Introduction to low sodium sulfite.
Sodium low sulfite is a common food additive with the chemical formula Na2S2O4. It is a white to yellowish crystalline powder with a special smell of sulfur dioxide and sulfite. Sodium low sulfite is often used in food processing, such as dried fruits, pickled foods, canned foods, etc., mainly as a preservative and bleaching agent to extend the shelf life of food and improve the appearance of food.
The mechanism of action of sodium low sulfite is mainly by inhibiting the growth of microorganisms and the activity of enzymes, so as to achieve the purpose of preservative. At the same time, it can also be combined with colored substances to produce unstable compounds, thus achieving the effect of bleaching. In food processing, the amount of sodium sulfite used is usually strictly controlled to ensure the safety and legality of the food.
However, the safety of low sodium sulfite has been a concern. Although low sodium sulfite is considered harmless to humans at certain concentrations, excessive intake can cause a range of health problems. Therefore, in the process of food processing, sodium low sulfite should be used in strict accordance with relevant laws, regulations and standards to avoid excessive addition.
In addition, low sodium sulfite may cause allergic reactions in some cases. For people with allergies, ingestion of foods containing low sodium sulfite may cause symptoms such as itching and shortness of breath. Therefore, people with allergies should avoid foods that contain low sodium sulfite.
Overall, sodium sulfite is a common food additive that is considered harmless to humans at a certain concentration. However, sodium sulfite should be used in strict accordance with relevant laws, regulations and standards in food processing to avoid excessive addition. At the same time, people with allergies should avoid foods that contain low sodium sulfite. Antioxidants