Potassium hydrogen sulfite

International Numbering System (INS) for Food Additives: 228

Food additives Europe numbers: E228 

Potassium hydrogen sulfite, also known by its INS number 224 and E number E224, can be used as a food additive, but its applications are similar to potassium bisulfite (E228) and face similar limitations due to safety concerns and a growing preference for minimally processed foods. Here's a breakdown:

What is Potassium Hydrogen Sulfite?

• Chemical compound: Potassium hydrogen sulfite is a white crystalline or liquid compound formed by reacting sulfur dioxide with potassium carbonate or hydroxide. Sulfur dioxide is a naturally occurring gas but also used as a food additive.

Preservative Function:

• Antioxidant and antimicrobial effects: Similar to potassium bisulfite, it acts as a preservative in several ways:
  • Inhibits the growth of certain bacteria, yeasts, and molds that can cause spoilage.
  • Prevents oxidation, a chemical reaction that can lead to discoloration, off-flavors, and nutrient loss in some foods, particularly those containing fats and vitamins.

Applications (with limitations):

• Similar to potassium bisulfite: Potassium hydrogen sulfite finds use in some of the same applications as potassium bisulfite, but with similar restrictions:
  • Dried fruits: Can help maintain the color and quality of dried fruits like raisins and apricots.
  • Wines and processed fruits and vegetables: In some limited cases, it might be used to prevent browning or fermentation. However, its use in wine is uncommon due to consumer preferences and regulations in some regions.

Safety Considerations:

• Potential health concerns: Concerns regarding potassium hydrogen sulfite parallel those of potassium bisulfite:
  • People with asthma or sulfite sensitivity may experience adverse reactions upon consumption.
  • Regulatory bodies have established limitations on its use to minimize potential risks.

Alternatives and Regulations:

• Shift towards alternatives: There's a growing trend towards using alternative preservation methods like modified atmosphere packaging or natural antioxidants to minimize the need for sulfites.
• Regulations: The use of potassium hydrogen sulfite in food is generally restricted to specific food categories and with limitations on maximum allowable levels set by regulatory bodies like the US FDA and the European Food Safety Authority (EFSA).
• Labeling requirements: Foods containing potassium hydrogen sulfite must declare it on the ingredient list, especially if used at levels exceeding a certain threshold.