Food additives data book - wordpres

HEAVY METAL CONTENT MAXIMUM 50
IN ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 1
ASH MAXIMUM IN %: 2
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Slightly soluble @ 50°C Slightly soluble @ 100°C Slightly soluble
in vegetable oil: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in sucrose solution: @ 10% Very slightly @ 40% Very slightly @ 60% Very slightly
soluble soluble soluble
in sodium chloride solution: @ 5% Insoluble @ 10% Insoluble @ 15% Insoluble
in ethanol solution: @ 5% Very slightly @ 20% Very slightly @ 95% Soluble @ 100% Soluble
soluble soluble
in propylene glycol: @ 20°C Not known @ 50°C Not known @ 100°C Not known
FUNCTION IN FOODS: Red to purple-red food colour. Soluble in alcohol.
ALTERNATIVES: Other purple/red food colours, although not of exactly the same hue, including: Orange; Beetroot;
Anthocyanin; Allura red; Ponceau 4R; Carmoisine
TECHNOLOGY OF USE IN FOODS: Alcohol-soluble. Red to purple-red colour extracted from the roots of Alkanna tinctoria and Anchusa
tinctoria. Red shade below pH 6, blue shade above.
Used to colour alcoholic drinks and for confectionery. Only slightly soluble in water.
SYNERGISTS: None known
ANTAGONISTS: None known
FOOD SAFETY ISSUES: The Joint FAO/WHO Expert Committee on Food Additives has insufficient data to evaluate and
determine an ADI.
Alkanet 123