In a significant development, the Food Safety and Standards Authority of India (FSSAI) has suspended the license of a prominent fast food giant KFC in Thoothukudi, Tamil Nadu for its use of magnesium silicate synthetic in cooking oils. This action underscores the regulatory body’s commitment to ensuring the safety and quality of food products consumed by millions across the nation.
Understanding Magnesium Silicate Synthetic
Magnesium silicate synthetic, commonly known as synthetic talc or INS 553(i), is a food additive primarily used as an anticaking agent and as a carrier for flavors. In the food industry, it is often utilized to prevent powdered foods from clumping together and to improve their flowability. However, its use is strictly regulated due to potential health concerns.
Permitted Use According to FSSAI
According to the FSSAI regulations, magnesium silicate synthetic is permitted in specific quantities and under certain conditions. It is listed as a GMP additive in the regulations. That means that it can be added to most of the food products except the ones specifically listed in the ‘Annex to GMP’ list. Cooking oils is one such food category.
Why Not Allowed in Oils?
The decision to prohibit magnesium silicate synthetic in oils is based on several health considerations. Oils are a fundamental component of daily cooking and food preparation, and any additives used in them must not compromise consumer health. Magnesium silicate synthetic, if ingested in significant amounts, can potentially lead to health issues such as gastrointestinal disturbances or other adverse effects.
Reheating cooking oil or reusing the same oil for frying is a common practice. Reusing the same oil for frying causes alterations in its physico-chemical, nutritional, and sensory properties. Repeatedly heating cooking oil causes triglycerides in the oil to break apart, oxidizing free fatty acids and thereby releasing acrolein, a toxic chemical possessing carcinogenic properties. This practice also results in the formation of Total Polar Compounds (TPC), rendering the oil unfit for human consumption beyond certain limits. Studies have linked these compounds to various diseases, including hypertension, atherosclerosis, Alzheimer’s disease, and liver disease.
Therefore, to protect public health, FSSAI has set the limit for Total Polar Compounds at no more than 25%. Beyond this threshold, the oil is considered unsafe for human consumption. The regulators have directed the FBOs to discard the used cooking oil (UCO) in an environment-friendly way preferably by providing it to the authorized UCO aggregators/collection agencies. Sometimes, fresh oil is added to the used oil to extend its usability.
Due to the expenses associated with replacing cooking oils and fats after use, some Food Business Operators (FBOs) seek cost-effective methods to slow the degradation of fats and oils, thereby extending their usable life. Magnesium silicate synthetic is reported to lower the free fatty acids (FFA) in oils and fats by neutralizing them. A by-product of this reaction is a fatty acid soap. The amount of soap formed is dependent on the amount of alkaline metal present, and the initial percentage of free fatty acids in the oil. High soap levels cause the oil to foam. Using magnesium silicate synthetic and other alkali materials to reduce free fatty acid concentration can sometimes lead to uncontrollable foaming.
Moreover, cooking oils are directly consumed in their natural state or undergo minimal processing before consumption. This direct exposure underscores the need for stringent regulations to safeguard consumer health. The FSSAI’s decision reflects its mandate to enforce strict adherence to food safety standards, particularly concerning additives that could impact public health.
Conclusion
The suspension of the fast food giant’s license by the FSSAI serves as a stark reminder of the importance of regulatory compliance in the food industry. It highlights the need for companies to meticulously adhere to food safety guidelines and regulations set forth by authorities to protect consumer welfare.
Moving forward, all stakeholders in the food industry must prioritize transparency, quality control, and compliance with regulatory standards. By doing so, they can ensure that consumers continue to trust the safety and integrity of the food products they consume daily.
