Apricots And Sulfur Dioxide

Apricots are a type of stone fruit, similar to peaches. Sulfur dioxide is a gas used as a preservative. When used together, sulfur dioxide is typically added to dried apricots to prevent spoilage and maintain their color.

Sulfur dioxide is added to dried apricots primarily as a preservative and to prevent browning. It helps to extend shelf life and maintain the fruit's appealing color. You'll commonly find it in dried fruit mixes, trail mixes, and as a standalone dried fruit product.

Sulfur dioxide is generally recognized as safe (GRAS) by the FDA when used as a preservative in dried fruits. It can cause allergic-type reactions in some individuals, particularly those with asthma. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sulfur dioxide and its salts, establishing guidelines for their use. Evidence on its long-term health effects at typical consumption levels is mixed, with some studies suggesting potential impacts on nutrient levels, while others find no significant harm.