Origin
Calcium sorbate has a natural origin, as it is found in the fruits of the bird cherry. For use in the food industry, large quantities of the substance are necessary and therefore E 203 is artificially produced. Calcium sorbate is derived from sorbic acid.
Usage
Like sorbic acid and another salt of sorbic acid, potassium sorbate, calcium sorbate also has the advantage that it does not alter the natural flavor of foods because it is odorless and tasteless at the concentrations in which it is used. E 203 is also well soluble in water and fat. Due to its properties, calcium sorbate is widely used for food preservation. The preservative E 203 can be found among others in bread products, fruit juices, cheese, margarine, and mayonnaise. It is also used for the preservation of tobacco and cosmetics. Furthermore, food packaging is chemically treated with calcium sorbate to bring it into a hygienic condition.
Risks
Like sorbic acid and potassium sorbate, calcium sorbate is also considered harmless to health. Allergic skin reactions have only been observed in rare cases. Calcium sorbate is broken down in the body through the fatty acid metabolism.