Category: Preservatives

200–299 – PRESERVATIVES
200–209 Sorbates
210–219 Benzoates
220–229 Sulfites
230–239 Phenols and formates (methanoates)
240–259 Nitrates
260–269 Acetates (ethanoates)
270–279 Lactates
280–289 Propionates (propanoates)
290–299 Others

E290 – Carbon dioxide

E290 carbon dioxide is used to carbonate drinks and as a packaging gas. It is generally considered safe at normal food-use levels, but fizzy drinks can cause bloating in sensitive people.
E282 – Calcium propionate

E282 (calcium propionate) is a common bread preservative that helps stop mould, but newer human and cohort evidence supports an ORANGE - SOME CONCERNS rating rather than a fully reassuring green grade.
E252 – Potassium nitrate

E252 (potassium nitrate) is a curing preservative used in some traditional meats, fish and cheeses. It remains legal, but nitrosation concerns and newer human signals keep it in the some-concerns range.
E235 – Natamycin

E235 (natamycin) is a surface antifungal preservative used mainly on cheese rind and some cured sausages. Current evidence supports low risk at permitted levels, but broader mixed-through uses would raise more questions about gut exposure and resistance pressure.
E223 – Sodium metabisulfite

E223 (sodium metabisulfite) is a sulfite preservative used in dried fruit, wine, shrimp, and potato products. It is legally permitted but earns an ORANGE grade because sulfite-sensitive people, especially those with asthma, can react.
E260 – Acetic acid

E260 (acetic acid) is the acid that gives vinegar its sharp taste and preservative power. It is widely permitted as a food additive and is generally considered safe at typical food-use levels, with irritation risks mainly from undiluted or highly concentrated use.
E262(i) – Sodium Acetate

Sodium acetate (E262(i)) is a heat-stable acidity regulator and preservative used in snacks, sauces and meat products. It is approved in the EU and US and considered safe at permitted use levels.
E200 – Sorbic acid

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.
E220 – Sulphur dioxide

Classified here as ORANGE because while most people can tolerate it in small amounts, sulphur dioxide can trigger asthma attacks, respiratory problems, and allergic-like reactions in sensitive individuals.
E202 – Potassium sorbate

Potassium sorbate (E202) is a widely used preservative that helps prevent mould and yeast growth, extending shelf life in foods like cheese, baked goods, and drinks. It has a long history of use at low levels and is generally well tolerated, although a small number of people may experience irritation or sensitivity.
E211 – Sodium Benzoate

Sodium benzoate (E211) is a preservative used in soft drinks, sauces, and processed foods. While generally safe at regulated levels, it has been linked to benzene formation and hyperactivity in children, making it a substance to consume in moderation.
E250 – Sodium Nitrite

Sodium Nitrite (E250) is a preservative used in cured meats. Effective against dangerous bacteria, but controversial due to cancer risk from nitrosamines.