Food additives data book - wordpres

PURITY %: Not less than 96% of total colouring matter
WATER CONTENT MAXIMUM IN %: N/A
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 0.7–1% @ 50°C 0.7–1% @ 100°C 1–1.5%
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% Insoluble @ 95% Slightly soluble
@ 100% Slightly soluble
in propylene glycol: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
FUNCTION IN FOODS: Yellow to orange food colour depending on concentration.
ALTERNATIVES: Other yellow to orange food colours, although not the same hue, include: Beta-carotene; Curcumin;
Annatto; Tartrazine/ Sunset Yellow; Quinoline Yellow
TECHNOLOGY OF USE IN FOODS: Available as a microcrystalline suspension in vegetable oil.
To prepare a stock solution to colour margarine or oils, heat oil to 45° to 50°C and stir in about 50 g
per litre of 20% suspension.
If mixed with citrus oils, heat to 70°C to disperse.
Reasonably stable to heat and light; stable to pH change and acidic conditions; stable to ascorbic
acid. Can oxidise, losing colour, and stabilisation with antioxidants such as tocopherols is
recommended.
Ethyl ester of beta-apo-8¢-carotenoic acid (C30) 237