Calcium sorbate

E number E203INS 203CAS 7492-55-9

Listed as a preservative by Canada, Codex and the US.

Listed as preservatives (CA, US, Codex)
Chemical structure of Calcium sorbate, from PubChem compound 6433506
Structure from PubChem CID 6433506 (National Library of Medicine, public domain). A depiction of one compound: where a listing covers a family, or a substance has no single structure, this page shows none.

Calcium sorbate is a mould and yeast inhibitor from the sorbate family, used in cheese, baked goods and dried fruit.

Where it is and isn’t permitted

Status of Calcium sorbate by jurisdiction. Every jurisdiction this site covers is listed, including those where the substance does not appear.
JurisdictionStatusScope and limitsCitation
Australia and New ZealandFood Standards Australia New ZealandPermitted, with conditions

34 food categories

highest permitted level 9,000 mg/kg

Show every food category
  • 0 Preparations of food additives — 1,000 mg/kg
  • 0.4 Rennetting enzymes — 9,000 mg/kg
  • 1.6 Cheese and cheese products — 3,000 mg/kg
  • 11.4.1 Tabletop sweeteners—liquid preparation — GMP
  • 13.4.2 Liquid formulated supplementary sports foods — 400 mg/kg
  • 13.5 Food for special medical purposes — 1,500 mg/kg
  • 14.1.2 Fruit and vegetable juices and fruit and vegetable juice products — 400 mg/kgNote: For each item under 14.1.2, the GMP principle precludes the use of preservatives in juices represented as not preserved by chemical or heat treatment.
  • 14.1.3 Water based flavoured drinks — 400 mg/kg
  • 14.1.4 Formulated Beverages — 400 mg/kg
  • 14.2.2 Wine, sparkling wine and fortified wine — 200 mg/kg
  • 14.2.4 Fruit wine, vegetable wine and mead (including cider and perry) — 400 mg/kg
  • 14.3 Alcoholic beverages not included in item 14.2 — 400 mg/kg
  • 2.2.2 Oil emulsions (<80% oil) — 2,000 mg/kg
  • 20.2.0.3 Dairy and fat based desserts, dips and snacks — 500 mg/kg
  • 20.2.0.4 Sauces and toppings (including mayonnaises and salad dressings) — 1,000 mg/kg
  • 3.1 Ice confection sold in liquid form — 400 mg/kg
  • 4.1.3 Fruits and vegetables that are peeled, cut, or both peeled and cut — 375 mg/kg
  • 4.3.0.2 Mushrooms in brine or water and not commercially sterile — 500 mg/kg
  • 4.3.1 Dried fruits and vegetables — 1,000 mg/kg
  • 4.3.2 Fruits and vegetables in vinegar, oil, brine or alcohol — 1,000 mg/kg
  • 4.3.4.1 Low joule chutneys, low joule jams and low joule spreads — 1,000 mg/kg
  • 4.3.5 Candied fruits and vegetables — 500 mg/kg
  • 4.3.6 Fruit and vegetable preparations including pulp — 1,000 mg/kg
  • 4.3.7 Fermented fruit and vegetable products — 500 mg/kgOnly lactic acid fermented fruit and vegetables.
  • 4.3.8.2 Imitation fruit — 500 mg/kg
  • 5.0.1 Fruit filling for confectionery containing not less than 200 g/kg of fruit — 500 mg/kg
  • 5.2 Sugar confectionery — 1,000 mg/kg
  • 5.4 Icings and frostings — 1,500 mg/kg
  • 6.4 Flour products (including noodles and pasta) — 1,000 mg/kg
  • 7 Breads and bakery products — 1,200 mg/kg
  • 8.2.3 Dried meat — 1,500 mg/kg
  • 8.3.1 Fermented, uncooked processed comminuted meat products — 1,500 mg/kg
  • 8.4 Edible casings — 100 mg/kg
  • 9.3 Semi preserved fish and fish products — 2,500 mg/kg
Food Standards Code, Schedule 15, S15—5and 33 further provisionsretrieved 2026-10-17
CanadaHealth CanadaPermitted, with conditions

