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SULFITES

Synonym(s)

Functional Classes

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Participating Additive(s)

Number Name
220 Sulfur dioxide
221 Sodium sulfite
222 Sodium hydrogen sulfite
223 Sodium metabisulfite
224 Potassium metabisulfite
225 Potassium sulfite
539 Sodium thiosulfate

GSFA Provisions for SULFITES

Table Items Number Category MaxLevel Notes
Table Item 14.2.7 Aromatized alcoholic beverages (e.g. beer, wine and spirituous cooler-type beverages, low alcoholic refreshers) 250 mg/kg
44: As residual SO2.
Table Item 14.2.1 Beer and malt beverages 50 mg/kg
44: As residual SO2.
Table Item 11.2 Brown sugar excluding products of food category 11.1.3 40 mg/kg
44: As residual SO2.
Table Item 04.1.2.7 Candied fruit 100 mg/kg
44: As residual SO2.
Table Item 04.2.2.4 Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds 50 mg/kg
44: As residual SO2.
Table Item 14.2.2 Cider and perry 200 mg/kg
44: As residual SO2.
Table Item 14.1.2.3 Concentrates for fruit juice 50 mg/kg
127: On the served to the consumer basis. 122: Subject to national legislation of the importing country. 44: As residual SO2.
Table Item 14.1.3.3 Concentrates for fruit nectar 50 mg/kg
127: On the served to the consumer basis. 122: Subject to national legislation of the importing country. 44: As residual SO2.
Table Item 14.1.2.4 Concentrates for vegetable juice 50 mg/kg
127: On the served to the consumer basis. 122: Subject to national legislation of the importing country. 44: As residual SO2.
Table Item 14.1.3.4 Concentrates for vegetable nectar 50 mg/kg
127: On the served to the consumer basis. 122: Subject to national legislation of the importing country. 44: As residual SO2.
Table Item 09.2.4.2 Cooked mollusks, crustaceans, and echinoderms 150 mg/kg
44: As residual SO2.
Table Item 14.2.6 Distilled spirituous beverages containing more than 15% alcohol 200 mg/kg
44: As residual SO2.
Table Item 04.1.2.2 Dried fruit 1000 mg/kg
218: Only sulfites can be used as preservatives and antioxidants in the products covered by the Standard for Desiccated Coconut (CODEX STAN 177-1991). 44: As residual SO2. 135: Except for use in dried apricots at 2 000 mg/kg, bleached raisins at 1 500 mg/kg, desiccated coconut at 200 mg/kg and coconut from which oil has been partially extracted at 50 mg/kg.
Table Item 04.2.2.2 Dried vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 500 mg/kg
105: Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg. 44: As residual SO2.
Table Item 04.1.2.10 Fermented fruit products 100 mg/kg
44: As residual SO2.
Table Item 12.9.1 Fermented soybean paste (e.g., miso) 30 mg/kg
214: Except for use in products conforming to the Regional Standard for Fermented soybean paste (CXS 298R-2009): Sodium thiosulfate (INS 539) as an antioxidant. 44: As residual SO2.
Table Item 04.2.2.7 Fermented vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera) and seaweed products, excluding fermented soybean products of food categories 06.8.6, 06.8.7, 12.9.1, 12.9.2.1 and 12.9.2.3 500 mg/kg
44: As residual SO2.
Table Item 07.2 Fine bakery wares (sweet, salty, savoury) and mixes 50 mg/kg
44: As residual SO2.
Table Item 06.2.1 Flours 200 mg/kg
236: Except for use in products conforming to the Regional Standard for Edible Sago Flour (Asia) (CXS 301R-2011): Sulfur dioxide (INS 220), sodium sulfite (INS221), sodium metabisulfite (INS223) and Potassium metabisulfite (INS 224), as flour treatment agents. 470: In products conforming to the Standard for Wheat Flour (CXS 152-1985), only for use as a flour treatment agent in flours for biscuit and pastry manufacture: sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) only. 44: As residual SO2.
