Silicones are a family of synthetic compounds derived from the element silicon, found naturally in many foods. The synthetic silicones used in food, however, are additives that serve specific technical purposes in food manufacturing and processing. The most notable of these are dimethylpolysiloxane (E900) and silicon dioxide (E551), which are fundamentally different in their application and the types of food products where they are found.
Dimethylpolysiloxane (E900) in food
Dimethylpolysiloxane (DMPS), also known as E900 in Europe, is a silicone-based polymer primarily used as an anti-foaming agent. It is a clear, odorless, and chemically inert liquid that is added in small amounts to prevent liquids, especially hot oils, from bubbling excessively. This serves a crucial safety purpose for food manufacturers and helps to maintain product quality and consistency.
Foods most likely to contain dimethylpolysiloxane include:
- Deep-fried fast foods: Products like French fries, hash browns, and chicken nuggets are often fried in oils that contain dimethylpolysiloxane to prevent bubbling and extend the oil's lifespan.
- Cooking oils and fats: Certain vegetable oils intended for deep frying may have this additive listed, though it's important to note that when food is fried, the additive can be transferred to the food itself.
- Processed fruit and vegetable products: Canned or bottled fruits and vegetables may use DMPS to inhibit foaming during processing.
- Chewing gum: Dimethylpolysiloxane acts as a plasticizer in chewing gum, helping to create its texture.
- Certain beverages: Some juices and flavored drinks might use DMPS to control foaming during bottling.
Silicon Dioxide (E551) in powdered products
Silicon dioxide (E551), more commonly known as silica, is another silicon-based additive. Unlike dimethylpolysiloxane, its primary function is not anti-foaming but anti-caking. It is used to prevent powders from clumping together, ensuring they remain free-flowing for longer and have a consistent texture. Silicon dioxide is also used in beverage clarification.
Products that may contain silicon dioxide include:
- Spice blends and seasonings: A common anti-caking agent, silicon dioxide is often found in packaged spices to keep them from solidifying into a solid mass.
- Powdered milk and creamers: Used to maintain a consistent texture in dairy-based powders.
- Instant foods: Products like instant soups, sauce mixes, and gravy powders use silicon dioxide to ensure the powder mixes smoothly with water.
- Processed cheese and shredded cheese: Prevents clumping in shredded or powdered cheese products.
- Beer and wine: Used during clarification and filtration to remove impurities and suspended particles, although it may not be present in the final product.
Natural vs. additive silicon
It is important to distinguish between the natural element silicon found in plant-based foods and the synthetic silicone additives. The silicon found naturally is typically in the form of silicic acid and is considered a healthy trace mineral involved in connective tissue and bone formation. Foods rich in this natural silicon include:
- Whole grains, like oats, barley, and brown rice
- Green leafy vegetables, including spinach
- Root vegetables such as carrots and potatoes
- Bananas
- Lentils
Conversely, the silicone additives, like dimethylpolysiloxane and silicon dioxide, are synthetic compounds added during processing for technical reasons, not nutritional ones.
Comparing dimethylpolysiloxane and silicon dioxide
| Feature | Dimethylpolysiloxane (E900) | Silicon Dioxide (E551) |
|---|---|---|
| Primary Function | Anti-foaming agent | Anti-caking and clarifying agent |
| Physical Form | Viscous liquid | Fine, powdered solid |
| Example Applications | Frying oil, fast food, chewing gum | Spice mixes, powdered creamers, beer |
| Affected Foods | Processed liquids, deep-fried items | Powders, beverages |
| Role in Processing | Prevents oil spatter, controls foam | Keeps powders free-flowing, clarifies liquids |
| Consumer Visibility | Often part of the oil, may not be on final product label | Usually listed as an ingredient on packaged goods |
The debate over safety and transparency
Regulatory bodies worldwide, including the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), consider approved silicone-based additives to be safe for consumption at low, specified levels. Extensive toxicological studies have concluded that the high-molecular-weight polymers like dimethylpolysiloxane are not significantly absorbed by the body and are largely excreted unchanged. Concerns among some consumers and scientists often center on the long-term effects of consuming multiple additives from different products. Additionally, dimethylpolysiloxane is not required to be listed on the ingredient list of some foods fried in oil containing it, leading to a lack of transparency for consumers. For those with allergies or sensitivities, this can be particularly problematic.
Conclusion
When considering what foods contain silicone oil, it's clear that the presence of synthetic silicone-based additives like dimethylpolysiloxane and silicon dioxide is a feature of many processed and fast food products. These compounds are a part of modern food technology, serving practical purposes like preventing foam and clumping during manufacturing. While regulatory bodies approve their use, these ingredients are distinct from the natural trace element silicon found in many unprocessed plant-based foods. Consumers seeking to minimize their intake of these additives can focus on consuming whole, unprocessed foods and checking the ingredient lists of packaged goods.
More detailed information on food additives is available from the European Food Safety Authority (EFSA).
