In the food industry, sodium sulfite and sodium metabisulfite have similar roles: as a reducing agent and preservative in dehydrated vegetables and as a vegetable preservative to prevent deterioration and yellowing of green pigments in vegetables.
It has a bleaching effect on foodstuffs and a strong inhibiting effect on oxidative enzymes in vegetable foodstuffs. It is used in preserves, glucose, liquid glucose, table sugar, rock sugar, caramel, confectionery, bamboo shoots, canned mushrooms and mushrooms, grapes, blackcurrant juice concentrate at a maximum use level of 0.60g/kg; it is also used as a food preservative, relaxant, antioxidant, etc.