Food additives data book - wordpres

solvent; texture modifier; vehicle (for cheese, confectionery, cultured dairy products, olives, poultry,
wine)
ALTERNATIVES: Citric acid/ L-Tartaric acid/ Malic acid/ Sodium citrate/ Succinic acid/ Tannic acid
TECHNOLOGY OF USE IN FOODS: Due to its mild acidic taste, it will not be effective in masking mild, aromatic flavours. When added to
packing brine for green olives and onions, will ensure clarity of brine and improve flavour
SYNERGISTS: Lactic acid in conjunction with sodium lactate will provide an excellent buffer system which is
beneficial in manufacturing of confections as it provides acid taste without risk of sucrose inversion.
Improves antimicrobial properties of other organic acids (i.e. benzoic, propionic, etc.)
ANTAGONISTS: Incompatible with oxidising agents, iodides, HNO 3, albumin
FOOD SAFETY ISSUES: Moderately toxic by ingestion and rectal routes. Mutagenic data available. Severe skin and eye irritant.
An FDA over-the-counter drug. Mixture with nitric acid + hydrofluoric acid may react vigorously and
is a storage hazard. When heated to decomposition, will emit acrid smoke and irritating fumes
LEGISLATION: USA: UK and EUROPE:
FDA 21CFR 131.144, 131, 150.141, 150.161, Europe: listed
172.814; FDA – 21CFR 184.1061: UK: approved for use
approved for use in foods as antimicrobial, EEC Regulations (E270):
curing/pickling agent, flavouring agent/adjuvant, approved for use as preservatives,
pH control agent, solvent/vehicle at GRAS antioxidant synergist, acidulant,
quantities. flavouring in malting process.
GRAS: when used at a level not in excess of No ADI limits
the amount reasonably required to accomplish
the intended effect CANADA
USDA – 9CFR 318.7, 381.147: sufficient for Approved for use as pH-adjusting
purpose BATF – 27CFR 240.1051 or water-correcting agents
GRAS: when used in accordance with GMP
Not for use in infant foods AUSTRALIA/PACIFIC RIM:
Japan: approved for use as acidity
regulator, food acid, raising agent
Lactic acid 481