Ethyl para-hydroxybenzoate

E number E214INS 214CAS 120-47-8

Listed as a preservative by Codex.

Listed as preservatives (Codex)
Chemical structure of Ethyl para-hydroxybenzoate, from PubChem compound 8434
Structure from PubChem CID 8434 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Ethyl para-hydroxybenzoate, or ethylparaben, is a preservative used in a small number of foods, working over a wider pH range than the benzoates.

Where it is and isn’t permitted

Status of Ethyl para-hydroxybenzoate by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandNo listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it.
CanadaHealth CanadaNo listing matchedHealth Canada’s lists name additives without E or INS numbers, so this site matches them by exact name. A substance listed there under a name this site does not recognise has no row here.
European UnionEuropean Commission / EFSAPermitted, with conditions

8 food categories

highest permitted level 1,500 mg/kg

Show every food category
  • 11.4.1 table-top sweeteners in liquid form — 500 mg/kgPermitted as a member of Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates. ML = 500 mg/kg. only if the water content higher than 75%. Note 1: The additives may be added individually or in combination.
  • 15.1 Potato- cereal- flour- or starch-based snacks — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate; p-hydroxybenzoates. ML = 1000 mg/kg.
  • 15.2 Processed nuts — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate; p-hydroxybenzoates. ML = 1000 mg/kg. only coated nuts.
  • 5.2 Other confectionery including breath freshening micro-sweets — 1,500 mg/lPermitted as a member of Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates. ML = 1500 mg/l. except candied, crystallized or glacé fruit and vegetables.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 1,500 mg/kgPermitted as a member of Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates. ML = 1500 mg/kg. Note 1: The additives may be added individually or in combination.
  • 8.3.1 Non-heat-treated processed meat — quantum satisPermitted as a member of Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates. quantum satis. only surface treatment of dried meat products. Note 1: The additives may be added individually or in combination.
  • 8.3.2 Heat-treated meat products — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate; p-hydroxybenzoates. ML = 1000 mg/kg. Only patè.
  • 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates. quantum satis. only surface treatment of dried meat products. Note 1: The additives may be added individually or in combination.
Regulation (EC) No 1333/2008, Annex IIand 7 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

9 food categories

highest permitted level 1,500 mg/kg or mg/l

Show every food category
  • 11.4.1 Table-top sweeteners in liquid form — 500 mg/kg or mg/lPermitted as a member of E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB). ML = 500. only if the water content higher than 75 %. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB). ML = 1000. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. Note (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg.
  • 15.2 Processed nuts — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB). ML = 1000. only coated nuts. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. Note (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg.
  • 5.2 Other confectionery including breath refreshening microsweets — 1,500 mg/kg or mg/lPermitted as a member of E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB). ML = 1500. except candied, crystallized or glacé fruit and vegetables. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. Note (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 1,500 mg/kg or mg/lPermitted as a member of E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB). ML = 1500. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. Note (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg.
  • 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB). quantum satis. only surface treatment of dried meat products. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 8.3.2 Heat-treated meat products — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB). ML = 1000. only pâté. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB). quantum satis. only surface treatment of dried meat products. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 8.3.3 Casings and coatings and decorations for meat — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB). ML = 1000. only jelly coatings of meat products (cooked, cured or dried). Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 8 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 309, パラオキシ安息香酸エチル（別名パラヒドロキシ安息香酸エチル） (“Ethyl p-Hydroxybenzoate” in the unofficial English translation). …

