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E202 · Preservatives

Potassium sorbate

Limited risk preservative

Common mild preservative.

Category
Preservatives
Acceptable daily intake
11 mg/kg body weight/day (EFSA)
Vegan
Yes
Vegetarian
Yes

What it is

Potassium sorbate (E202) is the potassium salt of sorbic acid. It is an extremely effective antimicrobial agent that prevents the growth of molds, yeasts, and some bacteria, significantly extending the shelf life of food.

How it is used in food

The workhorse preservative of cheese, wine, and baked goods.

Commonly found in
  • Cheese and yoghurts
  • Wine and cider (stops fermentation)
  • Baked goods and cakes
  • Dried fruits
  • Syrups and jams

Health and safety

None major; very well tolerated.

Potassium sorbate is widely regarded as one of the safest preservatives available. Unlike many other preservatives, it is metabolized by the human body similarly to fatty acids, breaking down into water and carbon dioxide.

Mild contact dermatitis

sensitive individuals · evidence: not-observed

Extremely rare cases of allergic reactions (such as contact dermatitis) have been reported, primarily when used in cosmetics rather than food.

EFSA re-evaluation of sorbic acid and its salts

Among the best-tolerated preservatives known.

Regulatory status

RegionStatusNotes
Australia & New Zealand
FSANZ		 Permitted Permitted.
European Union
EFSA / European Commission		 Permitted Authorised for food use under EU regulations (Annex II).
United States
FDA (Food and Drug Administration)		 Permitted Generally Recognized as Safe (GRAS).

Identification on labels

E-number
E202

Also printed asSorbate

Alternatives to this additive

  • E211: Sodium benzoate — Often used in combination with potassium sorbate for a broader spectrum of antimicrobial protection.

How it is made

While sorbic acid is naturally found in the berries of the mountain ash tree, commercial potassium sorbate is produced synthetically by reacting sorbic acid with potassium hydroxide.

  1. Synthesis — Synthetic sorbic acid is produced from crotonaldehyde and ketene.
  2. Neutralization — The sorbic acid is reacted with an alkaline potassium compound, usually potassium hydroxide.
  3. Crystallization — The resulting potassium sorbate is crystallized into pellets or powder.

Worth knowing

A more soluble salt of sorbic acid (originally from rowan berries).

Conclusion

E202 is an overwhelmingly safe and necessary additive for preventing food spoilage and mold growth in modern supply chains.

References

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Entry last reviewed 2026-07-28.

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