I make and keep simple syrup on hand to use in my coffee.
Sometimes I will finish it fast enough but other times it starts growing mold before I have used it all up.
This guide that gets referenced a lot on other food channels recommends using 1 ounce of sodium Benzoate per gallon of syrup. (Alongside citric acid) https://www.snowizard.com/content/files/pdf/Literature/Simple_Syrup.pdf
That is 1 part sodium Benzoate per 128 parts syrup. Which is about 0.78% of sodium Benzoate.
However, the US Food and Drug Administration says that there shouldn’t be more than 0.1% of sodium Benzoate in foods. https://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/cfrsearch.cfm?fr=184.1733
Does 0.1% of sodium Benzoate have any meaningful effect on the life of the simple syrup?
So I’m not sure which guideline to follow in order to preserve my syrup that I can leave on my counter to add to my coffee and other beverages.
Do you make syrups at home and use preservatives? What would you do?