Oxygen
Score impact
0.00
points/product
Description
The food additive E948, commonly known as oxygen, is a colorless, odorless, and tasteless gas used primarily as a gasifying agent in the food industry. Unlike other additives, oxygen is not a synthetic chemical compound but a natural element present in the Earth's atmosphere. It is industrially obtained through fractional distillation of liquid air, a process that separates oxygen from nitrogen and other gases.
This method yields high-purity oxygen (≥99.5%) suitable for food use. From a physicochemical standpoint, oxygen is a diatomic gas (O₂) with a density slightly higher than air, slightly soluble in water, and highly reactive, making it a mild oxidizing agent. Its main function in foods is as a gasifying agent, i.e., it is used to modify the atmosphere surrounding the product, extending its shelf life and maintaining its organoleptic properties. It is also used as a modified atmosphere packaging (MAP) agent, where it partially replaces air to reduce microbial growth and oxidation of fats and pigments.
The history of E948 as a food additive dates back to the mid-20th century, when modified atmosphere packaging techniques began to be developed. In the European Union, it was approved as a food additive following Directive 95/2/EC and is currently regulated by Regulation (EC) No 1333/2008. The European Food Safety Authority (EFSA) has evaluated oxygen on several occasions, concluding that there is no maximum acceptable daily intake (ADI) due to its low toxicity and because it is an essential component for life. The World Health Organization (WHO) also considers it safe, without establishing quantitative restrictions.
Regarding labeling, E948 must appear in the ingredient list of packaged foods that contain it, either by its name (oxygen) or its E number. Despite its safety, it is important to note that oxygen should not be confused with other gases such as carbon dioxide or nitrogen, although they are often used in combination.
In summary, E948 is a safe, natural food additive widely used in the industry to improve food preservation.
E948 (oxygen) is mainly used in the category of gasifying agents and packaging gases, according to Regulation (EC) No 1333/2008. Its function is to create a modified atmosphere inside the package that delays food spoilage. It is used in a wide variety of products, such as fresh and processed meats (beef steaks, chicken, sausages), fish and seafood, dairy products (cheeses, yogurts), cut fruits and vegetables, bakery and pastry products, and prepared meals.
In the Spanish market, it is common to find trays of red meat packaged with a mixture of oxygen and carbon dioxide (CO₂) to maintain the bright red color of the meat. It is also used in bagged salads, where oxygen helps maintain the freshness of green leaves. Authorized limits are not set as a maximum amount, but its use is allowed according to good manufacturing practices (quantum satis), i.e., the amount necessary to achieve the desired effect without exceeding what is reasonable. Compared to the US FDA, oxygen is classified as GRAS (Generally Recognized As Safe) and its use has no specific restrictions. In Japan, it is also approved as a food additive without quantitative limits.
It is important to note that oxygen is not used as an active ingredient to modify flavor or texture, but exclusively for preservation.
E948 (oxygen) is considered one of the safest food additives, as it is an essential gas for cellular respiration. No significant adverse effects from its consumption in foods have been documented, because the amounts present are minimal and pose no health risk. EFSA, in its 2014 evaluation (EFSA Journal 2014;12(6):3761), concluded that there is no evidence of acute or chronic toxicity associated with the use of oxygen as a food additive. No acceptable daily intake (ADI) has been established because it is not considered necessary.
The biological mechanism of oxygen is well known: it is a mild oxidizing agent that can react with food components, but in the human body it is metabolized naturally. No sensitive populations have been identified, although people with severe respiratory diseases could be affected by high-oxygen atmospheres, but this is not relevant in the food context. No interactions with medications are known.
WHO, through the Joint FAO/WHO Expert Committee on Food Additives (JECFA), has also evaluated oxygen and classified it as an additive that presents no safety concerns. In conclusion, consumption of foods containing E948 poses no risk to human health, and its use is fully justified by the technological benefits it provides.
- Oxygen gas
- Molecular oxygen
- Compressed oxygen
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