Oxystearin (E387)

Purpose and Function

Oxystearin (E387) is used in the food industry primarily as an emulsifier and stabilizer. It helps improve the texture and stability of food products. Common applications include:

• Confectionery: Used to enhance the texture and prevent crystallization in candies and chocolates.
• Baked goods: Helps maintain the moisture and freshness of bread, cakes, and pastries.
• Dairy products: Used in processed cheese and cream to stabilize emulsions and improve mouthfeel.
• Sauces and dressings: Enhances texture and helps to stabilize oil-water emulsions.
• Fats and oils: Improves the stability of margarine and shortening.

Oxystearin (E387) is valued for its ability to blend oil and water phases effectively, making it a useful additive in many processed foods.

Potential Risks and Side Effects

Oxystearin (E387) is generally considered safe for consumption when used within regulated limits. Some considerations include:

• Digestive effects: In large amounts, it may cause mild gastrointestinal discomfort, though this is uncommon at typical usage levels.
• Safety profile: Approved by food regulatory agencies, including the European Union and the United States, where it is considered safe for use in food products.
• Allergic reactions: While rare, some individuals may have sensitivities or allergies to specific emulsifiers.

Overall, Oxystearin (E387) is regarded as a safe food additive with functional benefits in improving food texture and stability.