Sulfur dioxide is widely used in the food and beverage industries due to its protective and antioxidant properties. Sulfur dioxide as an additive is harmless to healthy people when used at recommended concentrations. However, even at high dilution, it can trigger asthma when inhaled or swallowed by sensitive individuals. 90 percent of asthma sufferers are worsened by soft drinks containing sulfur dioxide.
-analizi.jpg "Determination of Additives - Sulfur Dioxide (SO2) Analysis")
The amount of sulfur dioxide in foods is limited by relevant legal regulations and good manufacturing practices. Dried fruits and vegetables and alcoholic or non-alcoholic beverages are the most common foods and beverages containing sulfur dioxide.
Sulfur agents are widely used as preservatives in foods, beverages and pharmaceuticals. However, in recent years there has been a large number of reactions to sulphidizing agents.
Sulfur dioxide, known as E220-E228 in the food industry, is used as a preservative to prevent food from darkening due to its antimicrobial properties that prevent spoilage caused by microorganisms and its antioxidant properties that prevent chemical and enzymatic oxidation.
Today, sulfur dioxide is used in a wide variety of foods and beverages such as snacks, biscuits, juices, syrup, wine and beer, as well as fresh or dried vegetables and fruits, jams and marmalades, nuts, seafood and meat products.
In our organization, testing, analysis, measurement, and evaluation studies are carried out in compliance with national and international standards and current legal regulations, ensuring reliable and impartial results. Among the numerous tests conducted within this scope are additive determination – sulfur dioxide (SO2) analysis services.
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