E202 - Potassium Sorbate
Written by Chris Andrews on December 16th, 2005 in Preservatives.
Potassium Sorbate (E202) is a preservative with antifungal and antibacterial properties. It occurs natrually in fruit and for the food industry is manufactured by neutralising Sorbic Acid (E200) with potassium hydroxide.
Most places list it being many many foods, Examples include candied peel, cheese, cider, concentrated fruit juice, dessert sauces, dried apricots, fillings and toppings, fermented milks, frozen pizzas, fruit salads, gelatin capsules, glacé cherries, jams and preserves, margarine, pickled cucumber, processed cheese spreads and slices, salad dressing, seafood dressings, soft drinks, soup concentrates, sweets, table olives, tinned fruit pie fillings, wine and yoghurt.
There isn’t a lot of information about Potassium Sorbate around, positive or negative, so it’s hard to tell about whether to watch out for this one.
Further Reading
April 18th, 2006 at 10:06 pm
E 203 can be found on many european cheeses It is calcium sorbate. Technically not allowed in many “natural” food stores but seen under it’s secret code E203 Used in conjuntion with E235 (Natamycin) Natamycin is expensive about 600 Euros a Kilo and sorbate makes is go farther.
May 9th, 2006 at 3:54 am
Potassium sorbate and other sorbitol-related compounds have a severe laxative effect for me even in tiny amounts and not only in food, e.g., 0.01% in eyedrops, a few drops a day, or in my children’s shampoo. I was diagnosed with irritable bowel syndrome, but the problem is totally confined to these ubiquitous chemicals. I am sure other people have this sensitivity as well and are also being misdiagnosed.