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Risk analysis of sulfur dioxide
- Apr 05, 2017 -

Sulphur dioxide is both at home and abroad to allow the use of a food additive, in food industry plays in color, antiseptic, bleach and antioxidant function. Sulfur dioxide is both at home and abroad to allow the use of a food additive, usually this material with sodium metabisulfite, sodium metabisulfite, sodium sulfite, hydrogen sulfite sodium sulfite, low sodium sulfite add to foods, or using sulphur fumigation methods used in food processing, play of color, antiseptic, bleach and antioxidant function. Such as dried fruits, vegetables, preserves, fruit production, sugar processing and edible fungi and algae in fresh during storage and can prevent oxidative Browning during the processing or microbial contamination. Using sulfur dioxide fumigation of fruit and vegetable raw materials, can inhibit the activity of oxidative enzymes in the raw materials, the products bright appearance. In the processing of sugar, sulfur dioxide can achieve a bleaching effect in conjunction with coloured substances.