Table Item 09.1.2 Fresh mollusks, crustaceans, and echinoderms 100 mg/kg
44: As residual SO2. 390: For use as an antioxidant for non-standardized food and for raw chilled shucked mollusks conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008).
Table Item 09.2.1 Frozen fish, fish fillets, and fish products, including mollusks, crustaceans, and echinoderms 100 mg/kg
19: For use in products conforming to the Standard for Quick Frozen Shrimps and Prawns (CODEX STAN 92-1981) and the Standard for Quick Frozen Lobsters (CODEX STAN 95-1981): sulfur dioxide (INS 220), sodium sulfite (INS221), sodium hydrogen sulfite (INS 222), sodium metabisulfite (INS 223), Potassium metabisulfite (INS 224), potassium sulfite (INS 225) as preservatives at 100 mg/kg in the edible part of the raw product, or 30 mg/kg in the edible part of the cooked product. 44: As residual SO2. 392: For non-standardized food and for products conforming to the Standard for Live and Raw Bivalve Molluscs (CODEX STAN 292-2008): for use as an antioxidant for raw frozen molluscs. 139: For use in mollusks, crustaceans, and echinoderms only.
Table Item 04.1.2.1 Frozen fruit 500 mg/kg
155: For use in frozen, sliced apples only. 44: As residual SO2.
Table Item 04.2.2.1 Frozen vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 50 mg/kg
44: As residual SO2. 136: For use to prevent browning of certain light coloured vegetables only. 137: Except for use in frozen avocado at 300 mg/kg.
Table Item 04.1.2.11 Fruit fillings for pastries 100 mg/kg
44: As residual SO2.
Table Item 04.1.2.3 Fruit in vinegar, oil, or brine 100 mg/kg
44: As residual SO2.
Table Item 14.1.2.1 Fruit juice 50 mg/kg
122: Subject to national legislation of the importing country. 44: As residual SO2.
Table Item 14.1.3.1 Fruit nectar 50 mg/kg
122: Subject to national legislation of the importing country. 44: As residual SO2.
Table Item 04.1.2.8 Fruit preparations, including pulp, purees, fruit toppings and coconut milk 100 mg/kg
44: As residual SO2. 206: Except for use as a bleaching agent in products conforming to the Standard for Aqueous Coconut Products (CODEX STAN 240-2003) at 30 mg/kg.
Table Item 04.1.2.9 Fruit-based desserts, including fruit-flavoured water-based desserts 100 mg/kg
44: As residual SO2.
Table Item 04.1.2.6 Fruit-based spreads (e.g. chutney) excluding products of food category 04.1.2.5 100 mg/kg
567: For use only in products conforming to the Standard for Mango Chutney (CXS 160-1987): Sodium metabisulfite (INS 223) and Potassium metabisulfite (INS 224), singly or in combination. 44: As residual SO2.
Table Item 09.4 Fully preserved, including canned or fermented fish and fish products, including mollusks, crustaceans, and echinoderms 150 mg/kg
44: As residual SO2. 140: Except for use in canned abalone (PAUA) at 1 000 mg/kg.
Table Item 14.2.3 Grape wines 350 mg/kg
103: Except for use in special white wines at 400 mg/kg. 44: As residual SO2.
Table Item 12.2.1 Herbs and spices 150 mg/kg
532: For products conforming to the Standard for Black, White and Green Peppers (CXS 326-2017), only sulfur dioxide (INS 220) may be used and only in green peppers as a preservative. 44: As residual SO2.
Table Item 04.1.2.5 Jams, jellies, marmelades 100 mg/kg
44: As residual SO2.
Table Item 14.2.5 Mead 200 mg/kg
44: As residual SO2.
Table Item 12.4 Mustards 250 mg/kg
106: Except for use in Dijon mustard at 500 mg/kg. 44: As residual SO2.
Table Item 11.4 Other sugars and syrups (e.g. xylose, maple syrup, sugar toppings) 40 mg/kg
44: As residual SO2.
