E220 - Schwefeldioxid

Origin

Sulphur dioxide (SO2) is an inorganic gas formed from the burning of sulfur or sulfur-containing materials. It is also produced naturally by volcanoes. In food production, it is typically generated by burning sulfur or by using sulfites that release SO2 in solution.

Usage

Sulphur dioxide is used as a preservative in a wide range of foods and beverages due to its antimicrobial and antioxidant properties. It inhibits the growth of bacteria, yeasts, and molds, and prevents enzymatic browning and oxidation. Common applications include: preserving dried fruits, wines, fruit juices, sausages, and vinegar. It is also used to prevent spoilage in stored grains. The levels permitted vary depending on the food product, with regulations specifying maximum limits to ensure safety. It acts as a reducing agent, bleaching agent, and antioxidant. Sulphur dioxide is also used in the production of modified starches.

Side Effects

Sulphur dioxide is generally considered safe at permitted levels, but some individuals, particularly asthmatics, may experience adverse reactions. These reactions can include bronchoconstriction, respiratory problems, skin rashes, and gastrointestinal issues. The Acceptable Daily Intake (ADI) established by the European Food Safety Authority (EFSA) is 0.7 mg/kg body weight per day. Foods containing more than 10 mg/kg of sulphites must be labelled to warn sensitive individuals. High concentrations can cause irritation to the eyes, nose, and throat.

Regulatory Status

Sulphur dioxide is approved for use as a food additive in many countries, including the European Union (EU) and the United States. In the EU, it is designated as E220. Regulations specify the maximum permitted levels in various food products. In the US, it is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices. Labelling requirements exist to inform consumers about the presence of sulphites in food products at concentrations above a certain threshold.