Summary - Sulfites - Revision history

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Sulfites (sulphites) are inorganic salts that contain the sulfite ion SO2?3. These compounds have antioxidant and preservative properties. They occur naturally in some foods and beverages as a result of fermentation, such as in beer and wine. Sulfites are also regulated food additives used as preservatives to maintain food colour and prolong shelf-life, prevent the growth of micro-organisms, and to maintain the potency of certain medications. Sulfites are used to bleach food starches (e.g. potato) and are also used in the production of some food packaging materials (e.g. cellophane). In fresh fruits and vegetables, sulfites prevent an enzyme called polyphenol oxidase (PPO) from working properly in order to prevent brown pigment formation (Sapers, 1993; Sayavedra-Soto and Montgomery, 1986). Sulfites are thought to inhibit browning by acting as a reducing agent that combines with the ortho-quinones and converts them back to colorless diphenols. They?re used to keep dried fruit like apricots from turning brown and to prevent unwanted bacteria from spoiling the wine.

The list of food and products that often contain sulfites is long. It includes wine, beer, cider, fruit and vegetable juices and concentrates, canned and frozen fruits and vegetables, cereal, cornmeal, cornstarch, crackers and muesli, condiments (coleslaw, horseradish, ketchup, mustard, pickles, relish and sauerkraut), dehydrated, mashed, peeled and pre-cut potatoes, dried fruits and vegetables, dried herbs, spices and teas, fresh grapes, starches, vinegar and wine vinegar, sugar syrups, tomato pastes, pulps and purees, fruit fillings and syrups, gelatin, jams, jellies, preserves, marmalade, molasses, pectin, glazed fruits.

The sulfites that can be added to foods as food additives are:

{|
|width="50%"|[http://en.wikipedia.org/wiki/E150b E150b]

[http://en.wikipedia.org/wiki/Caramel_coloring Caustic sulphite caramel]
|width="50%"|[http://en.wikipedia.org/wiki/E150d E150d]

[http://en.wikipedia.org/wiki/Caramel_coloring Sulphite ammonia caramel]
|}

Sulfites are counted among the top [http://en.wikipedia.org/wiki/Food_allergens food allergens]. They don?t cause problems for the vast majority of people but asthmatics that are steroid-dependent or have a great degree of airway hyper reactivity may be at an increased risk of having a reaction to a sulfite containing food (Lester, 1995). Varying degrees of bronchospasm, angiodema, urticaria, nausea, abdominal cramping, and diarrhea are commonly reported (Knodel, 1997). Adverse reactions to sulfites in non-asthmatics are extremely rare. These reactions can range from very mild to quite severe. In very rare cases, a reaction can be life-threatening

Labeling product containing sulphites, sulfites, sulphur dioxide or sulfur dioxide is a subject of

EU REGULATION No 579/2012, applicable on June 29th 2012.

@@ Line 5: / Line 5: @@
 The sulfites that can be added to foods as food additives are:
-{|
+<table style="border: 1px solid black;border-collapse: collapse;">
-|width="50%"|[http://en.wikipedia.org/wiki/E150b E150b]
+        <tr style="border: 1px solid black;border-collapse: collapse;">
+            <td style="border: 1px solid black;border-collapse: collapse;">
-[http://en.wikipedia.org/wiki/Caramel_coloring Caustic sulphite caramel]
+                <p>
-|width="50%"|[http://en.wikipedia.org/wiki/E150d E150d]
+                     '''[http://en.wikipedia.org/wiki/E150b E150b]'''
+                </p>
-[http://en.wikipedia.org/wiki/Caramel_coloring Sulphite ammonia caramel]
+            </td>
-|}
+            <td style="border: 1px solid black;border-collapse: collapse;">
+                <p>
 Sulfites are counted among the top [http://en.wikipedia.org/wiki/Food_allergens food allergens]. They don't cause problems for the vast majority of people but asthmatics that are steroid-dependent or have a great degree of airway hyper reactivity may be at an increased risk of having a reaction to a sulfite containing food (Lester, 1995). Varying degrees of bronchospasm, angiodema, urticaria, nausea, abdominal cramping, and diarrhea are commonly reported (Knodel, 1997). Adverse reactions to sulfites in non-asthmatics are extremely rare. These reactions can range from very mild to quite severe. In very rare cases, a reaction can be life-threatening

