Calcium Hydrogen Sulphite
Calcium Hydrogen Sulphite, also known as Calcium Bisulphite or Calcium Bisulfite, is a sulphite preservative identified as E227 in many markets. It is used in selected food systems for microbial stability, yeast and mould inhibition, anti-browning, oxidation control, colour protection and shelf-life support where sulphites are permitted and correctly declared.
Industrial sourcing of Calcium Hydrogen Sulphite should be based on SO2-equivalent potency, active sulphite level, product form, pH, sulphate content, residual sulphite target, allergen or sensitivity labeling, process compatibility, packaging protection, storage stability and market-specific documentation. Global Food Additives supports food manufacturers with supplier comparison, specification review, document collection, sample coordination and export-ready quotation communication.
Product identity
| Product | Calcium Hydrogen Sulphite |
|---|---|
| Common names | Calcium Bisulphite, Calcium Bisulfite, Calcium Hydrogen Sulfite, Calcium Hydrogen Sulphite E227 |
| Category | Preservatives & Antimicrobials |
| Function | Sulphite preservative / antimicrobial shelf-life support / anti-browning and antioxidant ingredient / SO2 source |
| E / INS number | E227 |
| CAS / identity | 13780-03-5 |
| Chemical formula | Ca(HSO3)2 |
| Chemical class | Inorganic sulphite / bisulphite salt; source of sulphite species and sulphur dioxide activity in acidic systems |
| Typical form | Aqueous solution, liquid grade, powder, granule or application-specific sulphite preparation depending on supplier |
| Typical appearance | Clear to slightly yellowish solution or white to off-white powder/granule depending on grade and supplier |
| Key measurement basis | SO2-equivalent content, active sulphite, residual sulphite and finished-product sulphur dioxide equivalent |
| Key performance role | Yeast and mould inhibition, anti-browning, antioxidant protection, colour retention, oxygen scavenging and shelf-life support |
Application fit
Calcium Hydrogen Sulphite is selected where sulphite functionality is permitted and where the product matrix, pH, residual level and label declaration can be controlled. Potential use areas may include:
- Fruit preparations, preserved fruit, brined fruit and anti-browning systems where permitted
- Dried fruit, vegetable preparations and selected dehydrated ingredients where local rules allow sulphites
- Beverage ingredients, wine, cider or fermented beverage support where the sulphite system is permitted
- Sauces, condiments, relishes, marinades and acidic food systems requiring oxidative stability
- Pickled or brined products where microbial stability and colour control are required
- Starch, sugar, syrup or process-stream applications where sulphite processing is legally acceptable
- Industrial anti-browning dips or process aids where residual sulphite is controlled and declared if required
- Selected bakery or ingredient systems only after regulatory and technical validation
Technical performance overview
Calcium Hydrogen Sulphite belongs to the sulphite preservative family. In acidic food systems, sulphite chemistry can generate molecular sulphur dioxide activity, which is important for antimicrobial and antioxidant performance. This makes pH a critical variable: the same added amount may perform differently in products with different pH, buffer capacity, oxygen exposure, sugar level, alcohol level, water activity and microbial load.
In addition to antimicrobial effects against yeasts, moulds and some bacteria, sulphites are used to help inhibit enzymatic browning, protect colour, reduce oxidative flavour changes and preserve certain fruit and vegetable matrices. However, sulphites are also sensitive ingredients from a regulatory and consumer-safety point of view. Finished-product residual sulphite levels, declaration thresholds, warning statements, food-category permissions and maximum limits must be verified for every destination market.
