Sodium benzoate prohibit growth of fungi and preserves food due to anti-fungal properties. Sodium benzoate can be used in pickles, sauces, jams and fruit juices. Foods that contain vinegar, such as salad dressings etc.

Sodium benzoate may be added conveniently and efficiently in the form of a concentrated stock solution in water. A simple stock solution may be prepared by dissolving one pound of sodium benzoate in one gallon of water. One fluid ounce of this solution when added to one gallon of beverage gives a concentration of about 0.1 % sodium benzoate. If the specific gravity of the beverage is significantly higher than water after sodium benzoate is added in processing, and an acidic pH adjustment is needed with the addition of a strong acid such as citric acid, sufficient agitation should be available to prevent localized precipitation of benzoic acid, which has a solubility of about 0.2% in water at 20° C. This processing step is important because the relatively water insoluble benzoic acid may precipitate inside the processing vessels and lines causing plugging problems and loss of essential preservative in the total batch contents.