E217 – Sodium Ethylparaben: Food Preservative
E217 is a food additive from the paraben family used as a preservative. It inhibits the growth of microorganisms and extends the shelf life of food products.
Things worth knowing about "E217"
E217 is a food additive from the paraben family used as a preservative. It inhibits the growth of microorganisms and extends the shelf life of food products.
What is E217?
E217, also known as sodium ethylparaben or sodium ethyl para-hydroxybenzoate, is a synthetically produced food additive belonging to the paraben group. It is the sodium salt of the ethyl ester of para-hydroxybenzoic acid. E217 functions as a preservative, protecting food products from spoilage caused by bacteria, yeasts, and moulds.
Origin and Chemical Properties
Parabens occur naturally in small amounts in certain plants but are manufactured synthetically for industrial use. E217 is the sodium salt form of ethylparaben (E214), which significantly increases its water solubility compared to the free acid form. This property makes it easier to incorporate into aqueous food preparations.
Use in Food Products
E217 is typically used in combination with other parabens, such as E214 (ethylparaben) or E218 (methylparaben), to achieve a broader antimicrobial spectrum. Common areas of application include:
- Delicatessen salads and marinades
- Jellies, jams, and marmalades
- Flavoured beverages
- Confectionery and coatings
- Cosmetics and pharmaceutical preparations (outside food labelling regulations)
Mechanism of Action
E217 exerts its preservative effect by disrupting the cell membrane function of microorganisms. It inhibits enzyme activities essential to the metabolism of bacteria, yeasts, and moulds, thereby preventing their proliferation. Antimicrobial efficacy is most pronounced in the acidic to slightly neutral pH range.
Regulatory Status
In the European Union, E217 was previously an authorised food additive but was removed from the list of permitted food additives following safety concerns raised by the European Food Safety Authority (EFSA). EFSA was unable to confirm sufficient data to establish the safety of E217 for use in food. In some countries outside the EU, the substance may still be permitted. In cosmetics and pharmaceuticals, ethylparaben continues to be assessed under separate regulatory frameworks.
Health Concerns
Parabens, including ethylparaben compounds, are suspected of having weak oestrogenic effects due to their ability to bind to oestrogen receptors in the human body. This has raised concerns about potential interference with the hormonal system (endocrine disruption). Current scientific assessments generally regard the risk at typical exposure levels as low, but recommend caution especially for infants, pregnant women, and breastfeeding women. Allergic reactions to parabens are rare but documented.
Labelling Requirements
Where E217 is present in a food product, EU food law requires it to be listed in the ingredients either by its E-number E217 or by its name sodium ethylparaben.
References
- European Food Safety Authority (EFSA): Scientific Opinion on the re-evaluation of ethylparaben (E 214) and sodium ethylparaben (E 217) as food additives. EFSA Journal, 2004.
- European Commission: Regulation (EC) No 1333/2008 of the European Parliament and of the Council on food additives.
- Darbre P.D., Harvey P.W.: Paraben esters: review of recent studies of endocrine toxicity, absorption, esterase and human exposure, and discussion of potential human health risks. Journal of Applied Toxicology, 2008.
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