Key formulation variables
| SO2-equivalent content | The most important potency basis for comparing sulphite products, calculating dosage and checking legal residual levels. |
|---|---|
| pH | Sulphite antimicrobial activity is strongly pH-dependent. Lower pH generally increases molecular SO2 activity. |
| Residual sulphite | Finished-product sulphite level determines label declaration, compliance and sensitivity-risk management. |
| Oxygen exposure | Sulphites can be consumed by oxidation; headspace, mixing, packaging and process aeration affect residual level. |
| Binding reactions | Sulphites may bind with aldehydes, sugars, carbonyl compounds, colour components and other matrix constituents. |
| Water activity | Reduced water activity can help preservation, but the sulphite system still requires matrix-specific validation. |
| Temperature | Heat, storage temperature and process time can affect sulphite loss, SO2 release and residual testing results. |
| Packaging | Oxygen barrier, closure integrity and headspace control help preserve sulphite effectiveness and product colour. |
Industrial advantages
- Provides sulphite-based preservation in permitted acidic food systems
- Supports yeast and mould inhibition when pH and residual level are controlled
- Helps reduce enzymatic browning in selected fruit and vegetable applications
- Can protect colour and delay oxidative flavour deterioration
- Useful for brined, preserved, dried or semi-processed ingredients where sulphites are legally accepted
- Can be dosed as a solution for easier dispersion in process streams
- Provides calcium contribution alongside bisulphite functionality
- Can be integrated into HACCP and shelf-life programs when residual testing and label controls are in place
SO2-equivalent control and residual testing
Industrial sulphite use is usually managed by SO2-equivalent calculations. Buyers should confirm the active sulphite content of the raw material, the calculation basis used by the supplier, the expected residual level after processing, and the laboratory method used for finished-product verification. Because sulphite can react with the food matrix, the amount added is not always the same as the amount measured at the end of processing or shelf life.
| Control area | Why it matters | What to request or confirm |
|---|---|---|
| Raw material potency | Determines dosage, cost-in-use and preservation performance | SO2-equivalent content, active sulphite assay, test method and COA value |
| Target residual | Determines compliance and labeling requirement | Finished-product residual sulphite or SO2 equivalent at release and end of shelf life |
| Analytical method | Different methods may recover free, bound or total sulphite differently | Method name, detection limit, sample preparation, recovery and laboratory accreditation |
| Process loss | Oxidation, heat, aeration and binding reactions reduce active sulphite | Mixing, heating, filling, headspace oxygen, package barrier and shelf-life data |
| Label threshold | Determines whether sulphites must be declared as allergen or sensitivity information | Destination-market threshold, declaration wording and finished-product testing plan |
Application and process guidance
Calcium Hydrogen Sulphite should be added under controlled conditions with validated dosing, mixing and pH measurement. In liquid systems, addition as a prepared solution can improve dispersion and reduce local over-concentration. In fruit or vegetable applications, contact time, pH, temperature, fruit maturity, oxygen exposure and drain or rinse steps can affect final residual sulphite and sensory quality. In dry or semi-dry products, distribution uniformity and moisture migration must be evaluated.
Recommended evaluation steps
- 1. Confirm regulatory status: verify whether E227 is permitted for the food category and destination market before technical trials.
- 2. Define the target function: antimicrobial control, anti-browning, colour retention, oxygen scavenging, process aid or antioxidant support.
- 3. Establish potency basis: request SO2-equivalent content, assay method, active sulphite level and COA values.
- 4. Test in the real matrix: evaluate pH, residual sulphite, sensory impact, colour stability, microbial stability and shelf life.
- 5. Validate label controls: confirm residual sulphite threshold, declaration wording, allergen/sensitivity statement and finished-product testing plan.
- 6. Confirm safe handling: review SDS, ventilation, SO2 odour/release risk, PPE, storage segregation and emergency procedures.
