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E220 – Sulphur Dioxide

Danger Level: 2 (Moderate Risk) – Sulphur dioxide (E220) is generally recognized as safe for consumption within established regulatory limits; however, excessive intake may pose health risks, particularly for individuals with asthma or sulphite sensitivity.

Description

E220, known as sulphur dioxide, is a colorless gas with a pungent odor, commonly used as a preservative and antioxidant in the food industry. It effectively inhibits the growth of bacteria, molds, and yeasts, and prevents oxidative discoloration, thereby extending the shelf life and maintaining the appearance of various food products.

Purpose in Products

Sulphur dioxide is utilized in a variety of food and beverage products, including:

Dried Fruits: Such as apricots, raisins, and figs, to prevent discoloration and extend shelf life.
Wine and Beer: To prevent oxidation and bacterial growth, ensuring the beverage retains its desired taste and quality.
Fruit Juices and Soft Drinks: To preserve freshness and prevent spoilage.
Canned Vegetables: To maintain color and prevent microbial growth.

Its primary functions include acting as a preservative, antioxidant, and color stabilizer.

Health Considerations

Sulphur dioxide is generally regarded as safe when used in accordance with good manufacturing practices:

Acceptable Daily Intake (ADI): The European Food Safety Authority (EFSA) has established an ADI of 0.7 mg per kilogram of body weight per day for sulphur dioxide and its related compounds.
Potential Side Effects: Individuals with asthma or sulphite sensitivity may experience adverse reactions, such as respiratory issues, including wheezing, shortness of breath, and chest tightness, upon exposure to sulphur dioxide. Ingesting large amounts can cause stomach cramps, nausea, and diarrhea.

Conclusion: E220 is considered safe for consumption within established regulatory limits; however, individuals with asthma or sulphite sensitivity should exercise caution, as they may experience adverse reactions.

Impact on Children

Sulphur dioxide is considered safe for children when consumed within the acceptable daily intake levels. However, monitoring the intake of preserved foods is advisable to ensure balanced nutrition and to minimize potential health risks, especially for children with asthma or sulphite sensitivity.

Impact on Taste

At typical usage levels, sulphur dioxide does not impart any noticeable taste to food products, thus preserving the original flavor profile.

Compatibility with Other Additives

Sulphur dioxide is often used in combination with other preservatives to enhance antimicrobial efficacy. It is effective in acidic conditions and acts as an oxidizing agent, which limits its use in some food products.

Natural Occurrence

Sulphur dioxide is a natural preservative that has been used since ancient times. It is a colorless gas obtained by burning sulfur.

Alternatives and Substitutes

Alternative preservatives to sulphur dioxide include:

Ascorbic Acid (Vitamin C): An antioxidant that can prevent oxidation and maintain food color.
Citric Acid: Widely used as a natural preservative and flavor enhancer.
Rosemary Extract: Known for its antioxidant properties, it can be used to extend the shelf life of certain products.

Regulation

The regulatory status of E220 varies by region:

European Union: Approved for use as a food additive with specific maximum levels set for different food categories.
United States: Generally recognized as safe (GRAS) by the Food and Drug Administration (FDA) when used in accordance with good manufacturing practices.

Manufacturers should consult local regulations to ensure compliance with specific usage guidelines.

Conclusion

E220 (Sulphur Dioxide) is a widely used preservative and antioxidant effective against molds, yeasts, and bacteria, extending the shelf life of various food products. It is considered safe for consumption within established regulatory limits, with minimal impact on taste. However, individuals with asthma or sulphite sensitivity should exercise caution, as they may experience adverse reactions.