Short Review of Sulphites as Food Additives.
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Date
2015-04
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Abstract
Sulphites or sulphiting agents refer to sodium hydrogen sulphite, sodium metabisulphite, potassium
metabisulphite, calcium sulphite, calcium hydrogen sulphite, and potassium hydrogen sulphite. As
food additives, they are widely used by the food industry with a variety of commercial uses in food
and beverages. Sulphites are effective bleaching agents, antimicrobials, oxygen scavengers,
reducing agents, and enzyme inhibitors. Wine, beer, dehydrated fruits and vegetables, jam, juice,
sugar, processed potatoes, seafood, meat and baked products are some of the food categories in
which sulphites are added. Sulphites have been implicated in various health related issues.
Asthmatic reactions and some antinutritional consequences such the degradation of thiamine
(vitamin B1) are adverse reactions associated with sulphites. In many countries, sulphites have
been regulated. Sulphites are generally recognized as safe in the USA with some exceptions when
using in raw fruits and vegetables. In the European Union sulphites are also controlled, and the
permitted amount varies according to the food product.
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Keywords
Food additives, sulphites, sulphiting agents, legal status, toxicity
Citation
Garcia-Fuentes Alvaro R, Wirtz Sabrina, Vos Ellen, Verhagen Hans. Short Review of Sulphites as Food Additives. European Journal of Nutrition & Food Safety. 2015 Apr-June; 5(2): 113-120.