Sorbic Acid (E200) — What You Need to Know
What Is Sorbic Acid?
Sorbic acid is a naturally occurring organic compound first isolated from unripe rowan berries (Sorbus aucuparia) in 1859. Today it is predominantly produced synthetically. It is one of the most effective and widely used food preservatives, particularly effective against yeasts and molds. It is considered one of the safer preservatives available.
What Is It Used For?
Prevents mold and yeast growth in foods with a moderately acidic pH. Used in cheeses, wines, dried fruits, baked goods, fruit juices, and many other products to extend shelf life.
Safety Assessment
Very low toxicity in studies. Some individuals may experience mild skin or respiratory irritation with direct contact. A small percentage of people may experience hypersensitivity reactions, though this is uncommon.
Based on current evidence, Sorbic Acid is rated Generally Safe with a score of 8/10. This is 2.3 points above the average for preservatives (5.7/10). Last reviewed by regulators: 2015. A typical diet provides about 0.3% of the acceptable daily intake.
Commonly Found In
Always check the label for E200 or 'Sorbic Acid'
▶Chemical Information
Frequently Asked Questions about Sorbic Acid
Quick Facts
- E-Number
- E200
- INS Number
- 200
- Category
- Preservatives
- Origin
- Synthetic
- FDA Status
- GRAS
- EFSA Status
- Authorized
- ADI
- 25 mg/kg bw/day
- Last Review
- 2015
Quick Links
Related Additives
Other preservatives in the same family