Sorbic acid

E number E200INS 200CAS 110-44-1

Listed as a preservative by Canada and Codex.

Listed as preservatives (CA, Codex) · flavouring agents and adjuvants (US)
Chemical structure of Sorbic acid, from PubChem compound 643460
Structure from PubChem CID 643460 (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.

Sorbic acid is one of the most widely used food preservatives, effective against moulds and yeasts. It is found in cheese, baked goods, dried fruit, wine and soft drinks, usually as its potassium salt.

Where it is and isn’t permitted

Status of Sorbic acid 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. If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid. — Health Canada, List of Permitted Preservatives (List 11), item S.17(a)
  • In: Bread. Purpose: Preservative. Limit: If used singly, the amount not to exceed 1,000 ppm. If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid. — Health Canada, List of Permitted Preservatives (List 11), item S.17(b)
  • In: Calorie-reduced margarine; Margarine. Purpose: Preservative. Limit: If used singly, the amount not to exceed 1,000 ppm. If used in any combination with benzoic acid, potassium benzoate, sodium benzoate, calcium sorbate, potassium sorbate or sodium sorbate, 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 S.17(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 If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, 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, calcium sorbate, potassium sorbate or sodium sorbate, 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 S.17(d)
  • In: Cider; Fruit wine; Honey wine; Wine. Purpose: Preservative. Limit: If used singly, the amount not to exceed 500 ppm. If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 500 ppm, calculated as sorbic acid. — Health Canada, List of Permitted Preservatives (List 11), item S.17(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. If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, the total combined amount not to exceed 1,000 ppm, calculated as sorbic acid. — Health Canada, List of Permitted Preservatives (List 11), item S.17(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 S.17(f.1)
  • In: Olives. Purpose: Preservative. Limit: If used singly, the amount not to exceed 300 ppm in the olive brine. If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, 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 S.17(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. If used in any combination with calcium sorbate, potassium sorbate or sodium sorbate, 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 S.17(h)
  • In: Unstandardized processed cheese products. Purpose: Preservative. Limit: If used singly, the amount not to exceed 3,000 ppm. If used in combination with calcium sorbate or potassium sorbate 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 S.17(i)
  • In: Unstandardized salad dressings. Purpose: Preservative. Limit: 3,350 ppm. — Health Canada, List of Permitted Preservatives (List 11), item S.17(j)
Health Canada, List of Permitted Preservatives (List 11)and 10 further provisionsretrieved 2026-10-17
European UnionEuropean Commission / EFSAPermitted, with conditions

