Palm sugar or palm sugar is made from natural raw materials such as

which is heated or simmered until it becomes light brown palm sugar with a sweet, aromatic taste. Such as Palo, spicy salad, chili paste, various dipping sauces, and Thai desserts such as bua loi, lod chong in coconut milk, banana buadchee, durian sticky rice, etc.

However, when stored for a long time, coconut sugar may darken to a dark brown color.

Not appetizing or choosing to buy to cook

Some manufacturers then add sulfur dioxide to bleach the color of palm sugar so it doesn't get dark easily.

and can be stored for sale for a long time

According to the Notification of the Ministry of Public Health No. 418, B.E. 2563, sulfur dioxide can be used in palm sugar, but must not exceed 40 milligrams per kilogram.

Because if used in excessive amounts, it can be harmful to consumers.

If receiving sulfur dioxide from food in small amounts

The body has enzymes that convert sulfides to non-toxic sulfides and are excreted in the urine.

But if it gets into the body in large quantities

Will cause abdominal pain, diarrhea, dizziness, vomiting, shock, loss of consciousness, and people who are very allergic or people with asthma may die.

The Food Institute sampled 5 samples of palm sugar from 3 brands and 2 stores sold in markets in various districts.

in Bangkok

and other provinces

for analysis of sulfur dioxide content

The results showed that 3 samples of palm sugar contained residual sulfur dioxide.

and found that all 3 samples exceeded the standard value.

for safety.

Thai Rath + Food Institute for food safety project