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Preview: Preservatives in Beverages & Soda (Patreon)

Published:
2023-03-13 22:17:07
Imported:
2026-06
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Content

Later this week, two videos will be coming out, one on using sodium benzoate and potassium sorbate in drinks and one on low-calorie or sugar-free sodas. I needed to do the preservative video first, because if you want to store something like diet soda syrup for a longer period of time it needs a preservative. The issue is that there is insufficient sugar to keep the syrup free from spoilage bacteria and fungus. If you are bottling or canning sodas, you need to use a preservative in most cases. So this video details the preparation of the sodium benzoate solution.

Patreon doesn't seem to work well with my video hosting service and is not showing the thumbnail, at least to me, so there is a video at the top that you could click on, or you can just click this link and the video will appear.

Preservatives in Soda (Video) 

As usual, if you have questions post them below. Cheers

Files

Previews only

Using Sodium Benzoate Preservative in Soda and Other Beverages

Using a preservative, like sodium benzoate and potassium sorbate, in diet sodas and other drinks that are not shelf-stable can make your drinks safer. Having bacteria and mould in a beverage is not good, and the toxins from food-borne pathogens are far worse than any preservative, so having safe food and drink is important. In this video, I will explain how to safely use sodium benzoate and potassium sorbate in drinks like low-calorie syrups and diet sodas. Patreon: https://www.patreon.com/artofdrink Essential Oil and Flavour Suppliers https://artofdr.ink/suppliers Calculation Form for Soda Formulations https://artofdr.ink/calc-form **Getting Started Making Soda** If you are new to making soda, welcome, and you should check out the following videos because they will show you the basics of making soda and will help answer most of your questions. Using Essential Oils Safely https://youtu.be/9SZLCedj1JI How to Make a Soda Flavour https://youtu.be/DYm9BidnF4w How to Make a Flavour Extract https://youtu.be/EvkbCkg9bPs Simple Syrup for Soda https://youtu.be/v-ObB8T5ZrA How to Formulate a Flavour https://youtu.be/FSL6pVrV8Pw Art of Drink https://www.artofdrink.com Twitter: https://twitter.com/dsoneil Camera Gear Panasonic GH6 w/ 12-32mm F2.8 (primary) Olympus E-M1 MkII w/ 12-40mm F2.8 Olympus E-M5 MkIII w/ Leica 25mm F1.4 #soda #science #drinks

Comments

Warren Johnston

I’m interested in the use of preservatives like this in alcoholic beverages, and also how they might impact the clarity and texture of a product containing alcohol. Specifically interested in liqueurs at ~30% abv

Darcy S. ONeil
>>103986303

At 30% abv I'm not sure you'd need a preservative, that alcohol level should be enough to inhibit both mould and bacteria. Do you have a specific case or issue?

Warren Johnston
>>103986303

No issue at this point - I’m just curious about the threshold where it would be worthwhile to include a preservative if we were to lower the abv of the product, and to inform how we might use preservatives like these in a canned beverage around the ~5% abv mark! Currently not planning in including at 30% abv, but since we’re seeing some clarity concerns already I’m wondering how the preservatives might impact clarity/texture

Darcy S. ONeil
>>103986303

Not sure on clarity, that could be formula-specific, but sodium benzoate is typically clear as well as potassium sorbate, so it should be an issue. And the same 150 ppm / 250 ppm is used in all beverage types.

Chris Carlson
>>103986303

By way of example, Port wine is typically ~19% alcohol and ~10 Brix or so and is stable for most spoilage bacteria and fungus. The pH will tend to be 3 - 3.8 for Port. Home winemakers routinely will stabilize their wines with mix of potassium sorbate and potassium meta bisulphite in pH ranges 3-3.8 and alcohol of 5% and up.

Darcy S. ONeil
>>103986303

Sodium benzoate could give some added protection, especially for anything in the 5% or lower range. There are other options that I'll be doing in the future.

Anonymous

Great and informative video! Just a question about the vitamin C mixed with benzoate. Did not quite copy if that should make me not use it to preserve natural fruit/berry syraps, like the strawberry one you made for exemple (since vitamin C occurs natural)? If you or anyone would like to help me out and educate me it would be appreciated. Thanks in advance! :)

Darcy S. ONeil
>>104443695

Hello Leo, yes you might want to skip sodium benzoate in the natural fruit syrups, but potassium sorbate is fine. There are other preservatives that a lot of manufacturers are moving to, like Calcium Propionate, Nisin and Polylysine. In the future I can do a video on those if you wish. Might take a few months but for now look into Nisin, it is a natural compound used at about 2.5 ppm in fruit drinks (syrups).

Anonymous
>>104474504

Thank you for the quick answer. Yes, a video like that would've been very interesting. To hear what makes them differ etc. Big thanks again!

NN

Hi Darcy, I've made the chocolate syrup recipe but with sweeteners instead of sugar. The PH is around 5.5-6.5 which is quite high for this particular preservative mix. What kind of preservatives do you recommend for PH 4.6-7 that is food safe? I can't lower the PH to below 4.6 because otherwise the milk will curdle.

Darcy S. ONeil

I don't have a recommendation at this point, I don't have a lot of experience with other preservatives. But if I find something I will let you know.

Brandon

I made the sodium benzoate and potassium sorbate solution per your instructions, and after a few minutes on the stir plate it was all clear, and everything looked good. I then added it to a champagne syrup without any sugar/simple syrup, and it immediately formed white clumps. I put that on my stir plate to see if that would get rid of them and I was left with a hazy/milky liquid after 10 minutes. It's now sat in the fridge overnight and the result is an inches thick layer of white at the bottom of the jar with a clear champagne syrup on top. Any ideas what went wrong?

Danimozz

Is there a solution Already premade that one can buy ? I am making homemade liquor about 24 abv and I am Concern bout mold and fungus due to the high content of distilled water and syrup .

Darcy S. ONeil
>>130842687

At 24% abv the ethanol is a sufficient preservative and you shouldn't need to add anything else as long as you manufacture everything in clean conditions.

hamdan music

Hi darcy, im using a mixture of ready syrups from manufacturers (passions fruit, sugar and still water) is adding SB and PS with the recommended dosage will shelf-stable the product for at lest 6+ months ?

Darcy S. ONeil
>>136611764

Adding SB and PS will extend the shelf-life, but it can be hard to predict how long something will last. That really comes down to stability testing, and it is something you can do. Just make a batch, add the preservative and test a bottle every few weeks to ensure it remains stable. Once it goes off, that is the length of time it will last.