S.I. No. 35/1980 - Health (Emulsifiers, Stabilisers, Thickening and Gelling Agents in Food) Regulations, 1980.

E 322 Leicithins.

Chemical description:

Leicithins are mixtures or fractions of phosphatides obtained by physical procedures from animal or vegetable foodstuffs. The lecithins may be slightly bleached in aqueous medium by means of hydrogen peroxide. This oxidation must not chemically modify the lecithin phosphatides.

Description:

Brown liquid or viscous semi-liquid or powder.

Content:

Not less than 60% substances insoluble in acetone.

Volatile matter:

Not more than 2% determined by drying at 105°C for 1 hour.

Substances insoluble in Toluene:

Not more than 0.3%.

Acid number:

Not more than 35 mg potassium hydroxide per gramme.

Peroxide number:

Equal to or less than 10, expressed as milliequivalents per kg.

Ammonium phosphatides.

Description:

An unctuous semi-solid (at 25°C.) and consisting essentially of a mixture of the ammonium salts of phosphatidic acids derived from partially hardened rapeseed oil together with unreacted partially hardened rapeseed oil.

Matter insoluble in petroleum ether (40°C.-60°C.):

Total: Not more than 2.5%.

Inorganic matter: Not more than 0.2%.

pH of an aqueous extract of melted ammonium phosphatides:

Not less than 6.0 and not more than 8.0.

Phosphorus:

Not less than 3.0% and not more than 3.4%.

Ammonium nitrogen:

Not less than 1.2% and not more than 1.5%.

Arsenic:

Not more than 5 mg/kg.

E 339 A Monosodium orthophosphate.

Chemical description:

Monosodium monophosphate; acid monosodium monophosphate; monosodium orthophosphate; monobasic sodium phosphate; Na H₂PO_4; the substance is available commercially in anhydrous or hydrated form with 1 or 2 molecules of water.

Description:

Slightly deliquescent white powder, crystals or granules.

Content:

Not less than 97% Na H₂PO₄ on a volatile matter-free basis.

Volatile matter:

Determined by drying at 60°C for 1 hour and then at 105°C for 4 hours.

—anhydrous: not more than 2%.

—with 1 molecule of water: not more than 15%.

—with 2 molecules of water: not more than 25%.

Water-insoluble substances:

Not more than 0.2% of the volatile matter-free substance.

Flourides:

Not more than 10 mg/kg expressed as flourine.

E 339 B Disodium orthophosphate.

Chemical description:

Disodium monophosphate; secondary sodium phosphate; disodium orthophosphate; acid disodium phosphate; Na₂H PO₄.

The substance is available commercially in anhydrous form or as a hydrate with 2, 7 or 12 molecules of water.

Description:

—Anhydrous: white hygroscopic powder.

—with 2 molecules of water: white crystalline solid.

—with 7 molecules of water: granular powder or white efflorescent crystals.

—with 12 molecules of water: white efflorescent powder or crystals.

Content:

Not less than 98% Na₂HPO₄ on a volatile matter-free basis.

Volatile matter:

Determined by drying at 60°C for 1 hour and at 105°C for 4 hours.

—anhydrous: not more than 5%.

—with 1 molecule of water: not more than 21%.

—with 7 molecules of water: not more than 50%.

—with 12 molecules of water: not more than 61%.

Water-insoluble substances:

Not more than 0.2% of the volatile matter-free substance.

Fluorides;

Not more than 10 mg/kg expressed as fluorine.

E 339 C Trisodium orthophosphates.

Chemical description:

Trisodium monophosphate; trisodium orthophosphate; Na₃ PO₄; the substance is available commercially in anhydrous form or as a hydrate with 1 or 12 molecules of water.

Description:

White powder, crystals or granules.

Content:

Not less than 97% Na₃PO₄ on a volatile matter-free basis.

Volatile matter:

Determined by drying at 105°C for 1 hour, followed by calcination at 800°C ± 25°C for 30 minutes.

—anhydrous: not more than 2%.

—with 1 molecule of water: not more than 9%.

—with 12 molecules of water; not more than 55%.

Water-insoluble substances:

Not more than 0.2% of the volatile matter-free substance.

Fluorides:

Not more than 10 mg/kg expressed as fluorine.

E 340 A Monopotassium orthophosphate.

Chemical description:

Monopotassium monophosphate: acid monopotassium monophosphate: KH₂PO₄.

Description:

Colourless crystals or white granular or crystalline powder, hygroscopic.

Content:

Not less than 98% KH₂PO₄ on a volatile matter-free basis.

Volatile matter:

Not more than 2% determined by drying at 105°C for 4 hours.

Water-insoluble substances:

Not more than 0.2% of the volatile matter-free substance.

Fluorides:

Not more than 10 mg/kg expressed as fluorine.

E 340 B Dipotassium orthophosphate.

Chemical description:

Dipotassium monophosphate; secondary potassium phosphate; acid dipotassium orthophosphate; dipotassium phosphate; K₂H PO₄.

Description:

Colourless or white granular deliquescent substance.

Content:

Not less than 98% K₂H PO₄ on a volatile matter-free basis.

Volatile matter:

Not more than 2% determined by drying at 105° for 4 hours.

Water-insoluble substances:

Not more than 0.2% of the volatile matter-free substance.

Fluorides:

Not more than 10 mg/kg expressed as fluorine.

E 340 C Tripotassium orthophosphate.

Chemical description:

Tripotassium monophosphate; tripotassium orthophosphate; K₃PO₄; the substance is available commercially in anhydrous form or hydrated form, the most common being that with 1 molecule of water of crystallization.

Description:

White hygroscopic crystals or granules.

Content:

Not less than 97% K₃PO₄ on a volatile matter-free basis.

Volatile matter:

Determined by drying at 105°C for 1 hour followed by calcination at 800°C ± 25°C for 30 minutes.

—anhydrous: not more than 3%.

—with one molecule of water: not more than 20%.

Water-insoluble substances:

Not more than 0.2% of the volatile matter-free substance.

Fluorides:

Not more than 10 mg/kg expressed as fluorine.

E 341 A Monocalcium orthophosphate.

Chemical description:

Monocalcium phosphate: CaH₄ (PO₄)₂; available commercially in anhydrous form or as the monohydrate.

