Gliseril diasetat

Detailed information

What it is & how it is made

Also called diacetin. The EU specification defines it as 'glyceryl diacetate consisting predominantly of a mixture of the 1,2- and 1,3-diacetates of glycerol, with minor amounts of the mono- and tri-esters'. Its formula is C7H12O5 and its content not less than 94 percent; it is a clear, colourless, hygroscopic, somewhat oily liquid (Commission Regulation (EU) No 231/2012, E 1517).

Where it is used

It is used as a carrier and solvent. It is authorised under Annex III to EU Regulation (EC) No 1333/2008, and the amount from all sources in food as consumed is limited to a maximum of 3,000 mg/kg in combination with E 1505 and E 1518. The Turkish Food Codex Regulation on Food Additives follows the EU list. Its main purpose is to dissolve flavour components and distribute them evenly through the food.

Health note

No published EFSA re-evaluation opinion could be found for E 1517, so no numerical acceptable daily intake (ADI) is reported here for this additive. The combined limit of 3,000 mg/kg in the legislation is the principal regulatory instrument limiting exposure.

Halal assessment

Its structure rests on the esterification of glycerol with acetic acid, so the decisive point is the origin of the glycerol. The EU specification for E 1517 does not state the origin of the glycerol at all. By way of comparison, EFSA's opinions on glycerol (E 422) report that E 422 is manufactured only from vegetable fats and oils; however, that is not a condition imposed by the legislation on the glycerol used to make E 1517. Unless the source is documented it should therefore be treated as source dependent; consult the manufacturer's halal certificate for a definitive answer.