Food additives data book - wordpres

HEAVY METAL CONTENT MAXIMUM IN 40
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: Not known
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Readily soluble – 0.5% @ 50°C Readily soluble – 0.5%
@ 100°C Readily soluble – 0.5%
in vegetable oil: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in sucrose solution: @ 10% Readily soluble – 0.5% @ 40% Readily soluble – 0.5%
@ 60% Readily soluble – 0.5%
in sodium chloride solution: @ 5% Readily soluble – 0.5% @ 10% Readily soluble – 0.5%
@ 15% Readily soluble – 0.1%
in ethanol solution: @ 5% Readily soluble – 0.5% @ 20% Readily soluble – 0.5%
@ 95% Slightly soluble @ 100% Slightly soluble
in propylene glycol: @ 20°C Readily soluble – 0.5% @ 50°C Readily soluble – 0.5%
@ 100°C Readily soluble – 0.5%
FUNCTION IN FOODS: A red/blue food colour suited to applications with little or no heat processing
ALTERNATIVES: Other red food colours, although not of exactly the same hue, include: Anthocyanins; Carmine;
Carminic acid; Ponceau 4R; Carmoisine; Allura red; Amaranth; Erythrosine
TECHNOLOGY OF USE IN FOODS: Beetroot red in either liquid or powder form is suitable for a wide range of food applications. However,
exposure to heat will degrade the pigment.
SYNERGISTS: Ascorbic acid
ANTAGONISTS: Sulphur dioxide/ Metal ions
FOOD SAFETY ISSUES: None known
Beetroot red 185