Comparing E202 - Potassium sorbate vs E200 - Sorbic acid
Overview
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Found in 23,547 products
Found in 6,918 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 potassium sorbate bad for you?
Generally no; potassium sorbate (E202) is a low-toxicity preservative approved by major regulators, though high concentrations can irritate and rare sensitivities occur.
Is potassium sorbate safe?
Yes—it's considered safe at permitted food levels by authorities like FDA, EFSA, and JECFA; occasional mild sensitivities have been reported.
How much potassium sorbate per gallon of mead?
Typically about 0.6–1.0 g per US gallon (≈150–250 mg/L) to inhibit refermentation; add after fermentation is complete and alongside sulfite.
How much potassium sorbate per gallon of wine?
Commonly about 0.6–1.0 g per US gallon (≈150–250 mg/L); use with sulfite and check any local limits on sorbate levels.
Is potassium sorbate gluten free?
Yes—it's a synthetic preservative and contains no gluten, so it's suitable for people with celiac disease.
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.