Other names for the additive (synonyms)
General Information
Food additive E375 (nicotinic acid) is used in the food industry as a color stabilizer, antioxidant, and acidity regulator.
Nicotinic acid is also known as niacin, nicotinamide, vitamin B3, or vitamin PP. It occurs naturally in many foods, such as meat, buckwheat, legumes, mushrooms, and liver.
For the production of additive E375, niacin is generally obtained synthetically in order to achieve the required purity and stability.
Nicotinic acid was first isolated in the 19th century from tobacco leaves, from which it derives its name. In the 1930s, scientists discovered that its deficiency causes pellagra, which led to its classification as a vitamin of the B3 group. Subsequently, nicotinic acid began to be synthesized for medical and food applications, including the support of metabolism and the reduction of cholesterol levels.
The chemical formula of nicotinic acid is C6H5NO2. In appearance, niacin is a white crystalline, odorless powder with a slightly acidic taste, sparingly soluble in cold water and almost insoluble in fats. Additive E375 is relatively stable under normal storage conditions.
For the needs of the food industry today, additive E375 is obtained mainly by chemical synthesis, as the production of niacin from natural raw materials is a complex and costly process.
The industrial method for producing food additive E375 involves the catalytic oxidation of pyridine derivatives (primarily 3-methylpyridine), resulting in the formation of nicotinic acid and its subsequent amidation to nicotinamide.
Effects on the Body
Benefit of Additive E375
Niacin is an essential water-soluble vitamin B3 that participates in numerous metabolic processes in the human body. It is required for the conversion of proteins, fats, and carbohydrates into energy and ensures normal cellular function.
Niacin plays an important role in the functioning of the nervous system and the brain, helps maintain healthy skin and mucous membranes, and is involved in the regulation of blood cholesterol levels.
Adequate intake of nicotinic acid or its derivative, nicotinamide, helps reduce fatigue, supports the immune system, and prevents the development of vitamin deficiency, particularly pellagra.
Recommended daily allowances for niacin are 2–4 mg for infants, 6–8 mg for children, 12 mg for adolescents, 16 mg for men, 14 mg for women, and 17 mg and 18 mg for lactating and pregnant women, respectively.
Niacin naturally present in foods is an integral component of a balanced diet and is recognized as an essential nutrient, as the human body is unable to synthesize it in sufficient amounts on its own.
Risks of Additive E375
The potential risks of additive E375 are mainly associated with excessive intake. A number of studies have shown that at high doses, niacin may cause skin flushing, a sensation of heat, itching, and dizziness.
Prolonged consumption of large amounts may negatively affect the liver, cause gastrointestinal disturbances, and lead to fluctuations in blood glucose levels.
In some individuals, allergic reactions or increases in blood pressure may occur. At the same time, when consumed in amounts consistent with dietary recommendations, additive E375 is considered safe and does not pose a health risk, as confirmed by a report of the European Food Safety Authority (EFSA).
Uses
In the food industry, additive E375 is primarily used to fortify foods with vitamin B3 and to enhance their nutritional value.
It is added to flour, breakfast cereals, pasta, and grain products to restore vitamin content lost during processing.
Due to its stability at high temperatures, additive E375 is used in the production of energy drinks, sports and infant nutrition products, as well as long-shelf-life foods, where it indirectly contributes to formulation stability by slowing oxidative processes.
Legal Status
At present, the legal status of food additive E375 varies by country. It is included in the International System for the Classification and Numbering of Food Additives under the Codex Alimentarius: CXG 36-1989.
In the European Union and Ukraine, nicotinic acid is regarded as a permitted ingredient; however, its use is regulated mainly in the context of its application as a nutrient (vitamin B3) rather than as a technological food additive.