The potassium salt of sorbic acid. Slows mold and yeast in cheese, baked goods, wine and cosmetics.
Job
Inhibits mold and yeast growth, especially in slightly acidic foods.
How the body handles it
Metabolized much like other fatty acids, to carbon dioxide and water.
Safety context
Evaluated by JECFA and EFSA, which set an Acceptable Daily Intake. Skin sensitivity is occasionally reported in cosmetics.
Evidence & sources
EFSA set a group ADI of 11 mg/kg body weight per day for sorbic acid and potassium sorbate. Evidence: regulatory. Known: Based on re-evaluation of toxicity studies. Unknown: — Source: European Food Safety Authority, Re-evaluation of sorbic acid (E 200) and potassium sorbate (E 202) as food additives (2015, revised 2019).