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Quinoline yellow: This is behind the additive E 104

Quinoline yellow is questionable as a food coloring – experts are still researching how much. Here’s how the substance is likely to affect your health and how best to avoid it.

Quinoline Yellow is an artificial coloring. The yellow powder gives industrially produced foods in particular a more intense tint. Quinoline yellow can hide not only in yellow, but also in green-colored foods: when mixed with a blue dye, it creates a green tint.

However, the use of artificial dyes such as quinoline yellow is quite controversial. Research results have been known for some time that indicate connections between dyes and health risks. Most studies refer to a special group of artificial colors, the so-called azo dyes. Although quinoline yellow does not belong directly to this group by chemical definition, it can be identified using the same analytical methods. Studies on the effects of the additives on humans often examine quinoline yellow and azo dyes together.

Can quinoline yellow be harmful to health?

Due to the worrying information, the European Food Safety Authority (EFSA) is currently re-examining all previously approved coloring agents in a large-scale study. Quinoline yellow is specifically suspected of promoting the following diseases, among others:

Hyperactivity in children (ADHD syndrome):

An English study from 2007 triggered renewed scientific discussion about artificial colourants. As a result, the study establishes a connection between certain dyes, the preservative sodium benzoate (E 211) and hyperactivity in children. The EFSA names the affected dyes: In addition to quinoline yellow (E104), five azo dyes have also been noticed. They are Tartrazine (E102), Sunset Yellow (E110), Ponceau 4R (E124), Allura Red (E129) and Carmoisin (E122).
Surveys by the EFSA showed that the additives mentioned are widespread in soft drinks such as lemonades or in sweets. In this way, children could ingest dangerously high amounts of the substances. However, the EFSA has not yet been able to confirm the conclusions of the English study. A final risk assessment by EFSA for all substances is not yet available. However, there are already interim reports for some of the dyes – including quinoline yellow.

In its 2009 risk assessment for quinoline yellow, the EFSA drastically reduced the previous maximum value as a precaution. The so-called ADI value indicates the daily intake that is considered harmless (“acceptable daily intake”). For quinoline yellow it is now a maximum of 0.5 milligrams per kilogram of body weight. Before that, the range was zero to ten milligrams per kilogram of body weight.
The Bavarian State Office for Food Safety also refers to the statutory EU regulation, which prescribes a warning for the additives mentioned. Foods containing quinoline yellow or any of the other coloring agents must indicate the possible health consequences for children on the packaging.
According to Foodwatch, for example, Haribo has dispensed with the artificial colors in question since the reclassification in order to avoid the warning. Foodwatch also asks why the EU requires a warning but has not issued a ban. For example, foodstuffs containing quinoline yellow may not be imported into the USA.
Hives (Urticaria):

Like many of the azo dyes, quinoline yellow can presumably worsen the course of certain skin diseases. A study shows that the dye quinoline yellow can trigger a renewed flare-up of the disease. It is typical of this skin disease that it occurs in flares due to environmental triggers such as food.

Is quinoline yellow carcinogenic?

When it comes to the question of whether quinoline yellow may promote cancer or damage the genetic material, experts are not in agreement. However, various studies suggest that it is.

Is quinoline yellow carcinogenic? A study on laboratory animals suggests an increased risk of cancer from the food coloring. However, the study dates back to 1997 and is therefore more than twenty years old.
Is quinoline yellow mutagenic? This is the result of another study from 2004. Using laboratory tests on cell cultures, it identified potentially genotoxic – i.e. mutagenic – effects.
EFSA cannot confirm such conclusions in its 2009 report on quinoline yellow. According to the organization, their research found no scientific evidence that quinoline yellow could cause cancer in humans or cause genetic damage.

However, it remains questionable whether the question has been finally resolved. Recent research points in the direction that quinoline yellow could trigger undesirable reactions in the body. A study from 2018 shows that the dye can react with certain proteins in the blood plasma. However, it is not clear from the study whether such reactions may lead to health problems.

Where quinoline yellow can be found – and how to avoid it

You can recognize quinoline yellow by the E number E 104 on the list of ingredients. You can also download an app that shows you questionable content and explains the E number, for example from Codecheck. With these products, it is particularly worth looking at the additives – they could contain quinoline yellow:

The knowledge magazine Spektrum reports that the food industry often uses quinoline yellow to color drinks, jams, sweets or desserts.
According to the code check, companies help with some energy drinks, lemonades, fruit gums or vanilla sauce with the coloring agent.
Quinoline Yellow can also be found in cosmetics or pharmaceuticals. These include, for example, vitamin preparations or the coating of various capsules and tablets. By the way: The green color of the cold syrup Wick Medinait is also due to a mixture of quinoline yellow and blue dye.

