A synthetic preservative and antioxidant used to prevent browning and microbial spoilage. Most commonly found in wines, dried fruits, and fruit juices. Releases sulphur dioxide when dissolved, which does the actual preserving work. Safe for most people at typical levels, but asthmatics and sulphite-sensitive individuals can experience reactions — wheezing, hives, or digestive upset. EU law requires labelling when sulphites exceed 10 mg/kg, precisely because of this risk.
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