Comparing E202 - Potassium sorbate vs E262II - Sodium diacetate
Overview
Synonyms
Products
Found in 23,547 products
Found in 5,417 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 sodium diacetate gluten free?
Yes—sodium diacetate is inherently gluten-free; it's a purified salt of acetic acid and contains no wheat, barley, or rye.
Is sodium diacetate bad for you?
No—at permitted food-use levels it’s considered safe (GRAS in the U.S. and authorized in the EU). It can add some sodium and, in high concentrations, may irritate the mouth or stomach, but typical amounts in foods are small.
What is sodium diacetate in food?
A 1:1 complex of sodium acetate and acetic acid used as an acidity regulator, preservative, and flavoring that imparts a vinegar note. It helps inhibit molds and some bacteria to extend shelf life.
What is sodium diacetate made from?
It’s made by neutralizing acetic acid (from fermentation or synthetic sources) with sodium hydroxide or sodium carbonate to form sodium acetate, then combining it with additional acetic acid to make sodium diacetate.
What is sodium diacetate used for?
To control pH and microbial growth and to provide salt-and-vinegar flavor; it’s common in breads and tortillas (mold inhibitor), snack seasonings, sauces, and processed meats (Listeria control, often with lactate).