Sodium Benzoate, is this safe and is it more effective than sodium metabisulphite?

Question

I have some apple concentrate which contains sodium benzoate. It appears that some of the benzoate can convert to bezine and therefore can become carcinogenic. I believe it is being used as a preservative in the concentrate. It also seems to be more effective than sodium metabisulphite at killing yeast strains.

Thanks Trid. It might be worth using the apple concentrate as a stabililzer in cider which I have already made, which keeps on fermenting though. Some fermentation does occur in the apple juice, but it is not significant despite very high levels of sugar.

Answer 1

Much more effective in killing everything.
Sodium metabisulphite kills the majority of the wild yeast strains, but after a day or so dissipates out of the solution rendering it fermentable by your added cultured yeasrt.
Sodium Benzoate never goes away or dissipates and renders the juice or concentrate unfermentable...it will continue killing yeast and contaminants indefninitely.

You're best off making apple juice out of the concentrate. It's not worth the time and aggravation and lost yeast trying to ferment this (assuming you're intending to make a batch of cider).

Answer 2

I remember from A level Chemistry that Benzoate can convert to benzine and that this is really nasty stuff and not only can be carcinogenic but I seem to recall the tutor telling us that it can make you infertile as well but I don't know if this is really true or not.

I would stick to freshly squeezed apple juice if you are intending to drink it! Its best to stick with the natural stuff!