Sodium sulfite (221)

Synonyms: Disodium sulfite

Functional Classes: Antioxidant, Bleaching agent, Flour treatment agent, Preservative

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GSFA Provisions for Sodium sulfite

Food Category

Max Level

Notes

14.2.7.0

Max Level

250 mg/kg

Notes

44: As residual SO2.

14.2.1.0

50 mg/kg

44: As residual SO2.

14.2.1.0

Food Category

Max Level

50 mg/kg

Notes

44: As residual SO2.

11.2.0.0

40 mg/kg

44: As residual SO2.

11.2.0.0

Max Level

40 mg/kg

Notes

44: As residual SO2.

04.1.2.7

100 mg/kg

44: As residual SO2.

04.1.2.7

Food Category

Max Level

100 mg/kg

Notes

44: As residual SO2.

14.2.2.0

200 mg/kg

44: As residual SO2.

14.2.2.0

Food Category

Max Level

200 mg/kg

Notes

44: As residual SO2.

14.1.2.3

50 mg/kg

122: Subject to national legislation of the importing country.

127: On the served to the consumer basis.

44: As residual SO2.

14.1.2.3

Max Level

50 mg/kg

Notes

122: Subject to national legislation of the importing country.

127: On the served to the consumer basis.

44: As residual SO2.

14.1.3.3

50 mg/kg

122: Subject to national legislation of the importing country.

127: On the served to the consumer basis.

44: As residual SO2.

14.1.3.3

Max Level

50 mg/kg

Notes

122: Subject to national legislation of the importing country.

127: On the served to the consumer basis.

44: As residual SO2.

14.1.2.4

50 mg/kg

122: Subject to national legislation of the importing country.

127: On the served to the consumer basis.

44: As residual SO2.

14.1.2.4

Max Level

50 mg/kg

Notes

122: Subject to national legislation of the importing country.

127: On the served to the consumer basis.

44: As residual SO2.

14.1.3.4

50 mg/kg

122: Subject to national legislation of the importing country.

127: On the served to the consumer basis.

44: As residual SO2.

14.1.3.4

Max Level

50 mg/kg

Notes

122: Subject to national legislation of the importing country.

127: On the served to the consumer basis.

44: As residual SO2.

09.2.4.2

150 mg/kg

44: As residual SO2.

09.2.4.2

Max Level

150 mg/kg

Notes

44: As residual SO2.

14.2.6.0

200 mg/kg

44: As residual SO2.

14.2.6.0

Max Level

200 mg/kg

Notes

44: As residual SO2.

04.1.2.2

1000 mg/kg

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.

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.

04.1.2.2

Food Category

Max Level

1000 mg/kg

Notes

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.

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.

04.2.2.2

500 mg/kg

105: Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg.

44: As residual SO2.

04.2.2.2

Max Level

500 mg/kg

Notes

105: Except for use in dried gourd strips (Kampyo) at 5 000 mg/kg.

44: As residual SO2.

04.1.2.10

100 mg/kg

44: As residual SO2.

04.1.2.10

Food Category

Max Level

100 mg/kg

Notes

44: As residual SO2.

07.2.0.0

50 mg/kg

44: As residual SO2.

07.2.0.0

Max Level

50 mg/kg

Notes

44: As residual SO2.

06.2.1.0

200 mg/kg

44: As residual SO2.

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.

06.2.1.0

Food Category

Max Level

200 mg/kg

Notes

44: As residual SO2.

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.

09.1.2.0

100 mg/kg

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).

44: As residual SO2.

XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).

XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

09.1.2.0

Max Level

100 mg/kg

Notes

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).

44: As residual SO2.

XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).

XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

09.2.1.0

100 mg/kg

139: For use in mollusks, crustaceans, and echinoderms only.

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.

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.

44: As residual SO2.

XS165: Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).

XS190: Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).

XS191: Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).

XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).

XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

XS36: Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).

09.2.1.0

Max Level

100 mg/kg

Notes

139: For use in mollusks, crustaceans, and echinoderms only.

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.

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.

44: As residual SO2.

XS165: Excluding products conforming to the Standard for Quick Frozen Blocks of Fish Fillet, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh (CODEX STAN 165-1989).

XS190: Excluding products conforming to the Standard for Quick Frozen Fish Fillets (CODEX STAN 190-1995).

XS191: Excluding products conforming to the Standard for Quick Frozen Raw Squid (CODEX STAN 191-1995).

