International Numbering System (INS) for Food Additives: 390
Food additives Europe numbers: E390
Distearyl thiodipropionate (DSTP) is a food additive that falls under the category of antioxidants. Here's a breakdown of its properties and applications in the food industry:
Function:
- Protects Against Spoilage: DSTP acts as an antioxidant, helping to prevent the oxidation of fats and oils in food. Oxidation can lead to spoilage, off-flavors, and a decrease in nutritional value. By scavenging free radicals, DSTP helps to extend the shelf life of food products containing fats and oils.
How it Works:
- DSTP works by interrupting the chain reaction of free radicals, which are highly reactive molecules that can damage fats and oils. This helps to prevent the oxidation process from taking hold and spoiling the food.
Applications in Food:
While not as widely used as some other antioxidants, DSTP can be found in certain food products where protecting fats and oils from oxidation is important:
- Edible oils: DSTP can help extend the shelf life of cooking oils and salad dressings by preventing them from becoming rancid.
- Fried foods: Some applications might involve DSTP to minimize oil oxidation during the frying process.
- Fatty snacks: In certain chips or other snacks with added fats, DSTP could be used to improve shelf life.
Safety:
- The safety of DSTP has been evaluated by various regulatory bodies.
- In the USA, the FDA has not assigned it a specific status (generally recognized as safe, GRAS) but its use is permitted at certain levels.
- The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has withdrawn its Acceptable Daily Intake (ADI) for DSTP, indicating a need for further review.
Important Considerations:
- Due to the lack of a definitive GRAS status and the withdrawal of ADI by JECFA, the use of DSTP in food might be limited or restricted in certain countries.
- It's always best to check food labels and be aware of potential regulatory variations.
Alternatives:
There are other antioxidants approved for food use that might be preferred over DSTP due to their established safety profiles. These include:
- Vitamin E (tocopherols)
- BHA (butylated hydroxyanisole)
- BHT (butylated hydroxytoluene)
Conclusion:
Distearyl thiodipropionate can be a useful antioxidant for certain food applications, but its use is limited due to ongoing safety evaluations. There are often alternative antioxidants with a clearer safety record available to food scientists.