Comparing E200 - Sorbic acid vs E316 - sodium erythorbate
Overview
Synonyms
Products
Found in 6,918 products
Found in 7,337 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 2 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
Is sorbic acid bad for you?
Not for most people—it's a widely approved food preservative with low toxicity at permitted levels; rare individuals may experience mild irritation or digestive upset with high exposure.
Is sorbic acid safe for dogs?
Yes, when used at regulated amounts as a preservative in dog foods it’s considered safe; excessive intake may cause stomach upset in sensitive dogs.
Is sorbic acid safe?
Yes—it's approved in the EU (E200) and generally recognized as safe (GRAS) in the U.S. at typical food-use levels, with adverse effects uncommon at those amounts.
What is sorbic acid made from?
Commercially it’s synthesized from crotonaldehyde and ketene; it also occurs naturally in small amounts in rowan (mountain ash) berries.
Is sorbic acid natural?
It occurs naturally in some fruits, but the sorbic acid used in foods is almost always synthetically produced and is chemically identical to the natural compound.
Is sodium erythorbate bad for you?
No—regulators consider it safe at permitted food-use levels; most people tolerate it well, though very large intakes may cause mild gastrointestinal upset.
Is sodium erythorbate gluten free?
Yes. It’s a pure antioxidant made from sugars and contains no wheat, barley, or rye proteins, though you should check the overall product for other gluten sources.
What is sodium erythorbate made from?
It’s the sodium salt of erythorbic acid, produced by fermenting sugars (e.g., from corn, sugar cane, or beets) and then neutralizing with sodium—despite myths, it’s not made from earthworms.
Is sodium erythorbate a carcinogen?
No. It is not classified as a carcinogen and, in cured meats, it actually helps inhibit formation of carcinogenic nitrosamines.
What is sodium erythorbate used for in food?
It’s an antioxidant used mainly in cured meats to speed nitrite curing, maintain a pink color, improve flavor stability, and reduce nitrosamine formation; it’s also used in some beverages and baked goods.