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

E262(ii) – Potassium Acetate

Analysis of potassium acetate (E262(ii)) including its preservative action, metabolic behaviour, toxicology data, and regulatory approval in the EU and worldwide.
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) – widely used preservative for molds/yeasts, EFSA ADI 0–25 mg/kg bw/day, FDA GRAS (generally recognized as safe).
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.