What do you know about the uses of sodium metabisulfite?

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2022-05-23 15:20:32.418

The main use of sodium metabisulfite

1. Used as chromatographic reagent, preservative and reducing agent in dye and pharmaceutical industry

2. Sodium metabisulfite has stronger reducibility than sulfate, and its effect is similar to that of sodium sulfite. According to Chinese regulations, it can be used in preserves, biscuits, sugar, rock sugar, caramel, candy, glucose, liquid glucose, bamboo shoots, mushrooms and canned mushrooms at a maximum dose of 0.45g/kg. The residual amount of candied fruit, bamboo shoots, mushrooms, canned mushrooms, grapes, and black currant juice concentrate (calculated by SO2) is less than 0.05g/kg; the residual amount of biscuits, sugar, vermicelli and other varieties is less than 0.1g/kg; the residual amount of liquid glucose shall not be More than 0.2g/kg.

3. Food industry is used as bleaching agent, preservative, bulking agent, antioxidant, color retention agent and preservative.

4. The pharmaceutical industry is used to produce chloroform, phenylpropanol and benzaldehyde. The rubber industry is used as a coagulant. In the printing and dyeing industry, it is used as a cotton bleaching dechlorination agent and a cotton scouring aid. The leather industry is used for leather treatment, which can make the leather soft, plump, tough, waterproof, fold-resistant, wear-resistant, etc. The chemical industry is used to produce hydroxyvanillin, hydroxylamine hydrochloride, etc. The photosensitive industry is used as developer and so on.

Here are a few things to keep in mind when using sodium metabisulfite in processed foods:

Sodium metabisulfite is a solid reducing bleach. Its solution is unstable and volatile, so it should be prepared and used immediately to prevent sulfite from volatilizing.

2. When the food contains metal ions, the residual sulfite will be oxidized; it can also oxidize and decolorize the pigment, thereby reducing the bleaching effect. Therefore, metal chelating agents are used at the same time.

3. The sulfite bleaching material is easily recovered due to the disappearance of sulfur dioxide. Therefore, excess sulfur dioxide is usually left in food, but its residual level must not exceed the standard.

4. Sulfites cannot inhibit the activity of pectinase, thereby destroying the cohesion of pectin. In addition, after the sulfurous acid penetrates into the fruit tissue, the sulfur dioxide can only be removed by crushing the fruit during processing. Therefore, sulfite preserved fruit is only suitable for making jam, dried fruit, fruit wine, candied fruit, and cannot be used as a raw material for canned food.

5. Sulfites can destroy thiamine, so it is not easy to be used in fish food.

6. Sulfites react easily with aldehydes, ketones and proteins.