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E221 Sodium Sulphite – Food Preservative

E221 is the EU food additive code for sodium sulphite, a preservative and antioxidant used in many foods and beverages to prevent discolouration and spoilage.

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Things worth knowing about "E221"

E221 is the EU food additive code for sodium sulphite, a preservative and antioxidant used in many foods and beverages to prevent discolouration and spoilage.

What is E221 (Sodium Sulphite)?

E221 refers to sodium sulphite (chemical formula: Na₂SO₃), an inorganic salt of sulphurous acid. As an approved food additive in the European Union, it is primarily used as a preservative and antioxidant. It belongs to the sulphite group of additives (E220–E228) and protects food from oxidative spoilage and microbial growth.

Uses in Food

Sodium sulphite (E221) is found in a wide range of food products and beverages. Common applications include:

Dried fruits and vegetables (e.g. dried apricots, raisins)
Wine and other alcoholic beverages
Fruit juices and syrups
Seafood and shellfish (to prevent blackspot formation)
Potato products (e.g. chips, instant mashed potato)
Vinegar and pickled foods
Starch products and gelatine

Beyond food, sodium sulphite also has industrial uses in paper manufacturing, photography, and as a reducing agent in the chemical industry.

Mechanism of Action

Sodium sulphite acts in two primary ways:

Antioxidant action: It scavenges reactive oxygen species, preventing both enzymatic and non-enzymatic browning of food (such as the browning of cut fruit).
Antimicrobial action: In aqueous solution, sodium sulphite forms sulphurous acid (H₂SO₃), which inhibits the growth of yeasts, moulds, and bacteria, thereby extending the shelf life of food products.

Health Aspects and Intolerances

For the majority of the population, sodium sulphite is considered safe when consumed in approved quantities. However, sulphites can cause reactions in sensitive individuals:

Sulphite sensitivity: Individuals with sulphite intolerance may experience symptoms such as headaches, skin flushing, nausea, or gastrointestinal complaints.
Asthma: In people with asthma, sulphites can trigger bronchoconstriction. It is estimated that 3–10% of asthma sufferers are sulphite-sensitive.
Allergic reactions: In rare cases, anaphylactic reactions have been reported.

For this reason, EU food labelling regulations require that sulphites must be declared on the label when present at concentrations of 10 mg/kg or 10 mg/l or more in the final product (e.g. with the indication contains sulphites or contains sulphur dioxide).

Regulatory Status

In the European Union, E221 is authorised under Regulation (EC) No 1333/2008 on food additives. The maximum permitted levels vary by food category and are defined in the annexes of this regulation. The European Food Safety Authority (EFSA) has established an acceptable daily intake (ADI) for sulphites of 0.7 mg/kg body weight per day, expressed as sulphur dioxide.

Labelling Requirements

Foods containing sodium sulphite (E221) must be labelled accordingly. As sulphites are among the 14 major allergens recognised under EU law, their presence must be clearly highlighted in the ingredient list. This obligation also applies to loose goods and dishes served in the catering and restaurant sector.

References

European Food Safety Authority (EFSA): Re-evaluation of sulfur dioxide (E 220), sodium sulfite (E 221), sodium bisulfite (E 222) ... as food additives. EFSA Journal, 2016.
Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives.
Federal Institute for Risk Assessment (BfR): Assessment of sulphite intolerances, BfR Publications, Berlin.

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