What are the Functions of Sodium Metabisulfite?

Sodium metabisulfite, also called sodium pyrosulfite or disodium, is an inorganic compound. This
compound has many chemical properties that make it useful for a variety of industrial purposes.
However, there are many dangers of working with or ingesting this compound, which make some
of its uses---especially that of a food preservative---a topic of research and controversy.
 Sodium metabisulfite is a crystalline powder that is white to yellow in color. It is soluble in
water. When dissolved, it releases sulfur dioxide gas, which is unpleasant smelling. The
chemical formula is Na2S2O5, and the molecular structure is shown in the illustration.
Sodium metabisulfite reacts with oxygen when left exposed to air, changing it to a sulfate.

Chemical Properties
 Sodium metabisulfite functions in many chemical reactions. It can purify or isolate
aldehydes, which are highly reactive organic compounds commonly used in making resins or
dyes. It can also purify or isolate ketones, which are organic compounds resulting from the
breakdown of fats. It is a reducer, meaning it can decrease the amount of oxygen in a
substance. It also has the ability to sulfonate, meaning it can react with sulfuric acid.

Industrial Uses
 The many chemical properties of sodium metabisulfite make it a versatile compound
useful in many applications. It can eliminate dissolved oxygen in waste water and in pipes. It
functions as a bleaching agent, which is useful in making paper pulp, cotton and wool. It is
used in water treatment plants to remove excess chlorine. In beer and wine manufacturing, it
is often used to sterilize the equipment.

Food Preservative
 Sodium metabisulfite is used as a food preservative and is usually noted as E223.
Sodium metabisulfite acts as an antimicrobial, inhibiting the growth of fungi and bacteria,
thereby keeping food fresh and safe. However, this use is controversial because it can
cause allergic reactions, especially in those with sensitivities to sulfites or those who suffer
from asthma. It is commonly found in fruit juices, vinegars, pickles and dried fruits.

Dangers
 Sodium metabisulfite is a dangerous compound, and care should be taken when using it.
When it comes into contact with skin, it can cause a severe allergic reaction, and repeated
contact can cause dermatitis. If inhaled, it can cause respiratory irritation, and for those with
asthma, it may cause a severe reaction. It is also an eye irritant, so if it makes contact with
the eyes, immediately flush them with water. Do not swallow sodium metabisulfite; it can
cause gastrointestinal irritation, including nausea, vomiting and diarrhea.

Storage and Handling

 Since sodium metabisulfite breaks down when exposed to air, it should be stored in a
tightly closed container. It should be kept in a cool and dry area and be protected from
moisture. The generation and accumulation of dust should be minimized to avoid inhalation
or contact with skin or eyes.
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THE BENEFITS OF DEHYDRATING FOOD FOR PRESERVATION

Dehydrating food dates back to biblical times when it was a dire necessity and not a culinary
delicacy. Modern methods of preserving foods, through refrigeration, freezing, canning,
pasteurizing and chemical additives, almost made the ancient practice of dehydration extinct
until recently, when dehydrating food is now enjoying a much-deserved resurgence.

Even with all of our food storage technology, dehydration remains one of the most nutritious,
safe, economical, and flavor-saving methods of food preservation. Many fresh fruits and
vegetables cannot be frozen successfully. The process involved in canning is time-consuming
and carries the risk of spoilage if not done properly. Dehydrated fruits and vegetables are safe
from spoilage, require a small investment of time and money, and can be stored easily. Meats
can even be dehydrated safely.

The canning process requires intense boiling to destroy any potential bacteria, but it also
removes many of the food's natural nutrients and enzymes. To a lesser degree, freezing also
alters the nutrient content, as well as breaks down the food's structural fibers. When
dehydrating foods, the moisture content is lowered, and keeps bacteria, mold, yeast and
natural chemical reactions from attacking the food, while preserving the food's nutrients and
enhancing the flavor.

Various models of food dehydrators are available with plastic or steel chassis and range in
price from $100 to $350, depending upon the machine's construction and the number of
drying trays it can hold. The initial cost of the machine will pale in comparison to the amount
of money you will save by using it, especially if you have a garden.

