Food additives data book - wordpres

ARSENIC CONTENT MAXIMUM IN ppm: 3
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Soluble @ 50°C Soluble @ 100°C Soluble
(10%) (10%) (12%)
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% Slightly @ 10% Slightly @ 15% Slightly
soluble soluble soluble
(more (more (more
soluble than soluble than soluble than
in water) in water) in water)
in ethanol solution: @ 5% Slightly @ 20% Slightly @ 95% Sparingly @ 100% Sparingly
soluble soluble soluble soluble
(0.005%) (0.005%)
in propylene glycol: @ 20°C Soluble @ 50°C Soluble @ 100°C Soluble
FUNCTION IN FOODS: Greenish-yellow food colour (vitamin B2)
ALTERNATIVES: Other yellow food colours, although not the same hue, include: Riboflavin; Curcumin; Tartrazine;
Quinoline Yellow; Beta-carotene
TECHNOLOGY OF USE IN FOODS: Can be added directly to foodstuffs. A stock solution in water can be prepared to facilitate the
colouration of the foodstuff.
SYNERGISTS: Antioxidants
ANTAGONISTS: Strong alkalis/ Sulphur dioxide/ Metal ions
FOOD SAFETY ISSUES: None known
Riboflavin-5¢-phosphate 341