E food additives

E202 – Potassium sorbate

Green grain dots symbol for safe food additive (E number classification – GREEN level).

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Safety grading GREEN – SAFE

Potassium sorbate (E202) is widely regarded as safe at approved levels. It’s the potassium salt of sorbic acid, used primarily to inhibit molds and yeasts. The European Food Safety Authority (EFSA) re‑evaluated sorbic acid and its salts in 2015 and confirmed a group acceptable daily intake (ADI) of 0–25 mg/kg body weight/day, with a 2019 follow‑up opinion not changing the core conclusions. In the U.S., the FDA lists potassium sorbate as Generally Recognized As Safe (GRAS) when used in accordance with good manufacturing practice.

Why GREEN? The toxicological database for sorbates is extensive and shows low acute and chronic toxicity when used as intended. They are rapidly metabolized to CO2 and H2O and do not bioaccumulate. Typical use concentrations in food (≈0.025–0.1%) are well below levels that cause irritation. EFSA noted some in‑vitro genotoxic signals under specific conditions (e.g., high concentrations or in the presence of nitrites), but overall in vivo data and human exposure assessments did not indicate a safety concern at permitted uses. Regulatory bodies in the EU, UK, and US continue to authorize potassium sorbate across many food categories, which further supports a GREEN grade.

Health considerations: In pure form, potassium sorbate can irritate skin, eyes, and airways; sensitive individuals may experience mild oral or dermal irritation from concentrated solutions. As with many preservatives, people with known sensitivities should monitor tolerance. From a nutritional standpoint, sorbates add no calories or micronutrients and are used solely for preservation. Bottom line: used as labeled, E202 has a strong safety profile and helps control spoilage microbes that could otherwise compromise food safety.

Should You Avoid Potassium sorbate?

Generally, no. Most consumers do not need to avoid E202. If you have a history of sensitivity to sorbates or to cosmetic/personal‑care products preserved with potassium sorbate, you may choose sorbate‑free options. For everyone else, products containing E202 can be part of a normal diet. As always, balanced eating with minimally processed foods is a good general guideline.

Common Uses

  • Dairy & cheese: inhibits mold and yeast on rind and processed cheeses.
  • Baked goods & confectionery: extends shelf life in bread, cakes, muffins, icings.
  • Beverages: fruit juices, soft drinks, ciders. Helps prevent yeast growth.
  • Wine: “wine stabilizer” to prevent refermentation after bottling.
  • Dried foods & meats: dried fruits, cured fish/meat products to slow spoilage fungi.
  • Personal care: cosmetics and toiletries as a paraben alternative.

Common names / Synonyms

  • Potassium sorbate
  • Sorbic acid, potassium salt
  • E202
  • Sorbistat‑K (trade name)

What is Potassium sorbate?

Potassium sorbate is the potassium salt of sorbic acid, an unsaturated fatty acid (2,4‑hexadienoic acid). Chemically, it is potassium (2E,4E)‑hexa‑2,4‑dienoate. In foods, sorbate salts are preferred over the free acid because they dissolve better in water while delivering the same active antimicrobial (sorbic acid) once in solution. The antimicrobial effect is strongest in acidic environments (generally effective up to pH ~6.5), where the undissociated acid can penetrate microbial cell membranes and disrupt critical metabolic processes in molds and yeasts.

Commercially, potassium sorbate is produced synthetically at scale. A common route begins with the condensation of ketene with crotonaldehyde to form sorbic acid, neutralization with potassium hydroxide yields potassium sorbate. Although sorbic acid was first isolated from rowan berries (Sorbus aucuparia), modern production does not rely on botanical extraction. The substance appears as a white crystalline powder or granules, typically odorless or with a mild odor, readily soluble in water and ethanol.

In practical use, manufacturers dose potassium sorbate at low levels – often 0.025–0.1% – to suppress spoilage organisms. Because sorbate salts can slightly raise pH, formulators may pair them with acidulants (e.g., citric or lactic acid) to maintain efficacy. After ingestion, sorbates are rapidly absorbed and metabolized via β‑oxidation pathways, ultimately exhaled as carbon dioxide. Multiple evaluations by EFSA (2015 review, 2019 follow‑up) and continual authorization across jurisdictions indicate no safety concern at permitted exposures. Some in‑vitro genotoxic findings have been reported at high concentrations or in combination with nitrites, but these conditions do not reflect normal food use, and weight‑of‑evidence remains reassuring.

Where it’s allowed (EU vs US)

EU/UK: Authorized as E202 across many categories with specific maximum levels (see European Commission additives database).

US: Listed by FDA as GRAS (21 CFR 182.3640) when used according to good manufacturing practice.

Further reading

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