E200 Sorbic acid

E200PreservativesOrigin: Lab-made

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The short answer

Sorbic acid (E200) stops mold and yeast in cheese, baked goods and wine. It's one of the best-studied preservatives and is considered low risk.

86/100

Generally safe

Fine for most people at normal amounts.

E-numberE200

Comes fromLab-made

What it doesPreservatives

Glycemic index—

Daily limit11 mg/kg

Also calledSorbic acid, 2,4-Hexadienoic acid

Keep homemade food fresh longer

For your pantry

Home brewing

Wine stabilizer (potassium sorbate)

Stops yeast from restarting in finished wine and cider.

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Kitchen tool

Vacuum sealer

Removing air slows mold on cheese and bread without additives.

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Storage

Cheese storage bags

Breathable paper keeps cheese fresh without plastic wrap.

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Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved with limits

🇨🇦 Health CanadaApproved with limits

CaliforniaNo extra rules

Generally recognized as safe in the US. The EU and Canada allow it in listed foods with set maximums. EFSA's 2019 review set a group daily limit of 11 mg per kg of body weight for sorbic acid and potassium sorbate together.

How much is too much? (Acceptable Daily Intake)

Body weight: 70 kg

770 mgper day is the safe upper limit

Based on 11 mg per kg of body weight (EFSA / JECFA). A 20 kg (44 lb) child: 220 mg a day.

What is it?

Sorbic acid is a mild organic acid that keeps mold and yeast from growing. It's the parent of potassium sorbate, which dissolves more easily in water. Your body breaks it down much like a fatty acid.

Where it comes from: First found in rowan berries, but the food-grade version is made synthetically.

Why it’s in food

Stops mold on cheese and baked goods
Prevents yeast from refermenting wine and cider
Keeps dried fruit and fillings fresh
Coats cheese wrappers to keep mold away

Often found in

Sliced and shredded cheeseBread, cakes and tortillasWine and ciderDried fruitPie fillings and jamsDips and dressings

Also listed as: Sorbic acid, 2,4-Hexadienoic acid, Hexadienoic acid

Health & gut impact

Safety reviewConcern

EFSA found no safety concern at normal intakes and raised the daily limit after new studies in 2019.

EFSA Panel on Food Additives (2019)

Skin reactionsUnder study

A small number of people get skin irritation or hives from sorbic acid, mostly from cosmetics rather than food.

Contact dermatitis case reports

What can I use instead?

Potassium sorbate

Ratio: About 1.3:1

Best for: Drinks and syrups

Cultured dextrose

Ratio: To label

Best for: Clean-label bread and dips

Sorbic acid vs Potassium Sorbate

More preservatives:

Calcium disodium EDTA (EDTA) E385Calcium disodium EDTA (E385) grabs stray metals so dressings, sodas and canned beans keep their color and flavor. Very little is absorbed, and it's safe in the small amounts allowed.Use in moderation Calcium Propionate E282Calcium propionate (E282) is the mold inhibitor in most packaged bread. It's considered safe, vegan and gluten-free, though a few small studies have raised questions about behavior in children and blood sugar.Use in moderation Celery powderCelery powder is how "uncured" bacon and hot dogs are cured. It's a natural source of nitrite, the same chemical as sodium nitrite, so "no nitrites added" meats aren't nitrite-free.Use in moderation Lysozyme E1105Lysozyme (E1105) is an egg-white enzyme that stops gas-forming bacteria from cracking aged cheese. It's safe for most people, but it's not vegan and can be a problem for anyone allergic to egg.Use in moderation

Common questions

Is Sorbic acid safe?

Generally safe (86/100). Generally recognized as safe in the US. The EU and Canada allow it in listed foods with set maximums. EFSA's 2019 review set a group daily limit of 11 mg per kg of body weight for sorbic acid and potassium sorbate together.

Is Sorbic acid vegan?

Yes.

Is Sorbic acid gluten-free?

Yes.

Is sorbic acid the same as ascorbic acid?

No. Ascorbic acid is vitamin C. Sorbic acid is a preservative with a similar name but a different job.

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Scientific sources & regulatory citations

21 CFR 182.3089 (US FDA)
EFSA OpenFoodTox: E200
EFSA Panel on Food Additives (2019)
Contact dermatitis case reports

Last checked against FDA, EFSA and Health Canada records: November 2, 2026 · INS 200 · CAS 110-44-1