Helium
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Description
The food additive E939, commonly known as helium, is a colorless, odorless, and tasteless noble gas used in the food industry mainly as a propellant and packaging gas. Helium is the second most abundant element in the universe, but on Earth it is found in small quantities in natural gas, from which it is extracted through low-temperature fractional distillation processes. Industrially, helium is obtained from natural gas deposits containing significant concentrations of helium (usually between 0.3% and 2%).
The process involves liquefying natural gas and separating helium through cryogenic distillation, taking advantage of its low boiling point (-268.9 °C). Helium is chemically inert, non-flammable, and non-toxic, making it ideal for food applications where a gas that does not react with food is required. Its main function is as a propellant, i.e., it is used to create protective atmospheres that prevent oxidation and spoilage of food, as well as to pressurize containers and improve the texture of certain products. Additionally, helium is used in the production of food aerosols and in the carbonation of beverages, although to a lesser extent than carbon dioxide.
The history of helium as a food additive dates back to its approval in the European Union, where it was included in the list of authorized additives following evaluations by the European Food Safety Authority (EFSA) and the World Health Organization (WHO). EFSA, in its 2014 opinion, concluded that helium poses no risk to human health in the amounts used in food, as it is an inert gas that is not absorbed or metabolized.
WHO, through the Joint FAO/WHO Expert Committee on Food Additives (JECFA), has not established a specific Acceptable Daily Intake (ADI) for helium, considering that its use does not involve significant exposure. Regarding labeling, helium must be declared in the ingredient list as "helium" or "E939".
The overall safety assessment of helium is very high, being considered one of the safest additives due to its chemical inertness and low solubility in water and fats. No adverse effects in humans from consuming helium in food have been documented, although direct inhalation of the gas can be dangerous due to asphyxiation.
In summary, helium is a safe and effective food additive for packaging and propellant applications, supported by rigorous scientific evaluations.
Helium (E939) is mainly used as a propellant and packaging gas in the food industry. Its applications include creating protective atmospheres for packaged foods such as snacks, nuts, coffee, and powdered dairy products, where it helps prevent oxidation and extend shelf life. It is also used in beverage carbonation, although it is less common than carbon dioxide.
In the Spanish market, helium can be found in packages of potato chips, ground coffee, and some industrial bakery products. The limits authorized by EC Regulation 1333/2008 do not establish a specific maximum amount for helium, as it is considered a general-purpose gas (quantum satis), i.e., it is used according to technological needs without quantitative restrictions. The US FDA also classifies helium as Generally Recognized as Safe (GRAS) for use in food, without specific limits. In Japan, helium is permitted as a food additive without restrictions.
Comparatively, helium is less used than nitrogen (E941) or carbon dioxide (E290) due to its higher cost, but it offers advantages in applications where a lighter or more inert gas is required.
No significant adverse effects have been documented associated with the consumption of helium as a food additive. Helium is an inert gas that does not react with food components or the human body. When ingested, helium is not absorbed in the gastrointestinal tract and is quickly eliminated through intestinal gas or burps.
No cases of toxicity, allergies, or intolerances related to helium in food have been reported. EFSA, in its 2014 evaluation, concluded that helium poses no health risks in the amounts used in food. WHO/JECFA has not established an ADI, as exposure is negligible. No sensitive populations have been identified, nor are there known interactions with medications. However, it is important to note that direct inhalation of helium from pressurized containers can cause asphyxiation by displacing oxygen, but this is not relevant for food consumption.
In conclusion, helium is considered safe for use in food, with no documented side effects.
- E-939
- Helium
- Compressed helium
- Gaseous helium
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