Where extra caution is needed
- Products intended for markets where E227 is restricted or not permitted for the target food category
- Products consumed by sulphite-sensitive consumers or marketed to sensitive populations
- Foods requiring “no preservatives,” “sulphite-free” or clean-label positioning
- Thiamine-rich foods or meat systems where sulphite use may be restricted or technically unsuitable
- Open mixing tanks or warm acidic systems where sulphur dioxide odour may be released
- Products with high oxygen exposure, high aldehyde content or strong sulphite-binding capacity
- Finished products close to the legal residual limit or labeling threshold
Typical industrial application areas
| Application | Technical objective | Purchasing notes |
|---|---|---|
| Fruit preparations and brined fruit | Anti-browning, colour retention, yeast and mould inhibition | Check pH, Brix, contact time, residual SO2, texture, flavour and label declaration. |
| Dried fruits and vegetable preparations | Colour protection, browning control and shelf-life support | Review permitted level, residual testing, drying conditions, sulphite loss and consumer warning requirements. |
| Beverage ingredients and acidic drinks | Oxidation control and microbial stability in permitted formulations | Evaluate pH, free and bound SO2, oxygen pickup, flavour impact, closure oxygen barrier and label wording. |
| Wine, cider and fermented beverage support | Oxidation management and microbial control where the sulphite system is legally suitable | Confirm beverage category rules, SO2 limits, analytical method, allergen statement and customer specification. |
| Sauces, condiments and relishes | Microbial stability and oxidative colour/flavour protection | Check vinegar or acid system, preservatives, pH, heat process, residual sulphite and sensory impact. |
| Pickled or brined vegetables | Colour preservation and yeast/mould control where permitted | Evaluate brine pH, salt, sulphite residual, washing/draining step, microbial validation and label declaration. |
| Industrial process streams | Oxygen scavenging, anti-browning or process-support effect | Clarify whether the material remains in finished food and whether processing-aid or additive labeling applies. |
| Dry blends or ingredient premixes | Controlled sulphite addition into ingredients requiring preservation support | Assess distribution uniformity, moisture interaction, odour release, package barrier and residual testing after storage. |
Specification checklist for buyers
For industrial purchasing, Calcium Hydrogen Sulphite should be evaluated by its usable SO2-equivalent strength, residual sulphite performance, safety profile and regulatory documentation. A lower-cost material may be less suitable if it has unstable potency, high sulphate, weak documentation, unsuitable packaging or poor residual-control support.
Technical specification points
- Assay as Calcium Hydrogen Sulphite or active sulphite
- SO2-equivalent content and calculation basis
- Free sulphite, bound sulphite or total sulphite method where applicable
- pH, density and clarity for liquid grades
- Moisture, particle size and flowability for powder or granular grades
- Sulphate level and oxidation products
- Calcium content and related mineral profile
- Heavy metals such as lead, arsenic, mercury and cadmium according to market requirements
- Insoluble matter, colour, odour and foreign matter control
- Microbiological limits where relevant for liquid or low-heat applications
- Shelf life, storage temperature and opened-pack handling requirements
- Residual sulphite testing recommendation for the finished product
Commercial comparison points
- Minimum order quantity and sample availability
- Standard form: liquid solution, powder, granule or application-specific sulphite blend
- Standard packaging: drum, jerrycan, IBC, lined bag, carton or sealed container
- Batch size, lead time and annual supply continuity
- Food-grade, FCC, JECFA, EU or destination-market compliance statement where required
- Halal, Kosher, allergen, GMO, vegan and gluten statements where required
- Sulphite declaration and sensitivity-label support documents
- SDS language, transport classification and SO2 handling guidance
Quality, safety and compliance control
Sulphite preservatives require careful quality and regulatory control. Quality teams should review active sulphite strength, SO2-equivalent content, impurity profile, heavy metals, packaging integrity, shelf life, odour, storage conditions and batch-to-batch consistency. Finished-product teams should verify residual sulphite after processing and after shelf-life storage, especially when the product is close to a legal threshold or label-declaration limit.
Safety teams should treat Calcium Hydrogen Sulphite as a chemically active preservative that can release sulphur dioxide under acidic or improper storage conditions. Operators should follow the supplier safety data sheet, use suitable ventilation, avoid uncontrolled acid contact, protect eyes and skin, and segregate the product from oxidising agents, strong acids and incompatible chemicals. For liquids, container compatibility and closure integrity are important to prevent leakage, pressure issues or odour complaints.
