Raisins - With Sulfur Dioxide Added

Raisins are dried grapes. They are made by drying whole grapes, either in the sun or in mechanical dehydrators. The drying process concentrates their natural sugars and nutrients.

Sulfur dioxide is added to raisins as a preservative to prevent spoilage and maintain their color and texture. It acts as an antioxidant and antimicrobial agent. Raisins treated with sulfur dioxide are often labeled as 'golden raisins' or 'sulfured raisins' and are found in trail mixes, baked goods, and as a standalone snack.

Sulfur dioxide is permitted by the FDA as a preservative in dried fruits. It is generally recognized as safe (GRAS) when used according to good manufacturing practices. Some individuals, particularly those with asthma, may be sensitive to sulfites and experience adverse reactions. JECFA has evaluated sulfites and established an acceptable daily intake. The FDA requires foods containing sulfites above 10 ppm to declare them on the label.