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.

Some things I would like to point out: oxidants that are strong enough to affect SO₂ are strong enough to seriously destroy food value of anything that contain them. Vitamin C is an anti-oxidant (reductant) and would be the opposite of what is needed. The best way to remove the sulfite's effect is heating the food, though this wouldn't be productive with wine. Furthermore, diethylbicarbonate would be a small amount safer, not releasing a small amount of methyl alcohol. Hope this helps. 208.189.34.177 (talk) 05:35, 5 June 2008 (UTC)

[edit] Structural formula

The structural formula shown here is incorrect.The two Sulphurs should be bridged by one of the oxygens.

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

Wrong. The two sulfurs are not bridged by an oxygen. See, for example, http://scripts.iucr.org/cgi-bin/paper?bk0141&buy=1.

Ben (talk) 02:01, 8 December 2007 (UTC)

[edit] sodium pyrosulfite

sodium pyrosulfite should redirect to this!

Sainsburys own Paracetamol caplets 500mg use E223 too, I have taken these pills and then got ichy! due to the E223.