Food Additives Encyclopedia

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propyl gallate ​

Basic Information ​

FieldContent
Chinese namepropyl gallate
English namepropyl gallate
INS/E numberINS 310
Functional classAntioxidant
Year adopted1962
Approved byAustralia/New Zealand (FSANZ), European Union (EFSA), United States (FDA)

What is it? ​

Propyl gallate (PG) is a food antioxidant produced by esterifying gallic acid with propanol; it is fat-soluble. It is mainly used to prevent oxidation in oils, fried foods and oily products.

Source ​

Industrial：酯化反应、中和、精制得到没食子酸丙酯

Why is it used? ​

  • Prevents oxidative rancidity and off-flavours
  • Synergises with BHA/BHT
  • Slows quality loss in fried foods
  • Used in oils, instant noodles, nuts

Common Foods ​

  • Edible vegetable oils
  • Fried instant foods
  • Nuts and seeds
  • Cured meats
  • Pastry
  • Chewing gum

Safety ​

ADI (Acceptable Daily Intake)：0-1.4 mg/kg bw

Concerns：

  • 避免与铁等金属离子接触以免变色
  • 按规定限量使用

Usage Standard ​

China：GB 2760《食品安全国家标准 食品添加剂使用标准》

International：

  • EU Regulation 1333/2008 Annex II (E 310)
  • FDA 21 CFR 184.1660 (GRASS)
  • Codex GSFA (INS 310)
  • FSANZ Food Standards Code (310)

In a nutshell ​

Propyl gallate is a synthetic fat-soluble antioxidant safe within limits for protecting oils.

Consumer Advice ​

Propyl gallate is a synthetic antioxidant used to prevent oxidation and rancidity in cooking oils, pastries and meat products, often in combination with other antioxidants. It is no longer authorised for food in the EU, though it remains permitted with limits in countries such as China. Current assessments consider it low-risk at authorised levels, but consumers may prefer products using natural antioxidants such as vitamin E.

Dietary Restrictions ​

  • Vegan: ✅
  • Halal: ✅
  • Kosher: ✅

Allergens ​

✅ Free from common allergens

Disclaimer ​

The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.