The benefits of preserving foods through dehydration can be summed up in a simple "Top
Ten" list:

1. Unlike canning or freezing, the dehydration process minimally affects the nutritional value
of foods. Vitamin A (beta carotene) and C, carbohydrates, fiber content, potassium,
magnesium, selenium, and sodium levels are not altered or lost in dehydration. Calorie values
remain the same but the fat and salt content is reduced. Dehydrated foods are free of
pesticides and chemicals.

2. Herbs, flowers, vegetables, fruits and meats can be preserved, stored, and consumed safely.

3. Fresh vegetables, herbs and fruits do not have to rot in the garden. The bounty produced by
your garden or deals at the local farmer's market can be saved and enjoyed at a later date.

4. Stored properly, dehydrated foods have a longer shelf life than any other preservation
methods. If properly sealed and left unopened, dehydrated foods can sit on your shelf for up
to 20 years.
5. Dehydrated foods save space in your pantry or cupboard because they are not stored in
spoilage-prone cans, jars, or bottles.

6. It is safer and less labor and time consuming than canning. Home dehydration is also much
less expensive than purchasing commercially dehydrated, packaged products.

7. Forget the processed store-bought jars of herbs and spices. Dehydrating your own fresh
herbs and spices gives your favorite recipes an enhanced, potent flavor that commercially
offered products are unable to deliver.

8. Dehydrated foods are great for picnics, camping, backpacking excursions, or lunchbox
snacks.

9. Entire meals can be dehydrated and re-hydrated by adding water, broth or other liquids. A
variety of soups made with dehydrated vegetables can ease the stress of providing a healthy
meal during a busy day.

10. Dehydrated foods are readily available to provide nutrition and sustenance during a
natural disaster or hard economic times, when a conventional cooking method is not readily
available.

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food-natural-food-process

Sodium Bisulfite is a food preservative. The Excalibur brand of Sodium Bisulfite

is a powder which you add to water to make the liquid for dipping or soaking
your fruits and vegetables in. It is commonly used on fruits and vegetables when
dehydrating or home canning. While preserving the color of fruits and vegetables
it also helps the fruits and vegetables to retain their natural flavor and nutrients.

Sodium Bisulfite and Sulfur has been used in the home food preservation
process and food dehydration for a long before other methods. It is an anti-
oxidant and is an excellent way to prevent oxidation of fruits and vegetables.
Oxidation causes fruits and vegetables to turn brown when their cut surface is
exposed to air. Sodium Bisulfite is beneficial in canning fruits because it not only
prevents oxidations of the fruits it also kills the microbes that cause spoiling.

When Sodium Bisulfite is dissolved in a liquid it releases a sulfur dioxide gas. The
sulfur dioxide gas penetrates the liquid it was added to and then eventually
dissipates into the air over the period of several hours. The sulfur gases that are
released from the Sodium Bisulfite act as a sanitizer, killing all molds, bacteria
and germs that spoil and brown fruits and vegetables making it a great food
preservative.

A note o caution, if you are prone to sulfur allergic reactions, check with your
physician before using Sodium Bisulfite as a pretreatment dip on any food item
you want to eat.

In wine making you must wait 24 hours after adding the Sodium Bisulfite to the
grape juice before adding the yeast because the sulfur dioxide gas also kills
yeasts. After 24 hours all of the gasses have been released and then yeast can
be added to start the fermenting process. Oddly, Sodium Bisulfite is added into
wine again after the fermenting process is complete and wine is ready to be
bottled. This second dose of Sodium Bisulfite will prevent the wine from turning
into vinegar and will preserve the color and flavor.

To prepare the Sodium Bisulfite for treating fruits and vegetables for
dehydrating, add 1 tablespoon Sodium Bisulfite to a gallon of water. Soak slices
of fruit and or vegetables for 5 minutes or halves of fruit for 15 minutes. When
soaking is complete, remove fruit and vegetables, rinse lightly under cold tap
water and drain off excess moisture. Then place the fruit on the dehydrator
drying trays. Dehydrate according to your dehydrator instructions or until the
fruit has reached your desired dryness.

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