Calcium sorbate
Salt of sorbic acid, mild preservative.
- Category
- Preservatives
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Calcium sorbate is the calcium salt of sorbic acid, used as a mould and yeast inhibitor.
How it is used in food
Was used where the calcium was useful as well as the preservative effect.
Commonly found in- Cheese
- Baked goods
- Cured meats
- Beverages
Health and safety
It behaves as sorbic acid in the food and carries the same low concern. As with E201, the point to note is that it is no longer on the EU authorised list.
Not on the current EU list of authorised additives. EFSA re-evaluated the sorbates in 2015 and set a group acceptable intake of 3 mg per kg of body weight per day.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Not approved | Not on the EU authorised list of food additives (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E203
Worth knowing
It was once common in cheese and baked goods before the sorbate family consolidated around E200 and E202.
Conclusion
You only need to mind calcium sorbate because of its current regulatory standing. Like other sorbates, it breaks down harmlessly in the body and poses low safety concern, but it is no longer included on the EU authorised list. Its presence would be an exception in modern UK and European food manufacturing.
References
- EFSA evaluation of E203 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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