Origin:
Calcium salt of sulphurous acid.
Function & characteristics:
It is a white, non-stable powder, which reacts with oxygen to form calcium sulphate. In acidic conditions it forms sulphurous acid, which acts as a preservative. It is used as a preservative and may be used as a bleaching agent in sugar production. It increases the firmness of canned vegetables (due to the calcium).
Products:
Cider, sugar, fruit juices, etc.
Acceptable Daily Intake:
Up to 0.7 mg/kg body weight.
Side effects:
Due to its oxidising effect, it may reduce the vitamin content in products. It is reduced in the liver to harmless sulphate and excreted in the urine.
People who are intolerant towards natural sulphites should also avoid added sulphites (E221-228).
Dietary restrictions:
None – sulphur dioxide and sulphites can be consumed by all religious groups, vegans and vegetarians
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