highest permitted level 3,350 mg/kg

11 permitted uses

Show every permitted use
  • In: Apple and (naming the fruit or fruits) jam; Concentrated (naming the fruit) juice, except frozen concentrated orange juice; Fig marmalade with pectin; (Naming the fruit or fruits) jam; (Naming the fruit or fruits) jam with pectin; (Naming the fruit or fruits) jelly with pectin; (Naming the fruit) juice; (Naming the fruits) juice; (Naming the citrus fruit or citrus fruits) marmalade with pectin; Mincemeat; Pickles and relishes; Pineapple marmalade with pectin; Rhubarb and (naming the fruit or fruits) jam; (Naming the source of the glucose) syrup; Tomato catsup; Tomato paste; Tomato pulp; Tomato puree. Purpose: Preservative. Limit: If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid. — Health Canada, List of Permitted Preservatives (List 11), item C.3(a)
  • In: Bread. Purpose: Preservative. Limit: If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid. — Health Canada, List of Permitted Preservatives (List 11), item C.3(b)
  • In: Calorie-reduced margarine; Margarine. Purpose: Preservative. Limit: If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with benzoic acid, potassium benzoate, sodium benzoate, potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as benzoic acid and sorbic acid, respectively. — Health Canada, List of Permitted Preservatives (List 11), item C.3(c)
  • In: Cheddar cheese; (Naming the variety) cheese; Cold-pack (naming the variety) cheese; Cold-pack cheese food; Cold-pack cheese food with (naming the added ingredients); Cold-pack (naming the variety) cheese with (naming the added ingredients); Cream cheese; Cream cheese with (naming the added ingredients); Cream cheese spread; Cream cheese spread with (naming the added ingredients); Processed (naming the variety) cheese; Processed cheese food; Processed cheese food with (naming the added ingredients); Processed cheese spread; Processed cheese spread with (naming the added ingredients); Processed (naming the variety) cheese with (naming the added ingredients). Purpose: Preservative. Limit: If used singly, the amount not to exceed 3,000 ppm, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as sorbic acid. If used in any combination with calcium propionate, propionic acid, sodium propionate, potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 3,000 ppm, calculated as propionic acid and sorbic acid, respectively, provided that the amount of propionic acid does not exceed 2,000 ppm. — Health Canada, List of Permitted Preservatives (List 11), item C.3(d)
  • In: Cider; Fruit wine; Honey wine; Wine. Purpose: Preservative. Limit: If used singly, the amount not to exceed 500 ppm in the finished product, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 500 ppm in the finished product, calculated as sorbic acid. — Health Canada, List of Permitted Preservatives (List 11), item C.3(e)
  • In: Cold-processed smoked and salted fish paste; Smoked or salted dried fish. Purpose: Preservative. Limit: If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid. — Health Canada, List of Permitted Preservatives (List 11), item C.3(f)
  • In: (Naming the flavour) essence; (Naming the flavour) extract; (Naming the flavour) flavour. Purpose: Preservative. Limit: Good Manufacturing Practice. Amendment notices: M-FAA-24-14. — Health Canada, List of Permitted Preservatives (List 11), item C.3(f.1)
  • In: Olives. Purpose: Preservative. Limit: If used singly, the amount not to exceed 300 ppm in the olive brine, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 300 ppm in the olive brine, calculated as sorbic acid. — Health Canada, List of Permitted Preservatives (List 11), item C.3(g)
  • In: Unstandardized foods, except unstandardized preparations of meat or meat by-product, fish or meat (as defined in section B.21.002 of the Food and Drug Regulations) or poultry meat or poultry meat by-product and those unstandardized foods set out in paragraphs (i) and (j) of this item. Purpose: Preservative. Limit: If used singly, the amount not to exceed 1,000 ppm, calculated as sorbic acid. If used in any combination with potassium sorbate, sodium sorbate or sorbic acid, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid. Amendment notices: NOM/ADM-0122. — Health Canada, List of Permitted Preservatives (List 11), item C.3(h)
  • In: Unstandardized processed cheese products. Purpose: Preservative. Limit: If used singly, the amount not to exceed 3,000 ppm, calculated as sorbic acid. If used in combination with potassium sorbate or sorbic acid, or both, the total combined amount not to exceed 3,000 ppm, calculated as sorbic acid. — Health Canada, List of Permitted Preservatives (List 11), item C.3(i)
  • In: Unstandardized salad dressings. Purpose: Preservative. Limit: 3,350 ppm, calculated as sorbic acid. — Health Canada, List of Permitted Preservatives (List 11), item C.3(j)
Health Canada, List of Permitted Preservatives (List 11)and 10 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSANo listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it.
Great BritainFood Standards Agency / Food Standards ScotlandNo listed food uses foundThis site has not matched this substance to any food use on this jurisdiction’s list of authorised food additives. A food additive may be used only in foods that list names. Flavourings, enzymes, processing aids and added nutrients are regulated separately and do not appear on it.
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 245, ソルビン酸カルシウム (“Calcium Sorbate” in the unofficial English translation). …

