e220 Sulphur Dioxide

Food additive in the category of natural preservatives, used since ancient times in the Roman Empire and ancient Egypt. It is a colorless gas, obtained by burning sulphur. This gas dissolves in the aqueous phase of the food subject to preservation and forms the reactive agent, provided that the food has an acidic pH (lower than 7). Thus enzymatic and bacterial degradation is prevented. Being oxidizing, it is also used as a bleaching agent for flour, but usually it modifies (oxidizes) the natural color of foods and reduces the quantity of vitamins in these. By heating the food, the additive is eliminated as a gas. When ingested, it is broken down in the liver into harmless sulphates and is excreted by urine.

Other additives

e953 Isomalt
Food additive with multiple functions. It is a natural product with anti-caking, thickening, emulsifying, glazing role and is a substance-support for other additives and sweeteners. Due to its high temperature stability, this sweetener is successfully used in heat-treated…
e955 Sucralose
Food additive with sweetening role, obtained by chemical processes from regular sugar, being 600 times sweeter than sugar, very stable at any pH and at high temperatures, as well as over time, thus allowing its use in a…
e957 Thaumatin
Food additive with flavor enhancing and sweetening role. It is a natural product, obtained from the katemfe’s fruit seed husks of the Thaumatococcus daniellii shrub that grows in West Africa. As a sweetener, thaumatin is 2000 times sweeter…
Food additives