Sodium sorbate

Sodium sorbate is the sodium salt of sorbic acid, a naturally occurring organic compound. It is typically produced industrially through the neutralisation of sorbic acid with sodium hydroxide. Sodium sorbate functions as a preservative, inhibiting the growth of mould, yeast, and some bacteria.

Sodium sorbate is added to foods as a preservative to extend shelf life by preventing spoilage. It is effective in a variety of food types, including baked goods, dairy products, dried fruits, and beverages. Its water-soluble nature makes it easy to incorporate into food formulations.

Sodium sorbate is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. European food safety authorities, including EFSA, have evaluated sorbates and their salts. JECFA has also evaluated sorbic acid and its salts and set an acceptable daily intake. At typical consumption levels, sodium sorbate is considered safe. Some individuals may experience mild allergic reactions, although this is rare.