Sodium adipate
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Description
Sodium adipate (E356) is a food additive used as an acidity regulator, pH regulator, and buffering agent. It is the sodium salt of adipic acid, a dicarboxylic acid also used in the production of nylon. Industrially, adipic acid is mainly obtained by oxidation of cyclohexane or cyclohexanol with nitric acid, and then neutralized with sodium hydroxide to form the salt.
Sodium adipate appears as a white crystalline powder, odorless, with a salty and slightly acidic taste. It is highly soluble in water and has a pH in aqueous solution close to neutrality. Its main function is to stabilize the acidity of foods, preventing variations that could affect taste, texture, or preservation.
It was authorized as a food additive in the European Union after evaluations by the European Food Safety Authority (EFSA) and the Joint FAO/WHO Expert Committee on Food Additives (JECFA). EFSA established an acceptable daily intake (ADI) of 5 mg/kg body weight for adipic acid and its salts, based on toxicological studies that showed no significant adverse effects.
The food safety of E356 is supported by numerous studies indicating low acute and chronic toxicity. In product labeling, it must appear as "sodium adipate" or "E356". Although its use is permitted in the EU, in the United States the FDA has not specifically approved it as a direct additive, although adipic acid is authorized as an acidulant. In Japan, its use is allowed in certain foods.
In summary, sodium adipate is a safe and effective additive for acidity control in processed foods.
E356 is mainly used in bakery products, pastries, beverages, desserts, jellies, jams, processed meat products, and sauces.
In the Spanish market, it is found in cookies, industrial pastries, soft drinks, ice cream, candies, and baking mixes. Regulation EC 1333/2008 establishes maximum limits that vary by food category: for example, in fine bakery products up to 2,000 mg/kg, in non-alcoholic beverages up to 500 mg/kg, and in desserts up to 1,000 mg/kg. Compared to the United States, where adipic acid is used as an acidulant but not specifically sodium adipate, the EU has more detailed regulation. In Japan, sodium adipate is permitted in foods such as jams and beverages with limits similar to European ones.
Its main function is to maintain stable pH, which improves texture and extends product shelf life.
Toxicological studies conducted by EFSA and JECFA indicate that sodium adipate does not present significant adverse effects at authorized use levels. The ADI of 5 mg/kg body weight (expressed as adipic acid) is widely safe for the general population. No direct side effects in humans have been documented after consumption of foods containing E356.
In animal studies, very high doses (above 500 mg/kg/day) caused gastrointestinal irritation and mild renal alterations, but these levels are not achievable with a normal diet. No particularly sensitive populations have been identified, although people with severe renal insufficiency might have difficulty excreting large amounts of sodium, but the sodium contribution from E356 is minimal compared to common salt.
No interactions with medications are known. EFSA concludes that sodium adipate is not genotoxic or carcinogenic, and its use is safe under authorized conditions. WHO supports this evaluation. Therefore, E356 is considered a safe and well-tolerated additive.
- Sodium adipate
- Adipic acid monosodium salt
- Hexanedioic acid
- sodium salt
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