On July 2, 2024, the U.S. Food and Drug Administration (FDA) announced the revocation of the regulation permitting the use of brominated vegetable oil (BVO) in food products, effective August 2, 2024.
BVO, a vegetable oil modified with bromine, had been utilized in small quantities to emulsify citrus flavorings in beverages, preventing separation during storage and distribution.
However, recent studies conducted in collaboration with the National Institutes of Health (NIH) found potential adverse health effects in humans, leading the FDA to conclude that BVO is no longer considered safe for use in food.
This ban has significant implications for manufacturers, particularly those producing citrus-flavored sodas and beverages that previously relied on BVO. Companies must now identify and implement alternative emulsifiers to maintain product stability and consumer safety.
This article examines the products affected by the BVO ban and offers viable alternatives that companies can consider.
Why BVO is Bad for Human Health
- Toxicity Concerns: Bromine, the main chemical in BVO, is a type of halogen, similar to chlorine and iodine. When consumed in excess, bromine can accumulate in the body. This buildup can affect various organs, including the liver and thyroid, and cause other health issues.
- Hormonal Disruption: Studies have shown that BVO can interfere with the endocrine system, which regulates hormones in the body. Bromine has been linked to thyroid problems, which can disrupt the body’s metabolism and lead to weight changes, fatigue, and other health issues.
- Accumulation in the Body: Unlike some chemicals that the body can easily eliminate, BVO can accumulate over time. When consumed regularly in large amounts, it can lead to bromine toxicity. This toxicity can result in symptoms like skin rashes, memory problems, headaches, and fatigue.
- Potential Carcinogenic Effects: Some studies suggest that prolonged exposure to brominated compounds may increase the risk of certain types of cancer. However, more research is needed to link BVO to cancer definitively.
Studies Behind the Concerns
- A study published in Environmental Health Perspectives in 2003 discussed how bromine, including BVO, can be absorbed into fatty tissues, potentially affecting health over time. It noted that some chemicals used in food products, such as BVO, can accumulate in human tissues and pose risks over time. (EHP 2003 Study)
- Research conducted by the National Institutes of Health (NIH) and other institutions suggests that brominated compounds may disrupt thyroid function, potentially leading to metabolic disturbances. (NIH 2012 Study)
- The FDA’s decision to ban BVO was partially based on studies showing that brominated compounds could accumulate in the human body, leading to long-term health risks. In 2024, the FDA announced that BVO was no longer considered safe due to the potential health effects described above. (FDA News Release 2024)
Which Popular Products Used to Contain BVO?
Several popular beverages contained BVO before the FDA’s ban on the substance. Notable examples include:
- Mountain Dew: A well-known citrus-flavored soda that utilizes BVO to keep flavor oils evenly distributed.
- Fanta Orange, produced by The Coca-Cola Company, utilizes BVO to prevent the separation of citrus flavoring.
- Powerade: A sports drink by The Coca-Cola Company that incorporates BVO to maintain uniformity of flavor.
- Sun Drop: A citrus soda manufactured by Keurig Dr Pepper, which included BVO to stabilize the beverage’s composition.
- Squirt: A grapefruit-flavored soda by Keurig Dr Pepper that utilized BVO to prevent ingredient separation.
These products used BVO in varying concentrations, typically not exceeding 15 parts per million, to achieve the desired emulsifying effect.
Alternatives to Brominated Vegetable Oil (BVO)
With the BVO ban in effect, manufacturers are exploring alternative emulsifiers to maintain product quality. Below are some viable substitutes:
- Sunflower Lecithin: Derived from sunflower seeds, sunflower lecithin is a natural emulsifier that effectively blends oil and water phases in beverages. It is non-GMO, allergen-free, and offers a clean label appeal to consumers. However, sunflower lecithin may impart a slight flavor, which could affect the taste profile of certain beverages. It is generally recognized as safe (GRAS) by the FDA and widely accepted in the food industry.
- Gum Arabic: A natural gum sourced from the acacia tree, gum arabic serves as an effective emulsifier and stabilizer in beverages. It is water-soluble, provides a smooth mouthfeel, and is compatible with various flavor systems. Gum arabic can be sensitive to high temperatures and may require careful formulation to maintain stability. It is approved for use in food products and considered safe when used appropriately.
- Polysorbate 80: A synthetic emulsifier, Polysorbate 80 is effective in stabilizing emulsions and preventing phase separation. It is versatile, heat-stable, and widely used in various food and beverage applications. Some consumers prefer natural ingredients, and Polysorbate 80 may not align with clean label trends. It is approved by the FDA and commonly used in the food industry.
- Sucrose Acetate Isobutyrate (SAIB): SAIB is a synthetic ester that functions as an emulsifier and clouding agent, similar to BVO. It provides excellent stability to emulsions and is effective in citrus-flavored beverages. SAIB is synthetic, which may not appeal to consumers seeking natural ingredients. It is approved for use in food products by the U.S. Food and Drug Administration (FDA).
- Glycerol Ester of Wood Rosin (GEWR): GEWR is derived from pine trees and serves as an emulsifier and stabilizer in beverages. It prevents phase separation and is commonly used in citrus-flavored sodas. GEWR may impart a slight flavor and requires careful formulation to ensure product stability. Recognized as safe for use in food products by the FDA.
Conclusion
The FDA’s ban on brominated vegetable oil (BVO) requires food and beverage manufacturers to identify and implement alternative emulsifiers to ensure product stability and consumer safety.
While several alternatives are available, each comes with its own considerations regarding taste, consumer preferences, and regulatory approval.
Companies must carefully evaluate these options to select the most suitable emulsifier for their products, aligning with regulatory standards and market demands.
