Sodium Metabisulfite · Preservative & Antioxidant for Food Processing & Beverages (E223)

Key characteristics

• Chemical identity: sodium metabisulfite (Na₂S₂O₅).
• E-number: E223 (sodium metabisulfite).
• Functional roles:
  • Preservative (antimicrobial): inhibits yeasts, molds and some bacteria depending on pH and conditions.
  • Antioxidant: helps reduce oxidative flavor and color deterioration.
  • Anti-browning: reduces enzymatic and oxidative browning in suitable fruit/vegetable processing steps.
  • Process aid (selected dough systems): may act as a reducing agent affecting dough properties in specific industrial processes (application and regulation dependent).
• Appearance: white to pale yellow crystalline powder; characteristic sulfur odor may be noticeable.
• Solubility: soluble in water; solutions should be prepared with appropriate ventilation and safety measures.
• pH dependency: sulfite activity and molecular SO₂ fraction increase at lower pH (key for antimicrobial effect).
• Labeling & allergen considerations:
  • Sulfites must be declared in many markets when present above defined thresholds.
  • Clear customer communication and compliance checks are important for sensitive consumers.
• Regulatory:
  • Permitted uses and maximum levels vary widely by country and product category.
  • Producers should confirm local rules for additive declaration and monitoring requirements.

Atlas supports customers with grade selection, documentation and practical guidance for safe handling and compliant use of sodium metabisulfite.

Indicative specification points

Specifications vary by producer and market requirements. Typical parameters include:

• Assay: high purity sodium metabisulfite content (as specified for food grade).
• SO₂ content (available SO₂): specified minimum for functional performance.
• Appearance: white to pale yellow crystals/powder, free from foreign matter.
• pH (solution): specified range at defined concentration.
• Insoluble matter: limited for clarity in solutions and dips.
• Chlorides, sulfates and other impurities: limited per food-grade standards.
• Heavy metals: restricted to meet food additive requirements.
• Microbiological criteria: controlled per applicable standards (low water activity product).

Each batch is supplied with a Certificate of Analysis (COA) and technical data sheet. Additional documents (GMO status, allergen/sulfite statements, dietary suitability, origin, Halal/Kosher where applicable) can be provided depending on grade and producer.

Fruit processing, juices & concentrates

• Helps reduce oxidative browning and quality deterioration in certain fruit processing steps (where permitted).
• Used in some fruit preparations and juice/concentrate systems for stability during storage and transport (market dependent).

Potato processing (fresh-cut, fries, flakes)

• Used in dips or process water to limit enzymatic browning and protect color in cut potatoes (where permitted).
• Supports consistent appearance and processing yield when combined with good process controls.

Seafood & processing aids (selected)

• Used in selected seafood processing applications to manage discoloration and quality (where permitted; regulatory rules vary by market).

Dried fruits, pickles & vegetable processing

• Dried fruits: helps reduce browning and preserve color (category and market dependent).
• Pickling and brines: used in selected applications where sulfites are permitted and properly declared.

Process & dosing guidance (high-level)

• Always follow local regulations: permitted uses and maximum levels differ by product and country.
• Application method matters: dip concentration, contact time and rinse steps (if any) influence residual sulfites.
• pH matters: antimicrobial efficacy relates to pH; lower pH increases molecular SO₂ fraction.
• Labeling: ensure sulfite declarations and customer information meet market rules.
• Safety: handle powders/solutions with ventilation and PPE; keep away from acids and oxidizers.

Quality & documentation

• Supplied as food-grade sodium metabisulfite (E223) per agreed assay and available SO₂ specification.
• Each batch delivered with a Certificate of Analysis (COA) and technical data sheet.
• Documentation can include allergen/sulfite statements, GMO status, origin, contaminants/heavy metals statements and compliance declarations (grade/market dependent).
• Production sites typically operate under recognized quality and food safety systems such as HACCP and FSSC/ISO 22000 where applicable.
• Customers remain responsible for finished-product compliance, permitted uses, monitoring and labeling in destination markets.

Packaging, storage & logistics

• Packaging options: multiwall paper bags with liners, PE bags, cartons or drums (producer dependent).
• Store in a cool, dry, well-ventilated area in tightly closed original packaging. Protect from moisture and heat.
• Keep away from acids and oxidizing agents; avoid inhalation of dust and ensure good ventilation during handling.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms, with export/customs and quality documentation coordinated from Ankara.

To receive a tailored offer, please share your intended application (fruit/potato/seafood/juice/dried fruit/pickling), destination markets, annual volume, required specification (assay / available SO₂), preferred packaging and documentation/certification requirements (COA, allergen/sulfite statement, Halal/Kosher where applicable). Our team will recommend suitable grades and support your compliance documentation needs.