Sulfur dioxide is a colorless gas with a strong aroma (if there is a chemical element in the air, masks should be put on so that it does not get into the lungs and mucous membranes), which is actively used as a preservative in food production and in cooking. Sulfur dioxide has the following chemical formula - SO2. Many manufacturers often in the period of labeling products use the name - E220. Also on the labels of various products can be found and other names of the preservative - sulfur dioxide, sulfur dioxide, sulfurous acid, sulfites. This preservative is perfectly soluble in sulfuric acid, in ethanol and in ordinary water.
The use of sulfur dioxide in the manufacture of products
Why add sulfur dioxide in the production process of various products.
E220 (sulfur dioxide) is actively used in the production of meat products, as well as in the process of harvesting fruits and vegetables, in the production of various beverages, including wine. Wine production is the most popular application for sulfur dioxide. In the production process of meat products, E220 is used to process meat - it prevents the appearance of bacteria on raw materials. Sulfites have a minor side effect - they do not allow the meat color to change, and buyers cannot truly appreciate the freshness of the product. In the process of harvesting fruits and vegetables, the preservative E220 is used for the purpose of an intermediate preservative, they are processed fruits and vegetables prior to immediate processing. Consequently, after processing, the finished product will contain at least E220 and bacteria. Sulfuric acid is often used to process dried fruit, with the aim of better preservation and the acquisition of the presentation.
Before direct transport, virtually all types of citrus fruits are processed with this preservative. It is also worth remembering that the process of producing a variety of soft drinks and beer is also not without the use of sulfurous anhydride.
The use of preservative in the production of juices does not allow the development of mold and acetic acid bacteria during storage.
Sulfur dioxide as a prophylactic is actively used for processing warehouses with fruits and vegetables, for cleaning containers used for storing a variety of beverages and wines.
Also, this type of preservative can often be found in sweets, especially if the candy is filled with fruit (allows you to reduce the number of bacteria and increase the shelf life of the product). Some suppliers of pure water add a preservative to it. E220 in water reduces the amount of harmful and pathogenic microorganisms. But it is important to pay attention to the amount of sulfites in water and other products, since these chemical compounds can harm the body when taking large doses.
Sulfur dioxide in wine
Everyone knows that sulfur dioxide is actively used in the process of preparing wines, and this is not surprising. Today, only in expensive, so-called biodynamic wines, there are no sulfites. Wine without sulfur dioxide is more expensive and has a shorter shelf life. What are the reasons for E220 in wine? The use of preservatives on the original processes allows you to prevent oxidation, stabilizing the microflora of the wort. If you use this supplement in acceptable standards, it will not adversely affect the body. For some reason, many wine lovers are confident that the headache that occurs after drinking this drink is provoked by the E220 preservative. This theory can be considered true only if a large dose of preservative was used in the production process.
Today, the rate of sulfur dioxide in wine is three hundred milligrams per thousand milliliters of wine. Those manufacturers who aim to satisfy the consumer try to add a maximum of two hundred / two hundred and fifty milligrams of preservative per kilogram to their products.
Sulfur dioxide does not affect the taste of the drink.
Sulfur dioxide - harm
No one is hiding the fact that E220 (sulfur dioxide) is a compound of a chemical type with a third hazard class. Let's take a closer look at the effect of E220 preservative on humans. People who are most sensitive to a variety of preservatives, when using large doses or with frequent use of products with the presence of E220 can manifest a wide variety of side effects, among which it is worth noting: heaviness in the stomach, migraine, diarrhea, speech delay, allergic rhinitis, pulmonary edema in acute stage, nausea, dizziness, severe allergic cough, choking, vomiting with bile, etc. Sulfur dioxide preservative has another rather serious side effect - the destruction of proteins and vitamin B1 in the body.
People with asthma should be careful to select products with a sulfite content, as well as products that have been pre-treated with this preservative, as this chemical compound can cause serious allergic reactions. It should be immediately prior to making a purchase as carefully as possible to examine the label, in particular to pay attention to the composition of the manufacturer. Before using sulphide-treated fruits, vegetables or dried fruits, they must be thoroughly rinsed under running water. After putting in a container with water (ninety-five to one hundred degrees Celsius) and hold there for five to ten minutes. It is by using hot water that you can quickly and without additional costs carry out the desulfurization procedure (very often this method is used in production). There is a mass (norm) of the amount of sulfur dioxide (including common products) - one hundred milligrams per kilogram of product (daily allowance). If you do not exceed the specified rate, E220 will not have a negative impact on the human body.