Comparing E220 - Sulphur dioxide vs E235 - Natamycin

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Overview

E220 - Sulphur dioxide

Sulphur dioxide (E220) is a preservative and antioxidant used to keep foods and drinks fresh, stable, and light in color. It slows browning, protects flavors and aromas, and helps control unwanted microbes in products like wine and dried fruit. Some people are sensitive to it, so labeling rules apply in many places.

E235 - Natamycin

Natamycin (E235) is a natural antifungal preservative used mainly on the surface of cheeses and some cured meats to stop molds and yeasts from growing. It does not target bacteria, so it helps keep food mold-free without disrupting normal bacterial ripening in cheese.

Synonyms

E220

Sulphur dioxide

Sulfur dioxide

E235

Natamycin

Pimaracin

Functions

antioxidant preservative

preservative

Origins

Synthetic

Microbiological

Products

Found in 1,996 products

Found in 4,349 products

Search rank & volume

#9720.4K / mo🇺🇸U.S.

#2213.1K / mo🇺🇸U.S.

Awareness score

×1.49

over-aware

×0.10

under-aware

Search volume over time

Interest over time for 3 keywords in U.S. during the last 10 years.

Popular questions

Is sulfur dioxide bad for you?
At high concentrations as a gas, sulfur dioxide is harmful and irritates the eyes and lungs; in foods at regulated levels (E220) it’s considered safe for most people. Some individuals—especially those with asthma or sulfite sensitivity—may experience reactions such as wheezing, hives, or stomach upset.
Is sulfur dioxide in food bad for you?
Within legal limits, sulfites (including SO2, E220) are approved preservatives and generally safe for the general population. They must be declared at ≥10 mg/kg or L, and sensitive individuals can react; most people stay below the accepted daily intake (about 0–0.7 mg/kg body weight), though heavy consumers of sulfited foods may approach or exceed it.
What is sulfur dioxide used for?
It’s an antioxidant and preservative that prevents browning and inhibits microbes to extend shelf life. Common uses include wines, ciders, dried fruits, fruit juices, and some pickled or processed foods.
Where does sulfur dioxide come from?
Food-grade sulfur dioxide is produced industrially by burning sulfur or processing sulfur‑containing ores, and small amounts can also form during fermentation. It also occurs naturally from volcanic emissions, but the additive used in foods is manufactured and added in controlled amounts.
Is sulfur dioxide in dried fruit bad for you?
It preserves color and prevents spoilage in dried fruit and is considered safe at permitted levels, but can trigger reactions in sulfite‑sensitive people, especially some asthmatics. If you’re sensitive, choose “unsulphured” dried fruit; rinsing may reduce surface residues but won’t remove all sulfites.