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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 ...
The sulfite ion is the conjugate base of bisulfite. Although its acid (sulfurous acid) is elusive, [1] its salts are widely used. Sulfites are substances that naturally occur in some foods and the human body. They are also used as regulated food additives. [2] When in food or drink, sulfites are often lumped together with sulfur dioxide. [3]
Sulfites occur naturally in some foods and drinks, while they are added to others. Sulfites help keep food, drinks, and medications from spoilage or discoloration.
Sulfites, or small molecules of sulfur dioxide (SO 2) and hydrogen disulfide (H 2 O 2), are commonly used as preservatives in wine and even other fruit drinks. [7] Their principle is basically to make microbial protein coagulation or denaturation, thereby interfering with their growth and reproduction. [ 7 ]
Similar to the cosmetic industry, the European Commission requested the European Food Safety Authority (EFSA) to review and determine if the use of sulfites as food additives was still safe in light of new scientific technology and information. Since sodium bisulfite is a known sulfonating compound, it underwent the experimentation.
You may be familiar with the Environmental Working Group (EWG) because they release a list of the most pesticide-filled produce every year called The Dirty Dozen. They also establish the produce ...
The Food and Drug Administration’s “hands-off approach” to food additives, including those found in ultraprocessed foods and energy drinks, may allow unsafe ingredients to enter the nation ...
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.