Food additives data book - wordpres

WATER CONTENT MAXIMUM IN %: 0.5
HEAVY METAL CONTENT MAXIMUM IN 10
ppm:
ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: 0.05
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C 60% w/w; very soluble @ 50°C 70% @ 100°C 84%
in ethanol solution: @ 5% Freely soluble @ 95% >100 mg/ml @22°C
FUNCTION IN FOODS: Collects and deactivates metal contaminants, increases the effect of preservatives. Used to maintain
freshness and prevent rancidity. Soluble in fats – good stabilisers. Also used as a sequestrant to adjust
acid-alkali balance. Mixed with erythorbic acid to prevent browning. 1% solution used in the canning
of crabmeat. Used to decrease turbidity in wines, ciders, vinegars. Mixed with ascorbic acid in seafood
dip to prevent discoloration. Prevents colour and flavour changes in canned fruit and vegetables and
fish
ALTERNATIVES: L-Tartaric acid; Phosphoric acid; EDTA; Acetic acid
TECHNOLOGY OF USE IN FOODS: Dissolve to makes solution first, e.g. 1% solutions to prevent black spot formation in seafood.
The dilute aqueous solution may ferment on standing.
Combustible liquid; potentially explosive reaction to metal nitrates
SYNERGISTS: With amino acids – serves to increase water retention of products.
With erythorbic acid – retards browning of bananas.
With gelatin, salt, vitamin C, glucose, carageenates.
With antioxidants – inhibits rancidity of foods containing fats and oils
ANTAGONISTS: Potassium tartrate/ alkali and alkaline earth carbonates and bicarbonates/ acetates and sulphides/ strong
bases
Citric acid 831