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Sulfite food and beverage additives

The topic of sulfite food and beverage additives covers the application of sulfites in food chemistry. "Sulfite" is jargon that encompasses a variety of materials that are commonly used as preservatives or food additive in the production of diverse foods and beverages. Although sulfite salts are relatively nontoxic, their use has led to controversy, resulting in extensive regulations. Sulfites are a source of sulfur dioxide (SO2), a bactericide.

Chemical principles Edit

Inventory Edit

Descriptive chemistry Edit

Sulfite is SO32-, available as its sodium and potassium salts, Na2SO3 and K2SO3, respectively. When dissolved in water, these salts react with oxygen to give the corresponding sulfate salts, which are innocuous. Sodium sulfite used industrial as a corrosion inhibitor/oxygen scavenger.

Monoprotonation of sulfite gives HSO3, which is called bisulfite. The sodium and potassium salts of bisulfite are not available, but solid and solutions of the approximate formula NaHSO3 and KHSO3 are widely marketed as sodium bisulfite and potassium bisulfite. Closely related are the metabisulfite salts with formula Na2S2O5 and K2S2O5, respectively sodium metabisulfite and potassium metabisulfite. These salts dissolve to give solutions containing the bisulfite ion.

E numbers Edit

E numbers for sulfites as food additives are:

Use in wine and beer industry Edit

Sulfites occur naturally in wines to some extent.[1][2][3] Sulfites are commonly introduced to arrest fermentation at a desired time, and may also be added to wine as preservatives to prevent spoilage and oxidation at several stages of the winemaking. Sulfur dioxide (SO2) protects wine from not only oxidation, but also from bacteria. Without sulfites, grape juice would quickly turn to vinegar.[4]

Organic wines are not necessarily sulfite-free, but generally have lower amounts and regulations stipulate lower maximum sulfite contents for these wines. In general, white wines contain more sulfites than red wines and sweeter wines contain more sulfites than drier ones.[5]

The compound sodium metabisulfite is used in almost all commercial wines to prevent oxidation and preserve flavor, sodium bisulfite is sold by some home winemaking suppliers for the same purpose.[6] In fruit canning, sodium bisulfite is used to prevent browning (caused by oxidation) and to kill microbes. The sulfur dioxide released by these salts kills yeasts, fungi, and bacteria in the grape juice before fermentation. Once the levels of sulfur dioxide have subsided (about 24 hours), fresh yeast is added for fermentation.

It is later added to bottled wine to prevent the formation of vinegar if bacteria are present, and to protect the color, aroma and flavor of the wine from oxidation, which causes browning and other chemical changes.

Sodium metabisulfite and potassium metabisulfite are the primary ingredients in Campden tablets, used for wine and beer making.[7] Most beers no longer contain sulfites, although some alcoholic ciders contain them.

Other foods Edit

Shrimp are sometimes treated with sulfites on fishing vessels, the chemical may not appear on the label.[citation needed]

Vegetables and fruit Edit

Sulfites are often used as preservatives in dried fruits, preserved radish, and dried potato products. Sodium bisulfite is also added to leafy green vegetables in salad bars and elsewhere, to preserve freshness, under names like LeafGreen. It can be used to preserve color of some fruits, such as bananas.[8]

Regulation and safety Edit

Australia and New Zealand

It is approved for use in Australia and New Zealand[9]

In Australia and New Zealand, sulfites must be declared in the statement of ingredients when present in packaged foods in concentrations of 10 mg/kg (ppm) or more as an ingredient; or as an ingredient of a compound ingredient; or as a food additive or component of a food additive; or as a processing aid or component of a processing aid.[10]

Canada

Sulfites that can be added to foods in Canada are potassium bisulfite, potassium metabisulfite, sodium bisulfite, sodium dithionite, sodium metabisulfite, sodium sulfite, sulfur dioxide and sulfurous acid. These can also be declared using the common names sulfites, sulfates, sulfiting agents.[11]

EU

In the European Union, "EU law requires food labels to indicate “contains sulfites” (when exceeding 10 milligrams per kilogram or per litre) without specifying the amount".[12]

