I need some help in understanding how to calculate sulfite residues in order to check that the amount of Sodium Metabisulfite added to our products (biscuits and crackers) is compliant to local regulations.
Based on the Sodium Metabisulfite spec, the SO2 assay is 67%. Does this mean that 67% of the Sodium Metabisulfite is SO2 and that this will be the final value through lab testing? Does the baking process cause SO2 deterioration?
Any help would be very much appreciated.
Thanks in advanced,
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