Sorbic acid

Sorbic acid (E200) is a naturally occurring straight-chain unsaturated fatty acid first isolated from unripe berries of the mountain ash tree (Sorbus aucuparia) in 1859. As a preservative, it inhibits mould, yeast, and bacterial growth by disrupting cellular membrane integrity and interfering with fungal dehydrogenase enzymes. It is widely used in cheeses, baked goods, fruit products, wines, dried meats, and margarine, typically at concentrations of 0.05–0.3% by weight.

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) established a group acceptable daily intake (ADI) of 25 mg/kg body weight per day for sorbic acid and its potassium and calcium salts, evaluated in 1999. This generous ADI reflects sorbic acid's exceptionally low systemic toxicity — it is metabolised via the same beta-oxidation pathway as common dietary fatty acids and does not bioaccumulate. The European Food Safety Authority (EFSA) has reviewed sorbic acid under its systematic re-evaluation programme and the substance remains fully authorised. Estimated dietary exposure from typical food use is well below the ADI for all population groups, including children.

Sorbic acid is authorised in the European Union under Regulation (EC) No 1333/2008, in the United States under FDA 21 CFR Part 182, and in most global jurisdictions. It is generally considered one of the safest antimicrobial preservatives available, preferred over benzoates and sulphites in many applications for its neutral flavour impact and clean toxicological profile. Rare instances of contact urticaria and pseudo-allergic skin reactions have been documented, primarily via topical rather than oral exposure, and are not dose-related in the conventional toxicological sense.