Question

talk about Sulfites as a food additive

a)introduction about sulfites
b) Application (examples of food products containing sulfites ex: bread, meat, beverages..), amounts used per serving....)
c) Discussion about sulfites (Toxicity (animal experiments, human toxicity testing if applicable) , doses + effects)
d) conclusion (your opinion on whether the additive sulfites should be banned or not , if yes propose substitutes)

Answer 1

(a).

Sulfites are used as a food preservative or enhancer. They typically used in the following forms:

• Potassium bisulfite or potassium metabisulfite
• Sodium bisulfite, sodium metabisulfite or sodium sulfite
• Sulfur dioxide, which is not a sulfite, but a closely related chemical oxide

(b).

Applications :-

  Sulfites are often used as preservatives in dried fruits, preserved radish, and dried potato products. Sodium bisulfite is also added to leafy green vegetables in salad bars and elsewhere, to preserve freshness, under names like LeafGreen. It can be used to preserve color of some fruits, such as bananas.

• Wine :-

(Especially white wines) Sulfites occur naturally in all wines to some extent, but sulfites are commonly added to stop fermentation at a desired point, and may also be added to wine as preservatives to prevent spoilage and oxidation at several stages of the winemaking. Sulfur dioxide (SO2, sulfur with two atoms of oxygen) protects wine from not only oxidation, but also from bacteria. Without sulfites, grape juice would quickly turn to vinegar.

Organic wines are not necessarily sulfite-free, but generally have the lowest amount because no additional sulfites are added, as with most wines. In general, white wines contain more sulfites than red wines, and sweeter wines contain more sulfites than dryer ones.

• Dried Fruits :-

Sulfites are often used as preservatives in dried fruits, preserved radish, and dried potato products.In 1986, the Food and Drug Administration in the United States banned the addition of sulfites to all fresh fruit and vegetables that are eaten raw.

• Shrimp :-

Shrimp are sometimes treated with sulfites on fishing vessels, but the chemical may not appear on the label.

• Sulfites ares used typically in the following foods:  

baked goods
beer
canned vegetables
condiments
dairy products
dehydrated vegetables
dehydrated potatoes
dried fruits
filled crackers
frozen potatoes
frozen shrimp/lobster
fruit juices
gelatin
grain products
molasses
nut products
plant protein isolates
processed seafood
soup mixes
sweet sauces
tea
vegetable juice
vinegar
wine

(c).

Toxicity of sulfites :-

Sulfites are a preservative many people are sensitive to that can severely aggravate asthma. Their use on fresh fruits and vegetables is banned in the United States, but sulfites are present in other foods. (Avoid products listing sulfur dioxide, potassium bisulfite, sodium bisulfite or sodium sulfite on the label.)

(d).

Yes, sulfite as a food additive should be banned in our country.

Substitute of sulfites:-

  sodium acetate, compared with sodium nitrite and sulfite, showed a better capacity to inhibit the growth of spoilage bacteria. Their combination with chitosan could replace the antioxidant activity of sulfite in food when it is added.

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