Calciumbisulfit

Origin

Calcium bisulphite is an inorganic salt formed by the reaction of calcium oxide or calcium hydroxide with sulfur dioxide in water. It is a sulfite, meaning it contains the sulfite ion (SO32-). It is primarily produced as a solution.

Usage

Calcium bisulphite is used as a food preservative, particularly in the brewing industry and in the preservation of fruits and vegetables. It acts as an antimicrobial agent, inhibiting the growth of bacteria, yeasts, and molds. This helps to extend the shelf life of food products. It is also used to prevent enzymatic browning in fruits and vegetables. In brewing, it is used to control wild yeast and bacteria. The acceptable daily intake (ADI), as established by organizations like the EFSA, is usually part of the broader ADI for sulfites as a group, typically up to 0.7 mg of sulfur dioxide equivalents per kg of body weight. However, specific regulations should always be consulted for the most up-to-date information. Dosage depends on the application and food type, and must adhere to legal limits.

Side Effects

Sulfites, including calcium bisulphite, can cause allergic reactions in sensitive individuals. These reactions can range from mild symptoms like hives and itching to severe reactions like asthma attacks and anaphylaxis. Individuals with sulfite sensitivity should avoid foods containing calcium bisulphite. The presence of sulfites must be declared on food labels when present at levels of 10 ppm or more in the EU and the USA. Furthermore, sulfites can degrade thiamine (Vitamin B1) in food, potentially reducing its nutritional value.

Regulatory Status

Calcium bisulphite is approved for use as a food additive in many countries, including those in the European Union and the United States. However, its use is regulated, and maximum levels are specified for different food categories. In the EU, it is listed under Annex II of Regulation (EC) No 1333/2008 on food additives. In the United States, it is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices. Food labels must declare the presence of sulfites if the concentration is 10 ppm or higher.