Fruit juices sulfiting

Histamine may also be released from mastocytes in the gastrointestinal tract induced by aspartame, sodium benzoate, sodium glutamate—which causes Chinese Restaurant Syndrome —and sulfites, which mainly occur in dried fruit and vegetables, marinated vegetables, fruit juices, and low-quality wines (Landete et al., 2005). 

Molasses, fruit juice, corns, bagasse, Jerusalem artichockes, cassava, whey, sulfite liquor, saw dust and other wood by-products are used as substrates for alcohol and glycerin production. Starch-based substrates should be first saccharified by amylases prepared from barley, fungi or bacteria. Cellulosic materials must also be chemically or enzymatically hydrolyzed before being used as substrates for alcohol production. Clostridium species contain amylases and are able to convert starch and cellulose directly16). 

E222 Sodium hydrogen sulfite From sulfurous acid Preservative Allergic reactions in patients suffering from asthma 0-0.7 Beer, wine, milk, dairy products, fruit juices. 

E226 Calcium sulfite Synthetic Preservative Allergic reactions — fruit juices... 

Calcium, magnesium, iron, tryptophan, and crude protein (animal feed), ascorbic acid (orange, lemon and tomato juice, green tea, potatoes, red pepper, spinach, and strawberry), sulfite (fruit juice), iron(ll. III) (wines), nitrite (cod liver oil, cured meat), aluminum (spinach leaves, tea leaves), bromate (bread), tryptophan (vegetables and fish), butylated hydroxyanisole (sunflower, com, and olive oil), kojic acid (fermentation broth), and sucrose (milk and soft drinks)... 

Our studies show that N-acetylcysteine and reduced glutathione are nearly as effective as sodium sulfite in preventing browning of heated amino acid and protein-carbohydrate mixtures,apples, potatoes, and fruit juices (64,68,69,73-75). 

Fruit juice beverages are prepared extensively in Europe, England, Australia, New Zealand, India, Israel, and elsewhere from sulfited juices and concentrates by dilution and sweetening which tend to mask the... 

Applications. Sulfur dioxide is used in its gaseous or liquid form, or in the form of one of its salts mainly on dried fruits, molasses, syrups, concentrates, fruit juices and wines. Sulfur dioxide, sulfites, bisulfites and pyro-sulfites are more or less equivalent permitted as active ingredients in food worldwide. Many countries do not allow the use of sulfite for meat, fish or processed meat and fish products anymore. 

Su, X. L. and W. Wei. 1998. Flow injection determination of sulfite in wines and fruit juices by using a bulk acoustic wave impedance sensor coupled to a membrane separation technique. Analyst 123 221-224. 

Preservatives. Sulfur compounds, such as sulfur dioxide and sodium bisulfite, are used commercially to preserve the color of various food products, such as orange juice, dehydiated fruits and vegetables, such as apricots, carrots, peaches, pears, potatoes, and many odiers. Concentrated sulfur dioxide is used in wine-making to destroy certain bacteria. The color preservation of canned green beans and peas is enhanced by dipping the produce in a sulfite solution prior to canning. In 1986, some of these compounds and uses were put under closer regulation in the United States. 

Sulfur dioxide is undesirable if the concentration is above a few parts per million. The delicate color of the fruit is impaired and in some cases the metal of the can is corroded. Direct consumption cane sugars produced by the sulfitation process are usually undesirable for canning but the supply is limited to one section of the country. Sulfur dioxide is used in processing beet sugars but not as a bleach as was the practice earlier in the industry. It is now recognized that a few parts per million of sulfur dioxide added before the evaporation of the thin juice act as an inhibitor to the nonenzymatic browning and result in a sugar with less than 1 p.p.m. of sulfur. In the same manner the starch-conversion producers have been able to eliminate the objectionable hydroxymethyl furfural, an undesirable side reaction product in starch conversion. 

Sulfite Beer, lemon juice, potatoes, seafood, fruits (grapes)... 

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