Food additives data book - wordpres

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C 0.25% @ 50°C Slightly soluble @ 100°C Slightly soluble
in vegetable oil: @ 20°C Miscible @ 50°C Miscible @ 100°C Miscible
in sucrose solution: @ 10% Slightly soluble @ 40% Slightly soluble @ 60% Slightly soluble
in sodium chloride solution: @ 5% Slightly soluble @ 10% Slightly soluble @ 15% Slightly soluble
in ethanol solution: @ 5% Miscible @ 20% Miscible @ 95% Miscible
in propylene glycol: @ 20°C Insoluble @ 50°C Insoluble @ 100°C Insoluble
FUNCTION IN FOODS: Flavouring agent and carrier solvent in foods
TECHNOLOGY OF USE IN FOODS: Miscible with ether, ethyl acetate, amyl alcohol, and most oils. Insoluble in 1,2-propanediol and
glycerin
FOOD SAFETY ISSUES: Exposure to concentrations greater than 1000ppm for 1 hour can cause headaches, fatigue, pulmonary
irritation and toxic effects. Mildly toxic by ingestion
LEGISLATION: USA: CANADA:
Used in minimum quantity required to Not listed as a solvent for food use. Flavouring
produce intended effect (21CFR 172.515) agent only
REFERENCES: Lewis, R. J. (1989) Food Additives Handbook. Van Nostrand Reinhold, New York.
FAO/WHO (1992) Compendium of Food Additive Specifications Vol. I, II. Joint Expert Committee on
Food Additives. FAO Food and Nutrition Paper 52/1.
Amyl acetate 869