As food additives, sodium metabisulfite can be used for surface treated fresh fruits, dried fruits, preserved fruits, dried vegetables, pickled vegetables, canned vegetables (only limited to bamboo shoots and pickled Chinese cabbage), dried edible fungi and algae, canned edible fungi and algae (only limited to canned mushrooms), Rolls of dried bean milk creams (including Rolls of dried bean milk creams and oilskins), canned nuts and seeds, cocoa products, chocolate and chocolate products, candy, wet flour products (such as noodles Dumpling skin, Wonton skin, braised wheat skin), edible starch, frozen rice flour products (flavor pie only), biscuits, sugar, starch sugar, flavoring syrup, semi-solid compound seasoning, fruit and vegetable juice, wine, fruit wine, beer, malt drinks and many other foods. According to GB 2760-2021 Hygienic standards for the use of food additives, it is stipulated that the maximum residue limit of sulfites in foods other than aquatic products in China (calculated by SO2) is 10~400 mg/kg and 0.25 g/L (alcohol) (the maximum use amount of sweet wine and fruit wine series products is 0.4 g/L).

Using Dosage and Scope of Sodium Metabisulfite

Sodium metabisulfite is also widely used in the storage and processing of aquatic products. Shrimp and its products (sea fresh shrimp, frozen skinless shrimp, frozen shrimp, frozen prawns, roasted shrimp, etc.) are a major application field of sodium metabisulfite. Sulfites in such products can effectively prevent shrimp from browning during freezing (storage) and processing, preserve and preserve the quality and color of the products, and extend their shelf life. Due to the lack of sodium metabisulfite addition, 20% (estimated) of marine shrimp rots and deteriorates annually, with a 50% (estimated) decrease in freshness by 1-2 levels. The product has an increased fishy odor, losing its originally sweet and delicious flavor. The volatile base nitrogen is relatively high, so the quality and safety of consumption cannot be guaranteed. Sulfite is also allowed to be used in shrimp and its products in most countries. Crabs and their products, such as raw crab meat, are also one of the most commonly used aquatic processed products for sulfites. The main function of sulfites in such products is Anti-corrosion and preservation.

Using Dosage and Scope of Sodium Metabisulfite-1

The Food and Agriculture Organization of the United Nations recommends sodium metabisulfite as a preservative for sea shrimp and its products, with a residue limit of 100mg/kg (SO2). The Food and Drug Administration of the United States (FDA) adopts the recommendation of the Food and Agriculture Organization of the United Nations as a quality safety standard, with a residue limit of 100mg/kg (SO2); The CAC Codex Committee stipulates that the limit for sulfite (calculated as sulfur dioxide) in crustaceans, frozen fish and fish products, fresh mollusks, and echinoderms is 100 mg/kg; The limit for processed fish products, including smoked, fermented, and pickled fish products, and crustacean aquatic products is 30 mg/kg (latest limit data updated to 2021). The sulfur dioxide limit for shrimp and crabs in South Korea is 100 mg/kg (latest limit data updated to 2021). Australia sets a sulfur dioxide limit of 100 mg/kg for raw crustaceans, and 30 mg/kg for pickled fish products and cooked crustaceans (latest limit data updated to 2021); Hong Kong, China has a limit for sodium metabisulfite of 100 mg/kg for fresh crustaceans and 150 mg/kg for cooked crustaceans.