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Preservatives 732CATEGORY: Antimicrobial preservative FOOD USE: Baked goods/ Beverages/ Bread, cake batters, cake fillings, cake toppings/ Cheese, cottage cheese/ Fish smoked, salted/ Fr

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Part 11

Preservatives

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Preservatives 732

CATEGORY: Antimicrobial preservative

FOOD USE: Baked goods/ Beverages/ Bread, cake batters, cake fillings, cake toppings/ Cheese, cottage cheese/ Fish

(smoked, salted)/ Fruit juices (fresh), fruit (dried)/ Margarine/ Pickled products/ Pie crusts, pie fillings/Salad dressings, salads (fresh)/ Sausage/ Seafood cocktails/ Syrups/ Wine

SYNONYMS: Hexadienoic acid/ Sorbistat/ 2,4-Hexadienoic acid/ 2-Propenylacrylic acid/ E200/ CAS 110-44-1/

22500-92-1/ EINECS 203-768-7/ Hexadienic acid/ (2-Butenylidene) acetic acid

ALTERNATIVE FORMS: Sodium, potassium, calcium salts

PROPERTIES AND APPEARANCE: White or off-white powder, characteristic odour

BOILING POINT IN °C AT VARIOUS at 760 mm Hg decomposes at 228°C, at 50 mm Hg = 143°C, at 10 mm Hg = 119°C

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Sorbic acid 733

PURITY %: >99 (anhydrous basis)

WATER CONTENT MAXIMUM IN %: 0.5

HEAVY METAL CONTENT MAXIMUM IN 10 (as Pb)

in glacial acetic acid: 11.5

FUNCTION IN FOODS: Antimicrobial preservative: Fungi – broad spectrum; bacteria – mostly strict aerobes Not lactic acid

bacteria Flavouring Acidulant

ALTERNATIVES: Sodium sorbate; potassium sorbate; calcium sorbate; benzoic acid; sodium benzoate; potassium

benzoate; calcium benzoate; propionic acid; sodium propionate; potassium propionate; calciumpropionate

TECHNOLOGY OF USE IN FOODS: The pKais 4.8, so sorbic acid and its salts would normally be used at pH less than 4.8 It can, however,

be used at up to neutral pH, but the activity reduces as the pH increases In wine, it should only beused in conjunction with sulphur dioxide, otherwise a characteristic off-odour may result

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Preservatives 734 SYNERGISTS: Sulphur dioxide, carbon dioxide, sodium chloride, sucrose, propionic acid, dehydration, nisin with

polyphosphates, benzoates

ANTAGONISTS: Non-ionic surfactants

FOOD SAFETY ISSUES: This is not an additive which has been subject to great criticism over safety

GRAS if used in accordance with Good UK: Salad cream 1000 ppm; saladManufacturing Practice 0.1% individually dressing 1000 ppm; mayonnaise

or 0.2% if used in combination with its 1000 ppm; wine 200 ppmsalts or benzoic acid or its salts Not

allowed in cooked sausage Limited to CANADA:

300 mg/1000 gallons of wine FDA Permitted in selected foods21CFR § 133, 146.115, 146.152, 146.154,

150.141, 150.161, 166.110, 181.22, 181.23, AUSTRALIA/PACIFIC RIM:

182.3089, GRAS; USDA 9CFR § 318.7; Japan: approved with limitationsBATF 27CFR § 240.1051

REFERENCES: Sofos, J N., and Busta, F F (1993) Sorbic acid and sorbates In: Davidson, P M., and A L Branen

(Eds.), Antimicrobials in Foods, Second Edition Marcel Dekker, New York.

Food Chemicals Codex, Fourth Edition (1996) National Academy Press, Washington, DC.

Merck Index, Twelfth Edition (1996) Merck & Co., Inc., Whitehouse Station, NJ.

Ash, M., and Ash, I (1995) Food Additives Gower Publishing Co., Brookfield, VT.

