Food additives data book - wordpres

HEAVY METAL CONTENT MAXIMUM IN 40
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Soluble @ 50°C Soluble @ 100°C Soluble
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% Soluble @ 10% Partially soluble @ 15% Slightly soluble
in ethanol solution: @ 5% Soluble @ 20% Soluble @ 95% Slightly soluble
@ 100% Slightly soluble
in propylene glycol: @ 20°C Soluble @ 50°C Soluble @ 100°C Soluble
FUNCTION IN FOODS: Bright yellowish-red food colour
ALTERNATIVES: Erythrosine, but the shade is bluer
TECHNOLOGY OF USE IN FOODS: Water-soluble yellowish-red food colour, stable to heat to about 205°C. Excellent stability to fruit acids
and benzoic acid. Poor stability to alkaline media. Good stability to sulphur dioxide. Major use for
colouring of cherries, where permitted.
SYNERGISTS: None known
ANTAGONISTS: Alkaline media
FOOD SAFETY ISSUES: No ADI. Reproductive toxicology studies required
LEGISLATION: USA: CANADA:
Not now permitted Permitted (when certified) to a maximum of 150 ppm.
UK and EUROPE: AUSTRALIA:
Not permitted Not permitted
Ponceau SX 291