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Food Additives Data Book
Food Additives Data Book
Edited by
Jim Smith
and
Lily Hong-Shum
BlackwellScience
2003 by Blackwell Science Ltd,a Blackwell Publishing CompanyEditorial Offices:Osney Mead, Oxford OX2 0EL, UK
Tel: +44 (0)1865 206206Blackwell Science, Inc., 350 Main Street,Malden, MA 02148-5018, USA
Tel: +1 781 388 8250Iowa State Press, a Blackwell PublishingCompany, 2121 State Avenue, Ames, Iowa50014-8300, USA
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The right of the Author to be identified as theAuthor of this Work has been asserted inaccordance with the Copyright, Designs andPatents Act 1988.
All rights reserved. No part of this publicationmay be reproduced, stored in a retrieval system,or transmitted, in any form or by any means,electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher.
First published 2003 by Blackwell Science Ltd
Library of CongressCataloging-in-Publication Datais available
0-632-06395-5
A catalogue record for this title is availablefrom the British Library
Set in 9 on 11pt Times New RomanPSSNP Best-set Typesetter Ltd., Hong Konghttp://www.sparks.co.ukPrinted and bound in Great Britain byTJ International Limited, Padstow
For further information onBlackwell Science, visit our website:www.blackwell-science.com
Contents
List of Contributors xvHow to Use This Book xix
Part 1 Acidulants 1Acetic acid 2Adipic acid 8Caprylic acid 12Citric acid 16Dehydroacetic acid 24Fumaric acid 28Glucono-delta-lactone 32Lactic acid 34Malic acid 40Phosphoric acid 44Propionic acid 56Sodium diacetate 62Succinic acid 66Tartaric acid 70
Part 2 Antioxidants 75Ascorbic acid and isomers 76Ascorbyl palmitate 80Sodium ascorbate 82Calcium ascorbate 84Butylated hydroxyanisole (BHA) 86Butylated hydroxytoluene (BHT) 90Ethoxyquin 94Propyl gallate (PG) 96Tert-butyl hydroquinone (TBHQ) 100Tocopherols, synthetic 104Beta-carotene 106Rosemary extract 108Tea extract 110Tocopherol, mixed natural concentrate 112Citric acid 114Ethylenediaminetetraacetic acid (EDTA) 116L-Tartaric acid 118
Con
tent
svi Part 3 Colourings 121
Alkanet 122Allura Red AC 126Aluminium 130Amaranth 134Annatto 138Anthocyanin 142Beta-apo-8-carotenal (C30) 146Brilliant Blue FCF 150Brown FK 154Brown HT 158Calcium carbonate 162Canthaxanthin 164Plain caramel 168Ammonia caramel 172Caustic sulphite caramel 176Sulphite ammonia caramel 180Beetroot red 184Carmine 188Carminic acid 192Carmoisine 196Beta-carotene 200Mixed carotenes 204Chlorophyll 208Chlorophyllin 212Copper chlorophyll 216Copper chlorophyllin 220Crocin 224Curcumin 228Erythrosine 232Ethyl ester of beta-apo-8-carotenoic acid (C30) 236Fast Green FCF 240Gold 244Green S 248Indigotine 252Black iron oxide 256Red iron oxide 258Yellow iron oxide 262Litholrubine BK 266Monascus 270Brilliant Black BN 274Patent Blue V 278Ponceau 4R 282Quinoline Yellow 286Ponceau SX 290Silver 294Sunset Yellow 296Tartrazine 300Titanium dioxide 304
Con
tent
svi
iRed 2G 308Vegetable carbon 312Safflower 316Santalin 320Lutein 324Lycopene 328Paprika extract 332Riboflavin 336Riboflavin-5-phosphate 340
Part 4 Emulsifiers 343Mono- and diglycerides of fatty acids saturated 344Mono- and diglycerides of fatty acids unsaturated 348Acetic acid esters of mono- and diglycerides of fatty acids 350Citric acid esters of mono- and diglycerides of fatty acids 352Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids 354Lactic acid esters of mono- and diglycerides of fatty acids 356Mixed acetic and tartaric acid esters of mono- and diglycerides of
fatty acids 358Succinic acid esters of mono- and diglycerides of fatty acids 360Tartaric acid esters of mono- and diglycerides of fatty acids 362Ethoxylated mono- and diglycerides of fatty acids 364Lecithins 366Polyglycerol esters of fatty acids 368Polyglycerol polyricinoleate 370Propylene glycol esters of fatty acids 372Sodium stearoyl lactylate 374Calcium stearoyl lactylate 376Sorbitan esters of fatty acids 378Polysorbates 380Sucrose esters of fatty acids 382Ammonium phosphatides 384Di-octyl sodium sulphosuccinate 386Stearyl tartrate 388
Part 5 Enzymes 389Alpha-amylase 390Alpha-galactosidase 392Amyloglucosidase 394Anthocyanase 396Beta-amylase 398Beta-galactosidase 400Beta-glucanase 402Beta-glucosidase 404Bromelain 406Catalase 408Cellobiase (Aspergillus niger) 410Cellulase 412Chymotrypsin (pancreatic) 414
Con
tent
svi
ii Dextranase (Penicillium spp.) 416Diacetyl reductase (Aerobacter aerogenes) 418Ficin (Ficus spp.) 420Glucoamylase 422Glucose isomerase 424Glucose oxidase 426Hemicellulase (Aspergillus spp.) 428Inulinase 430Invertase 432Lipase 434Metallo-neutral proteases 436Microbial rennet 438Naringinase (Penicillium spp.) 440Papain (papaya species) 442Pectinase 444Penicillin amidase 446Pepsin (porcine mucosa) 448Peroxidase (horseradish) 450Pullulanase 452Rennet (bovine abomasum) 454Subtilisin 456Tannase 458Trypsin (pancreatic) 460Xylanase 462
Part 6 Flavour Enhancers 463Acetic acid 464Brown algae 468Red algae 470Ammoniated glycyrrhizin 472Esterase-lipase 476Disodium guanylate 478Lactic acid 480Licorice root extract 484Magnesium sulphate 486Malic acid 488Ammonium glutamate 492Potassium glutamate 494Monosodium glutamate 496Potassium chloride 500Sodium alginate 504Succinic acid 508Tannic acid 510L-Tartaric acid 512Ethyl maltol 514Glycine 516L-Glutamic acid 518Licorice 520Licorice extract 522
Con
tent
sixMagnesium sulphate heptahydrate 524
Sucralose 526Thaumatin 528Potassium lactate 530Sodium lactate 532
Part 7 Flour Additives 535Alpha-amylase 536Chlorine dioxide 538Chlorine 540Glucono-delta-lactone 542Disodium dihydrogen diphosphate 544Monopotassium tartrate 546Hemicellulase 548Calcium tetrahydrogen diorthophosphate 550L-Cysteine hydrochloride 552Sodium hydrogen carbonate 554Sodium aluminium phosphate, acidic 556
Part 8 Gases 559Argon 560Hydrogen 562Nitrous oxide 564Ozone 566Carbon dioxide 568Nitrogen 570
Part 9 Nutritive Additives 573DL-a-Tocopherol 574DL-a-Tocopheryl acetate 576Pyridoxine 578Nicotinic acid 580Pyridoxine hydrochloride 582Riboflavin 584Riboflavin-5-phosphate sodium salt 586Thiamin hydrochloride 588Thiamin mononitrate 590Calcium-D-pantothenate 592Natural tocopherols 594Beta-carotene 596Phytonadione 598Pantothenic acid 600Niacinamide 602Thiamin 604L-Ascorbic acid 606Ascorbyl palmitate 610Biotin 612Calcium ascorbate 614Calcium glycerophosphate 616
Con
tent
sx Calcium lactate pentahydrate 618
Calcium carbonate 620Calcium phosphate dibasic 622Calcium phosphate tribasic 624Cholecalciferol 626Cupric gluconate 628Cyanocobalamin 630Ergocalciferol 632Ferrous fumarate 634Ferric orthophosphate 636Ferrous sulphate, anhydrous 638Folic acid 640Magnesium carbonate hydroxide 642Magnesium oxide, heavy 644Sodium ascorbate 646Reduced elemental iron 648Retinyl acetate 650Retinol 652Retinyl palmitate 654Zinc sulphate monohydrate 656
Part 10 Polysaccharides 659Agar 660Algin 662Alginic acid 664Ammonium alginate 666Gum arabic 668Calcium alginate 670Iota-carrageenan 672Kappa-carrageenan 676Lambda-carrageenan 680Carrageenan 684Cellulose 688Chitosan 690Carboxymethylcellulose 692Dextran 694Furcellaran 696Gellan 698Gum ghatti 700Guar gum 702Hydroxy ethyl cellulose 704Hydroxy propyl cellulose 706Hydroxy propyl methyl cellulose 708Karaya gum 710Locust bean gum 712Methyl cellulose 714Methyl ethyl cellulose 716Microcrystalline cellulose 718Pectin 720
Con
tent
sxiPropyleneglycol alginate 722
Potassium alginate 724Tragacanth gum 726Xanthan 728