The best way to avoid possible health risks from quinoline yellow is to use fresh food. Many of the products that are available ready-made can also be made by yourself with simple means. The big advantage: You then know exactly what is in your meals or snacks. Here are some tips:

You can mix soft drinks such as lemonade or iced tea quickly and with just a few ingredients according to your own preferences.
Jam: With this basic recipe you will succeed in making fruity jam.
You can also easily make fruit gums or sugar caramel yourself.
Coffee: Instead of an energy drink, brew a cup of coffee. When you buy organic coffee, you can be sure that it doesn’t contain any harmful pesticides. It is best to also look out for a Fairtrade seal.
Cold: Herbal home remedies relieve the symptoms of a cold in a natural way – and are free of artificial colors.
If possible, use organic products from the organic market or a regional farm shop as ingredients. You can orientate yourself to organic seals that do not use any artificial additives, such as Bioland, Demeter or Naturland.

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health

Modified Starch: This is Behind the Additive

Modified starch is an additive that is subject to authorization and is based on ordinary food starch. In this article you will find out exactly what modified starch is, how the additive is used and whether you should avoid it.

Additives E1404 to E1450

Modified starch is not a single additive: A total of eleven different variants of modified starch can be found in the list of food additives (E number list). However, the substances with the E numbers from E1404 to E1450 all have one thing in common: They are based on chemically modified cornstarch.

Ordinary starch mostly comes from potatoes, corn or wheat. In this form you will find the substance as a “starch” on the list of ingredients. Even if starch is modified physically (by heat or pressure) or enzymatically, it is still considered an ingredient according to the Bavarian Consumer Advice Center – and is therefore listed as “starch”. However, as soon as the substance has been chemically modified, it is, according to the definition, an additive with an E number that is subject to authorization. In the list of ingredients you will then find the additive as “modified starch”. Background: The chemical modification profoundly changes the structure of the substance.

Depending on the process, the starch is chemically modified once or several times. In addition to physical or enzymatic modification, according to the BVL, the starch is treated with acid or alkali solution, oxidized or bleached, among other things.

Use: Modified starch in food

Normal cornstarch and modified starches are used in the food industry primarily as binding agents: the substances can be used to make sauces, puddings and soups creamier, but also to hold finished products such as French fries together. Modified starches can also be found in dressings, mayonnaise, instant products, frozen products and dairy products.

Compared to conventional starch, modified starch is less sensitive to cold, heat and acid and/or swells better.

These properties are used primarily for finished products that are deep-frozen or heated in the microwave. Thanks to the modified starch, the consistency of the products does not change even when cooking or freezing.

Modified Strength: Buying Tips and Advice

In general, we recommend using natural, unprocessed foods as often as possible instead of industrially processed products. This is not only more environmentally friendly, but also healthier. By cooking with natural foods as often as possible instead of eating ready-made products, you have full control over all the ingredients. For this reason, we generally advise against products that contain additives such as modified starch. Tip: Follow the ten rules for a balanced diet.

In addition, you should always use organic food whenever possible. Controlled organic farming is not only more environmentally friendly, but also dispenses with chemical-synthetic pesticides. In addition, fewer additives are permitted for processed organic foods. If you pay attention to an organic seal when buying, you automatically avoid modified starch, because according to the Bavarian consumer advice center, this is not allowed in organic food.

That being said, food manufacturers must always list modified starches as an additive on the ingredients list. How to read the food ingredient list correctly is explained in another article.

From a health point of view, modified starch is no different from ordinary cornstarch because the body processes it in the same way. The additive itself is therefore less of a concern than the product in which it is used: Such products are mostly highly processed foods with many questionable ingredients such as a lot of salt or sugar, flavorings and other additives. In addition, modified starch is based in part on genetically modified corn.

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Food

Potassium Sorbate: Application and Effect of The Additive (E202)

Potassium sorbate is a preservative found in many foods. Among other things, it is often found in margarine, baked goods and meat substitute products. Here you can find out what dangers are known about potassium sorbate.

Potassium sorbate (E202) is found in many sauces, baked goods, jams and meat substitutes. As a preservative, it is said to extend the shelf life of food. It prevents mold from forming and spoiling the food.

Potassium sorbate is also used in cosmetics and in wine production. However, the substance is controversial: critics fear that potassium sorbate could be unhealthy for humans and that it poses a risk.

