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On the labels of some food products, in the “composition” section, you can sometimes find a modestly labeled ingredient under the code “E215”. The full name of the substance looks like this: para-hydroxybenzoic acid ethyl ester sodium salt, and by its nature it belongs to the group of synthetic preservatives. Accordingly, in goods and products, the effect of the E215 additive will be to inhibit the growth of dangerous microflora, prevent its reproduction and extend the shelf life. It sounds quite justified, and, at first glance, does not cause concern. However, is the substance safe for a person to eat?
General characteristics of the chemical properties of the additive
The sodium salt of ethyl alcohol of para-hydroxybenzoic acid (the reverse word order is also correct, although the less official name is E215) is a member of the sulfide group. The additive looks like a white powder, consisting of medium-sized crystals. In water, the substance dissolves well, in alcohols and acids – much worse. In fats, oils, the additive does not dissolve at all.
This salt does not have any tangible, characteristic smell, as well as taste, however, it can leave a slight effect of anesthesia on the tongue.
Like other sulfides, the food additive E215 exhibits pronounced sterilizing properties, it is able to suppress and destroy bacteria, microbes and fungi in the product, as well as fight the processes of fermentation, decay and decay. It is as a preservative that it is most often used by manufacturers of various goods.
Among other derivatives of para-hydroxybenzoic acid, heptyl, propyl, ethyl, methyl esters of para-hydroxybenzoic acid, sodium salt of propyl or methyl acid ester are known and used in the industry. All of these substances have a corresponding code name.
The greatest efficiency of additives from a number of derivatives of para-hydroxybenzoic acid is shown in neutral and slightly acidic environments. The antimicrobial effect is explained by the effect on the cells of microorganisms, which destroys their membranes, and also slows down the absorption of glucose and proline.
Using the action of the sodium salt of ethyl alcohol para-hydroxybenzoic acid in industrial conditions
Of course, manufacturers of food products and various goods that tend to deteriorate over time are interested in this process starting at least not earlier than the moment when the consumer buys them. On the one hand, this is a kind of concern for the buyer, because spoiled, rotten and sour products can cause serious poisoning and other health problems. On the other hand, obviously spoiled food, most likely, will not be bought, it will stand on the supermarket shelf, then it will go to the department with discounts and discounted goods, and then it will go to the landfill, turning into a loss for the manufacturer and the store.
This explains the presence of various preservatives in food, including E215 additives. It can be found in the following foods:
- jam, confiture, jelly, jams (up to 1000 mg per 1 kilogram of the product, together with potassium sorbate or sorbic acid);
- gelling casings for meat products;
- soups, dry mixes for soups (up to 500 mg per 1 kilogram);
- broths (except those sold in canned form in jars);
- dry breakfasts based on potatoes and cereals (no more than 1 g per 1 kilogram);
- sugary confectionery products (sweets with filling, chocolate – up to 1,5 g per 1 kilogram of sweets);
- cured meat products (only surface treatment is allowed).
In addition, the substance is present in some liquid dietary supplements.
Health effects: benefit or harm
Unfortunately, the food additive E215 did not show any beneficial properties for humans. Representatives of the World Health Organization studied it for a long time, after which they summarized quite categorically: the substance can be dangerous for the human body, depending on the dosage.
Thus, the allowable daily intake of para-hydroxybenzoic acid of sodium salt ethyl ester is no more than 10 mg per 1 kilogram of adult weight. The additive is not absorbed in the body and in such quantity, unchanged or saponified, can be completely excreted by the kidneys. If the dose of a substance received per day exceeds this norm, the additive does not have time to leave the human body in a natural way, and gradually begins to accumulate in it. As a result, such dubious “reserves” can lead to the appearance of malignant tumors.
In addition to oncogenicity, the harm of the food preservative E215 can be expressed in allergic reactions. The substance is capable of provoking contact dermatitis, irritation of the mucous membranes of the eyes. Contact with skin may cause itching, redness, inflammation.
The use of the additive in baby food is prohibited by international food safety requirements.
It is believed that at the dosage established as the international rule for the consumption of the sodium salt of the ethyl alcohol of para-hydroxybenzoic acid, this supplement cannot harm a person. Therefore, despite the fact that scientists talk about its danger and carcinogenicity, in the countries of Asia, the European Union, Russia, the USA and Canada, the use of the E215 additive in food products is allowed, subject to the technological requirements for its amount in food.
Of course, there are advantages to adding this preservative to food: it inhibits the development of pathogens (fungi, mold, bacteria), thereby preventing the product from spoiling too quickly. Food that has already undergone rotting, fermentation or mold formation is not suitable for eating, as its consumer qualities deteriorate, and it becomes, in some way, a “time bomb”. Having eaten a similar product, you can expect a variety of consequences. The only problem is that some preservatives turn even quite fresh and suitable food into a similar “surprise”, the use of which can do no less harm. The food additive E215 seems to be one of these substances.