Designated additive: Appended Table 1, item 245, ソルビン酸カルシウム (“Calcium Sorbate” in the unofficial English translation). Standards for use — Specifications and Standards for Foods, Food Additives, etc. (MHW Notification No. 370 of 1959), Part II (Food Additives), F (Standards for use), entry ソルビン酸カルシウム: (1) [may be used only in the foods stated] “ソルビン酸カルシウムは、甘酒(3倍以上に希釈して飲用するものに限る。以下この目において同じ。)、あん類、うに、果実酒、菓子の製造に用いる果実ペースト(果実をすり潰し、又は裏ごししてペースト状としたものをいう。以下この目において同じ。)及び果汁(濃縮果汁を含む。以下この目において同じ。)、かす漬、こうじ漬、塩漬、しょう油漬、酢漬及びみそ漬の漬物、キャンデッドチェリー(除核したさくらんぼを砂糖漬にしたもの又はこれに砂糖の結晶を付けたもの若しくはこれをシロップ漬にしたものをいう。以下この目において同じ。)、魚介乾製品、魚肉ねり製品(魚肉すり身を除く。以下この目において同じ。)、鯨肉製品、ケチャップ、雑酒、ジャム、食肉製品、シロップ、スープ(ポタージュスープを除く。以下この目において同じ。)、たくあん漬(生大根又は干し大根を塩漬にした後、これを調味料、香辛料、色素等を加えたぬか又はふすまで漬けたものをいう。ただし、一丁漬たくあん及び早漬たくあんを除く。以下この目において同じ。)、たれ、チーズ、つくだ煮、つゆ、煮豆、乳酸菌飲料(殺菌したものを除く。)、ニョッキ、はっ酵乳(乳酸菌飲料の原料に供するものに限る。以下この目において同じ。)、フラワーペースト類(小麦粉、でん粉、ナッツ類若しくはその加工品、ココア、チョコレート、コーヒー、果肉、果汁、いも類、豆類又は野菜類を主要原料とし、これに砂糖、油脂、粉乳、卵、小麦粉等を加え、加熱殺菌してペースト状とし、パン又は菓子に充填又は塗布して食用に供するものをいう。以下この目において同じ。)、干しすもも、マーガリン並びにみそ以外の食品に使用してはならない。” (2) [sets maximum levels of use for the foods stated] “ソルビン酸カルシウムの使用量は、ソルビン酸として、チーズにあってはその1kgにつき3.0g(プロピオン酸、プロピオン酸カルシウム又はプロピオン酸ナトリウムを併用する場合には、ソルビン酸としての使用量及びプロピオン酸としての使用量の合計量が3.0g)以下、うに、魚肉ねり製品、鯨肉製品及び食肉製品にあってはその1kgにつき2.0g以下、いかくん製品及びたこくん製品にあってはその1kgにつき1.5g以下、あん類、菓子の製造に用いる果実ペースト及び果汁、かす漬、こうじ漬、塩漬、しょう油漬及びみそ漬の漬物、キャンデッドチェリー、魚介乾製品(いかくん製品及びたこくん製品を除く。)、ジャム、シロップ、たくあん漬、つくだ煮、煮豆、ニョッキ、フラワーペースト類、マーガリン並びにみそにあってはその1kgにつき1.0g(マーガリンにあっては安息香酸又は安息香酸ナトリウムを併用する場合には、安息香酸としての使用量及びソルビン酸としての使用量の合計量が1.0g)以下、ケチャップ、酢漬の漬物、スープ、たれ、つゆ及び干しすももにあってはその1kgにつき0.50g以下、甘酒及びはっ酵乳にあってはその1kgにつき0.30g以下、果実酒及び雑酒にあってはその1kgにつき0.20g以下、乳酸菌飲料(殺菌したものを除く。以下この目において同じ。)にあってはその1kgにつき0.050g(乳酸菌飲料の原料に供するものにあっては0.30g)以下でなければならない。” The Japanese is the standard as published. There is no official English translation of the Notification; the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications for this additive, in the same Notification, are not imported and are not shown here; nor are the general rules in F 添加物一般, which apply to every additive.

Regulations for Enforcement of the Food Sanitation Act (MHW Ordinance No. 23 of 1948), Appended Table 1retrieved 2026-10-18
South KoreaMinistry of Food and Drug SafetyPermitted, with conditions
Designated food additive: Standards and Specifications for Food Additives, Part III, 1. …