72 food categories

highest permitted level 5,000 mg/l

Show every food category
  • 1.3 unflavoured fermented milk products heat-treated after fermentation — 1,000 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/l. only curdled milk.
  • 1.4 flavoured fermented milk products including heat-treated products — 300 mg/lPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 300 mg/l. only non-heat treated dairy-based desserts. Note 1: The additives may be added individually or in combination.
  • 1.7.1 unripened cheese excluding products falling in category 16 — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 1.7.2 ripened cheese — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. only cheese, pre-packed, sliced and cut; layered cheese and cheese with added foods. Note 1: The additives may be added individually or in combination.
  • 1.7.4 whey cheese — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. only cheese, pre-packed, sliced; layered cheese and cheese with added foods. Note 1: The additives may be added individually or in combination.
  • 1.7.5 processed cheese — 2,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 2000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 1.7.6 cheese products (excluding products falling in category 16) — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. only unripened products; ripened products, pre-packed, sliced; layered ripened products and ripened products with added foods. Note 1: The additives may be added individually or in combination.
  • 1.8 Dairy analogues, including beverage whiteners — 2,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 2000 mg/kg. only analogues of cheese based on protein.
  • 10.2 processed eggs and egg products — 5,000 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 5000 mg/kg. only liquid egg (white, yolk or whole egg). Note 1: The additives may be added individually or in combination.
  • 10.2 processed eggs and egg products — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. only dehydrated and concentrated frozen and deep frozen egg products. Note 1: The additives may be added individually or in combination.
  • 11.4.1 table-top sweeteners in liquid form — 500 mg/kgPermitted as a member of Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates. ML = 500 mg/kg. only if the water content higher than 75%. Note 1: The additives may be added individually or in combination.
  • 12.2.2 Seasonings and condiments — 1,000 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 12.4 Mustard — 1,000 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 12.5 Soups and broths — 500 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 500 mg/kg. only liquid soups and broths (excluding canned). Note 1: The additives may be added individually or in combination.
  • 12.6 Sauces — 1,000 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1000 mg/kg. only emulsified sauces with a fat content of 60 % or more; non emulsified sauces. Note 1: The additives may be added individually or in combination.
  • 12.6 Sauces — 2,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 2000 mg/kg. only mulsified sauces with a fat content of less than 60 %. Note 1: The additives may be added individually or in combination.
  • 12.7 Salads and savoury-based sandwich spreads — 1,500 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1500 mg/kg. Note 1: The additives may be added individually or in combination.
  • 12.9 Protein products excluding products covered in category 1 8 — 2,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 2000 mg/kg. only analogues of meat, fish, crustaceans and cephalopods and cheese-based on protein. Note 1: The additives may be added individually or in combination.
  • 13.2 Foods for special medical purposes as defined by Regulation (EU) No 609/2013 (excluding products from food category 13.1.5.) — 1,500 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1500 mg/kg.
  • 13.3 Total diet replacement for weight control food as defined by Regulation (EU) No 609/2013 — 1,500 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1500 mg/kg.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — 2,000 mg/lPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 2000 mg/l. only grape juice, unfermented, for sacramental use.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — 500 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 500 mg/l. only Sød … saft and sødet … saft.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — 250 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 250 mg/l. only traditional Swedish fruit syrups, maximum applies if E 210 – 213, benzoic acid – benzoates, have also been used.
  • 14.1.4 Flavoured_drinks — 300 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 300 mg/l. excluding dairy-based drinks.
  • 14.1.5.2 other — 600 mg/lPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 600 mg/l. only liquid tea concentrates and liquid fruit and herbal infusion concentrates. Note 1: The additives may be added individually or in combination.
  • 14.2.1 beer and malt beverages — 200 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 200 mg/l. only beer in kegs containing more than 0.5 % added fermentable sugar and/or fruit juices or concentrates. Note 1: The additives may be added individually or in combination.
  • 14.2.2 Wine and other products defined in Annex VII part II of Regulation (EU) No 1308/2013 — 200 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 200 mg/l. only alcohol-free. Note 1: The additives may be added individually or in combination.
  • 14.2.3 Cider and perry — 200 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 200 mg/l. Note 1: The additives may be added individually or in combination.
  • 14.2.4 Fruit wine and made wine — 200 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 200 mg/l. Note 1: The additives may be added individually or in combination.
  • 14.2.5 Mead — 200 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 200 mg/l. Note 1: The additives may be added individually or in combination.
  • 14.2.7.1 Aromatised wines — 200 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 200 mg/l. Note 1: The additives may be added individually or in combination.
  • 14.2.7.2 Aromatised wine-based drinks — 200 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 200 mg/l. Note 1: The additives may be added individually or in combination.
  • 14.2.7.3 Aromatised wine-product cocktails — 200 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 200 mg/l. Note 1: The additives may be added individually or in combination.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 %Permitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. only alcoholic beverages with alcoholic strength by volume less than 15 %.
  • 14.2.8 Other alcoholic beverages including mixtures of alcoholic beverages with non-alcoholic beverages and other alcoholic beverages based on distilled alcohol with alcoholic strength by volume less than 15 % — 200 mg/lPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 200 mg/l. only alcoholic beverages with alcoholic strength by volume less than 15 %. Note 1: The additives may be added individually or in combination.
  • 15.1 Potato- cereal- flour- or starch-based snacks — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate; p-hydroxybenzoates. ML = 1000 mg/kg.
  • 15.2 Processed nuts — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate; p-hydroxybenzoates. ML = 1000 mg/kg. only coated nuts.
  • 16 Desserts excluding products covered in category 1 3 and 4 — 300 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 300 mg/kg. only non-heat-treated dairy-based desserts. Note 1: The additives may be added individually or in combination.
