Sulphites are a food additive used to preserve and maintain food colour and shelf life. They occur naturally in some foods and the human body and are safe for most people to eat. Sulphites are also used to bleach food starches and are used in the production of some food packaging materials like cellophane.
People with sulphite allergies need to avoid almost all packaged food. Fresh fruits and vegetables must be washed extremely well to eliminate residues.
ALSO KNOWN AS:
- E 220, E 221, E 222, E 223, E 224, E 225, E 226, E 227, E 228 (European names)
- potassium bisulphite, potassium metabisulphite
- sodium bisulphite, sodium dithionite, sodium metabisulphite, sodium sulphite
- sulphur dioxide
- sulphurous acid
- sulphiting agents
POSSIBLE FOOD SOURCES OF SULPHITES:
- packaged foods
- Alcoholic and non-alcoholic beer and cider
- Wine
- Bottled lemon and lime juices and concentrates
- Canned and frozen fruits and vegetables
- Cereal, cornmeal, cornstarch, crackers and muesli
- Condiments (coleslaw, horseradish, ketchup, mustard, pickles, relish and sauerkraut)
- Dehydrated, mashed, peeled and pre-cut potatoes, and frozen french fries
- Dried fruits and vegetables, such as apricots, coconut and raisins, sweet potato
- Dried herbs, spices and teas
- Fresh grapes
- Fruit and vegetable juices
- Starches (for example, corn starch, potato starch)
- Sugar syrups (glucose, glucose solids, syrup dextrose, corn syrup, table syrup)
- Tomato pastes, pulps and purees
- Vinegar and wine vinegar
NON-FOOD SOURCES OF SULPHITES:
- Bottle-sanitizing solutions for home brewing
- Cellophane