Sodium Methylparaben
The short version
The sodium salt of methylparaben — water-soluble paraben for low-pH preservation in narrow applications.
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
Produced by neutralizing methyl p-hydroxybenzoate with sodium hydroxide. The salt form improves water solubility for syrup and aqueous-system preservation.
How it's used
Used in narrow applications including bakery glazing, supplement liquids, and pharmaceutical syrups. Like the other parabens, it provides broad-spectrum activity against fungi at low concentrations across a wide pH range — its strength in non-acidic foods where benzoates lose efficacy.
Safety profile
ADI of 0–10 mg/kg body weight (combined with E218 and other permitted parabens). The methyl form has the weakest endocrine signal of the paraben family in in-vitro studies; methyl and ethyl parabens remain EU-permitted while propyl and butyl were de-listed.
Physical & chemical properties
White crystalline powder. Very soluble in water (much more than methyl paraben). Stable across the typical food pH range.
Regulation worldwide
Permitted in the EU and most jurisdictions for specific applications.
Educational information only. Not medical or dietary advice.