Food additives data book - wordpres

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 20°C Miscible
in ethanol solution: @ 5% Miscible
FUNCTION IN FOODS: Solvent for flavour extracts. Also used as an anti-caking agent in salt. Can be used as a humectant
ALTERNATIVES: Glycerol; butylene glycol; sorbitol
TECHNOLOGY OF USE IN FOODS: Miscible with water. Will dissolve many essential oils. Under normal conditions, is stable but when
exposed to high temperatures, will oxidise. Combustible liquid when exposed to heat or flame can react
with oxidising materials
FOOD SAFETY ISSUES: Codex Alimentarius acceptable daily intake is 25mg/kg
LEGISLATION: USA: UK and EUROPE: CANADA: AUSTRALIA/
PACIFIC RIM:
GMP that results in maximum UK: allowed without GMP in flavour Japan: GMP in
of 5% for alcoholic beverages; limit in baked goods; extracts, essence, baked goods;
24% for confections and GMP in soft drinks. oil-soluble annatto 600ppm tea,
frostings; 2.5% for frozen Finland: 3000ppm in butter colour, annatto- coffee and
dairy products; 97% for baked goods; GMP in coloured margarine; chocolate drinks
seasonings and flavourings; soft drinks. colour mixtures and
5% for nuts and nut products Sweden: GMP in baked preparations; and
and 2% for all other food goods. food additive
categories. GRAS Norway: GMP in tea, preparations
coffee and chocolate
drinks
1,2-Propanediol 897