Processing and handling notes
Calcium Hydrogen Sulphite should be dosed accurately and dispersed uniformly. Avoid adding concentrated sulphite directly into small localized zones of low pH without adequate mixing, because sulphur dioxide odour and rapid sulphite loss may occur. For liquid grades, confirm density and active content before dosing by volume. For powder grades, protect against moisture, oxidation and caking. Prepared solutions should be used under controlled conditions and stored according to supplier guidance.
| Processing factor | Industrial importance | What to confirm |
|---|---|---|
| Addition point | Controls sulphite distribution, pH exposure and residual SO2 retention | Sequence relative to acids, heat, oxygen exposure, fruit addition, filling and packaging |
| pH control | Determines molecular SO2 activity and odour-release potential | Product pH, buffer capacity, pH meter calibration and pH drift during storage |
| Oxygen management | Oxygen consumes sulphite and reduces residual preservative strength | Mixing aeration, headspace oxygen, package barrier and closure performance |
| Thermal process | Heat can change sulphite retention, odour and finished residual level | Pasteurisation, hot-fill, cooking, drying, cooling and analytical testing after process |
| Residual testing | Supports legal compliance and label decisions | Free, bound or total sulphite method; detection limit; sampling plan and end-of-shelf-life testing |
| Storage compatibility | Maintains potency and prevents odour, leakage or oxidation | Container material, headspace, temperature, light exposure, ventilation and segregation from acids or oxidisers |
Regulatory and label review notes
Calcium Hydrogen Sulphite is identified as E227 in many markets, but permitted use depends on the food category, maximum use level, finished residual sulphite, processing-aid interpretation and destination-market rules. Buyers should verify whether E227 itself is permitted or whether another sulphite source is preferred or required for the target application.
Sulphites are sensitive labeling substances in many jurisdictions. Declaration may be required when sulphites are present above a defined threshold, commonly expressed as sulphur dioxide equivalent. In some markets, sulphites used as ingredients, additives, or processing aids may need to be declared if they remain above the threshold in the finished food. The buyer is responsible for confirming label wording, allergen or sensitivity declaration, maximum residual level and analytical verification before commercial launch.
Industrial troubleshooting guide
| Observed issue | Possible cause | Corrective action to test |
|---|---|---|
| Residual sulphite is below target | Oxidation, heat loss, excessive aeration, binding reactions or low raw-material potency | Review COA, reduce oxygen pickup, adjust addition point, increase validated dose and test residual after shelf life. |
| Sulphur dioxide odour is too strong | Low pH, local over-concentration, warm process, poor ventilation or excessive dosage | Improve mixing, reduce dose, adjust addition point, control temperature and review ventilation and pH target. |
| Browning still occurs | Insufficient active sulphite, high oxygen exposure, enzyme load, high pH or sulphite consumed by matrix | Lower pH if suitable, improve oxygen control, validate dose, reduce enzyme activity and test alternate anti-browning system. |
| Yeast or mould growth continues | pH too high, residual sulphite too low, high contamination load or poor package barrier | Measure pH and residual SO2, improve sanitation, adjust preservative system and validate shelf-life challenge testing. |
| Product fails label or allergen review | Missing sulphite declaration, wrong market category, residual above threshold or incomplete supplier documents | Request market-specific declaration, revise label wording, test finished-product sulphites and confirm permitted category. |
| Powder cakes or liquid loses strength | Moisture exposure, oxidation, poor sealing, heat or long opened-pack storage | Improve barrier packaging, use smaller packs, reseal immediately, control temperature and verify potency before use. |
Documents to request
A complete Calcium Hydrogen Sulphite purchasing file should support procurement, R&D, quality assurance, regulatory, production, safety and customer-audit teams. Depending on application and destination market, buyers commonly request:
- Product specification or technical data sheet
- Certificate of analysis for available batch or lot
- Safety data sheet with SO2 release, ventilation, PPE, storage and first-aid information
- Food-grade declaration and intended-use statement
- Assay, active sulphite and SO2-equivalent content
- pH, density, clarity and concentration data for liquid grades
- Moisture, particle size, flowability and caking information for powder or granular grades
- Sulphate level, oxidation products and impurity profile
- Heavy metals and contaminant declarations
- Residual sulphite analytical method recommendation
- Microbiological specification where relevant for the application
- Allergen/sensitivity declaration guidance for sulphites
- GMO statement, gluten statement, vegan suitability statement and allergen statement
- Halal and Kosher certificates where required
- Origin, manufacturer, shelf-life and storage information
- Label declaration guidance and market-specific regulatory statement
- Packaging details, pallet configuration and transport recommendations
Packaging and logistics
Calcium Hydrogen Sulphite may be supplied in sealed liquid containers, jerrycans, drums, IBCs, lined bags, cartons or sealed powder containers depending on supplier and grade. Packaging should protect the product from oxidation, moisture, leakage, heat and incompatible chemicals. Liquid sulphite products should be checked for container compatibility, venting requirements, closure integrity, storage temperature and transport classification.
