Preservatives include antimicrobial agents (sorbates, benzoates, sulphites, nitrites/nitrates) and antioxidants such as tocopherols. Their authorized use and maximum levels are defined under Regulation (EC) 1333/2008.
Natural occurrence must be distinguished from intentional addition: sorbic and benzoic acid can originate from raw materials or fermentation. Measured levels are therefore assessed against recipe and processing conditions.
Sulphites (E 220–E 228) require allergen labelling above 10 mg/kg or 10 mg/l (as SO₂), so a single result informs both preservative compliance and allergen threshold verification.
Natural levels of sorbic and benzoic acid can originate from raw materials or fermentation. Analytical results therefore require contextual evaluation against recipe composition, processing steps and known endogenous concentrations to distinguish natural occurrence from intentional additive use.
When multiple preservatives from the same functional group are used, summation rules under Regulation (EC) 1333/2008 apply. Combined concentration must not exceed the most restrictive maximum level. Sulphites additionally require allergen declaration above 10 mg/kg or 10 mg/l (as SO₂), so one measurement supports both additive compliance and allergen thresholds.
Sulphites above 10 mg/kg SO₂ trigger mandatory allergen declaration. Combine preservative quantification with allergen risk management in a single analytical programme.
Multi-component HPLC methods can determine preservatives and intense sweeteners simultaneously – reducing sample volume, turnaround time and cost for products containing both substance classes.
