E172 - Eisenoxide und Eisenhydroxide

Origin

E172, also known as Iron oxides and iron hydroxides, are naturally occurring inorganic pigments. They are derived from iron and oxygen, and in some cases, water (hydroxides). These pigments are produced synthetically to ensure purity and consistency for use in food and other applications. The synthetic production involves controlled chemical reactions to create specific forms of iron oxide or hydroxide.

Usage

Iron oxides and hydroxides are used as coloring agents in a wide variety of food products. They provide shades ranging from yellow, orange, red, brown, and black. Common applications include confectionery (e.g., chocolate, candies), baked goods, processed meats, pet food, and dietary supplements. They are valued for their stability, lightfastness, and resistance to changes during food processing. The amount used is typically limited by Good Manufacturing Practices (GMP) to the minimum level necessary to achieve the desired color.

Side Effects

Iron oxides and hydroxides are generally considered safe for consumption. They are poorly absorbed by the body, and any absorbed iron is subject to normal iron metabolism. The Scientific Committee for Food (SCF) and the European Food Safety Authority (EFSA) have evaluated iron oxides and hydroxides and concluded that they do not pose a significant health risk when used as food additives within permitted levels. No ADI (Acceptable Daily Intake) has been specified, indicating a high margin of safety. However, excessive consumption of iron from any source can potentially lead to iron overload, although this is highly unlikely from the use of E172 as a food additive.

Regulatory Status

E172 is permitted for use as a food coloring in the European Union (EU) under Regulation (EC) No 1333/2008 on food additives. It is also approved for use in the United States by the Food and Drug Administration (FDA) under Title 21 CFR Part 73. The specific regulations outline the permitted uses and maximum levels in different food categories. These regulations are in place to ensure that the use of iron oxides and hydroxides as food additives remains safe for consumers.