Taiwan rejects 12,000 bottles of Sriracha tainted with sulfur dioxide (Huy Fong brand)
Taiwan rejects 12,000 bottles of Sriracha tainted with sulfur dioxide (Huy Fong brand)
by y6x
5 Comments
y6x
I’m wondering if this is impacting the bottles in the US as well, and accounts for some of the difference in taste that people are reporting in the new batches.
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> FDA Deputy Director-General Lin Chin-fu (林金富) was cited as saying according to the “Standards for Specification, Scope, Application, and Limitation of Food Additives,” sulfur dioxide should not exceed 0.03 grams per kilogram. However, this batch of chili sauce was found to contain **0.5 g per kg**.
US allowable limits are apparently 10 PPM ^(1), which should be **0.01g/kg** ^(2).
It apparently does have a taste, which sometimes becomes an issue when it’s used in wine production ^(3 , 4) :
> At concentrations from 0.3 to 1.0 parts per million (ppm), SO2 causes a taste sensation.
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> Recognizing sulfur dioxide in wines is very simple, in particular to the nose: when used in excess or improperly, it will always be perceived the unpleasant and typical smell of sulfur which tends to cover everything else.
To summarize – Is this possibly the reason for the change in recent bottles?
No surprises here Huy Fong has always been a dodgy bunch.
Lanthemandragoran
Fuck I finally find an Asian grocery that still has it then this comes out lol
Capt__Murphy
Huy Fong sucks. Chili Garlic is the only product I miss. I haven’t bought it in about a year, but I won’t buy it ever again.
That said, does anyone have a Chili Garlic dupe recipe by chance? I’ve found a decent store brand knock-off that is serviceable, but I’d love to make my own
5 Comments
I’m wondering if this is impacting the bottles in the US as well, and accounts for some of the difference in taste that people are reporting in the new batches.
​
> FDA Deputy Director-General Lin Chin-fu (林金富) was cited as saying according to the “Standards for Specification, Scope, Application, and Limitation of Food Additives,” sulfur dioxide should not exceed 0.03 grams per kilogram. However, this batch of chili sauce was found to contain **0.5 g per kg**.
US allowable limits are apparently 10 PPM ^(1), which should be **0.01g/kg** ^(2).
It apparently does have a taste, which sometimes becomes an issue when it’s used in wine production ^(3 , 4) :
> At concentrations from 0.3 to 1.0 parts per million (ppm), SO2 causes a taste sensation.
​
> Recognizing sulfur dioxide in wines is very simple, in particular to the nose: when used in excess or improperly, it will always be perceived the unpleasant and typical smell of sulfur which tends to cover everything else.
To summarize – Is this possibly the reason for the change in recent bottles?
​
1 [https://www.federalregister.gov/documents/2022/11/17/2022-25014/sulfur-dioxide-pesticide-tolerances#:~:text=Toxicological%20Points%20of%20Departure%2FLevels,ppm%20sulfite%20residues%20in%20foods](https://www.federalregister.gov/documents/2022/11/17/2022-25014/sulfur-dioxide-pesticide-tolerances#:~:text=Toxicological%20Points%20of%20Departure%2FLevels,ppm%20sulfite%20residues%20in%20foods).
2 [http://www.endmemo.com/sconvert/ppmg_kg.php](http://www.endmemo.com/sconvert/ppmg_kg.php)
3 [https://web-ded.uta.edu/cedwebfiles/eti/OP_Fact_Sheet/CAA/so2inair.pdf](https://web-ded.uta.edu/cedwebfiles/eti/OP_Fact_Sheet/CAA/so2inair.pdf)
4 [http://www.diwinetaste.com/dwt/en2012043.php](http://www.diwinetaste.com/dwt/en2012043.php)
Damn I just bought two bottles…
No surprises here Huy Fong has always been a dodgy bunch.
Fuck I finally find an Asian grocery that still has it then this comes out lol
Huy Fong sucks. Chili Garlic is the only product I miss. I haven’t bought it in about a year, but I won’t buy it ever again.
That said, does anyone have a Chili Garlic dupe recipe by chance? I’ve found a decent store brand knock-off that is serviceable, but I’d love to make my own