INS 220 is sulphur dioxide, a preservative gas used to stop dried fruit, fruit pulps, and squashes from going brown and to keep yeasts and bacteria from growing. It is also widely used in winemaking. It is generally vegan and is permitted by FSSAI for specified food categories with restrictions.
INS 220 is sulphur dioxide, a preservative gas used to stop dried fruit, fruit pulps, and squashes from going brown and to keep yeasts and bacteria from growing. It is also widely used in winemaking.
Brands use it because a small amount keeps dried apricots and raisins golden instead of dull brown, stops mango and apple pulps from oxidising, and protects squashes from spoilage. It also discourages microbial growth in low-acid foods.
INS 220 commonly shows up on Indian packets in these categories:
Sulphur dioxide is produced by burning elemental sulphur. No animal product is used in its manufacture.
FSSAI: Permitted by FSSAI as a preservative under Schedule I of the FSS (Food Products Standards and Food Additives) Regulations 2011 for specified food categories with category-specific upper limits. FSS labelling rules require the declaration 'Contains sulphites' or 'Contains added sulphur dioxide' when residual SO2 in the final product exceeds 10 mg/kg, because some asthmatic individuals are sensitive.
JECFA: Group ADI 0-0.7 mg/kg body weight (expressed as SO2) for sulphur dioxide and the sulphite salts INS 221-228, retained at the 30th JECFA (1986) based on long-term rat studies. EFSA's 2016 re-evaluation set the same value as a temporary ADI; the EFSA temporary ADI was withdrawn in 2022 pending further data, while the JECFA group ADI of 0-0.7 mg/kg bw remains in force.
On packets, in recipes, and in conversation, INS 220 is also called:
Last verified: 2026-04-29.