My diet:

E222 Sodium bisulfite (Sodium hydrogen sulfite)

E222PreservativesOrigin: Lab-made
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The short answer
Sodium bisulfite (E222) is a sulfite that stops browning and slows microbes in dried fruit, juices and wine. It is vegan and gluten-free, but it can trigger asthma attacks in sensitive people, so it must be declared on labels.
Use in moderation

Safe in small amounts; may bother some people or raise blood sugar.

E-numberE222
Comes fromLab-made
What it doesPreservatives
Glycemic index—
Daily limit0.7 mg/kg
Also calledE222, Sodium hydrogen sulphite

Rules by country

🇺🇸 US FDAWarning label required
🇪🇺 European UnionWarning label required
🇨🇦 Health CanadaWarning label required
CaliforniaNo extra rules

The US requires a sulfite declaration above 10 ppm. The EU labels sulfites above 10 mg/kg, and Health Canada has similar sulfite rules.

How much is too much? (Acceptable Daily Intake)

49 mgper day is the safe upper limit

Based on 0.7 mg per kg of body weight (EFSA / JECFA). A 20 kg (44 lb) child: 14 mg a day.

What is it?

Sodium bisulfite releases sulfur dioxide once it dissolves. That gas blocks browning reactions and slows yeast and bacteria. It is one of the sulfites that labels must name.

Where it comes from: Made by bubbling sulfur dioxide into a sodium carbonate or sodium hydroxide solution. It is sold as a white powder or as a solution.

Why it’s in food

  • Keeps dried fruit bright
  • Slows browning in processed produce
  • Limits yeast and bacteria in juices and wine

Often found in

Dried fruitWine and ciderJuice concentratesPickled vegetables

Also listed as: E222, Sodium hydrogen sulphite, Sodium acid sulphite

Health & gut impact

Asthma reactionsConcern

A small share of people with asthma react to sulfites with wheezing or chest tightness. Anyone with a known sulfite reaction should read labels closely.

EFSA 2016 re-evaluation of sulfites (E 220–228)

Thiamine lossConcern

Sulfites break down vitamin B1 in food. It matters little in a varied diet, but it lowers thiamine in foods that depend on it.

EFSA 2016 re-evaluation of sulfites

What can I use instead?

Ascorbic acid (E300)

Ratio: Use an amount set by the recipe to slow browning

Best for: Fresh-cut fruit and juices

Lemon juice

Ratio: Acid slows browning in home prep, but it works only for a short time

Best for: Apples and pears cut at home

Related

More preservatives:

Benzoic acid E210Benzoic acid (E210) is the parent of sodium benzoate. It keeps acidic foods from molding. It is allowed within a daily limit, and in soft drinks with vitamin C it can form a little benzene.Use in moderationCalcium benzoate E213Calcium benzoate (E213) is the calcium salt of benzoic acid, used as a mold and yeast inhibitor in acidic foods. It is vegan and gluten-free, and it is one of the least common benzoates on store labels.Use in moderationCalcium disodium EDTA (EDTA) E385Calcium disodium EDTA (E385) grabs stray metals so dressings, sodas and canned beans keep their color and flavor. Very little is absorbed, and it's safe in the small amounts allowed.Use in moderationCalcium Propionate E282Calcium propionate (E282) is the mold inhibitor in most packaged bread. It's considered safe, vegan and gluten-free, though a few small studies have raised questions about behavior in children and blood sugar.Use in moderation

Common questions

Does sodium bisulfite have to be on the label?

Yes. In the US and EU, sulfites above a set level must be declared, so people with a sulfite sensitivity can avoid them.

Is sodium bisulfite the same as sulfur dioxide?

Not exactly. It releases sulfur dioxide when it dissolves, and that gas is the preservative that does the work in the food.

Is Sodium bisulfite safe?

Use in moderation (51/100). The US requires a sulfite declaration above 10 ppm. The EU labels sulfites above 10 mg/kg, and Health Canada has similar sulfite rules.

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Scientific sources & regulatory citations
  • EFSA OpenFoodTox: E222
  • EFSA 2016 re-evaluation of sulfites (E 220–228)
  • EFSA 2016 re-evaluation of sulfites

INS 222 · CAS 7631-90-5