E384 - Isopropyl citrates

Origin

Isopropyl citrates are synthetic antioxidants derived from citric acid. They are produced by esterifying citric acid with isopropyl alcohol. This process results in a mixture of mono-, di-, and tri-isopropyl citrates.

Usage

Isopropyl citrates are primarily used as antioxidants in vegetable oils and fats. Their function is to prevent or delay rancidity caused by oxidation, thereby extending the shelf life of food products. They are particularly effective in preventing the formation of off-flavors and odors in oils used for frying and in processed foods containing fats. The typical usage levels are relatively low, generally within the range of 0.02% to 0.05% by weight of the oil or fat.

Side Effects

Isopropyl citrates are generally considered safe for use in food at permitted levels. Studies evaluating the toxicity of isopropyl citrates have not revealed significant adverse effects at levels relevant to human consumption. However, as with any food additive, some individuals may exhibit sensitivity or allergic reactions. No specific ADI (Acceptable Daily Intake) has been established by major regulatory bodies like EFSA or JECFA, but their use is permitted within specified limits based on good manufacturing practices and safety assessments. It's important to note that excessive consumption of any additive should be avoided.

Regulatory Status

Isopropyl citrates are permitted for use as food additives in several countries, including those within the European Union. Regulations specify the types of food in which they can be used and the maximum permitted levels. Compliance with these regulations ensures that the additive is used safely and effectively. The regulatory status may vary by region, so it's important to consult local food safety authorities for the most up-to-date information.