What is brominated vegetable oil (BVO) and why is it in drinks?

Brominated vegetable oil (abbreviated as BVO) is a food additive, sometimes used to keep citrus flavors from separating in soft drinks and other beverages. There is quite a bit of controversy that has long swirled around the use of BVO. This oil has been banned as a food additive in Europe but not in the US.

Brominated vegetable oil (BVO) is a complex mixture of triglycerides of vegetable origin that have been reacted to contain atoms of the element bromine bonded to molecules. Brominated vegetable oils are used primarily to help emulsify citrus-flavored soft drinks, preventing them from separating during distribution. This oil has been used in the beverage industry since 1931, generally at around 8 ppm.
Careful control of the oil used allows bromination of it to yield BVO with a specific density of 1.33g/mL, which is significantly greater than that of water (1g/mL). Therefore, this oil can be mixed with less concentrated flavoring agents such as citrus oils to produce a resulting oil, which has a density comparable to that of water or other products. The droplets contained in brominated vegetable oil (BVO) remain suspended in the water instead of separating and floating on the surface.
Alternative food additives used for similar purposes include: Sucrose acetate isobutyrate (SAIB, E444) and pine resin glycerol ester (gum ester, E445).
>>> 12 benefits and uses of cold pressed olive oil

Health concerns about BVO stem from one of its ingredients, bromine. Bromine can cause irritation of the skin and mucous membranes, such as: Moist mucous membranes of the nose, mouth, lungs and stomach.
Long-term exposure to the bromine component in this oil can cause neurological symptoms such as headaches, memory loss, and impaired balance or coordination. In the past, these symptoms have been seen with chronic use of bromide salts as a hypnotic. These drugs are no longer widely available in the United States.
There have been reports of people experiencing memory loss and skin and nerve problems after drinking too much (more than 2 liters per day) of soda containing brominated vegetable oil (BVO). Although few people are likely to drink such large amounts, concern persists because bromine seems to build up in the body.
In addition, the Food and Drug Administration (FDA) initially classified (BVO): Generally recognized as safe, the agency later reversed that decision. The FDA continues to permit the use of BVO in small amounts while additional toxicity studies are performed.
When choosing bottled/canned beverages, you should check the ingredient labels and do not drink large amounts of beverages containing brominated vegetable oils (BVO). Better yet, take it a step further and cut down on all sugary drinks. Instead, choose healthier options, such as: Water, low-fat milk, and an occasional glass of 100% pure fruit juice.
>>> Cooking oils: What to use, what to avoid?

Brominated vegetable oil (BVO), which can be identified by the International Numbering System (INS) number "443", is produced from vegetable oils, such as olive, soybean and brominated corn oil. It is used as an emulsifier and stabilizer in fruit-flavored beverages. It helps keep flavor oils, such as citrus oils, in suspension in drinks, providing stability and free from cloudiness.
Brominated vegetable oil (BVO) is mainly used in fruit flavored drinks to keep the flavor oil in suspension and give the product a cloudy appearance.
The safety of brominated vegetable oils (BVO) was evaluated by the FAO/WHO Expert Committee on Food Additives (JECFA) in 1970. Short-term toxicity studies indicate that high doses High levels of brominated vegetable oil (BVO) can induce degenerative heart lesions in laboratory animals.
In addition, lipid and lipid-binding bromine accumulation has been shown in adipose tissue and in intracellular lipids of various tissues in humans and laboratory animals. There were no long-term toxicity studies at the time of evaluation. The JECFA did not establish an Acceptable Daily Intake (ADI) for brominated vegetable oils (BVO), and concluded that brominated vegetable oils (BVO) should not be used as a food additive otherwise. There is evidence to suggest its safety. JECFA did not reevaluate brominated vegetable oils (BVOs) thereafter.
Although brominated vegetable oil (BVO) has a long history of use in the production of fruit-flavored beverages in North America, there are suitable alternatives that have been evaluated by JECFA. These substitutes, such as isobutyrate sucrose acetate (INS number "444") and glycerol esters of wood turpentine (INS number "445(iii)"), are considered safe for food use and have can achieve the technical functions of brominated vegetable oil (BVO) in flavored beverages.
>>> Why is Extra Virgin Olive Oil a healthy fat?

Regulations on the use of brominated vegetable oil (BVO) are not included in the Codex Standard, and brominated vegetable oil (BVO) is not included in the list of food additives permitted for use in places include European Union countries, Australia, New Zealand, mainland China, Singapore and Japan. However, in the US and Canada, BVO is permitted in some flavorings for use in fruit-flavored beverages at a maximum level of 15 ppm in consumed beverages.

References: mayoclinic.org, drugs.com