Potassium sorbate (E202): That’s behind the substance

Potassium sorbate is a tasteless and odorless preservative that also occurs in nature. It is found in rowan berries, for example. However, as a food additive, the substance is produced chemically. The European Food Safety Authority (Efsa) recommends that a daily dose of three milligrams per kilogram of body weight should not be exceeded.

In principle, potassium sorbate is considered harmless. The human body breaks down the substance completely. However, there are indications that potassium sorbate can lead to skin reactions in allergy sufferers. However, this has only been proven for direct allergy tests on the skin. The amount of potassium sorbate in food is so small that no reaction occurs.

Is Potassium Sorbate Carcinogenic?

A 2010 study indicates that potassium sorbate may be harmful to white blood cells. They protect our immune system by recognizing and fighting bacteria and viruses. In addition, potassium sorbate is said to increase the risk of chromosomal aberrations, such as trisomy. This deviation of the chromosomes can in turn trigger the development of cancer, the scientists write in the study.

However, the extent of the damage caused by potassium sorbate for humans cannot be derived from the study. Because these were experiments in the test tube, which do not allow any conclusions to be drawn about humans.

Simply avoid potassium sorbate

You can easily avoid potassium sorbate by…
…only buy fresh groceries.
…pay attention to organic quality. Because E202 is not allowed there.
… you cook for yourself instead of eating ready-made products with E202.
…always check the ingredients before you buy a product.

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Food

Monosodium Glutamate: What You Need to Know About The Additive E621

Monosodium glutamate (E621) is a flavor enhancer and is often criticized. The substance is said to be responsible for the nausea that often occurs after visiting a Chinese restaurant.

Monosodium glutamate is one of several salts of L-glutamic acid. There are other glutamates, but monosodium glutamate is the most common in the food industry. It is an isolated substance in its purest form. But there is also natural monosodium glutamate, which is chemically identical to the man-made substance. The natural monosodium glutamate is found, for example, in protein-rich foods such as fish and poultry. The body can easily absorb and fully utilize the substance.

Monosodium glutamate has been criticized as an artificial flavor enhancer in finished products. In such foods, however, it does not provide any of its own, but can only enhance existing flavors. Because monosodium glutamate does not have a taste of its own, explains Professor Ursula Bordewick-Dell from the University of Applied Sciences in Münster.

Monosodium glutamate in food: an overview

Monosodium glutamate is naturally found in many foods:
tomatoes
Cheese
eggs
poultry
legumes
Artificial monosodium glutamate is commonly found in these foods:
Ready meals (frozen products, canned products, instant noodles)
Ready-made sauces (e.g. salad dressing)
crisps
hot dog

Effect of monosodium glutamate on health

Studies have shown that monosodium glutamate increases appetite. Therefore, the substance is often mixed into animal feed to make animals overeat and gain weight faster. This has also been observed in humans. However, scientists now assume that humans would have to consume very large amounts of monosodium glutamate for a noticeable appetite-stimulating effect. So big that the crowd could be deadly.
The Kiel scientist Professor Michael Hermanussen points out that in animal experiments glutamate was able to penetrate into the brain: “Obviously the blood-brain barrier has leaks”. In animal experiments, newborns whose mothers received a high dose of glutamate were also harmed. Although these animal experiments cannot be directly transferred to humans, they do indicate potential dangers.

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Food

Sodium Citrate (E331): What You Need to Know About The Additive

Sodium citrates occur in the human body’s carbohydrate metabolism. However, sodium citrate is also used as an additive in the food, pharmaceutical and cosmetics industries. Find out more about the substances here

What exactly is sodium citrate and where is it found?

Sodium citrates are salts of citric acid (E 330), which means they can also be produced industrially from citric acid. According to the additives database, the industry sometimes also uses genetically modified organisms.

A basic distinction is made between mono-sodium citrate, disodium citrate and tri-sodium citrate, each of which has different acid effects. Sodium citrates act in particular as a regulator for gelling processes with pectin.

In its natural form, citric acid is involved in important metabolic processes in the human body. As an intermediate product of the energy metabolism (citric acid cycle), it is a component of every living cell.

Carbon dioxide/bicarbonate, which is involved in metabolism.
Sodium, which shifts the pH value of urine into the alkaline range and thereby balances out excess acid in the gastrointestinal tract.

What foods contain sodium citrate?

Sodium citrates are approved for food as an additive. A maximum amount is not stipulated. However, only as much may be used as is absolutely necessary for the desired effect. You can find sodium citrate in:
sliced ​​packaged vegetables, fruit and peeled potatoes
fruit and vegetable preserves
jams, marmalades and jellies
condensed and dried milk
confectionery and desserts
meat products.

