Stearik asit / yağ asitleri

Detailed information

What it is & how it is made

An additive covering linear fatty acids: caprylic acid (C8), capric acid (C10), lauric acid (C12), myristic acid (C14), palmitic acid (C16), stearic acid (C18) and oleic acid (C18:1), present alone or in combination. The EU specification requires an assay of at least 98 percent.

Where it is used

Used as an antifoaming agent, glazing agent, emulsifier and anticaking agent. EFSA reports that it is authorised at quantum satis in 67 food categories on the EU list; dairy products, fats and oils and spreadable fats, confectionery, cereal products, bakery wares, processed meat and fish products, beverages and food supplements are among the main uses. The Turkish Food Codex Regulation on Food Additives follows the same list.

Health note

In its 2017 re-evaluation (EFSA Journal 2017;15(5):4785) EFSA identified no safety concern for E 570 at the reported uses and use levels and did not establish a numerical acceptable daily intake (ADI). In its 1991 assessment the Scientific Committee on Food had left the ADI for myristic, stearic, palmitic and oleic acid as 'not specified'. The Panel reported that these fatty acids are absorbed in the same way as free fatty acids from the regular diet, that their acute toxicity is low, and that although subchronic toxicity data were limited there was no evidence of toxic effects at dietary doses up to 10 percent (equivalent to about 9,000 mg lauric acid/kg body weight per day).

Halal assessment

The decisive point is the origin of the fatty acids. EFSA's 2017 opinion lists among the raw materials not only vegetable sources such as coconut oil, palm oil and olive oil but also animal fats and oils (particularly for stearic acid). For this reason, unless the source is documented it should be treated as source dependent; consult the manufacturer's halal certificate for a definitive answer.