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Source
Not animal-derived
Allergen
No
Role in food
Sulfur dioxide and sulfites are added to foods to prevent spoilage by inhibiting the …
What it is
Sulfur dioxide is a gas that occurs naturally in small amounts in volcanic gases and is also produced by the breakdown of organic matter. It is manufactured industrially by burning sulfur or by heating sulfide ores. It is commonly used as a preservative in foods and beverages.
Why it's used
Sulfur dioxide and sulfites are added to foods to prevent spoilage by inhibiting the growth of bacteria, yeasts, and molds. They also act as antioxidants, preventing browning and preserving the color and flavor of foods. It is often found in dried fruits, wine, and processed potatoes.
Health notes
Sulfur dioxide is generally recognized as safe (GRAS) by the FDA when used as a preservative. However, some individuals, particularly those with asthma, may be sensitive to sulfites, experiencing symptoms like wheezing or difficulty breathing. JECFA and EFSA have evaluated sulfites and established acceptable daily intake levels. While generally considered safe for most people, ongoing research continues to explore potential sensitivities and effects.
Allergen info
Sulfur dioxide is not derived from any of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.