E203 - Calciumsorbat

Origin

Calcium sorbate is the calcium salt of sorbic acid. Sorbic acid and its salts (including calcium sorbate, potassium sorbate, and sodium sorbate) are naturally occurring organic compounds. Sorbic acid was first isolated from the berries of the Sorbus aucuparia (rowan tree), hence the name. Calcium sorbate is produced synthetically through the neutralization of sorbic acid with a calcium source.

Usage

Calcium sorbate is primarily used as a preservative in food products. It inhibits the growth of molds, yeasts, and some bacteria. It is particularly effective in preventing spoilage in cheese, baked goods, fruit products, and beverages. The mechanism of action involves interfering with microbial enzyme systems. Calcium sorbate is often preferred in applications where the addition of calcium is desirable or does not negatively impact the product's characteristics. It is also used in animal feed.

Side Effects

Sorbates, including calcium sorbate, are generally considered safe for human consumption. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of 0-25 mg/kg body weight for sorbic acid and its salts (expressed as sorbic acid). Adverse reactions are rare, but some individuals may experience mild skin irritation or allergic reactions. Studies have shown that sorbates are rapidly metabolized and excreted by the body. High concentrations may cause slight irritation to the skin or mucous membranes in sensitive individuals. There is no evidence to suggest that calcium sorbate is carcinogenic or mutagenic.

Regulatory Status

Calcium sorbate is approved for use as a food additive in many countries, including the United States, the European Union, and Canada. In the EU, it is designated with the E number E203. Regulations specify the maximum permitted levels in various food categories. The FDA considers sorbates as GRAS (Generally Recognized As Safe) when used in accordance with good manufacturing practices.