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| Synonyms：Potassium Pyrosulfite Potassium Pyrosulphite Potassium Disulfite Potassium Disulphite Dipotassium Disulfite Dipotassium Pyrosulfite Formula:K2O5S2 Weight:222.32 HS Code:2832200000 Grade:Food grade99% Hazard Class:General Chemical | |||||||||
16731-55-8
bosschemical
16731-55-8
Test item | Unit | Specification | Test data |
K₂S₂O₅ | g/100g | ≥97.2 | 97.57 |
SO₂ | g/100g | ≥56.0 | 56.17 |
K₂S₂O₃ | g/100g | ≤0.1 | 0.002 |
Na | g/100g | ≤2 | 0.090 |
Cl | g/kg | ≤0.5 | 0.01 |
pH-value(10%solution) | - | 3.8-4.8 | 4.4 |
heavy metal (measured by Pb) | mg/kg | ≤10 | 7 |
As | mg/kg | ≤1 | 0.05 |
Cu | mg/kg | ≤1 | 0.3 |
Fe | mg/kg | ≤5 | 3.6 |
Hg | mg/kg | ≤0.1 | 0.02 |
Pb | mg/kg | ≤1 | 0.5 |
Se | mg/kg | ≤1 | 0.1 |
Zn | mg/kg | ≤1 | 0.3 |
1. Wine, Cider And Beer Production: A dry source of sulfur dioxide that dissolves into must and wine, it suppresses wild yeasts and unwanted bacteria so the chosen strain controls fermentation, and as an antioxidant it protects colour, aroma and freshness through ageing.
2. Preservative And Antioxidant Additive E224: Accepted as food additive E224, it maintains appearance and extends shelf life in beverages, dried fruit, fruit preparations and processed foods, where it limits enzymatic browning and oxidative spoilage, with reported maximum use levels of 10 to 2000 mg per kilogram depending on the food category.
3. Antichlor After Bleaching: Sulfite based antichlors destroy the hypochlorite left behind by chlorine bleaching, so mills dose it near the end of the bleach to stop further attack on the material, protecting fibre strength and colour during textile processing.
4. Water Dechlorination: In municipal, industrial and fish culture water it removes free chlorine residuals after disinfection, and treatment studies compare sulfite reduction with activated carbon and photochemical methods, where carbon alone is not always fully effective at removing chlorine.
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