Allervibe
E203
Calcium sorbate
The calcium salt of sorbic acid, a mould and yeast inhibitor removed from the EU authorised list in 2018.
i Additive Details
| Is E203 Calcium sorbate safe?
Calcium sorbate was deleted from the EU list of authorised food additives by Commission Regulation (EU) 2018/98, applicable from August 2018, because the genotoxicity data needed to confirm its safety were not provided. It remains permitted in some countries outside the EU.
| Uses
Was used mainly in cheese, including sliced and processed cheese, and in some baked goods, dressings and fruit products. It is much less soluble in water than potassium sorbate, which suited surface treatment and slow release rather than dissolving into a drink.
| Interactions
Releases sorbic acid in food, like the other sorbates. Where it was used, it has generally been replaced by potassium sorbate (E202), which is still authorised.
| Origin
Synthetic. Produced by neutralising sorbic acid with calcium hydroxide. Sorbic acid occurs naturally in the berries of the rowan tree.
| Daily Intake
EFSA's 2015 group ADI of 11 mg per kg of body weight per day for sorbic acid and its salts could not be extended to calcium sorbate because of the missing genotoxicity data, and no ADI applies to it.
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
- 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.
- E201 Sodium sorbate The sodium salt of sorbic acid; no longer authorised as a food additive in the EU.
- 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.
- E252 Potassium nitrate Saltpetre, a curing salt that slowly releases nitrite in dry-cured meat and certain cheeses.
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