Food additives data book - wordpres

HEAVY METAL CONTENT MAXIMUM IN 40
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 5
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 Insoluble @ 50°C Insoluble @ 100°C Insoluble
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% Insoluble @ 100% Insoluble
in propylene glycol: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
FUNCTION IN FOODS: Insoluble yellow food colour
ALTERNATIVES: Other insoluble yellow colours or blends, but these are normally less heat-stable: Tartrazine lake/
Quinoline Yellow lake
TECHNOLOGY OF USE IN FOODS: An insoluble yellow, heat- and light-stable powder used mainly in canned or highly processed food and
sugar-coated confectionery (dragees)
SYNERGISTS: None known
ANTAGONISTS: None known
FOOD SAFETY ISSUES: None known
Yellow iron oxide 263