What can you use sodium citrate for medicinally?

counteract heartburn and relieve esophagitis in the event of excess acidity in the stomach and small intestine
soften the stool in case of constipation
alkalize the urine and treat elevated blood uric acid concentrations in gout
Dissolve uric acid stones in the kidney and bladder, which also form with gout
prevent the formation of new kidney stones such as calcium stones.
In addition, the pharmaceutical and cosmetics industries also use sodium citrate. Incidentally, sodium citrate is also added to blood samples as a 3.8 percent solution to inhibit blood clotting in the tubes.

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Food

Sorbic Acid (E200): What You Need to Know About The Additive

Sorbic acid is a preservative that makes food last longer. Read here which products contain the acid, how it works and whether you should avoid it.

Sorbic acid is used as a preservative in food, cosmetics and detergents. Since the acid is only found in low concentrations in food, it usually does not change the taste.

Sorbic acid: where is it found?

Sorbic acid is used as a food preservative in
conventional packaged products such as bread, cheese and meat substitutes
fruit spreads and jam sugar
fish products and shrimp
dried fruit

A precursor of sorbic acid occurs in the rowan berries of the mountain ash. The name sorbic acid is derived from its Latin name Sorbus aucuparia. As an additive, however, sorbic acid is obtained synthetically.

Avoid sorbic acid?

sorbic acid is considered harmless to health and has a low allergenic potential. For every kilogram of body weight, a person can take 25 milligrams of sorbic acid and sorbates daily throughout his life without any harm to his health.

sorbic acid can cause pseudo-allergies, for example, if you suffer from neurodermatitis or asthma. A pseudo-allergy is an intolerance that causes symptoms similar to those of an allergy. However, unlike allergies, pseudo-allergies do not produce any antibodies.

If you want to avoid sorbic acid due to a pseudo-allergy, also look out for the names E200 and hexadienoic acid on ingredient lists.

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Tartaric Acid (E 334): Application and Characteristics of The Additive

Tartaric acid (E 334) is found in many foods. In this article we will show you what tartaric acid is used for and whether it is dangerous.

Tartaric acid is approved as a food additive under the abbreviation E 334 and occurs naturally mainly in grapes.

The properties of tartaric acid are:
sour taste
preservative effect.
Tartaric acid is made from cream of tartar. This occurs when wine or grape juice is stored for a long time. To obtain tartaric acid, cream of tartar is converted into calcium tartrate, the calcium salt of tartaric acid. By adding sulfuric acid, it becomes tartaric acid. Gypsum is produced as a by-product.

Tartaric acid (E 334) in food

chocolate
Marmalade, Jam, Jellies
canned goods, e.g. B. of fruit and vegetables
fresh and dry pasta (e.g. bread)
biscuits and rusks
honey
oil and fats
butter
milk and cream
buttermilk
mineral water and spring water
Coffee
Sugar.
You can also often find tartaric acid in the form of cream of tartar in baking soda.

Other possible uses of tartaric acid (E 334)

In the production of silk, tartaric acid ensures that the fabric is tactile, shiny and more durable.
Tartaric acid is also used to delay building materials such as gypsum or cement from setting, i.e. hardening. This extends and simplifies their use.
In combination with metals, E 334 is used, among other things, to remove rust and to treat the surface of aluminium.
In cosmetics, tartaric acid has a skin-smoothing and firming effect. The additive is also sometimes found in fruit acid peelings.

How dangerous is tartaric acid (E 334)?

Tartaric acid is considered harmless to human health. In its raw form, according to the safety data sheet, it is corrosive and can cause serious eye damage. While such contact is unlikely for non-chemists, if it does occur, gently flush your eyes with water.

If you want to buy tartaric acid as a pure substance, you will usually find it in pharmacies and drugstores.

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Phosphoric Acid (E338): What You Need to Know About The Additive

In its synthetic form, phosphoric acid is found, among other things, as an additive in some foods. You can find out exactly what acid is all about and how dangerous it is for our health here.

What is phosphoric acid?

Phosphoric acid is a carbon-free chemical compound and is therefore one of the inorganic acids. It occurs in nature in a variety of ways, for example in legumes and cereals, and is an important source of phosphorus for many living beings. In the human body, phosphoric acid is particularly important for metabolism.

Phosphoric acid can also be produced synthetically. The starting materials for this are usually so-called apatites, i.e. phosphorus-containing minerals. The acid is dissolved from the minerals using sulfuric, hydrochloric or nitric acid and then distilled. The acid itself is water soluble, colorless and odorless.

