✓ Safety Verdict: Completely Safe
E200 (Sorbic Acid) is one of the safest preservatives. It occurs naturally in rowan berries and is metabolized by the body like a normal fatty acid. No cancer risk, no hyperactivity concerns, no allergies (extremely rare). Widely considered the gold standard of food preservatives.
What is E200 (Sorbic Acid)?
E200 is sorbic acid, a natural antimicrobial compound originally discovered in rowan berries (Sorbus aucuparia).
How it works:
- Inhibits mold, yeast, and some bacteria
- Most effective in acidic foods (pH below 6.5)
- Metabolized as a fatty acid – body breaks it down like fat
Why it's used:
- Extends shelf life without affecting taste
- Natural origin – consumer preference
- Highly effective against mold and yeast
- Safer alternative to controversial preservatives (E211, E210)
Where is E200 Found?
Cheese (Most Common):
- Processed cheese slices
- Shredded cheese
- Cheese spreads
Wine & Alcoholic Drinks:
- Wine (prevents secondary fermentation)
- Cider
- Some beers
Baked Goods:
- Bread (prevents mold)
- Cakes and pastries
- Tortillas
Other Foods:
- Dried fruits (prunes, figs)
- Margarine
- Yogurt
- Fruit juices
- Pickles
- Pizza dough
Non-Food Uses:
- Cosmetics and skincare
- Pharmaceuticals
Is E200 Safe?
Yes, extremely safe. Sorbic acid is one of the most thoroughly studied and trusted preservatives.
✅ Safety Profile:
- Natural compound found in rowan berries
- Metabolized like fat – body breaks it down into CO₂ and water
- No cancer risk
- No hyperactivity concerns (unlike synthetic dyes/E211)
- No genotoxic effects
- Safe for all age groups including children and pregnant women
Extremely Rare Side Effects:
Allergies to E200 are extremely rare, but a tiny number of people have reported:
- Skin irritation (contact dermatitis) from cosmetics containing sorbic acid
- Very rare cases of hives or itching
Food consumption: Allergic reactions from eating E200 are exceptionally uncommon.
How Does Sorbic Acid Work?
Sorbic acid works by:
- Interfering with enzyme systems in mold and yeast
- Disrupting cell membranes of microorganisms
- Most effective in acidic environments (like cheese, wine, pickles)
Unlike some preservatives that kill microbes, sorbic acid prevents growth – making it a "static" preservative.
Sorbic Acid vs Potassium Sorbate (E202)
You'll often see E202 (Potassium Sorbate) instead of E200:
- E202 is the salt form of sorbic acid (E200)
- Same safety profile – both equally safe
- E202 more soluble in water – easier to use in drinks
- Body converts E202 to E200 – identical metabolism
Verdict: Both E200 and E202 are equally safe.
Regulatory Status
UK/EU: Approved with ADI of 25mg per kg body weight (high safety margin)
US: FDA "Generally Recognized As Safe" (GRAS)
WHO/FAO: Considers sorbic acid one of the safest preservatives
Why is Sorbic Acid Preferred?
Food manufacturers increasingly choose E200/E202 over other preservatives because:
- Consumer trust – natural origin
- No controversial links – unlike E211 (hyperactivity, benzene), E210 (cancer concerns)
- Effective at low concentrations
- Doesn't alter taste
- Works well in natural products
The Bottom Line
- ✅ Completely safe – one of the best preservatives
- ✅ Natural origin – from rowan berries
- ✅ Metabolized as fat – broken down normally by body
- ✅ No cancer risk, no hyperactivity, no allergies (extremely rare)
- ✅ Effective against mold and yeast
- ✅ Safe for everyone – children, pregnant women
- ✅ Preferred alternative to controversial preservatives
Our recommendation: E200 is one of the safest additives. No need to avoid – it's a natural, well-studied preservative with an excellent safety record.
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Last updated: February 2026