E220 – Sulphur Dioxide

Description

Colourless gas with pungent odour, preservative and antioxidant

Risks

Notes

E220, or sulfur dioxide, is a colorless gas with a sharp, pungent smell that's been used to preserve food for thousands of years. It occurs naturally during volcanic eruptions and is also produced when sulfur-containing materials burn. For commercial food use, it's typically manufactured by burning sulfur in controlled industrial processes, then captured and purified. The gas can be used directly or dissolved in water to create sulfurous acid, which serves the same preservative function. Sulfur dioxide works as both a preservative and an antioxidant, preventing bacteria and mold growth while also stopping foods from turning brown due to oxidation - the same process that makes cut apples turn brown when exposed to air. You'll find E220 most commonly in dried fruits (like apricots, raisins, and figs), wine, fruit juices, and some processed potato products. It's particularly noticeable in dried apricots, where it keeps them bright orange instead of turning brown, and in wine, where it prevents spoilage and maintains flavor. While E220 is technically a synthetic additive when used commercially, sulfur compounds occur naturally in many foods and in our bodies. It's suitable for vegetarians and vegans, and generally acceptable under most religious dietary laws. However, there's an important safety consideration: some people, particularly those with asthma, can be sensitive or allergic to sulfites. This is why foods containing E220 must be clearly labeled in many countries, and it's banned from use in fresh meats and foods that are significant sources of vitamin B1, which sulfites can destroy.