Sorbic Acid (E200) — What You Need to Know
The score is an eNumbers.org editorial summary, not an official agency rating or medical advice. Start with the regulatory status and primary sources below.
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.
Exposure figures are population-level references, not personal limits. Actual intake varies by diet, product and jurisdiction.
Regulatory & Editorial Context
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.
eNumbers.org currently assigns Sorbic Acid an editorial context label of Generally Safe with a score of 8/10. This is 2.3 points above the database average for preservatives (5.7/10). Dataset reference year: 2015. The dataset's population estimate equals about 0.3% of the listed ADI.
This score is not issued by EFSA, FDA, WHO or another regulator.
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
- Dataset Review
- 2015
Carriers, processing aids and product certification can change suitability. Verify the final label and certifier.
Quick Links
Related Additives
Other preservatives in the same family