RAPESEED OIL, HYDROGENATED, SUPERGLYCERINATED

CAS: 977011-92-9 EMULSIFIER OR EMULSIFIER SALT, STABILIZER OR THICKENER

RAPESEED OIL, HYDROGENATED, SUPERGLYCERINATED is a food additive used primarily as an emulsifier, stabilizer, and thickener in selected food products. It is listed in the FDA substances added to food inventory and is regulated under 21 CFR 184.1555 as a direct food substance affirmed as GRAS for specific uses in food formulations.

What It Is

RAPESEED OIL, HYDROGENATED, SUPERGLYCERINATED is a chemically modified form of rapeseed oil used in food formulations for its functional properties as an emulsifier, stabilizer, and thickener. It is derived from rapeseed (Brassica species) oil that has been fully hydrogenated and then reacted with glycerin to yield a product rich in mono- and diglycerides with triglycerides as a minor component. This modification alters the physical and functional profile of the oil, making it suitable for use where enhanced emulsification and textural effects are desired in food matrices. In regulatory inventories, such as the U.S. Food and Drug Administration's (FDA) Substances Added to Food (formerly EAFUS), this ingredient is listed with the CAS number 977011-92-9, confirming its recognition for food use. Supervisory agencies classify it based on its physical chemistry as a glyceridic mixture whose primary technological roles support the dispersion and stabilization of phases in complex formulations. As a stabilizer or thickener, it contributes to texture development and consistency in foods that require controlled fat distribution or product integrity during processing and storage. Its designation as an emulsifier reflects its ability to facilitate blending of water and oil components, improving mouthfeel and product uniformity.

How It Is Made

The manufacturing of RAPESEED OIL, HYDROGENATED, SUPERGLYCERINATED involves several high-temperature chemical processes starting with refined rapeseed oil. In the first stage, rapeseed oil is fully hydrogenated in the presence of a catalyst to saturate unsaturated fatty acids, yielding a solid or semi-solid fat phase. Fully hydrogenated rapeseed oil alone consists primarily of saturated triglycerides. In a subsequent superglycerination step, excess glycerol is added to the fully hydrogenated oil in the presence of a basic catalyst, such as sodium hydroxide, under controlled heating and agitation. This reaction encourages transesterification, increasing the proportion of mono- and diglycerides in the final product. Both stages are conducted under controlled conditions, ensuring consistency in the chemical composition and compliance with recognized specifications such as those referenced in FDA regulation 21 CFR 184.1555. The hydrogenation step typically occurs at elevated temperatures under a hydrogen atmosphere, promoting saturation of double bonds in the fatty acid chains. The extent of hydrogenation and the specific process parameters affect the physical state of the resultant fat. In the superglycerination phase, the balance of glycerol to triglyceride and the reaction environment influence the ratio of mono- and diglycerides versus triglycerides in the product. Industrial producers monitor these reactions using analytical quality control measures to ensure the additive meets defined specifications for consistent functional performance. Although manufacturing practices vary slightly among suppliers, the overall objective is to produce a substance that meets agreed technical requirements for use in food products.

Why It Is Used In Food

Food formulators use RAPESEED OIL, HYDROGENATED, SUPERGLYCERINATED because of its multifaceted functionality in complex food systems. This additive acts as an emulsifier, which means it helps disperse and maintain mixtures of water and oil that would otherwise separate. In foods with both hydrophilic and lipophilic components, such as bakery fillings or confections, the emulsification capacity improves product stability and mouthfeel. Additionally, as a stabilizer and thickener, it contributes to the body and viscosity of products where a smooth, homogeneous texture is desirable. The combination of mono- and diglycerides derived from the superglycerination process imparts amphiphilic properties, allowing the additive to align at interfaces between water and oil phases. This alignment lowers interfacial tension, enabling more efficient blending of disparate ingredients. In addition to providing technical functionality, its use may improve processing characteristics, such as reducing the energy required for mixing or enhancing product consistency during storage and handling. Because of these combined effects, food scientists often select this substance for formulations that demand reliable emulsification and structural reinforcement, especially in systems where traditional emulsifiers or stabilizers might not perform optimally.

Adi Example Calculation

Because no specific numeric ADI value has been identified in public regulatory sources for RAPESEED OIL, HYDROGENATED, SUPERGLYCERINATED, a formal ADI-based example calculation is not feasible. Illustrative ADI calculations typically involve multiplying an established ADI by an individual’s body weight to estimate a hypothetical safe intake level. In the absence of an established numeric ADI, it is not appropriate to provide a numeric calculation. Instead, the concept underscores that authorized food use levels are set with an expectation that typical dietary exposure remains well below any level associated with safety concerns.

Safety And Health Research

Safety assessments for food additives typically consider toxicological data such as acute, subchronic, and chronic studies, along with evaluations of genotoxicity and reproductive endpoints. In the case of RAPESEED OIL, HYDROGENATED, SUPERGLYCERINATED, authoritative regulatory recognition in the U.S. under 21 CFR 184.1555 as a GRAS substance implies that a body of evidence supports its safety for defined uses. The GRAS affirmation is based on information demonstrating that the substance is safe under the conditions of intended use, drawing from chemical characterization, manufacturing controls, and toxicological data available to regulators. The CFR listing includes specific compositional and purity specifications to ensure consistency and safety in food use. Direct peer-reviewed toxicological studies on this specific additive may be limited in publicly accessible scientific literature, and exhaustive systematic reviews are not d in common food additive databases. Regulatory listings such as the FDA inventory indicate the substance has undergone evaluation consistent with statutory safety assessments. Users and formulators rely on such regulatory determinations to inform safe application in foods. Ongoing scientific research may update understanding of any chemical’s safety profile over time, and these updates are typically reflected in revisions to regulatory inventories or specifications rather than through individual academic reports.