  • 16 Desserts excluding products covered in category 1 3 and 4 — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. only frugtgrød, rote Grütze and pasha; fruit-flavoured water-based gelatine desserts’. Note 1: The additives may be added individually or in combination.
  • 17.1 food supplements supplied in a solid form excluding food supplements for infants and young children’, — 1,000 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1000 mg/kg. only food supplements in dried form and containing preparations of vitamin A and of combinations of vitamins A and D, except in chewable form. Note 1: The additives may be added individually or in combination.
  • 17.2 food supplements supplied in a liquid form excluding food supplements for Infants and young children — 2,000 mg/lPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 2000 mg/l. except food supplements in syrup form. Note 1: The additives may be added individually or in combination.
  • 18.2 Meal replacement for weight control as referred to in Commission Regulation (EU) No 432/2012 — 1,500 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1500 mg/kg.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. only fat emulsions (excluding butter) with a fat content of 60 % or more. Note 1: The additives may be added individually or in combination.
  • 4.1.1 entire fresh fruit and vegetables — 20 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 20 mg/kg. only surface treatment of unpeeled fresh citrus fruit.
  • 4.2.1 dried fruit and vegetables — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. only dried fruit. Note 1: The additives may be added individually or in combination.
  • 4.2.2 fruit and vegetables in vinegar oil or brine — 2,000 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 2000 mg/kg. only vegetables (excluding olives). Note 1: The additives may be added individually or in combination.
  • 4.2.2 fruit and vegetables in vinegar oil or brine — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. only olives and olive-based preparations. Note 1: The additives may be added individually or in combination.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — 1,000 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1000 mg/kg. only olive-based preparations. Note 1: The additives may be added individually or in combination.
  • 4.2.4.1 fruit and vegetable preparations excluding compote — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. only fruit and vegetable preparations including seaweed based preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled. Note 1: The additives may be added individually or in combination.
  • 4.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC — 1,000 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1000 mg/kg. only low-sugar and similar low calorie or sugar-free products, mermeladas. Note 1: The additives may be added individually or in combination.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 1,000 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1000 mg/kg. only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas. Note 1: The additives may be added individually or in combination.
  • 4.2.5.3 other similar fruit or vegetable spreads — 1,000 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1000 mg/kg. other fruit-based spreads, mermeladas. Note 1: The additives may be added individually or in combination.
  • 4.2.6 processed potato products — 2,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 2000 mg/kg. only potato dough and prefried potato slices. Note 1: The additives may be added individually or in combination.
  • 5.2 Other confectionery including breath freshening micro-sweets — 1,000 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1000 mg/kg. only candied, crystallized or glac&eacute; fruit and vegetables. Note 1: The additives may be added individually or in combination.
  • 5.2 Other confectionery including breath freshening micro-sweets — 1,500 mg/lPermitted as a member of Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates. ML = 1500 mg/l. except candied, crystallized or glacé fruit and vegetables.
  • 5.3 chewing gum — 1,500 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 1500 mg/kg. Note 1: The additives may be added individually or in combination.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 1,500 mg/kgPermitted as a member of Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates. ML = 1500 mg/kg. Note 1: The additives may be added individually or in combination.
  • 5.4 Decorations, coatings and fillings, except fruit-based fillings covered by category 4.2.4 — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products). Note 1: The additives may be added individually or in combination.
  • 6.4.4 Potato Gnocchi — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 6.4.5 fillings of stuffed pasta (ravioli and similar) — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 6.6 Batters — 2,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 2000 mg/kg. Note 1: The additives may be added individually or in combination.
  • 6.7 pre-cooked or processed cereals — 200 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 200 mg/kg. only polenta. Note 1: The additives may be added individually or in combination.
  • 7.1 Bread and rolls — 2,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 2000 mg/kg. only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale. Note 1: The additives may be added individually or in combination.
  • 7.2 Fine bakery wares — 2,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 2000 mg/kg. only with a water activity of more than 0,65. Note 1: The additives may be added individually or in combination.
  • 8.3.1 Non-heat-treated processed meat — quantum satisPermitted as a member of Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates. quantum satis. only surface treatment of dried meat products. Note 1: The additives may be added individually or in combination.
  • 8.3.2 Heat-treated meat products — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate; p-hydroxybenzoates. ML = 1000 mg/kg. Only patè.
  • 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of Sorbic acid - potassium sorbate; Benzoic acid - benzoates; p-hydroxybenzoates. quantum satis. only surface treatment of dried meat products. Note 1: The additives may be added individually or in combination.
  • 8.3.2 Heat-treated meat products — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. only aspic. Note 1: The additives may be added individually or in combination.
  • 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of Sorbic acid - potassium sorbate (SA). quantum satis. only collagen-based casings with water activity greater than 0.6.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — 200 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 200 mg/kg. only salted, dried fish. Note 1: The additives may be added individually or in combination.
  • 9.2 Processed fish and fishery products including molluscs and crustaceans — 1,000 mg/kgPermitted as a member of Sorbic acid - potassium sorbate (SA). ML = 1000 mg/kg. only aspic. Note 1: The additives may be added individually or in combination.
  • 9.3 fish roe — 2,000 mg/kgPermitted as a member of Sorbic acid – potassium sorbate; Benzoic acid – benzoates. ML = 2000 mg/kg. only semi-preserved fish products including fish roe products. Note 1: The additives may be added individually or in combination.
Regulation (EC) No 1333/2008, Annex IIand 71 further provisionsretrieved 2026-10-18
Great BritainFood Standards Agency / Food Standards ScotlandPermitted, with conditions

