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Sodium Metabisulfite Limit for Shredded Banana Blossom


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#1 rizza asilo

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Posted 23 July 2016 - 01:32 AM

Hi everyone!

 

I am wondering if someone could help me with my problem. I am working from an export company and one of the product that we export in Canada and US is shredded banana blossom (also, Green Jackfruit). We use sodium metabisulfite to prevent browning. Is there any regulation for the allowable limit of sodium metabisulfite on those? 

 

Thank you in advance. :)


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#2 Charles.C

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Posted 24 July 2016 - 11:15 AM

Hi everyone!

 

I am wondering if someone could help me with my problem. I am working from an export company and one of the product that we export in Canada and US is shredded banana blossom (also, Green Jackfruit). We use sodium metabisulfite to prevent browning. Is there any regulation for the allowable limit of sodium metabisulfite on those? 

 

Thank you in advance. :)

 

Hi Rizza,

 

I presume the products above are classified as foods. I assume Na metabisulphite = SO2 as far as limits are concerned.

 

I'm not in USA/Canada but from previous threads here can comment that Canada internally appears to have limits for SO2 so presumably will also exist for imports.

 

I predict that USA will be similar since I suspect that nowadays most countries generally  do have limits for SO2  in foods.


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Kind Regards,

 

Charles.C


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#3 rizza asilo

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Posted 25 July 2016 - 01:54 AM

Hi Charles,

 

Thank you for the inputs. :)

 

I've red some article saying that Canada restricts the use of SO2 on fresh fruit and veg. intended to be consumed raw, so I guess we can still use SO2 since our product is intended to be cooked before consumption (correct me if I'am wrong) :)

 

However, I cannot find any reference material that says this certain amount of SO2 is the only allowable limit for our product (Shredded Banana Blossom and Green Jackfruit).


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