Hexamethylene Tetramine
The short version
A formaldehyde-releasing antimicrobial — restricted to traditional provolone cheese in EU.
It's allowed, but comes with clearer cautions — such as reactions in sensitive people, stricter limits, or contested safety. The Safety section below explains why.
Where it comes from
Manufactured by condensation of formaldehyde with ammonia. The 1859 Butlerov synthesis is one of the earliest organic-chemistry textbook reactions. Long history as a pharmaceutical (urinary antiseptic) and an industrial product (solid fuel tablets).
How it's used
Permitted in the EU only for traditional provolone cheese, where its slow formaldehyde release suppresses Listeria and Clostridium during long ageing without affecting the characteristic flavor. Maximum residue 25 mg/kg as formaldehyde. Banned for general food preservation.
Safety profile
ADI of 0–0.4 mg/kg body weight (as formaldehyde, JECFA). Formaldehyde is a probable human carcinogen — the food exposure from provolone is well below population-thresholds for the inhalational route that drives the carcinogen classification, but the narrow EU permission reflects the tension.
Physical & chemical properties
White crystalline powder with mild ammonia odor. Soluble in water. Sublimes at moderate temperature.
Regulation worldwide
Permitted in the EU only for traditional provolone. Banned for general food use in most jurisdictions including the US.
Educational information only. Not medical or dietary advice.