Description:

Granular powder or white, deliquescent crystals or granules.

Calcium content:

Anhydrous: not less than 23% and not more than 25% expressed as CaO.

With one molecule of water:

not less than 22.2% and not more than 24.7% expressed as CaO.

Volatile matter:

Anhydrous: not less than 14% and not more than 15.5% determined after calcination at 800°C ± 25°C for 30 minutes.

With one molecule of water:

not more than 0.6% determined by drying at 60°C for 3 hours.

Fluorides:

Not more than 30 mg/kg expressed as fluorine.

E 341 B Dicalcium orthophosphate.

Chemical description:

Dibasic calcium phosphate: Dicalcium phosphate; Ca H PO₄ available commercially in anhydrous and dihydrate form.

Description:

Impalpable white powder.

Calcium content:

Anhydrous: not less than 39% and not more than 42% expressed as CaO.

With two molecules of water: not less than 31.9% and not more than 33.5% expressed as CaO.

Volatile matter:

Determined by calcination at 800°C ± 25°C to constant weight.

Anhydrous: not less than 7% and not more than 8.5%.

Dihydrate: not less than 24.5% and not more than 26.5%.

Fluorides:

Not more than 50 mg/kg expressed as fluorine.

E 400 Alginic acid.

Chemical description:

Linear glycuronoglycan consisting mainly of beta (1-4) linked D-mannuronic and alpha (1-4) linked L-guluronic acid units in pyranose ring form. Hydrophilic colloidal carbohydrate extracted by the use of dilute alkali from various species of brown seaweeds.

Description:

A nearly odourless, tasteless white to yellowish fibrous powder.

Content:

Yields, on a volatile matter-free basis, not less than 20% and not more than 23% of carbon dioxide corresponding to not less than 91.0% and not more than 104.5% of alginic acid (equivalent weight 200).

Ash:

Not more than 4% on a volatile matter-free basis determined at 600°C after drying at 105°C for 4 hours.

Insoluble matter:

(in dilute NaOH)

Not more than 0.5%.

Volatile matter:

Not more than 15% determined by drying at 105°C for 4 hours.

Acid-insoluble ash:

(insoluble in approx. 3 N hydrochloric acid)

Not more than 0.5%.

E 401 Sodium alginate.

Chemical name:

Sodium salt of alginic acid.

Description:

Nearly odourless, tasteless white to yellowish fibrous or granular powder.

Content:

Yields, on a volatile matter-free basis, not less than 18% and not more than 21% of carbon dioxide corresponding to not less than 90.8% and not more than 106.0% of sodium alginate (equivalent weight 222).

Ash:

Not less than 18.0% and not more than 27.0% on a volatile matter-free basis determined at 600°C after drying at 105°C for 4 hours.

Insoluble matter:

(in dilute NaOH)

Not more than 0.5%.

Volatile matter:

Not more than 15% determined by drying at 105°C for 4 hours.

Acid-insoluble ash:

(insoluble in approx. 3 N hydrochloric acid).

Not more than 0.5%.

E 402 Potassium alginate.

Chemical name:

Potassium salt of alginic acid.

Description:

Nearly odourless, tasteless white to yellowish fibrous or granular powder.

Content:

Yields, on a volatile matter-free basis, not less than 16.5% and not more than 19.5% of carbon dioxide corresponding to not less than 89.2% and not more than 105.5% of potassium alginate (equivalent weight 238).

Ash:

Not less than 23% and not more than 32% on a volatile matter-free basis determined at 600°C after drying at 105°C for 4 hours.

Insoluble matter:

(in dilute NaOH)

Not more than 0.5%.

Volatile matter:

Not more than 15% determined by drying at 105°C for 4 hours.

Acid-insoluble ash:

(insoluble in approx. 3 N hydrochloric acid).

Not more than 0.5%.

E 403 Ammonium alginate.

Chemical name:

Ammonium salt of alginic acid.

Description:

White to yellowish fibrous or granular powder.

Content:

Yields, on a volatile matter-free basis, not less than 18% and not more than 21% of carbon dioxide corresponding to not less than 88.7% and not more than 103.6% of ammonium alginate (equivalent weight 217).

Ash:

Not more than 4% on a volatile matter-free basis determined at 600°C after drying at 105°C for 4 hours.

Insoluble matter:

(in dilute NaOH)

Not more than 0.5%.

Volatile matter:

Not more than 15% determined by drying at 105°C for 4 hours.

Acid-insoluble ash:

(insoluble in approx. 3 N hydrochloric acid).

Not more than 0.5%.

E 404 Calcium alginate.

Chemical name:

Calcium salt of alginic acid.

Description:

Nearly odourless, tasteless fibrous or granular powder.

Content:

Yields, on a volatile matter-free basis, not less than 18% and not more than 21% of carbon dioxide corresponding to not less than 89.6% and not more than 104.5% of calcium alginate (equivalent weight 219).

Ash:

Not less than 15% and not more than 24% on a volatile matter-free basis determined at 600°C after drying at 105°C for 4 hours.

Insoluble matter (in dilute NaOH using sodium polyphosphate E 450 (c)):

Not more than 0.5%.

Volatile matter:

Not more than 15% when dried for 4 hours at 105°C.

Acid-insoluble ash:

(insoluble in approx. 3 N hydrochloric acid).

Not more than 0.5%.

E 405 Propane-1, 2-diol alginate.

Chemical description:

Propane-1,2-diol ester of alginic acid, varies in composition according to its degree of esterification and the percentages of free and neutralized carboxyl groups in the molecule.

Description:

Nearly odourless and tasteless white to yellowish fibrous or granular powder.

Content:

Yields, on a volatile matter-free basis, not less than 16% and not more than 20% of carbon dioxide.

Ash:

Not more than 10% on a volatile matter-free basis determined at 600°C after drying at 105°C for 4 hours.

Total propane- 1,2-diol content:

Not less than 15% and not more than 20%.

Free propane- 1,2-diol content:

Not more than 12%.

Insoluble matter:

(in dilute NaOH)

Not more than 0.5%.

Volatile matter:

Not more than 20% when dried for 4 hours at 105°C.

Acid-insoluble ash:

(insoluble in approx. 3 N hydrochloric acid).

