Antioxidants

Ascorbic acid (E300)

Ascorbic acid (E300) is also known as Vitamin C and is widely occurring in most fruit and vegetables but is generally made commercially from glucose. Ascorbic acid is very effective at protecting other ingredients from oxidation and has little flavour so it can extend the shelf-life of products and delays the generation of off flavours. It is typically used in bread to increase volume by assisting with the formation of a gluten matrix and is used in canned fruit and vegetables to reduce discolouration. In the EU it has quantum satis status.

Sodium ascorbate (E301) and calcium ascorbate (E302)

Sodium ascorbate (E301) and calcium ascorbate (E302) perform the same antioxidant functions as ascorbic acid and all are included in Eu Regulation 1129/2011.

Fatty acids of ascorbic acid – Ascorbyl palmitate and Ascorbyl stearate (E304)

Fatty acids of ascorbic acid – Ascorbyl palmitate and Ascorbyl stearate (E304) are made from ascorbic acid, sulphuric acid and the individual fatty acids and these esters are used to provide the antioxidant capacity of ascorbic acid to oils and fats. These esters are somewhat soluble in fats and oils with the palmitate being more common than the stearate. In the EU the ascorbic acid esters are permitted quantum satis and they are typically used in fat spreads, oils and fats.

Vitamin E, Tocopherols (E306-E309): Extracts of natural origin rich in tocoperols (natural Vitamin E) (E306), Synthetic α-tocopherol (synethetic vitamin E DL-α- tocopherol (E307), synthetic ƴ-tocopherol (synthetic vitamin E, dl-ƴ-tocopherol) (E308) and Synthetic ɗ-tocopherol (synthetic vitamin E, dl-ɗ- tocopherol) (E309).

Vitamin E, Tocopherols (E306-E309): Extracts of natural origin rich in tocoperols (natural Vitamin E) (E306), Synthetic α-tocopherol (synethetic vitamin E DL-α- tocopherol (E307), synthetic ƴ-tocopherol (synthetic vitamin E, dl-ƴ-tocopherol) (E308) and Synthetic ɗ-tocopherol (synthetic vitamin E, dl-ɗ- tocopherol) (E309). Natural tocopherols each contain one of the eight possible stereoisomers of the molecules but the synthetic forms are always a mixture of all eight isomers. The term vitamin E is a general description for the four closely related naturally derived tocopherols which all show biological activity and the most potent of which is d-α-tocopherol. The tocopherols are clear yellow oily liquids which darken on exposure to light. The tocopherol-rich extract tends to be a darker colour than the individual tocopherols. These can be extracted from vegetable sources such as oils from soya beans, sunflower seeds, nuts and grains or be produced by chemical synthesis. Although the same in molecular composition the natural and synthetic tocopherols exhibit different properties and whilst both have the same antioxidant effects, natural tocopherols are significantly more beneficial to health. As antioxidants they can’t reverse or repair damage already done but can significantly delay the onset of detectable rancidity if present before or very soon after the oxidative process begins. The tocopherols continue their antioxidant role after consumption. In the EU tocopherols are permitted quantum satis on food and are typically found in margarine and low-fat spreads.

Propyl gallate (E310)

Propyl gallate (E310) is a white odourless powder produced from reacting propyl alcohol with gallic acid and it has a slightly bitter taste. It can also be produced from the pods of the Tara tree (Caesalpinea spinosa, see also Tara gum E417) by extraction with propan-1-ol. Propyl gallate acts as an antioxidant, is fat soluble and prevents rancidity. It is often used alongside other antioxidants such as BHA and BHT and is particularly effective with polyunsaturated fats. The antioxidant effect is maintained when mixed with other ingredients in a final foodstuff. It is permitted in the EU in a range of fats and frying oils with individual limits, either alone of with BHA and TBHQ.

Erythorbic acid (E315) and Sodium erythrobate (E316)

Erythorbic acid (E315) and Sodium erythrobate (E316) are stereoisomers of ascorbic acid and sodium ascorbate and do not occur naturally but are manufactured by a combination of fermentation and organic synthesis. The erythrobates have the sane antioxidant activity as the ascorbates but have no vitamin acticity. Therefore where vitamin activity is not required these can be more cost effective. These additives are permitted in the EU in a limited range of oils and fats, cured meat and certain fish products.

Tertiary butyl hydroquinone TBHQ (E319)

Tertiary butyl hydroquinone TBHQ (E319) chemically synthesised from hydroquinone and is an antioxidant used to delay rancidity in fats and oils. It does not cause discolouration in the presence of iron and can be effective at very low dosages. It is readily soluble in fats and oils and is permitted in the EU in a range of products with individual limits, either alone or in combination with other antioxidants. Some studies have linked prolonged exposure to high doses of TBHQ with DNA damage and potential carcinogenicity and there are also reports of vision disturbances and immune system modulation with TBHQ exposure. For more information about this follow the bold and underlined link above.

BHA Butylated hydroxyanisole (E320)

BHA Butylated hydroxyanisole (E320) is produced by a chemical reaction between p-methoxyphenol and isobutene. It is used as an antioxidant in food to delay or prevent rancidity in fats and oils in foods. It is insoluble in water and is best suited to foods with a high fat content. BHA is often used in combination with other antioxidants such as BHT (E321). BHA is stable to heat and mildly alkaline conditions and it is most effective in animal fats being less effective in vegetable oils stored at room temperature. It is permitted in the EU in a range of fats and oils with individual limits either alone or on combination with TBHQ (E319). There is some concern about BHA as a potential carcinogen and endocrine disruptor. While some research suggests it may not pose a significant cancer risk at current levels of consumption, other studies indicate potential links to tumours in animals and endocrine disruption. For more information about potential toxicity of BHA follow the bold underlined link.

BHT Butylated hydroxytoluene (E321)

BHT Butylated hydroxytoluene (E321) is produced by the chemical reaction between p-cresol and isobutylene and is an antioxidant used to delay or prevent rancidity in fats and oils. It is best used in products with a high fat content and is often used alongside other antioxidants such as BHA (E320). The antioxidant activity of BHT can be transferred to baked foodstuffs if it is over used as an antioxidant in the fats used in their manufacture. It is more steam-volatile than BHA and can’t be used in frying oils, particularly when high-moisture foods are being fried. Within the EU BHT is permitted in a limited number of foods with individual maxima in each case. While generally considered safe at low concentrations, concerns exist regarding its potential to disrupt the endocrine system, cause organ toxicity, and possibly promote cancer. More information on this can be found by following the bold underlined link.

Extracts of rosemary (E392)

Extracts of rosemary (E392). Rosemary is an evergreen shrub native to the Mediterranean region and solvents can be used to extract an active compound with the ingredients carnosic acid and carnasol. It is used as an antioxidant for meat and oil products. It is permitted in the EU in a number of fats and meat products with individual limits in each case.

4-hexylresorcinol (E586)

4-hexylresorcinol (E586) is synthesised from glucose or a petroleum base and has a long history of use in soaps and handwashes as a disinfectant but is also used as an antioxidant to prevent black spots forming on the shells of crustaceans after harvesting. In the EU it is only permitted in fresh, frozen or deep-frozen crustacean mean up to a maximum of 2mg/kg.