Brominated vegetable oil

Brominated Vegetable Oil (BVO) is a complex mixture of plant-derived triglycerides that have been reacted to contain atoms of the element bromine. It is used primarily to help emulsify citrus-flavored soft drinks, preventing them from separating during distribution. BVO has been used by the soft drink industry since 1931, generally at a level of about 8 ppm.

History

The use of BVO as a food additive was first patented in the United States in 1931. It was originally used in the baking industry, but its use has since expanded to include a variety of food and beverage products.

Production

BVO is produced by heating vegetable oil to a high temperature and then adding bromine. The bromine reacts with the fatty acids in the oil to form brominated fatty acids, which are then cooled and purified.

Uses

The primary use of BVO is as an emulsifier in citrus-flavored soft drinks. Without an emulsifier, the flavoring would separate from the rest of the drink over time. BVO helps to prevent this separation by creating a stable emulsion.

Health Concerns

There have been some health concerns associated with the consumption of BVO. In large amounts, bromine can cause bromism, a condition marked by skin lesions, memory loss, and other symptoms. However, the levels of bromine in BVO are generally considered to be safe for consumption.

Regulation

In the United States, BVO is classified as a food additive by the Food and Drug Administration (FDA). It is permitted for use in fruit-flavored beverages at levels up to 15 parts per million (ppm). In the European Union, BVO is not approved as a food additive.

See Also

• Food additive
• Emulsifier
• Bromism

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