food additive used primarily as a preservative, antioxidant, and bleaching agent

Sodium Sulfite (INS 221) in Food Use

1. Overview

Sodium sulfite (INS 221) is a food additive used primarily as a preservative, antioxidant, and bleaching agent. It belongs to the sulfite group and helps prevent oxidation, discoloration, and microbial spoilage in various food products.

2. Functions in Food

• Preservative: Inhibits bacterial and fungal growth, extending shelf life.
• Antioxidant: Prevents oxidation of food, preserving color and freshness.
• Bleaching Agent: Helps maintain a bright color in processed foods.
• Dough Conditioner: Improves texture in bakery products.

3. Common Food Applications

• Dried Fruits & Vegetables: Prevents browning and maintains color.
• Wine & Beer Production: Used to control microbial growth and prevent oxidation.
• Processed Meat & Seafood: Helps retain color and delays spoilage.
• Bakery Products: Acts as a dough conditioner.
• Canned & Pickled Foods: Preserves color and prevents spoilage.
• Juices & Soft Drinks: Stabilizes color and prevents oxidation.

4. Safety & Regulations

• Regulatory Approval: Approved by many food safety authorities (e.g., FDA, EFSA, Codex Alimentarius) but with strict limits.
• Allergy & Sensitivity: Some individuals, especially those with asthma, may have allergic reactions or sulfite sensitivity.
• Maximum Usage Limits: Varies by country and food category.