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Food additives data book - wordpres

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HEAVY METAL CONTENT MAXIMUM IN 40<br />

ppm:<br />

ARSENIC CONTENT MAXIMUM IN ppm: 5<br />

ASH MAXIMUM IN %: N/A<br />

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:<br />

in water: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble<br />

in vegetable oil: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble<br />

in sucrose solution: @ 10% Insoluble @ 40% Insoluble @ 60% Insoluble<br />

in sodium chloride solution: @ 5% Insoluble @ 10% Insoluble @ 15% Insoluble<br />

in ethanol solution: @ 5% Insoluble @ 20% Insoluble @ 95% Insoluble @ 100% Insoluble<br />

in propylene glycol: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble<br />

FUNCTION IN FOODS: Insoluble yellow food colour<br />

ALTERNATIVES: Other insoluble yellow colours or blends, but these are normally less heat-stable: Tartrazine lake/<br />

Quinoline Yellow lake<br />

TECHNOLOGY OF USE IN FOODS: An insoluble yellow, heat- and light-stable powder used mainly in canned or highly processed food and<br />

sugar-coated confectionery (dragees)<br />

SYNERGISTS: None known<br />

ANTAGONISTS: None known<br />

FOOD SAFETY ISSUES: None known<br />

Yellow iron oxide 263

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