Part 11 Preservatives 731Sorbic acid 732Sodium sorbate 736Potassium sorbate 740Calcium sorbate 744Benzoic acid 748Sodium benzoate 752Potassium benzoate 756Calcium benzoate 758Ethyl-4-hydroxybenzoate 760Ethyl-4-hydroxybenzoate, sodium salt 762Propyl-4-hydroxybenzoate 764Propyl-4-hydroxybenzoate, sodium salt 766Methyl para-hydroxybenzoate 768Methyl-4-hydroxybenzoate, sodium salt 770Sulphur dioxide 772Sodium sulphite 774Sodium bisulphite 776Sodium metabisulphite 778Potassium metabisulphite 780Calcium sulphite 782Calcium bisulphite 784Biphenyl 7862-Hydroxybiphenyl 788Sodium o-phenylphenate 790Thiabendazole 792Nisin 794Hexamethylenetetramine 796Potassium nitrite 798Sodium nitrite 800Sodium nitrate 802Potassium nitrate 804Propionic acid 806Sodium propionate 808Calcium propionate 810Potassium propionate 812Heptyl paraben 814
Part 12 Sequestrants 817Calcium acetate 818Calcium chloride 820Calcium citrate 822Calcium gluconate 824Calcium sulphate 826
Con
tent
sxi
i Calcium disodium ethylenediaminetetraacetate 828Citric acid 830Disodium ethylenediaminetetraacetate (disodium EDTA) 834Disodium pyrophosphate 836Glucono-delta-lactone 838Isopropyl citrate 840Potassium phosphate dibasic 842Potassium phosphate monobasic 844Potassium sodium tartrate 846Manganese citrate 848Sodium monohydrogen phosphate 2:1:1 850Sodium polyphosphate 852Sodium tartrate 854Oxystearin 856Phosphoric acid 858Potassium dihydrogen citrate 860
Part 13 Solvents 861Acetic acid 862Acetylated monoglycerides 866Amyl acetate 868Benzyl alcohol 8701,3-Butanediol 872Castor oil 874Diethyl tartrate 876Ethanol 878Ethyl acetate 880Glycerin 882Isopropanol 886Lactic acid 888Methanol 890Mono- and diglycerides 892Octyl alcohol 8941,2-Propanediol 896Triacetyl glycerin 898
Part 14 Sweeteners 901Acesulphame 902N-acetylglucosamine 910Arabinose 912Aspartame 914Cyclamate 924Glycyrrhizin 932Isomalt 938Lactitol 940Maltitol 944Mannitol 950Monellin 956Saccharin 958
Con
tent
sxi
iiSorbitol 968Stevioside 982Sucralose 988Thaumatin 992Xylitol 1000
Index 1005
List of Contributors
EditorsJim Smith, PhD, MBA, FIFSTDirector, Strategic Research & Technical
ServicesPrince Edward Island Food Technology
CentrePO Box 2000101 Belvedere AvenueCharlottetownPrince Edward IslandCanada C1A 7N8
Lily Hong-Shum, MScFood Scientist, R&DNewlywed Foods9110-23 AveEdmonton, AlbertaCanada T6N 1H9formerly Food Scientist withPrince Edward Island Food Technology
CentrePO Box 2000101 Belvedere AvenueCharlottetownPrince Edward IslandCanada C1A 7N8
ContributorsPart 1AcidulantsStephanie DooresAssociate Professor of Food ScienceThe Pennsylvania State UniversityDepartment of Food Science103 Borland LaboratoryUniversity ParkPA 16802USA
Part 2AntioxidantsFereidoon Shahidi, PhD, FCIFST, FACSProfessor of Food BiochemistryDepartment of Biochemistry, Memorial
University of NewfoundlandSt JohnsNewfoundlandCanada A1B 3X9
P.K.J.P.D. (Janitha) WanasundaraProfessional Research AssociateUniversity of SaskatchewanDepartment of Applied Microbiology and
Food ScienceCollege of Agriculture, Room 3E6851 Campus DriveSaskatoonSaskatchewanCanada S7N 5A8
Part 3ColouringsPaul CollinsGNT UK Ltd14, Stadium Business CourtMillennium WayPride ParkDerbyDerbyshire DE24 8HPEnglandformerly with Overseal Foods LtdPark RoadOversealDerbyshire DE12 6JKEngland
Lis
t of
Con
trib
utor
sxv
i G.G. ZawadzkaChemistry TechnologistPrince Edward Island Food Technology
CentrePO Box 2000101 Belvedere AvenueCharlottetownPrince Edward IslandCanada C1A 7N8
Part 10PolysaccharidesRachel ShepherdLecturer, Department of Cell & Molecular
BiologyUniversity of Technology, SydneyPO Box 123, BroadwaySydney, NSW 2007Australiaformerly with Industrial Research LtdGracefield LaboratoriesGracefield RoadPO Box 31310WellingtonNew Zealand
Part 11PreservativesJim Smith
Part 12SequestrantsJean Chaw-Kant, MScUniversity of Alberta6826 40th AvenueEdmontonAlbertaCanada T6K 1B4
Part 13SolventsLynn M. McMullenAssociate Professor, Food MicrobiologyDepartment of Agricultural, Food &
Nutritional ScienceUniversity of Alberta410 Agriculture Forestry CentreEdmonton, AlbertaCanada T6G 2P5
The late Peter Raynerformerly with Overseal Foods LtdPark RoadOversealDerbyshireEngland DE12 6JK
Part 4EmulsifiersEric A. FlackConsultantGreenewoodThe ParkGreat BartonBury St EdmondsSuffolk IP31 2SXEngland
Part 5EnzymesJim Smith
Part 6Flavour EnhancersLily Hong-Shum
Part 7Flour AdditivesCatriona Crawfordformerly with Campden & Chorleywood
Food Research AssociationChorleywoodHertfordshire WD3 5SHEngland
Part 8GasesJim SmithLily Hong-Shum
Part 9Nutritive AdditivesLori W. LgerFood ScientistPrince Edward Island Food Technology
CentrePO Box 2000101 Belvedere AvenueCharlottetownPrince Edward IslandCanada C1A 7N8
Lis
t of
Con
trib
utor
sxv
iiPart 14SweetenersDavid K. MacKinnon, BSc (Math), BSc
(EE), EIT (APEGNB)Visiting WorkerNRC Institute for Information Technology Room 359 Build M-501200 Montreal RoadOttawa, OntarioCanada K1A 0R6
How to Use This Book
The prudent use of approved food additives continues to be important in the food indus-try in order to provide safe, convenient, quality food products with useful shelf-lives.Developments in processing technologies will minimise the use of additives but theiradvantages continue in certain product formats.
The Food Additives Data Book contains practical information about a wide range of foodadditives. They are organised by functional category such as acidulants, antioxidants,colourings, etc. The priority is to provide useful information for the practising food tech-nologist and student. The function in foods and technology of use in foods sections arelikely to be the most useful ones for each additive in the data book. These illustrate whythe additive finds application in certain food products and how it is used from a practicalpoint of view. Chemical and physical data are provided to help the food technologist inusing the additives. Some brief information on legislation is provided also.
To find information about a certain additive it can be searched for in the table of contents (if the functional category is known) or in the index. The index is extensive andcan be used to locate information about certain foods, synonyms, alternative additives andother topics of interest.
Part
1
Aci
dula
nts
Aci
dula
nts
2
NA
ME
:A
ceti
c ac
id
CA
TE
GO
RY
:E
mul
sifi
ers/
stab
ilis
ers/
Che
lati
ng a
gent
s/ p
H c
ontr
ol a
gent
s/ P
rese
rvat
ives
/ F
lavo
ur e
nhan
cers
and
mod
ifier
s/ S
olve
nts/
Fir
min
g ag
ents
FO
OD
USE
:B
aked
goo
ds/
Cer
eals
and
cer
eal
prod
ucts
/ D
airy
pro
duct
s/ E
dibl
e oi
ls a
nd f
ats/
Fis
h, s
eafo
ods
and
prod
ucts
/ M
eat,
poul
try
and
eggs
and
pro
duct
s/ F
ruit
s, v
eget
able
s an
d nu
ts a
nd p
rodu
cts/
Sug
ars,
sug
arpr
eser
ves,
and
con
fect
ione
ry/ V
ineg
ar,
pick
les
and
sauc
es
SYN
ON
YM
S:E
than
oic
acid
/ E
thyl
ic a
cid/
Gla
cial
ace
tic
acid
/ M
etha
ne c
arbo
xyli
c ac
id/
Mon
ocar
boxy
lic
acid
/V
ineg
ar/
CA
S 6
4-19
-7/
DO
T 2
789/
2790
/ F
EM
A N
o. 2
006
FO
RM
UL
A:
CH
3-C
OO
H
MO
LE
CU
LA
R M
ASS
:60
.05
AL
TE
RN
AT
IVE
FO
RM
S:C
alci
um a
ceta
te;
Hyd
roxy
acet
ic a
cid;
Man
gane
se a
ceta
te;
Met
hyl
acet
ate;
Pot
assi
um a
ceta
te;
Sod
ium
acet
ate;
Zin
c ac
etat
e
PR
OP
ER
TIE
S A
ND
AP
PE
AR
AN
CE
:C
lear
, co
lour
less
liq
uid
BO
ILIN
G P
OIN
T I
N
C A
T V
AR
IOU
S 11
7.9
PR
ESS
UR
ES
(IN
CL
UD
ING
760
mm
Hg)
:
ME
LT
ING
RA
NG
E I
N
C:
16.6
FL
ASH
PO
INT
IN
C
:43
(cl
osed
cup
), 5
7 (o
pen
cup)
ION
ISA
TIO
N C
ON
STA
NT
AT
25
C:
1.76
10
-5
DE
NSI
TY
AT
20
C (
AN
D O
TH
ER
1.
