E586 — 4-Hexylresorcinol

4-Hexylresorcinol (E586) is an antioxidant used in the food industry to prevent melanosis in shrimps and related crustaceans. It appears as a white to reddish powder with a pungent odor and is not easily soluble in water but dissolves in organic solvents such as chloroform, benzene, or ethanol. 

Danger Level: 0 — Safe

Purpose in Products

In the food industry, 4-hexylresorcinol serves primarily as an antioxidant to prevent melanosis in shrimps and related crustaceans. 

Health Considerations

The European Food Safety Authority (EFSA) has evaluated the safety of 4-hexylresorcinol and concluded that it is toxicologically acceptable for preventing melanosis in shrimps, provided that residues in crustacean meat do not exceed 2 mg/kg. 

Impact on Children

4-Hexylresorcinol is considered safe for children when used within the established limits in food products.

Impact on Taste

4-Hexylresorcinol is tasteless and odorless, making it an ideal ingredient for various food products without altering their flavor profiles.

Compatibility with Other Additives

4-Hexylresorcinol is compatible with various other food additives, including acids and salts.

Natural Occurrence

4-Hexylresorcinol is not naturally occurring and is synthesized for use in food preservation.

Alternatives and Substitutes

For those seeking alternatives to E586, options include:

  • Sodium Metabisulfite (E223): A preservative used to prevent melanosis in crustaceans.
  • Sodium Bisulfite (E222): Another preservative used for similar purposes.

Regulation

4-Hexylresorcinol is approved for use as a food additive in many countries, including the European Union, where it is designated as E586. Regulatory bodies such as the European Food Safety Authority (EFSA) have evaluated its safety and concluded that it poses no health concerns when used within established limits. 

Conclusion

4-Hexylresorcinol (E586) is a safe and effective food additive used primarily as an antioxidant to prevent melanosis in shrimps and related crustaceans. Its unique properties make it valuable in food preservation without altering the taste or flavor profiles of products. While generally safe, individuals with specific sensitivities should exercise caution.