Talk:Sodium metabisulfite

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[edit] sodium metabisulfite (metabisulphite)

Will be useful to direct readers to means to neutralise sulphur dioxide in foods, and especially fruit juices treated with sodium metabisulphite. I find the stuff totally objectionable, a sharp hit up the back of the nose, a good way to destroy an enjoyable food experience.

I think oxidation is the trick, either aeration or use of hydrogen peroxide. Are we looking for oxidising agents, and if so what other oxidising agents are likely to do the job . . . vitamin C?

My understanding is that dimethyl dicarbonate is a very effective alternative, a sterilant for juices which breaks down to innocuous compounds before consumption.

—The preceding unsigned comment was added by Garrison Roo (talk • contribs) 07:05, 11 March 2007 (UTC).