CINNAMIC ACID TO INHIBIT HEAT- AND LIGHT-INDUCED BENZENE FORMATION IN BENZOATE-PRESERVED CARBONATED AND NON-CARBONATED BEVERAGES AND FOODS WHILE MAINTAINING OR IMPROVING PRODUCT MICROBIAL STABILITY

摘要

A beverage product contains a preservative system comprising 20-250 mg/L benzoic acid or salt thereof, 20-250 mg/L sorbic acid or salt thereof, and 10-100 mg/L cinnamic acid or salt thereof where the benzoic acid or salt thereof to sorbic acid or salt thereof mass ratio is greater than 1:1 while the mass ratio of benzoic acid or salt thereof to the total sorbic and cinnamic acids or salts thereof is approximately 1 or less. In particular the preservative blend comprises potassium benzoate, potassium sorbate, and potassium cinnamate.