ANY OTHER RELEVANT INFORMATION: Occurs naturally in the berries of the mountain ash Sorbus aucuparia L., Rosaceae (sorbapple, rowan).

pK (25°C) = 4.76

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SYNONYMS: Sodium hexadienoate/ 2,4-Hexadienoic acid sodium salt/ Sorbic acid sodium salt/ 2-Propenylacrylic

acid sodium salt/ E201/ CAS 7757-81-5/ Hexadienic acid/ (2-Butenylidene) acetic acid, sodium salt

ALTERNATIVE FORMS: Sorbic acid (potassium and calcium salts)

PROPERTIES AND APPEARANCE: White or fine crystalline powder, characteristic odour

DENSITY AT 20°C (AND OTHER 1.36

TEMPERATURES) IN g/L:

HEAVY METAL CONTENT MAXIMUM IN 10

ppm:

ARSENIC CONTENT MAXIMUM IN ppm: 3

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Sodium sorbate 737

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:

in ethanol solution: @ 100% 6.5

ALTERNATIVES: Potassium sorbate; sorbic acid; calcium sorbate; benzoic acid; sodium benzoate; potassium benzoate;

calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium propionate

SYNERGISTS: Sulphur dioxide, carbon dioxide, sodium chloride, sucrose, propionic acid, dehydration, nisin with

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GRAS if used in accordance with Good UK: Salad cream 1000 ppm; salad dressingManufacturing Practice 0.1% individually 1000 ppm; mayonnaise 1000 ppm; wine 200 ppm

or 0.2% if used in combination with its salts

or benzoic acid or its salts Not allowed in CANADA:

cooked sausage Limited to 300 mg/ Permitted in selected foods

1000 gallons of wine FDA 21CFR § 182.90,182.3759, 182.3089, GRAS; USDA 9CFR AUSTRALIA/PACIFIC RIM:

EFERENCES: Sofos, J N., and Busta, F F (1993) Sorbic acid and sorbates In: Davidson, P M., and A L Branen

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SYNONYMS: Potassium hexadienoate/ 2,4-Hexadienoic acid potassium salt/ Sorbic acid potassium salt/

2-Propenylacrylic acid potassium salt/ E202/ CAS 590-00-1/ 24634-61-5/ 246-376-1/

EINECS 203-768-7/ Hexadienic acid, potassium salt/ (2-Butenylidene) acetic acid, potassium salt

ALTERNATIVE FORMS: Sorbic acid (sodium, and calcium salts)

PROPERTIES AND APPEARANCE: White or off-white powder, characteristic odour

BOILING POINT IN °C AT VARIOUS Decomposes above 270°C

PRESSURES (INCLUDING 760 mm Hg):

MELTING RANGE IN °C: Decomposes above 270°C

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Potassium sorbate 741

ppm:

ALTERNATIVES: Sodium sorbate; sorbic acid; calcium sorbate; benzoic acid; sodium benzoate; potassium benzoate;

SYNERGISTS: Sulphur dioxide, carbon dioxide, sodium chloride, sucrose, propionic acid, dehydration, nisin with

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Preservatives 742 ANTAGONISTS: Non-ionic surfactants

GRAS if used in accordance with Good UK: Salad cream Permitted in selectedManufacturing Practice 0.1% individually 1000 ppm; salad dressing foods

or 0.2% if used in combination with its 1000 ppm; mayonnaise salts or benzoic acid or its salts Not 1000 ppm; wine 200 ppm AUSTRALIA/PACIFIC

183.3640, GRAS; USDA 9CFR § 318.7;

BATF 27CFR § 240.1051, GRAS (FEMA)

ANY OTHER RELEVANT INFORMATION: Occurs naturally in the berries of the mountain ash Sorbus auuparia L., Rosaceae

