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The preservative with the unpronounceable name “p-hydroxybenzoic acid propyl ester, sodium salt” is a food additive with preservative and stabilizer properties, but it has recently become very difficult to find it on food labels. The thing is that the substance, which is also designated by the code “E217”, was banned for use in food in almost all countries of the world due to the high danger to humans. Therefore, today reliable and conscientious manufacturers do not use it for food at all, and those who, nevertheless, in violation of the ban, use the substance in the process of making edible products, do not note this harmful component in the composition at all.
Chemical characteristics of the additive, its main properties
The substance with the code designation E217 is the sodium salt of propylparaben. In appearance it is a white powder, consisting of small crystals of various shapes. If there are any impurities in the structure, a color with a grayish or creamy tint is acceptable. Salt is highly soluble in water, glycols and fat-and-oil mixtures, moderately soluble in alcohols and acids, odorless, and when it comes into contact with the tongue, it has the effect of a light anesthetic. The boiling point of the substance is 97 degrees Celsius. Obtaining occurs in laboratory conditions by artificial means, as a result of several stages of chemical reactions.
The properties possessed by the E217 additive unequivocally refer it to the group of preservatives. It is able to inhibit the growth and development of various microorganisms (bacteria, yeast, mold and fungi) in the product, thereby preventing the appearance of an unpleasant taste or taste, smell, mold, and does not allow the formation of toxins of microbial origin. In some products, it contributes to the formation and consolidation of the necessary structure, that is, it behaves like a stabilizer. It is precisely because of the wide range of effects and high resistance to heat treatment that until recently, the substance was highly valued in the food production industry, as well as in some other industries.
How to use para-hydroxybenzoic acid propyl ester, sodium salt
Before a categorical ban was imposed on the use of the E217 additive in food in most states, just 10-15 years ago, significant volumes of it were supplied to the food industry. The preservative was used to extend the shelf life of lumpy meat and products prepared from it: pastes, minced meat, broths. In addition, the substance was also found in the composition of jelly, marmalade, sweets with filling, some desserts and dragees, dry breakfasts based on potatoes and cereals, jams and chocolate. There is evidence that the additive is currently used in Ukraine for the processing of meat and confectionery products, but they have not been officially confirmed.
Today, the main field of application of the sodium salt of propylparaben is the cosmetics industry. It is mainly added to water-based products:
- tonics;
- creams;
- lotions;
- shampoos.
The presence of the additive was found both in expensive, elite cosmetic products, and in goods of the mass market segment.
Impact on the human body: why propylparabens are more dangerous than ethylparabens
Additive E217 can have a toxic, allergic and oncogenic effect on the body. As a result of its use, a person may experience symptoms that characterize poisoning: nausea, vomiting, weakness, headaches, and intestinal upset. For asthmatics, allergies and people with high blood pressure, “meeting” with this harmful ingredient in food can cost not only well-being, but also serious complications associated with existing health problems, as it can provoke both pressure surges and allergy attacks. , and suffocation.
For children, eating food with this preservative is also highly undesirable, as it leads to increased excitability, hyperactivity, and distraction.
However, the most dangerous property of the substance is its ability to provoke the appearance and growth of malignant tumors. Although this sodium salt of propylparaben is easily absorbed and excreted from the body without accumulating in it, it is subject to bacteriological biodegradation. As a result, phenol, a carcinogenic substance, is formed in the body. Food additives based on ethylparabens do not undergo such decomposition, therefore they are considered less harmful.
Moreover, today the study of the properties of cosmetics, which contain the sodium salt of the propyl ester of para-hydroxybenzoic acid, continues, as there is information about its possible oncogenicity.
According to some European scientists, the addition of E217 negatively affects the human reproductive system.
Some time ago, the average daily allowance of a substance that was acceptable for consumption was still relevant – 10 mg per 1 kilogram of an adult’s weight. Today, the supplement is generally forbidden to be eaten in any quantities. E217 does not have any health benefits.
Since 2005, the use of the E217 preservative for the preparation of food products and the import of products with it into the territory of Russia is prohibited. In Ukraine, Canada, the USA, the states of the European Union, there are similar prohibitions.
Once in the body, the substance is not only able to act as a toxin and allergen, causing a sharp deterioration in well-being, but also decomposes into harmful phenols, the accumulation of which in the body causes oncological diseases.
To date, it is not known for certain whether cosmetics with the sodium salt of propylparaben in the composition have a similar effect, however, recently manufacturers have gradually begun to abandon the use of additives in the manufacturing process of cosmetics, using safer analogues.