Designated food additive: Standards and Specifications for Food Additives, Part III, 1. 일반식품첨가물 (general food additives), 소브산칼슘 (“Calcium Sorbate”, the English the Code prints beside it). Main use (주용도) of 소브산칼슘: 보존료. Standard for use (사용기준) of 소브산칼슘: (1) [may be used only in the foods listed; sets a limit on the amount used] “소브산칼슘은 아래의 식품에 한하여 사용하여야 한다. 소브산칼슘의 사용량은 소브산으로서 1. 치즈류 : 3.0g/kg 이하(프로피온산, 프로피온산나트륨 또는 프로피온산칼슘과 병용할 때에는 소브산으로서 사용량과 프로피온산으로서 사용량의 합계가 3.0g/kg 이하) 2. 식육가공품(양념육류, 식육추출가공품 제외), 기타동물성가공식품(기타식육이 함유된 제품에 한함), 어육가공품류, 성게젓, 땅콩버터, 모조치즈 : 2.0g/kg 이하(다만, 콜라겐케이싱을 사용한 소시지류의 경우, 소브산으로서 사용량의 합계가 2.0g/kg 이하) 3. 콜라겐케이싱 : 0.1g/kg 이하 4. 젓갈류(단, 식염함량 8% 이하의 제품에 한함), 한식된장, 된장, 고추장, 혼합장, 춘장, 청국장(단, 비건조 제품에 한함), 혼합장, 어패건제품, 조림류(농산물을 주원료로 한 것에 한함), 플라워페이스트, 소스∶1.0g/kg 이하(다만, 소스의 경우, 파라옥시안식향산메틸 또는 파라옥시안식향산에틸과 병용할 때에는 소브산으로서 사용량과 파라옥시안식향산으로서 사용량의 합계가 1.0g/kg 이하이어야 하며, 그 중 파라옥시안식향산으로서의 사용량은 0.2g/kg 이하) 5. 알로에 겔 건강기능식품(단, 두가지 이상의 건강기능식품원료를 사용하는 경우에는 사용된 알로에 겔 건강기능식품성분의 배합비율을 적용) : 1.0g/kg 이하(안식향산, 안식향산나트륨, 안식향산칼륨 또는 안식향산칼슘과 병용할 때에는 소브산으로서 사용량과 안식향산으로서 사용량의 합계가 1.5g/kg 이하이어야 하며, 그 중 안식향산으로서의 사용량은 0.5g/kg 이하) 6. 농축과일즙, 과·채주스 : 1.0g/kg 이하(안식향산, 안식향산나트륨, 안식향산칼륨 또는 안식향산칼슘과 병용할 때에는 소브산으로서 사용량과 안식향산으로서 사용량의 합계가1.0g/kg 이하이어야 하며, 그 중 안식향산으로서의 사용량은 0.6g/kg 이하) 7. 탄산음료 : 0.5g/kg 이하(안식향산, 안식향산나트륨, 안식향산칼륨 또는 안식향산칼슘과 병용할 때에는 소브산으로서 사용량과 안식향산으로서 사용량의 합계가 0.6g/kg 이하, 그 중 소브산으로서의 사용량은 0.5g/kg 이하) 8. 잼류 : 1.0g/kg 이하(안식향산, 안식향산나트륨, 안식향산칼륨, 안식향산칼슘, 파라옥시안식향산메틸, 파라옥시안식향산에틸, 프로피온산, 프로피온산나트륨 또는 프로피온산칼슘과 병용할 때에는 소브산으로서 사용량, 안식향산으로서 사용량, 파라옥시안식향산으로서 사용량 및 프로피온산으로서 사용량의 합계가 1.0g/kg 이하) 9. 건조과일류, 토마토케첩, 당절임(건조당절임 제외) : 0.5g/kg 이하 10. 절임식품, 마요네즈 : 1.0g/kg 이하(안식향산, 안식향산나트륨, 안식향산칼륨 또는 안식향산칼슘과 병용할 때에는 소브산으로서 사용량과 안식향산으로서 사용량의 합계가 1.5g/kg 이하이어야 하며, 그 중 안식향산으로서의 사용량은 1.0g/kg 이하) 11. 발효음료류(살균한것은 제외) : 0.05g/kg 이하. 12. 과실주, 탁주, 약주 : 0.2g/kg 이하 13. 마가린：2.0g/㎏이하(안식향산, 안식향산나트륨, 안식향산칼륨 또는 안식향산칼슘과 병용할 때에는 소브산으로서 사용량과 안식향산으로서 사용량의 합계가 2.0g/kg 이하이어야 하며, 그 중 안식향산으로서의 사용량은 1.0g/kg 이하) 14. 당류가공품(시럽상 또는 페이스트상에 한함), 식물성크림, 유함유가공품 : 1.0g/kg 이하 15. 향신료조제품(건조제품 제외) : 1.0g/kg 이하 16. 건강기능식품(액상제품에 한하며, 알로에 겔 제품은 제외) : 2.0g/kg 이하” The Korean is the standard as published. There is no official English translation of the current Code (the English version on MFDS’s website is the 2020 edition and has no legal effect); the English in square brackets is this site’s description of what each sentence does, not a translation of the foods or the levels. Compositional specifications (Part IV) are not imported, nor are the general standards in Part II, which apply to every additive.

Standards and Specifications for Food Additives (식품첨가물의 기준 및 규격), MFDS Notification, Part III (Standards for use, by item)retrieved 2026-10-18
United StatesFood and Drug AdministrationPermitted21 CFR 182.3225retrieved 2026-10-17
Codex AlimentariusCodex Alimentarius Commission / JECFAPermitted, with conditions

