E220 is sulphur dioxide, a gas. In food it holds back microbes, slows oxidation and keeps the colour; it is often used for dried fruit, wine and fruit juice concentrates.
Wheat flour, vegetable oil, salt, sugar, preservative (220), dried onion and garlic, pepper, natural colour (160a).
It is sulphur dioxide, a gas, and the first of the “sulfur dioxide–sulfites” (E220–E228) that EFSA assesses as one group. Circular 24/2019/TT-BYT lists E220 as preservative, antioxidant, bleaching agent and flour treatment agent.
In 2022 EFSA concluded that the available data were not adequate to set an ADI and withdrew the temporary group ADI of 0.7 mg/kg body weight per day (as SO₂ equivalents) set in 2016. It used a margin of exposure (MOE) instead, which should be at least 80. At the estimated intakes the MOE at the upper end of the 95th percentile range was below 80 in every population group except adolescents, and EFSA concluded that this raises a safety concern. The main sources are beer and wine for adults, and flavoured drinks and juices for children.
Yes. Sulphur dioxide (INS 220) is listed in Appendix 1 of Circular 24/2019/TT-BYT, the list of additives permitted in food, as a preservative, antioxidant, bleaching agent and flour treatment agent.
EFSA estimated intake separately for infants (12 weeks to 11 months), toddlers (12–35 months) and children (3–9 years). In all three groups the MOE at the upper end of the 95th percentile range was below the minimum of 80, which EFSA treated as a safety concern. For young children the main sources are flavoured drinks, juices and dried fruit. The opinion has no separate group for pregnant women.
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