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Sulfur compounds are food additives that have been used especially in winemaking since ancient times. Many foods naturally contain sulfur-containing compounds.
The process of desulphurisation of food has been done since ancient times. Food sulfurization process; It is a process used in the drying and preservation of fruits and vegetables, fresh fruits to be used for marmalade, jam and in the wine industry. As the sulfurizing agent used in these processes, firstly sulfur dioxide (SO2), potassium bisulfite, potassium metasulfite, sodium bisulfite, sodium sulfite and sodium metabisulfite, which can easily be converted to sulfur dioxide under suitable conditions, come to mind.
The process of sulfurization of foods is used as an antimicrobial in the control of microorganisms, as an antioxidant, reducing agent and enzyme inhibitor in enzymatic and non-enzymatic browning reactions.
The 6 sulfur compounds used in sulfurization are in GRAS status. Unlike potassium sulfide (K2O3), sulfurous acid (H2SO3) are not GRAS, special permits are taken for these sulfur compounds.
In the Food Additives Regulation; sodium metabisulphite and sulfur dioxide, antimictobial agents, preservatives. In the Turkish Food Codex Labeling Regulation / EK1 - Allergenic Substances or Products List, the phrase "It should not be used more than 15 grams per ton of product (E223)" is included to prevent sodium metabisulphite from showing allergenic effects.
Sodium metabisulfite today; It is used as a bleach in confectionery and cakes in the food industry, as a loosening agent in bread and crackers, as an antimicrobial in fruit juice, canned food and cereal products. Apart from these, in industry; It is used as a bleach in printing, dyeing processes, waste water, textile and wood industries.
