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E499
Stigmasterol-rich plant sterols is a food additive. It is a mixture derived from soybeans that consists of the plant sterols stigmasterol, β-sitosterol, campesterol, and brassicasterol, with stigmasterol representing >85% of the mixture. Its E number E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly ... is E499 and it is used as a stabiliser in ready-to-freeze alcoholic cocktails. References {{Chem-stub E-number additives ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
E Number
E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly found on food labels, their safety assessment and approval are the responsibility of the European Food Safety Authority (EFSA). The fact that an additive has an E number implies that its use was at one time permitted in products for sale in the European Single Market; some of these additives are no longer allowed today. Having a single unified list for food additives was first agreed upon in 1962 with food colouring. In 1964, the directives for preservatives were added, in 1970 antioxidants were added, in 1974 emulsifiers, stabilisers, thickeners and gelling agents were added as well. Numbering schemes The numbering scheme follows that of the International Numbering System (INS) as determined by the ''Codex Alimentarius'' committee, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stigmasterol
Stigmasterol – a plant sterol (''phytosterol'') – is among the most abundant of plant sterols, having a major function to maintain the structure and physiology of cell membranes. In the European Union, it is a food additive listed with E number E499, and may be used in food manufacturing to increase the phytosterol content, potentially lowering the levels of LDL cholesterol. Discovery Once called ''Wulzen factor'' in the mid-20th century, stigmasterol was discovered by the University of California physiologist Rosalind Wulzen (born 1886). Natural occurrences Stigmasterol is an unsaturated phytosterol occurring in the plant fats or oils of numerous plants, such as soybean, calabar bean, and rape seed, and in herbs used in herbalism practices, including the Chinese herbs '' Ophiopogon japonicus'' (Mai men dong), in '' Mirabilis jalapa''. Stigmasterol is a constituent of various vegetables, legumes, nuts, seeds, and unpasteurized milk. Pasteurization will inactivate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
β-sitosterol
β-sitosterol (beta-sitosterol) is one of several phytosterols (plant sterols) with chemical structures similar to that of cholesterol. It is a white, waxy powder with a characteristic odor, and is one of the components of the food additive E499. Phytosterols are hydrophobic and soluble in alcohols. Natural occurrences and food β-sitosterol is widely distributed in the plant kingdom. It is found in vegetable oil, nuts, avocados, and derived prepared foods such as salad dressings. Human research β-sitosterol is being studied for its potential to reduce benign prostatic hyperplasia (BPH) and blood cholesterol levels. Genetic disorder While plant sterols are usually beneficial, there is a rare autosomal recessive genetic disorder phytosterolemia which causes over-absorption of phytosterols. Precursor of anabolic steroid boldenone Being a steroid, β-sitosterol is a precursor of anabolic steroid boldenone. Boldenone undecylenate is commonly used in veterinary medicine to i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Campesterol
Campesterol is a phytosterol whose chemical structure is similar to that of cholesterol, and is one of the ingredients for E number E499. Natural occurrences Many vegetables, fruits, nuts, and seeds contain campesterol, but in low concentrations. Banana, pomegranate, pepper, coffee, grapefruit, cucumber, onion, oat, potato, and lemon grass (citronella) are few examples of common sources containing campesterol at roughly 1–7 mg/100 g of the edible portion. In contrast, canola and corn oils contain as much as 16–100 mg/100 g. Levels are variable and are influenced by geography and growing environment. In addition, different strains have different levels of plant sterols. A number of new genetic strains are currently being engineered with the goal of producing varieties high in campesterol and other plant sterols. It is also found in dandelion coffee. It is so named because it was first isolated from the rapeseed (''Brassica campestris''). It is thought to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brassicasterol
Brassicasterol (24-methyl cholest-5,22-dien-3β-ol) is a 28-carbon sterol synthesised by several unicellular algae (phytoplankton) and some terrestrial plants, like rape. This compound has frequently been used as a biomarker for the presence of (marine) algal matter in the environment, and is one of the ingredients for E number E499. There is some evidence to suggest that it may also be a relevant additional biomarker in Alzheimer's disease. Chemical properties Solubility Brassicasterol has a low water solubility and, as a consequence, a high octanol-water partition coefficient. This means that, in most environmental systems, brassicasterol will be associated with the solid phase. Degradation In anaerobic sediments and soils, brassicasterol is stable for many hundreds of years, enabling it to be used as an indicator of past algal production (see below). Chemical analysis Since the molecule has a hydroxyl (-OH) group, it is frequently bound to other lipids including glycerols; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Additive
Food additives are substances added to food to preserve Taste, flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salting), smoke (Smoking (cooking), smoking), sugar (crystallization), etc. This allows for longer-lasting foods such as bacon, Candy, sweets or wines. With the advent of processed foods in the second half of the twentieth century, many additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process, through food packaging, packaging, or during storage or transport. Numbering To regulate these additives and inform consumers, each additive is assigned a unique number called an "E number", which is used in Europe for all approved additives. This numbering scheme has now been adopted and exte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soybean
The soybean, soy bean, or soya bean (''Glycine max'') is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, such as textured vegetable protein (TVP), are ingredients in many meat and dairy substitutes. Soybeans contain significant amounts of phytic acid, dietary minerals and B vitamins. Soy vegetable oil, used in food and industrial applications, is another product of processing the soybean crop. Soybean is the most important protein source for feed farm animals (that in turn yields animal protein for human consumption). Etymology The word "soy" originated as a corruption of the Cantonese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plant Sterol
Phytosterols are phytosteroids, similar to cholesterol, that serve as structural components of biological membranes of plants. They encompass plant sterols and stanols. More than 250 sterols and related compounds have been identified. Free phytosterols extracted from oils are insoluble in water, relatively insoluble in oil, and soluble in alcohols. Phytosterol-enriched foods and dietary supplements have been marketed for decades. Despite well-documented LDL cholesterol-lowering effects from long-term consumption of phytosterols, there is insufficient evidence for an effect on cardiovascular diseases, fasting blood sugar, glycated hemoglobin, or overall mortality rate. Structure They have a fused polycyclic structure and vary in carbon side chains and / or presence or absence of a double bond (saturation). They are divided into 4,4-dimethyl phytosterols, 4-monomethyl phytosterols, and 4-desmethyl phytosterols based on the location of methyl groups at the carbon-4 position ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stabilizer (food)
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), salt (salting), smoke ( smoking), sugar ( crystallization), etc. This allows for longer-lasting foods such as bacon, sweets or wines. With the advent of processed foods in the second half of the twentieth century, many additives have been introduced, of both natural and artificial origin. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process, through packaging, or during storage or transport. Numbering To regulate these additives and inform consumers, each additive is assigned a unique number called an " E number", which is used in Europe for all approved additives. This numbering scheme has now been adopted and extended by the '' Codex Alimentarius'' Commi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
