Sulfurization of food is not a new application. This has been done since ancient times. Sulfurization is widely used primarily in the storage of fruits and vegetables, as well as in the fresh storage of fruits and winemaking to make jams, marmalades and similar products. In these processes, potassium bisulfite, potassium metasulfite, sodium bisulfite, sodium sulfite and sodium metabisulfite, which can easily be converted to sulfurdioxide under suitable conditions, are used, primarily sulfur dioxide (SO2).

In fact, some compounds contain sulfur compounds in their natural structures. The abovementioned sulphurizing agents are used as an effective antioxidant and reducing agent in the control of enzymatic and non-enzymatic browning process, and as antimicrobial agent in the control of microorganisms.

However, in case of excessive use of sulfur, it has been found that especially asthmatic patients are affected more than this and there are general reactions to the chemicals used in food processing in the society. Therefore, various organizations are working to reduce sulfur dioxide and sodium metabisulfite levels in foods.

Today, sodium metabisulfite is used as a bleach in printing and dyeing processes in industry, wastewater, textile and wood industries. In the food sector, it is used as bleach in confectionery and cakes, as a loosening agent in bread and cracker making, and as antiseptic and germicidal in fruit juice, canned food and cereals.

In the communiqués prepared on the basis of the 95 / 2 / EEC directive issued by the European Union for the additives to be used in various food products and the Turkish Food Codex Regulation, certain restrictions have been introduced on the amounts of sulfur dioxide and sodium metabisulfite.

Sulfurdioxide (SO2) and sodium metabisulfite analyzes are carried out in authorized laboratories within the scope of chemical tests. These studies are based on the provisions of the aforementioned communiqués and comply with the standards published by domestic and foreign organizations and test methods accepted worldwide.