0492
@ 2
0/4
CT
EM
PE
RA
TU
RE
S) I
N g
/l:
HE
AT
OF
CO
MB
UST
ION
AT
25
C:
209.
02kg
car
lori
es/g
ram
mol
ecul
ar w
eigh
t
Ace
tic
acid
3
VAP
OU
R P
RE
SSU
RE
AT
VA
RIO
US
-17.
2(1
mm
)T
EM
PE
RA
TU
RE
S IN
mm
Hg:
17.5
(10
mm
)43
(40
mm
)63
(100
mm
)99
(400
mm
)11
8.1
(760
mm
)
PU
RIT
Y %
:9
9.5
by w
eigh
t
HE
AV
Y M
ET
AL
CO
NT
EN
T
10M
AX
IMU
M I
N p
pm:
AR
SEN
IC C
ON
TE
NT
MA
XIM
UM
IN
ppm
:3
SOL
UB
ILIT
Y %
AT
VA
RIO
US
TE
MP
ER
AT
UR
E/p
H C
OM
BIN
AT
ION
S:
in w
ater
:@
25
CA
cid
and
its
salt
s ar
e fr
eely
sol
uble
in e
than
ol s
olut
ion:
@ 2
5C
Free
ly s
olub
le@
25
CPo
tass
ium
and
sod
ium
sal
ts a
re f
reel
y so
lubl
e@
25
CC
alci
um s
alt
is s
ligh
tly s
olub
le
FU
NC
TIO
N I
N F
OO
DS:
Ace
tic
acid
is
GR
AS
for
mis
cell
aneo
us a
nd g
ener
al-p
urpo
se u
sage
in
the
Uni
ted
Sta
tes
wit
h no
lim
itat
ion
othe
r th
an g
ood
man
ufac
turi
ng p
ract
ices
. Ace
tic
acid
can
be
used
as
an a
cidi
fier
and
flav
ouri
ng a
gent
in
cond
imen
ts s
uch
as m
usta
rd,
cats
up,
sala
d dr
essi
ngs,
sau
ces,
can
ned
frui
ts,
and
may
onna
ise.
It
can
be u
sed
to a
lter
the
aci
dity
of
acid
ified
mil
k, a
cidi
fied
low
-fat
mil
k, a
cidi
fied
ski
mm
ilk,
mea
t an
d po
ultr
y pr
oduc
ts.
It c
an a
lso
be u
sed
to a
lter
the
aci
dity
of
cold
pac
k ch
eese
foo
d su
chth
at t
he p
H d
oes
not
exce
ed 4
.5,
and
past
euri
sed
proc
ess
chee
se (
pH 5
.3),
che
ese
food
(pH
5.0
), a
ndch
eese
spr
ead
(pH
4.0
). I
t is
a p
ickl
ing
agen
t in
pro
duct
s su
ch a
s sa
usag
es a
nd p
igs
feet
, sw
eet
and
sour
pic
kles
, m
arin
ades
and
vin
aigr
ette
s. I
t is
use
d to
sep
arat
e fa
tty
acid
s an
d gl
ycer
ol i
n re
nder
ed f
ats
at a
lev
el s
uffi
cien
t fo
r pu
rpos
e. I
t as
sist
s in
car
amel
isat
ion.
It
is u
sed
as a
n em
ulsi
fier
in
the
man
ufac
ture
of
hydr
oxyl
ated
lec
ithi
n. I
t ca
n al
so b
e us
ed t
o sa
niti
se e
quip
men
t an
d as
a b
oile
r w
ater
addi
tive.
Max
imum
lev
els
reco
mm
ende
d in
foo
ds a
re 0
.25%
for
bak
ed g
oods
and
bak
ing
mix
es,
0.5%
Aci
dula
nts
4
for
chew
ing
gum
, fa
ts a
nd o
ils,
0.6
% f
or m
eat
prod
ucts
, 0.
8% f
or c
hees
e an
d da
iry
prod
uct
anal
ogs,
3.0%
for
gra
vies
and
sau
ces,
9.0
% f
or c
ondi
men
ts a
nd r
elis
hes,
and
0.1
5% f
or a
ll o
ther
foo
d ca
tego
ries
whe
n us
ed i
n ac
cord
ance
wit
h go
od m
anuf
actu
ring
pra
ctic
es.
Cal
cium
ace
tate
is
GR
AS
for
mis
cell
aneo
us a
nd g
ener
al-p
urpo
se u
sage
in
the
Uni
ted
Sta
tes
wit
h no
lim
itat
ion
othe
r th
an g
ood
man
ufac
turi
ng p
ract
ices
. C
alci
um a
ceta
te c
an b
e us
ed a
s a
firm
ing
agen
t, pH
cont
rol
agen
t, pr
oces
sing
aid
, se
ques
tran
t, te
xtur
iser
, th
icke
ner,
and
as a
n an
tiro
pe a
gent
in
bake
rypr
oduc
ts.
It a
cts
as a
sta
bili
ser
in s
ausa
ge c
asin
gs a
nd a
s a
stab
ilis
er w
hen
salt
mig
rate
s fr
om f
ood-
pack
agin
g m
ater
ials
. M
axim
um l
evel
s re
com
men
ded
are
0.02
% i
n ch
eese
, 0.
15%
in
swee
t sa
uces
,to
ppin
gs a
nd s
yrup
s, 0
.2%
in
bake
d go
ods,
bak
ing
mix
es,
gela
tins
, pu
ddin
gs a
nd fi
llin
gs,
and
0.00
01%
in a
ll o
ther
foo
ds i
n ac
cord
ance
wit
h go
od m
anuf
actu
ring
pra
ctic
es.
Pota
ssiu
m a
ceta
te i
s us
ed a
s a
synt
heti
c fl
avou
ring
.S
odiu
m a
ceta
te i
s G
RA
S f
or m
isce
llan
eous
and
gen
eral
-pur
pose
usa
ge i
n th
e U
nite
d S
tate
s w
ith
noli
mit
atio
n ot
her
than
goo
d m
anuf
actu
ring
pra
ctic
es.
Sod
ium
ace
tate
can
be
used
as
a pH
con
trol
age
nt,
flav
ouri
ng a
gent
and
adj
uvan
t, st
abil
iser
and
buf
fer
in c
erta
in m
ilk
and
mea
t pr
oduc
ts,
and
as a
boi
ler
addi
tive
for
food
-gra
de s
team
. M
axim
um l
evel
s re
com
men
ded
in f
oods
are
0.0
07%
in
brea
kfas
t ce
real
,0.
05%
in
snac
k fo
ods,
sou
p m
ixes
and
sw
eet
sauc
es,
0.12
% i
n m
eat
prod
ucts
and
jam
s an
d je
llie
s,0.
15%
in
hard
can
dy,
0.2%
in
soft
can
dy,
0.5%
in
fats
and
oil
s, 0
.6%
in
grai
n pr
oduc
ts a
nd s
nack
food
s. S
odiu
m a
ceta
te i
s li
mit
ed t
o 2
oz/1
00lb
to
acid
ify
arti
fici
ally
flav
oure
d fr
uit
jelly
, pr
eser
ves
and
jam
s. Hyd
roxy
acet
ic a
cid,
man
gane
se a
ceta
te,
met
hyl
acet
ate,
and
zin
c ac
etat
e ca
n be
use
d as
a c
ompo
nent
of a
dhes
ives
.
TE
CH
NO
LO
GY
OF
USE
IN
FO
OD
S:A
ceti
c ac
id p
K1
=4.
75C
alci
um a
nd s
odiu
m a
ceta
te a
re h
ygro
scop
ic.
Ace
tic
acid
is
mor
e ef
fect
ive
in l
imit
ing
bact
eria
l an
d ye
ast
grow
th t
han
mou
ld g
row
th.
FO
OD
SA
FE
TY
ISS
UE
S:L
D50
(mg/
kg b
ody
wei
ght)
ace
tic
acid
. M
ouse
3,5
304
,960
ora
l ro
ute;
525
int
rave
nous
rou
te.
Rat
3,31
03,
530
oral
rou
te.
Rab
bit
1,20
0 or
al r
oute
; 1,
200
subc
utan
eous
rou
te;
1,20
0 re
ctal
rou
te.
LD
50(m
g/kg
bod
y w
eigh
t) c
alci
um a
ceta
te.
Mou
se 5
2 in
trav
enou
s ro
ute.
Rat
147
int
rave
nous
rou
te.
LD
50(m
g/kg
bod
y w
eigh
t) s
odiu
m a
ceta
te.
Mou
se 3
,310
ora
l ro
ute;
380
int
rave
nous
rou
te.
Rat
3,53
04,
960
oral
rou
te.
