Apricot Filling
Apricot fillings are conventional sweetened fruit preparations. Main concerns are added-sugar contribution and possible inclusion of preservatives such as sulfites (SO2) in some commercial fillings, which must be declared and can trigger asthma in sensitive individuals.
What it is
Sweetened fruit preparation made from apricots (Prunus armeniaca) with added sugar, often pectin and acid, used as a bakery/confectionery filling.
Filling for pastries, cakes, candies; provides moisture, flavor, and structure.
Why it's flagged
- added sugar
- sulfites if used (allergen-like reactions)
- added preservatives in some recipes
What regulators actually say
"Sulfiting agents that have been added to any food or to any ingredient in any food and that have no technical effect in that food shall be declared if total sulfite is 10 ppm or more."
"Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg... must be declared as allergens."
Regulatory status
United States — FDA
Component substances (apricot, sugar, pectin, citric acid) are GRAS / standardized; sulfites must be declared >10 ppm under 21 CFR 101.100.
European Union — EFSA
Sulfites (E220–228) are Annex II allergens under EU 1169/2011.
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