Calcium Sorbate · Mold & Yeast Inhibitor Preservative for Food & Beverage (E203)

Key characteristics

• Chemical identity: calcium sorbate (calcium salt of sorbic acid).
• E-number: E203 (calcium sorbate).
• Primary activity: anti-mold and anti-yeast preservative; typically not used as a primary bactericide.
• pH dependency:
  • Most effective in acidic to mildly acidic products (lower pH increases preservative effect).
  • Manufacturers should confirm pH and buffering conditions in the finished product.
• Appearance: white to off-white powder or granules.
• Solubility: lower solubility than potassium sorbate in water; selection depends on process method and desired dissolution behavior.
• Typical use methods:
  • Incorporation into mixes (where dispersion is sufficient),
  • Surface application via dusting or spraying/dipping solutions (common in bakery/cheese surface protection, where permitted),
  • Use in acidic sauces and fillings (depending on solubility needs).
• Regulatory & labeling:
  • Permitted uses and maximum levels vary by country and product category.
  • Often declared as “calcium sorbate” or “preservative (E203)” depending on local labeling rules.

Atlas supports customers with grade selection, documentation and application-oriented guidance to help implement compliant sorbate preservation strategies.

Indicative specification points

Specifications vary by producer and target market. Typical parameters include:

• Assay: calcium sorbate content (as specified for food grade).
• Appearance: white/off-white, free-flowing powder or granules.
• Loss on drying / moisture: controlled for stability and flowability.
• Insoluble matter: limited for performance and clarity in applications requiring solution preparation.
• Acidity/alkalinity (as applicable): controlled within defined limits.
• Heavy metals: controlled to meet applicable food additive standards.
• Microbiological criteria: controlled per ingredient requirements.

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documents may include GMO status, allergen declarations, dietary suitability, origin and compliance statements depending on producer and grade.

Bakery & baked goods (where permitted)

• Anti-mold protection in bread, tortillas, buns and bakery fillings—often as part of a multi-hurdle shelf-life strategy.
• Surface protection by dusting or spraying/dipping (process dependent, local rules apply).
• Works best together with good sanitation, proper cooling, packaging and storage controls.

Dairy & cheese (selected)

• Surface treatments on cheese and processed cheese products to help prevent mold growth (where permitted).
• Used in coatings or brines in some applications, subject to regional regulations.

Fruit preparations & fillings

• Helps control yeast and mold in fruit fillings, toppings and preparations with suitable pH and water activity.
• Compatibility should be validated with pectin systems, acids and processing conditions.

Sauces, dressings & condiments

• Used in acidic sauces and dressings to inhibit yeasts and molds, supporting shelf life (where permitted).
• Evaluate interaction with emulsifiers, stabilizers and salt/sugar levels.

Selected beverages (where permitted)

• May be used in specific beverage bases or concentrates where yeast control is required (market dependent).
• Because solubility can be limiting, alternative sorbate salts may be preferred for clear beverage systems.

Formulation guidance (high-level)

• Confirm pH and a_w: sorbates perform best in acidic systems; validate in the final product.
• Choose the right sorbate salt: calcium sorbate may be selected for specific processing needs; potassium sorbate often dissolves more readily.
• Use a hurdle approach: combine with hygiene, heat treatment (if applicable), packaging and storage controls.
• Validate dosage: perform shelf-life and challenge tests where appropriate; comply with local maximum limits.
• Labeling: ensure additive declarations match the rules in each target market.

Quality & documentation

• Supplied as food-grade calcium sorbate (E203) per agreed specification.
• Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
• Documentation can include GMO status, allergen declarations, origin, contaminants/heavy metals statements and compliance declarations (grade/market dependent).
• Production sites typically operate under recognized quality and food safety systems such as HACCP and FSSC/ISO 22000 where applicable.
• Customers remain responsible for finished-product compliance, permitted uses, maximum levels and labeling in destination markets.

Packaging, storage & logistics

• Packaging options: bags, cartons or drums with inner liners (producer dependent).
• Store in a cool, dry, well-ventilated area in tightly closed original packaging. Protect from moisture and heat.
• Reseal opened packs promptly; use FIFO inventory management.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your intended application (bakery/dairy/fruit/sauce/beverage), formulation pH range, target market(s), annual volume, preferred packaging and documentation/certification requirements (COA, Halal/Kosher where applicable, non-GMO, etc.). Our team will recommend suitable grades and support your compliance documentation needs.