Tapioca Syrup vs Benzoic Acid: which is worse?

What is Tapioca Syrup?

Tapioca syrup is produced by enzymatically or acid-hydrolyzing tapioca starch (derived from cassava root). It is often marketed as a 'clean label' alternative to corn syrup, particularly in organic and natural food products. Chemically, it is similar to corn syrup, consisting primarily of glucose polymers.

What is Benzoic Acid?

Benzoic acid is a naturally occurring aromatic carboxylic acid found in cranberries, prunes, cinnamon, and many berries. It is used as a preservative against bacteria, yeast, and fungi at pH below 4.5. In the body, benzoic acid is conjugated with glycine to form hippuric acid, which is excreted in urine.

Documented risks

Tapioca Syrup: Tapioca syrup contributes added sugar to the diet and has a high glycemic index comparable to corn syrup. A 2019 investigation by the Clean Label Project found that many 'organic' snack bars sweetened with tapioca syrup had sugar contents equivalent to candy, despite their 'natural' branding. The FDA has noted that tapioca syrup, when listed on ingredient labels without quantification, may obscure the total sugar content of a product. Health impacts are equivalent to those of other refined sugars.

Benzoic Acid: When benzoic acid (or sodium benzoate) is combined with ascorbic acid (vitamin C) in beverages, it can form benzene, a known carcinogen classified as Group 1 by IARC. This reaction is promoted by heat and light. The FDA and EFSA monitor benzene levels in beverages and have set informal guidance limits. A 1999 Lancet publication and the subsequent 2007 'Southampton study' did not directly involve benzoic acid, but sodium benzoate was included in the tested mixture. Some individuals with aspirin sensitivity may react to benzoic acid. The ADI is 5 mg/kg body weight/day.