sorbates

Sorbates are salts and esters of sorbic acid, a naturally occurring unsaturated carboxylic acid named after the Sorbus (rowan) berries from which it was first isolated. The most common food-grade sorbate is potassium sorbate (E202); sorbic acid (E200) and calcium sorbate (E203) are also used. Sorbates are widely employed as preservatives to inhibit the growth of molds, yeasts, and some bacteria in foods and beverages.

In acidic environments, undissociated sorbic acid can penetrate microbial cell membranes and disrupt metabolic processes, reducing growth and spoilage. Effectiveness is greater at low pH, typically below about 6. Sorbates are used in a range of products, including fruit juices, jams, cheeses, wines, and other processed foods, often in combination with other preservatives or preservatives already in use.

Regulation and safety: Regulatory authorities worldwide approve the use of sorbates within specified limits and consider them safe for their intended use when used as directed. They are generally associated with low toxicity, with adverse reactions being uncommon and usually limited to sensitive individuals. Sorbates are not considered carcinogenic based on current evidence, and their selection as preservatives reflects a balance between antimicrobial efficacy and consumer safety at approved usage levels.