In the European Union an equivalent regulation came into force in November 2005.[13] In 2012, a new regulation for organic wines came into force.[14]

UK

In the United Kingdom, similar laws to the EU apply. Bottles of wine that contain over 10 mg/L (ppm) of sulfites are required to bear "contains sulphites" on the label.[15] This does not differ whether sulfites are naturally occurring or added in the winemaking process.[16]

US

In 1986, the U.S. Food and Drug Administration banned the addition of sulfites to all fresh fruit and vegetables that are eaten raw.[17]

In 1986, the U.S. Food and Drug Administration banned the use of sulfites as preservatives on foods intended to be eaten fresh (such as salad ingredients).[17] This has contributed to the increased use of erythorbic acid and its salts as preservatives.[18]

Generally, U.S. labeling regulations do not require products to indicate the presence of sulfites in foods unless it is added specifically as a preservative;[17] still, many companies voluntarily label sulfite-containing foods.[19] Sulfites used in food processing (but not as a preservative) are required to be listed if they are not incidental additives (21 CFR 101.100(a)(3)), and if there are more than 10 ppm in the finished product (21 CFR 101.100(a)(4)) On July 8, 1986, sodium bisulfite (and other sulfites : "The chemicals affected by the order are sulfur dioxide, sodium sulfite, sodium bisulfite, potassium bisulfite, sodium metabisulfite and potassium metabisulfite.") was banned from use by the U.S. FDA on fresh fruits and vegetables following the deaths of 13 people and many illnesses, mainly among asthmatics.[20]

In the United States, wines bottled after mid-1987 must have a label stating that they contain sulfites if they contain more than 10 parts per million (ppm).[21]

Safety Edit

Toxicity Edit

Sodium bisulfite has low toxicity, 130 mg/kg (mice, intravenous).[22] According to another source[who?], the acceptable daily intake is up to 0.7 milligrams per kilogram of body weight.[23] Sodium metabisulfite oxidizes in the liver to harmless sulfate which is excreted in the urine.[23]

Other health effects Edit

It may cause adverse reactions in those who are sensitive to sulfites, including respiratory reactions in asthmatics, anaphylaxis, and other allergic reactions in sensitive individuals.[24][25]

Adverse reactions to sulfites appear to be very rare in the general population.[26] An adverse reaction to sulfite is not a true allergy.[27] Chronic skin conditions in the hands, perineum, and face have been reported in individuals that regularly use cosmetics or medications containing sulfites. Occupational exposure to sulfites has been reported to cause persistent skin symptoms.[28]

Breathing difficulty can commence within minutes after eating a food containing sulfites.[29] Asthmatics[30][31] may experience asthma attacks from sulfite fumes as well. Other potential symptoms include sneezing, swelling of the throat, hives, and migraine.[32][33][34]

A 2017 study has shown negative impacts from sulfites on bacteria found in the human microbiome.[35]