81 food categories

highest permitted level 10,000 mg/kg

Show every food category and its notes
  • 01.1.4 Flavoured Fluid Milk Drinks — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 220 For use in flavoured products heat treated after fermentation only.
  • 01.2.2 Renneted milk (plain) — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 01.3.2 Beverage whiteners — 200 mg/kg
    • Note 42 As sorbic acid.
    • Note XS250 Excluding products conforming to the Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat (CODEX STAN 250-2006).
    • Note XS252 Excluding products conforming to the Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat (CODEX STAN 252-2006).
  • 01.6.1 Unripened cheese — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 223 Except for use in products containing added fruits, vegetables, or meats at 3 000 mg/kg.
    • Note 492 For use in cheese mass only of products conforming to the Standard for Cottage Cheese (CXS 273-1968) and the Standard for Cream Cheese (CXS 275-1973): sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203).
    • Note 494 For use in cheese mass and the surface treatment of sliced, cut, shredded and grated cheese products conforming to the Group Standard for Unripened Cheese including Fresh Cheese (CXS 221-2001): sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203).
    • Note 561 Includes use in products conforming to the Standard for Mozzarella (CXS 262-2006) except for the surface treatment of high moisture products packaged in liquid, noting the functional class table in CXS 262-2006.
    • Note 605 Except for use in sliced, cut, shredded, or grated product at 3,000 mg/kg.
  • 01.6.2 Ripened cheese — 3,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 499 Except for use in products conforming to the Standard for Extra Hard Grating Cheese (CXS 278-1978): sorbic acid (INS 200), potassium sorbate (INS 202) and calcium sorbate (INS 203), at 1000 mg/kg as sorbic acid in the final product.
    • Note 595 For use in products conforming to the Standards for Cheddar (CXS 263-1966), Danbo (CXS 264-1966), Edam (CXS 265-1966), Gouda (CXS 266-1966), Havarti (CXS 267-1966), Samsø (CXS 268-1966), Emmental (CXS 269-1967), Tilsiter (CXS 270-1968), Saint-Paulin (CXS 271-1968) and Provolone (CXS 272-1968): for surface treatment only.
    • Note XS208 Excluding products conforming to the Standard for Cheese in Brine (CODEX STAN 208-1999).
    • Note XS274 Excluding products conforming to the Standard for Coulommiers (CXS 274-1969).
    • Note XS276 Excluding products conforming to the Standard for Camembert (CXS 276-1973).
    • Note XS277 Excluding products conforming to the Standard for Brie (CXS 277-1973).
  • 01.6.3 Whey cheese — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 01.6.4 Processed cheese — 3,000 mg/kg
    • Note 42 As sorbic acid.
  • 01.6.5 Cheese analogues — 3,000 mg/kg
    • Note 3 For use in surface treatment only.
    • Note 42 As sorbic acid.
  • 01.6.6 Whey protein cheese — 3,000 mg/kg
    • Note 42 As sorbic acid.
  • 01.7 Dairy-based desserts (e.g. pudding, fruit or flavoured yoghurt) — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 614 Except for use in products conforming to the Standard for Fermented Milks (CXS243-2003): for use in flavoured fermented products, heat treated after fermentation.
  • 02.2.2 Fat spreads, dairy fat spreads and blended spreads — 2,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 529 For use in products conforming to the Standard for Fat Spreads and Blended Spreads (CXS 256-2007); if benzoates and sorbates are used in combination, the combined use shall not exceed 2000 mg/kg of which the benzoic acid portion shall not exceed 1000 mg/kg.
    • Note 556 Except for use in products conforming to the Standard for Dairy Fat Spreads (CXS 253-2006), at 2000 mg/kg for fat contents <59%, and at 1000 mg/kg for fat contents≥59%.
  • 02.3 Fat emulsions mainly of type oil-in-water, including mixed and/or flavoured products based on fat emulsions — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 02.4 Fat-based desserts excluding dairy-based dessert products of food category 01.7 — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 04.1.1.2 Surface-treated fresh fruit — 20 mg/kg
    • Note 42 As sorbic acid.
    • Note 598 For use in surface treatment of unpeeled citrus fruits only.
  • 04.1.2.10 Fermented fruit products — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 04.1.2.11 Fruit fillings for pastries — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 04.1.2.12 Cooked fruit — 1,200 mg/kg
    • Note 42 As sorbic acid.
  • 04.1.2.2 Dried fruit — 500 mg/kg
    • Note 42 As sorbic acid.
  • 04.1.2.3 Fruit in vinegar, oil, or brine — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 04.1.2.5 — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 569 Except for use in products conforming to the Standard for Mango Chutney (CXS 160-1987): Sorbic acid (INS 200) only.
  • 04.1.2.7 Candied fruit — 500 mg/kg
    • Note 42 As sorbic acid.
  • 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note XS314R Excluding products conforming to the Standard for Date Paste (CODEX STAN 314R-2013).
  • 04.1.2.9 Fruit-based desserts, incl. fruit-flavoured water-based desserts — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g. peanut butter) — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
  • 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note XS57 Excluding products conforming to the Standard for Processed Tomato Concentrates (CODEX STAN 57-1981).
    • Note XS259R Excluding products conforming to the Codex Regional Standard for Tehena (CODEX STAN 259R-2007).
    • Note XS308R Excluding products conforming to the Regional Standard for Harissa (Red Hot Pepper Paste) (CXS 308R-2011).
  • 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 04.2.2.8 Cooked or fried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 221 For use in potato dough and pre-fried potato slices only.
    • Note XS323R Excluding products conforming to the Regional Standard for Laver Products (CXS 323R-2017).
    • Note XS334R Excluding products conforming to the Regional Standard for fermented cooked Cassava-based products (Africa) (CXS 334R-2020).
  • 05.1.2 Cocoa mixes (syrups) — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 05.1.3 Cocoa-based spreads, incl. fillings — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note XS86 Excluding products conforming to the Standard for Cocoa Butter (CODEX STAN 86-1981).
  • 05.1.5 Imitation chocolate, chocolate substitute products — 1,500 mg/kg
    • Note 42 As sorbic acid.
  • 05.2 Confectionery including hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and 05.4 — 1,500 mg/kg
    • Note 42 As sorbic acid.
    • Note XS309R Excluding products conforming to the Codex Regional Standard for Halawa Tehenia (CODEX STAN 309R-211).
  • 05.3 Chewing gum — 1,500 mg/kg
    • Note 42 As sorbic acid.
  • 05.4 Decorations (e.g. for fine bakery wares), toppings (non-fruit), and sweet sauces — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 06.4.3 Pre-cooked pastas and noodles and like products — 2,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 211 For use in noodles only.
    • Note XS364R Excluding use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026).
  • 06.5 Cereal and starch based desserts (e.g. rice pudding, tapioca pudding) — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 06.6 Batters (e.g. for breading or batters for fish or poultry) — 2,000 mg/kg
    • Note 42 As sorbic acid.
  • 07.0 Bakery wares — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 08.2.1.1 Cured (including salted) non-heat treated processed meat, poultry, and game products in whole pieces or cuts — 200 mg/kg
    • Note 3 For use in surface treatment only.
    • Note 42 As sorbic acid.
  • 08.2.1.2 Cured (including salted) and dried non-heat treated processed meat, poultry, and game products in whole pieces or cuts — 2,000 mg/kg
    • Note 3 For use in surface treatment only.
    • Note 42 As sorbic acid.
  • 08.2.1.3 Fermented non-heat treated processed meat, poultry, and game products in whole pieces or cuts — 200 mg/kg
    • Note 3 For use in surface treatment only.
    • Note 42 As sorbic acid.
  • 08.2.2 Heat-treated processed meat, poultry, and game products in whole pieces or cuts — 200 mg/kg
