Propyl Gallate And Citric Acid Added To Protect Flavor: Pork

Propyl gallate is a synthetic antioxidant, meaning it helps prevent fats and oils in food from going rancid. Citric acid is a weak organic acid found naturally in citrus fruits, often added to foods to provide a sour taste or act as a preservative. When used together, they help protect the flavor of fatty foods like pork.

Propyl gallate and citric acid are added to foods, especially those containing fats and oils, to prevent spoilage and maintain flavor. They are commonly found in processed meats, baked goods, and snack foods to extend shelf life. In this case, they are used to protect the flavor of pork products.

Propyl gallate is generally recognized as safe (GRAS) by the FDA for use as an antioxidant. Citric acid is also GRAS and widely used. Both have been evaluated by international bodies like JECFA and EFSA. While generally considered safe at typical consumption levels, some studies have explored potential sensitivities or adverse effects, though evidence is mixed and not conclusive for the general population.