References Edit

  1. ^ Zacharkiw B (July 15, 2008). . Montreal Gazette. Archived from the original on 2009-02-28. Retrieved 2008-08-05.
  2. ^ "Why You Shouldn't Worry About Sulfites in Wine". www.bonappetit.com. 4 April 2016.
  3. ^ "The Truth About Sulfites in Wine & the Myths of Red Wine Headaches". Kitchn.
  4. ^ Spencer B (14 November 2007). "Sulfur in Wine Demystified".
  5. ^ McCarthy E, Ewing-Mulligan M (2012). Wine for dummies (5th ed.). Hoboken, N.J.: Wiley. ISBN 978-1-118-28872-6.
  6. ^ The Many Uses Of Sodium Bisulfite
  7. ^ Milne, George W. A. (2005). Gardner's commercially important chemicals: synonyms, trade names, and properties. New York: Wiley-Interscience. pp. 568. ISBN 978-0-471-73518-2.
  8. ^ "DRIED FRUIT" (PDF). Food and Agriculture Organization of the United Nations. fao.org. p. 3.
  9. ^ Australia New Zealand Food Standards Code"Standard 1.2.4 – Labelling of ingredients". Retrieved 2011-10-27.
  10. ^ . Food Standards Australia New Zealand (FSANZ). Archived from the original on 2011-03-15. Retrieved 2011-01-16.
  11. ^ . Health Canada. Archived from the original on 7 July 2016. Retrieved 6 April 2015.
  12. ^ "More data on sulfites needed to "fully confirm" safety". European Food Safety Authority. April 14, 2016.
  13. ^ "Food Labeling – Community Legislation". European Commission. Retrieved 2007-09-10.
  14. ^ "Commission Implementing Regulation (EU) No 203/2012". Official Journal of the European Union. 8 March 2012.
  15. ^ "Sulphite Free Diet: sulphites, sulfites and sulphur dioxide in food". Organic Wine Club.
  16. ^ Safonov D. "7 Myths of Natural Wines with no sulphites added". Organic Wine Club.
  17. ^ a b c Fortin ND (2009). Food Regulation: Law, Science, Policy and Practice. John Wiley and Sons. p. 288. ISBN 978-0-470-12709-4.
  18. ^ Hui YH (2006). Handbook of Food Science, Technology and Engineering. CRC Press. pp. 83–32. ISBN 0-8493-9848-7.
  19. ^ . Sulfite Allergies. 2012-3-7. Archived from the original on 2016-03-04. Retrieved 2015-10-21.
  20. ^ Molotsky, Irvin (July 9, 1986). "U.S. issues ban on sulfites' use in certain foods". The New York Times. Retrieved 2017-10-09.
  21. ^ Breton F. "Many organic wines contain sulfites". French Scout.
  22. ^ Hoppe, James O. (1951). "The intravenous toxicity of sodium bisulfite". Journal of Pharmacology and Experimental Therapeutics. 101 (1): 101–6. PMID 14804299.
  23. ^ a b "Food-Info.net : E-numbers : E223: Sodium disulphite". food-info.net.
  24. ^ Dean D. Metcalfe, Ronald A. Simon, Food allergy: adverse reactions to food and food additives, Wiley-Blackwell 2003, pp. 324–339
  25. ^ . Archived from the original on 2009-04-16. Retrieved 2009-06-07.
  26. ^ Randhawa S, Bahna SL (2009). "Hypersensitivity reactions to food additives". Current Opinion in Allergy and Clinical Immunology. 9 (3): 278–83. doi:10.1097/ACI.0b013e32832b2632. PMID 19390435. S2CID 205434836.
  27. ^ "Sulphites - One of the nine most common food products causing severe adverse reactions". Canadian Food Inspection Agency.
  28. ^ Vally H, Misso NL (2012). "Adverse reactions to the sulphite additives". Gastroenterology and Hepatology from Bed to Bench. 5 (1): 16–23. PMC 4017440. PMID 24834193.
  29. ^ (PDF). California Department of Public Health: Food and Drug Branch. Archived from the original (PDF) on 2012-07-23.
  30. ^ "Sulfite Sensitivity". Cleveland Clinic.
  31. ^ Govias GD. . American Academy of Allergy Asthma and Immunology. Archived from the original on 2009-04-12. Retrieved 2008-12-30.
  32. ^ "Preservative: Sulfur Dioxide and Sulfites". World Health Organization.
  33. ^ Arora H, Kaur R (April 2008). "The role of diet in migraine headaches" (PDF). Delhi Psychiatry Journal. Delhi Psychiatry Society. 11 (1): 69–72. Retrieved 21 March 2016.
  34. ^ "What you need to know about sulphites". Eat Right Ontario. Retrieved 6 April 2015.
  35. ^ Irwin SV, Fisher P, Graham E, Malek A, Robidoux A (2017-10-18). "Sulfites inhibit the growth of four species of beneficial gut bacteria at concentrations regarded as safe for food". PLOS ONE. 12 (10): e0186629. Bibcode:2017PLoSO..1286629I. doi:10.1371/journal.pone.0186629. PMC 5646858. PMID 29045472.

