Food additives data book - wordpres

BOILING POINT IN °C AT VARIOUS N/A
PRESSURES (INCLUDING 760 mm Hg):
MELTING RANGE IN °C: N/A
FLASH POINT IN °C: N/A
IONISATION CONSTANT AT 25°C: N/A
DENSITY AT 20°C (AND OTHER N/A
TEMPERATURES) IN g/l:
HEAT OF COMBUSTION AT 25°C IN J/kg: N/A
VAPOUR PRESSURE AT VARIOUS N/A
TEMPERATURES IN mm Hg:
PURITY %: A standard grapeskin extract contains around 1% total anthocyanin pigments.
WATER CONTENT MAXIMUM IN %: For a standard grapeskin extract, typically 70%
HEAVY METAL CONTENT MAXIMUM IN 40
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM In %: 2.5
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Completely @ 50°C Completely @ 100°C Completely soluble, but
soluble soluble pigments will degrade
in vegetable oil: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in sucrose solution: @ 10% Completely soluble @ 40% Completely soluble @ 60% Completely soluble
in sodium chloride solution: @ 5% N/A @ 10% N/A @ 15% N/A
Anthocyanin 143