Sulfiting Agent

Sulfiting agents are compounds containing sulfur dioxide. They occur naturally in small amounts in some foods and are also produced during fermentation. Industrially, they are typically manufactured from sulfur dioxide gas.

Sulfiting agents are added to foods to prevent browning, inhibit microbial growth, and act as a preservative. They are commonly found in dried fruits, wine, beer, processed potatoes, and some baked goods.

Sulfiting agents are generally recognized as safe (GRAS) by the FDA when used according to good manufacturing practices. However, some individuals, particularly those with asthma, may be sensitive to sulfites and experience allergic-type reactions. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sulfites and established an acceptable daily intake. Evidence regarding widespread adverse effects in the general population is mixed.