Ethanol

Ethanol, also known as ethyl alcohol, is a volatile, flammable, colourless liquid. It is produced by the fermentation of sugars by yeasts, a process used for millennia to make alcoholic beverages. It can also be produced synthetically from ethylene.

Ethanol is used in food as a solvent for flavourings and colourings, and as a preservative. It is also used in baking, for example in hamburger buns, to contribute to texture and flavour development. It is found in products like vanilla bean paste and tiramisu.

Ethanol is not currently listed as an authorised food additive on the UK Register of Food Additive Authorisations. However, it is permitted as a solvent for food flavourings under assimilated Regulation (EC) No 1333/2008. The European Food Safety Authority (EFSA) has evaluated ethanol as a flavouring substance. While ethanol is the primary psychoactive component of alcoholic drinks, its presence in the small quantities found in some foods is not considered to pose a health risk by regulatory bodies.