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E201
Sodium sorbate
The sodium salt of sorbic acid; no longer authorised as a food additive in the EU.
i Additive Details
| Is E201 Sodium sorbate safe?
EFSA excluded sodium sorbate from its 2015 re-evaluation of sorbates because of positive genotoxicity findings for this salt, and it is not on the EU list of authorised food additives. It may still be encountered in products from outside the EU.
| Uses
Was used as a readily water-soluble preservative against moulds and yeasts, in the same products as the other sorbates. It oxidises easily in storage, so potassium sorbate was always preferred, and it may no longer be used in food in the EU.
| Interactions
Would release sorbic acid in food like the other sorbates. Where a highly soluble sorbate is needed, potassium sorbate (E202) is used instead.
| Origin
Synthetic. Made by neutralising sorbic acid with sodium hydroxide. Sorbic acid was originally isolated from rowan berries.
| Daily Intake
No ADI applies. The group ADI of 11 mg per kg of body weight per day for sorbic acid and its salts covers E200 and E202, not sodium sorbate, which was left out of the 2015 re-evaluation.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
Related additives
- E212 Potassium benzoate The potassium salt of benzoic acid, used as a preservative in acidic foods and drinks.
- E213 Calcium benzoate The calcium salt of benzoic acid, a preservative for acidic foods and beverages.
- E200 Sorbic acid An organic acid used as a preservative, mainly against moulds and yeasts.
- E203 Calcium sorbate The calcium salt of sorbic acid, a mould and yeast inhibitor removed from the EU authorised list in 2018.
- E249 Potassium nitrite A curing salt that, like sodium nitrite, fixes the colour of cured meat and inhibits Clostridium botulinum.
- E251 Sodium nitrate A curing salt that acts as a slow-release source of nitrite in long-cured meat and some cheeses.
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