Sodium Metabisulfite as a kind of food additive is used in food industry with verious effects:
Anti browning effect:
Enzymatic browning often occurs in fruits and potato foods. Sodium metabisulfite is a reducing agent that has a strong inhibitory effect on the activity of polyphenol oxidase. 0.0001% sulfur dioxide can reduce enzyme activity by 20%, and 0.001% sulfur dioxide can completely inhibit enzyme activity, which can prevent enzymatic browning; In addition, sodium metabisulfite can consume oxygen in food tissues and play a role in deoxygenation; Sulfuric acid can undergo an addition reaction with glucose, preventing the glycosaminoglycation reaction between glucose and amino acids in food, thereby having an anti browning effect.
Sodium metabisulfite can act as an acidic preservative, and undissociated sulfuric acid is believed to inhibit yeast, mold, and bacteria. According to reports, the inhibitory effect of undissolved sulfite on Escherichia coli is 1000 times stronger than that of hydrogen sulfate. It is 100 to 500 times stronger than beer yeast and 100 times stronger than mold. When sulfur dioxide is acidic, its ability to carry microorganisms is strongest.
Effect of loosening agent
Sodium metabisulfite can be used as a component of a loosening agent.
Sodium metabisulfite has significant antioxidant effects. Due to its strong reducing agent, sulfite can consume oxygen in fruit and vegetable tissues, inhibit the activity of oxidase, and is effective in preventing the oxidative damage of vitamin C in fruits and vegetables.
Specifications of Sodium Metabisulfite Food Grade:
|Purity (As Na2S2O5 )
|Sulfur Dioxide (SO2)
|Heavy Metal (Pb)
Standard packing: 25 Kg plastic woven bag with PE inner/jumbo bag
Customized packaging accepted
25MT with pallet; 27MT without pallet
Store at a cool, dry, and ventilated storehouse.
The product is with hygroscopicity, packaging should be sealed to prevent air oxidation.
Prohibited to store and transport together with acids, oxidants, and harmful and toxic substances.