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E223 Sodium Metabisulfite: Uses and Safety

E223 (sodium metabisulfite) is an approved food additive used as a preservative and antioxidant. It inhibits bacterial and fungal growth and prevents enzymatic browning in food products.

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Things worth knowing about "E223"

E223 (sodium metabisulfite) is an approved food additive used as a preservative and antioxidant. It inhibits bacterial and fungal growth and prevents enzymatic browning in food products.

What is E223?

E223, commonly known as sodium metabisulfite (also spelled sodium metabisulphite) or sodium pyrosulfite, is an inorganic salt of sulfurous acid with the chemical formula Na₂S₂O₅. It belongs to the sulfite group of compounds and is widely used in the food industry as an approved additive. Within the European Union, E223 is officially permitted as a food additive and functions primarily as a preservative, antioxidant, and flour treatment agent.

Uses and Applications

E223 has a broad range of applications in food processing and other industries:

Food preservation: Wine, beer, fruit juices, dried fruits, seafood, potato products, and pickled vegetables
Antioxidant action: Prevents enzymatic browning (oxidation) of fruits and vegetables during processing
Flour treatment: Improves dough handling and baking properties
Pharmaceuticals: Used as a preservative in medicines and injectable solutions
Photography and industry: Applied as a reducing agent in various industrial processes

Mechanism of Action

When dissolved in water, sodium metabisulfite releases sulfurous acid (H₂SO₃) and sulfite ions (SO₃²⁻). These act in several ways to provide antimicrobial and antioxidant effects:

Inhibition of enzymes responsible for food browning (e.g., polyphenol oxidase)
Disruption of the metabolic processes of bacteria, yeasts, and molds
Binding of oxygen and free radicals, thereby preventing oxidative spoilage

Health Aspects and Intolerances

For the majority of the population, E223 is considered safe when used as intended. However, sensitive individuals may experience adverse reactions:

Sulfite Intolerance

People with sulfite intolerance may develop symptoms after consuming sulfite-containing foods, including:

Headaches and nausea
Skin redness and itching
Gastrointestinal discomfort and diarrhea
Breathing difficulties, particularly in individuals with asthma

Asthma and Respiratory Effects

Individuals with asthma are particularly sensitive to sulfites. In rare cases, severe bronchospastic reactions have been reported. People with known bronchial asthma should consume sulfite-containing foods with caution.

ADI Value and Safety

The European Food Safety Authority (EFSA) has established an Acceptable Daily Intake (ADI) of 0.7 mg per kilogram of body weight for sulfites (expressed as SO₂ equivalent). In the EU, foods containing sulfites at concentrations above 10 mg/kg or 10 mg/l must be labeled with the term sulphites or sulfur dioxide.

Labeling Requirements in the EU

According to the EU Food Information Regulation (FIR, Regulation (EU) No. 1169/2011), sulfites are among the 14 major allergens that must be clearly indicated on food labels. The labeling may appear as E223, sodium metabisulfite, or sulphites/sulfur dioxide.

Permitted Maximum Levels

The maximum permitted levels for E223 vary by food category and are regulated under EU Regulation (EC) No. 1333/2008 on food additives. Examples of permitted limits include:

Dried fruits: up to 2000 mg/kg
Wine: up to 200 mg/l (depending on wine type)
Cooked shrimp: up to 150 mg/kg
Potato products: up to 400 mg/kg

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)... EFSA Journal, 2016.
Regulation (EC) No. 1333/2008 of the European Parliament and of the Council on food additives. Official Journal of the European Union.
World Health Organization (WHO) / FAO: Toxicological evaluation of certain food additives. WHO Food Additives Series, Geneva.

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