Calcium Sorbate
This is what the ingredient is.
Calcium sorbate is the calcium salt of sorbic acid, used as a preservative in foods and beverages.
Here is why it shows up on the label.
Inhibits mold, yeast, and fungal growth in foods. Used in dairy products, baked goods, and beverages as an alternative to potassium sorbate.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it, with group a suggested daily limit of up to 3 milligrams per kilogram of body weight for sorbic acid and sorbates.
Here is what research has found.
an FAO/WHO expert committee evaluation confirms safety. Metabolized similarly to fatty acids in the body. Extensive use history without significant adverse effects.
Here are a few things worth knowing.
Generally well-tolerated. Rare reports of skin irritation with direct contact. May cause mild digestive discomfort at very high doses.
Sources
- FDA GRAS Database
- EFSA Opinion 2015
- JECFA Monograph
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.