    • Note 3 For use in surface treatment only.
    • Note 42 As sorbic acid.
    • Note XS96 Excluding products conforming to the Standard for Cooked Cured Ham (CODEX STAN 96-1981).
    • Note XS97 Excluding products conforming to the Standard for Cooked Cured Pork Shoulder (CODEX STAN 97-1981).
  • 08.2.3 Frozen processed meat, poultry and game products in whole pieces or cuts — 200 mg/kg
    • Note 3 For use in surface treatment only.
    • Note 42 As sorbic acid.
  • 08.3 Processed comminuted meat, poultry, and game products — 1,500 mg/kg
    • Note 42 As sorbic acid.
    • Note XS88 Excluding products conforming to the Standard for Corned Beef (CODEX STAN 88-1981).
    • Note XS89 Excluding products conforming to Standard for Luncheon Meat (CODEX STAN 89-1981).
    • Note XS98 Excluding products conforming to the Standard for Cooked Cured Chopped Meat (CODEX STAN 98-1981).
  • 08.4 Edible casings (e.g. sausage casings) — 10,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 222 For use in collagen-based casings with a water activity greater than 0.6 only.
    • Note 365 On a casings basis.
  • 09.2.4.1 Cooked fish and fish products — 2,000 mg/kg
    • Note 42 As sorbic acid.
  • 09.2.4.2 Cooked molluscs, crustaceans, and echinoderms — 2,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 82 Except for use in shrimp (Crangon crangon and Crangon vulgaris) at 6 000 mg/kg.
  • 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including molluscs, crustaceans, and echinoderms — 1,000 mg/kg
    • Note 20 Except for use in products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989) and the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004) at 200 mg/kg, and in smoked fish and smoke-flavoured fish in products conforming to the Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish (CODEX STAN 311-2013) at 2000 mg/kg for reduced oxygen packaged product only.
    • Note 42 As sorbic acid.
    • Note XS189 Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).
    • Note XS222 Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).
    • Note XS236 Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).
  • 09.3 Semi-preserved fish and fish products, including molluscs, crustaceans, and echinoderms — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note XS291 Excluding products conforming to the Standard for Sturgeon Caviar (CODEX STAN 291-2010).
  • 10.2.1 Liquid egg products — 5,000 mg/kg
    • Note 42 As sorbic acid.
  • 10.2.2 Frozen egg products — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 10.2.3 Dried and/or heat coagulated egg products — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 10.4 Egg-based desserts (e.g. custard) — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 11.6 Table-top sweeteners, including those containing high-intensity sweeteners — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 192 For use in liquid products only.
  • 12.2 Herbs, spices, seasonings, and condiments (e.g. seasoning for instant noodles) — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note XS326 Excluding products conforming to the Standard for Black, White and Green Peppers (CODEX STAN 326-2017).
    • Note XS327 Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).
    • Note XS328 Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).
    • Note XS342 Excluding products conforming to the Standard for Dried Oregano (CXS 342-2021).
    • Note XS343 Excluding products conforming to the Standard for dried roots, rhizomes and bulbs: Dried or dehydrated ginger (CXS 343-2021).
    • Note XS344 Excluding products conforming to the Standard for dried floral parts: Cloves (CXS 344-2021).
    • Note XS345 Excluding products conforming to the Standard for Dried Basil (CXS 345-2021).
    • Note XS347 Excluding products conforming to the Standard for dried or dehydrated garlic (CXS 347-2019).
    • Note XS351 Excluding products conforming to the Standard for Dried Floral Parts - Saffron (CXS 351-2022).
    • Note XS352 Excluding products conforming to the Standard for Dried Seeds – Nutmeg (CXS 352-2022).
    • Note XS353 Excluding products conforming to the Standard for Dried or Dehydrated Chilli Pepper and Paprika (CXS 353-2022).
  • 12.4 Mustards — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 12.5 Soups and broths — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 338 For use in products conforming to the Codex Standard for Bouillons and Consommés (CODEX STAN 117-1981) singly or in combination: sorbic acid (INS 200), potassium sorbate (INS 202), calcium sorbate (INS 203), benzoic acid (INS 210), sodium benzoate (INS 211), potassium benzoate (INS 212), and calcium benzoate (INS 213) at 500 mg/kg as sorbic acid (INS 200-203) or as benzoic acid (INS 210-213).
    • Note 339 Excluding use for canned bouillons and consommés.
  • 12.6 Sauces and like products — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 127 On the served to the consumer basis.
  • 12.7 Salads (e.g. macaroni salad, potato salad) and sandwich spreads excluding cocoa-and nut-based spreads of food categories 04.2.2.5 and 05.1.3 — 1,500 mg/kg
    • Note 42 As sorbic acid.
  • 12.9.1 Fermented soybean paste (e.g. miso) — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 12.9.2.1 Fermented soybean sauce — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 12.9.2.3 Other soybean sauces — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 13.3 Dietetic foods intended for special medical purposes (excluding products of food category 13.1) — 1,500 mg/kg
    • Note 42 As sorbic acid.
    • Note 566 Excluding products conforming to the Guidelines for Ready to Use Therapeutic Foods (CXG 95-2022).
  • 13.4 Dietetic formulae for slimming purposes and weight reduction — 1,500 mg/kg
    • Note 42 As sorbic acid.
  • 13.5 Dietetic foods (e.g. supplementary foods for dietary use) excluding products of food categories — 1,500 mg/kg
    • Note 42 As sorbic acid.
  • 13.6 Food supplements — 2,000 mg/kg
    • Note 42 As sorbic acid.
  • 14.1.2.1 Fruit juice — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 91 Singly or in combination: Benzoates and sorbates.
    • Note 122 Subject to national legislation of the importing country.
    • Note XS356R Excluding products conforming to the Regional Standard for Fermented Noni Fruit Juice (CXS 356R-2023).
  • 14.1.2.3 Concentrates for fruit juice — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 91 Singly or in combination: Benzoates and sorbates.
    • Note 122 Subject to national legislation of the importing country.
    • Note 127 On the served to the consumer basis.
  • 14.1.3.1 Fruit nectar — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 91 Singly or in combination: Benzoates and sorbates.
    • Note 122 Subject to national legislation of the importing country.
  • 14.1.3.3 Concentrates for fruit nectar — 1,000 mg/kg
    • Note 42 As sorbic acid.
    • Note 91 Singly or in combination: Benzoates and sorbates.
    • Note 122 Subject to national legislation of the importing country.
    • Note 127 On the served to the consumer basis.
  • 14.1.4 Water-based flavoured drinks, including "sport," “energy,” or "electrolyte" drinks and particulated drinks — 500 mg/kg
    • Note 42 As sorbic acid.
    • Note 127 On the served to the consumer basis.
  • 14.1.5 Coffee, coffee substitutes, tea, herbal infusions, and other hot cereal and grain beverages, excluding cocoa — 500 mg/kg
    • Note 42 As sorbic acid.
    • Note 160 For use in ready-to-drink products and pre-mixes for ready-to-drink products only.
  • 14.2.2 Cider and perry — 500 mg/kg
    • Note 42 As sorbic acid.
  • 14.2.3 Grape wines — 200 mg/kg
    • Note 42 As sorbic acid.
  • 14.2.4 Wines (other than grape) — 500 mg/kg
    • Note 42 As sorbic acid.
  • 14.2.5 Mead — 200 mg/kg
    • Note 42 As sorbic acid.
  • 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low-alcoholic refreshers) — 500 mg/kg
    • Note 42 As sorbic acid.
    • Note 224 Excluding aromatized beer.
  • 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) — 1,000 mg/kg
    • Note 42 As sorbic acid.
  • 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) — 1,000 mg/kg
    • Note 42 As sorbic acid.
CXS 192-1995 Table One, INS 203and 80 further provisionsretrieved 2026-09-07

