Sorbic acid
Mild preservative; occasional skin reactions.
- Category
- Preservatives
- Acceptable daily intake
- 25 mg/kg body weight/day (EFSA)
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Sorbic acid is a highly effective, naturally occurring antimicrobial preservative used to stop mold and yeast growth.
How it is used in food
Highly effective against molds and yeasts, drastically extending the shelf life of baked goods.
Commonly found in- Cheese
- Baked goods
- Wine
- Cured meats
Health and safety
Low. Sorbic acid occasionally causes mild skin or contact reactions in sensitive people, usually in cosmetics rather than food. It is metabolised like a fatty acid.
EFSA evaluated sorbic acid and set an acceptable daily intake (ADI) of 11 mg/kg body weight. It is metabolised in the body like naturally occurring fatty acids and presents low risk to consumers. Mild skin or contact sensitivities occur rarely in sensitive individuals.
Rare Allergic Reactions
May cause contact dermatitis in a very small percentage of the population.
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 |
Permitted | Authorised for food use under EU regulations (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
- E200
How it is made
Originally isolated from the unripe berries of the rowan tree, but now synthesized industrially.
- Chemical Synthesis — Commercially produced by the condensation of crotonaldehyde and ketene.
Worth knowing
Originally isolated from the unripened berries of the rowan tree (Sorbus aucuparia) in 1859.
Conclusion
There is little reason to avoid sorbic acid unless you have a rare personal sensitivity to sorbate compounds. This preservative stops mould in cheese and baked goods, is metabolised like a normal fatty acid, and fits comfortably within EFSA's safe group intake guidelines despite occasional mild skin reactions.
References
- EFSA evaluation of E200 — EFSA
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Open the appEntry last reviewed 2026-07-28.
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