Food additives data book - wordpres

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 10°C 0.20 @ 25°C 0.25 @ 80°C 2.0
in vegetable oil: @ 25°C 0.5 (peanut), 2.9 (olive)
in ethanol solution: @ 10% 0.5 @ 50% 18.0 @ 100% 52.0
in propylene glycol: @ 25°C aqueous solution: 10% 0.3 50% 2.7 100% 22.0
FUNCTION IN FOODS: Antimicrobial agent, preservative, flavouring agent; for baked goods, beverages, food colours, milk,
wine; antimycotic migrating from food packaging. Usage level: 0.1–1.0%; use in foods restricted to
0.1%; especially effective against bacteria and fungi at around neutral pH
TECHNOLOGY OF USE IN FOODS: Effective against yeasts and moulds. Bacteria: mainly Gram-positive. Heptyl parabens more active than
propyl, then ethyl, then methyl. Used in similar foods in which benzoic acid is used, but active to
higher pH (pKa is 8.5). Has a characteristic phenolic taste. pH optimum is 3–8. Parabens are often used
as blends, e.g. methyl and propyl at a ratio of 2–3 to 1. Dissolve initially in water, ethanol, propylene
glycol or the food itself. Hot water is recommended. Parabens can also be dry-blended with other dry
ingredients
ANTAGONISTS: Proteins; emulsifiers; lipids; polysaccharides
LEGISLATION: USA: UK and EUROPE: CANADA:
Regulatory: FDA 21CFR § 150.141, Permitted in certain foods Permitted in certain foods
150.161, 172.515, 181.22, 181.23,
184.1490, GRAS, limitation 0.1%,
556.390, zero limitation in milk; USA
CIR approved, EPA reg
REFERENCES: Davidson, P. M., and Branen, A. L. (1993) Antimicrobials in Foods, Second Edition. Marcel Dekker,
New York.
Ash, M., and Ash, I. (1995) Food Additives. Gower Publishing Co., Brookfield, VT.
Methyl para-hydroxybenzoate 769