sulfite, food, beverage, additives, topic, sulfite, food, beverage, additives, covers, application, sulfites, food, chemistry, sulfite, jargon, that, encompasses, variety, materials, that, commonly, used, preservatives, food, additive, production, diverse, foo. The topic of sulfite food and beverage additives covers the application of sulfites in food chemistry Sulfite is jargon that encompasses a variety of materials that are commonly used as preservatives or food additive in the production of diverse foods and beverages Although sulfite salts are relatively nontoxic their use has led to controversy resulting in extensive regulations Sulfites are a source of sulfur dioxide SO2 a bactericide Contents 1 Chemical principles 1 1 Inventory 1 2 Descriptive chemistry 2 E numbers 3 Use in wine and beer industry 4 Other foods 5 Vegetables and fruit 6 Regulation and safety 7 Safety 7 1 Toxicity 7 2 Other health effects 8 ReferencesChemical principles EditInventory Edit sodium bisulfite NaHSO3 ill defined widely used source of bisulfite which predominates below pH 7 sodium metabisulfite Na2S2O5 well defined widely used source of bisulfite which predominates below pH 7 potassium bisulfite KHSO3 ill defined widely used source of bisulfite which predominates below pH 7 potassium metabisulfite K2S2O5 well defined widely used source of bisulfite which predominates below pH 7 sodium sulfite Na2SO3 well defined widely used source of sulfite which predominates above pH 7 potassium sulfite K2SO3 well defined widely used source of sulfite which predominates above pH 7Descriptive chemistry Edit Sulfite is SO32 available as its sodium and potassium salts Na2SO3 and K2SO3 respectively When dissolved in water these salts react with oxygen to give the corresponding sulfate salts which are innocuous Sodium sulfite used industrial as a corrosion inhibitor oxygen scavenger Monoprotonation of sulfite gives HSO3 which is called bisulfite The sodium and potassium salts of bisulfite are not available but solid and solutions of the approximate formula NaHSO3 and KHSO3 are widely marketed as sodium bisulfite and potassium bisulfite Closely related are the metabisulfite salts with formula Na2S2O5 and K2S2O5 respectively sodium metabisulfite and potassium metabisulfite These salts dissolve to give solutions containing the bisulfite ion E numbers EditE numbers for sulfites as food additives are E150b Caustic sulfite caramelE150d Sulfite ammonia caramelE220 Sulfur dioxideE221 Sodium sulfiteE222 Sodium bisulfite sodium hydrogen sulfite E223 Sodium metabisulfiteE224 Potassium metabisulfiteE225 Potassium sulfiteE226 Calcium sulfiteE227 Calcium hydrogen sulfite preservative E228 Potassium hydrogen sulfiteUse in wine and beer industry EditSulfites occur naturally in wines to some extent 1 2 3 Sulfites are commonly introduced to arrest fermentation at a desired time and may also be added to wine as preservatives to prevent spoilage and oxidation at several stages of the winemaking Sulfur dioxide SO2 protects wine from not only oxidation but also from bacteria Without sulfites grape juice would quickly turn to vinegar 4 Organic wines are not necessarily sulfite free but generally have lower amounts and regulations stipulate lower maximum sulfite contents for these wines In general white wines contain more sulfites than red wines and sweeter wines contain more sulfites than drier ones 5 The compound sodium metabisulfite is used in almost all commercial wines to prevent oxidation and preserve flavor sodium bisulfite is sold by some home winemaking suppliers for the same purpose 6 In fruit canning sodium bisulfite is used to prevent browning caused by oxidation and to kill microbes The sulfur dioxide released by these salts kills yeasts fungi and bacteria in the grape juice before fermentation Once the levels of sulfur dioxide have subsided about 24 hours fresh yeast is added for fermentation It is later added to bottled wine to prevent the formation of vinegar if bacteria are present and to protect the color aroma and flavor of the wine from oxidation which causes browning and other chemical changes Sodium metabisulfite and potassium metabisulfite are the primary ingredients in Campden tablets used for wine and beer making 