For export shipments, buyers should confirm net weight, gross weight, active content, pallet dimensions, container loading, shelf life remaining at dispatch, SDS language, customs classification, transport requirements and whether the destination market requires special import documentation for sulphite preservatives. Warehouse teams should store the product in a cool, dry, ventilated area away from acids, oxidising agents, strong odours and direct heat.
How to request this product
Send the product name, target grade or reference specification, required SO2-equivalent content, product form, quantity, destination country, packaging preference, expected shipment date and required documents. If you already purchase Calcium Hydrogen Sulphite, attach or describe your existing specification, COA, application, use level, target residual sulphite, label requirements and finished-product market so supplier options can be compared more accurately.
Useful answers
What is Calcium Hydrogen Sulphite used for in food manufacturing?
Calcium Hydrogen Sulphite is typically discussed for microbial stability, yeast and mould inhibition, anti-browning, oxidation control, colour protection and shelf-life design. Exact suitability depends on grade, application, pH, residual sulphite level, process, regulations and supplier documents.
Is Calcium Hydrogen Sulphite the same as Calcium Bisulphite?
Yes. Calcium Hydrogen Sulphite is commonly called Calcium Bisulphite or Calcium Bisulfite. It is identified as E227 in markets that use E-number classification.
Why is SO2-equivalent important?
Sulphite preservatives are commonly controlled by sulphur dioxide equivalent. This value is needed for dosage calculation, cost-in-use comparison, residual sulphite testing, legal limits and label declaration decisions.
Does pH affect sulphite performance?
Yes. Sulphite antimicrobial and antioxidant behaviour is strongly influenced by pH. Lower-pH systems generally increase molecular SO2 activity, but finished-product safety, taste and legal limits must still be controlled.
Does Calcium Hydrogen Sulphite require label declaration?
Label requirements depend on the destination market, use, residual level and finished-food category. Many markets require sulphites to be declared when present above a defined SO2-equivalent threshold. Buyers should confirm the exact wording with their regulatory team.
Which specification parameters matter most?
Important parameters include active sulphite, SO2-equivalent content, assay, pH, density for liquid grades, sulphate level, impurities, heavy metals, clarity, odour, microbiological quality where relevant, shelf life and packaging.
Can Global Food Additives source Calcium Hydrogen Sulphite?
Global Food Additives can review sourcing options for Calcium Hydrogen Sulphite according to target specification, active content, physical form, quantity, destination, packaging preference, delivery term and required documentation.
Is this product permitted in every country?
No. Sulphite use depends on destination-market rules, food category, residual level, label declaration, processing-aid status, sensitivity-warning requirements and buyer responsibility.
Tell us which food additive or ingredient you need.
Send product names, target specifications, quantity, destination country, packaging preference, delivery term, and document requirements. For Calcium Hydrogen Sulphite, please also include required form, SO2-equivalent target, application, pH, use level, residual sulphite target, label requirements and any sulphite sensitivity declaration requirements. Our team will review your inquiry and respond from orders@foodgradeadditives.com.
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