Hydrogen
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Description
The food additive E949, known as Hydrogen, is an odorless, colorless, and highly flammable gas used primarily as a propellant and packaging gas in the food industry. Its origin is inorganic and it is industrially obtained through water electrolysis, natural gas reforming, or biomass gasification.
Hydrogen is the lightest and most abundant element in the universe, but on Earth it is mainly found combined in compounds such as water. Its physicochemical properties include very low density (0.0899 g/L at 0°C), boiling point of -252.9°C, and very low solubility in water. As a propellant, it is used to create modified atmospheres in packaging, preventing oxidation and microbial growth, and as a propellant in food aerosols.
The history of hydrogen as an additive dates back to its approval in the European Union, where it was evaluated by EFSA (European Food Safety Authority) and WHO (World Health Organization). EFSA concluded that there is no health risk at the amounts used, and no specific Acceptable Daily Intake (ADI) has been established, as it is considered safe for human consumption.
The overall safety assessment is very high, and it must be labeled as "Hydrogen" or "E949" in the ingredient list. It is important to note that hydrogen is not metabolized in the human body and is eliminated unchanged, contributing to its safety profile.
E949 is mainly used in the category of propellants and packaging gases. It is applied in products such as potato chips, nuts, coffee, powdered milk, and other dehydrated foods to maintain freshness and prevent oxidation.
In the Spanish market, it is commonly found in bags of potato chips and snacks, where hydrogen replaces oxygen to prevent rancidity. It is also used as a propellant in food aerosols, such as whipped cream or spray oils. According to Regulation EC 1333/2008, hydrogen is authorized without specific quantitative limits (quantum satis) for its technological function, provided good manufacturing practices are followed. In comparison with the US FDA, hydrogen is classified as GRAS (Generally Recognized as Safe) and its use is similar. In Japan, it is also approved as a food additive. There are no significant differences in international regulations.
No significant adverse effects have been documented associated with the consumption of hydrogen as a food additive. EFSA and WHO have evaluated its safety and conclude that it poses no risk to human health at the amounts used.
Hydrogen is a physiologically inert gas that is not absorbed or metabolized in the gastrointestinal tract; it is simply eliminated through flatulence or burping. No sensitive populations or interactions with medications have been identified. At high concentrations, hydrogen can be asphyxiant by displacing oxygen, but this does not occur in foods due to the minimal amounts present.
There are no studies indicating chronic toxicity, carcinogenicity, or mutagenicity. Therefore, it is considered safe for all population groups.
- Molecular hydrogen
- Dihydrogen
- Hydrogen gas
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