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 Slightly soluble; readily @ 50°C Slightly soluble @ 100°C Soluble (0.03%)
soluble in alkaline
solutions pH > 8.0
in vegetable oil: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
in sucrose solution: @ 10% Slightly soluble @ 40% Slightly soluble @ 60% Slightly soluble
in sodium chloride solution: @ 5% Slightly soluble (more @ 10% Slightly soluble @ 15% Slightly soluble (more
so than in water) (more so than so than in water)
in water)
in ethanol solution: @ 5% Slightly soluble @ 20% Slightly soluble
@ 95% Sparingly soluble @ 100% Sparingly soluble
(0.005%) (0.005%)
in propylene glycol: @ 20°C Slightly soluble @ 50°C Slightly soluble @ 100°C Slightly soluble
FUNCTION IN FOODS: Greenish-yellow food colour (vitamin B2)
ALTERNATIVES: Other yellow food colours, although not the same hue, include: Curcumin; Tartrazine; Quinoline
Yellow; Beta-carotene; Riboflavin-5¢-phosphate
TECHNOLOGY OF USE IN FOODS: Can be added direct to foodstuffs to act as a pigment, or dissolved if at low concentrations.
A stock solution in dilute alkali can be prepared to facilitate coloration of the foodstuff.
SYNERGISTS: Antioxidants
ANTAGONISTS: Strong alkalis/ Sulphur dioxide/ Metal ions
FOOD SAFETY ISSUES: None known
Riboflavin 337