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SYNONYMS: Calcium hexadienoate/ 2,4-Hexadienoic acid calcium salt/ Sorbic acid calcium salt/ 2-Propenylacrylic

acid calcium salt/ E203/ Hexadienic acid, calcium salt/ (2-Butenylidene) acetic acid, calcium salt/ CAS 7492-55-9

ALTERNATIVE FORMS: Sorbic acid (potassium and sodium salts)

PROPERTIES AND APPEARANCE: White or fine crystalline powder, characteristic odour

BOILING POINT IN °C AT VARIOUS Decomposes >400°C

MELTING RANGE IN °C: Decomposes >400°C

ppm:

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Calcium sorbate 745

in vegetable oil: @ 20°C Practically insoluble @ 50°C Practically insoluble @ 100°C Practically insoluble

in sucrose solution: @ 10% Sparingly soluble @ 40% Sparingly soluble @ 60% Sparingly soluble

in sodium chloride solution: @ 5% Sparingly soluble @ 10% Sparingly soluble @ 15% Sparingly soluble

in ethanol solution: @ 5% Practically insoluble @ 20% Practically insoluble @ 95% Practically insoluble

@ 100% 6.5%

in propylene glycol: @ 20°C Practically insoluble

in glacial acetic acid: Sparingly soluble

ALTERNATIVES: Sodium sorbate; sorbic acid; potassium sorbate; benzoic acid; sodium benzoate; potassium benzoate;

SYNERGISTS: Sulphur dioxide; carbon dioxide; sodium chloride; sucrose; propionic acid; dehydration; nisin with

polyphosphates; benzoates

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GRAS if used in accordance with Good UK: Salad cream Permitted in selected Manufacturing Practice 0.1% individually 1000 ppm; salad dressing foods

or 0.2% if used in combination with its 1000 ppm; mayonnaise salts or benzoic acid or its salts Not 1000 ppm; wine 200 ppm AUSTRALIA/PACIFIC

§ 318.7

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FOOD USE: Beverages/ Margarine/ Bakery products/ Fish products/ Fruit juice, fruit pulp/ Jam/ Liquid egg, whole

egg, egg yolk/ Mayonnaise/ Mustard/ Pickles, sauces, ketchup/ Sausage

SYNONYMS: Benzenecarboxylic acid/ Phenylformic acid/ Dracylic acid/ E210/ CAS 65-85-0/ EINECS 200-618-2/

FEMA 2131

ALTERNATIVE FORMS: Sodium benzoate, potassium benzoate, calcium benzoate

PROPERTIES AND APPEARANCE: White crystals, needles or scales, phenolic taste

BOILING POINT IN °C AT VARIOUS @ 760 mm Hg: 249.2

IONISATION CONSTANT AT 25°C: 6.4 E-5

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Benzoic acid 749

PURITY %: >99.5 (anhydrous basis)

FUNCTION IN FOODS: Antimycotic and antibacterial

ALTERNATIVES: Other microbials where suitable

TECHNOLOGY OF USE IN FOODS: Effective versus yeasts and moulds, food-poisoning bacteria, spore-forming bacteria Not effective

against many spoilage bacteria pKais 4.2, so should be used in foods with pH less than 4.2 Levels forgeneral use: Carbonated beverages 0.03–0.05%; non-carbonated beverages 0.1%; beverage syrups0.1%; fruit drinks 0.1%; fruit juices 0.1%; purées and concentrates 0.1%; cider 0.05–0.1%; saltedmargarine 0.1%; pie and pastry fillings 0.1%; icings 0.1%; soy sauce 0.1%; mincemeat 0.1%; salads0.1%; salad dressings 0.1%; fruit salads 0.1%; pickles 0.1%; relishes 0.1%; fruit cocktails 0.1%; olives0.1%; sauerkraut 0.1%; preserves 0.1%; dried fruits 0.1%; jams 0.1%; jellies 0.1%; fish 0.15–0.35%;dipping solutions 0.15–0.34%; ice glaze 0.15–0.30%