Designated additive: Appended Table 1, item 309, パラオキシ安息香酸エチル（別名パラヒドロキシ安息香酸エチル） (“Ethyl p-Hydroxybenzoate” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry パラオキシ安息香酸エチル: (1) [may be used only in the foods stated] “パラオキシ安息香酸エチルは、しょう油、酢、清涼飲料水、シロップ、果実ソース、果実(表皮の部分に限る。)及び果菜(表皮の部分に限る。)以外の食品に使用してはならない。” (2) [sets maximum levels of use for the foods stated] “パラオキシ安息香酸エチルの使用量は、パラオキシ安息香酸として、しょう油にあってはその1Lにつき0.25g以下、酢にあってはその1Lにつき0.10g以下、清涼飲料水及びシロップにあってはその1kgにつき0.10g以下、果実ソースにあってはその1kgにつき0.20g以下、果実及び果菜にあってはその1kgにつき0.012g以下でなければならない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 파라옥시안식향산에틸 (“Ethyl p-Hydroxybenzoate”, the English the Code prints beside it). Main use (주용도) of 파라옥시안식향산에틸: 보존료. Standard for use (사용기준) of 파라옥시안식향산에틸: (1) [may be used only in the foods listed; sets a limit on the amount used] “파라옥시안식향산에틸은 아래의 식품에 한하여 사용하여야 한다. 파라옥시안식향산에틸의 사용량은 파라옥시안식향산으로서 1. 캡슐류：1.0g/kg 이하 2. 잼류：1.0g/kg 이하(소브산, 소브산칼륨, 소브산칼슘, 안식향산, 안식향산칼륨, 안식향산칼슘, 안식향산나트륨, 파라옥시안식향산메틸, 프로피온산, 프로피온산나트륨 또는 프로피온산칼슘과 병용할 때에는 파라옥시안식향산으로서 사용량, 소브산으로서 사용량, 안식향산으로서 사용량 및 프로피온산으로서 사용량의 합계가 1.0g/kg 이하) 3. 망고처트니：0.25g/kg 이하(안식향산나트륨, 안식향산칼륨, 안식향산칼슘 또는 파라옥시안식향산메틸과 병용할 때에는 파라옥시안식향산으로서 사용량과 안식향산으로서 사용량의 합계가 0.25g/kg 이하) 4. 한식간장, 양조간장, 산분해간장, 효소분해간장, 혼합간장：0.25g/kg 이하(안식향산, 안식향산나트륨, 안식향산칼륨 또는 안식향산칼슘과 병용할 때에는 파라옥시안식향산으로서 사용량과 안식향산으로서 사용량의 합계가 0.6g/kg 이하이어야 하며, 그 중 파라옥시안식향산으로서의 사용량은 0.25g/kg 이하) 5. 식초：0.1g/kg 이하 6. 기타음료(분말제품 제외), 인삼․홍삼음료：0.1g/kg 이하(안식향산, 안식향산나트륨, 안식향산칼륨 및 안식향산칼슘과 병용할 때에는 파라옥시안식향산으로서 사용량과 안식향산으로서 사용량의 합계가 0.6g/kg 이하이어야 하며, 그 중 파라옥시안식향산으로서의 사용량은 0.1g/kg 이하) 7. 소스 : 0.2g/kg 이하(소브산, 소브산칼륨 또는 소브산칼슘과 병용할 때에는 파라옥시안식향산으로서 사용량과 소브산으로서 사용량의 합계가 1.0g/kg 이하이어야 하며, 그 중 파라옥시안식향산으로서의 사용량은 0.2g/kg 이하) 8. 과일류(표피부분에 한한다)：0.012g/kg 이하 9. 채소류(표피부분에 한한다)：0.012g/kg 이하” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationNot listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited.
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

38 food categories

highest permitted level 1,500 mg/kg

Show every food category and its notes
  • 01.6.4 Processed cheese — 300 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 01.6.5 Cheese analogues — 500 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 120 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note XS243 Excluding products conforming to the Standard for Fermented Milks (CXS 243-2003).
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 300 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note XS253 Excluding products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006).
    • Note XS256 Excluding products conforming to the Standard for Fat Spreads and Blended Spreads (CXS 256-2007).
  • 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 300 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 04.1.2.10 Fermented fruit products — 800 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 04.1.2.11 Fruit fillings for pastries — 800 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 04.1.2.2 Dried fruit — 800 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 04.1.2.3 Fruit in vinegar, oil, or brine — 250 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 04.1.2.5 — 250 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 1,000 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note 570 Except for use at 250 mg/kg in products conforming to the Standard for Mango Chutney (CXS 160-1987).
  • 04.1.2.7 Candied fruit — 1,000 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 800 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 800 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 1,000 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter) — 1,000 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
  • 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 1,000 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
    • Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — 300 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note XS294 Excluding products conforming to the Standard for Gochujang (CXS 294-2009).
  • 05.1.3 Cocoa-based spreads, incl. fillings — 300 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.1.5 Imitation chocolate, chocolate substitute products — 300 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 1,000 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 1,500 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 300 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 07.2 Fine bakery wares (sweet, salty, savoury) and mixes — 300 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 08.4 Edible casings (e.g. sausage casings) — 36 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 09.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms — 1,000 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note XS291 Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).
  • 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — 100 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 12.3 Vinegars — 100 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 12.4 Mustards — 300 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 12.6 Sauces and like products — 1,000 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note XS302 Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 500 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 450 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
  • 14.2.2 Cider and perry — 200 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 14.2.4 Wines (other than grape) — 200 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 14.2.5 Mead — 200 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 1,000 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
    • Note 224 Excluding aromatized beer.
  • 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) — 300 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
  • 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) — 300 mg/kg
    • Note 27 As para-hydroxybenzoic acid.
CXS 192-1995 Table One, INS 214and 37 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

European Union500 mg/kg – 1,500 mg/kg6 numeric limit, 2 quantum satis
Great Britain500 mg/kg – 1,500 mg/kg7 numeric limit, 2 quantum satis
Japan—1 no quantity stated
South Korea—1 no quantity stated
Codex Alimentarius36 mg/kg – 1,500 mg/kg38 numeric limit

