Additives with the prefix “E” traditionally invoke fear in consumers. We decided to clarify what emulsifiers and stabilizers really are, their benefits (yes, they do have some), and whether they can cause harm.
Today, almost all products in stores contain preservatives, colorants, thickeners, emulsifiers, and stabilizers. We won’t delve into the pros and cons of the first three because we don’t consider them necessary in our production.
However, emulsifiers and stabilizers have long raised many questions from our customers, the main one being: “Is there any harm from regular consumption of these substances?” In this article, we will try to answer that question.
The primary function of stabilizers is to eliminate bacteria that may affect the taste, color, and texture of the final product. Stabilizers are used to give products the necessary consistency and then maintain it. They also ensure that food retains its appetizing appearance and aroma for as long as possible.
Like most other food additives, stabilizers and emulsifiers can be of natural or synthetic origin. Naturally derived additives are made from fruits, vegetables, seaweed, and even plant resins. The most popular natural stabilizers are pectins, carrageenan, and gums. Let’s take a closer look.
- Gellan Gum — a highly effective thickening and gelling agent. The food additive E418 is safe for health and is approved for use in Russia, the USA, Canada, the EU, the EAEU, Australia, and was first used in Japan in 1988. No daily intake limit has been established.
Gellan gum belongs to ballast substances that cannot be absorbed by the digestive system, making it safe to say that the product is harmless. Although it does not provide valuable biological elements, it benefits the body by acting like fiber when it reaches the stomach:
- Normalizes intestinal transit
- Cleanses the gastrointestinal tract of toxins accumulated on its walls
- Slows the absorption of sugar, helping to reduce blood sugar levels
- Aids in some degree in weight loss
Interesting fact: In the past two years, the use of this promising gelling agent and thickener in the food industry has increased fourfold.
- Calcium Carbonate — also known as E170, is a stabilizer of natural origin that is not only harmless but beneficial to humans. Because of this, calcium carbonate is used in the food industry, in the production of pharmaceuticals, anti-inflammatory and antacid drugs, vitamins, and dietary supplements. For instance, for those suffering from gastric and intestinal ulcers, gastritis with high acidity, and bile reflux, antacid medications have become a real lifesaver, and one of their active ingredients is calcium carbonate. It helps reduce stomach acid, normalize electrolyte balance, and neutralize heartburn. Calcium carbonate is also recommended for osteoporosis, cavities, rickets, hypocalcemia, pregnancy, and breastfeeding, as part of corrective therapy for allergies, and during children’s growth spurts.
When there is a calcium deficiency, “white chalk” is introduced into the diet in the form of dietary supplements and mineral complexes.
The daily intake for adults is 1.2-1.5 grams per day, and in this amount, it poses no health risks.
In manufacturing, white chalk is used as:
- A stabilizer, as it helps form and maintain the texture and consistency of the product;
- A leavening agent and anti-caking agent, ensuring the product maintains its physical properties, flowability, and remains free of lumps;
- An acidity regulator, establishing and maintaining a specific level of acidity;
- A colorant, giving products an appealing shade.
- Sunflower Lecithin is the result of the oil extraction process from sunflower seeds. The use of sunflower lecithin, like soy lecithin, is permitted by the legislation of many countries — Australia, the USA, Russia, and the EU have officially recognized lecithin as a safe and even beneficial food additive.
Despite consumer suspicion toward lecithin, its role in producing high-quality products is difficult to overestimate. Thanks to natural sunflower and soy lecithin, many products take the form we find convenient to use and store. For instance, if chocolate bars were made without lecithin, they would be liquid, like a drink, instead of solid. Acting as an emulsifier, sunflower lecithin helps create stable mixtures of fats, oils, and water — substances that are usually difficult to mix. Lecithin also prevents fat crystallization (a property useful in baking products with soft creamy fillings), extends the shelf life of bakery and confectionery items, prevents baked goods from sticking to molds, and allows them to bake more evenly.
As a biologically active dietary supplement, lecithin is a crucial source of phospholipids, the main component of hepatoprotective drugs (aimed at protecting and regenerating liver cells and functions). Without lecithin, the body would not be able to fully form cell membranes. The highest concentrations of lecithin are found in the liver, brain, and nervous system, which is why it is often prescribed as a dietary supplement.
The daily recommended intake of lecithin for adults is 5-7 grams.
Conclusion: Not all additives are as frightening as they may seem at first glance, once you understand them better.