Table Item 04.2.1.3 Peeled, cut or shredded fresh vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweeds, and nuts and seeds 50 mg/kg
44: As residual SO2. 136: For use to prevent browning of certain light coloured vegetables only.
Table Item 11.1.5 Plantation or mill white sugar 70 mg/kg
44: As residual SO2.
Table Item 11.1.2 Powdered sugar, powdered dextrose 15 mg/kg
44: As residual SO2.
Table Item 06.4.3 Pre-cooked pastas and noodles and like products 20 mg/kg
49: For use in products conforming to the Regional standard for quick-frozen dumplings (CXS 364R-2026) as preservatives. 476: For products conforming to the Standard for Instant Noodles (CXS 249-2006): sulfur dioxide (INS 220), sodium sulfite (INS 221), sodium metabisulfite (INS 223) and potassium metabisulfite (INS 224) for use as flour treatment agents only. 44: As residual SO2.
Table Item 12.6 Sauces and like products 300 mg/kg
44: As residual SO2.
Table Item 12.2.2 Seasonings and condiments 200 mg/kg
44: As residual SO2.
Table Item 09.2.5 Smoked, dried, fermented, and/or salted fish and fish products, including mollusks, crustaceans, and echinoderms 30 mg/kg
44: As residual SO2.
Table Item 15.1 Snacks - potato, cereal, flour or starch based (from roots and tubers, pulses and legumes) 50 mg/kg
44: As residual SO2.
Table Item 11.1.3 Soft white sugar, soft brown sugar, glucose syrup, dried glucose syrup, raw cane sugar 20 mg/kg
111: Except for use in dried glucose syrup used in the manufacture of sugar confectionery at 150 mg/kg and glucose syrup used in the manufacture of sugar confectionery at 400 mg/kg. 44: As residual SO2.
Table Item 06.8.2 Soybean-based beverage film 200 mg/kg
44: As residual SO2.
Table Item 06.2.2 Starches 50 mg/kg
44: As residual SO2.
Table Item 11.3 Sugar solutions and syrups, also (partially) inverted, including treacle and molasses, excluding products of food category 11.1.3 70 mg/kg
44: As residual SO2.
Table Item 04.1.1.2 Surface-treated fresh fruit 30 mg/kg
44: As residual SO2. 204: Except for use in longan and lichee at 50 mg/kg.
Table Item 04.2.2.6 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed pulps and preparations (e.g. vegetable desserts and sauces, candied vegetables) other than food category 04.2.2.5 300 mg/kg
44: As residual SO2. 205: Except for use to prevent browning of certain light colored vegetables at 50 mg/kg.
Table Item 04.2.2.5 Vegetable (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), seaweed, and nut and seed purees and spreads (e.g., peanut butter) 500 mg/kg
44: As residual SO2. 138: For use in energy-reduced products only.
Table Item 14.1.2.2 Vegetable juice 50 mg/kg
122: Subject to national legislation of the importing country. 44: As residual SO2.
Table Item 14.1.3.2 Vegetable nectar 50 mg/kg
122: Subject to national legislation of the importing country. 44: As residual SO2.
Table Item 04.2.2.3 Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce 100 mg/kg
44: As residual SO2.
Table Item 12.3 Vinegars 100 mg/kg
44: As residual SO2.
Table Item 14.1.4 Water-based flavoured drinks, including "sport," "energy," or "electrolyte" drinks and particulated drinks 70 mg/kg
127: On the served to the consumer basis. 44: As residual SO2. 143: For use in fruit juice-based drinks and dry ginger ale only.
Table Item 11.1.1 White sugar, dextrose anhydrous, dextrose monohydrate, fructose 15 mg/kg
44: As residual SO2.
Table Item 14.2.4 Wines (other than grape) 200 mg/kg
44: As residual SO2.
Note: Unless otherwise specified, food additive provisions apply to the food category indicated (e.g. Dairy), as well as to all subcategories of that category (e.g. Cheese, Ripened Cheese, etc.).