An initiative of :




Wageningen University





Sitekeuring.NET Award


Food-Info.net> E-numbers > E400-500

430: Polyoxyethylene (8) stearate

Origin:
Synthetic compound, produced from ethylene oxide (a synthetic compound) and stearic acid (a natural fatty acid).

Function & characteristics:
Emulsifier

Products:
Sauces and (mainly) cosmetics.

Acceptable Daily Intake:
Up to 25 mg/kg body weight for the entire group of compounds in the 430-E436 range; on the other hand, it has not been specified for the individual compounds.

Side effects:
None known in the concentrations used. People intolerant of propylene glycol should also avoid the group of 430-E436.

Dietary restrictions:
These compounds (430-E436) contain fatty acids, which are nearly always from vegetable oils; however, use of animal fat (including pork) cannot be fully ruled out. Chemically, the origin of these compounds cannot be determined; only the producer may provide information on the origin.

 

 



European Masters Degree in Food Studies - an Educational Journey


Master in Food Safety Law



Food-Info.net is an initiative of Wageningen University, The Netherlands