@@ Line 1: / Line 1: @@
-Sulfites (sulphites) are inorganic salts that contain the sulfite ion SO<sub>2</sub><sup>-3</sup>. These compounds have antioxidant and preservative properties. They occur naturally in some foods and beverages as a result of fermentation, such as in beer and wine. Sulfites are also regulated food additives used as preservatives to maintain food colour and prolong shelf-life, prevent the growth of micro-organisms, and to maintain the potency of certain medications. Sulfites are used to bleach food starches (e.g. potato) and are also used in the production of some food packaging materials (e.g. cellophane). In fresh fruits and vegetables, sulfites prevent an enzyme called polyphenol oxidase (PPO) from working properly in order to prevent brown pigment formation (Sapers, 1993; Sayavedra-Soto and Montgomery, 1986). Sulfites are thought to inhibit browning by acting as a reducing agent that combines with the ortho-quinones and converts them back to colorless diphenols. They?re used to keep dried fruit like apricots from turning brown and to prevent unwanted bacteria from spoiling the wine.
+Sulfites (sulphites) are inorganic salts that contain the sulfite ion SO<sub>2</sub><sup>-3</sup>. These compounds have antioxidant and preservative properties. They occur naturally in some foods and beverages as a result of fermentation, such as in beer and wine. Sulfites are also regulated food additives used as preservatives to maintain food colour and prolong shelf-life, prevent the growth of micro-organisms, and to maintain the potency of certain medications. Sulfites are used to bleach food starches (e.g. potato) and are also used in the production of some food packaging materials (e.g. cellophane). In fresh fruits and vegetables, sulfites prevent an enzyme called polyphenol oxidase (PPO) from working properly in order to prevent brown pigment formation (Sapers, 1993; Sayavedra-Soto and Montgomery, 1986). Sulfites are thought to inhibit browning by acting as a reducing agent that combines with the ortho-quinones and converts them back to colorless diphenols. They're used to keep dried fruit like apricots from turning brown and to prevent unwanted bacteria from spoiling the wine.
 The list of food and products that often contain sulfites is long. It includes wine, beer, cider, fruit and vegetable juices and concentrates, canned and frozen fruits and vegetables, cereal, cornmeal, cornstarch, crackers and muesli, condiments (coleslaw, horseradish, ketchup, mustard, pickles, relish and sauerkraut), dehydrated, mashed, peeled and pre-cut potatoes, dried fruits and vegetables, dried herbs, spices and teas, fresh grapes, starches, vinegar and wine vinegar, sugar syrups, tomato pastes, pulps and purees, fruit fillings and syrups, gelatin, jams, jellies, preserves, marmalade, molasses, pectin, glazed fruits.
@@ Line 14: / Line 14: @@
 |}
-Sulfites are counted among the top [http://en.wikipedia.org/wiki/Food_allergens food allergens]. They don?t cause problems for the vast majority of people but asthmatics that are steroid-dependent or have a great degree of airway hyper reactivity may be at an increased risk of having a reaction to a sulfite containing food (Lester, 1995). Varying degrees of bronchospasm, angiodema, urticaria, nausea, abdominal cramping, and diarrhea are commonly reported (Knodel, 1997). Adverse reactions to sulfites in non-asthmatics are extremely rare. These reactions can range from very mild to quite severe. In very rare cases, a reaction can be life-threatening
+Sulfites are counted among the top [http://en.wikipedia.org/wiki/Food_allergens food allergens]. They don't cause problems for the vast majority of people but asthmatics that are steroid-dependent or have a great degree of airway hyper reactivity may be at an increased risk of having a reaction to a sulfite containing food (Lester, 1995). Varying degrees of bronchospasm, angiodema, urticaria, nausea, abdominal cramping, and diarrhea are commonly reported (Knodel, 1997). Adverse reactions to sulfites in non-asthmatics are extremely rare. These reactions can range from very mild to quite severe. In very rare cases, a reaction can be life-threatening
 Labeling product containing sulphites, sulfites, sulphur dioxide or sulfur dioxide is a subject of
 EU REGULATION No 579/2012, applicable on June 29th 2012.