How much is permitted

A listing usually limits the quantity as well as the food. Only one of the forms that takes is a figure: quantum satis and good manufacturing practice permit the amount the technological effect requires and no more, which is a limit rather than the absence of one. Figures below are the range across every food category this page is listed in, and categories differ between regulators — see how much is permitted.

Australia and New Zealand100 mg/kg – 9,000 mg/kg33 numeric limit, 1 GMP
Canada3,350 mg/kg1 numeric limit, 1 GMP, 9 no quantity stated
Japan—1 no quantity stated
South Korea—1 no quantity stated
United States—1 no quantity stated
Codex Alimentarius20 mg/kg – 10,000 mg/kg81 numeric limit

What it is made from

Made by neutralising synthetic sorbic acid with a calcium base.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
7492-55-9
InChIKey
MCFVRESNTICQSJ-RJNTXXOISA-L
PubChem
CID 6433506

How JECFA defines it

The international specification for identity and purity, prepared by the Joint FAO/WHO Expert Committee on Food Additives and published by FAO. It is a different document from any above, written by a different body and revised on its own cycle; it is advisory, and a country adopts it or does not.

INS 203 Calcium Sorbate

Synonyms: INS No. 203

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 51st JECFA (1998), published in FNP 52 Add 6 (1998) superseding specifications prepared at the 17th JECFA (1973), published in FNP 4 (1978) and republished in FNP 52 (1992). Group ADI 0-25 mg/kg bw for sorbic acid and its calcium, potassium and sodium salts, expressed as sorbic acid, established at the 17th JECFA in 1973.
Chemical names
Calcium sorbate; calcium salt of trans, trans -2,4-hexadienoic acid.
C.A.S. number
7492-55-9
Chemical formula
C 12 H 14 CaO 4
Formula weight
262.32
Assay
Not less than 98% and not more than 102% after drying
DESCRIPTION
Fine white crystalline powder not showing any change in colour after heating at 105 o for 90 min
FUNCTIONAL USES
Preservative
METHOD OF ASSAY
Weigh to the nearest mg, 0.25 g of the dried sample. Dissolve in 35 ml of glacial acetic acid and 4 ml of acetic anhydride in a 250-ml glass-stoppered flask, warming to effect solution. Cool to room temperature, add 2 drops of crystal violet TS and titrate with 0.1 N perchloric acid in glacial acetic acid to a blue-green end point which persists for at least 30 sec. Perform a blank determination and make any necessary correction. Each ml of 0.1 N perchloric acid is equivalent to 13.12 mg of C 12 H 14 CaO 4 .

