E391 – Phytic Acid

E391 is a naturally occurring substance found in plant seeds, particularly in cereals and legumes. It serves as the primary storage form of phosphorus in plants. In the food industry, phytic acid is utilized as a preservative due to its antioxidant properties, which help in preventing oxidation and spoilage. While phytic acid is generally recognized as safe, it can act as an anti-nutrient by binding essential minerals, potentially reducing their absorption in the human digestive system. 

Danger Level: 2 (Relatively Safe with Caution)

Purpose in Products

Phytic acid serves several functions in the food industry:

  • Preservative: Its antioxidant properties help in preventing oxidation, thereby extending the shelf life of food products.
  • Chelating Agent: Binds to metal ions, which can catalyze oxidation, enhancing the stability and quality of food products.

Common applications include:

  • Canned Foods: Maintains color and flavor by preventing oxidative spoilage.
  • Beverages: Prevents oxidation in various drinks, preserving their quality.
  • Bakery Products: Used to improve dough properties and extend shelf life.

Health Considerations

Phytic acid is generally considered safe for consumption when used within regulated limits. However, some considerations include:

  • Mineral Absorption: Phytic acid can bind to essential minerals such as calcium, magnesium, iron, and zinc, potentially reducing their bioavailability and leading to deficiencies if consumed in large amounts over time.
  • Digestive Effects: In some individuals, high intake may cause gastrointestinal discomfort.

It’s important to maintain a balanced diet and consult with a healthcare provider if you have concerns about mineral intake, especially for populations at risk of mineral deficiencies.

Impact on Children

Phytic acid is considered safe for children when consumed within recommended dietary limits. However, due to its potential to reduce mineral absorption, moderation is advised to ensure adequate intake of essential nutrients during growth and development.

Impact on Taste

Phytic acid is generally tasteless and does not significantly impact the flavor of food products. Its primary role is in preservation and stabilization.

Compatibility with Other Additives

Phytic acid is compatible with various food additives and ingredients, making it versatile in food processing. It can be used alongside other preservatives and stabilizers to achieve desired product qualities.

Natural Occurrence

Phytic acid naturally occurs in plant seeds, especially in bran and seeds of cereals and legumes. It is a principal storage form of phosphorus in many plant tissues.

Alternatives and Substitutes

Alternatives to phytic acid include other preservatives and chelating agents, such as:

  • Citric Acid (E330): A natural preservative and antioxidant.
  • Ascorbic Acid (E300): Also known as Vitamin C, used as a preservative and antioxidant.

The choice of alternative depends on the specific application and desired properties of the food product.

Regulation

Phytic acid (E391) is approved for use as a food additive in various countries, including those in the European Union. Regulatory agencies have established acceptable daily intake levels to ensure consumer safety. It’s important to adhere to local regulations and guidelines regarding its use in food products.

Conclusion

E391 (Phytic Acid) is a naturally occurring compound used in the food industry as a preservative due to its antioxidant properties. When used within regulatory guidelines, it is generally safe for consumption, contributing to product quality and shelf life. However, due to its potential to bind essential minerals and reduce their absorption, moderation and adherence to recommended dietary allowances are key to maintaining a balanced intake.