E242 Preservative

The application of E242  is particularly useful when wine needs to be sterilized but cannot be sterile filtered, pasteurized, or sulfured. E242 is also used to stabilize non-alcoholic beverages such as carbonated or non-carbonated juice beverages, isotonic sports beverages, iced teas, and flavored waters.

E242 is added before the filling of the beverage. It then breaks down into small amounts of methanol and carbon dioxide, which are both natural constituents of fruit and vegetable juices.

The EU Scientific Committee on Food, the FDA in the United States, and the JECFA of the WHO have confirmed the safe use in beverages. The FDA approved its use in wines in 1988, with the maximum level being permitted set at 200 mg/L, and only if there were fewer than 500 yeast cells/mL at the time of dosage. It is also approved in the EU, where it is listed under E number E242, as well as Australia and New Zealand.