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Sulfur dioxide, a sulfite used as a preservative in the food industry
Discover sulfur dioxide, a common preservative in food and beverages. Learn about its uses, health effects, and presence in products you consume every day.
El sulfur dioxide is a additive key in the Food industry. It is classified as sulphite and is used to make food last longer. It helps keep dried fruits and alcoholic beverages fresh and of good quality.
In gastronomy, use preservatives such as sulfur dioxide is essential. Companies like Chefbusiness Gastronomic Consulting They offer advice on additives and restaurant management. Their experience helps to manage preservatives safely and effectively.
It is vital to understand the regulations regarding the use of sulfur dioxide in food. According to studies, children aged 12 to 35 months may be exposed to 0,32 mg of SO2 per day. Adults may receive up to 1,17 mg per day.
European regulations require that the use of sulphites in foods with more than 10 mg/kg or 10 mg/l be declared. This protects consumers, especially those who are sensitive. Determine the content sulfur dioxide is crucial to following these standards and ensuring food safety.
Key points
- Sulfur dioxide is a preservative essential in the food industry
- It is used in a wide range of products, from dried fruits to alcoholic beverages.
- Exposure to sulfur dioxide varies according to age and consumption habits
- European regulations require labelling of foods with high concentrations of sulphites
- It is important to have specialized advice for the proper use of this additive
What is sulfur dioxide and its function in foods?
Sulfur dioxide is a colorless gas. It is used in the food industry for its preservative properties. This additive It is produced by burning minerals with sulfur. It is very versatile in different applications.
Origin and obtaining of the preservative
It is manufactured synthetically. It has a density of 2,6288 kg/m³, which is almost twice that of air. Its molar mass is 64,0638 g/mol. It is also soluble in water, with 9,4 g per 100 g.
Classification as a food additive
In the food industry, it is known as E220. It is part of the sulphites, along with other additives. Its use is controlled and must appear on labels.
Main functions in the food industry
Sulfur dioxide has several key functions:
- Acts as an antioxidant
- Prevents the growth of bacteria and enzymes
- Prevents food discoloration
- Improves kneading capacity in bakery
It is used in juices, dried fruits, jams and wine. The permitted amount varies depending on the food. However, the acceptable daily intake is 0-0.7 mg/kg of body weight.
| Intellectual | Price |
|---|---|
| Odor threshold | 0,5 ppm (1 mg/m³) |
| Maximum concentration in workplaces | 2 ppm |
| Lethal value (IDLH) | 100 ppm (262 mg/m³) |
It is crucial to limit the use of sulfites to the minimum necessary. This is especially important in foods with a lot of thiamine (vitamin B1). The project SO2SAY look for alternatives to reduce the use of this additive in the food industry.
Applications and uses permitted in the food industry
Sulfur dioxide is a preservative common in the Food industry. It is used to maintain product quality. Its use is controlled to protect the health of consumers.
Alcoholic beverages and soft drinks
Sulfites are key in the creation of beverages. In wines, up to 300 mg/L is allowed. In beers, the limit is 50 mg/L. For soft drinks, the maximum amount is 40 mg/L. These preservatives help keep drinks fresh and tasty.
Preserves and processed products
Sulfites are also used in processed products. Dried fruits can have between 200 and 1000 mg/L. Processed cereals have a limit of 30 mg/L. In seafood, up to 100 mg/L is permitted.
Maximum limits allowed according to regulations
Sulfite regulation varies from country to country and from food to food. In the European Union, Regulation (EC) 1333/2008 sets limits. EFSA has set a maximum daily intake of 0,7 mg/kg of body weight.
| Product | Maximum limit (mg/L) |
|---|---|
| Wine | 300 |
| Beers | 50 |
| Soft Drinks | 40 |
| Dry fruits | 200-1000 |
| processed cereals | 30 |
It is vital that companies follow these standards to ensure food safety. Using sulfites correctly helps maintain the quality and freshness of products.
Health effects and safety considerations
Sulfur dioxide is used in the food industry as preservative and additive. According to the data sheet of, this compound is dangerous to health.
Exposure to low concentrations of sulfur dioxide can irritate eyes, skin and respiratory tract. At higher doses, the effects may be more severe:
- At 5 ppm: Constriction of bronchial tubes in 10-30 minutes
- At 8 ppm: Throat redness and mild irritation within 20 minutes
- At 20 ppm: Unpleasant irritation and need for respiratory protection
- At 500 ppm: Extremely irritating, may cause inability to breathe
Prolonged exposure, even at low levels, can cause chronic lung problems. Pulmonary edema is a serious risk at high concentrations.
| Type of limit | Price |
|---|---|
| TWA (Time Weighted Average) | 2 ppm |
| STEL (Short Term Exposure Level) | 5 ppm |
To use this preservative safely, it is key to follow preventive measures. This includes using personal protective equipment and ensuring good ventilation at work.
Conclusion
Sulfur dioxide is key in the Food industry as a preservative. This sulphite It helps keep food and drinks fresh. But its use follows strict standards for consumer safety.
SO2 is valuable in industry, but it can also be bad for your health. It can cause respiratory problems in some people. Therefore, its use must be very controlled.
Laws set limits on the use of sulphur dioxide. In Spain, for example, the limit must not exceed 350 μg/m3. These limits protect both consumers and the quality of food.
For those working in the food industry, it is crucial to know how to use preservatives. Using them correctly improves the quality and shelf life of products. And food safety regulations must always be followed.
FAQ
What is sulfur dioxide and what is it used for in the food industry?
Sulfur dioxide is a common preservative in the food industry. It helps prevent the growth of enzymes and bacteria. It also prevents food discoloration and improves kneading in baking. It is known as E220 and is a sulfite.
In which foods is sulfur dioxide commonly used?
It is used in many products, such as wine, beer, soft drinks and juices. It is also used in preserves, nuts, seafood and bakery products. Its use follows European standards.
What are the health effects of sulfur dioxide?
Sulfur dioxide is safe when used correctly. However, some people may have adverse reactions. They may experience shortness of breath, headache, or nausea. It is key to follow daily intake limits for safety.
Is it mandatory to declare the presence of sulfur dioxide on food labels?
Yes, companies must disclose sulfites, including sulfur dioxide, on labels. This is crucial for sensitive individuals.
What is the difference between sulfur dioxide and other sulfites used in the food industry?
Sulfur dioxide (E220) is a common preservative. Other sulfites, such as E221-E228, are used in different products. They all preserve foods, but vary in use and effectiveness.
How can companies ensure they use sulfur dioxide safely and legally?
Companies must follow regulations regarding preservatives and maximum limits. It is helpful to have expert advice. This way, they can be sure to use preservatives safely and legally.