Not more than 0.5%.

E 406 Agar.

Chemical description:

A hydrophilic colloidal poly-galactoside, about 90% of the galactose molecules being of the D-form and 10% of the L-form. On about every tenth D-galactopyranose unit one of the hydroxyl groups is esterified with sulphuric acid which is neutralised by calcium, magnesium, potassium or sodium. It is extracted from certain marine algae of the families Gelidiaceae and Sphaerococcaceae and related red algae of the class Rhodophyceae.

Description:

White to pale yellow powder, fibres or flakes which are either odourless, or have a slight characteristic odour and a mucilaginous taste.

Ash:

Not more than 6.5% determined at 550°C on a volatile matter-free basis.

Acid insoluble ash:

(insoluble in approx. 3N hydrochloric acid).

Not more than 0.5% at 550°C on a dryweight basis.

Gelatin and other proteins:

Dissolve about 1 g agar in 100 ml of boiling water and allow to cool to about 50°C. To 5 ml. of the solution add 5 ml of trinitrophenol solution (1 g of anhydrous trinitrophenol/100 ml hot water). No turbidity appears within 10 minutes.

Insoluble matter:

(in hot water)

Not more than 1%.

Volatile matter:

Not more than 20% when dried for 5 hours at 105°C.

Starch and dextrins:

Boil 100 mg agar in 100 ml of water. Cool and add a few drops of iodine solution prepared by dissolving 14 g I₂ in a solution of 36 g K l in 100 ml. H₂O. Add 3 drops HCL and dilute to 1,000 ml. No blue or red colour is produced.

Water absorption:

Place 5 g agar in a 100 ml graduated cylinder, fill to the mark with water, mix and allow to stand at about 25°C for 24 hours. Pour the contents of the cylinder through moistened glass wool, allowing the water to drain into a second 100 ml graduated cylinder. Not more than 75 ml water is obtained.

E 407 Carrageenan.

Chemical description:

Obtained by aqueous extraction of Seaweeds of gigartinaceae, solieriaceae, hypneaceae, furcellariaceae and families of the class rhodophyceae (red seaweeds). No organic precipitants shall be used other than methanol, ethanol and isopropanol. Carrageenan consists chiefly of the calcium, potassium, sodium, and magnesium salts of polysaccharide sulphate esters which, on hydrolysis, yield galactose and 3, 6 anhydrogalactose. Carrageenan shall not be hydrolysed or otherwise chemically degraded.

Description:

Yellowish to colourless, coarse to fine powder which is practically odourless and has a mucilaginous taste.

Volatile matter:

Not more than 12% determined by drying at 105°C for 4 hours.

Sulphate:

(expressed as SO₄)

Not less than 15% and not more than 40%. on a volatile matter-free basis, expressed as SO₄

Acid insoluble ash:

(insoluble in approx.

1% v/v sulphuric acid)

Not more than 2% on a volatile matter-free basis.

Ash:

Not less than 15% and not more than 40% determined at 550°C on a volatile matter-free basis.

Viscosity of a 1.5% solution at 75°C

Not less than 5 centipoises.

Isopropanol

Ethanol

Methanol

Content

}

Not more than 1% singly or in combination.

E 410 Locust bean gum

Chemical description:

Consists mainly of a high molecular weight hydrocolloidal polysaccharide composed of galactopyranose and mannopyranose units combined through glycosidic linkages, which may be described chemically as galactomannan.

Description:

The ground endosperm of the seeds of the carob tree. Geratonia Siliqua (L) Taub. (Fam. Leguminosae).

A white to yellowish-white nearly odourless powder.

Galactopyranose and mannopyranose content:

Not less than 75%.

Insoluble matter:

(in 0.4 N Sulphuric acid)

Not more than 4% after digestion for 6 hours.

Ash:

Not more than 1.2% determined at 800°C.

Volatile matter:

Not more than 14% when dried to constant weignt at 102°—105° C (3—5 hours).

Protein (N x 6.25):

Not more than 7%.

E 412 Guar gum

Chemical description:

Consists mainly of a high molecular weight hydrocolloidal polysaccharide, composed of galactopyranose and mannopyranose

units combined through glycoside linkages, which may be described chemically as galactomannan.

Description:

The ground endosperm of the seeds of the guar plant, Cyamopsis tetragonolobus (L) Taub. (Fam, Leguminosae). A white to yellowish-white nearly odourless powder.

Galactopyranose content:

Not less than 75%.

Insoluble matter:

(in 0.4 N sulphuric acid)

Not more than 4% after digestion for 6 hours.

Ash:

Not more than 1.5% determined at 800°C.

Volatile matter:

Not more than 14% when dried to constant weight at 102°—105°C. (3—5 hours).

Protein (N x 6.25):

Not more than 7%.

E 413 Tragacanth

Chemical description:

Consists mainly of high molecular weight polysaccharides composed of galacto-arabans and acidic polysaccharides containing galacturonic acid groups.

Description:

A dried gummy exudate obtained from Astragalus gummifer Labillardiere, or other Asiatic species of Astragulus (Fam. Leguminosae). Unground tragacanth occurs as flattened, lamellated, frequently curbed fragments or straight or spirally twisted linear pieces from 0.5 to 2.5 mm in thickness which are white to pale yellow in colour. It is odourless and has an insipid, mucilaginous taste.

Powdered tragacanth is white to yellowish-white in colour.

Viscosity of a 1% solution at 25°C:

Not less than 250 centipoises

Ash:

Not more than 3.5% at 550°C.

Acid-insoluble ash:

(insoluble in approx. 3 N hydrochloric acid).

Not more than 0.5% at 550°C.

Karaya gum:

Boil 1 g with 20 ml of water until a mucilage is formed. Add 5 ml of hydrochloric acid and again boil the mixture for 5 minutes. No permanent pink or red colour develops.

E 414 Acacia

Chemical description:

Consists mainly of high molecular weight polysaccharides and their calcium, potassium and magnesium, which on hydrolysis yield salts arabinose. galactose, rhamnose andglycuronic acid. It is obtained as a dried gummy exudate from the stems and branches of Acacia senegal (L) Willd or of related species of Acacia (Fam. Leguminosae).

