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A food additive that has stabilizing and emulsifying properties is magnesium salts of fatty acids (E470b). The main task of the additive is to improve and maintain the original consistency of food, its persistent texture and shape.
Thanks to the substance, the food remains viscous, and in finished products in the form of powders, the additive prevents the formation of lumps and clots. E470b is a versatile additive as it also has emulsifying and separating properties.
Synonymous series
E470b is also found under other names: magnesium salts of fatty acids or simply magnesium salts (Russian names), magnesium salts of fatty acids (Ukrainian name), magnesium salts of fatty acids (American name).
Features and detailed description of the additive
E470b is a food supplement that belongs to the group of stabilizing substances. Additives with indexes E400 – E499 according to the international classification are recognized as high-quality stabilizers.
According to its structure, magnesium salts of fatty acids are a white light powder (if you inhale deeply, a person will start to sneeze). The food additive is completely soluble in mineral oil, which is obtained after the processing of petroleum, terpene and benzene. E470b cannot be dissolved in ether, water, ethyl alcohol and glycol. The splitting of magnesium salts occurs only in an acid-base environment.
The substance is extracted from a natural component – sedimentary rock containing lime. E470b is obtained by a chemical reaction of sodium stearate and magnesium chloride. As a result of chemical interaction, impurities are obtained: alkali, crystal water, glycerol, unsaponifiable fats, diglycerides and monoglycerides of fatty acids.
Areas of application of the food additive
White matter is used daily in the food industry as an emulsifier and stabilizer for powdered foods. The universal stabilizer improves the condition and maintains the desired consistency of finished products: powdered sugar, baking powder for making dough, wheat, buckwheat, oatmeal, dry soups and broths.
E470b is successfully used in pharmaceuticals as a separator. In the process of pressing tablets, the substance helps and facilitates the process of sliding medications. The food additive is used in the production of granulates (combined dry bulk substances and mixtures) and extruded products (eg breakfast cereals).
The pharmaceutical and cosmetic industries use white powder as a thickener for various medicines, in cosmetology – to obtain a thick structure of masks, shower gels, shampoos, body scrubs.
The emulsifier is also used in other areas as a heat stabilizer for polyvinyl chloride and so that the lubricants are thick. The substance is used to prevent the formation of seals and lumps in fire extinguisher media.
Benefits and harms to human health
Today, the Codex Alimentarius says about the daily intake of a food additive (the allowable indicator is 15 grams per 1 kilogram of the product).
According to the standards, the maximum concentration of E470b in the total mass of the product should not exceed 6 percent.
As a result of research, testing and approbation of magnesium salts of fatty acids, their benefit has not been identified. Some scientists argue that since the substance is obtained in a natural (natural) way, it does not pose a threat to human health. Others are afraid and see harm to humans in this supplement.
Harm E470b can bring people with:
- individual intolerance to the active ingredients of food additives;
- problems with metabolism;
- diseases of the kidneys and liver;
- skin diseases (as a result of the use of the substance with food, allergic reactions may occur).
During studies, no harmful effects were recorded, but the food additive can still be harmful and dangerous. This is due to the fact that it contains many different impurities: from glycerol and alkali, to diglycerides and monoglycerides.
People who have a weak immune system or long-term chronic diseases should limit their intake of food that contains E470b.
Care should be taken by patients who have suffered severe injuries, and children under 18 years of age.
The difference between the food additive E470 and E470b
E470 are salts of fatty acids. The additive is obtained by mixing several types of acids: sodium, potassium, magnesium, calcium, palmitic and others. E470 are characterized by activity on the surfaces of finished products, prevents the accumulation of particles by hydrophobizing their surface.
The substance is safe, therefore, there are certain standard indicators of it in food according to the Codex Alimentarius (1 kilogram of food can contain no more than 5 grams of a food additive). E470b is allowed in various countries at a dose of 15 grams per 1 kilogram of food.
According to their characteristics, these additives are very similar, but magnesium salts of fatty acids perform very narrow functions: they maintain the necessary consistency, texture and texture of food, stabilize and emulsify food. And the substance E470 also belongs to the following categories: “dispersants”, “foam stabilizers”, “separators” and others.
Also additives differ in appearance, for example, salts of fatty acids look like golden grains or flakes and are very rarely found in powder form. Magnesium salts have a whitish powder structure.
Both emulsifiers are considered safe for humans and are used daily in the food industry. Some countries do not allow the use of the E470 substance in the food industry or adjust the dosage (the lowest indicator in the finished product). The additive is fully permitted in the Russian Federation, and there is no reliable data on its resolution in other countries.
Legislative framework of various countries
Magnesium salts of fatty acids are permitted in many countries. This is spelled out in the legislation of Austria, Belgium, Bulgaria, Germany, Hungary, Denmark, Greece, Great Britain, Ukraine, Italy, Latvia, France, Russia and other states. The use of food additives and the norms in industrial sectors are the same, but each of the countries can adjust the regulatory indicators at its discretion (adjustment down).
In the Russian Federation, magnesium salts are used as filler carriers, white-coloring substances, and antioxidants. In the food industry, they are part of flour, powders for the manufacture of confectionery, powdered sugar.
Each of the nutritional supplements is designed to fulfill its primary tasks. That is why experts examine them and decide whether or not to allow them for use in various fields. If the benefit from the additive is greater than the harm, then the Codex Alimentarius defines the substance in a certain group and gives the status – a safe or dangerous additive.
E470b is considered safe all over the world, so eating with it, you can not worry about your health, because food goes through all sorts of checks before it gets into the hands of consumers.