Comparing E220 - Sulphur dioxide vs E586 - 4-hexylresorcinol

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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.

E586 - 4-hexylresorcinol

4‑Hexylresorcinol (E586) is a synthetic antioxidant used in a small number of foods to help maintain color and slow unwanted browning. In the European Union it appears on labels as E586 and is only allowed in specific foods and amounts defined by law.[^1]

Synonyms

E220

Sulphur dioxide

Sulfur dioxide

E586

4-hexylresorcinol

4-Hexyl-1‚3-benzenediol

Functions

antioxidant preservative

antioxidant colour retention agent

Origins

Synthetic

Products

Found in 1,996 products

Found in 0 products

Search rank & volume

#9720.4K / mo🇺🇸U.S.

#49230 / mo🇺🇸U.S.

Awareness score

×1.49

over-aware

Awareness data is not available.

Search volume over time

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

Search history data is not available.

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.