"That preservative is borax (also known as E285, sodium tetraborate) - yes, the same compound that can clean your sink or boost laundry detergent. A close cousin, boric acid (E286), sometimes substitutes for it. Caviar makers prize both because they're remarkably effective: they fight bacteria, firm up the delicate roe, and even mellow out that sharp "fishy" taste."
"The European Food Safety Authority (EFSA) has argued that consumers of caviars are exposed to such small amounts of boron (the key element in borax) that they're unlikely to exceed the safe daily intake of 0.16 milligrams per kilogram of body weight. In exchange, the preservative delivers the texture and flavor qualities that make European caviar so prized."
"But there's a "small" problem: health authorities around the world - from the FDA in the States to the New South Wales Food Authority - agree that borax is far too risky for the dinner table, the latter calling it as posing "an unacceptable risk to human health when used in food.""
Borax (E285) and boric acid (E286) are used by caviar producers because they inhibit bacteria, firm roe, and reduce fishy flavor. Health authorities such as the U.S. FDA and the New South Wales Food Authority classify borax as unsafe for food, linking ingestion to organ damage and poisoning. The European Union bans borax as a food preservative but permits up to four grams per kilogram in caviar as an exception, treating caviar as a rare specialty food. The European Food Safety Authority estimates consumer exposure will not exceed the safe daily boron intake of 0.16 mg/kg, justifying the allowance.
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