Food additives data book - wordpres

Colourings 320
NAME: Santalin
CATEGORY: Food colour (spice)
FOOD USE: Meat and poultry products/ Alcoholic drinks/ Desserts/ Confectionery/ Fish and fish products/ Sugars
and preserves/ Vinegars, pickles and sauces/ Decorations and coatings/ Seasonings/ Snack foods
SYNONYMS: Sandalwood/ Red sandalwood/ Saunderswood/ Sanders Red
FORMULA: Santalin A C33 H26 O10; Santalin B C34 H28 O10
MOLECULAR MASS: Santalin A 582.52; Santalin B 596.54
ALTERNATIVE FORMS: A much lesser pigment santalin ‘C’ is also reported in the literature
PROPERTIES AND APPEARANCE: A dark red/brown oleoresin or crystalline powder
BOILING POINT IN °C AT VARIOUS N/A
PRESSURES (INCLUDING 760 mm Hg):
MELTING RANGE IN °C: Santalin A 302–303; Santalin B 292–294
FLASH POINT IN °C: N/A
IONISATION CONSTANT AT 25°C: N/A
DENSITY AT 20°C (AND OTHER N/A
TEMPERATURES) IN g/l:
HEAT OF COMBUSTION AT 25°C IN J/kg: N/A
VAPOUR PRESSURE AT VARIOUS N/A
TEMPERATURES IN mm Hg:
PURITY %: Typically around 1% pigment content
WATER CONTENT MAXIMUM IN %: N/A