E200

Sorbic Acid

Last reviewed: 11 May 2026

Plant-derived preservative used in UK cheese, wine and baked goods.

What is E200?

Sorbic acid is an antimicrobial compound first isolated from rowan-berry oil in the 1850s. It's metabolised by the body the same way as other short-chain fatty acids — broken down to CO₂ and water.

It inhibits mould, yeast and some bacteria, and is most effective in acidic foods (pH below 6.5). It's a "static" preservative — it prevents microbial growth rather than killing existing cells.

Where you'll see E200 on a UK label

Cheese (the largest use)

• Processed cheese slices
• Shredded cheese
• Cheese spreads

Wine, cider and beer

• Wine — added to prevent renewed fermentation in the bottle
• Cider
• Some beers

Baked goods

• Packaged bread (mould inhibition)
• Cakes and pastries
• Tortillas and wraps

Other foods

• Dried fruits (prunes, figs)
• Margarine
• Yoghurt
• Fruit juices
• Pickles and brined vegetables
• Pizza dough

Non-food uses

• Cosmetics and skincare
• Pharmaceuticals

What the science shows

Metabolism

Sorbic acid is metabolised through the body's normal fatty-acid pathways — β-oxidation to acetyl-CoA, then via the citric-acid cycle to CO₂ and water. It does not accumulate.

Cancer, DNA damage and reproduction

EFSA's 2015 re-evaluation reviewed the published toxicology and reported no genotoxic, carcinogenic or reproductive concerns at the established ADI. The agency reduced the ADI from 25mg/kg to 3mg/kg as a precautionary measure in light of the available data, while keeping the group approved for continued use.

Skin reactions

Contact dermatitis to topical sorbic acid is described in the dermatology literature — typically from cosmetics rather than food. Oral reactions are uncommon in the published case literature.

Compared with other preservatives

Manufacturers increasingly reach for E200 / E202 over older preservatives like E210 (benzoic acid) and E211 (sodium benzoate), partly for consumer-perception reasons, partly because the sorbates work at lower concentrations and don't carry the benzene-formation issue benzoates can have in vitamin-C-containing soft drinks.

E200 vs E202 (potassium sorbate)

E202 (potassium sorbate) is the potassium salt of sorbic acid. In the body it's converted to sorbic acid and metabolised identically. E202 is more water-soluble — easier to use in drinks and high-water-content foods — and shares E200's group ADI.

Regulatory status

UK / EU: approved with a group ADI of 3mg/kg body weight per day across sorbic acid and its salts (EFSA, 2015).

US: FDA classifies sorbic acid as Generally Recognized As Safe (GRAS) for use as a preservative.

Reading a UK label

Look for "E200", "sorbic acid", or — more commonly — "E202" / "potassium sorbate" in the ingredient list. UK supermarket bread, cheese and wine labels are where you'll see them most often.

Last updated: 11 May 2026