Sorbic acid; potassium sorbate
Score impact
-0.20
points/product
Description
E200, known as sorbic acid, is a food preservative widely used in the European Union to inhibit the growth of molds, yeasts, and some bacteria. It occurs naturally in rowan berries (Sorbus aucuparia), but industrial production is carried out by chemical synthesis via condensation of ketene and crotonaldehyde, followed by hydrolysis.
It is a white crystalline solid, slightly soluble in water and very soluble in ethanol and ether. Its salt form, potassium sorbate (E202), is more soluble and common in foods. Sorbic acid acts primarily on the cell membrane of microorganisms, altering its permeability and stopping their metabolism.
It was discovered in 1859 and its use as a preservative was approved in the EU in the 1950s. The European Food Safety Authority (EFSA) and the World Health Organization (WHO) have evaluated its safety on multiple occasions. The Acceptable Daily Intake (ADI) established is 3 mg/kg body weight per day for sorbic acid and its salts (expressed as sorbic acid). Toxicological studies have shown no carcinogenic, mutagenic, or teratogenic effects in animals. In humans, it is rapidly metabolized via a pathway similar to fatty acids, being eliminated as CO2.
EFSA concludes that it is safe at authorized use levels. On labels, it appears as "sorbic acid" or "E200". It is considered one of the safest preservatives and is widely accepted by consumers. However, some people may experience mild allergic reactions, although these are rare.
Overall, E200 is an effective and safe food additive within established limits.
E200 is mainly used as a preservative in dairy products, bakery, beverages, sauces, meat products, and processed fruits.
In the Spanish market, it is found in yogurts, fresh cheeses, sliced bread, industrial pastries, fruit juices, soft drinks, mayonnaise, ketchup, cooked sausages, olives, and dried fruits. Regulation EC 1333/2008 sets maximum limits that vary by category: for example, 1000 mg/kg in ripened cheeses, 2000 mg/kg in dried fruits, 1000 mg/kg in emulsified sauces, and 300 mg/L in non-alcoholic beverages. Compared to the FDA, the United States allows its use in similar foods with comparable limits, although the ADI is the same. Japan also authorizes it with similar restrictions.
Sorbic acid is effective in a pH range up to 6.5, being more active in acidic media. Its combined use with other preservatives such as benzoic acid can have synergistic effects.
Documented adverse effects of E200 are rare and generally mild. Some studies have reported allergic reactions such as urticaria, contact dermatitis, or rhinitis in sensitive individuals, but the incidence is low.
The biological mechanism is not fully understood, but it is believed to be due to histamine release. No carcinogenic, mutagenic, or teratogenic effects have been observed in animal studies. EFSA and WHO have established an ADI of 3 mg/kg bw/day, which is widely safe considering dietary exposure. Sensitive populations include people with asthma or previous allergies to preservatives, although there is no conclusive evidence. No interactions with medications are known.
In conclusion, EFSA considers E200 safe at authorized use levels, and there is no reason for concern for the general population.
- 2,4-hexadienoic acid
- (E,E)-2,4-hexadienoic acid
- Sorbistat
- Sorbic acid
Products in our Spanish database containing this additive
Examples found in ComerClaro Spanish product database
Product names and supermarket data may appear in Spanish.
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