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E220 Sulphur Dioxide: Uses, Effects and Health Risks

E220 is the EU food additive code for sulphur dioxide (SO2), a gaseous preservative and antioxidant used primarily in wine, dried fruits, and fruit juices to extend shelf life.

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Things worth knowing about "E220"

E220 is the EU food additive code for sulphur dioxide (SO2), a gaseous preservative and antioxidant used primarily in wine, dried fruits, and fruit juices to extend shelf life.

What is E220 (Sulphur Dioxide)?

E220 refers to sulphur dioxide (SO2), a colourless gas with a pungent odour that is used in the food industry as a preservative and antioxidant. It belongs to the sulphite family and is one of the oldest known preservatives, having been used since antiquity to preserve wine.

Uses and Applications

Sulphur dioxide is used across a wide range of foods and beverages to maintain quality and extend shelf life:

Wine and grape must: Inhibits unwanted yeasts and bacteria and protects against oxidation
Dried fruits (e.g. apricots, raisins): Preserves colour and prevents mould growth
Fruit juices and preserves: Extends shelf life
Vinegar, jams, and vegetables: Antimicrobial action and colour protection
Dried potato products and crustacean products: Prevents browning

Mechanism of Action

Sulphur dioxide acts as a preservative through several mechanisms:

Antimicrobial: SO2 inhibits the growth of yeasts, moulds, and bacteria by interfering with cellular metabolic processes.
Antioxidant: It binds free oxygen and prevents oxidation of food components, thereby reducing browning, flavour loss, and vitamin degradation.
Enzymatic inhibition: It inhibits enzymes such as polyphenol oxidase, which are responsible for enzymatic browning reactions.

Regulatory Approval and Legal Framework

E220 is authorised in the European Union under Regulation (EC) No 1333/2008 on food additives. Maximum permitted levels (in mg/kg or mg/l) are defined for each food category. Foods containing more than 10 mg/kg or 10 mg/l of sulphites must carry the label contains sulphites or contains sulphur dioxide. This labelling requirement is an important protection for sensitive individuals.

Potential Health Risks and Intolerances

For most people, E220 is considered safe at approved levels. However, certain groups may be sensitive:

Sulphite sensitivity: Individuals with sulphite intolerance may experience symptoms such as headaches, nausea, skin flushing, or abdominal pain after consuming sulphite-containing foods.
Asthma sufferers: SO2 can trigger bronchospasms and worsen breathing difficulties in people with asthma. It is estimated that 5-10% of asthma patients are affected.
Allergic reactions: In rare cases, severe allergic reactions may occur.
ADI value: The European Food Safety Authority (EFSA) has established an acceptable daily intake (ADI) of 0.7 mg/kg body weight/day for sulphites.

E220 in the Wine Industry

Sulphur dioxide plays a particularly important role in winemaking. It is used both during the winemaking process and at bottling to protect wine from oxidation and microbial spoilage. Wines labelled as containing sulphites generally contain more than 10 mg/l of SO2. The actual content varies by wine type, with sweet wines typically containing higher amounts than dry wines.

Labelling and Identification

On food packaging, E220 may appear under the following names:

E220
Sulphur dioxide
Sulfur dioxide
Sulphite (in a broader sense, together with E221-E228)
SO2

References

European Food Safety Authority (EFSA): Re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222), sodium metabisulfite (E 223), potassium metabisulfite (E 224), calcium sulfite (E 226), calcium hydrogen sulfite (E 227) and potassium hydrogen sulfite (E 228) as food additives. EFSA Journal, 2016.
European Commission: Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives. Official Journal of the European Union, 2008.
World Health Organization (WHO) / Food and Agriculture Organization (FAO): Joint FAO/WHO Expert Committee on Food Additives (JECFA) -- Monograph on Sulphur Dioxide. WHO Food Additives Series, Geneva.

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