Food additives data book - wordpres

VAPOUR PRESSURE AT VARIOUS N/A
TEMPERATURES IN mm Hg:
PURITY %: Not less than 70% total colouring matter calculated as the sodium salt
WATER CONTENT MAXIMUM IN %: 30
HEAVY METAL CONTENT MAXIMUM IN 40
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: N/A
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C 20% @ 50°C 20% @ 100°C 20%
in vegetable oil: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in sucrose solution: @ 10% 20% @ 40% 20% @ 60% 20%
in sodium chloride solution: @ 5% 20% @ 10% 20% @ 15% 20%
in ethanol solution: @ 5% 20% @ 20% 20% @ 95% Slightly soluble
@ 100% Slightly soluble
in propylene glycol: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
FUNCTION IN FOODS: A water-soluble brown food colour
ALTERNATIVES: Other brown food colours, although not the same hue, include: Brown HT; Caramels; Blends of food
colours to achieve a brown shade; For smoked fish, annatto can be used
TECHNOLOGY OF USE IN FOODS: A light-stable, reddish-brown food colour with high water solubility. Resistant to brine solutions and
mainly used for colouring of smoked fish, but bonds onto protein and has been used to colour meat
products.
Reasonably heat stable to 105°C. Fair resistance to fruit acids, alkaline media, benzoic acid. Fades in
the presence of sulphur dioxide.
Brown FK 155