XS312: Excluding products conforming to the Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for Further Processing (CODEX STAN 312-2013).

XS315: Excluding products conforming to the Standard for Fresh and Quick Frozen Raw Scallop Products (CODEX STAN 315-2014).

XS36: Excluding products conforming to the Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated (CODEX STAN 36-1981).

04.1.2.1

500 mg/kg

155: For use in frozen, sliced apples only.

44: As residual SO2.

04.1.2.1

Food Category

Max Level

500 mg/kg

Notes

155: For use in frozen, sliced apples only.

44: As residual SO2.

04.2.2.1

50 mg/kg

136: For use to prevent browning of certain light coloured vegetables only.

137: Except for use in frozen avocado at 300 mg/kg.

44: As residual SO2.

76: For use in potatoes only.

04.2.2.1

Max Level

50 mg/kg

Notes

136: For use to prevent browning of certain light coloured vegetables only.

137: Except for use in frozen avocado at 300 mg/kg.

44: As residual SO2.

76: For use in potatoes only.

04.1.2.11

100 mg/kg

44: As residual SO2.

04.1.2.11

Max Level

100 mg/kg

Notes

44: As residual SO2.

04.1.2.3

100 mg/kg

44: As residual SO2.

04.1.2.3

Max Level

100 mg/kg

Notes

44: As residual SO2.

14.1.2.1

50 mg/kg

122: Subject to national legislation of the importing country.

44: As residual SO2.

14.1.2.1

Food Category

Max Level

50 mg/kg

Notes

122: Subject to national legislation of the importing country.

44: As residual SO2.

14.1.3.1

50 mg/kg

122: Subject to national legislation of the importing country.

44: As residual SO2.

14.1.3.1

Food Category

Max Level

50 mg/kg

Notes

122: Subject to national legislation of the importing country.

44: As residual SO2.

04.1.2.8

100 mg/kg

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.

44: As residual SO2.

04.1.2.8

Max Level

100 mg/kg

Notes

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.

44: As residual SO2.

04.1.2.9

Max Level

100 mg/kg

Notes

44: As residual SO2.

09.4.0.0

150 mg/kg

140: Except for use in canned abalone (PAUA) at 1 000 mg/kg.

44: As residual SO2.

XS119: Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).

XS3: Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).

XS37: Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).

XS70: Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).

XS90: Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).

XS94: Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).

09.4.0.0

Max Level

150 mg/kg

Notes

140: Except for use in canned abalone (PAUA) at 1 000 mg/kg.

44: As residual SO2.

XS119: Excluding products conforming to the Standard for Canned Finfish (CODEX STAN 119-1981).

XS3: Excluding products conforming to the Standard for Canned Salmon (CODEX STAN 3-1981).

XS37: Excluding products conforming to the Standard for Canned Shrimps or Prawns (CODEX STAN 37-1991).

XS70: Excluding products conforming to the Standard for Canned Tuna and Bonito (70-1981).

XS90: Excluding products conforming to the Standard for Canned Crab Meat (CODEX STAN 90-1981).

XS94: Excluding products conforming to the Standard for Canned Sardines and Sardine-Type Products (CODEX STAN 94-1981).

14.2.3.0

350 mg/kg

103: Except for use in special white wines at 400 mg/kg.

44: As residual SO2.

14.2.3.0

Food Category

Max Level

350 mg/kg

Notes

103: Except for use in special white wines at 400 mg/kg.

44: As residual SO2.

12.2.1.0

150 mg/kg

44: As residual SO2.

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.

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

12.2.1.0

Food Category

Max Level

150 mg/kg

Notes

44: As residual SO2.

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.

XS327: Excluding products conforming to the Standard for Cumin (CODEX STAN 327-2017).

XS328: Excluding products conforming to the Standard for Dried Thyme (CODEX STAN 328-2017).

04.1.2.5

100 mg/kg

44: As residual SO2.

04.1.2.5

Max Level

100 mg/kg

Notes

44: As residual SO2.

14.2.5.0

200 mg/kg

44: As residual SO2.

14.2.5.0

Food Category

Max Level

200 mg/kg

Notes

44: As residual SO2.

12.4.0.0

250 mg/kg

106: Except for use in Dijon mustard at 500 mg/kg.

44: As residual SO2.

12.4.0.0

Food Category

Max Level

250 mg/kg

Notes

106: Except for use in Dijon mustard at 500 mg/kg.

44: As residual SO2.

11.4.0.0

Max Level

40 mg/kg

Notes

44: As residual SO2.

