Calcium Sulfite (E226)
| Type of additive (Glossary) | Antioxidants, Preservatives |
| E Number | E226 |
| Chemical Formula | CaSO3 |
| Also Known As | Calcium Sulphite |
Purpose and Function
Calcium Sulfite (E226) is used in the food industry as a preservative and antioxidant. It helps prevent oxidation, spoilage, and browning in various food products, thus extending shelf life. Its effectiveness increases in acidic environments. Common applications include:
- Dried fruits and vegetables: Helps maintain color and prevent browning in products such as dried apricots, apples, and potatoes.
- Beverages: Occasionally used in some fruit juices and alcoholic drinks to prevent spoilage and oxidation.
- Seafood: Helps preserve the appearance of fresh and frozen seafood by preventing discoloration.
- Baked goods and processed foods: Can be used in certain products to extend shelf life and inhibit microbial growth.
Calcium Sulfite (E226) is less commonly used compared to other sulfite preservatives, such as sodium metabisulfite (E223) or potassium metabisulfite (E224), but it is effective in certain specific applications.
Potential Risks and Side Effects
Calcium Sulfite (E226) is considered safe within regulated limits, but there are some risks and side effects associated with its use:
- Allergic reactions: E226 can cause allergic reactions, especially in individuals with asthma or a known sensitivity to sulfites. Symptoms may include wheezing, difficulty breathing, hives, or skin irritation.
- Sulfite sensitivity: People sensitive to sulfites may experience symptoms such as headaches, nausea, or digestive discomfort after consuming foods containing calcium sulfite.
- Regulatory restrictions: Many countries, including those in the European Union and the United States, have strict regulations regarding the allowable levels of calcium sulfite in food products. Labeling requirements help inform consumers of the presence of sulfites.
- Nutrient degradation: Sulfites can degrade certain vitamins, particularly vitamin B1 (thiamine), reducing the nutritional content of some foods.
Despite these concerns, Calcium Sulfite (E226) remains a useful preservative when used within safety guidelines.