thiodipropionic acid
Basic Information
| Field | Content |
|---|---|
| Chinese name | thiodipropionic acid |
| English name | thiodipropionic acid |
| INS/E number | INS 388 |
| Functional class | Antioxidant |
| Year adopted | 1966 |
| Approved by | To be added. |
What is it?
Thiodipropionic acid is a sulfur-containing dicarboxylic acid used mainly as an antioxidant in fats, oils and oil-containing foods, often in synergy with other antioxidants.
Source
Industrial：缩合反应后精制制得
Why is it used?
- Prevents oxidative rancidity of fats
- Synergises with phenolic antioxidants (e.g. BHA, BHT)
- Maintains flavour and colour of fried/oily foods
- Extends shelf life of high-fat products
Common Foods
- Vegetable oils
- Margarine
- Fried foods
- Nuts and seeds
- Meat products
Safety
Concerns：
- 需控制在规定最大使用量内
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 388)
- FDA 21 CFR 172.320
- Codex GSFA (INS 388)
- FSANZ Food Standards Code (388)
In a nutshell
Thiodipropionic acid is a fat antioxidant that synergises with phenolic antioxidants, with a group ADI of 0–3 mg/kg bw.
Consumer Advice
Thiodipropionic acid is a synthetic antioxidant once used to help prevent oils from going rancid. In practice it is rarely used in food, and many markets such as the EU do not authorize it for food use; it appears mostly in industrial applications. Ordinary consumers are very unlikely to encounter it in food; if you see it on a label, be cautious and check the product's compliance.
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.