Description:

Unground acacia occurs as white, yellowish-white or pale pinkish spheroidal tears of varying size or in angular fragments. It is also available commercially in the form of white or yellowish-white flakes, granules or powder.

Ash:

Not more than 4% at 550°C.

Acid(insoluble ash:

in approx. 3 N hydrochloric acid):

Not more than 0.5% at 550°C.

Insoluble matter:

(in approx. 3 N hydrochloric acid).

Not more than 1%.

Volatile matter:

Not more than 15% determined by drying at 105°C for 5 hours.

Starch or dextrin:

Boil a 1 in 50 solution of the gum and cool. To 5 ml. add one drop of iodine solution (14 g iodine in a solution of 36g potassium iodine in 100 ml water, add 3 drops hydrochloric acid and dilute to 1.000 ml). No bluish or reddish colour is produced.

Tannin:

To 10 ml of a 1 in 50 solution add about 0.1 ml of ferric chloride solution (9 g FeCl₃· 6H₂O made up to 100 ml with water). No blackish colouration or blackish precipitate is formed.

E 420 (i) Sorbitol

Chemical name:

D-sorbitol.

Description:

White hygroscopic crystalline powder, flakes or granules, having a sweet taste.

Content:

Sorbitol contains not less than 98% of glycitols and not less than 91% of D-sorbitol, on a dry matter basis in each case. Glycitols are compounds with the structural formula CH₂OH(CHOH)nCH₂OH where 'n' is an integer. That part of the product which is not D-sorbitol is composed mainly of mannitol together with small quantities of other glycitols, x ≤ 4, and minor quantities of hydrogenated oligosaccharides.

Water:

Not more than 10% (Karl Fischer).

Reducing sugars:

Not more than 0.3% on a dry-weight basis, expressed as dextrose.

Total sugars:

Not more than 1% on a dry-weight basis, expressed as dextrose.

Sulphated ash:

Not more than 0.1% at 800 ± 25°C on a dry-weight basis.

Sulphate:

Not more than 0.01% on a dry-weight basis.

Chloride:

Not more than 0.005% on a dry-weight basis, expressed as C1.

Nickel:

Not more than 2 mg/kg. expressed as Ni.

(ii) Sorbitol Syrup

Description:

Clear colourless and sweet-tasting aqueous solution of sorbitol and hydrogenated oligosaccharides. That part of the product which is not D-sorbitol is composed mainly of hydrogenated oligosaccharides formed by the hydrogenation of glucose syrup used as raw material (in which case the syrup is non-crystallising) or mannitol. Minor quantities of other glycitols where n ≤ 4 may be present.

Content:

Not less than 69% total solids and not less than 50% of D-sorbitol.

Sulphated ash:

Not more than 0.1% on a dry-weight basis.

Sulphate:

Not more than 0.01% on a dry-weight basis.

Chloride:

Not more than 0.005% on a dry-weight basis.

Nickel:

Not more than 2 mg/kg.

Reducing sugars:

Not more than 0.3% on a dry-weight basis, expressed as dextrose.

E 421 Mannitol

Chemical name:

D-mannitol.

Description:

White crystalline solid which is odourless and has a sweet taste.

Content:

Not less than 98% of D-mannitol (C₆H₁₄O₆) on a volatile matter-free basis.

Melting range

165°C-168°C.

Specific rotation

[∝] 25

 D

Not less than +23.0° and not more than +24.3°.

Volatile matter:

Not more than 0.3% determined by drying at 105°C for 4 hours.

Reducing sugars:

Not more than 0.05% expressed as dextrose.

Sulphate:

Not more than 0.01%, expressed as SO₄.

Chloride:

Not more than 0.007%, expressed as C1.

Ash:

Not more than 0.1% determined at 800 ± 25°C.

Nickel:

Not more than 2 mg/kg, expressed as Ni.

E 422 Glycerol

Chemical name:

Glycerol.

Description:

Clear, colourless hygroscopic syrupy liquid with a sweet taste accompanied by a sensation of heat to the tongue.

Content:

Not less than 98% of glycerol (C₃H₈O₃).

Specific gravity: (25/25°C)

Not less than 1.257.

Refractive index:

Acrolein, glucose and ammonium compounds:

1.471-1.474.

Heat a mixture of 5 ml glycerol and 5 ml potassium hydroxide solution (1 in 10) at 60°C for 5 minutes. It neither becomes yellow nor emits an odour of ammonia.

Butanetriols:

Not more than 0.2%.

Chlorinated compounds: (as C1)

Not more than 0.003%.

Fatty acids and esters:

Not more than 0.1% calculated as butyric acid.

Sulphated ash:

Not more than 0.01% determined at 800 ± 25°C.

E 440 (A) Pectin

Chemical description:

Pectins consist mainly of the partial methyl esters of polygalacturonic acid and their sodium, potassium, calcium and ammonium salts. Pectin is obtained by aqueous extraction of appropriate edible plant material, usually citrus fruits or apples. No organic precipitants shall be used other than methanol, ethanol and isopropanol.

Description:

White, light yellow, light grey or light brown powder.

Galacturonic acid:

Not less than 65% calculated on an ash and volatile matter-free basis after washing with acid and alcohol.

Volatile matter:

Not more than 12% after drying at 105°C for 2 hours.

Acid-insoluble ash:

(insoluble in approx. 3 N hydrochloric acid)

Not more than 1%

Free methanol, ethanol and isopropanol content:

Not more than 1% singly or in combination on a volatile matter-free basis.

Sulphur dioxide residue:

Not more than 50 mg/kg on a volatile matter-free basis.

Nitrogen content:

Not more than 0.5% determined after washing with acid and alcohol [kjeldahl].

E 440 (B) Amidated Pectin

Chemical description:

Amidated Pectins consist mainly of the partial methyl esters and amides of polygalacturonic acid and their ammonium sodium, potassium and calcium salts.

It is obtained by aqueous extraction of appropriate edible plant material. usually citrus fruits or apples and treatment with ammonia under alkaline conditions. No organic precipitants shall be used other than methanol, ethanol and isopropanol.

Description:

White, light yellow, light grey or light brown powder.

Degree of amidation:

Not more than 25% of total carboxyl groups.