Ace
tic
acid
5
Acc
epta
ble
daily
int
ake
for
hum
ans
of a
ceti
c ac
id a
nd i
ts c
alci
um,
pota
ssiu
m a
nd s
odiu
m s
alts
is
not
lim
ited
.
LE
GIS
LA
TIO
N:
USA
:A
ceti
c ac
id:
9 C
FR
318
.7,
381.
147;
21
CF
R 7
3.85
, 13
1.11
1, 1
31.1
36,
131.
144,
133
.124
, 13
3.16
9,13
3.17
3, 1
33.1
79,
Part
145
, 17
2.81
4, 1
78.1
010,
182
.1,
184.
1005
Cal
cium
ace
tate
: 21
CF
R 1
81.2
9, 1
84.1
185
Hyd
roxy
acet
ic a
cid:
21
CF
R 1
75.1
05M
anga
nese
ace
tate
: 21
CF
R 1
75.1
05M
ethy
l ac
etat
e: 2
1 C
FR
175
.105
Pota
ssiu
m a
ceta
te:
21 C
FR
172
.515
Sod
ium
ace
tate
: 21
CF
R 1
50.1
41,
150.
161,
173
.310
, 18
2.70
, 18
4.17
21Z
inc
acet
ate:
21
CF
R 1
75.1
05
RE
FE
RE
NC
ES:
Bud
avar
i, S
., O
Nei
ll,
M.
J.,
Sm
ith,
A.,
and
Hec
kelm
an,
P. E
. (1
989)
The
Mer
ck I
ndex
.11
th e
dn.,
Mer
ck,
Rah
way
, N
J.C
ode
of F
eder
al R
egul
atio
ns (
CF
R)
(199
5) V
olum
es 9
(U
. S
. D
epar
tmen
t of
Agr
icul
ture
[U
SD
A])
, 21
(Foo
d an
d D
rug
Adm
inis
trat
ion
[FD
A])
, an
d 27
(B
urea
u of
Alc
ohol
, Tob
acco
, an
d Fi
rear
ms
[BA
TF
]).
Offi
ce o
f th
e Fe
dera
l R
egis
ter,
Nat
iona
l Arc
hive
s an
d R
ecor
ds A
dmin
istr
atio
n, U
. S
. G
over
nmen
tP
rint
ing
Offi
ce, W
ashi
ngto
n, D
C.
Des
hpan
de,
S.
S.,
Sal
unkh
e, D
. K
., an
d D
eshp
ande
, U
. S
. (1
995)
Foo
d A
cidu
lant
s. I
n: M
aga,
J. A
.,an
d A
. T. T
u (E
ds.)
, Fo
od A
ddit
ive
Toxi
colo
gy.
Mar
cel
Dek
ker,
Inc.
, N
ew Y
ork,
Ch.
2.
Doo
res,
S.
(199
0) p
H C
ontr
ol A
gent
s an
d A
cidu
lant
s, p
p. 4
775
10.
In:
Bra
nen,
A.
L.,
Dav
idso
n,
P. M
., an
d S
. S
alm
inen
(E
ds.)
, Fo
od A
ddit
ives
.M
arce
l D
ekke
r, In
c.,
New
Yor
k, C
h. 1
3.D
oore
s, S
. (1
993)
Org
anic
Aci
ds.
In:
Dav
idso
n, P
. M
., an
d A
. L
. B
rane
n (E
ds.)
, Ant
imic
robi
als
inFo
ods,
2nd
edn
., M
arce
l D
ekke
r, In
c.,
New
Yor
k, p
p. 9
513
6.Fo
od C
hem
ical
s C
odex
(198
1) 3
rd e
dn.,
Com
mit
tee
on F
ood
Che
mic
als
Cod
ex,
Food
and
Nut
riti
onB
oard
, In
stit
ute
of M
edic
ine,
Nat
iona
l Aca
dem
y of
Sci
ence
s, N
atio
nal A
cade
my
Pre
ss, W
ashi
ngto
n,D
C.
Aci
dula
nts
6
Food
Che
mic
als
Cod
ex(1
996)
4th
edn
., C
omm
itte
e on
Foo
d C
hem
ical
s C
odex
, Fo
od a
nd N
utri
tion
Boa
rd,
Inst
itut
e of
Med
icin
e, N
atio
nal A
cade
my
of S
cien
ces,
Nat
iona
l Aca
dem
y P
ress
, Was
hing
ton,
DC
. Lew
is,
R.
J.,
Sr.
(198
9) F
ood
Add
itiv
es H
andb
ook.
Van
Nos
tran
d R
einh
old,
New
Yor
k.L
ide,
D.
R.
(Ed.
) (1
993)
Han
dboo
k of
Che
mis
try
and
Phy
sics
.74
th e
dn.
CR
C P
ress
, In
c.,
Boc
aR
aton
, F
L.
Aci
dula
nts
8
NA
ME
:A
dipi
c ac
id
CA
TE
GO
RY
:C
hela
ting
age
nts/
pH
con
trol
age
nts/
Pre
serv
ativ
es/
Fla
vour
enh
ance
rs a
nd m
odifi
ers/
Flo
ur a
nd b
akin
gad
ditiv
es
FO
OD
USE
:B
aked
goo
ds/
Dai
ry p
rodu
cts/
Edi
ble
oils
and
fat
s/ F
ish
and
seaf
oods
and
pro
duct
s/ M
eat,
poul
try
and
eggs
and
pro
duct
s/ F
ruit
, ve
geta
bles
and
nut
s an
d pr
oduc
ts/
Bev
erag
es/ V
ineg
ar,
pick
les
and
sauc
es
SYN
ON
YM
S:A
cifl
octi
n/ A
cine
tten
/ Adi
lact
ette
n/ A
dipi
nic
acid
/ H
exan
edio
ic a
cid/
Mol
ten
adip
ic a
cid/
1,
4-B
utan
edic
arbo
xyli
c ac
id/
1,6-
Hex
aned
ioic
aci
d/ C
AS
124
-04-
9/ D
OT
907
7/ F
EM
A N
o. 2
011
FO
RM
UL
A:
HO
OC
-(C
H2)
4-C
OO
H
MO
LE
CU
LA
R M
ASS
:14
6.14
AL
TE
RN
AT
IVE
FO
RM
S:C
alci
um a
dipa
te;
Mag
nesi
um a
dipa
te
PR
OP
ER
TIE
S A
ND
AP
PE
AR
AN
CE
:W
hite
cry
stal
s or
cry
stal
line
, no
n-hy
gros
copi
c po
wde
r
BO
ILIN
G P
OIN
T I
N
C A
T V
AR
IOU
S 33
7.5
(clo
sed
cup)
PR
ESS
UR
ES
(IN
CL
UD
ING
760
mm
Hg)
:
ME
LT
ING
RA
NG
E I
N
C:
151.
515
4
FL
ASH
PO
INT
IN
C
:19
6
ION
ISA
TIO
N C
ON
STA
NT
AT
25
C:
3.71
10
-5
3.87
10
-6
DE
NSI
TY
AT
20
C (
AN
D O
TH
ER
1.
360
@ 2
5/4
T
EM
PE
RA
TU
RE
S) I
N g
/l:
HE
AT
OF
CO
MB
UST
ION
AT
25
C:
668.
29kg
cal
orie
s/gr
am m
olec
ular
wei
ght
VAP
OU
R P
RE
SSU
RE
AT
VA
RIO
US
159.
5(1
mm
)T
EM
PE
RA
TU
RE
S IN
mm
Hg:
191
(5m
m)
205.
5(1
0m
m)
Adi
pic
acid
9
222
(20
mm
)24
0.5
(40
mm
)26
5(1
00m
m)
337.
5(7
60m
m)
PU
RIT
Y %
:9
9.6
WA
TE
R C
ON
TE
NT
MA
XIM
UM
IN
%:
0.2
HE
AV
Y M
ET
AL
CO
NT
EN
T M
AX
IMU
M I
N10
ppm
:
AR
SEN
IC C
ON
TE
NT
MA
XIM
UM
IN
ppm
:3
ASH
MA
XIM
UM
IN
%:
0.0
020
.02
SOL
UB
ILIT
Y %
AT
VA
RIO
US
TE
MP
ER
AT
UR
E/p
H C
OM
BIN
AT
ION
S:
in w
ater
:@
100
C16
0@
20
C1.
4
in e
than
ol s
olut
ion:
Free
ly s
olub
le
FU
NC
TIO
N I
N F
OO
DS:
Adi
pic
acid
is
GR
AS
for
mis
cell
aneo
us a
nd g
ener
al-p
urpo
se u
sage
in
the
Uni
ted
Sta
tes
wit
h no
lim
itat
ion
othe
r th
an g
ood
man
ufac
turi
ng p
ract
ices
. Adi
pic
acid
can
be
used
as
a pH
con
trol
age
nt,
neut
rali
sing
age
nt,
leav
enin
g ag
ent
and
flav
ouri
ng a
gent
. It
can
be
used
to
alte
r th
e ac
idit
y of
aci
difi
edm
ilk,
aci
difi
ed l
ow-f
at m
ilk
and
acid
ified
ski
m m
ilk,
mar
gari
ne o
r ol
eom
arga
rine
. It
can
be
used
as
ase
ques
tran
t in
oil
s an
d im
prov
es m
elti
ng c
hara
cter
isti
cs a
nd t
extu
re o
f pr
oces
s ch
eese
and
che
ese
spre
ads.
