Food additives data book - wordpres

PURITY %: >99.5 (anhydrous basis)
WATER CONTENT MAXIMUM IN %: 0.7
HEAVY METAL CONTENT MAXIMUM IN 10 (as Pb)
ppm:
ASH MAXIMUM IN %: 0.05
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 4°C: 0.18 @ 18°C: 0.27 @ 20°C: 0.29 @ 50°C: 0.95
@ 75°C: 2.2 @ 95°C: 6.8
FUNCTION IN FOODS: Antimycotic and antibacterial
ALTERNATIVES: Other microbials where suitable
TECHNOLOGY OF USE IN FOODS: Effective versus yeasts and moulds, food-poisoning bacteria, spore-forming bacteria. Not effective
against many spoilage bacteria. pKa is 4.2, so should be used in foods with pH less than 4.2. Levels for
general use: Carbonated beverages 0.03–0.05%; non-carbonated beverages 0.1%; beverage syrups
0.1%; fruit drinks 0.1%; fruit juices 0.1%; purées and concentrates 0.1%; cider 0.05–0.1%; salted
margarine 0.1%; pie and pastry fillings 0.1%; icings 0.1%; soy sauce 0.1%; mincemeat 0.1%; salads
0.1%; salad dressings 0.1%; fruit salads 0.1%; pickles 0.1%; relishes 0.1%; fruit cocktails 0.1%; olives
0.1%; sauerkraut 0.1%; preserves 0.1%; dried fruits 0.1%; jams 0.1%; jellies 0.1%; fish 0.15–0.35%;
dipping solutions 0.15–0.34%; ice glaze 0.15–0.30%
SYNERGISTS: Sulphur dioxide; carbon dioxide; sodium chloride; sucrose; sorbates; thermal processing; refrigeration;
boric acid
ANTAGONISTS: Lipids (partitioning); ferric salts; anionic surfactants
Benzoic acid 749