Potassium sorbate is a preservative used to inhibit growth of molds and yeasts.
Potassium sorbate is irritating to skin, eyes, and the respiratory tract. Studies of potassium sorbate’s effects on isolated human immune cells found it to damage DNA. At levels present in food it is considered generally safe.
Wine, sweet wine, sparkling wine, hard cider, 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
E202, potassium salt of sorbic acid