Ethylalcohol

Ethanol, commonly known as ethyl alcohol, is a volatile, flammable, colourless liquid. It is produced by the fermentation of sugars by yeasts. It is also a component of alcoholic beverages.

Ethanol is used as a solvent for flavourings and colourings, and as a preservative in some food products. It can also act as a leavening agent in baked goods, contributing to their rise and texture. It is found in a variety of baked items such as breads, rolls, and croissants.

Ethanol is not listed as an authorised food additive on the Register of Food Additive Authorisations in Great Britain. Its presence in food is typically due to its use in the production of alcoholic beverages or as a processing aid. The UK's Department for Environment, Food & Rural Affairs (Defra) has stated that ethanol is not a food additive. The World Health Organization's International Agency for Research on Cancer (IARC) classifies alcoholic beverages as Group 1 carcinogens, meaning there is sufficient evidence that they cause cancer in humans. However, this classification relates to the consumption of alcoholic drinks, not the trace amounts that may be present in some foods.