Food additives data book - wordpres

ARSENIC CONTENT MAXIMUM IN ppm: 3
ASH MAXIMUM IN %: 0.025
SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 25°C 7.7 @ 100°C 100
in ethanol solution: 1g/100 ml
in propylene glycol: 1g/18.5 ml
FUNCTION IN FOODS: Succinic acid is GRAS for miscellaneous and general-purpose usage in the United States with no
limitation other than good manufacturing practices. Succinic acid is a flavour enhancer and pH control
agent. It can be used to alter the acidity of acidified milk, acidified low-fat milk, and acidified skim
milk. It readily combines with proteins in modifying the plasticity of doughs and aids in the production
of edible fats with desired thermal properties. It is used in gelatin desserts and cake flavourings. It is
also used as a component of polymeric resins. Maximum levels recommended are 0.0061% in meat,
0.084% in condiments and relishes, and 2.6% in jams and jellies.
Succinic acid, diethyl ester is used as a flavouring agent with no limitation other than good
manufacturing practices.
Succinic anhydride is GRAS for miscellaneous and general-purpose usage in the United States with
no limitation other than good manufacturing practices. Succinic anhydride is used as a dehydrating
agent for the removal of moisture from foods and it imparts a stability to dry mixes. It also aids in the
controlled release of carbon dioxide during leavening. It is used in the esterification of food starch at a
level not to exceed 4%.
TECHNOLOGY OF USE IN FOODS: Succinic acid pK1 = 4.16; pK2 = 5.61
Succinic acid is odourless and has a slightly bitter and acid taste. It is non-hygroscopic with a slow
taste build-up. It can extend the shelf life of dessert powders, without damaging flavour.
FOOD SAFETY ISSUES: LD50 (mg/kg body weight) succinic acid. Rat 2,260 oral route.
Acceptable daily intake for humans of succinic acid is not limited.
Succinic acid 67