Application of phosphoric acid

Synthetically produced phosphoric acid is used in many different areas:
It is used, for example, as a basis for fertilisers, detergents and rust-removing agents.
In dentistry and orthodontics, phosphoric acid is used to make dental cement, clean teeth and prepare them for treatment.
In the food industry, the inorganic acid is mainly used as an acidifier and acidity regulator. You will find them as an additive in soft drinks, sports drinks, milk powder, coffee whiteners, cream products and milk drinks in particular. On the list of ingredients it is given under the E number E338.

Phosphoric acid: bad for our bones?

From a health perspective, phosphoric acid is considered questionable. Cola drinks in particular are repeatedly criticized for their high phosphoric acid content. There is a suspicion that regular cola consumption weakens the bones and thus promotes osteoporosis.

This is because the inorganic acid makes it difficult for the body to absorb calcium. The acid reacts with the calcium molecules and forms a salt. The body can no longer utilize the calcium bound in this way.

The problem particularly affects children and young people, who often consume more cola and other soft drinks than adults. In addition, a calcium deficiency can have serious consequences here, since they are still in the growth phase.

However, the connection between phosphoric acid and osteoporosis has not been sufficiently scientifically proven. In some studies, subjects regularly drank calcium-rich beverages, such as milk, before participating. However, during the study period, they replaced it with cola, which could be the real reason for the weaker bones.

Phosphates: Other health hazards

If you take in excessive amounts of phosphate over a long period of time, this can have further health consequences. Too high a phosphate dose has a negative effect on kidney function. Patients with kidney disease in particular should therefore keep an eye on their phosphate intake.

However, the medical journal also warns people with healthy kidneys against any phosphate additives and calls for comprehensive public education and clear labeling of the additive on the corresponding food. In animal experiments, phosphate additives have turned out to be substances that accelerate the onset of age-related complaints. In addition to osteoporosis, this also includes muscle and skin complaints, as well as premature calcification of the heart vessels.

This applies in particular to synthetically produced phosphates. Naturally occurring phosphates (e.g. in legumes, nuts or grains) are present in significantly lower amounts and are not fully absorbed by the body. The organism can use artificial additives much more effectively, so that the phosphate values ​​rise quickly.

To avoid this, you should only consume fast food in moderation. Artificial phosphates are not only hidden in phosphoric acid, but also in many other food additives that often serve as preservatives, acidifiers or emulsifiers. It is therefore best to cook yourself with fresh and wholesome ingredients, avoid soft drinks and lemonades and generally highly processed products.

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Calcium Sulfate (E 516): What You Need to Know About The Additive

Calcium sulphate is a versatile additive in food, in the construction industry and in medicine. We explain to you what it can do and whether it is dangerous to your health.

Calcium sulfate (E 516) is a chemical compound of calcium and sulfur (CaSO4) that is used as an additive in the food industry, among other things. Calcium sulfate is a natural component of food that is added to other foods.

Calcium sulphate is necessary to make gypsum. Calcium sulphate is therefore also an important substance in the construction industry.

There is not a large production of calcium sulphate, as the substance is a by-product in industry:

As a by-product in the production of tartaric acid (contained in grapes and in wine, also known as an additive under E 334)
In the production of citric acid (contained in various citrus fruits, known as E 330)
As a dihydrate (gypsum) in wastewater treatment processes (part of the “hardness” in calcareous, hard water)

Calcium sulphate (E516) and its uses

Uses in the food industry:
Baking mixes: Here, the calcium sulphate has the task of an acidity regulator, stabilizer and firming agent for the dough. It also promotes the proliferation of yeast cultures in bread.
Canned: Again, it acts as a firming agent for tomatoes, potatoes, carrots, beans, and peppers.
It is a carrier, for example for food coloring.
Tofu: Calcium sulfate is often used as a coagulant for tofu and makes it sliceable. Meanwhile, many manufacturers also use Epsom salt or Kombucha mushroom.
Dietary supplements: Some industrial foods – especially those for children – advertise as “extra calcium”. Since the body absorbs calcium sulfate very easily, many manufacturers add it to foods such as cornflakes. It’s a good source of calcium. Nevertheless, many of these industrial foods are not healthy because they contain a lot of sugar and other unhealthy additives.

Further use:
Building Materials Sector: Calcium sulphate is an important raw material in the construction industry as it becomes gypsum in its water crystalline form. Areas of application include the production and processing of tiles, plaster, plasterboard and stucco.
Drying agent in chemical laboratories: Since it is very inexpensive and versatile, it is used to dry organic solvents.
Medicine & Periodontology: Calcium sulphate has long been used in dentistry and jaw surgery to regenerate bone and tissue. With its help, sinus lifts can be carried out and dental implants inserted.

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