E388 - Thiodipropionic acid

Origin

Thiodipropionic acid is a synthetic antioxidant. It is derived from chemical synthesis and is not naturally occurring in significant quantities in food sources. It belongs to the family of organic sulfur compounds.

Usage

Thiodipropionic acid is used as an antioxidant in various food applications, particularly in fats and oils. It helps to prevent rancidity and extend the shelf life of products by inhibiting oxidation processes. It is often used in combination with other antioxidants to provide synergistic effects. Typical applications include vegetable oils, margarine, shortening, and fried foods. The concentration used is typically low, in the range of 0.01% to 0.02% by weight of the fat or oil. It is also used in plastics and rubber industries as a stabilizer.

Side Effects

Thiodipropionic acid is generally considered safe for use in food at permitted levels. Studies have shown low toxicity. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated thiodipropionic acid and established an Acceptable Daily Intake (ADI) of 0-3 mg/kg body weight. At high concentrations, some individuals may experience mild gastrointestinal discomfort. However, such effects are rare at the levels typically used in food. No significant long-term health effects have been reported in studies conducted to date.

Regulatory Status

Thiodipropionic acid (E388) is approved for use as a food additive in several countries, including those within the European Union. Regulations specify the maximum permitted levels in various food categories. In the United States, it is generally recognized as safe (GRAS) for use as an antioxidant in food, subject to good manufacturing practices. Regulatory bodies like EFSA and FDA continuously monitor and re-evaluate the safety of food additives based on new scientific evidence.