Sulfur Dioxide (E220) — What You Need to Know
What Is Sulfur Dioxide?
Sulfur dioxide is one of the oldest known food preservatives. It occurs naturally in small amounts in fermented foods and wine, but the commercial form is synthetically produced. It is highly effective at preventing oxidation and microbial growth. Sulfites (the family of compounds including sulfur dioxide) are mandatory declared allergens in many countries because they can trigger severe reactions in sensitive individuals.
What Is It Used For?
Preserves dried fruits, wines, fruit juices, and pickled foods. Prevents browning (oxidation) of cut fruits and vegetables. Also used as a bleaching agent in some foods.
Safety Assessment
Sulfites can cause severe allergic-type reactions in sensitive individuals, particularly those with asthma. Reactions range from mild (hives, flushing) to severe (anaphylaxis). The FDA estimates 1% of the general population and up to 5% of asthmatics are sulfite-sensitive. The FDA requires mandatory labeling of sulfites above 10 ppm and banned its use on raw fruits and vegetables served in restaurants in 1986.
Based on current evidence, Sulfur Dioxide is rated Caution with a score of 5/10. This is 0.7 points below the average for preservatives (5.7/10). Last reviewed by regulators: 2016. A typical diet provides about 30.6% of the acceptable daily intake.
Commonly Found In
Always check the label for E220 or 'Sulfur Dioxide'
▶Chemical Information
Frequently Asked Questions about Sulfur Dioxide
Quick Facts
- E-Number
- E220
- INS Number
- 220
- Category
- Preservatives
- Origin
- Synthetic
- FDA Status
- GRAS (restricted use on raw fruits/vegetables)
- EFSA Status
- Authorized
- ADI
- 0.7 mg/kg bw/day
- Last Review
- 2016
Related Additives
Other preservatives in the same family