Sodium Metabisulfite Food Grade is widely used in the food industry. In fruit and vegetable processing, it can be used as a color preservative and preservative. Dipping fresh fruits or vegetables can prevent oxidation and browning, keep their bright colors, and inhibit the growth of microorganisms, extending their shelf life, which is the ancient meaning of "keeping fresh and preserving colors". When brewing wine, it is often used as an antioxidant to remove residual oxygen in the wine, prevent the wine from oxidizing and deteriorating, and protect its pure flavor; it can also inhibit the growth of miscellaneous bacteria and help yeast ferment smoothly, just like the "guardian" of brewing. In the production of dry goods, such as dried fungi and seafood, adding an appropriate amount can prevent mildew and protect its quality. In flour products, such as biscuits and cakes, it can be used as a leavening agent to improve the characteristics of the dough and make the finished product crispier. However, its use must strictly abide by the national standards and accurately control the amount. Excessive use is harmful to health, so users should be cautious to make the best use of it and ensure food safety.

The following matters need to be noted when storing Sodium Metabisulfite Food Grade to ensure its stable properties and safe use: It should be stored in a cool, dry, ventilated warehouse, avoid direct sunlight (strong light can accelerate decomposition), and stay away from water sources or humid areas (it is easy to deliquesce and release sulfur dioxide gas when in contact with water). The storage temperature should not exceed 30°C. High temperature environment may cause it to decompose or deteriorate, affecting the use effect. Use sealed containers or plastic bags to ensure that the packaging is intact, prevent moisture and oxygen in the air from entering, and avoid long-term contact with air (easy to be oxidized). It should not be mixed with oxidants, acids, and alkaline substances (such as nitric acid, sodium hydroxide, etc.) to avoid chemical reactions; it should also be kept away from food raw materials and finished products to prevent cross contamination. The storage area must be clearly marked with information such as "food additives" and "sodium metabisulfite" to avoid confusion with other chemicals. Although it is not flammable, the sulfur dioxide gas produced by decomposition is irritating. The storage place should be equipped with fire-fighting equipment, and open flames and static sparks are prohibited. During storage, regularly check whether the packaging is damaged, whether there are lumps or odors (if it is deliquesced or decomposed, it may produce a pungent odor), and dispose of spoiled products in time. Follow the shelf life requirements (usually 1-2 years), avoid using expired raw materials, and use first-in-first-out to ensure quality. Strictly implementing the above specifications during storage can not only ensure the efficacy of sodium metabisulfite, but also avoid safety hazards and food contamination risks.

The safe dosage of Sodium Metabisulfite Food Grade (Na₂S₂O₅) needs to be determined according to different types of food and relevant national standards. In my country, the "National Food Safety Standard Food Additives Usage Standard" (GB 2760-2014) has clear regulations on its use limit in various foods. Taking candied fruit as an example, the maximum use of sodium metabisulfite is 0.35g/kg. This is because candied fruit is prone to deterioration due to microbial reproduction and oxidation during processing. The appropriate use of sodium metabisulfite can play an antibacterial, anti-oxidant and color-protecting role, maintaining the color and taste of candied fruit, but excessive use may cause excessive sulfur dioxide residues in the product and irritate the human gastrointestinal tract. In biscuit making, its maximum use is 0.1g/kg. During the baking process of biscuits, the sulfur dioxide produced by the decomposition of sodium metabisulfite can inhibit the growth of microorganisms in the dough and help the dough expand and loosen. However, if the dosage exceeds the limit, the biscuits may have an odor, affecting the eating experience. Long-term excessive intake may also burden organs such as the liver. In winemaking, the maximum usage is 0.25g/L. Sodium metabisulfite can inhibit the activity of microorganisms in wine, prevent wine oxidation and deterioration, and reduce the oxidation of phenolic substances in wine, maintaining the color and flavor of wine. However, if the dosage is too high, it will lead to an increase in the residual sulfur dioxide in the wine, which may cause allergic reactions in some people after drinking. When using Sodium Metabisulfite Food Grade, companies must strictly add it in accordance with the dosage specified by national standards, and keep production records to ensure that the residual sulfur dioxide in the product meets the requirements and ensure the food safety of consumers. At the same time, with the continuous improvement of food safety requirements, relevant departments will continue to pay attention to its use and adjust the safe dosage standards in a timely manner.

Sodium Metabisulfite Food Grade is a "good tool" for color protection and anti-corrosion in the food manufacturing process. It can keep fruits and vegetables fresh, prevent the growth of microorganisms, and help food to be stored for a long time. However, if the dosage is excessive, it will become a "poison" that harms the body. The sulfur dioxide produced by its decomposition is like an "invisible pestilence". It invades the respiratory tract, causing coughing and choking, and sore throats. It invades the gastrointestinal tract, disrupts the acid-base balance, causes abdominal pain and diarrhea, and disturbs people. If you eat too much for a long time, your liver and kidneys will be exhausted and unable to support, the body's "internal environment" will be disordered, and the immune and metabolic functions will be damaged. Therefore, when it comes to this agent, you should follow the national standard and accurately measure the dosage, just like holding the reins of a horse. You should use its strength to protect the beauty of food, and strictly abide by the iron rule of "moderation". Don't let the "dose" be excessive and cause disasters, but ruin your health. We should learn from the ancient saying "excess will lead to harm, moderation is appropriate" and build a strong dam for health, so as to live up to the importance of diet and health. Therefore, in the diet, food-grade boron and potassium phosphite must be treated with caution. When the diet is balanced, the intake should be appropriate, in order to obtain its benefits and avoid its harm, to protect the health of the body and the peace of the body.

Sodium Metabisulfite Food Grade will react with some food additives. It has strong reducing properties and is easy to react with oxidants (such as sodium nitrite, etc.), weakening the effectiveness of each other; it will also react chemically with additives containing aldehydes, ketones, and proteins. Because metal ions will oxidize residual sulfurous acid and discolor the reducing pigments, if such additives are used in production, they often need to be matched with metal chelating agents. However, reasonable matching and use in accordance with regulations can reduce adverse effects and ensure food processing effects and safety.