7 Most beers no longer contain sulfites although some alcoholic ciders contain them Other foods EditShrimp are sometimes treated with sulfites on fishing vessels the chemical may not appear on the label citation needed Vegetables and fruit EditSulfites are often used as preservatives in dried fruits preserved radish and dried potato products Sodium bisulfite is also added to leafy green vegetables in salad bars and elsewhere to preserve freshness under names like LeafGreen It can be used to preserve color of some fruits such as bananas 8 Regulation and safety EditAustralia and New ZealandIt is approved for use in Australia and New Zealand 9 In Australia and New Zealand sulfites must be declared in the statement of ingredients when present in packaged foods in concentrations of 10 mg kg ppm or more as an ingredient or as an ingredient of a compound ingredient or as a food additive or component of a food additive or as a processing aid or component of a processing aid 10 CanadaSulfites that can be added to foods in Canada are potassium bisulfite potassium metabisulfite sodium bisulfite sodium dithionite sodium metabisulfite sodium sulfite sulfur dioxide and sulfurous acid These can also be declared using the common names sulfites sulfates sulfiting agents 11 EUIn the European Union EU law requires food labels to indicate contains sulfites when exceeding 10 milligrams per kilogram or per litre without specifying the amount 12 In the European Union an equivalent regulation came into force in November 2005 13 In 2012 a new regulation for organic wines came into force 14 UKIn the United Kingdom similar laws to the EU apply Bottles of wine that contain over 10 mg L ppm of sulfites are required to bear contains sulphites on the label 15 This does not differ whether sulfites are naturally occurring or added in the winemaking process 16 USIn 1986 the U S Food and Drug Administration banned the addition of sulfites to all fresh fruit and vegetables that are eaten raw 17 In 1986 the U S Food and Drug Administration banned the use of sulfites as preservatives on foods intended to be eaten fresh such as salad ingredients 17 This has contributed to the increased use of erythorbic acid and its salts as preservatives 18 Generally U S labeling regulations do not require products to indicate the presence of sulfites in foods unless it is added specifically as a preservative 17 still many companies voluntarily label sulfite containing foods 19 Sulfites used in food processing but not as a preservative are required to be listed if they are not incidental additives 21 CFR 101 100 a 3 and if there are more than 10 ppm in the finished product 21 CFR 101 100 a 4 On July 8 1986 sodium bisulfite and other sulfites The chemicals affected by the order are sulfur dioxide sodium sulfite sodium bisulfite potassium bisulfite sodium metabisulfite and potassium metabisulfite was banned from use by the U S FDA on fresh fruits and vegetables following the deaths of 13 people and many illnesses mainly among asthmatics 20 In the United States wines bottled after mid 1987 must have a label stating that they contain sulfites if they contain more than 10 parts per million ppm 21 Safety EditToxicity Edit Sodium bisulfite has low toxicity 130 mg kg mice intravenous 22 According to another source who the acceptable daily intake is up to 0 7 milligrams per kilogram of body weight 23 Sodium metabisulfite oxidizes in the liver to harmless sulfate which is excreted in the urine 23 Other health effects Edit It may cause adverse reactions in those who are sensitive to sulfites including respiratory reactions in asthmatics anaphylaxis and other allergic reactions in sensitive individuals 24 25 Adverse reactions to sulfites appear to be very rare in the general population 26 An adverse reaction to sulfite is not a true allergy 27 Chronic skin conditions in the hands perineum and face have been reported in individuals that regularly use cosmetics or medications containing sulfites Occupational exposure to sulfites has been reported to cause persistent skin symptoms 28 Breathing difficulty can commence within minutes after eating a food containing sulfites 29 Asthmatics 30 31 may experience asthma attacks from sulfite fumes as