Potassium sulfite (225)
Functional Classes: Antioxidant, Preservative
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GSFA Provisions for Potassium sulfite
N°
Food Category
Max Level
Notes
14.2.7.0
250 mg/kg
44: As residual SO2.
N°
14.2.7.0
Max Level
250 mg/kg
Notes
44: As residual SO2.
N°
11.2.0.0
Food Category
Max Level
40 mg/kg
Notes
44: As residual SO2.
N°
04.2.2.4
Max Level
50 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.
N°
14.1.2.3
Food Category
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.
N°
14.1.3.3
Food Category
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.
N°
14.1.2.4
Food Category
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.
N°
14.1.3.4
Food Category
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.
N°
09.2.4.2
Food Category
Max Level
150 mg/kg
Notes
44: As residual SO2.
14.2.6.0
200 mg/kg
44: As residual SO2.
N°
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.
N°
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.
N°
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.
N°
04.2.2.7
Max Level
500 mg/kg
Notes
44: As residual SO2.
N°
07.2.0.0
Food Category
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.
N°
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).
N°
09.1.2.0
Food Category
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).
N°
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).
N°
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.
N°
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.
N°
04.1.2.11
Food Category
Max Level
100 mg/kg
Notes
44: As residual SO2.
N°
04.1.2.3
Food Category
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.
N°
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.
N°
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.
N°
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
100 mg/kg
44: As residual SO2.
N°
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).
N°
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.
N°
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).
N°
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).
N°
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
40 mg/kg
44: As residual SO2.
N°
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.
N°
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.
N°
11.1.5.0
Food Category
Max Level
70 mg/kg
Notes
44: As residual SO2.
N°
11.1.2.0
Food Category
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.
N°
06.4.3.0
Food Category
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).
N°
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).
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).
N°
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
50 mg/kg
44: As residual SO2.
N°
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.
N°
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.
11.3.0.0
70 mg/kg
44: As residual SO2.
N°
11.3.0.0
Max Level
70 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.
N°
04.1.1.2
Food Category
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
300 mg/kg
205: Except for use to prevent browning of certain light colored vegetables at 50 mg/kg.
44: As residual SO2.
N°
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
500 mg/kg
138: For use in energy-reduced products only.
44: As residual SO2.
N°
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.
N°
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.
N°
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.
04.2.2.3
100 mg/kg
44: As residual SO2.
N°
04.2.2.3
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.
N°
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
15 mg/kg
44: As residual SO2.
N°
11.1.1.0
Max Level
15 mg/kg
Notes
44: As residual SO2.