Food additives data book - wordpres

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C 200 g/100 ml
in ethanol solution: 50 g/100 ml
FUNCTION IN FOODS: Control of pH in food, mainly an acidulant in beverages. Sequestrant of metal ions. Collects and
deactivates metal ions, thus preventing the participation of metal ions in the initiation of autoxidation
of unsaturated food lipids. Curing accelerator. Dispersant. As a flavour enhancer, it imparts tartness.
Calcium citrate is a firming agent and a nutrient in baby foods
TECHNOLOGY OF USE IN FOODS: Readily soluble in water, and releases free acid. Therefore, it can be added directly to water-containing
foods. Decomposes when heated
FOOD SAFETY ISSUES: Accelerates tooth decay. Moderate skin irritant and some allergic properties
LEGISLATION: USA: UK:
FDA and USDA approved. approved
2500 ppm – non-alcoholic beverages; 1600 ppm – ice-cream
and ices; EUROPE:
4300ppm – candy; 1200ppm – baked products; 3600ppm – listed
chewing gum
AUSTRALIA/PACIFIC RIM:
Japan: approved
REFERENCES: Food Chemical Codex (1981) 3rd edition. National Academy Press, Washington, DC.
Ash, M., and Ash, I. (1995) Handbook of Food Additives. Gower Publishing Ltd., Hampshire, UK.
de la Teja, P. (1991) In: Smith, J. (Ed.), Food Additive User’s Handbook. Van Nostrand Reinhold,
New York.
Freydberg, N., and Gortner, W. A. (1982). The Food Additive Book. Bantam Books, Inc., New York.
Citric acid and its salts 115