SYNERGISTS: Sulphur dioxide; carbon dioxide; sodium chloride; sucrose; sorbates; thermal processing; refrigeration;

boric acid

ANTAGONISTS: Lipids (partitioning); ferric salts; anionic surfactants

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FDA 21CFR 150.141, 150.161, 166.40, 166.110, 175.300, Permitted in selected foods184.1021, 184.1733, GRAS 0.1% max in foods., EPA registered

ANY OTHER RELEVANT INFORMATION: Effect of pH on the dissociation of benzoic acid:

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egg, egg yolk/ Mayonnaise, mustard, pickles, sauces, ketchup/ Sausage

SYNONYMS: Benzoic acid, sodium salt/ CAS 532-32-1/ EINECS 208-534-8/ E211/ Benzoate of soda/

Benzoate sodium

ALTERNATIVE FORMS: Other salts/ Benzoic acid

PROPERTIES AND APPEARANCE: White granular or crystalline powder, odourless, sweetish astringent taste

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Sodium benzoate 753

TECHNOLOGY OF USE IN FOODS: Usage level: 0.5% max.; 0.1% max in food; 0.1% (in distilling materials) Most effective in acid foods

Effective versus yeasts and moulds, food-poisoning bacteria, spore-forming bacteria Not effectiveagainst many spoilage bacteria pKais 4.2, so should be used in foods with pH less than 4.2 Levels forgeneral use: Carbonated beverages 0.03–0.05%; non-carbonated beverages 0.1%; beverage syrups0.1%; fruit drinks 0.1%; fruit juices 0.1%; purées and concentrates 0.1%; cider 0.05–0.1%; saltedmargarine 0.1%; pie and pastry fillings 0.1%; icings 0.1%; soy sauce 0.1%; mincemeat 0.1%; salads0.1%; salad dressings 0.1%; fruit salads 0.1%; pickles 0.1%; relishes 0.1%; fruit cocktails 0.1%; olives0.1%; sauerkraut 0.1%; preserves 0.1%; dried fruits 0.1%; jams 0.1%; jellies 0.1%; fish 0.15–0.35%;dipping solutions 0.15–0.35%; ice glaze 0.15–0.30%

SYNERGISTS: Sulphur dioxide; carbon dioxide; sodium chloride; sucrose; sorbates; thermal processing; refrigeration;

boric acid

FDA 21CFR § 146.152, 146.154, 150.141, Europe: listed 0.5% as acid150.161, 166.40, 166.110, 181.22, 181.23,

184.1733, 582.3733; GRAS; USDA 9CFR CANADA:

§ 318.7; BATF 27CFR § 240.1051; EPA Permitted in selected foodsreg.; GRAS (FEMA)

AUSTRALIA/PACIFIC RIM:

Japan: approved with limitations

REFERENCES: Davidson, P M., and Branen, A L (1993) Antimicrobials in Foods, Second Edition Marcel Dekker,

New York, pp 11–48

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Preservatives 754 ANY OTHER RELEVANT INFORMATION: Effect of pH on the dissociation of benzoic acid:

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SYNONYMS: Benzoic acid, potassium salt/ E212/ CAS 582-25-2 (anhydrous)/ EINECS 209-481-3

ALTERNATIVE FORMS: Other salts, benzoic acid

PROPERTIES AND APPEARANCE: Orthorhombic crystals or powder

MELTING RANGE IN °C: >300

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Potassium benzoate 757

against many spoilage bacteria pKais 4.2, so should be used in foods with pH less than 4.2 Levels forgeneral use: carbonated beverages 0.03–0.05%; non-carbonated beverages 0.1%; beverage syrups 0.1%;fruit drinks 0.1%; fruit juices 0.1%; purées and concentrates 0.1%; cider 0.05–0.1%; salted margarine0.1%; pie and pastry fillings 0.1%; icings 0.1%; soy sauce 0.1%; mincemeat 0.1%; salads 0.1%; saladdressings 0.1%; fruit salads 0.1%; pickles 0.1%; relishes 0.1%; fruit cocktails 0.1%; olives 0.1%;sauerkraut 0.1%; preserves 0.1%; dried fruits 0.1%; jams 0.1%; jellies 0.1%; fish 0.15–0.35; dippingsolutions 0.15–0.35%; ice glaze 0.15–0.30%