71 food categories

highest permitted level 5,000 mg/kg or mg/l

Show every food category
  • 1.3 Unflavoured fermented milk products, heat-treated after fermentation — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 1000. only curdled milk. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 1.4 Flavoured fermented milk products including heat-treated products — 300 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 300. only non-heat-treated dairy based desserts. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 1.7.1 Unripened cheese excluding products falling in category 16 — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 1000. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 1.7.2 Ripened cheese — several limitsPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). (1) ML 1000: only cheese, pre-packed, sliced and cut; layered cheese and cheese with added foods; (2) quantum satis: only ripened products surface treatment. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 1.7.4 Whey cheese — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 1000. only cheese, pre-packed, sliced; layered cheese and cheese with added foods. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 1.7.5 Processed cheese — 2,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 2000. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 1.7.6 Cheese products (excluding products falling in category 16) — several limitsPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). (1) ML 1000: only unripened products; ripened products, pre-packed, sliced; layered ripened products and ripened products with added foods; (2) quantum satis: only ripened products surface treatment. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 1.8 Dairy analogues, including beverage whiteners — several limitsPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). (1) ML 2000: only analogues of cheese based on protein; (2) quantum satis: only cheese analogues (surface treatment only). Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 10.2 Processed eggs and egg products — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 1000. only dehydrated and concentrated frozen and deep-frozen egg products. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 10.2 Processed eggs and egg products — 5,000 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 5000. only liquid egg (white, yolk or whole egg). Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 11.4.1 Table-top sweeteners in liquid form — 500 mg/kg or mg/lPermitted as a member of E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB). ML = 500. only if the water content higher than 75 %. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 12.2.2 Seasonings and condiments — 1,000 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 1000. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 12.4 Mustard — 1,000 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 1000. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 12.5 Soups and broths — 500 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 500. only liquid soups and broths (excluding canned). Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 12.6 Sauces — several limitsPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). (1) ML 1000: only emulsified sauces with a fat content of 60 % or more; (2) ML 2000: only emulsified sauces with a fat content of less than 60 %. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 12.6 Sauces — several limitsPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). (1) ML 1000: only emulsified sauces with a fat content of 60 % or more; non emulsified sauces; (2) ML 2000: only emulsified sauces with a fat content of less than 60 %. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 12.7 Salads and savoury based sandwich spreads — 1,500 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 1500. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 12.9 Protein products, excluding products covered in category 1.8 — 2,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 2000. only analogues of meat, fish, crustaceans and cephalopods and cheese based on protein. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 13.2 Dietary foods for special medical purposes defined in Directive 1999/21/EC (excluding products from food category 13.1.5) — 1,500 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 1500. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 13.3 Dietary foods for weight control diets intended to replace total daily food intake or an individual meal (the whole or part of the total daily diet) — 1,500 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 1500. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — 500 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 500. only Sød … saft and sødet … saft. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.1.2 Fruit juices as defined by Directive 2001/112/EC and vegetable juices — 2,000 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 2000. only grape juice, unfermented, for sacramental use. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.1.3 Fruit nectars as defined by Directive 2001/112/EC and vegetable nectars and similar products — several limitsPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). (1) ML 250: only traditional Swedish fruit syrups, maximum applies if E 210 – 213, benzoic acid – benzoates, have also been used; (2) ML 300: only traditional Swedish and Finnish fruit syrups. Note (1): The additives may be added individually or in combination (11): Limits are expressed as (a) acesulfame K equivalent or (b) aspartame equivalent. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.1.4 Flavoured drinks — several limitsPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). (1) ML 250: maximum applies if E 210 – 213, benzoic acid – benzoates, have also been used; (2) ML 300: excluding dairy-based drinks. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.1.5.2 Other — 600 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 600. only liquid tea concentrates and liquid fruit and herbal infusion concentrates. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.2.1 Beer and malt beverages — 200 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 200. only beer in kegs containing more than 0,5 % added fermentable sugar and/or fruit juices or concentrates. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.2.2 Wine and other products defined by Regulation (EEC) No 1234/2007, and alcohol-free counterparts — 200 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 200. only alcohol-free. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.2.3 Cider and perry — 200 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 200. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.2.4 Fruit wine and made wine — 200 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 200. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.2.5 Mead — 200 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 200. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.2.7.1 Aromatised wines — 200 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 200. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.2.7.2 Aromatised wine-based drinks — 200 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 200. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.2.7.3 Aromatised wine-product cocktails — 200 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 200. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 14.2.8 Other alcoholic drinks including mixtures of alcoholic drinks with non-alcoholic drinks and spirits with less than 15 % of alcohol — 200 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 200. only alcoholic drinks with less than 15 % of alcohol and nalewka na winie owocowym, aromatyzowana nalewka na winie owocowym, nalewka na winie z soku winogronowego, aromatyzowana nalewka na winie z soku winogronowego, napój winny owocowy lub miodowy, aromatyzowany napój winny owocowy lub miodowy, wino owocowe niskoalkoholowe and aromatyzowane wino owocowe niskoalkoholowe. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 15.1 Potato-, cereal-, flour- or starch-based snacks — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB). ML = 1000. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. Note (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg.