Galacturonic acid:

Not less than 65% calculated on an ash and volatile matter-free basis determined after washing with acid and alcohol.

Volatile matter:

Not more than 12% after drying at 105°C for 2 hours.

Acid-insoluble ash:

(insoluble in approx. 3 N hydrochloric acid)

Not more than 1%,

Free methanol, ethanol and isopropanol content:

Not more than 1% singly or in combination on a volatile matter-free basis.

Sulphur dioxide residue:

Not more than 50 mg/kg on a volatile matter-free basis.

Nitrogen content:

Not more than 2.5% after washing with acid and alcohol [kjeldahl).

Ghatti gum

Description:

An off-white to buff powder. A complex high molecular weight polysaccharide derived from the gum exuded from the stem of the tree Anogeissus latifolia.

Solubility:

Completely soluble in five parts of water forming a very viscous mucilage. Insoluble in ethanol.

Identification:

On acid hydrolysis the gum yields L-arabinose. D-galactose, D-mannose, D-xylose and D-glucuronic acid.

Precipitates from ghatti gum solutions are characterised as follows:

Reagent

Ethanol (90% aqueous solution)

Precipitate

Fine, flocculent non-adherent

Tannic acid (10% aqueous solution)

Precipitate (distinction from Acacia)

Lead acetate (20% aqueous solution)

None (distinction from Amrad and other gums)

Lead sub- acetate solution (Basic lead acetate)

Translucent flocculent

Potassium hydroxide (10% aqueous solution)

None

Ferric chloride (5% aqueous solution)

None (absence on tannin)

diSodium tetraborate (4% aqueous solution)

None

Moisture:

Not more than 14% [Karl Fischer].

Ash:

Total: Not more than 3 per cent on a moisture-free basis.

Acid insoluble: Not more than 0.35% on a moisture free basis (using approx. 2 N HC 1).

Starch or dextrins:

Addition of a few drops of iodine solution to an aqueous solution of ghatti gum shall not produce a blue or reddish colouration.

Description:

White powder or grains.

Content:

Not less than 95% of Na₂H₂P₂O₇.

Content in P₂O₅:

Not less than 63.0% and not more than 64.0%.

Loss on drying:

Not more than 0.5% after drying for 4 hours at 105°C.

pH of 1% solution:

Not less than 3.7 and not more than 4.4.

Water insoluble matter:

Not more than 0.6%.

Fluoride:

Not more than 10 mg/kg. expressed as fluorine.

Description:

White powder or grains, Occurs anhydrous or as a monohydrate.

Content:

Not less than 95% of Na₃HP₂O₇ or of Na₃HP₂O₇H₂O.

Content in P₂O₅:

Not less than 57.5% and not more than 58.5% for the anhydrous salt. Not less than 53.6% and not more than 54.6% for the monohydrate.

pH of a 1% solution:

Not less than 6.7 and not more than 7.3.

Volatile matter:

Not more than 0.5% determined by drying at 105°C for 4 hours.

Water insoluble matter:

Not more than 0.2%.

Fluoride:

Not more than 10 mg/kg, expressed as fluorine.

Description:

White, crystalline or granular powder. Occurs anhydrous or as a decahydrate.

Content:

Not less than 95% of Na₄P₂O₇ or of Na₄P₂O₇H₂O.

Content in P₂O₅:

Not less than 52.5% and not more than 54.0% for the anhydrous salt.

Not less than 31.5% and not more than 32.5% for the decahydrate.

Loss on ignition:

Not more than 0.5% for the anhydrous salt, not less than 38% and not more than 42% for the decahydrate, in both cases determined after drying at 105°C for 4 hours, followed by ignition at 550°C for 30 minutes.

pH of a 1% solution:

Not less than 9.9 and not more than 10.7

Water insoluble matter:

Not more than 0.2%.

Flouride:

Not more than 10 mg/kg, expressed as fluorine.

Description:

Colourless crystals or white, very hygroscopic powder.

Content:

Not less than 95% of K₄P₂O₇.

Content in P₂O₅:

Not less than 42.0% and not more than 43.7%.

Loss on ignition:

Not more than 2% after drying for 4 hours at 105°C followed by ignition at 550°C for 30 minutes.

pH of a 1% solution:

Not less than 10.0 and not more than 10.7.

Water insoluble matter:

Not more than 0.2%.

Fluoride:

Not more than 10 mg/kg. expressed as fluorine.

Description:

White, slightly hygroscopic granules or powder. Occurs anhydrous or as an hexahydrate.

Content:

Not less than 85.0% of Na₅P₃O₁₀ or of Na₅P₃O₁₀6H₂O remainder being principally other sodium phosphates (E450).

Content in P₂O₅:

Not less than 56.0% and not more than 58.0% for the anhydrous salt. Not less than 43.0% and not more than 45.0% for the hexahydrate.

Loss on ignition:

For the anhydrous salt not more than 0.5% and for the hexahydrate not more than 23.2% in both cases determined after drying for 4 hours at 105°C followed by ignition at 550°C for 30 minutes.

pH of a 1% Solution:

Not less than 9.3 and not more than 10.1.

Water insoluble matter:

Not more than 0.2%.

Fluoride:

Not more than 10 mg/kg, expressed as fluorine.

Description:

White, very hygroscopic powder.

Content:

Not less than 85% of K₅P₃O₁₀ after ignition at 550°C for 30 minutes, the remainder being principally other potassium phosphates (E450).

Content in P₂O₅:

Not less than 46.5% and not more than 48.0%.

Loss on ignition:

Not more than 0.5% calculated on the P₂O₅ content after drying for 4 hours at 105°C followed by ignition at 550°C for 30 minutes.

pH of a 1% solution:

Not less than 9.3 and not more than 10.1.

Water insoluble matter:

Not more than 0.2%.

Fluoride:

Not more than 10 mg/kg, expressed as fluorine.

Chemical description:

Heterogenous mixtures of sodium salts of linear condensed polyphosphoric acids of general formula H_(n+2)P_nO_(3n+1) where 'n' is not less than 2.

Description:

Fine white powders or crystals or colourless glassy platelets.

Content in P₂O₅:

Not less than 59.5% and not more than 70.0% calculated on the ignited basis.

