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  1. Allergens
    1. Egg
    2. Peanut
    3. Fish
    4. Cereals containing Gluten
    5. Crustaceans
    6. Lupine
    7. Milk/Lactose
    8. Nuts
    9. Sulphur Dioxide
    10. Celery
    11. Mustard
    12. Sesame
    13. Soy
    14. Molluscs

Sulphur Dioxide and Sulphites
Pseudoallergen
Sulphur dioxide and sulphites are used in food as an additive for conservation (E220-E228). Intolerance reactions are similar to an allergic reaction, so called pseudoallergic reactions, and are often triggered by food additives. Concentrations of sulphur dioxide of more than 10 mg/kg respectively 10 mg/L are therefore subject to labelling requirements in Europe for consumer protection.

Method of Determination
Whether dried fruits, grapes or potatoes - at GALAB we routinely determine sulphite and sulphur dioxide using titration after distillation (expressed as SO2).