  • 15.2 Processed nuts — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB). ML = 1000. only coated nuts. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. Note (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — several limitsPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). (1) ML 1000: only frugtgrød, rote Grütze and pasha; (2) ML 2000: only ostkaka. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 16 Desserts excluding products covered in categories 1, 3 and 4 — 300 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 300. only non-heat-treated dairy-based desserts. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 17.1 Food supplements supplied in a solid form, excluding food supplements for infants and young children — 1,000 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 1000. only food supplements in dried form and containing preparations of vitamin A and of combinations of vitamins A and D, except in chewable form. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 17.2 Food supplements supplied in a liquid form, excluding food supplements for infants and young children — 2,000 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 2000. except food supplements in syrup form. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 2.2.2 Other fat and oil emulsions including spreads as defined by Regulation (EC) No 1234/2007 and liquid emulsions — several limitsPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). (1) ML 1000: only fat emulsions (excluding butter) with a fat content of 60 % or more; (2) ML 2000: only fat emulsions with a fat content less than 60 %. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 4.1.1 Entire fresh fruit and vegetables — 20 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 20. only surface treatment of unpeeled fresh citrus fruit.
  • 4.2.1 Dried fruit and vegetables — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 1000. only dried fruit. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brine — several limitsPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). (1) ML 2000: only vegetables (excluding olives); (2) ML 1000: only olives and olive-based preparations. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 4.2.2 Fruit and vegetables in vinegar, oil, or brine — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 1000. only olives and olive-based preparations. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 1000. only fruit and vegetable preparations including seaweed-based preparations, fruit-based sauces, aspic, excluding purée, mousse, compote, salads and similar products, canned or bottled. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 4.2.4.1 Fruit and vegetable preparations excluding compote — 1,000 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 1000. only olive-based preparations. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 4.2.5.1 Extra jam and extra jelly as defined by Directive 2001/113/EC — 1,000 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 1000. only low-sugar and similar low calorie or sugar-free products, mermeladas. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 4.2.5.2 Jam, jellies and marmalades and sweetened chestnut puree as defined by Directive 2001/113/EC — 1,000 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 1000. only low-sugar and similar low calorie or sugar-free products, spreads, mermeladas. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 4.2.5.3 Other similar fruit or vegetable spreads — several limitsPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). (1) ML 1000: other fruit-based spreads, mermeladas; (2) ML 1500: only marmelada. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 4.2.6 Processed potato products — 2,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 2000. only potato dough and pre-fried potato slices. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 5.2 Other confectionery including breath refreshening microsweets — 1,500 mg/kg or mg/lPermitted as a member of E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB). ML = 1500. except candied, crystallized or glacé fruit and vegetables. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. Note (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg.
  • 5.2 Other confectionery including breath refreshening microsweets — 1,000 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 1000. only candied, crystallized or glacé fruit and vegetables. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 5.3 Chewing gum — 1,500 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 1500. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 1000. only toppings (syrups for pancakes, flavoured syrups for milkshakes and ice cream; similar products). Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 5.4 Decorations, coatings and fillings, except fruit based fillings covered by category 4.2.4 — 1,500 mg/kg or mg/lPermitted as a member of E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB). ML = 1500. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid. Note (5): E 214-219: p-hydroxybenzoates (PHB), maximum 300 mg/kg.
  • 6.4.4 Potato gnocchi — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 1000. Note (1).
  • 6.4.5 Fillings of stuffed pasta (ravioli and similar) — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 1000. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 6.6 Batters — 2,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 2000. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 6.7 Pre-cooked or processed cereals — several limitsPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). (1) ML 200: only polenta; (2) ML 2000: only Semmelknödelteig. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 7.1 Bread and rolls — 2,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 2000. only prepacked sliced bread and rye-bread, partially baked, prepacked bakery wares intended for retail sale and energy-reduced bread intended for retail sale. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 7.2 Fine bakery wares — 2,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 2000. only with a water activity of more than 0,65. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 8.3.1 Non-heat-treated meat products — quantum satisPermitted as a member of E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB). quantum satis. only surface treatment of dried meat products. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 8.3.2 Heat-treated meat products — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB). ML = 1000. only pâté. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 8.3.2 Heat-treated meat products — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 1000. only aspic. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 8.3.2 Heat-treated meat products — quantum satisPermitted as a member of E 200–219: Sorbic acid — sorbates; Benzoic acid — benzoates; p-hydroxybenzoates (SA + BA + PHB). quantum satis. only surface treatment of dried meat products. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 8.3.3 Casings and coatings and decorations for meat — quantum satisPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). quantum satis. only collagen-based casings with water activity greater than 0,6.
  • 8.3.3 Casings and coatings and decorations for meat — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202; 214 – 219: Sorbic acid – potassium sorbate; p-hydroxybenzoates (SA + PHB). ML = 1000. only jelly coatings of meat products (cooked, cured or dried). Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — 1,000 mg/kg or mg/lPermitted as a member of E 200 – 202: Sorbic acid – potassium sorbate (SA). ML = 1000. aspic. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 9.2 Processed fish and fishery products including mollusks and crustaceans — several limitsPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). (1) ML 200: only salted, dried fish; (2) ML 2000: only semi-preserved fish and fisheries products including crustaceans, molluscs, surimi and fish/crustacean paste; cooked crustaceans and molluscs; (3) ML 6000: only cooked Crangon crangon and Crangon vulgaris. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
  • 9.3 Fish roe — 2,000 mg/kg or mg/lPermitted as a member of E 200–213: Sorbic acid — sorbates; Benzoic acid — benzoates (SA + BA). ML = 2000. only semi-preserved fish products including fish roe products. Note (1): The additives may be added individually or in combination. Note (2): The maximum level is applicable to the sum and the levels are expressed as the free acid.
Assimilated Regulation (EC) No 1333/2008, Annex II (as at 28 June 2024)and 70 further provisionsretrieved 2026-10-18
JapanConsumer Affairs AgencyPermitted, with conditions
Designated additive: Appended Table 1, item 243, ソルビン酸 (“Sorbic Acid” in the unofficial English translation). …

