Sorbic Acid (E200)

Type of additive
(Glossary)		Preservatives
E NumberE200
Chemical FormulaC6H8O2
Also Known As2,4-hexadienoic acid

Purpose and Function

Sorbic acid is a naturally occurring compound widely used as a preservative in the food industry. It is particularly effective at inhibiting the growth of mold, yeast, and fungi, making it a popular choice for preserving a variety of foods and beverages. Sorbic acid’s primary applications include:

  • Preservative: Sorbic acid is used to extend the shelf life of food products by preventing spoilage caused by microorganisms. It is commonly found in baked goods, cheeses, dried fruits, and beverages like wine and cider.
  • Mold and Yeast Inhibitor: Due to its effectiveness in low concentrations, sorbic acid is particularly useful in foods that are prone to mold and yeast growth. It helps maintain product quality and safety without affecting taste or appearance.
  • Cosmetics and Pharmaceuticals: It is also used in the cosmetics and pharmaceutical industries as a preservative to prevent microbial contamination in products like lotions, creams, and topical ointments.

Potential Risks and Side Effects

Sorbic acid is generally recognized as safe (GRAS) by food safety authorities such as the FDA and EFSA. However, there are some potential risks and adverse effects associated with its use:

  • Allergic Reactions: Although rare, some individuals may experience allergic reactions to sorbic acid, including symptoms like skin rashes, itching, or respiratory issues. These reactions are typically mild and occur in sensitive individuals.
  • Skin Irritation: When used in cosmetics or topical products, sorbic acid may cause skin irritation or dermatitis, especially in individuals with sensitive skin or existing skin conditions. However, these effects are generally minimal and can often be avoided by using products formulated for sensitive skin.
  • Digestive Issues: High concentrations of sorbic acid, particularly when consumed in large amounts, may cause gastrointestinal discomfort such as nausea or diarrhea. However, the levels used in food products are typically low and unlikely to cause such effects in most people.