Potassium sorbate

Potassium salt of sorbic acid.

Preservative in wine, dried fruit, yogurt, and baked goods.

Converted to sorbic acid in acidic conditions; same metabolic fate as E200.

Low risk at ADI. Rare skin sensitivity reported.

Permitted in EU Annex II with same functional class as sorbic acid.

Potassium sorbate is GRAS in the U.S. and functions as the potassium salt of sorbic acid in acidic foods. It is commonly used in wine, yogurt, and baked goods. Regulatory limits are set by good manufacturing practice under GRAS provisions rather than EU-style category maximum levels.

Expressed as sorbic acid equivalents in Annex II limits.

0–25 mg/kg body weight per day (JECFA, as sorbic acid).