Designated additive: Appended Table 1, item 243, ソルビン酸 (“Sorbic Acid” 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: (1) [may be used only in the foods stated] “ソルビン酸は、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、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、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), 소브산 (“Sorbic Acid”, the English the Code prints beside it). Main use (주용도) of 소브산: 보존료. Standard for use (사용기준) of 소브산: (1) [may be used only in the foods listed; sets a limit on the amount used] “소브산은 아래의 식품에 한하여 사용하여야 한다. 소브산의 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 182.3089retrieved 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 200and 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
European Union20 mg/kg – 5,000 mg/kg68 numeric limit, 3 quantum satis, 1 no quantity stated
Great Britain20 mg/kg – 5,000 mg/kg55 numeric limit, 13 several limits, 3 quantum satis
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

First isolated from the berries of the rowan tree, from which it takes its name, but produced commercially by chemical synthesis — typically the condensation of crotonaldehyde with ketene, both petroleum-derived. No animal material is involved.

  • Vegan
  • Vegetarian

Compare other additives on the dietary indexes.

CAS registry number
110-44-1
InChIKey
WSWCOQWTEOXDQX-MQQKCMAXSA-N
PubChem
CID 643460

The two specifications, compared

The European Union sets identity and purity by regulation; JECFA publishes its own through FAO, advisory until a country adopts it. Both documents are below in full. These are the parameters each puts a number on.

ParameterEuropean UnionJECFA
Assayno less than 99 %no less than 99 %
Sulphated ashno more than 0.2 %no more than 0.2 %
Leadno more than 0.1 mg/kgno more than 2 mg/kg
Arsenicno more than 0.1 mg/kg—
Mercuryno more than 0.01 mg/kg—

One parameter differs between the two documents. A difference is not a disagreement about safety: the two are revised on their own cycles, and an assay or a drying loss can be measured against a different preparation of the substance, which is why only the contaminant ceilings are marked. Within the EU the EU's figure is the one that binds.

How the EU defines it

The legal specification an additive must meet to be sold as this E number in the EU — what it is, how it may be made, and the purity it must reach. From Commission Regulation (EU) No 231/2012.

E 200 Sorbic acid

Assay, identification and purity criteria

Description and assay

Einecs
203-768-7
Chemical name
Sorbic acid; trans, trans-2,4-Hexadienoic acid
Chemical formula
C₆H₈O₂
Molecular weight
112,12
Assay
Content not less than 99 % on the anhydrous basis
Description
Colourless needles or white free flowing crystalline powder, having a slight characteristic odour and showing no change in colour after heating for 90 minutes at 105 °C

Identification

Melting range
Between 133 °C and 135 °C, after vacuum drying for four hours in a sulphuric acid desiccator
Spectrometry
A propan-2-ol solution (1 in 4 000 000 ) shows absorbance maximum at 254 ± 2 nm
Test for double bonds
Passes test
Solubility
Slightly soluble in water, soluble in ethanol.

