Safety grading ORANGE – SOME CONCERNS
Sulphur dioxide (E220) is classified here as ORANGE because, while it is legally permitted in both the EU and US, it has known side effects for sensitive individuals. It is widely used as a preservative and antioxidant in foods and beverages, particularly dried fruits, soft drinks, and wines. Although most people can tolerate it in small amounts, sulphur dioxide can trigger asthma attacks, respiratory problems, and allergic-like reactions in sensitive individuals. Regulatory bodies set maximum limits for its use to minimize risks, but controversy remains due to its potential health impacts.
Should You Avoid E220?
If you suffer from asthma, respiratory issues, or sulphite sensitivity, it’s best to avoid foods and drinks containing sulphur dioxide. For the general population, small amounts are considered safe under current regulations. However, given its potential to irritate the lungs and digestive system, moderation is advised.
Common Uses
- Preservation of dried fruits such as apricots, raisins, figs, and dates
- Used in winemaking to prevent bacterial spoilage and oxidation
- Found in fruit juices and soft drinks as a preservative
- Applied to fresh-cut potatoes to prevent browning
- Used in pickles and sauces for microbial stability
Common names / Synonyms
- Sulfur dioxide
- Sulphites
- SO₂
What is Sulphur dioxide?
Sulphur dioxide is a colorless gas with a pungent odor, produced by burning elemental sulfur or sulfide ores. In the food industry, it is dissolved in water or applied as gas to preserve and stabilize products. Its primary function is antimicrobial, preventing the growth of bacteria, molds, and yeasts, as well as acting as an antioxidant that helps maintain color and freshness.
From a chemical standpoint, sulphur dioxide (SO₂) is highly reactive. It binds with oxygen and other compounds in food to inhibit enzymatic and non-enzymatic browning. Winemakers have used sulphur dioxide for centuries to stabilize wine, controlling unwanted fermentation and preserving flavor. Industrially, it is manufactured by burning sulfur in air, followed by liquefaction under pressure for controlled use in food production.
Concerns mainly arise because inhalation or ingestion of high levels can irritate mucous membranes. Sensitive groups, especially children with asthma, are at risk of adverse reactions. Although regulatory authorities specify acceptable daily intake (ADI) values and maximum concentrations allowed in foods, ongoing debate continues about its overuse in processed products.
Where it’s allowed (EU vs US)
Both the EU and US permit sulphur dioxide as a food additive, but maximum limits vary. In the EU, strict labeling requirements apply for foods containing more than 10 mg/kg or 10 mg/litre of sulphites. In the US, it is also allowed, but it must be declared on ingredient lists due to allergen concerns.