E1517 Glyceryl Diacetate – Food Additive
E1517 (glyceryl diacetate) is an approved food additive used as a carrier and solvent for flavourings and other food additives in the European Union.
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E1517 (glyceryl diacetate) is an approved food additive used as a carrier and solvent for flavourings and other food additives in the European Union.
What is E1517?
E1517, also known as glyceryl diacetate or diacetin, is a synthetically produced food additive belonging to the group of glycerol esters. It is formed by the esterification of glycerol with acetic acid, resulting in a clear, slightly viscous liquid with a mild, faintly buttery odour. Within the European Union, E1517 is an authorised food additive used primarily as a carrier and solvent for flavourings, colorants, and other additives.
Chemical Properties
Glyceryl diacetate is a diester of glycerol in which two of the three hydroxyl groups of the glycerol molecule are esterified with acetic acid. It is miscible with water, alcohol, and most organic solvents. Key characteristics include:
- Chemical formula: C7H12O5
- Appearance: Colourless to slightly yellowish oily liquid
- Odour: Faint, slightly fruity to buttery
- Solubility: Readily soluble in water and miscible with ethanol
- Boiling point: Approx. 200 °C
Use in Food Products
E1517 is used primarily in the food industry as a carrier substance, meaning it serves to dissolve, dilute, or disperse other additives such as flavourings or colorants without altering their technological function. Typical areas of application include:
- Carrier for fat-soluble flavourings and colorants
- Solvent in extraction processes during the manufacture of food additives
- Plasticiser in edible coatings and casings
- Auxiliary substance in the production of confectionery, baked goods, and beverages
In the EU, the use of E1517 is governed by Regulation (EC) No 1333/2008 on food additives. It falls under the quantum satis principle, meaning it may only be used in the quantity necessary to achieve the intended technological purpose.
Safety and Health Assessment
E1517 is considered safe when used as intended. The European Food Safety Authority (EFSA) has evaluated glycerol esters of acetic acid and classified them as safe when used in the authorised applications and quantities. In the body, diacetin is hydrolysed by enzymes into glycerol and acetic acid, both of which are natural metabolic intermediates that are readily processed by the body.
Key safety characteristics include:
- No known allergenic potential
- No demonstrated carcinogenic or mutagenic potential at permitted levels
- Good tolerability following oral ingestion at typical food-use levels
- Metabolism to the naturally occurring compounds glycerol and acetic acid
Labelling and Consumer Information
When E1517 is used as a functional additive in a food product, it must be declared in the ingredients list in accordance with EU Food Information Regulation (FIR, Regulation (EU) No 1169/2011). The labelling may appear either as E1517 or under its functional class name carrier or solvent, accompanied by the name or E-number. Consumers who wish to avoid food additives should carefully check the ingredients lists of products.
Distinction from Related Compounds
E1517 (glyceryl diacetate / diacetin) belongs to the group of glycerol acetates and is closely related to:
- E1516 – Glyceryl monoacetate (monoacetin): Only one hydroxyl group of glycerol is acetylated.
- E1518 – Glyceryl triacetate (triacetin): All three hydroxyl groups of glycerol are acetylated; also approved as a food additive.
These compounds differ in their physicochemical properties, particularly water solubility and viscosity, and are selected based on the specific technological requirements of food production.
References
- European Parliament and Council of the EU: Regulation (EC) No 1333/2008 on food additives. Official Journal of the European Union, 2008.
- EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS): Re-evaluation of acetic acid, lactic acid and their derivatives as food additives. EFSA Journal, 2018;16(2):5140.
- Bauer, K.; Garbe, D.; Surburg, H.: Common Fragrance and Flavor Materials. Wiley-VCH, 5th edition, 2008.
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