Food additives data book - wordpres

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% Soluble
in sodium chloride solution: @ 5% Soluble @ 10% Insoluble @ 15% Insoluble
in ethanol solution: @ 5% Insoluble @ 20% Insoluble @ 95% Insoluble @ 100% Insoluble
in propylene glycol: @ 20°C 15% @ 50°C 15% @ 100°C 20%
FUNCTION IN FOODS: Water-soluble brown food colour or insoluble brown food colour as the aluminium lake. A chocolate
shade.
ALTERNATIVES: Other brown food colours, although not the same hue, include: Caramels; Blends of food colours to
achieve a brown shade; Brown FK where permitted.
TECHNOLOGY OF USE IN FOODS: A heat- and light-stable food colour with high water solubility. Excellent for baked products, stable on
baking to 200°C. Good stability in the presence of fruit acids. Good stability in alkaline media. Some
fading in the presence of sulphur dioxide.
SYNERGISTS: None known
ANTAGONISTS: Sulphur dioxide
FOOD SAFETY ISSUES: None known
Brown HT 159