It
is u
sed
in p
uddi
ngs
and
gela
tin
to i
mpr
ove
set
and
mai
ntai
n ac
idit
ies
wit
hin
the
rang
e of
pH
2.5
3.0.
It
is a
n ex
cell
ent,
slow
-act
ing,
lea
veni
ng a
gent
tha
t su
ppor
ts t
he e
ven
rele
ase
of c
arbo
n di
oxid
ein
bak
ed g
oods
. It
inc
reas
es t
he w
hipp
ing
qual
ity
of p
rodu
cts
cont
aini
ng e
gg w
hite
. It
can
be
used
in
the
prod
ucti
on o
f re
sino
us a
nd p
olym
eric
coa
ting
s. M
axim
um l
evel
s re
com
men
ded
are
0.00
04%
for
froz
en d
airy
des
sert
s, 0
.005
% f
or n
on-a
lcoh
olic
bev
erag
es,
0.05
% f
or b
aked
goo
ds a
nd b
akin
g m
ixes
,0.
1% f
or g
ravi
es,
0.3%
for
fat
s, o
ils
and
mea
t pr
oduc
ts,
0.45
% f
or d
airy
pro
duct
ana
logu
es,
0.55
% f
orge
lati
n, p
uddi
ngs,
and
fill
ings
, 1.
3% f
or s
nack
foo
ds,
5% f
or c
ondi
men
ts a
nd r
elis
hes
and
0.02
% f
orot
her
food
cat
egor
ies
whe
n us
ed i
n ac
cord
ance
wit
h go
od m
anuf
actu
ring
pra
ctic
es.
Aci
dula
nts
10
Dii
sobu
tyl
adip
ate
can
be u
sed
as a
com
pone
nt o
f ad
hesi
ves
and
a pl
asti
cise
r fo
r fo
od p
acka
ging
mat
eria
ls a
t le
vels
not
to
exce
ed g
ood
man
ufac
turi
ng p
ract
ices
.
AL
TE
RN
AT
IVE
S:A
dipi
c ac
id i
s us
ed a
s an
aci
dula
nt i
n co
mm
erci
al b
akin
g po
wde
rs t
o re
plac
e ta
rtar
ic a
cid
and
crea
m o
fta
rtar
and
pho
spha
tes
beca
use
adip
ic a
cid
is n
on-h
ygro
scop
ic.
TE
CH
NO
LO
GY
OF
USE
IN
FO
OD
S:A
dipi
c ac
id p
K1
=4.
43;
pK2
=5.
41A
dipi
c ac
id i
s fo
ur t
o fi
ve t
imes
mor
e so
lubl
e th
an f
umar
ic a
cid
at r
oom
tem
pera
ture
and
has
the
low
est
acid
ity
of a
ny o
f th
e fo
od a
cids
. It
im
part
s a
slow
ly d
evel
opin
g, s
moo
th,
mil
dly
acid
flav
our
and
is e
ssen
tial
in
supp
lem
enti
ng f
oods
wit
h de
lica
te fl
avou
rs.
It i
s pr
acti
cally
non
-hyg
rosc
opic
whi
ch i
s an
adva
ntag
e in
pro
long
ing
the
shel
f li
fe o
f po
wde
red
prod
ucts
.
SYN
ER
GIS
TS:
Adi
pic
acid
com
bine
d w
ith
sodi
um m
etab
isul
fite
can
be
used
in
the
pres
erva
tion
of
saus
ages
and
oth
erm
eat
prod
ucts
.
FO
OD
SA
FE
TY
ISS
UE
S:L
D50
(mg/
kg b
ody
wei
ght)
adi
pic
acid
. M
ouse
1,9
00 o
ral
rout
e; 6
80 i
ntra
veno
us r
oute
; 27
5in
trap
erit
onea
l ro
ute.
Rat
3,6
00 o
ral
rout
e. R
abbi
t 2,
430
4,86
0 or
al r
oute
; 2,
430
intr
aven
ous
rout
e.A
ccep
tabl
e da
ily i
ntak
e fo
r hu
man
s of
adi
pic
acid
is
lim
ited
con
diti
onal
ly u
p to
5m
g/kg
bod
yw
eigh
t.
LE
GIS
LA
TIO
N:
USA
:A
dipi
c ac
id:
9 C
FR
318
.7;
21 C
FR
75.
85,
131.
111,
131
.136
, 13
1.14
4, 1
66.1
10,
172.
515,
175
.300
,17
5.32
0, 1
77.2
420,
184
.100
9D
iiso
buty
l ad
ipat
e: 2
1 C
FR
175
.105
, 18
1.27
RE
FE
RE
NC
ES:
Bud
avar
i, S
., O
Nei
ll,
M.
J.,
Sm
ith,
A.,
and
Hec
kelm
an,
P. E
. (1
989)
The
Mer
ck I
ndex
.11
th e
dn.,
Mer
ck,
Rah
way
, N
J.C
ode
of F
eder
al R
egul
atio
ns(C
FR
) (1
995)
Vol
umes
9 (
U.
S.
Dep
artm
ent
of A
gric
ultu
re [
US
DA
]),
21 (
Food
and
Dru
g A
dmin
istr
atio
n [F
DA
]),
and
27 (
Bur
eau
of A
lcoh
ol, T
obac
co,
and
Fire
arm
s[B
AT
F])
. O
ffice
of
the
Fede
ral
Reg
iste
r, N
atio
nal A
rchi
ves
and
Rec
ords
Adm
inis
trat
ion,
U.
S.
Gov
ernm
ent
Pri
ntin
g O
ffice
, Was
hing
ton,
DC
.D
eshp
ande
, S
. S
., S
alun
khe,
D.
K.,
and
Des
hpan
de,
U.
S.
(199
5) F
ood
Aci
dula
nts.
In:
Mag
a, J
. A.,
and
A. T
. Tu
(Eds
.),
Food
Add
itiv
e To
xico
logy
. M
arce
l D
ekke
r, In
c.,
New
Yor
k, C
h. 2
.
Adi
pic
acid
11
Doo
res,
S.
(199
0) p
H C
ontr
ol A
gent
s an
d A
cidu
lant
s. I
n: B
rane
n, A
. L
., D
avid
son,
P.
M.,
and
S.
Sal
min
en (
Eds
.),
Food
Add
itiv
es.
Mar
cel
Dek
ker,
Inc.
, N
ew Y
ork,
pp.
477
510
.D
oore
s, S
. (1
993)
Org
anic
Aci
ds.
In:
Dav
idso
n, P
. M
., an
d A
. L
. B
rane
n (E
ds.)
, Ant
imic
robi
als
inFo
ods,
2nd
edn
., M
arce
l D
ekke
r, In
c.,
New
Yor
k, p
p. 9
513
6.Fo
od C
hem
ical
s C
odex
(198
1) 3
rd e
dn.,
Com
mit
tee
on F
ood
Che
mic
als
Cod
ex,
Food
and
Nut
riti
onB
oard
, In
stit
ute
of M
edic
ine,
Nat
iona
l Aca
dem
y of
Sci
ence
s, N
atio
nal A
cade
my
Pre
ss, W
ashi
ngto
n,D
C. Fo
od C
hem
ical
s C
odex
(199
6) 4
th e
dn.,
Com
mit
tee
on F
ood
Che
mic
als
Cod
ex,
Food
and
Nut
riti
onB
oard
, In
stit
ute
of M
edic
ine,
Nat
iona
l Aca
dem
y of
Sci
ence
s, N
atio
nal A
cade
my
Pre
ss, W
ashi
ngto
n,D
C. Lew
is,
R.
J.,
Sr.
(198
9) F
ood
Add
itiv
es H
andb
ook.
Van
Nos
tran
d R
einh
old,
New
Yor
k.L
ide,
D.
R.
(Ed.
) (1
993)
Han
dboo
k of
Che
mis
try
and
Phy
sics
.74
th e
dn.
CR
C P
ress
, In
c.,
Boc
aR
aton
, F
L.
