Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS: Oily suspensions: soluble in warm fat or oil (50°C); colour range, yellow to orange.
Emulsions: water-dispersible; colour range, yellow to orange.
Dry powders: dispersible in hot water (60°C) to make stock solutions; colour range, orange.
Fine orange powder: cold water-dispersible; colour range, yellow.
Usage level: 20–50 ppm (as food colorant)
LEGISLATION: USA: UK and EUROPE:
Regulations: FDA 21CFR § 73.95, 73.1095, UK: approved
73.2095, 166.110, 182.5245, 184.1245, GRAS Europe: listed
CANADA: AUSTRALIA/PACIFIC RIM:
Food and Drug Regulations: D.03.002 Japan: restricted
REFERENCES: Ash, M., and Ash, I. (1995) Food Additives: Electronic Handbook. Gower Publishing Company,
Brookfield, VT, 05036, USA.
Augustin, J., and Scarbrough, F. E. (1990) Nutritional Additives. In: Branen, A. L., Davidson, P. M.,
and S. Salminen (Eds.), Food Additives, pp. 33–81.
Budavari, S. (1996) The Merck Index, 12th edition.
Health and Welfare Canada (1996) Part D: Vitamins, Minerals and Amino Acids. In: Food and Drug
Regulations. Department of Health, Ottawa, ON, Canada.
ANY OTHER RELEVANT INFORMATION: Oily suspensions: 20–30% potency. Emulsions: 0.5–5% potency.
Dry powders: 2.4–10% potency.
Fine orange powder: 1% potency
Beta-carotene 597