sulfittholdige

Sulfitthaltige is a German term used to describe substances or foods that contain sulfites, often added as preservatives or antioxidants to prevent oxidation, browning, or microbial growth. The term covers both sulfite salts and sulfurous acid derivatives that may be present in detectable amounts.

Chemically, sulfites are salts of sulfurous acid (H2SO3). In aqueous solutions they exist as sulfite (SO3^2−) and bisulfite (HSO3−) ions, and under acidic conditions sulfur dioxide (SO2) can be released. This chemical behavior contributes to their preservative and anti-browning effects in food and drink.

Sulfite-containing products are widely used in the food and beverage industry. Common sulfitthaltige items include wine, dried fruits, fruit juices, pickled vegetables, certain fruit concentrates, some seafood such as shrimp, and various processed foods. They help maintain color, flavor, and shelf life.

Regulatory labeling varies by jurisdiction. In the European Union and many other regions, foods that contain sulfites above a regulatory threshold (commonly around 10 mg/kg) must carry labeling indicating the presence of sulfites, for example with the wording “enthalt Sulfite” or “mit Sulfitgehalt.” Sulfites are often listed as allergens on ingredient lists where applicable.

Health and safety considerations vary among individuals. Some people, particularly those with sulfite sensitivity or asthma, may experience adverse reactions after ingestion. For the general population, sulfites are considered safe within regulated limits. Authorities typically establish an acceptable daily intake (ADI) or maximum permitted levels, commonly cited as about 0.7 mg/kg body weight per day for sulfur dioxide and sulfites.