Potassium hydrogen sulfite
Score impact
-0.40
points/product
Description
E228, also known as potassium hydrogen sulfite or potassium bisulfite, is a food additive used primarily as a preservative and antioxidant. It belongs to the sulfite group, which includes compounds such as sulfur dioxide (E220) and sodium sulfite (E221). It appears as a white or slightly yellowish crystalline powder with a characteristic sulfur dioxide odor.
Industrially, it is obtained by reacting sulfur dioxide with potassium carbonate or potassium hydroxide in aqueous solution, followed by crystallization and drying. Its main function is to inhibit the growth of microorganisms (bacteria, yeasts, and molds) and prevent oxidation and enzymatic and non-enzymatic browning in foods. This makes it especially useful in products such as wines, beers, dried fruits, fruit juices, pickled vegetables, and processed seafood.
The history of its use dates back to ancient times, when sulfur dioxide was used to preserve wines. In the European Union, E228 is approved as a food additive under Regulation (EC) No 1333/2008, and its use is regulated by the European Food Safety Authority (EFSA). EFSA has re-evaluated sulfites several times, establishing an Acceptable Daily Intake (ADI) of 0.7 mg SO2 equivalent per kg body weight per day. The World Health Organization (WHO) has also evaluated these compounds, agreeing with the ADI.
Regarding food safety, E228 is considered safe for the general population when consumed within established limits. However, it may cause adverse reactions in sensitive individuals, especially asthmatics. In food labeling, European regulations require the declaration of sulfites when they exceed 10 mg/kg or 10 mg/L (expressed as SO2), as they are potential allergens. E228 is also used in the pharmaceutical and cosmetic industries as an antioxidant.
In summary, it is an effective and safe additive under normal conditions of use, but caution is required in susceptible individuals.
E228 is used in a wide variety of foods as a preservative and antioxidant. The main food categories where it is used include: alcoholic beverages (wine, beer, cider), processed fruits and vegetables (dried fruits, purees, juices, pickled vegetables), potato products (chips, instant mashed potatoes), seafood (shrimp, prawns), bakery products (frozen doughs), and condiments (vinegar, mustard).
In the Spanish market, specific examples include: red and white wines (where it is added to prevent oxidation and bacterial growth), craft beers, dried fruits such as apricots and raisins, bagged potato chips, frozen cooked shrimp, and pickles such as olives and gherkins. Authorized limits vary by product according to Regulation EC 1333/2008. For example, in wine the maximum limit is 200 mg/L (expressed as SO2) for red wines and 400 mg/L for white and rosé wines; in dried fruits it can be up to 2000 mg/kg; in cooked shrimp up to 150 mg/kg.
Compared to the US FDA, E228 is also approved (as GRAS) with similar limits, although the FDA does not require allergen labeling for sulfites below 10 ppm. In Japan, its use is permitted but with stricter restrictions in some products such as meat.
Overall, E228 is a widely accepted additive internationally.
The side effects of E228 are mainly associated with sulfite sensitivity, which affects approximately 1% of the general population and 5-10% of asthmatics. Documented adverse reactions include: respiratory difficulty (bronchospasm), urticaria, angioedema, 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 hypersensitivity reaction or an intolerance due to sulfite oxidase deficiency. The most sensitive populations are asthmatics, especially those with steroid-dependent asthma, and individuals with sulfite oxidase deficiency (a rare metabolic disease). It has also been reported that sulfites can destroy thiamine (vitamin B1) in foods, although this does not pose a significant risk in varied diets. Drug interactions: no clinically relevant interactions have been described, but caution is recommended in patients taking corticosteroids or bronchodilators.
EFSA and WHO have concluded that for the general population, consumption of sulfites within the ADI (0.7 mg/kg/day) does not pose a health risk. However, for sensitive individuals, even low doses can trigger symptoms. Therefore, regulations require allergen labeling. In summary, E228 is safe for most people but should be avoided by those with known sulfite sensitivity.
- Potassium bisulfite
- Potassium hydrogen sulfite
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