Sorbic Acid vs Polydextrose: which is worse?

What is Sorbic Acid?

Sorbic acid is an unsaturated fatty acid naturally occurring in the berries of the rowan tree (Sorbus aucuparia). Commercially, it is produced synthetically and used as a broad-spectrum antimicrobial preservative, effective primarily against molds and yeasts, and to a lesser extent bacteria, at acidic to neutral pH.

What is Polydextrose?

Polydextrose is a synthetic polymer of glucose (with some sorbitol and citric acid) created under heat and vacuum conditions. It functions as a soluble dietary fiber, providing only 1 kcal/g. It is used to add bulk to reduced-calorie foods while also contributing fiber content. The FDA approved it as GRAS in 1981.

Documented risks

Sorbic Acid: One of the safest preservatives in use. Sorbic acid is metabolized normally as a short-chain fatty acid and poses no identified carcinogenic, mutagenic, or reproductive risks. The ADI (Acceptable Daily Intake) is 25 mg/kg body weight/day, and typical dietary exposure is well below this threshold. Rare skin sensitization has been reported in cosmetic contexts but is not relevant to food consumption. EFSA and FDA both classify it as safe.

Polydextrose: At doses above ~90 g/day, polydextrose can cause flatulence, bloating, and loose stools. At normal food use levels it is well tolerated. EFSA confirmed its safety in 2012. It functions as a soluble prebiotic fiber, feeding beneficial gut bacteria. No genotoxicity, carcinogenicity, or reproductive toxicity has been identified.