Potassium sorbate
Potassium sorbate is the potassium salt of sorbic acid used mainly to inhibit molds, yeasts, and some bacteria in acidic foods and beverages.
- Concern
- Limited
- Function
- Preservatives
- Updated
- Apr 23, 2026
What this is
Potassium sorbate belongs to the sorbate preservative family with sorbic acid. The U.S. FDA lists it as GRAS when used according to good manufacturing practice, and Codex lists INS 202 as a preservative in the sorbates group with category-specific provisions. JECFA assigns a group ADI of 0–25 mg/kg body weight for sorbic acid and sorbate salts, while EFSA’s 2019 follow-up set a lower group ADI of 11 mg sorbic acid/kg body weight per day for sorbic acid and potassium sorbate. Recent NutriNet-Santé observational studies reported associations with type 2 diabetes and cancer outcomes, but they do not prove causation.
Safety Review
The critical endpoints experts review in safety assessments. This is not a prediction of harm.
EFSA found no genotoxicity evidence for sorbic acid or potassium sorbate and set an ADI using reproductive/developmental data. Emerging epidemiology should be read carefully: NutriNet-Sante analyses reported associations for potassium sorbate/sorbates with type 2 diabetes and cancer outcomes, but observational design means causality is not established.
Restaurant Usage
27 linked ingredient reports
State Policies
0 linked policies
No current state policy is listed for this ingredient in the policy tracker.
Federal Policies
0 linked policies
No direct federal policy is linked to this ingredient right now.
Sources
8 visible sources