E228 Potassium Hydrogen Sulphite: Uses and Safety
E228 (potassium hydrogen sulphite) is an approved food additive used as a preservative and antioxidant in a wide range of foods and beverages.
Things worth knowing about "E228"
E228 (potassium hydrogen sulphite) is an approved food additive used as a preservative and antioxidant in a wide range of foods and beverages.
What is E228?
E228, commonly known as potassium hydrogen sulphite (also spelled potassium bisulphite or potassium hydrogen sulfite), is an inorganic salt of sulphurous acid. It is approved by the European Union as a food additive under the E-number 228 and belongs to the group of sulphites. In the food industry, E228 is primarily used as a preservative and antioxidant to protect food products from microbial spoilage and oxidative browning.
Chemical Properties
Potassium hydrogen sulphite has the chemical formula KHSO₃. It is a white to yellowish crystalline powder with a characteristic sulphurous odour. When dissolved in water, it releases sulphur dioxide (SO₂), which is responsible for its preservative and antioxidant activity. E228 is highly water-soluble and is often applied in liquid form during food processing.
Use in Food Products
E228 is authorised for use in a wide variety of food products and beverages. Common applications include:
- Wine and beer: Prevents oxidative browning and inhibits the growth of unwanted microorganisms.
- Dried fruits and vegetables: Preserves colour and extends shelf life.
- Potato products: Prevents enzymatic browning (e.g., in chips and frozen fries).
- Fruit juices and concentrates: Protects against oxidation and colour changes.
- Seafood and shrimps: Prevents melanosis (black spot formation).
- Vinegar and mustard: Preserves and stabilises the product.
Mechanism of Action
E228 acts in two main ways:
- Antioxidant activity: The released sulphur dioxide (SOâ‚‚) binds reactive oxygen species, thereby preventing both enzymatic and non-enzymatic browning. It specifically inhibits the enzyme polyphenol oxidase, which is responsible for the browning of fruits and vegetables.
- Antimicrobial activity: SOâ‚‚ inhibits the growth of bacteria, yeasts, and moulds by penetrating cell membranes and disrupting enzymatic processes within microorganisms.
Legal Regulations and Maximum Levels
The use of E228 in the European Union is regulated by Regulation (EC) No 1333/2008 on food additives. Permitted maximum levels vary by food category and are expressed as SOâ‚‚ equivalents. Foods containing sulphites at a concentration exceeding 10 mg/kg or 10 mg/l must be labelled with the term sulphites or sulphur dioxide in the ingredient list, as sulphites are among the 14 major food allergens recognised under EU law.
Tolerability and Potential Side Effects
For most people, E228 is considered safe at the approved levels. However, sulphites can trigger adverse reactions in sensitive individuals. Asthmatics are particularly susceptible. Possible reactions include:
- Breathing difficulties and bronchospasm (especially in people with asthma)
- Skin reactions such as hives or redness
- Headaches and migraine
- Gastrointestinal complaints such as nausea and diarrhoea
- In rare cases: anaphylactic reactions
Individuals with a known sulphite intolerance or severe asthma should avoid foods containing E228 and always check ingredient labels carefully.
Assessment by Regulatory Authorities
The European Food Safety Authority (EFSA) has comprehensively evaluated sulphites, including E228. The acceptable daily intake (ADI) for sulphites expressed as SOâ‚‚ equivalents is set at 0.7 mg per kg body weight per day. When used within the permitted maximum levels, E228 is considered safe for the general population. However, particular caution is advised for sulphite-sensitive individuals and asthmatics.
References
- European Food Safety Authority (EFSA): Re-evaluation of sulphur dioxide (E 220), sodium sulphite (E 221), sodium bisulphite (E 222), sodium metabisulphite (E 223), potassium metabisulphite (E 224), calcium sulphite (E 226), calcium hydrogen sulphite (E 227), and potassium hydrogen sulphite (E 228) as food additives. EFSA Journal, 2016.
- European Parliament and Council of the European Union: Regulation (EC) No 1333/2008 on food additives. Official Journal of the European Union, 2008.
- Joint FAO/WHO Expert Committee on Food Additives (JECFA): Sulphur dioxide and sulphites -- safety evaluation. WHO Food Additives Series, Geneva.
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