E485 - Natriumstearoylfumarat

Origin

Sodium stearoyl fumarate (SSF) is a synthetic food additive produced by the reaction of stearic acid, fumaric acid, and sodium hydroxide. Stearic acid is a saturated fatty acid commonly derived from vegetable oils, but animal sources are also possible. Fumaric acid is an organic acid involved in the Krebs cycle, and sodium hydroxide is a strong base used for neutralization.

Usage

SSF is primarily used as a dough conditioner and stabilizer in the baking industry. It improves dough handling properties, increases loaf volume, and enhances the texture and shelf life of baked goods. It also functions as an emulsifier and conditioning agent in various food products, including cereals, desserts, and processed foods. It is used to improve the mixing properties of powdered mixes and prevent the separation of ingredients. Typical usage levels range from 0.2% to 0.5% of the flour weight in baked goods.

Side Effects

Sodium stearoyl fumarate is generally recognized as safe (GRAS) by regulatory agencies when used at permitted levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an Acceptable Daily Intake (ADI) of "not specified," indicating that, based on available data, the additive poses no health hazard at levels necessary to achieve its intended technological effect in food. Some individuals may experience mild gastrointestinal discomfort with very high intakes, but this is rare. No significant adverse effects have been reported in scientific literature at typical consumption levels. However, as with any food additive, individual sensitivities can vary.

Regulatory Status

Sodium stearoyl fumarate is approved for use as a food additive in many countries, including the United States, Canada, the European Union, and Australia. Regulations specify the types of food products in which it can be used and the maximum permitted levels. In the EU, it is designated as E485. The FDA considers it GRAS under specific conditions of use. The regulatory status is continually reviewed based on new scientific evidence.