Phthalic Acid Esters (PAEs) or Phthalates

Phthalic acid esters (PAEs) — commonly known as phthalates — are a group of synthetic chemicals used as plasticizers to increase the flexibility and durability of plastics, particularly polyvinyl chloride (PVC). While they don’t chemically bond to plastics, they leach out easily, leading to widespread environmental and food contamination. They are highly fat-soluble.

🌿 Why are PAEs a concern?

PAEs are considered endocrine-disrupting chemicals (EDCs), meaning they can interfere with hormone systems in humans and animals. Prolonged exposure has been linked to:

• Reproductive issues (e.g., reduced fertility)
• Developmental problems
• Metabolic disorders (obesity, diabetes)
• Cancer risk (in some studies)

Because of these risks, the presence of PAEs in food — especially in edible oils — is a serious food safety concern.

🛢️ How do PAEs get into edible oils?

Edible oil is an indisputable and indispensable component of the daily diet. It is globally produced with a steadily increasing level of consumption. Oils unfortunately are readily contaminated by PAEs during food production, storage and transportation because of the use of plastics

Phthalates can contaminate edible oils through various pathways, including:

1. Processing equipment and packaging:

   • Plastic tubing, containers, seals, or gaskets used during oil extraction, refining, or storage can leach PAEs into the oil.
   • Oils stored in PVC containers are at higher risk.

2. Environmental contamination:

   • Airborne PAEs from industrial sources can deposit onto crops.
   • Soil and water contaminated with plastic waste may expose oilseed plants (like rapeseed or sunflower) to PAEs.

3. Extraction solvents:

   • Organic solvents (like hexane) used in oil extraction may be contaminated with trace amounts of PAEs.

4. Plastic-lined storage tanks or transport vessels:

   • Oils transported or stored in plastic-lined tanks may absorb phthalates over time.

5. Migration during cooking or preparation:

   • Oils stored in plastic bottles can slowly absorb PAEs if the plastic contains these compounds.
   • Cooking with plastic utensils or non-food-grade plastic wraps can also introduce PAEs.

🧪 Common PAEs found in edible oils:

The most frequently detected PAEs in oils include:

• Di(2-ethylhexyl) phthalate (DEHP) — the most toxic and regulated.
• Di-n-butyl phthalate (DBP)
• Benzyl butyl phthalate (BBP)
• Diethyl phthalate (DEP)
• Di-iso-butyl phthalate (DIBP)

📉 Regulations:

Given their health risks, many countries have set strict limits for PAEs in food:

• European Union: Maximum limits for DEHP, DBP, and BBP in food contact materials.
• China: Limits for PAEs in foodstuffs, including oils (often not exceeding 1.5 mg/kg for DEHP).
• US FDA: Regulations mainly focus on indirect food additives from packaging.

🔬 Reducing PAE contamination in oils:

• Switch to glass or metal packaging to avoid leaching from plastics.
• Improve processing technology by using stainless steel equipment instead of plastic-lined machinery.
• Monitor solvent purity used in oil extraction.
• Implement regular testing for PAEs in both raw materials and final products.