| Abstract: | Recent data in respect of the reduction of benzoates to benzyl alcohol and toluene in orange juice show that a risk of toxic substances formation in fruit yoghurt containing benzoates should be re‐evaluated. In this article, the thermodynamic viability of the reduction of benzoates to benzyl alcohol and toluene in milk and yoghurt has been substantiated. Tafel region of redox reactions in milk on the platinum electrode was ?0.2 to ?0.4 V against the silver chloride electrode. It has been demonstrated that spontaneous redox processes in fruit yoghurt include the conversion of oxidised forms of fruit polyphenols to reduced forms. |
