Food additives data book - wordpres

WATER CONTENT MAXIMUM IN %: 5
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 Insoluble @ 50°C Insoluble @ 100°C Insoluble
in vegetable oil: @ 20°C 0.005% @ 50°C 0.01% @ 100°C 0.05%
in sucrose solution: @ 10% Insoluble @ 40% Insoluble @ 60% Insoluble
in sodium chloride solution: @ 5% Insoluble @ 10% Insoluble @ 15% Insoluble
in ethanol solution: @ 5% Slightly soluble @ 20% Very slightly soluble @ 95% Below 0.01%
@ 100% Below 0.01%
in propylene glycol: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
FUNCTION IN FOODS: Pink to red food colour, depending on concentration
ALTERNATIVES: Other pink to red food colours, although not the same hue: Carmine; Ponceau 4R; Erythrosine
TECHNOLOGY OF USE IN FOODS: Commercially available as colloidal canthaxanthin in a gelatin carbohydrate matrix containing
antioxidants.
Disperse beadlets in 10–15 times its weight of water at 30–40°C with continuous stirring until
all the particles are completely dispersed.
Good stability to heat, light, acidic and alkaline media.
Stable to pH change and ascorbic acid.
Can oxidise, losing colour; hence stabilisation with antioxidants such as tocopherols is
recommended.
SYNERGISTS: Antioxidants such as tocopherols/ Ascorbic acid
Canthaxanthin 165