04.2.1.3

50 mg/kg

136: For use to prevent browning of certain light coloured vegetables only.

44: As residual SO2.

76: For use in potatoes only.

04.2.1.3

Max Level

50 mg/kg

Notes

136: For use to prevent browning of certain light coloured vegetables only.

44: As residual SO2.

76: For use in potatoes only.

11.1.5.0

70 mg/kg

44: As residual SO2.

11.1.5.0

Max Level

70 mg/kg

Notes

44: As residual SO2.

11.1.2.0

15 mg/kg

44: As residual SO2.

11.1.2.0

Max Level

15 mg/kg

Notes

44: As residual SO2.

06.4.3.0

20 mg/kg

44: As residual SO2.

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.

06.4.3.0

Max Level

20 mg/kg

Notes

44: As residual SO2.

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.

12.6.0.0

300 mg/kg

44: As residual SO2.

XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).

12.6.0.0

Food Category

Max Level

300 mg/kg

Notes

44: As residual SO2.

XS302: Excluding products conforming to the Standard for Fish Sauce (CODEX STAN 302-2011).

12.2.2.0

200 mg/kg

44: As residual SO2.

12.2.2.0

Max Level

200 mg/kg

Notes

44: As residual SO2.

09.2.5.0

30 mg/kg

44: As residual SO2.

XS167: Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).

XS189: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).

XS222: Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).

XS236: Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).

XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).

XS311: Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).

09.2.5.0

Max Level

30 mg/kg

Notes

44: As residual SO2.

XS167: Excluding products conforming to the Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes (CODEX STAN 167-1989).

XS189: Excluding products conforming to the Standard for Dried Shark Fins (CODEX STAN 189-1993).

XS222: Excluding products conforming to the Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish (CODEX STAN 222-2001).

XS236: Excluding products conforming to the Standard for Boiled Dried Salted Anchovies (CODEX STAN 236-2003).

XS244: Excluding products conforming to the Standard for Salted Atlantic Herring and Salted Sprat (CODEX STAN 244-2004).

XS311: Excluding products conforming to the Standard for Smoked Fish, Smoked-flavoured Fish and Smoke-dried Fish (CODEX STAN 311-2013).

15.1.0.0

Max Level

50 mg/kg

Notes

44: As residual SO2.

11.1.3.0

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.

11.1.3.0

Max Level

20 mg/kg

Notes

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.

06.2.2.0

50 mg/kg

44: As residual SO2.

06.2.2.0

Food Category

Max Level

50 mg/kg

Notes

44: As residual SO2.

04.1.1.2

30 mg/kg

204: Except for use in longan and lichee at 50 mg/kg.

44: As residual SO2.

04.1.1.2

Max Level

30 mg/kg

Notes

204: Except for use in longan and lichee at 50 mg/kg.

44: As residual SO2.

04.2.2.6

Max Level

300 mg/kg

Notes

205: Except for use to prevent browning of certain light colored vegetables at 50 mg/kg.

44: As residual SO2.

04.2.2.5

Max Level

500 mg/kg

Notes

138: For use in energy-reduced products only.

44: As residual SO2.

14.1.2.2

50 mg/kg

122: Subject to national legislation of the importing country.

44: As residual SO2.

14.1.2.2

Food Category

Max Level

50 mg/kg

Notes

122: Subject to national legislation of the importing country.

44: As residual SO2.

14.1.3.2

50 mg/kg

122: Subject to national legislation of the importing country.

44: As residual SO2.

14.1.3.2

Food Category

Max Level

50 mg/kg

Notes

122: Subject to national legislation of the importing country.

44: As residual SO2.

12.3.0.0

100 mg/kg

44: As residual SO2.

12.3.0.0

Food Category

Max Level

100 mg/kg

Notes

44: As residual SO2.

14.1.4.0

70 mg/kg

127: On the served to the consumer basis.

143: For use in fruit juice-based drinks and dry ginger ale only.

44: As residual SO2.

14.1.4.0

Max Level

70 mg/kg

Notes

127: On the served to the consumer basis.

143: For use in fruit juice-based drinks and dry ginger ale only.

44: As residual SO2.

11.1.1.0

Max Level

15 mg/kg

Notes

44: As residual SO2.

14.2.4.0

200 mg/kg

44: As residual SO2.

14.2.4.0

Food Category

Max Level

200 mg/kg

Notes

44: As residual SO2.

Showing 1 to 56 of 56 entries

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.).