FOOD ADDITIVE-ADDITIVE INTERACTIONS INVOLVING SULFUR-DIOXIDE AND ASCORBIC AND NITROUS ACIDS - A REVIEW

This review evaluates the published work on sulphur dioxide and ascorb ic and nitrous acid reactions with other food additives to form stable compounds. In some cases, such as between nitrite and sorbic acid, th e compounds formed have a potentially higher toxicity than the origina l additives. No adverse effects have been demonstrated in real foods, however, probably due to the adoption of substantial safety margins be tween no-effect levels in animals and the maximum levels of additives to which humans could be exposed. The reactions discussed in this revi ew are those most likely to occur in current additive usage. However, due to the large numbers of permitted food additives, many more intera ctions occur in foods that could lead to chemical reactions under favo urable conditions. (C) 1997 Published by Elsevier Science Ltd.