Re‐evaluation of propane‐1,2‐diol alginate (E 405) as a food additive

Younes, Maged; Aggett, Peter; Aguilar, Fernando; Crebelli, Riccardo; Filipič, Metka; Frutos, María José; Galtier, Pierre; Gott, David Michael; Gundert‐Remy, Ursula; Kuhnle, Gunter Georg; Lambré, Claude; Leblanc, Jean‐Charles; Lillegaard, Inger Therese L.; Moldéus, Peter; Mortensen, Alicja; Oskarsson, Agneta; Stanković, Ivan; Waalkens‐Berendsen, Ine; Woutersen, Rudolf Antonius; Wright, Matthew; Brimer, Leon; Mosesso, Pasquale; Christodoulidou, Anna; Horváth, Zsuzsanna; Lodi, Federica; Tard, Alexandra; Dusemund, Birgit

doi:10.2903/j.efsa.2018.5371

Cited by 5 publications

(2 citation statements)

References 36 publications

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“…It enhances acid stability and prevents precipitation by calcium and other polyvalent metal ions in meals high in oil. It is a component in mayonnaise and salad dressings [134][135][136].…”

Section: Hydrocolloidsmentioning

confidence: 99%

Functionality of Food Additives

Abedi-Firoozjah,

Tavassoli

2024

Food Science and Nutrition

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Food incorporates a diverse array of nutrients, some of which are deliberately added for functional purposes, while others occur naturally in certain food items. When these compounds are present in processed foods, they are categorized as “food additives.” Regulatory oversight stipulates that each food additive must demonstrate a beneficial and justifiable function to validate its inclusion. Food additives are commonly utilized to achieve desirable objectives, including improved food preservation, elevated nutritional value, augmentation of functional attributes, facilitation of processing, and heightened consumer appeal. Regulatory frameworks strictly prohibit the use of food additives to deceive consumers or conceal food damage or deterioration. Moreover, the application of food additives is proscribed in circumstances where cost-effective, high-quality production methods can yield equivalent outcomes. Furthermore, the burgeoning awareness of the health benefits offered by specific dietary constituents has led to the commercial introduction of a wide spectrum of innovative food additives. Notably, many food additives have natural counterparts, and the commercial production of novel compounds utilizing natural resources continues to expand. This chapter furnishes an integrated perspective on the functionalities of food additives, centering on an exploration of their function and chemical properties within the realm of food.

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“…It enhances acid stability and prevents precipitation by calcium and other polyvalent metal ions in meals high in oil. It is a component in mayonnaise and salad dressings [134][135][136].…”

Section: Hydrocolloidsmentioning

confidence: 99%

Functionality of Food Additives

Abedi-Firoozjah,

Tavassoli

2024

Food Science and Nutrition

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“…FDA defined maximum use levels in jams and jellies as 0.4%; frozen dairy desserts, fruit and water ices, confections, and frostings as 0.5%; baked goods as 0.5%; gravies and in sweet sauces as 0.5%; gelatins and puddings as 0.6%; condiments as 0.6%; cheese as 0.9%; fats and oils as 1.1%; and seasonings and flavors as 1.7%. The EFSA defined an ADI of 55 mg/kg body weight per day [ 34 ].…”

Section: Emulsifiers In Processed Foodsmentioning

confidence: 99%

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota

Siena

Raoul

Costantini

et al. 2022

Foods

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The use of emulsifiers in processed foods and the rapid epidemic development of metabolic syndrome in Western countries over the past 20 years have generated growing interest. Evidence for the role of emulsifiers in metabolic syndrome through gut microbiota has not been clearly established, thus making it challenging for clinical nutritionists and dietitians to make evidence-based associations between the nature and the quantity of emulsifiers and metabolic disorders. This narrative review summarizes the highest quality clinical evidence currently available about the impact of food emulsifiers on gut microbiota composition and functions and the potential development of metabolic syndrome. The state-of-the-art of the different common emulsifiers is performed, highlighting where they are present in daily foods and their roles. Recent findings of in vitro, in vivo, and human studies assessing the effect of different emulsifiers on gut microbiota have been recently published. There is some progress in understanding how some food emulsifiers could contribute to developing metabolic diseases through gut microbiota alterations while others could have prebiotic effects. However, there are still many unanswered questions regarding daily consumption amounts and the synergic effects between emulsifiers’ intake and responses by the microbial signatures of each individual.

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Redesigning food protein formulations with empirical phase diagrams: A case study on glycerol-poor and glycerol-free formulations

Klijn

Hubbuch

2019

Food Research International

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Re‐evaluation of propane‐1,2‐diol alginate (E 405) as a food additive

Cited by 5 publications

References 36 publications

Functionality of Food Additives

Functionality of Food Additives

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota

Redesigning food protein formulations with empirical phase diagrams: A case study on glycerol-poor and glycerol-free formulations

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