E220 is the European Union's designated code for sulphur dioxide, a widely recognized food additive celebrated for its powerful preservative and antioxidant qualities.
This colorless gas, naturally occurring and historically significant, plays a crucial role in preventing spoilage and maintaining the freshness of various food and beverage products. Obtained by burning sulfur, its application dates back to ancient civilizations, including the Roman Empire and ancient Egypt, where it was utilized as a natural preservative.
Understanding Sulphur Dioxide (E220)
Sulphur dioxide (E220) is primarily known for two key functions in the food industry:
- Preservative: It inhibits the growth of undesirable microorganisms such as bacteria, yeasts, and molds, which are common causes of food spoilage. This effectively extends the shelf life of perishable items.
- Antioxidant: It prevents unwanted chemical changes like enzymatic browning in fruits and vegetables, and oxidative spoilage in fats, by scavenging free radicals and reducing agents. This helps maintain the product's color, flavor, and nutritional value.
Key Characteristics of E220
| Characteristic | Description |
|---|---|
| Common Name | Sulphur Dioxide |
| EU Additive Code | E220 |
| Physical State | Colorless gas (at standard temperature and pressure) |
| Source | Obtained by burning elemental sulfur |
| Primary Functions | Preservative, Antioxidant |
| Historical Use | Documented since ancient times in the Roman Empire and ancient Egypt |
Where is E220 Commonly Found?
E220 and its related sulphite compounds (E221-E228) are commonly used across a broad spectrum of food and drink products. Its effectiveness in controlling microbial growth and preventing oxidation makes it indispensable in certain categories.
- Wine and Beer: This is perhaps its most famous application. E220 is used to prevent oxidation, inhibit unwanted bacterial growth, and stabilize the wine's color and flavor. It's often added at various stages of the winemaking process.
- Dried Fruits: To preserve their vibrant color (e.g., apricots, golden raisins) and prevent spoilage. It helps maintain the appealing appearance and extends shelf life.
- Fruit Juices and Concentrates: Used to inhibit enzymatic browning and microbial spoilage, ensuring product quality.
- Vinegar: Acts as a preservative to maintain its quality and prevent unwanted microbial growth.
- Processed Meat Products: Occasionally used in specific types, such as some sausages, to inhibit bacterial growth and maintain freshness.
- Other Food Items: Can sometimes be found in certain baked goods, jams, ciders, and pickles.
For more detailed information on food additives and their uses, the Food Standards Agency provides comprehensive guidance in the UK.
Safety and Regulatory Aspects
While E220 is generally recognized as safe (GRAS) for the general population when consumed within approved limits, some individuals may be sensitive to sulphites.
- Asthma Sufferers: A small percentage of asthmatics can experience adverse reactions, ranging from mild wheezing to severe asthmatic attacks, upon consuming sulphite-containing foods.
- Labeling Requirements: Due to potential sensitivities, regulations in many regions, including the European Union and the United States, mandate that foods containing sulphites above a certain concentration (e.g., 10 parts per million) must clearly declare their presence on the label. This is often indicated by "contains sulphites" or by listing E220 directly.
Consumers who suspect a sensitivity to sulphites are advised to check food labels carefully. The European Food Safety Authority (EFSA) offers scientific opinions and risk assessments on food additives, including E220.