Identification

Solubility (Vol. 4)
Soluble in water; practically insoluble in ethanol.
Test for calcium (Vol. 4)
Passes test
Melting range of sorbic acid derived from the sample (Vol. 4)
132 - 135 o Acidify a solution of the sample with dilute hydrochloric acid TS. Collect the precipitated sorbic acid on a filter paper, wash free of chloride with water and dry under vacuum over sulfuric acid.
Test for unsaturation
To 2 ml of a 1 in 10 solution of the sample, add a few drops of bromine TS. The colour of the bromine disappears.

Purity criteria

Loss on drying (Vol. 4)
Not more than 3% (over sulfuric acid in vacuum, 4h)
Fluoride (Vol. 4)
Not more than 10 mg/kg Weigh 5 g of the sample to the nearest mg and proceed as directed in the Fluoride Limit Test (Method I or III)
Aldehydes
Not more than 0.1% (as formaldehyde) Prepare a 0.3% solution of the sample, adjust the pH to 4 with 1N HCl and filter. To 5 ml of the filtrate add 2.5 ml of Schiff's reagent TS and allow to stand for 10-15 min. Compare the colour with that produced by 5 ml of a control solution containing 15 μg of formaldehyde instead of the sample. The colour of the test solution should not be more intense than that of the control solution.
Lead (Vol. 4)
Not more than 2 mg/kg Determine using an atomic absorption technique appropriate to the specified level. The selection of sample size and method of sample preparation may be based on the principles of the method described in Volume 4, “Instrumental Methods.”

FAO JECFA Monograph 1 (2006)

Every name it appears under

27 recorded names. A label may use any of them.

E number

  • E203

INS number

  • 203

CAS registry number

  • 7492-55-9

As it appears in regulation

  • Calcium sorbate
  • Calcium sorbate/Deleted from the Union list

Other names

  • 2,4-Hexadienoic acid, calcium salt
  • 2,4-Hexadienoic acid, calcium salt (2:1), (2E,4E)-
  • 2,4-Hexadienoic acid, calcium salt, (2E,4E)-
  • 2,4-Hexadienoic acid, calcium salt, (E,E)-
  • 2,4Hexadienoic acid, calcium salt
  • 2,4Hexadienoic acid, calcium salt, (E,E)
  • C12H14CaO4
  • calcium (2E,4E)-hexa-2,4-dienoate
  • Calcium (2E4E)-hexa-24-dienoate
  • Calcium 2,4-hexadienoate, (E,E)-
  • Calcium 2,4hexadienoate, (E,E)
  • calcium bis((2E,4E)-hexa-2,4-dienoate)
  • Calcium di[(2E,4E)-2,4-hexadienoate]
  • Calcium dihexa-2,4-dienoate
  • Calcium sorbate
  • E 203
  • HSDB 587
  • INS NO.203
  • INS-203
  • MCFVRESNTICQSJ-RJNTXXOISA-L
  • Sorbic Acid Calcium Salt

Systematic names

  • calcium (2E,4E)-dihexa-2,4-dienoate

Hazard reference values

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI25 mg/kg bw/day—JECFA1973

Evidence and how bodies read it

What assessing bodies concluded

Each conclusion is paraphrased in the body's own framing, from the published opinion linked beneath it. Where bodies differ, both stand; this site does not adjudicate between them or add a view of its own.

  1. EFSA 2015

    The ANS Panel set a temporary group ADI of 3 mg/kg bw/day (as sorbic acid) for sorbic acid (E 200) and potassium sorbate (E 202), replacing the SCF's group ADI of 25 mg/kg bw/day on the basis of reproductive toxicity data. It concluded that calcium sorbate (E 203) should be excluded from the group ADI because genotoxicity data were lacking.

    Source document

Common questions

Assembled from what is above, in the words the questions are usually asked in. Each answer is the same statement the relevant section makes, with the same citations behind it.

What is E 203?
E 203 is Calcium sorbate. Calcium sorbate is a mould and yeast inhibitor from the sorbate family, used in cheese, baked goods and dried fruit.
What is Calcium sorbate used for in food?
It is listed as a preservative — the role Canada, Codex and the US assign it. This page shows every function each regulator records, with the citation for each.
Is Calcium sorbate banned in Europe?
No. Calcium sorbate does not appear on the EU's list of authorised food additives, which is not the same as being banned: the EU permits an additive only where it has authorised it, and usually the reason for an absence is that no one applied. The EU has made no finding against this substance. It does mean it may not be used as a food additive in the EU today.
Where is Calcium sorbate permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, Japan, South Korea, the US and the Codex standard permit it. Each permission is for named foods at named levels, not a blanket one; the table on this page gives them with citations.
Is Calcium sorbate vegan?
Yes. Calcium sorbate is not derived from animals, and is suitable for vegetarians. This page says what it is made from and how.

Sources for this page

  • anz retrieved 2026-10-17
  • ca retrieved 2026-10-17
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • jecfaspecs retrieved 2026-09-23

Full licence terms and publisher details on Sources. How this page is built and updated: Method.

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