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Organic fruit not treated with sulfur vapor is darker in color and has a coarser texture. [5] Generally, the lighter the color, the higher the SO 2 content. Ethnic foods based on dried apricots include qubani ka meetha in India and chamoy in Mexico. Dried apricots are an important source of carotenoids and potassium. [6]
Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:
Sulfites used in food processing (but not as a preservative) are required to be listed if they are not incidental additives (21 CFR 101.100(a)(3)), and if there are more than 10 ppm in the finished product (21 CFR 101.100(a)(4)) On July 8, 1986, sodium bisulfite (and other sulfites : "The chemicals affected by the order are sulfur dioxide ...
Sulfur dioxide is sometimes used as a preservative for dried apricots, dried figs, and other dried fruits, owing to its antimicrobial properties and ability to prevent oxidation, [22] and is called E220 [23] when used in this way in Europe.
Sulfites are often used as preservatives in dried fruits, preserved radish, and dried potato products. Most beers no longer contain sulfites, although some alcoholic ciders contain them. Although shrimp are sometimes treated with sulfites on fishing vessels, the chemical may not appear on the label.
Experts explain if apricots are good for you, the health benefits of apricots, and apricot recipes so you can enjoy the stone fruit during its peak season.
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Its reducing properties are exploited in its use as a preservative to prevent dried fruit from discoloring, and for preserving meats. It is used as a reagent in sulfonation and sulfomethylation agent. It is used in the production of sodium thiosulfate. The Wellman–Lord process utilizes sodium sulfite for flue gas desulfurization.
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