E200 – Sorbic acid - Food additives database

Safety grading GREEN – SAFE

Sorbic acid (E200) is widely regarded as safe when used within approved limits. It has been extensively assessed by regulators and is one of the most relied‑upon food preservatives for controlling moulds and yeasts in foods with a mildly acidic pH. The European Food Safety Authority (EFSA) set a group acceptable daily intake (ADI) of 11 mg/kg body weight/day for sorbic acid and its potassium salt (E202), based on modern reproductive toxicity data. For typical consumers, estimated intakes are well below this level. Sorbic acid shows low acute and chronic toxicity, no evidence of genotoxicity in standard test batteries, and is efficiently metabolised by humans to carbon dioxide and water.

Why not ORANGE? Most concerns are either situational or technological rather than toxicological. In some fermented or bakery products, certain fungi/yeasts can decarboxylate sorbates to trans‑1,3‑pentadiene, causing a kerosene‑like off‑odour – an issue of product quality rather than consumer safety. Rarely, sensitive individuals may experience mild irritation (e.g., oral or gastric) at high local concentrations, and very high additions can affect flavour. As long as manufacturers follow good manufacturing practice and legal maximum levels, human health risks are considered low, hence the GREEN grade.

Bottom line: within regulated use levels, sorbic acid is a dependable preservative with a robust safety margin for the general population. People under medical guidance with specific sensitivities can avoid it, but population‑wide avoidance is not warranted.

Should You Avoid E200?

Generally, no. For most people, there is no need to avoid sorbic acid. It helps keep foods safe by inhibiting moulds and yeasts, especially in moderately acidic products. If you are highly sensitive to food acids or experience reflux/irritation from sour foods, consider moderating intake from heavily preserved snacks or strongly acidic beverages. Parents can also scan labels if a child is on a restricted diet advised by a healthcare professional.

Common Uses

Cheese and dairy — surface preservation and mould control.
Bakery — breads, cakes, and fine bakery wares to extend shelf life.
Beverages — fruit drinks, syrups, and ready‑to‑drink teas (at acidic pH).
Processed meats and fish — supplementary barrier against surface spoilage.
Jams, sauces, dressings & condiments — microbial stability and pH control.
Wine and fermented products — to inhibit yeast/mould re‑growth post‑processing.

Common names / Synonyms

2,4‑Hexadienoic acid (trans,trans‑)
Hexa‑2,4‑dienoic acid
Sorbates (generic family term; e.g., potassium sorbate E202)

What is it?

Sorbic acid is an unsaturated, straight‑chain monocarboxylic organic acid (C₆H₈O₂) occurring in nature (originally isolated from rowan berries) but produced commercially for food use. In its pure form it is a white, crystalline solid with a faint characteristic odour and a melting point around 134 °C. Its antimicrobial action is strongest in foods with pH below about 6.5, where the undissociated acid can pass through microbial cell membranes and disrupt essential metabolic pathways. Because solubility of the free acid is modest, the sorbate salts, especially potassium sorbate (E202) are widely used. Once in solution and in acidic conditions, they generate the active sorbic acid species.

How it’s made: Modern manufacture typically starts from crotonaldehyde and ketene to form sorbic acid via a condensation process, followed by purification and crystallisation. Food‑grade material must meet strict purity specifications (limits on by‑products and metal catalysts). In the EU, these specifications are laid down in legislation and are periodically updated as analytical capabilities and toxicological knowledge evolve.

Behaviour in foods: Sorbic acid is effective at low concentrations (often 0.025–0.1%) and is compatible with many other hurdles (refrigeration, low water activity, mild heat). It can be slowly degraded by certain spoilage microbes producing off‑odours (e.g., trans‑1,3‑pentadiene), which is a reason manufacturers monitor strains and storage conditions. In the body, sorbic acid is readily absorbed and metabolised via β‑oxidation pathways to carbon dioxide and water. it does not bioaccumulate.

Where it’s allowed (EU vs US)

EU: Permitted as E200 (with related salts E201–E203) across many food categories with maximum levels and purity criteria defined in EU law and in the European Commission’s Food Additives database. EFSA’s most recent follow‑up assessment (2019) established a group ADI of 11 mg/kg bw/day for sorbic acid and potassium sorbate.

US: Sorbic acid and potassium sorbate are permitted food additives/GRAS for specified uses and levels under 21 CFR (see FDA resources). Labels typically declare “sorbic acid” or “potassium sorbate.”

E200 – Sorbic acid