Sodium Metabisulphite And Lecithin

Sodium metabisulfite is a white or slightly yellowish crystalline powder. It is a salt made from sulfur dioxide and sodium hydroxide. Lecithin is a fatty substance found in all plant and animal cells; it is often sourced from soybeans or egg yolks.

Sodium metabisulfite acts as a preservative and antioxidant, preventing spoilage and discoloration in foods like dried fruits and wine. Lecithin is an emulsifier, helping to blend ingredients that normally don't mix, such as oil and water. Together, they can improve texture and shelf life in baked goods like cookies.

Sodium metabisulfite is generally recognized as safe (GRAS) by the FDA when used as a preservative. It can trigger allergic reactions, particularly asthma symptoms, in sensitive individuals, though these are rare. JECFA has evaluated sodium metabisulfite and established an acceptable daily intake. Lecithin is also GRAS and is not associated with significant health concerns at typical consumption levels. Both are widely used and considered safe by regulatory bodies.