Sodium sorbate
Salt of sorbic acid, mild preservative.
- Category
- Preservatives
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Sodium sorbate is the sodium salt of sorbic acid, used as a mould and yeast inhibitor.
How it is used in food
Dissolves more readily than sorbic acid itself, which suits liquid products.
Commonly found in- Cheese
- Baked goods
- Cured meats
- Beverages
Health and safety
The substance behaves as sorbic acid once dissolved and carries the same low concern. The reason to note it is regulatory: it is not on the current EU list, where E200 sorbic acid and E202 potassium sorbate are the authorised sorbates.
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
- E201
Worth knowing
Of the sorbate family, potassium sorbate (E202) won out commercially — it is more stable in storage, which is why sodium sorbate quietly disappeared.
Conclusion
You should take note of sodium sorbate mainly due to its regulatory status rather than direct toxicity. While it behaves like sorbic acid in the body and carries low health concern, it is not on the current EU list of authorised additives. If you live in the EU, you are unlikely to find it permitted on labels.
References
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Open the appEntry last reviewed 2026-07-28.
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