Loss on ignition:

Not more than 0.5% after drying at 105°C for 4 hours followed by ignition at 550°C for 30 minutes.

pH of a 1% solution:

Not less than 3.6 and not more than 9.0.

Water insoluble matter:

Not more than 0.2%.

Fluoride:

Not more than 10mg/kg, expressed as fluorine.

Cyclic phosphates:

Not more than 8%.

Chemical description:

Heterogenous mixtures of potassium salts of linear condensed polyphosphoric acids of general formula H_{(n + 2)}P_nO_{(3n + 1)} where 'n' is not less than 2.

Description:

Fine white powders or crystals or colourless glassy platelets.

Content in P₂O₅:

Not less than 53.5% and not more than 61.5% on the ignited basis.

Loss on ignition:

Not more than 2% after drying for 4 hours at 105°C followed by ignition at 550°C for 30 minutes.

pH of a 1% solution:

Not more than 7.8.

Water insoluble matter:

Not more than 0.2%.

Fluoride:

Not more than 10 mg/kg, expressed as fluorine.

Cyclic phosphates:

Not more than 8%.

E 460 Microcrystalline cellulose

Chemical description:

Purified partially depolymerised cellulose prepared by acid hydrolysis of alpha-cellulose obtained directly from fibrous plant material. It has a molecular weight of about 36,000.

Description:

A fine white or almost white odourless powder.

Volatile matter:

Not more than 5% determined by drying to constant weight at 105°C.

pH:

Shake about 5 g with 40 ml of carbon dioxide free water for 20 minutes and centrifuge. The pH of the supernatant liquid is between 5.5 and 7.0.

Sulphated ash:

Not more than 0.1% determined at 800 2± 5°C.

Water soluble substances:

Not more than 0.16%.

Diethyl ether extractable matter:

Not more than 200 mg/kg.

Chloride:

Not more than 350 mg/kg expressed as C1.

Sulphate:

Not more than 600 mg/kg expressed as SO₄.

E 461 Methylcellulose

Chemical description:

Obtained directly from fibrous plant material and partially etherified with methyl groups.

Description:

A slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless granular or fibrous powder.

Chemical formula:

The polymers contain substituted glucose units with the following general formula:

C₆H₇O₂ (OR₁) (OR₂) (OR₃) where R₁, R₂, and R₃ each may be

—H

—CH₃ or

—CH₂CH₂OH.

Molecular weight:

From about 20,000 to 380,000.

Content of substituted groups:

Not less than 25% and not more than 33% of methoxyl-groups (—OCH₃). No more than 5% of hydroxyethoxyl groups (—OCH₂CH₂OH).

Volatile matter:

Not more than 10% determined by drying to constant weight at 105°C,

Sulphated ash:

Not more than 1.5% determined at 800 ± 25°C.

pH of a 1% solution:

Not less than 5 and not more than 8.

E 463 Hydroxypropylcellulose

Chemical Description:

Obtained directly from fibrous plant material and partially etherified with hydroxypropyl group.

Description:

Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless, granular or fibrous powder.

Chemical formula:

The polymers contain substituted glucosidic units with the following general formula:

C₆H₇O₂ (OR₁) (OR₂) (OR₃) where R₁, R₂ and R₃ each may be any one of the following:

—H

—CH₂ CHOHCH₃

—CH₂ CHO (CH₂ CHOHCH₃) CH₃

—CH₂ CHO [CH₂CHO(CH₂ CHOHCH₃)CH₃]CH₃

Molecular weight:

From about 30,000 to 1,000,000.

Content of substituted groups:

Not more than 80.5% of hydroxypropoxyl groups (—OCH₂ CHOHCH₃) on a volatile matter-free basis, equivalent to not more than 4.6 hydroxypropyl groups per anhydroglucose unit.

pH of a 1% solution:

Not less than 5.0 and not more than 8.0.

Volatile matter:

Not more than 10% determined by drying to constant weight at 105°C.

Sulphated ash:

Not more than 0.5% determined at 800 ± 25°C.

E 464 Hydroxypropylmethylcellulose

Chemical description:

Obtained directly from fibrous plant material and partially etherified with methyl groups and containing a small degree of hydroxypropyl substitution.

Description:

Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless, granular or fibrous powder.

Chemical formula:

The polymers contain substituted anhydroglycose units with the following general formula:

C⁶H⁷O² (OR¹) (OR²) (OR³) where R₁, R₂ and R₃ each may be any one of the following:

—H

—CH₃

—CH₂CHOHCH₃

—CH₂CHO (CH₂CHOHCH₃) CH₃

—CH₂CHO [CH₂CHO (CH₂ CHOHCH₃)CH₃]CH₃

Molecular weight:

From about 13,000 to 200,000.

Content of substituted groups:

Not less than 19% and not more than 30% of methoxyl groups (—OCH₃) and not less than 3% and not more than 12% hydroxypropoxyl groups (—OCH²CHOHCH³) on a volatile matter-free basis.

pH of a 1% solution:

Not less than 5.0 and not more than 8.0.

Volatile matter:

Not more than 10% after drying to constant weight at 105°C.

Sulphated ash:

Not more than 1.5% for products with viscosities greater than 50cP and not more than 3.0% for products with viscosities of 50cP or less, determined at 800 ± 25°C.

E 465 Ethylmethylcellulose.

Chemical description:

Obtained directly from fibrous plant material and partially etherified with methyl and ethyl groups.

Description:

Slightly hygroscopic white or slightly yellowish or greyish odourless and tasteless granular or fibrous powder.

Chemical formula:

The polymers contain substituted anhydroglucose units with the following general formula:

C₆H₇O₂ (OR₁) (OR₂) (OR₃) where R₁, R₂, and R₃ each may be any one of the following

—H

—CH₃

—CH₂CH₃

Molecular weight:

From about 30,000 to 40,000.

Content of substituted groups:

Not less than 14.5% and not more than 19% of ethoxyl groups (—OC₂H₅) and not less than 3.5% and not more than 6.5% of methoxyl groups (—OCH₃) on a volatile matter-free basis.

Volatile matter:

Fibrous form: not more than 15%. Powdered form: not more than 10%. Determined by drying to constant weight at 105°C in each case.