Aci
dula
nts
12
NA
ME
:C
apry
lic a
cid
CA
TE
GO
RY
:E
mul
sifi
ers/
stab
ilis
ers/
pH
con
trol
age
nts/
Pre
serv
ativ
es/
Fla
vour
enh
ance
rs a
nd m
odifi
ers/
Ant
i-ca
king
agen
ts/ A
ntif
oam
ing
agen
t/ F
oam
ing
agen
ts/
Gla
zing
and
coa
ting
age
nts
FO
OD
USE
:B
aked
goo
ds/
Dai
ry p
rodu
cts/
Edi
ble
oils
and
fat
s/ M
eat,
poul
try
and
eggs
and
pro
duct
s/ F
ruit
,ve
geta
bles
and
nut
s an
d pr
oduc
ts/
Sug
ars,
sug
ar p
rese
rves
and
con
fect
ione
ry
SYN
ON
YM
S:C
-8 a
cid/
Hex
acid
898
/ n-
Cap
ryli
c ac
id/
n-O
ctoi
c ac
id/
n-O
ctyl
ic a
cid/
neo
-fat
8/
Oct
anoi
c ac
id/
Oct
icac
id/
1-H
epta
neca
rbox
ylic
aci
d/ C
AS
124
-07-
2
FO
RM
UL
A:
CH
3-(C
H2)
6-C
OO
H
MO
LE
CU
LA
R M
ASS
:14
4.22
AL
TE
RN
AT
IVE
FO
RM
S:A
lum
iniu
m c
apry
late
; ca
lciu
m c
apry
late
; co
balt
cap
ryla
te;
iron
cap
ryla
te;
mag
nesi
um c
apry
late
;m
anga
nese
cap
ryla
te;
pota
ssiu
m c
apry
late
; so
dium
cap
ryla
te
PR
OP
ER
TIE
S A
ND
AP
PE
AR
AN
CE
:C
olou
rles
s, o
ily l
iqui
d
BO
ILIN
G P
OIN
T I
N
C A
T V
AR
IOU
S 23
9.3
PR
ESS
UR
ES
(IN
CL
UD
ING
760
mm
Hg)
:
ME
LT
ING
RA
NG
E I
N
C:
16.5
16.
7
ION
ISA
TIO
N C
ON
STA
NT
AT
25
C:
1.28
10
-5
DE
NSI
TY
AT
20
C (
AN
D O
TH
ER
0.
9088
@ 2
0/4
T
EM
PE
RA
TU
RE
S) I
N g
/l:
VAP
OU
R P
RE
SSU
RE
AT
VA
RIO
US
92.3
(1m
m)
TE
MP
ER
AT
UR
ES
IN m
mH
g:12
4(1
0m
m)
150.
6(4
0m
m)
172.
2(1
00m
m)
213.
9(4
00m
m)
237.
5(7
60m
m)
Cap
ryli
c ac
id13
PU
RIT
Y %
:99
.6
WA
TE
R C
ON
TE
NT
MA
XIM
UM
IN
%:
10
HE
AV
Y M
ET
AL
CO
NT
EN
T
3M
AX
IMU
M I
N p
pm:
AR
SEN
IC C
ON
TE
NT
MA
XIM
UM
IN
ppm
:0.
1
SOL
UB
ILIT
Y %
AT
VA
RIO
US
TE
MP
ER
AT
UR
E/p
H C
OM
BIN
AT
ION
S:
in w
ater
:@
20
C0.
068
in e
than
ol s
olut
ion:
Free
ly s
olub
le
FU
NC
TIO
N I
N F
OO
DS:
Cap
ryli
c ac
id i
s G
RA
S f
or m
isce
llan
eous
and
gen
eral
-pur
pose
usa
ge i
n th
e U
nite
d S
tate
s w
ith
noli
mit
atio
n ot
her
than
goo
d m
anuf
actu
ring
pra
ctic
es.
Cap
ryli
c ac
id c
an b
e us
ed a
s a
flav
ouri
ng a
gent
and
adju
vant
, lu
bric
ant,
bind
er a
nd d
efoa
min
g ag
ent.
It c
an b
e us
ed i
ndir
ectly
as
an a
ntim
icro
bial
age
nt i
nch
eese
wra
pper
s an
d as
a c
oati
ng o
n fr
esh
citr
us f
ruit
s. I
t ca
n al
so b
e us
ed t
o as
sist
in
lye
peel
ing.
It
isan
ind
irec
t an
tim
icro
bial
foo
d ad
ditiv
e w
hen
mig
rati
ng t
o fo
od f
rom
pap
er a
nd p
aper
boar
d pr
oduc
ts.
Itca
n be
use
d as
a s
anit
isin
g so
luti
on o
n fo
od p
roce
ssin
g eq
uipm
ent.
Max
imum
lev
els
reco
mm
ende
d fo
rsp
ecifi
c pr
oduc
ts a
re 0
.005
% f
or f
ats
and
oils
, fr
ozen
dai
ry d
esse
rts,
gel
atin
s, p
uddi
ngs,
mea
t pr
oduc
tsan
d so
ft c
andy
, 0.
013%
for
bak
ed g
oods
and
bak
ing
mix
es,
0.01
6% f
or s
nack
foo
ds,
0.04
% f
or c
hees
es,
and
0.00
1% o
r le
ss f
or o
ther
foo
d ca
tego
ries
.A
lum
iniu
m,
calc
ium
, m
agne
sium
, po
tass
ium
or
sodi
um c
apry
late
can
be
used
as
a bi
nder
, em
ulsi
fier
and
anti
-cak
ing
agen
t w
hen
used
in
acco
rdan
ce w
ith
good
man
ufac
turi
ng p
ract
ices
. The
sal
ts o
fca
pryl
ic a
cid
can
also
be
used
in
the
prod
ucti
on o
f re
sino
us a
nd p
olym
eric
coa
ting
s.C
obal
t, ir
on o
r m
anga
nese
cap
ryla
te c
an b
e us
ed a
s a
drie
r w
hen
mig
rati
ng f
rom
foo
d pa
ckag
ing
mat
eria
l, w
ith
no l
imit
atio
n ot
her
than
goo
d m
anuf
actu
ring
pra
ctic
es.
TE
CH
NO
LO
GY
OF
USE
IN
FO
OD
S:C
apry
lic
acid
pK
1=
4.89
Cap
ryli
c ac
id i
mpa
rts
a s
wea
t-li
ke
or c
hees
y od
our
and
butt
ery
tast
e to
foo
ds.
It i
s m
ore
inhi
bito
ryto
a b
road
gro
up o
f m
icro
orga
nism
s at
a l
ower
con
cent
rati
on a
t ar
ound
neu
tral
pH
tha
n ot
her
acid
ulan
ts.
Aci
dula
nts
14
FO
OD
SA
FE
TY
ISS
UE
S:L
D50
(mg/
kg b
ody
wei
ght)
. M
ouse
600
int
rave
nous
rou
te.
Acc
epta
ble
inta
ke f
or h
uman
s of
cap
ryli
c ac
id i
s no
t li
mit
ed.
LE
GIS
LA
TIO
N:
USA
:C
apry
lic
acid
: 21
CF
R 1
72.2
10,
172.
860,
173
.315
, 17
3.34
0, 1
78.1
010,
182
.90,
184
.102
5, 1
86.1
025
Alu
min
ium
cap
ryla
te:
21 C
FR
172
.863
Cal
cium
cap
ryla
te:
21 C
FR
172
.863
Cob
alt
capr
ylat
e: 2
1 C
FR
181
.25
Iron
cap
ryla
te:
21 C
FR
181
.25
Mag
nesi
um c
apry
late
: 21
CF
R 1
72.8
63M
anga
nese
cap
ryla
te:
21 C
FR
181
.25
Pota
ssiu
m c
apry
late
: 21
CF
R 1
72.8
63S
odiu
m c
apry
late
: 21
CF
R 1
72.8
63
RE
FE
RE
NC
ES:
Bud
avar
i, S
., O
Nei
ll,
M.
J.,
Sm
ith,
A.,
and
Hec
kelm
an,
P. E
. (1
989)
The
Mer
ck I
ndex
.11
th e
dn.,
Mer
ck,
Rah
way
, N
J.C
ode
of F
eder
al R
egul
atio
ns(C
FR
) (1
995)
Vol
umes
9 (
U.
S.
Dep
artm
ent
of A
gric
ultu
re [
US
DA
]),
21 (
Food
and
Dru
g A
dmin
istr
atio
n [F
DA
]),
and
27 (
Bur
eau
of A
lcoh
ol, T
obac
co,
and
Fire
arm
s[B
AT
F])
. O
ffice
of
the
Fede
ral
Reg
iste
r, N
atio
nal A
rchi
ves
and
Rec
ords
Adm
inis
trat
ion,
U.
S.
Gov
ernm
ent
Pri
ntin
g O
ffice
, Was
hing
ton,
DC
.D
eshp
ande
, S
. S
., S
alun
khe,
D.
K.,
and
Des
hpan
de,
U.
S.
(199
5) F
ood
Aci
dula
nts.
In:
Mag
a, J
. A.,
and
A. T
. Tu
(Eds
.),
Food
Add
itiv
e To
xico
logy
. M
arce
l D
ekke
r, In
c.,
New
Yor
k, C
h. 2
.D
oore
s, S
. (1
990)
pH
Con
trol
Age
nts
and
Aci
dula
nts.
In:
Bra
nen,
A.
L.,
Dav
idso
n, P
. M
., an
d S
. S
alm
inen
(E
ds.)
, Fo
od A
ddit
ives
.M
arce
l D
ekke
r, In
c.,
New
Yor
k, p
p. 4
775
10.
Doo
res,
S.
(199
3) O
rgan
ic A
cids
. In
: D
avid
son,
P.
M.,
and
A.
L.
Bra
nen
(Eds
.), A
ntim
icro
bial
s in
Food
s, 2
nd e
dn.,
Mar
cel
Dek
ker,
Inc.
, N
ew Y
ork,
pp.
95
136.
