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Wageningen University

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539 Sodium thiosulphate

Synthetic compound.

Function & Characteristics:
Used as anti-oxidant, especially to inhibit browning in potato products.

Potato products

Acceptable daily intake (ADI):
Up to 0,7 mg/kg bodyweight.

Side effects:
Thiosulphate is converted into sulphite and has similar side effects, see E221 .

Dietary restrictions:
None. 539 can be used by all religious groups, vegetarians and vegans.


European Masters Degree in Food Studies - an Educational Journey

Master in Food Safety Law is an initiative of Wageningen University, The Netherlands