E387 - Oxystearin

Origin

Oxystearin is a mixture of glycerides of partially oxidized stearic and other fatty acids. It is produced by the controlled air oxidation of rendered animal fats or vegetable oils at high temperatures. The oxidation process introduces hydroxyl, keto, and epoxy groups into the fatty acid chains.

Usage

Oxystearin is primarily used as a crystal inhibitor in vegetable oils. It prevents the formation of large crystals that can make the oil appear cloudy or grainy, especially at low temperatures. This is particularly useful in salad oils and other oils intended for refrigeration. It can also function as an emulsifier and stabilizer in certain food applications, improving the texture and shelf life of products. The typical usage levels are relatively low, as it is effective at preventing crystal formation even in small amounts.

Side Effects

Oxystearin is generally considered safe for consumption at the levels typically used in food. Studies have not indicated any significant adverse health effects associated with its use as a food additive. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated oxystearin and established an Acceptable Daily Intake (ADI) of "not specified," meaning that, based on available data, the intake of oxystearin at levels necessary to achieve the desired technological effect in food does not represent a health concern. However, as with any food additive, excessive consumption should be avoided. Individuals with specific sensitivities to oxidized fats might experience mild gastrointestinal discomfort, although this is rare.