Food
Che
mic
als
Cod
ex(1
981)
3rd
edn
., C
omm
itte
e on
Foo
d C
hem
ical
s C
odex
, Fo
od a
nd N
utri
tion
Boa
rd,
Inst
itut
e of
Med
icin
e, N
atio
nal A
cade
my
of S
cien
ces,
Nat
iona
l Aca
dem
y P
ress
, Was
hing
ton,
DC
.
Cap
ryli
c ac
id15
Food
Che
mic
als
Cod
ex(1
996)
4th
edn
., C
omm
itte
e on
Foo
d C
hem
ical
s C
odex
, Fo
od a
nd N
utri
tion
Boa
rd,
Inst
itut
e of
Med
icin
e, N
atio
nal A
cade
my
of S
cien
ces,
Nat
iona
l Aca
dem
y P
ress
, Was
hing
ton,
DC
. Lew
is,
R.
J.,
Sr.
(198
9) F
ood
Add
itiv
es H
andb
ook.
Van
Nos
tran
d R
einh
old,
New
Yor
k.L
ide,
D.
R.
(Ed.
) (1
993)
Han
dboo
k of
Che
mis
try
and
Phy
sics
.74
th e
dn.
CR
C P
ress
, In
c.,
Boc
aR
aton
, F
L.
Aci
dula
nts
16
NA
ME
:C
itri
c ac
id
CA
TE
GO
RY
:E
mul
sifi
ers/
stab
ilis
ers/
Che
lati
ng a
gent
s/ N
utri
tive
addi
tives
/ Ant
ioxi
dant
s/ p
H c
ontr
ol a
gent
s/P
rese
rvat
ives
/ F
lavo
ur e
nhan
cers
and
mod
ifier
s/ S
olve
nts/
Flo
ur a
nd b
akin
g ad
ditiv
es/ A
nti-
caki
ngag
ents
/ Fi
rmin
g ag
ents
/ G
lazi
ng a
nd c
oati
ng a
gent
s
FO
OD
USE
:B
aked
goo
ds/
Dai
ry p
rodu
cts/
Edi
ble
oils
and
fat
s/ F
ish
and
seaf
oods
and
pro
duct
s/ M
eat,
poul
try
and
eggs
and
pro
duct
s/ F
ruit
, ve
geta
bles
and
nut
s an
d pr
oduc
ts/
Bev
erag
es/
Sof
t dr
inks
/ S
ugar
, su
gar
pres
erve
s an
d co
nfec
tion
ery/
Alc
ohol
ic d
rink
s/ V
ineg
ar,
pick
les
and
sauc
es
SYN
ON
YM
S:A
cile
tten
/ B
oxyl
ic a
cid/
Cit
rett
en/
Cit
ro/
2-H
ydro
xy-1
,2,3
-pro
pane
tric
arbo
xyli
c ac
id/
b-H
ydro
xytr
icar
bally
ic a
cid/
b-H
ydro
xytr
icar
boxy
lic
acid
/ C
AS
77-
92-9
/ F
EM
A N
o. 2
306
FO
RM
UL
A:
CH
2-(C
OO
H)-
C-(
OH
)(C
OO
H)-
CH
2-C
OO
H
MO
LE
CU
LA
R M
ASS
:19
2.14
AL
TE
RN
AT
IVE
FO
RM
S:A
mm
oniu
m c
itra
te;
calc
ium
cit
rate
; di
pota
ssiu
m c
itra
te;
diso
dium
cit
rate
; fe
rric
am
mon
ium
cit
rate
;fe
rric
cit
rate
; fe
rrou
s ci
trat
e; i
ron
amm
oniu
m c
itra
te;
isop
ropy
l ci
trat
e; m
agne
sium
cit
rate
; m
anga
nese
citr
ate;
mon
ogly
ceri
de c
itra
te;
mon
opot
assi
um c
itra
te;
mon
osod
ium
cit
rate
; st
eary
l ci
trat
e; s
tear
ylm
onog
lyce
ridy
l ci
trat
e; t
riet
hyl
citr
ate;
tri
pota
ssiu
m c
itra
te;
tris
odiu
m c
itra
te
PR
OP
ER
TIE
S A
ND
AP
PE
AR
AN
CE
:C
olou
rles
s, o
dour
less
, tr
ansl
ucen
t cr
ysta
ls o
r as
a w
hite
gra
nula
r to
fine
cry
stal
line
pow
der
BO
ILIN
G P
OIN
T I
N
C A
T V
AR
IOU
S D
ecom
posi
tion
PR
ESS
UR
ES
(IN
CL
UD
ING
760
mm
Hg)
:
ME
LT
ING
RA
NG
E I
N
C:
153
(anh
ydro
us f
orm
)10
0 (m
onoh
ydra
te)
FL
ASH
PO
INT
IN
C
:10
0
ION
ISA
TIO
N C
ON
STA
NT
AT
25
C:
7.10
10
-4
1.68
10
-5
4.10
10
-7
Cit
ric
acid
17
DE
NSI
TY
AT
20
C (
AN
D O
TH
ER
1.
665
(anh
ydro
us f
orm
) 20
/4
TE
MP
ER
AT
UR
ES)
IN
g/l:
1.54
2 (m
onoh
ydra
te)
20/
4
HE
AT
OF
CO
MB
UST
ION
AT
25
C I
N J
/kg:
468.
6 (a
nhyd
rous
for
m)
PU
RIT
Y %
:9
9.5
WA
TE
R C
ON
TE
NT
MA
XIM
UM
IN
%:
0.5
(anh
ydro
us f
orm
)8.
8 (h
ydro
us f
orm
)
HE
AV
Y M
ET
AL
CO
NT
EN
T
10M
AX
IMU
M I
N p
pm:
AR
SEN
IC C
ON
TE
NT
MA
XIM
UM
IN
ppm
:3
ASH
MA
XIM
UM
IN
%:
0.05
SOL
UB
ILIT
Y %
AT
VA
RIO
US
TE
MP
ER
AT
UR
E/p
H C
OM
BIN
AT
ION
S:
in w
ater
:@
10
C54
.0@
20
C59
.2@
30
C64
.3@
40
C68
.6@
50
C70
.9@
60
C73
.5@
70
C76
.2@
80
C78
.8@
90
C81
.4@
100
C84
.0
in e
than
ol s
olut
ion:
@ 2
5C
1g/
2m
l
Aci
dula
nts
18
FU
NC
TIO
N I
N F
OO
DS:
Cit
ric
acid
is
GR
AS
for
mis
cell
aneo
us a
nd g
ener
al-p
urpo
se u
sage
in
the
Uni
ted
Sta
tes
wit
h no
lim
itat
ion
othe
r th
an g
ood
man
ufac
turi
ng p
ract
ices
. C
itri
c ac
id i
s us
ed a
s a
curi
ng a
ccel
erat
or,
disp
ersi
ng a
gent
, se
ques
tran
t, an
d sy
nerg
ist
for
anti
oxid
ants
. C
itri
c ac
id c
an b
e us
ed t
o al
ter
the
acid
ity
of a
cidi
fied
mil
k, a
cidi
fied
low
-fat
mil
k, a
cidi
fied
ski
m m
ilk,
cul
ture
d m
ilk,
cul
ture
d lo
w-f
at m
ilk,
acid
ified
ski
m m
ilk,
cul
ture
d sk
im m
ilk,
mar
gari
ne a
nd o
leom
arga
rine
. It
can
als
o be
use
d to
alt
er t
heac
idit
y of
col
d pa
ck c
hees
e fo
od s
uch
that
the
pH
doe
s no
t ex
ceed
4.5
, pa
steu
rise
d pr
oces
s ch
eese
(pH
5.3)
, ch
eese
foo
d (p
H 5
.0),
che
ese
spre
ad (
pH 4
.0),
and
dry
cur
d co
ttag
e ch
eese
(pH
4.5
4.7
). I
t ca
n be
use
d to
alt
er t
he a
cidi
ty o
f ca
nned
fru
its,
cor
n, a
rtifi
cial
ly s
wee
tene
d ca
nned
figs
, ca
nned
pea
ches
,an
d ca
nned
pru
ne j
uice
, ar
tifi
cial
ly s
wee
tene
d fr
uit
jelly
, fr
uit
pres
erve
s, j
ams,
mea
t an
d m
eat
food
prod
ucts
, an
d po
ultr
y. I
t co
ntro
ls a
cidi
ty i
n pe
ctin
and
alg
inat
e ge
ls a
nd r
educ
es h
eat
proc
essi
ngre
quir
emen
ts b
y lo
wer
ing
pH.
It e
nhan
ces
the
flav
our
of c
itru
s-ba
sed
food
s in
clud
ing
cann
ed s
wee
tene
dap
rico
ts,
cher
ries
, pe
ars,
and
chi
li c
on c
arne
. C
itri
c ac
id i
s a
prec
urso
r to
dia
cety
l an
d in
dire
ctly
impr
oves
the
flav
our
and
arom
a of
a v
arie
ty o
f cu
ltur
ed d
airy
pro
duct
s. I
t is
lim
ited
to
0.15
% b
y w
eigh
tof
the
mil
k us
ed o
r eq
uiva
lent
am
ount
of
sodi
um c
itra
te a
s a
flav
our
prec
urso
r or
at
0.1%
in
sour
cre
aman
d so
ur h
alf-
and-
half
. It
ass
ists
in
cara
mel
isat
ion.
