Boron compounds: Challenges and Applications in food industry

Authors:

Veronica Filimon, Alexandra Virginia Bounegru, Simona Butan

 

Volume 29, Issue 2;
Pages: 97-102; 2023
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551

Abstract:

Boron compounds have various industrial applications, including the food industry. The most common boron compounds used in the food industry are boric acid and borax, which are often used as food additives to improve the texture and stability of foods.

There is also another boron compound called calcium fructoborate, which is a naturally occurring form of boron and is found in some fruits such as grapes and apples. Calcium fructoborate is a form of boron that is well absorbed by the body and may have health benefits, for instance to protect bones and to improve cognitive function. In the food industry, calcium fructoborate may be used as an ingredient in some food products to provide these health benefits.

Food products containing calcium fructoborate may include beverages, dietary supplements, and functional foods such as protein foods and baked goods. There are also dietary supplements containing calcium fructoborate that are marketed as dietary supplements to support bone and joint health.

The use of boron compounds in foods is established by regulatory agencies such as the Food and Drug Administration (FDA) in the United States and the European Food Safety Authority (EFSA) in Europe. These agencies set dosage limits and strict requirements for the safety of using boron compounds in foods. In conclusion, it is important to follow these regulations and to use boron compounds only in safe and the approved amounts.

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