SYNERGISTS: SO2; CO2; NaCl; sucrose; sorbates; thermal processing; refrigeration; boric acid

USDA 9CFR § 318.7 (limitation 0.1%), BATF 27CFR Europe: listed

§ 240.1051 (limitation 0.1% in wine)

CANADA:

Permitted in selected foods

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SYNONYMS: Benzoic acid, calcium salt/ E213/ CAS 2090-05-3/ EINECS 218-235-4

ALTERNATIVE FORMS: Other salts, benzoic acid

PROPERTIES AND APPEARANCE: Orthorhombic crystals or powder

TEMPERATURES) IN g/l:

against many spoilage bacteria pKais 4.2, so should be used in foods with pH less than 4.2 Levels forgeneral use: carbonated beverages 0.03–0.05%; non-carbonated beverages 0.1%; beverage syrups 0.1%;fruit drinks 0.1%; fruit juices 0.1%; purées and concentrates 0.1%; cider 0.05–0.1%; salted margarine0.1%; pie and pastry fillings 0.1%; icings 0.1%; soy sauce 0.1%; mincemeat 0.1%; salads 0.1%; saladdressings 0.1%; fruit salads 0.1%; pickles 0.1%; relishes 0.1%; fruit cocktails 0.1%; olives 0.1%;sauerkraut 0.1%; preserves 0.1%; dried fruits 0.1%; jams 0.1%; jellies 0.1%; fish 0.15–0.35%; dippingsolutions 0.15–0.35%; ice glaze 0.15–0.30%

SYNERGISTS: SO2; CO2, NaCl; sucrose; sorbates; thermal processing; refrigeration; boric acid

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Calcium benzoate 759

FDA 21CFR § 166.110, 178.2010; Europe: listed Limitation 0.1% (alone); 0.2% (in combination USDA 9CFR § 318.7 with sorbic acid or its salts)

CANADA:

Permitted in selected foods

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FOOD USE: Bakery products (cakes, crusts, pastries, toppings, fillings)/ Soft drinks/ Fish (marinated, smoked,

jellied)/ Flavour extracts/ Fruit products/ Gelatin, jams, jellies, preserves/ Malt extracts/ Olives/ Pickles/Salad dressings/ Syrups/ Wines

SYNONYMS: CAS 120-47-8/ EINECS 204-399-4/ E214/ Ethyl paraben/ 4-Hydroxybenzoic acid ethyl ester/

Ethyl p-hydroxybenzoate/ Carboxyphenol

ALTERNATIVE FORMS: Methyl, propyl, butyl and heptyl esters

PROPERTIES AND APPEARANCE: Ivory to white powder

BOILING POINT IN °C AT VARIOUS 297–298

FUNCTION IN FOODS: Antimicrobial preservative – especially effective against bacteria and fungi at around neutral pH

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Ethyl-4-hydroxybenzoate 761

TECHNOLOGY OF USE IN FOODS: pH optimum is 3–8 Parabens are often used as blends, e.g methyl and propyl at a ratio of 2–3 to 1

Dissolve initially in water, ethanol, propylene glycol or the food itself Hot water is recommended.Parabens can also be dry-blended with other dry ingredients

Not permitted Permitted in selected foods Permitted in selected foods

New York

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jellied)/ Flavour extracts/ Fruit products/ Gelatin, jams, jellies, preserves/ Malt extracts/ Olives/ Pickles/Salad dressings/ Syrups/ Wines

