oxystearin
Basic Information
| Field | Content |
|---|---|
| Chinese name | oxystearin |
| English name | oxystearin |
| INS/E number | INS 387 |
| Functional class | Antioxidant, Sequestrant |
| Year adopted | 1972 |
| Approved by | To be added. |
What is it?
Oxystearin (oxidised stearin) is a mixture obtained by oxidising stearic acid, used mainly as a crystal inhibitor in edible oils to prevent waxy crystallisation at low temperatures.
Source
Industrial：氧化处理后精制制得
Why is it used?
- Inhibits crystallisation of vegetable oils at low temperature
- Keeps salad oils clear and pourable
- Improves oil appearance and stability
- Prevents waxy sediment during storage
Common Foods
- Salad oils
- Vegetable oils
- Margarine
- Shortening
- Frying oils
Safety
To be added.
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 387)
- FDA 21 CFR 172.818
- Codex GSFA (INS 387)
- FSANZ Food Standards Code (387)
In a nutshell
Oxystearin is an oil crystal inhibitor that keeps vegetable oils clear and stable at low temperature, safe at approved levels.
Consumer Advice
Oxystearin is a mixture of partially oxidized stearic-acid glycerides. It acts as an antioxidant and crystallization inhibitor, mainly added to vegetable oils to slow rancidity and stop cloudiness or crystals forming at low temperature, keeping salad oil clear. China's standard limits it to oils and fats at a very low level (up to 0.5 g per kg). It is safe at authorized levels, so there is no cause for concern.
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.