E411 - Gomme d'avoine

Origin

Epigallocatechin gallate (EGCG) is a type of catechin, which is a polyphenol found naturally in several plants, most notably green tea (Camellia sinensis). It is a potent antioxidant and is considered to be one of the most active and well-studied components of green tea. EGCG can be extracted from green tea leaves using various methods, including solvent extraction and supercritical fluid extraction. The resulting extract can be further purified and standardized for use as a food additive.

Usage

EGCG is used in the food industry primarily for its antioxidant properties. It can help to prevent the oxidation of fats and oils, thereby extending the shelf life of food products and preventing rancidity. It is also used as a color stabilizer, preventing discoloration in certain foods. Additionally, EGCG may contribute to the overall flavor profile of foods, adding a slightly bitter or astringent note. Specific applications include beverages (especially tea and fruit juices), confectionery, baked goods, and processed meats. The typical usage levels vary depending on the application and the desired effect.

Side Effects

EGCG is generally considered safe for consumption at levels typically found in green tea and as used in food additives. However, high doses of EGCG, particularly from concentrated supplements, have been associated with some adverse effects. These can include gastrointestinal issues such as nausea, vomiting, and diarrhea. In rare cases, high doses have been linked to liver toxicity. The European Food Safety Authority (EFSA) has established an Acceptable Daily Intake (ADI) of 800 mg EGCG per day for adults. It is important to note that individual sensitivity to EGCG can vary. Individuals with pre-existing liver conditions should exercise caution when consuming EGCG-containing products.

Regulatory Status

EGCG is approved for use as a food additive in several countries, including the European Union (EU) under the E number E411. The specific regulations regarding its use, including maximum permitted levels, vary by country and food category. In the United States, EGCG is generally recognized as safe (GRAS) for use in certain food applications, subject to specific limitations and conditions. Regulatory bodies such as EFSA and the Food and Drug Administration (FDA) continuously monitor the safety and usage of EGCG and may update regulations based on new scientific evidence.