Study on the preservative properties of glycol on food

• Autor(a) principal: BOKOV,Dmitry
• Data de Publicação: 2022
• Outros Autores: AL-ETHAFA,Luma FOAD MANHER, ABILMAZHINOV,Yermek, THANGAVELU,Lakshmi, SURENDAR,Aravindhan, POKROVSKII,Michail, ABDELBASSET,Walid Kamal
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Food Science and Technology (Campinas)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102050
• topic: propylene glycol; food additive; food poisoning; food safety

Abstract Propylene glycol (PG) is a substance commonly used in many cosmetic products or as an additive in foods. Food officials in the United States and Europe have stated that oral consumption of this substance is generally safe. However, there is a lot of discussion about PG. Reports of PG poisoning are mostly related to inappropriate intravenous use or accidental overuse by children. Because of its low risk of food poisoning, it is recognized by the Food and Drug Administration (FDA) as a relatively safe substance as a food additive such as frozen desserts, ice cream and frozen foods. This article examines what is oral propylene glycol and why is it used? Also, in the current study, it was tried to answer this question: Is it dangerous for the body or not? It’s found that while there have been incidents of intoxication from this material due to the usage of extremely high doses, it is not regarded a harmful or poisonous substance in general.