Treated With Sulfur Dioxide To Retain Color

Sulfur dioxide is a gas used as a preservative and antioxidant. It is often added to foods, especially dried fruits and some wines, to prevent browning and spoilage. In packaged foods, it may be used as a treatment to help retain color.

Sulfur dioxide is added to foods to prevent oxidation, which causes browning and spoilage. It acts as a preservative, extending the shelf life of products. It is commonly found in dried fruits, wines, and sometimes in baked goods to help maintain their color and freshness.

Sulfur dioxide is permitted for use in foods by the FDA. It can cause allergic-type reactions in some individuals, particularly those with asthma. JECFA has evaluated sulfur dioxide and established an acceptable daily intake. While generally recognized as safe for most people, sensitive individuals should be aware of its presence.