Most food additives classified as preservatives also have antioxidant properties. Thanks to these characteristics, the “eyes” of this category allow you to extend the shelf life of perishable products. For example, it is thanks to these substances that purchased juices do not sour as quickly as homemade fresh juices, and the cream in confectionery products retains freshness longer than butter fillings in homemade cakes. “These preservatives are a great invention of mankind!” You might say. It is, of course, true, but there is one significant “but”. Most of the preservatives used in the modern food industry are substances of synthetic origin, which are not always beneficial for human organisms. Take at least the additive E227. Although it is contained in many products familiar to us, it enjoys an ambiguous reputation among specialists.
General characteristics
Food additive E227 is nothing more than a chemical compound calcium hydrosulfite (calcium salt of sulfuric acid). Under natural conditions, it is a greenish liquid with a pungent sulfuric odor, and in an acidic environment it transforms into a substance with preservative properties. In the food industry, it is used as an antimicrobial, disinfectant and strengthening agent.
E227 belongs to the food additives of synthetic origin, permitted in many countries of the world. However, it must be understood that this preservative is not completely harmless to humans, and in some cases it can cause health problems.
Side effects
Getting into the human body as part of food, the E227 preservative goes through the stages of oxidation and cleavage, and then it is excreted along with the urine. But with an insufficient amount of enzymes necessary for the breakdown of this supplement, it begins to have a destructive effect on a person.
People who are overly fond of products with the addition of E227 should be aware that this preservative destroys the reserves of vitamin B1 in our bodies, which is responsible for the proper functioning of the nervous system, heart and brain. There is another “sin” behind this preservative: it can cause asthmatic attacks of suffocation. This was the main reason for the refusal to use E227 in the food industry in Australia, New Zealand, Ukraine and some other countries. But even in states where this supplement is allowed, there are clear restrictions on its daily intake: no more than 0,7 mg per 1 kg of body weight. Ignoring this rule can result in kidney dysfunction, liver disease, disorders of the gastrointestinal tract, as well as problems with the functioning of the lungs.
What contains
Preservative E227 is commonly used in brewing and winemaking. The calcium in this dietary supplement allows it to be used to improve the structure of canned fruits and vegetables (thickens foods and keeps them crispy). Calcium hydrosulfite is also used in the production of fruit juices (in particular, reconstituted, bottled in glass containers), jelly, preserves, jams, marmalade with a low percentage of sugar, dried fruits (from apricots, peaches, grapes, figs, plums), some types of confectionery. This additive is used to extend the shelf life of potato products, including frozen and instant mashed potatoes. “Eshka” with index 227 can sometimes be seen on the labels of mustard, vinegar, pickled products.
Food supplement E227 can hardly be called useful for our organisms. But at the same time, it is not a fast-acting poison either. If foods containing a preservative do not serve as your main food, but appear in the diet from time to time and then in limited quantities, you can not worry. However, children and people with diseases of the digestive organs, asthma or allergies should still refrain from using such products.