Pseudoallergen
Sulphur dioxide and sulphites are used in food as an additive for conservation (E220-E228). Intolerance reactions are similar to an allergic reaction, so called pseudoallergic reactions, and are often triggered by food additives. Concentrations of sulphur dioxide of more than 10 mg/kg respectively 10 mg/L are therefore subject to labelling requirements in Europe for consumer protection.

Method of Determination
Whether dried fruits, grapes or potatoes – at GALAB we routinely determine sulphite and sulphur dioxide using titration after distillation (expressed as SO2).

Our Services:

• Almond, Walnut
• Brazil Nut, Hazelnut
• Cachew, Macadamia
• Egg
• Peanut
• Fish
• Cereals containing Gluten
• Crustaceans
• Lupine
• Milk/Lactose
• Nuts
• Sulphur Dioxide
• Celery
• Mustard
• Sesame
• Soy Protein
• Molluscs