← Older revision		Revision as of 09:14, 21 November 2017
Line 1:		Line 1:
−	Sulfites (sulphites) are inorganic salts that contain the sulfite ion SO<sub>2</sub><sup>?3</sup>. These compounds have antioxidant and preservative properties. They occur naturally in some foods and beverages as a result of fermentation, such as in beer and wine. Sulfites are also regulated food additives used as preservatives to maintain food colour and prolong shelf-life, prevent the growth of micro-organisms, and to maintain the potency of certain medications. Sulfites are used to bleach food starches (e.g. potato) and are also used in the production of some food packaging materials (e.g. cellophane). In fresh fruits and vegetables, sulfites prevent an enzyme called polyphenol oxidase (PPO) from working properly in order to prevent brown pigment formation (Sapers, 1993; Sayavedra-Soto and Montgomery, 1986). Sulfites are thought to inhibit browning by acting as a reducing agent that combines with the ortho-quinones and converts them back to colorless diphenols. They?re used to keep dried fruit like apricots from turning brown and to prevent unwanted bacteria from spoiling the wine.	+	Sulfites (sulphites) are inorganic salts that contain the sulfite ion SO<sub>2</sub><sup>-3</sup>. These compounds have antioxidant and preservative properties. They occur naturally in some foods and beverages as a result of fermentation, such as in beer and wine. Sulfites are also regulated food additives used as preservatives to maintain food colour and prolong shelf-life, prevent the growth of micro-organisms, and to maintain the potency of certain medications. Sulfites are used to bleach food starches (e.g. potato) and are also used in the production of some food packaging materials (e.g. cellophane). In fresh fruits and vegetables, sulfites prevent an enzyme called polyphenol oxidase (PPO) from working properly in order to prevent brown pigment formation (Sapers, 1993; Sayavedra-Soto and Montgomery, 1986). Sulfites are thought to inhibit browning by acting as a reducing agent that combines with the ortho-quinones and converts them back to colorless diphenols. They?re used to keep dried fruit like apricots from turning brown and to prevent unwanted bacteria from spoiling the wine.

	The list of food and products that often contain sulfites is long. It includes wine, beer, cider, fruit and vegetable juices and concentrates, canned and frozen fruits and vegetables, cereal, cornmeal, cornstarch, crackers and muesli, condiments (coleslaw, horseradish, ketchup, mustard, pickles, relish and sauerkraut), dehydrated, mashed, peeled and pre-cut potatoes, dried fruits and vegetables, dried herbs, spices and teas, fresh grapes, starches, vinegar and wine vinegar, sugar syrups, tomato pastes, pulps and purees, fruit fillings and syrups, gelatin, jams, jellies, preserves, marmalade, molasses, pectin, glazed fruits.		The list of food and products that often contain sulfites is long. It includes wine, beer, cider, fruit and vegetable juices and concentrates, canned and frozen fruits and vegetables, cereal, cornmeal, cornstarch, crackers and muesli, condiments (coleslaw, horseradish, ketchup, mustard, pickles, relish and sauerkraut), dehydrated, mashed, peeled and pre-cut potatoes, dried fruits and vegetables, dried herbs, spices and teas, fresh grapes, starches, vinegar and wine vinegar, sugar syrups, tomato pastes, pulps and purees, fruit fillings and syrups, gelatin, jams, jellies, preserves, marmalade, molasses, pectin, glazed fruits.

← Older revision	Revision as of 13:33, 9 May 2019
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← Older revision	Revision as of 12:42, 8 January 2018
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Summary - Sulfites - Revision history

Admin: 5 revisions imported

Admin: Protected "Summary - Sulfites" ([Edit=Allow only administrators] (indefinite) [Move=Allow only administrators] (indefinite))

Admin at 09:55, 23 November 2017

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Admin: Created page with "Sulfites (sulphites) are inorganic salts that contain the sulfite ion SO2?3. These compounds have antioxidant and preservative properties. They occur nat..."

Admin: Created page with "Sulfites (sulphites) are inorganic salts that contain the sulfite ion SO₂^?3. These compounds have antioxidant and preservative properties. They occur nat..."