SYNONYMS: E215/ Ethyl paraben sodium salt/ 4-Hydroxybenzoic acid ethyl ester sodium salt/ Ethyl

p-hydroxybenzoate sodium salt/ Carboxyphenol sodium salt

ALTERNATIVE FORMS: Other parabens

PROPERTIES AND APPEARANCE: Ivory to white powder

Not permitted Permitted in certain foods Permitted in certain foods

REFERENCE: Davidson, P M., and Branen, A L (1993) Antimicrobials in Foods, Second Edition Marcel Dekker,

New York

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jellied)/ Flavour extracts/ Fruit products/ Gelatin, jams, jellies/ Preserves/ Malt extracts/ Olives/

Pickles/ Salad dressings/ Syrups/ Wines

SYNONYMS: Propyl-para-hydroxybenzoate/ Benzoic acid/ 4-Hydroxy propyl ester/ 4-Hydroxybenzoic acid propyl

ester/ CAS 94-13-3/ EINECS 202-307-7/ E216

ALTERNATIVE FORMS: Salt or other parabens

PROPERTIES AND APPEARANCE: Colourless crystals or white powder

MELTING RANGE IN °C: 95–98

ppm:

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in propylene glycol: @ 25°C aqueous solution: 10% 0.06 50% 0.9 100% 26.0

FDA 21 CFR § 150.141, 150.161, UK: approved; EU: listed Permitted in certain foods172.515, 181.22, 181.23, 184.1670

New York

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FOOD USE: Bakery products (cakes, crusts, pastries, topping, fillings)/ Soft drinks/ Fish (marinated, smoked,

SYNONYMS: E217/ Propyl-para-hydroxybenzoate sodium salt/ Benzoic acid sodium salt/ 4-Hydroxy propyl ester

sodium salt/ 4-Hydroxybenzoic acid propyl ester sodium salt

New York

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jellied)/ Flavour extracts/ Fruit products/ Gelatin, jams jellies/ Preserves/ Malt extracts/ Olives/ Pickles/Salad dressings/ Syrups/ Wines

SYNONYMS: Methyl 4-hydroxybenzoate/ 4-Hydroxybenzoic acid, methyl ester/ Methyl p-hydroxybenzoate/ E218/

FEMA 2710/ CAS 99-76-3/ EINEC 202-785-7

ALTERNATIVE FORMS: Sodium salt and ethyl, propyl and heptyl parabens and their sodium salts

PROPERTIES AND APPEARANCE: Colourless crystals or white crystalline powder, odourless or faint charcoal odour, slight burning taste

BOILING POINT IN °C AT VARIOUS 270–280 (decomposes)

ppm:

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in propylene glycol: @ 25°C aqueous solution: 10% 0.3 50% 2.7 100% 22.0

FUNCTION IN FOODS: Antimicrobial agent, preservative, flavouring agent; for baked goods, beverages, food colours, milk,

wine; antimycotic migrating from food packaging Usage level: 0.1–1.0%; use in foods restricted to0.1%; especially effective against bacteria and fungi at around neutral pH

TECHNOLOGY OF USE IN FOODS: Effective against yeasts and moulds Bacteria: mainly Gram-positive Heptyl parabens more active than

propyl, then ethyl, then methyl Used in similar foods in which benzoic acid is used, but active tohigher pH (pKais 8.5) Has a characteristic phenolic taste pH optimum is 3–8 Parabens are often used

as blends, e.g methyl and propyl at a ratio of 2–3 to 1 Dissolve initially in water, ethanol, propyleneglycol or the food itself Hot water is recommended Parabens can also be dry-blended with other dryingredients

ANTAGONISTS: Proteins; emulsifiers; lipids; polysaccharides

Regulatory: FDA 21CFR § 150.141, Permitted in certain foods Permitted in certain foods150.161, 172.515, 181.22, 181.23,

