Aluminium Starch Octenyl Succinate
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Description
E1452, known as Aluminium Starch Octenyl Succinate, is a chemically modified food additive that acts as a thickener, stabilizer, and coating agent. It is obtained from natural starch (usually corn, potato, or wheat) treated with octenyl succinic anhydride and subsequently with aluminium salts.
Industrially, the process involves esterification of starch with octenyl succinic anhydride in an alkaline aqueous medium, followed by addition of aluminium sulfate to form the aluminium complex. The final product is a white or slightly yellowish powder, insoluble in cold water but forming viscous dispersions in hot water. Its physicochemical properties include high freeze-thaw stability, acid resistance, and film-forming ability. Its main function is to thicken and stabilize emulsions, preventing phase separation.
Historically, it was approved in the European Union in 1998 and re-evaluated by EFSA in 2018. The European Food Safety Authority (EFSA) established that it is not necessary to set a numerical Acceptable Daily Intake (ADI), as estimated exposure is well below safety levels. WHO, through JECFA, also evaluated it and did not establish an ADI, considering it safe under conditions of use.
Regarding labeling, it must be listed as 'aluminium starch octenyl succinate' or 'E1452'. Globally, it is considered a safe additive, although the use of aluminium has generated some controversy; however, studies indicate that the amount of aluminium released is minimal and does not pose a health risk. Food safety is guaranteed by rigorous EFSA evaluations and compliance with established limits.
E1452 is mainly used in processed foods as a thickener and stabilizer. According to EC Regulation 1333/2008, it is authorized in several categories: fine bakery products (e.g., cakes, cookies), soups and broths, sauces (including mayonnaise and ketchup), cereal-based products, and flavored beverages.
In the Spanish market, it is found in prepared sauces, vegetable creams, industrial pastry products, and some dairy desserts. Authorized limits vary by category: for example, in soups and broths up to 10 g/kg, in sauces up to 20 g/kg, and in fine bakery products up to 5 g/kg. Compared to the FDA, the United States allows its use as a direct food additive under certain conditions, with similar limits. Japan also authorizes it, although with stricter restrictions in some products.
It is important to note that it is not permitted in infant foods or organic products.
Scientific studies have not documented significant adverse effects associated with the consumption of E1452 in authorized amounts. EFSA, in its 2018 re-evaluation, concluded that there is no evidence of acute, subchronic, or chronic toxicity, nor of genotoxicity or carcinogenicity.
The main point of controversy is the presence of aluminium in its structure. However, EFSA determined that exposure to aluminium from this additive is low (less than 1% of total aluminium intake) and does not exceed established safety limits (ADI of 1 mg/kg body weight for aluminium from all sources).
No specific sensitive populations have been identified, although people with chronic kidney disease may have a higher risk of aluminium accumulation, but the amounts are negligible. No interactions with medications are known. WHO, through JECFA, also considered it safe without the need for a numerical ADI.
In conclusion, E1452 is safe in authorized uses, and fears about aluminium are not justified by current scientific evidence.
- Aluminium starch octenyl succinate
- OSA-aluminium starch
- Modified starch E1452
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