Calcium Sorbate
Preservatives
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Calcium Sorbate, the calcium salt of sorbic acid, inhibits mold, yeast, and bacterial growth similarly to potassium sorbate and sorbic acid, extending shelf life in baked goods, dairy, beverages, and confectionery.
Commonly found in
- —Breads, cakes, and pastries
- —Cheese and yogurt
- —Fruit juices
- —Candies and syrups
Key functions
- —Inhibits mold, yeast, and bacterial growth
Potential Risks and Side Effects
- 01Rare mild allergic reactions — skin irritation or digestive discomfort
- 02Shares the same low-toxicity safety profile as other sorbate derivatives
- 03Less widely approved than potassium sorbate — not permitted in all regions including some US uses