May 23, 2016

Sulfur dioxide as food additive

Sulfur dioxide has been used since olden times in the form of 1-2% aqueous solutions as a disinfectant for equipment, barrels, bottles, corks and other ancillary items for the wine, drinks and food industries.

Fumes of burning sulfur were used as a sanitizing agent in wine-making by the ancient Egyptians and Romans. The practice is continued by the modern wine industry.

The compound is a colorless, nonflammable gas or liquid under pressure, with a suffocating, pungent odor.

Sulfur dioxide is used to prevent browning in certain dried fruits and to prevent wild yeast growth in wines used to make vinegar.

Sulfur dioxide also is used to control the growth of undesirable microorganism in soft fruits, fruit juices, wines, sausages, fresh shrimp, and acid pickles and using extraction of starches.

It is added to expressed grape juices used for making wines to inhibit molds, bacteria, and undesirable yeasts.

The most obvious drawback of sulfur dioxide is its intense pungent odor, which may be apparent in foods it is used to treat.
Sulfur dioxide as food additive

The Most Popular Posts

  • A substantial U.S. study focusing on middle-aged adults has unearthed a significant association between the consumption of more than one soft drink per day...
  • White-salted noodles enjoy widespread popularity in Korea, China, and Japan. These noodles are categorized based on the presence or absence of alkaline sal...
  • Most American today are overfed yet undernourished, which eventually leads to obesity and poor health. The answer to those pervasive problem is simply to ...