Origin
The sorbic acid used for food preservation is chemically synthesized in a multi-stage process. The extraction of sorbic acid from natural sorbinol was first achieved in 1859. E 200 is highly fat-soluble and dissolves well in warm water, but less so in cold water. Sorbic acid also has an antimicrobial effect and thus contributes to the preservation of hygienically sound food.
Usage
The food additive E 200 has the advantage that it is neither perceptible by smell nor taste and therefore does not alter the natural flavor of foods. Sorbic acid is approved for a wide range of products, including jams, sliced cheese, dried fruits, margarine, baked goods, as well as meat and fish products. Additionally, sorbic acid is used in wine production to prevent secondary fermentation of wine. E 200 is also permitted for the preservation of cosmetics.
Risks
The broad approval of E 200 is based on its low allergic potential. Sorbic acid is considered safe; only very rarely have skin allergic reactions been observed. Sorbic acid is metabolized like a fatty acid and is completely broken down by the body.