Food additives data book - wordpres

WATER CONTENT MAXIMUM IN %: 2
HEAVY METAL CONTENT MAXIMUM IN 40
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: 2
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in vegetable oil: @ 20°C Completely soluble @ 50°C Completely soluble @ 100°C Completely soluble
in sucrose solution: @ 10% Insoluble @ 40% Insoluble @ 60% Insoluble
in sodium chloride solution: @ 5% Insoluble @ 10% Insoluble @ 15% Insoluble
in ethanol solution: @ 5% Insoluble @ 20% Slightly soluble @ 95% 5%
@ 100% 5%
in propylene glycol: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
FUNCTION IN FOODS: An oil-soluble olive-green food colour; can be rendered water-dispersible by use of a suitable
emulsifier.
ALTERNATIVES: Other green colours, although not of the same hue (and not necessarily oil-soluble) include: Green S
E142; Copper chlorophyll(in)
TECHNOLOGY OF USE IN FOODS: Fully oil-soluble, so can be used in concentrated or dilution in oil for direct addition to oil-based
foodstuffs.
Exposure to meat (>65°C) – particularly if prolonged – will denature the pigment, with the colour
becoming progressively more yellow.
For water-based foodstuffs, a water-dispersible form based on a suitable emulsifier can be used.
Again, sensitivity to heat and oxidation will limit potential.
SYNERGISTS: Antioxidants/ Copper (but this forms the copper complex, E141)
Chlorophyll 209