Dimethyl dicarbonate
Beverage sterilant that fully breaks down.
- Category
- Preservatives
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Dimethyl dicarbonate is a cold sterilant added to drinks at bottling, which kills spoilage yeasts and then disappears.
How it is used in food
Sterilises a drink without heat, so juice keeps its fresh taste instead of tasting cooked.
Commonly found in- Cheese
- Baked goods
- Cured meats
- Beverages
Health and safety
It hydrolyses within hours into methanol and carbon dioxide, so none of it survives to be drunk. The methanol formed is a fraction of what fruit juice already contains naturally.
Permitted for specified beverages with a maximum dose at bottling; it is not detectable in the product as sold.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E242
Worth knowing
It is one of the few additives designed to destroy itself — by the time the bottle reaches a shelf, the additive is gone and only its effect remains.
Conclusion
You do not need to worry about dimethyl dicarbonate in bottled drinks because none remains by the time you drink it. Added during bottling to kill yeasts without heat, it hydrolyses completely into carbon dioxide and trace methanol—less than naturally occurs in fruit juice—leaving no detectable additive in the final beverage.
References
- EFSA evaluation of E242 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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