Adipic acid
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Description
E355, known as adipic acid, is a food additive classified as an acidity regulator. It is a dicarboxylic acid of synthetic origin, although it is also found naturally in small amounts in beets and other vegetables. Industrially, it is obtained by oxidizing cyclohexane or cyclohexanol with nitric acid, a process that produces high-purity adipic acid.
Its physicochemical properties include a white crystalline powder appearance, a melting point of 152 °C, and moderate solubility in water (1.4 g/100 mL at 20 °C). Its main function is to regulate the acidity of foods, providing a mild and persistent sour taste, and acting as a buffering agent. Additionally, it can improve the texture of certain products, such as jellies and desserts, by interacting with other ingredients.
Historically, adipic acid was approved as a food additive in the European Union in the 1990s, following evaluations by EFSA (European Food Safety Authority) and WHO (World Health Organization). EFSA established an Acceptable Daily Intake (ADI) of 5 mg/kg body weight, based on long-term toxicity studies that showed no significant adverse effects. WHO, through JECFA (Joint FAO/WHO Expert Committee on Food Additives), also evaluated it and set the same ADI.
Regarding food safety, adipic acid is considered safe at authorized doses, with no evidence of carcinogenicity, mutagenicity, or reproductive toxicity. In food labeling, it must appear as 'adipic acid' or 'E355' in the ingredient list.
It is important to note that, although its use is permitted in the EU, in the United States the FDA classifies it as GRAS (Generally Recognized as Safe) for certain uses, but with additional restrictions. In Japan, it is also approved with specific limits.
In summary, E355 is a safe and effective food additive, widely used in the European food industry.
Adipic acid (E355) is mainly used as an acidity regulator in a variety of food products. According to EC Regulation 1333/2008, it is authorized in categories such as confectionery (candies, chewing gum), desserts (jellies, flans), non-alcoholic beverages (soft drinks, juices), and fine bakery products (cookies, cakes).
In the Spanish market, it is found in brands such as 'Hacendado' (flavored jellies), 'Bimbo' (industrial pastries), and 'Coca-Cola' (carbonated beverages). Authorized limits vary by category: for example, in confectionery it can reach up to 10 g/kg, while in non-alcoholic beverages the limit is 3 g/kg. Compared to the FDA, which allows its use as a direct food additive with good manufacturing practice limits, the EU sets more specific limits. In Japan, adipic acid is approved for similar uses, with restrictions in infant products.
Its versatility and flavor profile make it an alternative to citric acid or tartaric acid in applications where a milder and longer-lasting acidity is desired.
Scientific studies on adipic acid (E355) indicate that, at authorized doses, it does not produce significant adverse effects in humans. EFSA, in its 2016 re-evaluation, concluded that there is no evidence of acute, subchronic, or chronic toxicity at dietary exposure levels. Animal studies showed that very high doses (above 500 mg/kg/day) can cause gastrointestinal irritation and alterations in acid-base balance, but these levels are far above the ADI of 5 mg/kg/day.
No carcinogenic, mutagenic, or teratogenic effects have been documented. Regarding sensitive populations, people with kidney failure might have difficulty eliminating adipic acid, but there are no specific studies indicating risks. No interactions with medications are known. WHO, through JECFA, supports the safety of the additive, noting that no adverse effects have been observed in long-term feeding studies.
In conclusion, E355 is considered safe for the general population within established limits, and there are no relevant documented side effects under normal consumption conditions.
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