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).
Cider, sugar, fruit juices, etc.
Acceptable Daily Intake:
Up to 0.7 mg/kg body weight.
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).
None – sulphur dioxide and sulphites can be consumed by all religious groups, vegans and vegetarians
The information on this website is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice. It is intended as a sharing of knowledge and information. Foodnet India encourages you to make your own health care decisions based upon your research and in partnership with a qualified health care professional.