What it is made from

Made by esterifying para-hydroxybenzoic acid with ethanol.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
120-47-8
InChIKey
NUVBSKCKDOMJSU-UHFFFAOYSA-N
PubChem
CID 8434

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 99.5 %no less than 99 %
Loss on dryingno more than 0.5 %no more than 0.5 %
Sulphated ashno more than 0.05 %no more than 0.05 %
Leadno more than 2 mg/kgno more than 2 mg/kg
Arsenicno more than 3 mg/kg—
Mercuryno more than 1 mg/kg—

One parameter differs between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 214 ETHYL p-HYDROXYBENZOATE

Synonyms: Ethylparaben; Ethyl p-oxybenzoate

Assay, identification and purity criteria

Description and assay

Einecs
204-399-4
Chemical name
Ethyl-p-hydroxybenzoate; Ethyl ester of p-hydroxybenzoic acid
Chemical formula
C₉H₁₀O₃
Molecular weight
166,8
Assay
Content not less than 99,5 % after drying for two hours at 80 °C
Description
Almost odourless, small, colourless crystals or a white, crystalline powder

Identification

Melting range
115-118 °C
Test for p-hydroxybenzoate
Melting range of p-hydroxybenzoic acid isolated by acidification and not recrystallised: 213 °C to 217 °C, after vacuum drying in a sulphuric acid desiccator
Test for alcohol
Passes test

Purity criteria

Loss on drying
Not more than 0,5 % (80 °C, 2 hours)
Sulphated ash
Not more than 0,05 %
p-Hydroxybenzoic acid and salicylic acid
Not more than 0,35 % expressed as p-hydroxybenzoic acid
Arsenic
Not more than 3 mg/kg
Lead
Not more than 2 mg/kg
Mercury
Not more than 1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 214

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 214 Ethyl p-Hydroxybenzoate

Synonyms: Ethylparaben, ethyl p-oxybenzoate, INS No. 214 Ethyl p-oxybenzoate; Ethylparaben

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998) superseding specifications prepared at the 44th JECFA (1995), published in FNP 52 Add 3 (1995). Group ADI 0-10 mg/kg bw for ethyl, methyl and propyl p-hydroxybenzoate, established at the 17th JECFA in 1973.
Chemical names
Ethyl p-hydroxybenzoate, ethyl ester of p-hydroxybenzoic acid
C.A.S. number
120-47-8
Chemical formula
C 9 H 10 O 3
Formula weight
166.18
Assay
Not less than 99.0% on the dried basis
DESCRIPTION
Almost odourless, small, colourless crystals or a white, crystalline powder
FUNCTIONAL USES
Preservative
METHOD OF ASSAY
Weigh, to the nearest mg, 2 g of the dried sample and transfer into a flask. Add 40 ml of N sodium hydroxide and rinse the sides of the flask with water. Cover with a watch glass, boil gently for 1 h and cool. Add 5 drops of bromothymol blue TS and titrate the excess sodium hydroxide with N sulfuric acid, comparing the colour with a buffer solution (pH 6.5) containing the same proportion of indicator. Perform a blank determination with the reagents and make any necessary correction. Each ml of N sodium hydroxide is equivalent to 166.18 mg of C 9 H 10 O 3 .

Identification

Solubility (Vol. 4)
Freely soluble in ethanol, ether and propylene glycol.
Melting range (Vol. 4)
115 - 118º
Test for p-hydroxybenzoate
Melting range of p-hydroxybenzoic acid derived from the sample is 212-217 o To 0.5 g of the sample add 10 ml of sodium hydroxide TS. Boil for 30 min and concentrate to about 5 ml. Cool, acidify with dilute sulfuric acid TS, collect the precipitate on a filter, and wash thoroughly with water. Dry in a desiccator over sulfuric acid. Determine the melting range of p-hydroxybenzoic acid so obtained.