Regulatory Status Worldwide

In the United States, RAPESEED OIL, HYDROGENATED, SUPERGLYCERINATED is recognized in the FDA’s Substances Added to Food inventory and is d under 21 CFR 184.1555, which pertains to rapeseed oil and its derivatives affirmed as generally recognized as safe (GRAS) for specified uses. The regulation describes the ingredient and outlines its permitted uses and good manufacturing practice limitations, such as maximum levels in certain products like peanut butter and cake mixes. This listing reflects a longstanding regulatory status that identifies it as acceptable for direct addition to food when used in accordance with good manufacturing practices. Regulatory recognition under CFR 184.1555 does not imply unconditional approval for all uses but confirms that within defined contexts, the substance’s safety has been evaluated and affirmed under U.S. law. Sources include the FDA’s inventory listing and the specific CFR section that details the technical definitions and conditions of use for rapeseed oil derivatives, including the superglycerinated form. At the international level, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) is referenced in regulatory inventories; however, there is no specific JECFA evaluation listing identical to the CFR entry available in public JECFA databases for this exact substance. JECFA provides overarching frameworks for food additive safety evaluation and specification development but absence of a specifically searchable JECFA monograph for this CAS suggests that either it has not been individually evaluated by that committee or is encompassed within broader categories not directly accessible in the database.

Taste And Functional Properties

RAPESEED OIL, HYDROGENATED, SUPERGLYCERINATED does not contribute a distinct sensory taste profile at the concentrations typically used in food formulations. Its sensory impact is generally neutral in terms of flavor, allowing the natural tastes of food ingredients to predominate. Such a profile is essential in products where flavor integrity is critical, as it minimizes interference with intended taste notes. From a functional standpoint, the additive introduces textural effects that improve mouthfeel and product uniformity. For example, it can create a smoother perception in emulsified sauces or fillings by facilitating the dispersion of fat droplets within an aqueous phase. In terms of physical behavior, the predominance of mono- and diglycerides influences melting and crystallization properties within a food matrix. These properties affect the stability of emulsions under varying temperature conditions and can contribute to the overall consistency of the finished product. Because the product comprises glyceridic compounds with varying carbon chain lengths and saturation levels, it exhibits a balance between solid and liquid characteristics at room temperature. This behavior assists in supporting viscosity and structure in semi-solid formulations. While not a flavoring ingredient, these functional contributions significantly influence the eating quality and performance of many processed foods.

Acceptable Daily Intake Explained

An acceptable daily intake (ADI) is a measure used by food safety authorities to describe the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. It is typically expressed in milligrams per kilogram of body weight per day (mg/kg bw/day) and derived from toxicological studies that determine levels not associated with adverse effects, followed by application of safety factors. For RAPESEED OIL, HYDROGENATED, SUPERGLYCERINATED, no specific ADI value is publicly documented through major international bodies such as JECFA or EFSA in accessible regulatory databases. This absence in public-facing databases means there is no individually assigned numeric ADI value confirmed by those agencies for this specific chemical. Where ADIs are not established numerically, regulatory acceptance often relies on broader safety evaluations and historical use data that support the conclusion that typical dietary exposure through authorized uses remains within safe bounds.

Comparison With Similar Additives

RAPESEED OIL, HYDROGENATED, SUPERGLYCERINATED can be compared with other glyceride-based emulsifiers such as lecithin and mono- and diglycerides derived from other vegetable oils. Lecithin, often derived from soybeans, functions as a surface-active agent facilitating water-oil dispersion in foods like chocolate and dressings. Compared to lecithin, which contains a complex mixture of phospholipids and other components, superglycerinated rapeseed oil is richer in glycerides and may offer different textural influences in certain applications. Another comparator is standard mono- and diglycerides produced from generic fats; these also improve emulsification and stability in bakery and dairy products. The choice among these additives depends on formulation goals, regulatory status, and sensory considerations, with each offering distinct functional profiles that influence texture, stability, and processing behavior in finished foods.

Common Food Applications Narrative

RAPESEED OIL, HYDROGENATED, SUPERGLYCERINATED finds its place in a range of processed foods where emulsification and stabilization are essential. In bakery products, such as cake mixes and frostings, it contributes to uniform texture by aiding the even distribution of fats and liquids. The additive’s ability to stabilize emulsions also supports the development of homogenous batters, leading to consistent texture and quality in baked goods. In confectionery, it may be used in fillings or coatings that require a smooth, stable structure to prevent phase separation during storage or consumption. In sauces and dressings, emulsifiers like this ingredient ensure that oil droplets remain finely dispersed in aqueous phases, creating creamy, stable products that resist separation. It also has applications in specialized dairy analogs and spreads, where a controlled fat distribution affects both the visual appeal and sensory characteristics of the final product. These applications share a common need for enhanced interfacial stability between water and lipid phases, which is achieved through the additive’s functional chemistry. Although not ubiquitous across all food categories, its use in technical food applications demonstrates its value in improving product performance where conventional fats alone do not deliver the desired emulsification or textural properties.

Safety & Regulations

FDA

  • Approved: True
  • Regulation: 21 CFR 184.1555

EFSA

  • Notes: No specific EFSA evaluation with numeric ADI found in public sources

JECFA

  • Notes: No specific JECFA evaluation for this exact substance found in public sources

Sources

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