Sulphated ash:

Not more than 0.6% determined at 800 ± 25°C.

pH of a 1% solution:

Not less than 5 and not more than 8.

E 466 Carboxymethylcellulose.

Chemical description:

The partial sodium salt of a carboxymethyl ether of cellulose, the cellulose being obtained directly from fibrous plant material.

Description:

Slightly hygroscopic white or slightly yellowish or greyish, odourless and tasteless, granular or fibrous powder.

Chemical formula:

The polymers contain substituted glucosidic units with the following general formula:

C₆H₇O₂ (OR₁) (OR₂) (OR₃) where R₁, R₂ and R₃ each may be any one of the following:

—H

—CH₂ COONa

—CH₂ COOH

Molecular weight:

From about 17,000 to 500,000.

Content:

Not less than 99.5% of carboxymethylcellulose calculated on a volatile matter-free basis.

Sodium chloride and sodium glycolate:

Not more than 0.5% total and not more than 0.4% of sodium glycolate.

Degree of substitution:

Not less than 0.2 and not more than 1.0 carboxymethyl groups (CH₂ COOH) per anhydroglucose unit.

Sodium:

Not more than 9.7% on a volatile matter-free basis.

Volatile matter:

Not more than 12% determined by drying to constant weight at 105°C.

pH of a 1% Solution:

Not less than 6 and not more than 8.5.

E 470 Sodium, Potassium and Calcium salts of food fatty acids.

Chemical description:

Sodium, potassium and calcium salts of fatty acids occurring in food oils and fats, these salts being obtained either from edible fats or from distilled food fatty acids.

Description:

White or creamy white light powders, flakes or semi-solids.

Unsaponifiable matter

Not more than 2%.

Free fatty acids:

Not more than 3% estimated as oleic acid.

Free alkali:

Not more than 0.1% expressed as NaOH.

Total glycerol (combined and free):

Not more than 1%.

Matter insoluble in alcohol:

Not more than 0.2% (sodium and potassium salts only).

Loss on drying:

Not more than 3%

Content of sodium or potassium or calcium:

Sodium: 9% to 14% expressed as Na₂O.

Potassium: 13% to 21.5% expressed as K₂O.

Calcium: 8.5% to 13% expressed as CaO.

E 471 Mono- and di-glycerides of food fatty acids.

Chemical description:

Mixtures of glycerol mono-, di- and tri-esters of fatty acids occuring in food fats. They may contain amounts of free fatty acids and glycerol.

Description:

The product varies from a pale straw to brown oily liquid to a white or slightly off-white hard waxy solid. These solids may be in the form of flakes, powders or small beads.

Mono-and di-Ester content:

Not less than 70%.

Free fatty acids:

Not more than 3% estimated as oleic acid.

Free glycerol:

Not more than 7%.

Total glycerol:

Not less than 16% and not more than 33%.

Polyglycerols:

Not more than 4% diglycerol and not more than 1% higher polyglycerols both based on total glycerol content.

Water:

Not more than 2% (Karl Fischer).

Sulphated ash:

Not more than 0.5% determined at 800 ± 25°C.

Chemical description:

Esters of glycerol with acetic acid and fatty acids occuring in food fats. They may contain small amounts of free glycerol, free fatty acids, free acetic acid, and free glycerides.

Description:

Clear mobile liquids to solids and white to pale yellow in colour.

Total acetic acid content:

Not less than 9% and not more than 32%.

Free fatty acids: (and acetic acid)

Not more than 3% estimated as oleic acid.

Free glycerol:

Not more than 2%.

Total glycerol:

Not less than 14% and not more than 31%.

Sulphated ash:

Not more than 0.5% determined at 800 ± 25°C.

Chemical description:

Esters of glycerol with lactic acid and forming fatty acids occuring in food fats. They may contain small amounts of free glycerol, free fatty acids, free lactic acid, and free glycerides.

Description:

Soft to hard waxy solids.

Total lactic acid content:

Not less than 13% and not more than 45%.

Free fatty acids:

Not more than 3% estimated as oleic acid.

Free glycerol:

Not more than 2%.

Total glycerol:

Not less than 13% and not more than 30%.

Sulphated ash:

Not more than 0.5% determined at 800 ± 25°C.

Chemical description:

Esters of glycerol with citric acid and fatty acids occuring in food fats. They may contain small amounts of free glycerol, free fatty acids, free citric acid and free glycerides. They may be partially or wholly neutralised with sodium hydroxide or with potassium hydroxide.

Description:

Yellowish or light brown liquids to waxy solids or semi-solids.

Total citric acid content:

Not less than 13% and not more than 50%.

Free fatty acids:

Not more than 3% estimated as oleic acid.

Free glycerol:

Not more than 2%.

Total glycerol:

Not less than 11% and not more than 29%.

Sulphated ash:

Not more than 0.5% for the non-neutralised products and not more than 10.0% for the partially or wholly neutralised products determined at 800 ± 25°C.

pH of a 1% solution:

Not less than 3 and not more than 7.3.

Chemical description:

Esters of glycerol with tartaric acid (E334) and fatty acids occurring in food fats. They may contain small amounts of free glycerol, free fatty acids, free tartaric acid, and free glycerides.

Description:

Sticky viscous yellowish liquids to hard yellow waxes.

Total tartaric acid content:

Not less than 15% and not more than 50%.

Free fatty acids:

Not more than 3% estimated as oleic acid.

Free glycerol:

Not more than 2%.

Total glycerol:

Not less than 12% and not more than 29%.

Sulphated ash:

Not more than 0.5% determined at 800 ± 25°C.

Chemical description:

Esters of glycerol with mono- and diacetyl tartaric acids (obtained from E334 tartaric acid) and fatty acids occuring in food fats. They may contain small amounts of free glycerol, free fatty acids, free tartaric and acetic acid and their combinations, and free glycerides.

Description:

Sticky viscous liquids through to fat-like consistency to yellow waxes which hydrolyse in moist air to liberate acetic acid.

Total tartaric acid content:

Not less than 10% and not more than 40%.

Total acetic acid content:

Not less than 8% and not more than 32%.

Free fatty acids:

Not more than 3% estimated as oleic acid.

Free glycerol:

Not more than 2%.

Total glycerol:

Not less than 11% and not more than 28%.

