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British Food Journal Volume 10 Issue 9 1908

British Food Journal Volume 10 Issue 9 1908 In the continuation of the work previously described, experiments were conducted, according to the general plan already described, to determine the effects of benzoic acid and benzoates upon health and digestion. This investigation is of special importance because of the opinion held by many manufacturers, food officials, and consumers that benzoic acid and benzoates are probably the least harmful of the preservative substances employed. It is believed that for this reason there has been a very large increase in the use of these preservatives in the United States in the last few years, with a corresponding decrease in the amount of other preservative substances employed. It has also been claimed that there can be no reasonable objection to the use of benzoic acid by reason of its natural occurrence in many food products, either in traces or in considerable quantities. Among the products cited the cranberry occupies the most prominent position because of the notable amount of benzoic acid it contains. These considerations, however, had no determining influence on the choice of this substance for the experimental work, inasmuch as it was included in the original scheme which was prepared before the experimental work on preservatives previously reported was begun. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

British Food Journal Volume 10 Issue 9 1908

British Food Journal , Volume 10 (9): 18 – Sep 1, 1908

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0007-070X
DOI
10.1108/eb010963
Publisher site
See Article on Publisher Site

Abstract

In the continuation of the work previously described, experiments were conducted, according to the general plan already described, to determine the effects of benzoic acid and benzoates upon health and digestion. This investigation is of special importance because of the opinion held by many manufacturers, food officials, and consumers that benzoic acid and benzoates are probably the least harmful of the preservative substances employed. It is believed that for this reason there has been a very large increase in the use of these preservatives in the United States in the last few years, with a corresponding decrease in the amount of other preservative substances employed. It has also been claimed that there can be no reasonable objection to the use of benzoic acid by reason of its natural occurrence in many food products, either in traces or in considerable quantities. Among the products cited the cranberry occupies the most prominent position because of the notable amount of benzoic acid it contains. These considerations, however, had no determining influence on the choice of this substance for the experimental work, inasmuch as it was included in the original scheme which was prepared before the experimental work on preservatives previously reported was begun.

Journal

British Food JournalEmerald Publishing

Published: Sep 1, 1908

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