Comparing E242 - Dimethyl dicarbonate vs E220 - Sulphur dioxide
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Found in 3 products
Found in 1,996 products
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Search volume over time
Interest over time for 6 keywords in U.S. during the last 10 years.
Interest over time for 3 keywords in U.S. during the last 10 years.
Popular questions
What does dmdc stand for?
Dimethyl dicarbonate, a beverage preservative approved as food additive E242.
What is dmdc warehouse?
There isn’t a “DMDC warehouse” in the food-additive context; DMDC refers to the preservative used during beverage processing, not a storage facility.
What is dmdc military?
In military contexts DMDC means the Defense Manpower Data Center, which is unrelated to the food additive E242.
What do dmdc checks verify?
In foods, DMDC checks typically confirm correct dosing and that residual DMDC has decomposed to compliant levels after treatment, ensuring microbial control without remaining active additive.
What is dmdc in military?
It refers to the Defense Manpower Data Center, which is unrelated to the food additive E242.
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.