Ethylene oxide in ice cream: over 100 brands involved in France
The ethylene oxide alert started in autumn 2020 with contaminated sesame seeds, since then, many products -ginger and other spices, as well as some supplements- have been withdrawn from the market as potentially dangerous. Now, in France, several ice creams of different brands have also been reported due to high level ok this pesticide.
These products do not contain sesame, ginger or other contaminated spices, but they are at risk as there are two stabilizers in their composition. The first is carob seed flour (E410) for which the French Directorate for the Repression of Fraud (DGCCRF) has issued an alert which reads: “The analysis of a stabilizer used in the composition of some ice creams, the carob flour [E410], revealed ethylene oxide contents above the regulatory maximum limit”. The second substance is guar gum (E412).
These additives are not only used in ice cream. Indeed, in recent weeks in France, other products containing guar gum or carob flour have been withdrawn from the shelves.
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