Triammonium citrate
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Description
E380, or triammonium citrate, is a food additive primarily used as an acidity regulator and pH buffer. It is the triammonium salt of citric acid, a natural organic compound found in citrus fruits. Industrially, it is obtained by reacting citric acid with ammonia, followed by crystallization and drying.
It appears as a white crystalline powder, odorless, with a slightly salty and bitter taste, highly soluble in water. Its main function is to adjust and stabilize the acidity of foods, contributing to texture, flavor, and preservation. It can also act as a buffering agent, preventing sudden pH changes.
Triammonium citrate was approved as a food additive in the European Union after evaluations by EFSA (European Food Safety Authority) and WHO (World Health Organization) through JECFA (Joint FAO/WHO Expert Committee on Food Additives). EFSA established an Acceptable Daily Intake (ADI) of 0-5 mg/kg body weight for the ammonium ion, which includes all dietary sources of ammonium, not just E380. WHO/JECFA also set a similar ADI.
The safety of E380 has been re-evaluated several times, concluding that its use at authorized levels does not pose a health risk. However, there are controversies regarding exposure to ammonium, especially in people with liver or kidney failure, as ammonium is metabolized in the liver and excreted by the kidneys. In the European Union, E380 is authorized in a wide range of foods, with maximum limits varying by category.
On labeling, it must appear as 'triammonium citrate' or 'E380'. Overall, it is considered a safe additive within established limits, and its use is permitted in most countries, including the United States (FDA) and Japan, although with slight differences in authorized categories.
E380 is used in various food categories as an acidity regulator and stabilizer.
In the Spanish market, it is found in soft drinks (especially cola and citrus), fruit juices and nectars, jams, jellies, marmalades, dairy products such as processed cheese and dairy desserts, ice cream, sauces (mayonnaise, ketchup), canned vegetables, and bakery and pastry products. It is also used in food supplements and foods for special dietary regimens.
According to EC Regulation 1333/2008, authorized limits vary: in non-alcoholic beverages up to 300 mg/kg, in jams up to 2 g/kg, in processed cheese up to 40 g/kg (expressed as citric acid). Compared to the FDA, in the United States triammonium citrate is classified as GRAS (Generally Recognized as Safe) for certain uses, without specific limits, but with good manufacturing practices. In Japan, it is permitted in most of the same categories, with limits similar to European ones.
The versatility of E380 makes it a common additive in the food industry.
Documented adverse effects of E380 are mainly related to the ammonium ion. In healthy individuals, ammonium is rapidly metabolized in the liver to urea and excreted in urine, so it does not accumulate. However, in individuals with liver or kidney failure, high ammonium intake can cause hyperammonemia, with symptoms such as nausea, vomiting, confusion, and in severe cases, hepatic encephalopathy.
EFSA and WHO have established an ADI of 0-5 mg/kg body weight for ammonium, considering that typical dietary exposures are below this limit. No carcinogenic, mutagenic, or teratogenic effects have been reported in animal studies. No significant drug interactions are known. Sensitive populations include those with chronic liver or kidney diseases, as well as newborns with urea cycle disorders.
In conclusion, for the general population, E380 is considered safe at authorized levels, and there is no evidence of significant adverse effects. EFSA has re-evaluated its safety in 2018 and 2021, maintaining the ADI and confirming that there is no cause for concern.
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