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Sorbic Acid (E200) – Preservative Explained

Sorbic acid (E200) is a natural preservative that protects food from mold and yeast. It is considered safe and is approved by food safety authorities worldwide.

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Things worth knowing about "Sorbic acid"

Sorbic acid (E200) is a natural preservative that protects food from mold and yeast. It is considered safe and is approved by food safety authorities worldwide.

What is Sorbic Acid?

Sorbic acid (chemical name: (E,E)-hexa-2,4-dienoic acid) is a naturally occurring unsaturated carboxylic acid, originally isolated from the berries of the rowan tree (Sorbus aucuparia). Today it is predominantly produced synthetically. As a food additive, it carries the EU approval number E 200 and belongs to the category of preservatives.

Use in Food Products

Sorbic acid is used to protect food from mold, yeast, and certain bacteria, thereby extending shelf life. Common applications include:

Cheese and dairy products
Baked goods and bread
Margarine and fats
Wine and fruit juices
Dried fruits and pickled vegetables
Ready meals and sauces
Cosmetics and pharmaceutical preparations (as a preservative)

Mechanism of Action

Sorbic acid exerts its preservative effect by being absorbed into microorganisms, where it inhibits enzymes essential for their metabolism. It is most effective in an acidic environment (below pH 6.5), as the undissociated acid form can more easily penetrate the cell membranes of microorganisms. In the human body, sorbic acid is metabolized similarly to natural fatty acids and is fully broken down.

Safety and Tolerability

Sorbic acid is considered one of the most thoroughly studied and safest food additives available. The European Food Safety Authority (EFSA) and the World Health Organization (WHO) classify it as safe for consumption. The acceptable daily intake (ADI) is set at 25 mg per kilogram of body weight (as the combined total of sorbic acid and its salts).

Possible Intolerances

In sensitive individuals, the following reactions may occasionally occur:

Skin irritation or contact dermatitis upon direct skin contact (particularly in cosmetic products)
Pseudo-allergic reactions at very high intake levels, especially in individuals with known aspirin intolerance
Mild gastrointestinal complaints with excessive consumption

True allergic reactions to sorbic acid are very rare.

Labelling and Legal Requirements

In the European Union, sorbic acid is approved as food additive E 200 and must be declared on food ingredient lists either as "sorbic acid" or "E 200". The permitted maximum levels are regulated under EU Food Additives Regulation (EC) No. 1333/2008.

Sorbic Acid in Cosmetics and Pharmaceuticals

Beyond its use in food, sorbic acid is widely applied as a preservative in cosmetics (e.g., creams, lotions, shampoos) and pharmaceutical preparations. In these products, it protects against microbial contamination and extends product shelf life.

References

European Food Safety Authority (EFSA): Re-evaluation of sorbic acid (E 200) as a food additive. EFSA Journal, 2015.
World Health Organization (WHO) / FAO: Toxicological evaluation of certain food additives. WHO Food Additives Series, Geneva.
Regulation (EC) No. 1333/2008 of the European Parliament and of the Council on food additives.

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