Purity criteria

Water content
Not more than 0,5 % (Karl Fischer method)
Sulphated ash
Not more than 0,2 %
Aldehydes
Not more than 0,1 % (as formaldehyde)
Arsenic
Not more than 0,1 mg/kg
Lead
Not more than 0,1 mg/kg
Mercury
Not more than 0,01 mg/kg
Zinc
Not more than 0,1 mg/kg

Commission Regulation (EU) No 231/2012, Annex, E 200

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 200 Sorbic Acid

Synonyms: INS No. 200

Assay, identification and purity criteria

Description and assay

Specification history
Prepared at the 20th JECFA (1976), published in FNS 1B (1977) and in FNP 52 (1992). Metals and arsenic specifications revised at the 63rd JECFA (2004). A group ADI 0-25 mg/kg bw for sorbic acid and its Ca, K, & Na salts was established at the 17th JECFA (1973)
Chemical names
Sorbic acid, 2,4-hexadienoic acid, 2-propenylacrylic acid
C.A.S. number
110-44-1
Chemical formula
C 6 H 8 O 2
Formula weight
112.12
Assay
Not less than 99.0% calculated on the anhydrous basis
DESCRIPTION
Colourless needles or white free flowing powder, having a slight characteristic odour
FUNCTIONAL USES
Antimicrobial preservative, fungistatic agent
METHOD OF ASSAY
Dissolve about 0.25 g of the sample, accurately weighed, in 50 ml of anhydrous methanol previously neutralized with 0.1 N sodium hydroxide, add phenolphthalein TS, and titrate with 0.1 N sodium hydroxide to the first pink colour which persists for at least 30 sec. Each ml of 0.1 N sodium hydroxide is equivalent to 11.21 mg of C 6 H 8 O 2

Identification

Solubility (Vol. 4)
Slightly soluble in water, soluble in ethanol.
Melting range (Vol. 4)
Between 132 and 135 o (the melting apparatus should be preheated to 125º before introducing the sample).
Spectrophotometry (Vol. 4)
A 1 in 400,000 solution in isopropanol solution shows absorbance maximum at 254±2 nm
Test for double bond
Shake about 0.02 g of the sample with 1 ml bromine TS; the colour disappears

Purity criteria

Water (Vol. 4)
Not more than 0.5% (Karl Fischer Method)
Sulfated ash (Vol. 4)
Not more than 0.2%. Test 2 g of the sample (Method I)
Aldehydes
Not more than 0.1% (as formaldehyde) To 1 ml of a saturated aqueous solution of the sample, add 0.5 ml of Schiff's reagent TS and allow to stand for 10-15 min. Compare the colour with that produced by 1 ml of formaldehyde solution (containing 2 μg) with the same amount of Schiff's reagent under the same conditions. The colour of the test solution should not be more intense than that of the formaldehyde 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)

Authorised in other additives, enzymes, flavourings and nutrients

These authorisations are not for use in food. They let this substance be used inside another additive, a food enzyme, a flavouring or a nutrient preparation — often as a carrier — and it reaches food only as part of that product. Annex III to Regulation (EC) No 1333/2008.

PartMay be used inMaximum levelCitation
Annex III, Part 2: Food additives other than carriers in food additivesColour preparationsAuthorised as a member of Table 2 of Part 6 (Sorbic acid – potassium sorbate), listed as "E 200-202 Sorbic acid – potassium sorbate (Table 2 of Part 6)" Note (1): Except enzymes authorised as food additives.1 500 mg/kg singly or in combination in the preparation 15 mg/kg in the final product expressed as the free acidRegulation (EC) No 1333/2008, Annex III, Part 2, via Table 2 of Part 6
Annex III, Part 2: Food additives other than carriers in food additivesLiquid colour preparations for sale to the final consumer for the decorative colouring of egg shellsNote (1): Except enzymes authorised as food additives.2 500 mg/kg in the preparationRegulation (EC) No 1333/2008, Annex III, Part 2
Annex III, Part 3: Food additives including carriers in food enzymesFood enzymesNote (1): Including enzymes authorised as food additives.In enzyme preparation: 20 000 mg/kg (singly or in combination expressed as the free acid) In final food except beverages: 20 mg/kg In beverages: 10 mg/lRegulation (EC) No 1333/2008, Annex III, Part 3
Annex III, Part 4: Food additives including carriers in food flavouringsAll flavouringsAuthorised as a member of Table 2 of Part 6 (Sorbic acid – potassium sorbate), listed as "E 200-202 Sorbic acid and potassium sorbate (Table 2 of Part 6)"1 500 mg/kg (singly or in combination expressed as the free acid) in flavouringsRegulation (EC) No 1333/2008, Annex III, Part 4, via Table 2 of Part 6

