Content
E472 forms a group of similar additives with some differences in properties. Each subgroup has an encrypted substance, which is designated by one letter or another. Substances have codes: a, b, c, d, e, f, g. Food supplement E472e refers to esters of glycerin, diacetyl tartaric and fatty acids. It is used in the manufacture of bakery products, some food products, so that the goods acquire the required consistency, shape and viscosity. The modifier is not used as a preservative, to preserve food. In addition, E472 is used in medicine, pharmacology, in the cosmetic and construction industries.
What is the additive E472
Food additive E472e belongs to the group of emulsifiers, thickeners, stabilizers and antioxidants. The structure of the additive resembles an oily substance or a transparent wax. Possible shades from white to brown or yellow. There is no smell, sometimes a subtle vinegar aroma is felt.
Often tastes neutral, but some subgroups may have a slightly vinegar flavor. The additive is completely soluble in oil and alcohol. Since it is an oily substance in structure, it does not dissolve in water. Under the influence of sunlight and oxygen, it is not subject to destruction, practically does not oxidize.
Once in the gastrointestinal tract, the modifier is broken down into fats and acids, and is digested like regular food.
Does not occur in the natural environment.
What is the food additive E472a made of?
Food additive E472a is acetic acid esters. The supplement is made from fatty acids, organic acids and glycerin. These esters are predominantly of vegetable origin. But the use of animal fats is allowed.
If a person considers himself a vegetarian or prefers an ethical diet, then some foods that include E472 may be unacceptable for him. The label almost never specifies what kind of origin the fats were used to obtain the E472 additive.
The substance is obtained exclusively by an artificial method. Stabilizer E472a is obtained by combining acetic acid with acetahydrate. This is followed by the reaction of formation of esters in the interaction of acids and alcohols (esterification). The result is a monoglyceride with increased acetic anhydride. They can have various impurities that are acceptable, these are:
- acetin;
- esters of monoacetylacetic acid;
- free glycerin;
- acetic acid.
May have a slight vinegar taste and a slightly perceptible characteristic odor.
The benefits and harms of E472
Studies in the field of application of the food additive E472 have shown that the substance does not harm the body. In contact with the surface of the body, it does not cause allergic reactions, irritation of the skin and mucous membranes.Modifier E472 is included in the list of food additives, the use of which is approved on the territory of the Russian Federation, other countries of Europe and the European Union. In the United States of America, E472 is found as DATEM.
Dangerous or not food additive E472
It has been proven by medical experiments that the food additive E472e does not have a negative effect on the human body and health. As a substance of the ester group, the modifier does not affect the functioning of internal organs and the immune system, does not cause an allergic reaction. Based on the opinion of scientists, it can be argued that the additive is harmless. The consumption rate of the substance is quite high - 50 mg per 1 kg of body weight.
Where and why add emulsifier E472
The additive is used in the food industry. E472 is added to the dough, having previously been dissolved in fats, in the manufacture of cookies and bakery products. In this case, the gluten of the dough increases, the quality of whipping improves, and the texture of the baked goods is fluffy and porous. Substance E472 is added to pasta. This is done so that the pasta does not stick together during cooking.
In order to increase the viscosity of the product, homogeneous structure, its plastic properties, the feeling of "fullness" in the mouth, the emulsifier is added in the manufacture of marshmallows, ice cream, mayonnaise, some types of sausages.
The E472 additive is used in pharmacology. It can be found in medicinal ointments, preparations for general strengthening. The substance is added in the manufacture of metered-dose gelatin capsules for medicinal products.
In the cosmetic industry, E472 is used as an emulsifier and stabilizer in the manufacture of creams, lotions, masks.
The modifier is used in the construction industry as one of the constituents added to drying oil and paints. E472 is part of household chemicals.
Conclusion
Food additive E472e is one of the subgroups of E472. The main sources of the supplement are glycerin and natural fatty acids. E472 is mainly used as a stabilizer, thickener or emulsifier in the food industry. When making cookies, rolls, bread, E472e is added to the dough for the splendor of the baking texture. Also, the additive is added to the composition of some drinks, ice cream, marshmallows. In addition, E472 is used in cosmetics and pharmaceuticals. It can also be used in the construction industry in the manufacture of paints and varnish. Since the supplement is obtained mainly from natural components, the use of products in the composition of which E472e is present does not pose a danger and harm to humans.
