Sodium metabisulfite has been included in National Food Safety Standard for Use of Food Additives(GB 2760-2014), it is allowed to be used for food categories such as surface-treated fresh fruits, dried fruits, preserved fruits, dried vegetables, pickled vegetables, dried edible fungi and algae, Rolls of dried bean milk creams, canned nuts and seeds, cocoa products, chocolate and chocolate products, edible starch, biscuits, sugar, starch, flavoring syrup, semi-solid compound seasoning, fruit and vegetable juice (syrup), wine and fruit wine.

The hygiene standard for use of food additives in China (GB2760-86) stipulates the standard for the use of sodium metabisulfite: wine(fruit wine) 0.25g/kg;Sugar, bamboo shoots, candied fruits, biscuits, canned goods, vermicelli, and sugar shall not exceed 0.05g/kg, while brown sugar and other varieties shall not exceed 0.1g/kg.

Use scope of sodium metabisulfite: this substance is used as a color protectant and antioxidant in canned vegetables (food category 04.02.02.04) to improve product quality and inhibit browning during the shelf life of the product; As a processing aid for food industry, it is used in the processing of soybean protein to reduce the viscosity of the product during the processing, which is beneficial for production and processing. The quality specifications of this substance should comply with the “Food Additives – Sodium Metabisulfite” (GB 1886.7-2015).

Reference Standard for Use of Sodium Metabisulfite

Codex Alimentarius Commission (CAC), European Committee, Australia New Zealand Food Authority (ANZFA), approved for use in food as a color protectant, antioxidant, or processing aid for the food industry. According to the evaluation results of Food and Agriculture Organization of the United Nations/ Joint Expert Committee on Food Additives of World Health Organization, the daily allowable intake of this substance does not exceed 0.7mg/kg bw (calculated as sulfur dioxide).