sulphur dioxide

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sulphur dioxide (SO2) Preservative used in gaseous form or as salts (sulphites) for fruit drinks, wine, comminuted meat, and as a processing aid to control physical properties of flour; also prevents enzymic and non‐enzymic browning. Protects vitamin C but destroys vitamin B1. Prepared by ancient Egyptians and Romans by burning sulphur and used to disinfect wine.

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