Quillaia extract is obtained from the wood Quillaja saponaria Molina or trees of the Quillajaceae or Rosaceae family by a process of aqueous extraction of the bark containing triterpene saponins and quillaic acid glycosides.

It appears in the form of a brown powder.

What it is used for and where

Food

Ingredient included in the list of European food additives as E999 with a sweetening function and as an antioxidant (1).  Quillaia extract has foaming properties and is used in brewing due to its saponin content (2).

Safety

Considering that the reported adverse effects were due to the presence of saponins in Quillaia type 1 extract (about 20%) and using an uncertainty factor of 100, EFSA's Panel on Food Additives and Nutrient Sources Added to Food calculated an ADI of 3 mg saponins/kg body weight/day (3).

• CAS  68990-67-0
• UNII    
• EC Number

References_____________________________________________________________________

(1) Joint, F.A.O. and WHO Expert Committee on Food Additives, 2006. Evaluation of certain food additives. World Health Organization technical report series, 934, p.1.

Abstract. This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives (including flavouring agents), assessments of intake, and the establishment and revision of specifications for food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives (Beeswax, Candelilla wax, Calcium L-5-Methyltetrahydrofolic acid (L-5-MTHF), Phospholipase A1 from Fusarium venenatum expressed in Aspergillus oryzae, Pullulan, Quillaia extract Type 1, Quillaia extract Type 2) and seven groups of flavouring agents. Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives, recommendations on the flavouring agents considered, changes in the status of specifications, and further information requested or desired.

(2) George, A.J., 1965. Legal status and toxicity of saponins. Food and Cosmetics Toxicology, 3, pp.85-91.

Abstract. Saponins occur in at least 400 plant species belonging to 60 different families. Some of these plants such as spinach, beetroot and asparagus are components of the human diet whilst others are animal foods. Because of their foaming properties saponins are used in the manufacture of foods, beverages, toilet preparations and pharmaceuticals. Several plant extracts used as flavouring agents in food contain active saponins. There is no legislation in the UK or USA controlling the use of foaming agents as a class in the manufacture of foods. The use of saponins as foaming agents is specifically prohibited in some countries, particularly in Central and Southern America. Flavouring legislation has yet to be formulated in the UK; in the USA several plant extracts containing saponins including quillaia (from Quillaja saponaria Molina), are permitted as flavourings, whilst in Federal Germany quillaja bark is specifically prohibited. There is some variation in the toxicity of saponins from different sources. Most toxicity tests have been with single doses administered orally or by intravenous injection. The lethal oral dose is 3–1000 times as great as the lethal intravenous dose. The majority of saponins are powerful haemolytics in vitro but large doses are needed to produce haemolysis on intravenous injection. Several authors have studied the effect of saponins on growth but no references have been found to experimental work on the chronic effects of those saponins likely to be consumed by man in the diet. However, a guide to the safety of some saponins is provided by experience based on common use as food additives or natural components of foods.

(3) EFSA Panel on Food Additives and Flavourings (FAF); Younes M, Aquilina G, Castle L, Engel KH, Fowler P, Frutos Fernandez MJ, Fürst P, Gürtler R, Gundert-Remy U, Husøy T, Mennes W, Oskarsson A, Shah R, Waalkens-Berendsen I, Wölfle D, Boon P, Lambré C, Tobback P, Wright M, Rincon AM, Smeraldi C, Tard A, Moldeus P. Re-evaluation of Quillaia extract (E 999) as a food additive and safety of the proposed extension of use. EFSA J. 2019 Mar 6;17(3):e05622. doi: 10.2903/j.efsa.2019.5622. 

Abstract. The EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion on Quillaia extract (E 999) when used as a food additive and the evaluation of the safety of its proposed extension of use as a food additive in flavourings. The Scientific Committee for Food (SCF) in 1978 established an acceptable daily intake (ADI) of 0–5 mg spray‐dried extract/kg body weight (bw) per day for E 999. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) established in its latest evaluation a group ADI of 0–1 mg/kg bw per day, expressed as quillaia saponins, for Quillaia extract for Type 1 and Type 2. The Panel considered it likely that intact Quillaia extract saponins are absorbed to a low extent, are hydrolysed in the gastrointestinal (GI) tract and that the aglycone is absorbed only to a limited extent. The Panel considered that the genotoxicity data available did not indicate a concern for genotoxicity. Taking into account the available toxicological database, various no observed adverse effect levels (NOAELs) relevant for the derivation of an ADI were identified. The Panel considered that the 2‐year study in rats was the most robust and that the NOAEL of 1,500 mg Quillaia extract/kg bw per day could be used to derive the ADI for E 999. Considering that the adverse effects reported were due to the presence of saponins in the extract, that saponins were present in Quillaia extract Type 1 (around 20%) and using an uncertainty factor of 100, the Panel derived a ADI of 3 mg saponins/kg bw per day for E 999. None of the exposure estimates for the different population groups of the refined brand‐loyal scenario exceeded the ADI of 3 mg saponins/kg bw per day. The proposed extension of use also would not result in an exceedance of this ADI for the refined scenario. The Panel proposed some recommendations for the European Commission to consider, in particular revising the EU specifications for E 999 in order to differentiate the extracts of Quillaia according to the saponins content and to include other parameters to better characterise the food additive.