Every name it appears under

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

E number

  • E200

INS number

  • 200

CAS registry number

  • 110-44-1
  • 5309-56-8

As it appears in regulation

  • Sorbic acid

Other names

  • (2-Butenylidene)acetic acid
  • (2E,4E)-2,4-Hexadienoic acid
  • (2E,4E)-hexa-2,4-dienoic acid
  • (2E,4E)hexa-2,4-dienoic acid
  • (E,E)-1,3-pentadiene-1-carboxylic acid
  • (E,E)-2,4-Hexadienoic acid
  • (e,e)-4-hexadienoicacid
  • (E,E)-Sorbic acid
  • (E,E)-Sorbic acid; Sorbic acid
  • .alpha.-trans-.gamma.-trans-Sorbic acid
  • 1,3-Pentadiene-1-carboxylic acid
  • 1,3-Pentadiene-1-carboxylic acid, (E,E)-
  • 2,4-Hexadienoic acid, (2E,4E)-
  • 2,4-Hexadienoic acid, (E,E)-
  • 2,4-Hexanedienoic acid
  • 2-Propenylacrylic acid
  • 2E,4E-Hexadienoic acid
  • Acetic acid, (2-butenylidene)-
  • Acetic acid, crotylidene-
  • Acid, Hexadienoic
  • Acid, Propenylacrylic
  • Acid, Sorbic
  • Acidum sorbicum
  • alpha-trans-gamma-trans-Sorbic acid
  • CAS-110-44-1
  • Caswell No. 801
  • CCRIS 5748
  • cis,trans-Sorbic Acid
  • Crotylidene acetic acid
  • E 200
  • E-sorbic acid
  • EPA Pesticide Chemical Code 075901
  • FEMA NO. 3921
  • Hexa-2,4-dienoic acid
  • Hexa-2,4-dienoic acid, (E,E)-
  • Hexadienic acid
  • Hexadienoic acid
  • Hexadienoic acid, (E,E)
  • HSDB 590
  • INS-200
  • Kyselina 1,3-pentadien-1-karboxylova
  • Kyselina sorbova
  • Panosorb
  • Preservastat
  • Propenylacrylic Acid
  • Sorbate, Potassium
  • Sorbate, Sodium
  • SORBATES
  • Sorbic acid
  • Sorbic acid (NF)
  • Sorbic acid CRS
  • Sorbic Acid FCC
  • Sorbic acid, (E,E)-
  • Sorbinic acid
  • Sorbinsaeure
  • Sorbinsaure
  • Sorbistat
  • trans,trans-2,4-Hexadienoic acid
  • trans,trans-SA
  • trans,trans-Sorbic acid
  • trans-trans-2,4-Hexadienoic acid

Systematic names

  • (2E,4E)-hexa-2,4-dienoic acid

Hazard reference values

EFSA and JECFA have both set an acceptable daily intake for Sorbic acid, and they agree: 25 mg/kg bw/day. An acceptable daily intake is a reference value set by a committee, not a threshold above which harm begins. See where the two committees differ.

Values set by assessing bodies. A body that has not set a value is not listed here.
TypeValuePopulationAssessed byOpinion
ADI25 mg/kg bw/dayconsumersEFSA FEEDAP2014
ADI25 mg/kg bw/dayconsumersEFSA CEF2011
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 2019

    Following an extended one-generation reproductive toxicity study, the FAF Panel replaced the temporary group ADI set in 2015 with a group ADI of 11 mg/kg bw/day, expressed as sorbic acid, for sorbic acid (E 200) and potassium sorbate (E 202).

    Source document

  2. 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 200?
E 200 is Sorbic acid. Sorbic acid is one of the most widely used food preservatives, effective against moulds and yeasts. It is found in cheese, baked goods, dried fruit, wine and soft drinks, usually as its potassium salt.
What is Sorbic acid used for in food?
It is listed as a preservative — the role Canada and Codex assign it. This page shows every function each regulator records, with the citation for each.
Where is Sorbic acid permitted?
Of the seven regulators this site reads, Australia and New Zealand, Canada, the EU, Great Britain, 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 Sorbic acid vegan?
Yes. Sorbic acid 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
  • eu retrieved 2026-10-18
  • gb retrieved 2026-10-18
  • jp retrieved 2026-10-18
  • kr retrieved 2026-10-18
  • ecfr retrieved 2026-10-17
  • gsfa retrieved 2026-09-07
  • euspecs retrieved 2026-10-18
  • 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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