Is sulfur dioxide used for food preservatives, and what are the foods where sulfur dioxide can be us

Sulphur dioxide is a relatively safe preservative.

Sulphur dioxide in food. Sulfur dioxide is an important member of inorganic chemical preservatives. Sulphur dioxide has been used as a food additive for centuries, with the earliest recorded use in Roman times to disinfect wine vessels.

Later, it was widely used in food, such as fumigation sulfur in the manufacture of dried fruits and preserved fruits; It is made into sulfur dioxide sustained-release agent, which is used for the preservation and storage of grapes and other fruits. Sulphur dioxide can show a variety of technical effects in food, and it is generally called bleaching agent because sulphur dioxide can interact with colored substances to bleach food. On the other hand, sulfur dioxide has a reducing effect and can inhibit the activity of oxidase, thereby inhibiting enzymatic browning.

In short, because the application of sulfur dioxide can give dried fruits, preserved fruits, etc. a beautiful appearance, some people call it a cosmetic additive. Sulfur dioxide not only plays a "cosmetic" role, but also has many non-cosmetic effects, such as antiseptic, antioxidant, etc., which is necessary to maintain the nutritional value and quality of food. Sulphur dioxide has long been thought to be harmless to humans, but since Baker et al. discovered in 1981 that sulfites can induce asthma in some asthmatics**, the safety of sulphur dioxide has been re-examined.

After long-term toxicological studies, it is believed that sulfite preparations are not significantly harmful to most people at the current doses. There are two other points that should be clarified:

Sulphite in food must reach a certain dose to cause allergies, and even very sensitive sulphite allergies are not allergic to all foods treated with sulphites, so sulphur dioxide is a safer preservative.

Dried vegetables such as fungus, daylily, garlic, soy products such as bean curd, fresh vegetables such as candied fruits, mushrooms and bamboo shoots, and fruit wines such as wine all contain a certain amount of sulfur dioxide.

Dried vegetables such as fungus, daylily and soy products such as yuba need to be treated with sulfur, and sulfites need to be added to the processing process of candied fruits and fruit wine fermentation to prevent the reproduction of harmful microorganisms. In addition, fresh bamboo shoots and mushrooms need to be treated with sulfur dioxide to protect their color, otherwise they will turn black. And because sulfur dioxide is harmful to the body, it is not necessary to eat too many foods containing sulfur dioxide at one time.

Sulphur dioxide is a commonly used preservative and is widely used in the food industry. Here are some common foods that use sulfur dioxide as a food preservative:

1.Raisins and dates: Sulfur dioxide can inhibit microbial and yeast fermentation in dried fruits such as raisins and dates to prevent spoilage.

2.Fermented foods such as preserved fruits, preserves, and yogurt: Sulfur dioxide can inhibit the microbial and yeast growth of fruits and vegetables such as preserved fruits and preserves, and can also maintain the fresh taste and short storage time of yogurt.

3.Red Split Wines, White Wines: Sulphur dioxide allows the wine to retain its freshness during aging in oak barrels, preventing yeast fermentation and other abnormal chemical changes.

4.Processed Aquatic Foods: Sulphur dioxide can effectively inhibit bacteria and yeast in seafood to prevent spoilage and deterioration during storage and processing.

All in all, although sulphur dioxide is a common preservative in many foods, it is dangerous at high concentrations and may cause allergies in some people. Therefore, food manufacturers must comply with strict safety regulations and restrictions to ensure the quality and safety of their food.

Sulphur dioxide is a common preservative that is widely used in food processing. The following are some common foods that use sulfur dioxide as a preservative:

1.Raisins, dehydrated fruits, candied fruits and other dried fruits.

2.All kinds of fruit processed foods such as jam, fruit vinegar, fruit juice concentrate, honey, etc.

3.Processed vegetables such as green peppers, onions, garlic, etc.

4.Dessert foods such as ice cream, jelly, pudding, etc.

However, sulphur dioxide may cause allergic reactions in some people, especially those with allergies or asthma. Therefore, when consuming the above-mentioned foods, one should pay special attention to the labeling and instructions of the food ingredients and consume them with caution.

Sulphur dioxide inhibits the growth of mould and bacteria and can be used as a preservative in food and dried fruits. However, it must be used in strict accordance with the relevant national scope and standards.

The allowable residue of dried fruits, dried fruits, dried vegetables, vermicelli, and candied fruits is referred to "sulfur" by fumigation sulfur bleaching. Fumigation is the burning of sulfur to produce sulfur dioxide, which can destroy the cells on the surface of the fruit slices and promote drying, and at the same time, due to its reducing effect, it can destroy the oxidation system of enzymes and prevent oxidation.

The tannin substances in the fruit will not be oxidized and turn brown. Vitamin C in the fruit can still be preserved. The concentration of sulfur dioxide in the fumigation chamber is generally 1% 2% and can reach up to 3%. The fumigation time is 30 50min, and the longest can be as follows: 3h.