and fruit.
Studies on soft drinks and fruit drinks with differing levels of benzoic acid and ascorbic acid
suggest that small amounts of benzene could be formed. Laboratory tests prove that under
certain reaction conditions benzene is formed from benzoic acid. In this connection different
factors play a role like the concentrations of the two additives, the existence of certain minerals
such as copper or iron sulphate which act as catalysts in the formation of benzene, beverage
pH, storage temperature and exposure to UV light. Whether and to what extent benzene
is actually formed in the corresponding foods cannot, however, be reliably assessed on
the basis of the data available.
------------------------------------------------
en.wikipedia.org/wiki/Benzoic_acid#Biology_and_health_effects
Food preservative
Benzoic acid and its salts are used as a food preservatives, represented by the E-numbers E210, E211, E212, and E213. Benzoic acid inhibits the growth of mold, yeast[10] and some bacteria. It is either added directly or created from reactions with its sodium, potassium, or calcium salt...The efficacy of benzoic acid and benzoate is thus dependent on the pH of the food.[11] Acidic food and beverage like fruit juice (citric acid), sparkling drinks (carbon dioxide), soft drinks (phosphoric acid), pickles (vinegar) or other acidified food are preserved with benzoic acid and benzoates.