It
can
be u
sed
a pl
asti
cise
r an
d an
em
ulsi
fyin
g ag
ent
to p
rovi
de t
extu
re a
nd i
mpr
ove
mel
ting
cha
ract
eris
tics
in
past
euri
sed
proc
esse
d ch
eese
at
a le
vel
not
toex
ceed
3%
. C
itri
c ac
id i
s li
mit
ed a
t 0.
01%
alo
ne o
r in
com
bina
tion
wit
h an
tiox
idan
ts f
or a
ny p
rodu
ctco
ntai
ning
ant
ioxi
dant
s. I
t is
app
rove
d fo
r us
e in
ice
-cre
am,
sher
bet
and
ices
, be
vera
ges,
and
sal
addr
essi
ngs.
Cit
ric
acid
sin
gly
or i
n co
mbi
nati
on w
ith
sodi
um a
ceta
te c
an d
elay
dis
colo
rati
on o
n fr
esh
cuts
of
beef
, la
mb,
and
por
k at
lev
els
not
to e
xcee
d 25
0pp
m o
r 0.
9m
g/sq
in
of p
rodu
ct s
urfa
ce o
rex
ceed
500
ppm
of
1.8
mg/
sq i
n of
sur
face
whe
n in
com
bina
tion
wit
h as
corb
ic a
cid,
ery
thor
bic
acid
or
sodi
um a
scor
bate
. C
itri
c ac
id m
ay b
e us
ed i
n cu
red
prod
ucts
or
in 1
0% s
olut
ion
used
to
spra
y su
rfac
esof
cur
ed m
eats
and
mea
t fo
od p
rodu
cts
prio
r to
pac
kagi
ng t
o re
plac
e up
to
50%
of
the
asco
rbic
aci
d,er
ytho
rbic
aci
d, s
odiu
m a
scor
bate
, or
sod
ium
ery
thor
bate
tha
t is
use
d. I
t is
use
d to
pre
serv
e cu
red
colo
ur o
f po
rk c
uts
duri
ng s
tora
ge a
t a
leve
l no
t to
exc
eed
30%
in
wat
er s
olut
ion
used
to
spra
y su
rfac
esof
cur
ed c
uts
prio
r to
pac
kagi
ng.
It c
an b
e us
ed a
t le
vels
not
to
exce
ed 0
.001
% i
n dr
y sa
usag
e, 0
.01%
in f
resh
por
k sa
usag
e, a
nd 0
.01%
in
drie
d m
eats
. It
s us
e is
lim
ited
at
0.00
3% f
or d
ry s
ausa
ge i
nco
mbi
nati
on w
ith
anti
oxid
ants
. C
itri
c ac
id m
ay b
e us
ed t
o re
plac
e up
to
50%
of
the
asco
rbic
aci
d or
sodi
um a
scor
bate
in
poul
try
to a
ccel
erat
e co
lour
fixi
ng a
nd i
s li
mit
ed a
t 0.
01%
alo
ne o
r in
com
bina
tion
wit
h an
tiox
idan
ts i
n po
ultr
y fa
ts t
o in
crea
se e
ffec
tiven
ess
of a
ntio
xida
nts.
Its
use
is
lim
ited
for
Fre
nch
dres
sing
, m
ayon
nais
e an
d sa
lad
dres
sing
at
25%
or
less
of
the
wei
ght
of t
he a
cids
of
the
vine
gar
ordi
lute
d vi
nega
r ca
lcul
ated
as
acet
ic a
cid.
Cit
ric
acid
can
be
adde
d to
gra
pes
afte
r fe
rmen
tati
on o
r in
Cit
ric
acid
19
com
bina
tion
wit
h ot
her
acid
s af
ter
ferm
enta
tion
to
corr
ect
defi
cien
cies
at
a le
vel
not
to e
xcee
d 9
g/l
offi
nish
ed w
ine.
It
may
be
adde
d to
adj
ust
the
acid
ity
of c
itru
s fr
uit
juic
e or
win
e at
a l
evel
not
to
exce
ed9
g/l
fini
shed
win
e. I
t pr
even
ts c
loud
y pr
ecip
itat
es a
nd i
nhib
its
oxid
atio
n. C
itri
c ac
id c
an b
e us
ed t
ost
abil
ise
win
e at
a l
evel
not
to
exce
ed 5
.8lb
/100
0 ga
llon
s (c
a. 1
20m
g/l)
.A
mm
oniu
m c
itra
te i
s G
RA
S f
or m
isce
llan
eous
and
gen
eral
-pur
pose
usa
ge i
n th
e U
nite
d S
tate
s w
ith
no l
imit
atio
n ot
her
than
goo
d m
anuf
actu
ring
pra
ctic
es. A
mm
oniu
m c
itra
te c
an b
e us
ed a
s a
stab
ilis
erw
hen
mig
rati
ng f
rom
foo
d pa
ckag
ing
mat
eria
l. It
is
used
in
the
man
ufac
ture
of
adhe
sive
s an
d in
the
prod
ucti
on o
f re
sino
us a
nd p
olym
eric
coa
ting
s. I
t ca
n be
use
d as
a fl
avou
r en
hanc
er,
pH c
ontr
ol a
gent
and
is u
sed
in n
on-a
lcoh
olic
bev
erag
es a
nd c
hees
es.
Cal
cium
cit
rate
is
GR
AS
for
mis
cell
aneo
us a
nd g
ener
al-p
urpo
se u
sage
in
the
Uni
ted
Sta
tes
wit
h no
lim
itat
ion
othe
r th
an g
ood
man
ufac
turi
ng p
ract
ices
. C
alci
um c
itra
te c
an b
e us
ed a
s a
nutr
ient
and
diet
ary
supp
lem
ent,
pH c
ontr
ol a
gent
, bu
ffer
, fi
rmin
g ag
ent,
and
sequ
estr
ant.
It i
mpr
oves
the
bak
ing
prop
erti
es o
f fl
our.
It c
an b
e us
ed i
n in
fant
for
mul
a. I
t ca
n be
use
d as
an
emul
sify
ing
agen
t in
past
euri
sed
proc
ess
chee
se,
chee
se f
ood,
and
che
ese
spre
ad a
t a
lim
it o
f 3.
0% a
nd a
gel
ling
age
nt i
nar
tifi
cial
ly s
wee
tene
d je
lly,
frui
t pr
eser
ves
and
jam
. It
is
lim
ited
at
0.1%
as
a fl
avou
r pr
ecur
sor
in s
our
crea
m a
nd s
our
half
-and
-hal
f.Fe
rric
am
mon
ium
cit
rate
, fe
rric
cit
rate
and
fer
rous
cit
rate
are
use
d as
a n
utri
ent
supp
lem
ent
at l
evel
sno
t to
exc
eed
good
man
ufac
turi
ng p
ract
ices
. It
may
als
o be
use
d in
inf
ant
form
ula.
Iron
am
mon
ium
cit
rate
is
used
as
an a
nti-
caki
ng a
gent
in
salt
for
hum
an c
onsu
mpt
ion
at a
lev
el n
otto
exc
eed
25pp
m (
0.00
25%
) in
fini
shed
sal
t.Is
opro
pyl
citr
ate
is G
RA
S f
or m
isce
llan
eous
and
gen
eral
-pur
pose
usa
ge i
n th
e U
nite
d S
tate
s w
ith
noli
mit
atio
n ot
her
than
goo
d m
anuf
actu
ring
pra
ctic
es.
Isop
ropy
l ci
trat
e ca
n be
use
d as
a s
eque
stra
nt,
solv
ent
and
vehi
cle.
It
is u
sed
to p
rote
ct fl
avou
r in
mar
gari
ne a
t a
leve
l of
0.0
2%,
in n
on-a
lcoh
olic
beve
rage
s, f
ats
and
oils
at
leve
ls n
ot t
o ex
ceed
goo
d m
anuf
actu
ring
pra
ctic
es.
It c
an b
e us
ed t
o in
crea
seef
fect
iven
ess
of a
ntio
xida
nts
in l
ard,
sho
rten
ing,
ole
omar
gari
ne,
fres
h po
rk s
ausa
ge,
and
drie
d m
eats
at
a le
vel
of 0
.02%
.M
agne
sium
cit
rate
is
used
in
the
prod
ucti
on o
f re
sino
us a
nd p
olym
eric
coa
ting
s.M
anga
nese
cit
rate
is
GR
AS
for
mis
cell
aneo
us a
nd g
ener
al-p
urpo
se u
sage
in
the
Uni
ted
Sta
tes
wit
hno
lim
itat
ion
othe
r th
an g
ood
man
ufac
turi
ng p
ract
ices
. M
anga
nese
cit
rate
can
be
used
as
a di
etar
ysu
pple
men
t in
bak
ed g
oods
, no
n-al
coho
lic
beve
rage
s, d
airy
pro
duct
ana
logu
es,
fish
pro
duct
s, m
eat
prod
ucts
, m
ilk
prod
ucts
, po
ultr
y pr
oduc
ts,
and
infa
nt f
orm
ula.
Aci
dula
nts
20
Mon
ogly
ceri
de c
itra
te i
s us
ed t
o in
crea
se e