Food additives data book - wordpres

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 18% @ 50°C 20% @ 100°C 25%
in vegetable oil: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in sucrose solution: @ 10% 10% @ 40% 6% @ 60% 4%
in sodium chloride solution: @ 5% Soluble @ 10% Insoluble @ 15% Insoluble
in ethanol solution: @ 5% Insoluble @ 20% Insoluble @ 95% Insoluble @ 100% Insoluble
in propylene glycol: @ 20°C 3% @ 50°C 4% @ 100°C 5%
FUNCTION IN FOODS: Water-soluble bright-red colour, or insoluble bright red food colour as the aluminium lake
ALTERNATIVES: Other red food colours, although not the same hue, include: Carmine; Carmoisine; Allura Red;
Erythrosine; Beet Red; Anthocyanins (in acidic media); Ponceau 4R
TECHNOLOGY OF USE IN FOODS: A bright-red robust colour with good light and heat stability. Quite stable to acidic and alkaline
conditions. Used extensively in sausages to give a characteristic pink/red shade which browns on
cooking.
SYNERGISTS: None known
ANTAGONISTS: None known
FOOD SAFETY ISSUES: Red 2G has been shown to produce Heinz bodies in animals during metabolism. Its use has been
restricted in Europe.
Red 2G 309