Food additives data book - wordpres

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: 1g in ~3ml @ 45°C 40% @ 100°C 80%
in vegetable oil: Insoluble
in ethanol solution: @ 95% 1g in ~30 ml @ 100% 1g in ~50 ml
in propylene glycol: @ 20°C 1g in ~20 ml
FUNCTION IN FOODS: Dry form used for fortification of infant formulae, meal replacements, fruit juices and drinks, cereal
products, dairy products, sugar and cocoa confectionery. Antioxidant in fruit juices, soft drinks, beer,
wine, canned fruit and vegetables, potato products and dairy products. Flour and bread improver.
Curing agent and nitrosamine inhibitor in sausage and other comminuted meats.
Fat-coated and ethyl cellulose-coated forms used for fortification of milk modifiers, cocoa drink
powders, bakery products; antioxidant in processed potatoes and sausages.
Also used as antimicrobial agent, antioxidant, colour fixative, flavouring, oxidant, preservative,
raising agent, reducing agent
TECHNOLOGY OF USE IN FOODS: Optimum pH is between 5 and 7; usage level as flour and bread improver is 50–200 ppm; usage level
as a curing agent and nitrosamine inhibitor in sausage and other comminuted meats is 300–500 ppm
ANTAGONISTS: Oxygen; light; minerals; heat-labile in neutral environments, but less so in highly acidic environments
FOOD SAFETY ISSUES: Toxicology: LD50 (IV, mouse) = 518 mg/kg. Some adverse effects can occur with extremely high
repeated doses in the 500 mg to 10 g range
L-Ascorbic acid 607