Ethyl p-Hydroxybenzoate
The short version
An ethyl paraben preservative — one of the few parabens still permitted in EU food use.
It's permitted and generally considered safe, but there are a few reasons to be mindful — like sensitivities in some people, debated studies, or intake limits. The Safety section below explains the specifics.
Where it comes from
An ethyl ester of p-hydroxybenzoic acid. Parabens were developed in the 1920s as broad-spectrum antimicrobials for cosmetics and pharmaceuticals; food use followed but has been progressively narrowed.
How it's used
Used in jellied meats (aspic), liquid food supplements, and pharmaceutical preparations. Most paraben use is in cosmetics and personal care rather than food.
Safety profile
ADI of 10 mg/kg body weight (combined methyl, ethyl, and their salts; EFSA 2004). Parabens have weak estrogen-mimicking activity in vitro; the human relevance at food-additive exposure is contested. EFSA withdrew approval for propyl- and butyl-parabens (E216, E217) in 2006 based on testicular and developmental concerns.
Physical & chemical properties
White crystalline powder, sparingly soluble in cold water, soluble in ethanol. Effective antimicrobial across a broader pH range than sorbates or benzoates.
Regulation worldwide
Permitted in the EU only in jellied meat preparations and liquid supplements. Propyl- and butyl-paraben food use withdrawn in 2006. Permitted more broadly in some other jurisdictions.
Educational information only. Not medical or dietary advice.