{ "$schema": "https://foodadditiveindex.com/api/v1/schema.json", "id": "https://foodadditiveindex.com/additives/sodium-metabisulfite", "slug": "sodium-metabisulfite", "name": "Sodium metabisulfite", "identifiers": { "e_number": "E223", "ins_number": "223", "cas_number": "7681-57-4", "inchikey": "HRZFUMHJMZEROT-UHFFFAOYSA-L", "pubchem_cid": 656671 }, "functional_class": "Preservative", "summary": "Sodium metabisulfite is the most used sulfite in food and winemaking, chosen because it is a stable powder that releases sulfur dioxide on contact with water. It must be declared as an allergen above a threshold.", "derivation_summary": "Made by saturating sodium hydroxide solution with sulfur dioxide and crystallising the result.", "regulatory_status": [ { "jurisdiction": "US", "jurisdiction_name": "United States", "authority": "Food and Drug Administration", "status": "permitted", "status_label": "Permitted", "provision_count": 1, "provisions": [ { "status": "permitted", "food_category": null, "max_level": null, "max_level_unit": null, "conditions": null, "effective_from": null, "citation": { "ref": "21 CFR 182.3766", "url": "https://www.ecfr.gov/current/title-21/section-182.3766" }, "source": "ecfr", "retrieved_at": "2026-09-07T18:25:51.549Z" } ] }, { "jurisdiction": "CODEX", "jurisdiction_name": "Codex Alimentarius", "authority": "Codex Alimentarius Commission / JECFA", "status": "permitted_with_conditions", "status_label": "Permitted, with conditions", "provision_count": 59, "provisions": [ { "status": "permitted_with_conditions", 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"name": "Fermented fruit products" }, "max_level": 100, "max_level_unit": "mg/kg", "conditions": "GSFA notes: 44", "effective_from": "2008", "citation": { "ref": "CXS 192-1995 Table One, INS 223, food category 04.1.2.10", "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/" }, "source": "gsfa", "retrieved_at": "2026-09-07T07:54:15.059Z" }, { "status": "permitted_with_conditions", "food_category": { "system": "codex", "code": "04.1.2.11", "name": "Fruit fillings for pastries" }, "max_level": 100, "max_level_unit": "mg/kg", "conditions": "GSFA notes: 44", "effective_from": "2006", "citation": { "ref": "CXS 192-1995 Table One, INS 223, food category 04.1.2.11", "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/" }, "source": "gsfa", "retrieved_at": "2026-09-07T07:54:15.059Z" }, { "status": "permitted_with_conditions", "food_category": { "system": "codex", "code": "04.1.2.2", "name": "Dried fruit" }, "max_level": 1000, "max_level_unit": "mg/kg", "conditions": "GSFA notes: 44, 135 & 218", "effective_from": "2011", "citation": { "ref": "CXS 192-1995 Table One, INS 223, food category 04.1.2.2", "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/" }, "source": "gsfa", "retrieved_at": "2026-09-07T07:54:15.059Z" }, { "status": "permitted_with_conditions", "food_category": { "system": "codex", "code": "04.1.2.3", "name": "Fruit in vinegar, oil, or brine" }, "max_level": 100, "max_level_unit": "mg/kg", "conditions": "GSFA notes: 44", "effective_from": "2006", "citation": { "ref": "CXS 192-1995 Table One, INS 223, food category 04.1.2.3", "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/" }, "source": "gsfa", "retrieved_at": "2026-09-07T07:54:15.059Z" }, { "status": "permitted_with_conditions", "food_category": { "system": "codex", "code": "04.1.2.5", "name": "" }, "max_level": 100, "max_level_unit": "mg/kg", "conditions": "GSFA notes: 44", 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"citation": { "ref": "CXS 192-1995 Table One, INS 223, food category 04.1.2.7", "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/" }, "source": "gsfa", "retrieved_at": "2026-09-07T07:54:15.059Z" }, { "status": "permitted_with_conditions", "food_category": { "system": "codex", "code": "04.1.2.8", "name": "Fruit preparations, including pulp, purees, fruit toppings and coconut milk" }, "max_level": 100, "max_level_unit": "mg/kg", "conditions": "GSFA notes: 44, 206 & XS314R", "effective_from": "2024", "citation": { "ref": "CXS 192-1995 Table One, INS 223, food category 04.1.2.8", "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/" }, "source": "gsfa", "retrieved_at": "2026-09-07T07:54:15.059Z" }, { "status": "permitted_with_conditions", "food_category": { "system": "codex", "code": "04.1.2.9", "name": "Fruit-based desserts, incl. fruit-flavoured water-based desserts" }, "max_level": 100, "max_level_unit": "mg/kg", "conditions": "GSFA 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"source": "gsfa", "retrieved_at": "2026-09-07T07:54:15.059Z" }, { "status": "permitted_with_conditions", "food_category": { "system": "codex", "code": "04.2.2.3", "name": "Vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds in vinegar, oil, brine, or soybean sauce" }, "max_level": 100, "max_level_unit": "mg/kg", "conditions": "GSFA notes: 44", "effective_from": "2006", "citation": { "ref": "CXS 192-1995 Table One, INS 223, food category 04.2.2.3", "url": "https://www.fao.org/fao-who-codexalimentarius/codex-texts/dbs/gsfa/en/" }, "source": "gsfa", "retrieved_at": "2026-09-07T07:54:15.059Z" }, { "status": "permitted_with_conditions", "food_category": { "system": "codex", "code": "04.2.2.4", "name": "Canned or bottled (pasteurized) or retort pouch vegetables (including mushrooms and fungi, roots and tubers, pulses and legumes, and aloe vera), and seaweeds" }, "max_level": 50, "max_level_unit": "mg/kg", "conditions": "GSFA notes: 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