184.1490, GRAS, limitation 0.1%, 556.390, zero limitation in milk; USACIR approved, EPA reg

New York

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SYNONYMS: E219/ Sodium methyl para-hydroxybenzoate

New York

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FOOD USE: Bleaching agent/ Antimicrobial/ Preservative/ Dough modifier/ Vitamin C stabiliser Not for use in

meats, sources of vitamin B1, raw fruits and vegetables, or fresh potatoes

SYNONYMS: Sulphurous oxide/ Sulphurous anhydride/ CAS 7446-09-5/ EINECS 231-195-2/ E220

ALTERNATIVE FORMS: Sodium sulphite, sodium bisulphite, sodium metabisulphite, potassium metabisulphite, calcium

sulphite, calcium bisulphite

PROPERTIES AND APPEARANCE: Colourless gas condenses @-10°C to colourless liquid

BOILING POINT IN °C AT VARIOUS -10

DENSITY AT 20°C (AND OTHER 1.5 (liquid), 2.26 (vapour)

ppm:

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Sulphur dioxide 773

in ethanol solution: @ 100% 25

FUNCTION IN FOODS: Bleaching agent, antimicrobial preservative, dough modifier

ALTERNATIVES: Multifunctional – so need a blend of additives to provide each of the functions

TECHNOLOGY OF USE IN FOODS: Multifunctional – an antimicrobial preservative, an antioxidant and a bleaching agent

ANTAGONISTS: Sulphur dioxide is very reactive and binds to many substances in foods including oxygen, aldehydes,

some ketones, sugars, carbonyls, thiamin, nucleotides, colours, anthocyanins

FOOD SAFETY ISSUES: Normal humans are reasonably tolerant to ingested sulphites, but some individuals are hypersensitive

and may be subject to asthma attacks and even life-threatening anaphylaxis

FDA 21CFR 182.3862, GRAS: Permitted in specified foodsBATF 27CFR 240.1051

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FOOD USE: Food preservative and antioxidant/ Boiler water additive Not for use on meats, sources of vitamin B1,

raw fruits and vegetables, or fresh potatoes Bleaching agent

SYNONYMS: CAS 7757-83-7/ EINECS 231-821-4/ E221/ Sulfurous acid sodium salt (1 : 2)/ Sulfurous acid disodium

salt/ Sodium sulfite (2 : 1)/ Sodium sulfite anhydrous

ALTERNATIVE FORMS: Sulphur dioxide, sodium bisulphite, sodium metabisulphite, potassium metabisulphite, calcium sulphite,

calcium bisulphite

PROPERTIES AND APPEARANCE: White powder or small hexagonal crystals, odourless, salty sulphurous taste

BOILING POINT IN °C AT VARIOUS Decomposes

MELTING RANGE IN °C: Decomposes

DENSITY AT 20°C (AND OTHER 2.633 (15.4°C)

PURITY %: 95 (as Na2SO3) (or 48% SO2)

ppm:

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Sodium sulphite 775

FUNCTION IN FOODS: Antimicrobial preservative, antioxidant and bleach

ALTERNATIVES: Combination of antimicrobial preservative, antioxidant and bleach

TECHNOLOGY OF USE IN FOODS: Multifunctional – an antimicrobial preservative, an antioxidant and a bleaching agent

ANTAGONISTS: Sulphur dioxide is very reactive and binds to many substances in foods including oxygen, aldehydes,

some ketones, sugars, carbonyls, thiamin, nucleotides, colours, anthocyanins

FOOD SAFETY ISSUES: Normal humans are reasonably tolerant to ingested sulphites, but some individuals are hypersensitive

and may be subject to asthma attacks and even life-threatening anaphylaxis

FDA 21CFR § 172.615, 173.310, Japan: Approved (0.03–5 g/kg max residual as sulphur dioxide)177.1200, 182.3798, GRAS

New York

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