Comparing E221 - Sodium sulphite vs E330 - Citric acid
Overview
Synonyms
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Found in 595 products
Found in 95,503 products
Search rank & volume
Awareness score
Search volume over time
Interest over time for 3 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
What is the formula for sodium sulfite?
Na2SO3; it’s also commonly available as the heptahydrate Na2SO3·7H2O.
What is the chemical formula for sodium sulfite?
Na2SO3 (sodium sulfite), sometimes encountered as the heptahydrate Na2SO3·7H2O.
Is sodium phosphate a sulfite?
No—sodium phosphate contains the phosphate anion (PO4^3-), not the sulfite anion (SO3^2-).
What is sodium sulfite used for?
It’s an antioxidant/preservative that prevents browning and oxidation and helps stabilize color and flavor in foods like dried fruits and potatoes; in wine it also helps control unwanted microbes.
"sodium sulfite as a preservative is not allowed on what foods"?
In the U.S., sulfiting agents like sodium sulfite are not allowed on fresh fruits and vegetables intended to be served or sold raw to consumers (e.g., salad bars, fresh-cut produce).
Is citric acid bad for you?
At typical food levels, citric acid (E330) is considered safe by major regulators (GRAS; EFSA/JECFA). Concentrated or frequent acidic exposure can irritate the mouth/stomach or contribute to tooth enamel erosion.
Where does the citric acid cycle occur?
In eukaryotic cells it occurs in the mitochondrial matrix; in bacteria it occurs in the cytosol.
What does citric acid do to your body?
It is a normal intermediate in energy metabolism and is readily metabolized to carbon dioxide and water. Citrate can bind minerals, which may enhance absorption of some and help prevent certain kidney stones by increasing urinary citrate.
Where does citric acid come from?
It occurs naturally in citrus fruits, but most food-grade citric acid is produced by fermenting sugars (e.g., from corn, beet, or cane) with Aspergillus niger.
How is citric acid made?
Industrially, sugars are fermented with Aspergillus niger to produce citric acid, then it is recovered and purified—often by precipitating calcium citrate and converting it back with sulfuric acid or via ion-exchange/crystallization.