Allervibe
E220
Sulphur dioxide
A gaseous preservative used to prevent browning and microbial growth.
i Additive Details
| Uses
Preserves dried fruit (especially apricots, raisins, and figs), wine, beer, cider, fruit juices, processed potatoes, vinegars, pickles, and some processed meats. Also stops oxidation in winemaking.
| Precautions
Sulphur dioxide and sulphites are one of the 14 mandatory allergens declared on EU and UK labels (above 10 mg/kg or 10 mg/L). Asthmatics in particular can experience severe reactions including bronchospasm. Anyone with a known sulphite sensitivity should treat E220 to E228 as ingredients to avoid.
| Interactions
The active species in solution is the bisulphite ion (HSO3-), which binds to aldehydes and ketones. This is why sulphites prevent browning but also why they slowly destroy thiamine (vitamin B1) in foods over time.
| Origin
Manufactured by burning elemental sulphur in air or as a byproduct of refining sulphide ores. Also generated naturally during fermentation in small amounts.
| Daily Intake
JECFA established an ADI of 0.7 mg per kg of body weight per day (expressed as SO2). EFSA's 2022 re-evaluation found that exposure could exceed this ADI for some consumer groups.
Information is sourced from public regulatory bodies (EFSA, FDA, WHO) and is for reference only. Always read the package and consult a healthcare professional for medical advice.
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