Glycerol oxide (E495a)

Glycerin oxide (E495a) – what is it?

Glycerin oxide, designated E495a, is a synthetic chemical compound used mainly in the food industry as a stabilizer, emulsifier and anti-crystallization agent. It is formed by the reaction of glycerin with oxygen, which gives it properties that allow it to effectively combine fats with water. Glycerin oxide is used in food production where homogeneous consistency and stability are important, especially in products that require protection from delamination.

Properties of glycerin oxide (E495a)

Glycerin oxide acts as an emulsifier, stabilizing emulsions and preventing the stratification of fats and water in food products. This property makes it particularly effective in beverages, sauces, mayonnaise and creams, where it ensures a uniform consistency. In addition, E495a acts as an agent to prevent crystallization of sugars and fats, which improves the texture and quality of food products such as chocolate, ice cream, chewing gum and caramel.

Use in food products

E495a is widely used in the food industry, especially in products that require stable emulsions and prevention of crystallization. It is used in the production of chocolate, chewing gums, confectionery and ice cream, where it helps achieve a smooth, uniform consistency. Glycerin oxide is also used in beverages, sauces and dressings, where it acts as a stabilizer, allowing ingredients to remain uniform for longer periods of time. In addition, it is used in the production of margarines and vegetable fats to prevent them from delaminating.

Health benefits and safety of use

Glycerin oxide (E495a) is considered a safe food additive, used in strictly limited amounts. As an emulsifying substance, it does not adversely affect the caloric value of food products or cause the formation of trans fats. It is mainly used in products where it is necessary to maintain a homogeneous structure, making it an attractive ingredient in the food industry.

Why is E495a valued?

Glycerin oxide (E495a) is valued in the food industry for its ability to stabilize emulsions, prevent crystallization and improve the texture of foods. These properties make it widely used in a wide range of food products, from confectionery to beverages and sauces, where maintaining the right consistency and quality is crucial. Its versatility and effectiveness make it an indispensable ingredient in food production.