Purity criteria

Loss on drying (Vol. 4)
Not more than 0.5% (80º, 2 h)
Sulfated ash (Vol. 4)
Not more than 0.05% Test 2 g of the sample (Method I)
Acidity
Heat 750 mg of the sample with 15 ml of water at 80 o for 1 min, cool, and filter. The filtrate should be acid or neutral to litmus. To 10 ml of the filtrate add 0.2 ml of 0.1 N sodium hydroxide and 2 drops of methyl red TS. The solution should be yellow without even a light cast of pink.
p-Hydroxybenzoic acid and salicylic acid
Dissolve 0.5 g of the sample, accurately weighed, in 30 ml of ether, add 20 ml of a 1 in 100 sodium hydrogen carbonate solution, shake, and separate the water layer. Wash the water layer with two 20 ml portions of ether, add 5 ml of dilute sulfuric acid and 30 ml of ether, and shake. Separate the ether layer, and shake with about 10 ml of water. Filter the ether layer, and wash the vessel and the filter with a small amount of ether. Combine the washings and the filtrate, evaporate ether on a water bath, and dry the residue over sulfuric acid to constant weight. The weight of the residue should not exceed 5 mg. Dissolve any residue in 25 ml of water, heat to about 70 o , filter, and add a few drops of dilute ferric chloride TS. No violet to reddish violet colour should be produced.
Lead (Vol. 4)
Not more than 2 mg/kg. Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 3: Food additives including carriers in food enzymesFood enzymesNote (1): Including enzymes authorised as food additives.In enzyme preparation: 2 000 mg/kg (singly or in combination expressed as the free acid) In final food except beverages: 2 mg/kg In beverages: 1 mg/lRegulation (EC) No 1333/2008, Annex III, Part 3

Every name it appears under

94 recorded names. A label may use any of them.

E number

  • E214

INS number

  • 214

CAS registry number

  • 120-47-8

As it appears in regulation

  • Ethyl-p-hydroxybenzoate

Other names

  • 4-(Ethoxycarbonyl)phenol
  • 4-Carbethoxyphenol
  • 4-Hydroxy-benzoic acid ethyl ester
  • 4-Hydroxybenzoic acid ethyl ester
  • 4-hydroxybenzoic acid-ethyl ester
  • Aseptin A
  • Aseptine a
  • Aseptoform E
  • Benzoic acid, 4-hydroxy-, ethyl ester
  • Benzoic acid, p-hydroxy-, ethyl ester
  • Bonomold OE
  • BRN 1101972
  • Carbethoxyphenol
  • CAS-120-47-8
  • Caswell No. 447
  • E 214
  • Easeptol
  • EPA Pesticide Chemical Code 061202
  • Ester etylowykwasu p-hydroksybenzoesowego
  • ETHYL 4-HYDROXYBENZOATE
  • Ethyl butex
  • Ethyl chemosept
  • Ethyl hydroxybenzoate
  • Ethyl p-hydroxbenzoate
  • Ethyl p-hydroxybenzoate
  • Ethyl p-oxybenzoate
  • Ethyl para-hydroxybenzoate
  • Ethyl paraben
  • Ethyl parahydroxybenzoate
  • Ethyl parahydroxybenzoate e214
  • Ethyl parasept
  • Ethyl-4-hydroxybenzoate
  • Ethyl-p-hydroxybenzoate
  • ethyl-paraben
  • Ethylester kyseliny p-hydroxybenzoove
  • Ethylis hydroxybenzoas
  • Ethylparaben
  • Ethylparaben (NF)
  • Ethylparaben (Standard)
  • HSDB 938
  • HYDROXYBENZOATES, PARA-
  • Ins no.214
  • Ins-214
  • Mekkings E
  • Methyldopa Impurity 1
  • Mycocten
  • Napagin A
  • Nipagin A
  • Nipagina A
  • Nipazin A
  • p-Carbethoxyphenol
  • p-Hydroxybenzoate ethyl ester
  • p-Hydroxybenzoic acid ethyl ester
  • p-Hydroxybenzoic ethyl ester
  • p-Oxybenzoesaeureaethylester
  • Para-hydroxybenzoic acid ethyl ester
  • Sobrol A
  • Solbrol A
  • Tegosept E
  • WLN: QR DVO2

Systematic names

  • Ethyl 4-hydroxybenzoate

The EU re-evaluation programme

Every additive authorised in the EU before 20 January 2009 was put back through EFSA by Commission Regulation (EU) No 257/2010, and this one is named in it. What the Regulation required is below; whether the opinion has since been published is not something this site records.

  • Already re-evaluated when the programme began. Listed in Annex I as “Ethyl p-hydroxybenzoate”, against the words “Re-evaluation completed on 13 July 2004”, and therefore not re-evaluated again under it.

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI10 mg/kg bw/day—JECFA1973

Evidence and how bodies read it

Studies, and the differing conclusions regulators drew from them, are curated rather than machine-read, and none has been written for this substance yet.

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 214?
E 214 is Ethyl para-hydroxybenzoate. Ethyl para-hydroxybenzoate, or ethylparaben, is a preservative used in a small number of foods, working over a wider pH range than the benzoates.
What is Ethyl para-hydroxybenzoate used for in food?
It is listed as a preservative — the role Codex assigns it. This page shows every function each regulator records, with the citation for each.
Where is Ethyl para-hydroxybenzoate permitted?
Of the seven regulators this site reads, the EU, Great Britain, Japan, South Korea and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Ethyl para-hydroxybenzoate vegan?
Yes. Ethyl para-hydroxybenzoate is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

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