well Other potential symptoms include sneezing swelling of the throat hives and migraine 32 33 34 A 2017 study has shown negative impacts from sulfites on bacteria found in the human microbiome 35 References Edit Zacharkiw B July 15 2008 Can t hold the sulphites Montreal Gazette Archived from the original on 2009 02 28 Retrieved 2008 08 05 Why You Shouldn t Worry About Sulfites in Wine www bonappetit com 4 April 2016 The Truth About Sulfites in Wine amp the Myths of Red Wine Headaches Kitchn Spencer B 14 November 2007 Sulfur in Wine Demystified McCarthy E Ewing Mulligan M 2012 Wine for dummies 5th ed Hoboken N J Wiley ISBN 978 1 118 28872 6 The Many Uses Of Sodium Bisulfite Milne George W A 2005 Gardner s commercially important chemicals synonyms trade names and properties New York Wiley Interscience pp 568 ISBN 978 0 471 73518 2 DRIED FRUIT PDF Food and Agriculture Organization of the United Nations fao org p 3 Australia New Zealand Food Standards Code Standard 1 2 4 Labelling of ingredients Retrieved 2011 10 27 For asthma sufferers the facts about sulphites in food Food Standards Australia New Zealand FSANZ Archived from the original on 2011 03 15 Retrieved 2011 01 16 Sulphites One of the ten priority food allergens Health Canada Archived from the original on 7 July 2016 Retrieved 6 April 2015 More data on sulfites needed to fully confirm safety European Food Safety Authority April 14 2016 Food Labeling Community Legislation European Commission Retrieved 2007 09 10 Commission Implementing Regulation EU No 203 2012 Official Journal of the European Union 8 March 2012 Sulphite Free Diet sulphites sulfites and sulphur dioxide in food Organic Wine Club Safonov D 7 Myths of Natural Wines with no sulphites added Organic Wine Club a b c Fortin ND 2009 Food Regulation Law Science Policy and Practice John Wiley and Sons p 288 ISBN 978 0 470 12709 4 Hui YH 2006 Handbook of Food Science Technology and Engineering CRC Press pp 83 32 ISBN 0 8493 9848 7 Foods That Contain Sulfites Sulfite Allergies 2012 3 7 Archived from the original on 2016 03 04 Retrieved 2015 10 21 Molotsky Irvin July 9 1986 U S issues ban on sulfites use in certain foods The New York Times Retrieved 2017 10 09 Breton F Many organic wines contain sulfites French Scout Hoppe James O 1951 The intravenous toxicity of sodium bisulfite Journal of Pharmacology and Experimental Therapeutics 101 1 101 6 PMID 14804299 a b Food Info net E numbers E223 Sodium disulphite food info net Dean D Metcalfe Ronald A Simon Food allergy adverse reactions to food and food additives Wiley Blackwell 2003 pp 324 339 Everything You Need to Know About Asthma amp Food Archived from the original on 2009 04 16 Retrieved 2009 06 07 Randhawa S Bahna SL 2009 Hypersensitivity reactions to food additives Current Opinion in Allergy and Clinical Immunology 9 3 278 83 doi 10 1097 ACI 0b013e32832b2632 PMID 19390435 S2CID 205434836 Sulphites One of the nine most common food products causing severe adverse reactions Canadian Food Inspection Agency Vally H Misso NL 2012 Adverse reactions to the sulphite additives Gastroenterology and Hepatology from Bed to Bench 5 1 16 23 PMC 4017440 PMID 24834193 Sulfites PDF California Department of Public Health Food and Drug Branch Archived from the original PDF on 2012 07 23 Sulfite Sensitivity Cleveland Clinic Govias GD Sulfite Sensitivity American Academy of Allergy Asthma and Immunology Archived from the original on 2009 04 12 Retrieved 2008 12 30 Preservative Sulfur Dioxide and Sulfites World Health Organization Arora H Kaur R April 2008 The role of diet in migraine headaches PDF Delhi Psychiatry Journal Delhi Psychiatry Society 11 1 69 72 Retrieved 21 March 2016 What you need to know about sulphites Eat Right Ontario Retrieved 6 April 2015 Irwin SV Fisher P Graham E Malek A Robidoux A 2017 10 18 Sulfites inhibit the growth of four species of beneficial gut bacteria at concentrations regarded as safe for food PLOS ONE 12 10 e0186629 Bibcode 2017PLoSO 1286629I doi 10 1371 journal pone 0186629 PMC 5646858 PMID 29045472 Retrieved from https en wikipedia org w index php title Sulfite food and beverage additives amp oldid 1144392316, wikipedia, wiki, book, books, library,

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