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Preservatives, emulsifiers and stabilizers are widely used in the food industry. They improve the consistency of the product, taste and color, as well as extend the shelf life. One of these is the food additive E481.
What is this additive E481
Food supplement E481 is also called sodium lactylate. The substance is obtained by synthesizing lactic and stearic acid. Most often, the component is added to the composition of refined products. But you can find it in cosmetics and medicines.
E481 is needed in order to increase the volume of the product. That is, the food additive avoids a further reduction in texture after heat treatment. Food becomes porous, thus saving on ingredients.
The stabilizer has a whitish or slightly grayish tint. Consists of fatty acids, mixtures of sodium salts. It is a viscous transparent liquid. Differs in a characteristic smell. It dissolves well in oil, but does not mix well with water. It tastes like soap. Shows instability to hydrolysis.
What is E481 food additive made of
Food supplement E481 is an ester of fatty acids. That is, it is customary to talk about a combination of lactic and stearic acid. To get an emulsifier, you need to take vegetable oil or animal fats.
The benefits and harms of E481
One can talk for a long time about the effect of E481 on the body. Naturally, manufacturers consider the supplement to be absolutely safe. It improves the condition of products, imparts a porous structure.
The emulsifier has a low degree of resistance to hydrolysis. It turns out that most of the component is already starting to break down in food. The rest enters the body, where it is converted into stearic and lactic acid.
The stabilizer is recognized as a hypoallergenic substance. It does not affect the state of the immune system and does not cause allergic reactions.
But with excessive use of a food additive, there is a violation of the functionality of the kidneys. It is believed that the daily intake should not exceed 20 mg per 1 kg of body weight. If people have problems with the kidneys or organs of the digestive tract, then the dosage should be reduced to 10-15 kg per 1 kg of weight.
Dangerous or not E481 food additive
The emulsifier is not dangerous for the human body. The only thing, with the abuse of products that include E481, side symptoms may develop.
This process is accompanied by:
- abdominal pain;
- bloating and increased gas production;
- violation of urination;
- a slight increase in the kidneys and liver;
- violation of the chair.
You can easily get rid of the unpleasant effects if you reduce the use of foods with a dietary supplement.
E481 affects only the state of food.It becomes lush, acquires a porous structure. It enters the body in an insignificant amount, since it is hydrolyzed under the influence of other components. In the digestive tract, it also undergoes disintegration and complete absorption.
The food supplement is not harmful to children of pregnant and lactating women, but only in moderation.
Where and why is the food additive E481 added?
The food additive has found wide application in the food industry. The substance has a high solubilizing ability. This property helps in the formation of stable and thermally stable colloidal solutions.
E481 can be found:
- in muffins, toast bread, hamburgers, sliced loaves - the emulsifier content does not exceed 0.6% based on the amount of flour, makes the dough more elastic and lifts it, increases gluten, products crumble less and do not deteriorate for a long time;
- in cheese products - helps to create a dense and homogeneous structure, they do not crumble when sliced and are protected from mold;
- in cream of vegetable origin for whipping - the emulsifier helps to improve aeration, prevent the formation of sediment;
- into emulsified liqueurs and alcohol-containing drinks, the strength of which does not exceed 15% - facilitates the mixing process, protects against phase separation;
- in dry mixes for making desserts, ice cream, mulled wine and hot chocolate - the additive increases the wettability of the powdery mass, increases the amount of foam;
- in breakfast cereals and potatoes - they are better diluted in water, do not form lumps when mixed;
- in confectionery - the emulsifier improves plasticity, protects the product from cracking, reduces viscosity;
- in sauces, mayonnaise, mustard - the process of film formation slows down, delamination and aging are prevented, the shelf life is increased.
E481 food supplement is used in the pharmacological field. The substance is included in the composition to improve the solubility of hydrophobic medicines. This facilitates absorption in the body.
Sodium lactylate is added to cosmetics. An emulsifier is needed in order to give the desired structure. Also, the food supplement has softening and moisturizing properties. Used to create creams for sensitive skin, as it does not cause allergic reactions.
Conclusion
Food supplement E481 is considered one of the safe components. The stabilizer is actively used in the food, pharmaceutical and cosmetic industries. It does not affect the state of the body in any way, as it completely dissolves.
