Calcium hydrosulfite (E227) – what is it?
Calcium hydrosulfite (E227) is a chemical compound used as a food additive with a preservative function. Its main function is to extend the shelf life of food products by inhibiting the growth of bacteria, mold and yeast. Calcium hydrosulfite is the calcium salt of sulfuric acid and is considered safe for use in the food industry in certain doses.
The substance is also known by its code name E227, which makes it easier to identify on food ingredient lists. Due to its antioxidant properties, it is often used in fruit and vegetable processing, winemaking and in the production of certain types of baked goods.
Properties of calcium hydrosulfite
Calcium hydrosulfite (E227) is distinguished by its strong preservative and antioxidant effects. It effectively prevents food from oxidation, thus preserving its freshness, color and nutritional value for a longer period of time. Thanks to these properties, it is valued in the food industry as an ingredient that improves the quality and extends the shelf life of products.
Applications of calcium bisulfite
This compound is widely used in the food industry. It is used as a preservative in fruit and vegetable preserves, wines, dried fruits, as well as in bakery products to prevent spoilage. Calcium hydrosulfite is also used to prevent fruits and vegetables from turning brown after processing and as a color stabilizer.
Where to buy calcium hydrosulfite?
Calcium hydrogen sulfite (E227) can be purchased at specialty stores selling raw materials for the food industry, as well as at some online food additive stores. It is available to both industrial-scale food manufacturers and smaller producers, including home wine enthusiasts.
Calcium hydrosulfite and its functions in foods
Calcium hydrosulfite (E227) plays a key role in preserving food quality. As a preservative, it prevents the growth of microorganisms, which is especially important for products with a limited shelf life. Its antioxidant properties help preserve the natural color and flavor of food products, which is of considerable importance for consumers seeking quality products. In addition, its use in the production of wines makes it possible to control fermentation and prevent unwanted changes in taste and aroma.
