What is E202?
E202 is the European code for potassium sorbate, which is the potassium salt of sorbic acid. Sorbic acid is found naturally in mountain ash berries, but potassium sorbate is typically produced synthetically for commercial use. It is used as a food additive because it is effective at inhibiting the growth of yeast, mold, and some bacteria, thus preventing spoilage. At typical concentrations used in food, it is tasteless and odorless.
Why is E202 used in yogurt?
Yogurt, while containing beneficial bacteria, is still susceptible to spoilage from other microorganisms like molds and yeasts, even when refrigerated. These can alter the yogurt's flavor and texture. Adding E202 helps to prevent this by inhibiting their growth, thereby extending the yogurt's shelf life. This is particularly useful in flavored or fruit yogurts which have added sugars that can promote microbial growth.
The mechanism of potassium sorbate
Potassium sorbate works by converting to its active form, sorbic acid, in food products. Sorbic acid then penetrates the microbial cells and interferes with their enzymes, stopping their growth. This process is biostatic, meaning it inhibits growth rather than killing the microorganisms, which helps preserve the beneficial bacteria in yogurt.
Safety and regulation of E202
Regulatory bodies like the FDA and EFSA have evaluated potassium sorbate and consider it safe for use in food within established limits. The FDA lists it as "Generally Recognized as Safe" (GRAS). In the EU, it is identified as E202.
Acceptable Daily Intake (ADI)
The EFSA has set an ADI for sorbic acid equivalents at 25 mg per kilogram of body weight per day. This limit ensures that consumption from various food sources, including yogurt, remains well below levels that could pose health risks. Once consumed, the body metabolizes potassium sorbate into carbon dioxide and water, so it does not accumulate.
Potential side effects
Although generally safe, some individuals may experience mild reactions to E202, such as skin irritation or slight digestive issues. These reactions are uncommon, and those with concerns about food additive sensitivities should consult a doctor and review product labels.
Comparison: Potassium Sorbate vs. Sodium Benzoate
Potassium sorbate and sodium benzoate (E211) are both preservatives, but they differ in their properties and applications.
| Characteristic | Potassium Sorbate (E202) | Sodium Benzoate (E211) |
|---|---|---|
| Primary Function | Inhibits molds and yeasts, with moderate effectiveness against some bacteria. | Inhibits yeasts, molds, and bacteria more broadly. |
| Optimal pH Range | Most effective in slightly acidic to moderately acidic conditions (pH < 6.5). | Optimal in highly acidic conditions (pH < 4.5). |
| Flavor Impact | Generally tasteless and odorless at typical concentrations. | Can impart a flavor at higher concentrations, especially in acidic products. |
| Safety Profile | Highly studied and considered very safe; metabolized into water and CO2. | Also considered safe, but has potential for benzene formation with ascorbic acid at high acidity under specific conditions. |
| Use in Yogurt | Widely used due to yogurt's moderately acidic nature. | Less common in yogurt, but used in other acidic products like soft drinks and juices. |
| Allergenic Potential | Low allergenic potential, though rare sensitivities occur. | Rare allergic reactions, but can cause pseudo-allergic reactions in some children. |
Conclusion: E202's Role in Yogurt
E202, or potassium sorbate, is a safe and effective food preservative used in yogurt to prevent spoilage by molds and yeasts, thereby extending its shelf life. It is approved by major food safety authorities like the FDA and EFSA and is metabolized by the body without accumulation. While rare sensitivities can occur, it is generally well-tolerated. Consumers seeking preservative-free options should be aware that these products may have a shorter shelf life and require careful handling.
For more information on food additives and safety regulations, consult an authoritative source like the European Food Safety Authority (EFSA) website.
