Calcium sulfite
Score impact
-0.40
points/product
Description
E226, known as calcium sulfite, is a food additive belonging to the preservative category. It is a calcium salt of sulfurous acid, with the chemical formula CaSO3. Its origin is synthetic, although sulfites occur naturally in some foods during fermentation processes. Industrially, calcium sulfite is obtained by reacting sulfurous acid with calcium carbonate or calcium hydroxide, followed by a drying and grinding process.
It appears as a white crystalline powder, slightly soluble in water, with a characteristic sulfur dioxide odor. Its main function is to act as a preservative, antioxidant, and bleaching agent, inhibiting microbial growth and preventing enzymatic and non-enzymatic browning.
The history of its use dates back to antiquity, when sulfur dioxide was used to preserve wines. In the European Union, calcium sulfite has been authorized as a food additive since 1995, regulated by Regulation (EC) No 1333/2008. The European Food Safety Authority (EFSA) has evaluated its safety on several occasions, most recently in 2016, establishing an Acceptable Daily Intake (ADI) of 0.7 mg SO2 equivalent per kg body weight per day for all sulfites. The World Health Organization (WHO) has also evaluated sulfites, setting a similar ADI.
The overall safety assessment indicates that, at authorized doses, E226 does not pose a significant health risk to the general population. However, mandatory labeling is required when the concentration exceeds 10 mg/kg or 10 mg/L, indicating 'contains sulfites' to alert sensitive individuals. In summary, E226 is an effective and safe food additive within established limits, although it should be avoided by people with asthma or sulfite allergy.
E226 is mainly used as a preservative and antioxidant in a variety of processed foods. According to EC Regulation 1333/2008, it is authorized in categories such as: wines (up to 200 mg/L total SO2, although it varies by wine type), ciders, beers, fruit juices, dried fruits (e.g., dried apricots, up to 2000 mg/kg), pickled vegetables, frozen shellfish (to prevent blackening), and potato products (e.g., frozen french fries).
In the Spanish market, it is found in white and red wines, craft beers, dried fruits (figs, raisins), and some pickles. Authorized limits vary: for example, in dried fruits the maximum is 2000 mg/kg, while in wines it is 200 mg/L. Comparatively, the FDA allows the use of sulfites in foods but with similar limits; in Japan, their use is more restricted, especially in fresh fruits.
It is important to note that E226 is not permitted in baby foods or fresh meat products.
The side effects of E226 are mainly associated with sulfite sensitivity, which affects approximately 1% of the population, especially asthmatics (5-10% of asthmatics). Symptoms include: respiratory difficulty, wheezing, hives, abdominal pain, diarrhea, and in rare cases, anaphylactic shock. The biological mechanism is not fully understood, but it is believed that sulfites may trigger an IgE-mediated allergic reaction or an intolerance due to sulfite oxidase deficiency.
Studies have shown that inhalation of sulfur dioxide (released by sulfites in an acidic medium) can cause bronchoconstriction. EFSA concludes that for the general population, sulfites are safe at authorized doses, but recommends labeling to protect sensitive individuals. No significant drug interactions have been documented, although theoretically they could interfere with thiamine (vitamin B1) absorption. The ADI of 0.7 mg SO2/kg/day is considered safe, and estimated dietary exposure is below this limit for most consumers.
In summary, adverse effects are rare and limited to sensitive individuals.
- Calcium sulfite
- Calcium sulphite
- Calcium sulfite hydrate
- Calcium salt of sulfurous acid
- Calcium sulfite powder
- Precipitated calcium sulfite
- Neutral calcium sulfite
- Trioxosulfuric acid calcium salt
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