E201 - Sodium sorbate

Origin

Sodium sorbate is the sodium salt of sorbic acid. Sorbic acid was first isolated from rowan berries (Sorbus aucuparia), hence the name. Sodium sorbate is typically produced synthetically through the neutralization of sorbic acid with sodium hydroxide. This process results in a highly soluble salt form of sorbic acid, which is advantageous for certain applications.

Usage

Sodium sorbate is primarily used as a food preservative. It inhibits the growth of molds, yeasts, and some bacteria. It is particularly effective in preventing spoilage in foods with a high water activity and a slightly acidic pH. Common applications include cheese, baked goods, syrups, jams, dried meats, and fruit products. It is also used in cosmetics and pharmaceuticals to prevent microbial growth. The typical concentration used in food products ranges from 0.1% to 0.2%.

Side Effects

Sodium sorbate is generally considered safe for consumption by regulatory bodies worldwide. Sorbates are metabolized similarly to fatty acids and are not expected to accumulate in the body. Some individuals may experience mild skin irritation or allergic reactions, particularly with direct skin contact or in sensitive individuals. Studies have shown that sorbates are of low toxicity. 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 (including sodium sorbate).

Regulatory Status

Sodium 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 E201. Regulations specify the permitted uses and maximum levels in various food categories. The FDA in the United States regulates sodium sorbate under 21 CFR Part 182 as Generally Recognized As Safe (GRAS) when used in accordance with good manufacturing practices.