Food additives data book - wordpres

WATER CONTENT MAXIMUM IN %: 15
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 9% (pH 7) @ 50°C 17% (pH 7) @ 100°C 20% (pH 7)
in vegetable oil: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in sucrose solution: @ 10% Soluble @ 40% Soluble @ 60% Soluble
in sodium chloride solution: @ 5% Slightly soluble @ 10% Insoluble @ 15% Insoluble
in ethanol solution: @ 5% @ 25°C 10% @ 20% @ 25°C 8.0% @ 95% Insoluble @ 100% Insoluble
@ 60°C 10%
in propylene glycol: @ 20°C 20% @ 50°C 20% @ 100°C 20%
FUNCTION IN FOODS: Water-soluble red food colour, or insoluble red food colour as the aluminium lake.
ALTERNATIVES: Other red food colours, although not of exactly the same hue, include: Carmine; Anthocyanins (in
acidic media); Carmoisine; Allura Red; Ponceau 4R; Beet Red; Red 2G (where permitted)
TECHNOLOGY OF USE IN FOODS: In solutions below pH 3–4, erythrosine forms erythrosinic acid, which is only slightly soluble. Used to
colour cherries since the insoluble colour can be formed in the cherry and therefore the colour will not
leach out to colour the syrup or other fruit.
Poor light-stability. Precipitates in acid media.
Faded by alkaline media.
SYNERGISTS: None known
ANTAGONISTS: Alkaline media/ Ascorbic acid (insoluble in 1%)/ Sulphur dioxide (insoluble in 25 ppm)/ Acid media –
precipitates below pH 3–4.
Erythrosine 233