The use of emulsifiers, stabilizers and other additives remains a controversial technique for manufacturers. On the one hand, not all of them are dangerous to health, besides, they improve some of the qualities of products and allow you to create more affordable products. On the other hand, any components with the “E” code have long been scaring away consumers who are worried about their health. So, the food additive E477 was first banned in many countries, then allowed, today manufacturers can use it, but in limited quantities. From what and whether it is possible to buy products with such an additive, we will now find out.
Chemical description
The food additive under the index E477 is familiar to biologists and manufacturers as “esters of propylene glycol and fatty acids.” This substance is obtained by a series of chemical reactions, and soy, palm or coconut oil is most often used as a raw material. It is produced in laboratories on an industrial scale, artificially synthesized from natural fatty acids and propylene glycol. At the same time, in the process of obtaining a substance, impurities can be released, among which are some metals.
Depending on the feedstock and chemical reactions with it, the additive can be different in appearance. Most often it is a transparent thick liquid with a white tint, sometimes in the form of large plates or waxy flakes. Although the appearance and texture of the additive do not affect its properties, they remain the same for both plates and viscous liquid. Esters are odorless and tasteless, which is very advantageous in the production of flavored products, since they do not impart an extraneous flavor to the products.
The substance is highly soluble in fats, alcohol, hydrocarbons. But it remains insoluble in water and is resistant to hydrolysis and heat treatment. In the food industry, it acts as an emulsifier and stabilizer to improve the properties of food products. You can define this additive under the following names:
- E- 477, E 477 (codex Alimentarius);
- propylene glycol esters of fatty acids (international name);
- propane – 1,2 – diol esters of fatty acids;
- esters de propyleneglycol d’acides gras (in products of French origin).
To date, the degree of safety of the use of this substance for food production remains controversial. This is due to the fact that its effect on the human body is not fully understood. Some countries have already completely abandoned the use of ethers, but most countries still use it.
Esters of fatty oils in food
Emulsifiers and stabilizers are very beneficial for food manufacturers. They give the goods the desired shape and consistency, extend the shelf life. Thanks to these properties, the manufacturer incurs less losses, and the product itself looks more attractive, even if it consists of the cheapest raw materials. Esters of fatty acids and propylene glycol are a relatively cheap additive, while performing several functions at once: they improve the consistency and hold the desired shape, regulate acidity, prolong the shelf life, add shine, etc.
This component is included in a number of food products on the domestic and foreign markets, and in each product it performs a separate technological function:
- In cooking oils (spread, margarine, mayonnaise, shortening, sauces, etc.), E477 improves the structure of the product, increases the melting point, regulates the pH balance, prevents structure delamination, and protects against certain types of spoilage during long-term storage.
- In products made of chocolate and its substitutes, it gives the desired shape, protects against loss of shape with small temperature changes, prevents stickiness, adds shine, protects against the appearance of white bloom (“graying” of chocolate).
- In baking, the additive plays the role of an emulsifier and replaces some of the necessary fats. This reduces the cost of products, increases the number of finished products, simplifies the work with the dough due to increased elasticity. In baking from biscuit dough, it retains oxygen in the structure, due to which the product turns out to be more magnificent and porous, and does not settle during baking.
- In some drinks, this component gives the desired white tint and regulates acidity.
- In artificial analogues of milk and cream, it increases the amount of products (yield), prolongs the shelf life, and gives the necessary viscosity.
- In confectionery creams and pastes, dairy desserts, ice cream, it facilitates the work with the material (it is easier to apply, whip, hold foam or a dense consistency).
In addition, esters of fatty acids and propylene glycol are added to products intended for weight loss. The low calorie content of the additive allows to reduce the energy value of the product without loss of taste and appearance. Despite the fact that with the use of such a component, the manufacturer only saves, dietary foods are, as a rule, more expensive than usual ones. This pattern can only be due to the work of marketers and advertising.
In addition to industrial cooking, E477 is used in the manufacture of cosmetic products. In this area, the same qualities of the additive are valued: improved texture, increased shelf life, low cost and ease of use. These esters can be included in such care products as body lotion (cream, oil, emulsion), face cream, soap, ointments, masks, etc.
Is E477 dangerous for health
The full effect of this additive on the human body has not yet been studied. It is precisely known that the emulsifier is non-toxic, does not lead to obesity, and does not belong to mutagens. This turned out to be enough, the previously banned additive was again allowed in some countries. These countries include Ukraine and Russia, where each manufacturer can use it. At the same time, the amount of the additive that the enterprise can use is not regulated: in one bar there may be 20 g, or maybe 200 g.
But the consumers themselves are advised to limit products containing E477. The permissible dose is 25 g of emulsifier per 1 kg of human weight. It is not known what the excess of this dosage leads to and what this allowable amount is based on, if this component is considered harmless. Although, if the law considers the additive not harmful, it still means that it can be eaten.
For example, chemical enterprises that produce such additives provide information on the constituent components of each item. The esters of propylene glycol and fatty acids contain such heavy metals: lead (200 µg/kg), mercury (100 µg/kg), arsenic (200 µg/kg). The excuse for manufacturers is that each product contains very little of the additive itself, and even fewer impurities. The benefits for the body for E477 have not been noticed.
From the described properties, we can conclude that propylene glycol and fatty acid esters are beneficial for manufacturers, but do not pose a clear danger to the body. But, given that the supplement is still undergoing tests for health effects, products with such a component in the composition are best avoided.