Glyceryl diacetate (diacetin)
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Description
The food additive E1517, known as glyceryl diacetate or diacetin, is an organic compound primarily used as a humectant in the food industry. It is an ester of glycerol with acetic acid, with the chemical formula C7H12O5. Industrially, it is obtained by esterification of glycerol with acetic acid or acetic anhydride, followed by purification processes such as distillation. It is a colorless, slightly viscous liquid with a mild vinegar odor, soluble in water and alcohol.
Its main function is to retain moisture in foods, improving texture and preventing dryness. Historically, diacetin has been used as a plasticizer and solvent, and its use as a food additive was approved in the European Union following EFSA evaluations. The European Food Safety Authority (EFSA) has established an Acceptable Daily Intake (ADI) of 0-30 mg/kg body weight, based on toxicological studies showing no significant adverse effects. The World Health Organization (WHO) has also evaluated it, confirming its safety at authorized doses.
In food labeling, it must appear as 'E1517' or 'glyceryl diacetate'. Although its use is less common than other humectants, it is considered safe within established limits.
The food safety of E1517 is supported by numerous studies indicating that it is rapidly metabolized in the body to glycerol and acetic acid, both natural compounds. No adverse effects in humans have been reported at the doses used.
In summary, E1517 is a safe and effective additive for maintaining moisture in processed foods.
E1517 is used as a humectant in various food categories, especially in bakery products, pastries, confectionery, and some processed meat products.
In the Spanish market, it can be found in cookies, cakes, industrial pastries, soft candies, and chewing gum. It is also used in chocolate products and some ice creams to prevent ice crystal formation. According to EC Regulation 1333/2008, its use is authorized in the EU with limits varying by category: for example, in fine bakery products up to 5 g/kg, in confectionery up to 10 g/kg, and in chewing gum up to 20 g/kg. In comparison, the FDA classifies it as Generally Recognized as Safe (GRAS) without specific limits, while in Japan its use is permitted without quantitative restrictions.
The versatility of E1517 allows its application in foods requiring moisture control and texture improvement.
Toxicological studies conducted by EFSA and WHO have not documented significant adverse effects associated with the consumption of E1517 at authorized doses. Diacetin is rapidly hydrolyzed in the gastrointestinal tract to glycerol and acetic acid, both natural metabolites in the body.
No carcinogenic, genotoxic, or reproductive effects have been observed in animal studies. In humans, high doses (above 30 mg/kg/day) could cause mild gastrointestinal irritation, but no cases have been reported under normal use conditions. There are no particularly sensitive populations, although individuals with an allergy to acetic acid may experience mild reactions. No interactions with medications are known.
EFSA concludes that E1517 is safe at current usage levels, and WHO supports this assessment. Therefore, there are no documented side effects that pose a risk to consumer health.
- Diacetin
- Glyceryl diacetate
- Glycerol diacetate
- Glycerin ester mixture
- Propanetriol diacetate
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