Sulphated ash:

Not more than 0.5% determined at 800 ± 25°C.

Chemical description:

Esters of glycerol with acetic and tartaric acids (E 334) and fatty acids occuring in food fats. They may contain small amounts of free glycerol, free fatty acids, free acetic and tartaric acids, and free glycerides.

Description:

Clear mobile liquids to solids and from white to pale yellow in colour.

Total acetic acid:

Not less than 10% and not more than 20%.

Total tartaric acid:

Not less than 20% and not more than 40%.

Free acetic acid:

Not less than 5.5% and not more than 8.5%.

Free tartaric acid:

Not more than 1%.

Free fatty acids:

Not more than 3% estimated as oleic acid.

Free glycerol:

Not more than 2%.

Total glycerol:

Not less than 12% and not more than 27%.

Sulphated ash:

Not more than 0.5% determined at 800 ± 25°C.

Chemical description:

Essentially the mono- and di-esters of sucrose with fatty acids occuring in food fats. They may be prepared from sucrose and the methyl and ethyl esters of food fatty acids or by extraction from sucroglycerides. No organic solvents shall be used in their preparation other than dimethylformamide, ethyl acetate and isopropanol.

Description:

Soft solids, stiff gels or white to greyish-white powders.

Total sucrose fatty acid ester content:

Not less than 80%.

Total glyceride content:

Not more than 20%.

Free sucrose content:

Not more than 5%.

Free fatty acid content:

Not more than 3% estimated as oleic acid.

Sulphated ash:

Not more than 2% determined at 800 ± 25°C.

Methanol content:

Not more than 10 mg/kg.

Dimethyl formamide content:

Not more than 1 mg/kg.

Total ethyl acetate and isopropanol content:

Not more than 350 mg/kg singly or in combination.

Chemical description:

Produced by reacting sucrose with an edible fat or oil to produce a mixture of essentially mono- and di-esters of sucrose and fatty acids together with residual mono-, di-and tri-glycerides from that fat or oil. No organic solvents shall be used in their preparation other than dimethylformamide, ethyl acetate and isopropanol.

Description:

Soft solid masses, still gels or white to off-white powders.

Total sucrose fatty acid ester content:

Not less than 40% and not more than 60%.

Total glyceride content:

Not less than 40% and not more than 60%.

Free sucrose content:

Not more than 5%.

Free fatty acid content:

Not more than 3% estimated as oleic acid.

Sulphated ash:

Not more than 2% determined at 800 ± 25°C.

Dimethyl formamide content:

Not more than 1 mg/kg.

Total ethyl acetate and isopropanol content:

Not more than 350 mg/kg singly or in combination.

Methanol content:

Not more than 10 mg/kg.

Chemical description:

Produced by the esterification of polyglycerol with food fats or with fatty acids occurring in food fats. The polyglycerol moiety is predominantly di-, tri-, and tetra-glycerol and contains not more than 10% of polyglycerols equal to or higher than heptaglycerol.

Description:

Yellow or light brown liquids or semi-solids.

Total fatty acid ester content:

Not less than 90%.

Free fatty acids:

Not more than 6% estimated as oleic acid.

Total glycerol and polyglycerol:

Not less than 18% and not more than 60%.

Free glycerol and polyglycerol:

Not more than 7%.

Sulphated ash:

0.5% determined at 800 ± 25°C.

Description:

A highly viscous liquid at 25°C being essentially a complex mixture of the partial esters and ethers of polyglycerol with linearly interesterified (polycondensed) fatty acids derived from castor oil. The polycondensed castor oil fatty acids are prepared by condensation in the absence of oxygen and have an average of about 5 fatty acid residues per molecule. The polyglycerol moiety is predominantly di-, tri- and tetra-glycerol and contains not more than 10% of polyglycerols equal to or higher than heptaglycerol.

Refractive index, N_D65°C:

Not less than 1.4630 and not more than 1.4665.

Hydroxyl value:

Not less than 80 and not more than 100.

Iodine value:

Not less than 72 and not more than 103[Wijs].

Acid value:

Not more than 6 mg. KoH per g.

Description:

A viscous oil obtained by the interesterification of polyglycerol with refined soya bean oil thermally polymerised in vacuo. The polyglycerol moiety is predominantly di-, tri- and tetra-glycerol and contains not more than 10 per centum of polyglycerols equal to or higher than heptaglycerol.

Urea non-adduct content of total fatty acid methyl esters:

Not more than 65%.

Saponification value:

Not less than 158 and not more than 175.

Iodine value:

Not less than 78 and not more than 82 [Wijs].

Hydroxyl value:

Not less than 60 and not more than 70.

Acid value:

Not more than 6 mg. KOH per g.

Description:

A highly viscous liquid at 25°C obtained by blowing air into edible soya bean oil at a temperature not exceeding 250°C.

Combined oxidised fatty acids:

Not more than 30%.

Urea non-adduct content of total fatty acid methyl esters:

Not more than 42%.

Refractive index, N_D40°C:

Not less than 1.475 and not more than 1.485.

Saponification value:

Not more than 220.

Iodine value:

Not less than 75 and not more than 85 [Wijs].

Hydroxyl value:

Not less than 30 and not more than 70.

Acid value

Not more than 6 mg. KOH per g.

Chemical description:

Consists chiefly of mixtures of propane-1, 2-diol mono- and di-esters of fatty acids occuring in food fats. The alcohol moiety is exclusively propane-1, 2-diol together with dimer and traces of trimer. Organic acids other than food fatty acids are absent.

Description:

Waxy white flakes, beads or solids.

Total fatty acid ester content:

Not less than 85%.

Free propane-1,2-diol:

Not more than 5%.

Dimer and trimer of propane-1, 2-diol:

Not more than 4%.

Free fatty acids:

Not more than 6% estimated as oleic acid.

Sulphated ash:

Not more than 0.5% determined at 800 ± 25°C.

Total propane-1, 2-diol content:

Not less than 11% and not more than 31%.

Description:

Off-white to light caramel coloured flakes obtained by reacting hardened vegetable oils or hardened animal fats (iodine values less than 2) firstly with propane-1, 2-diol and then with lactic acid.

Combined glycerol:

Not more than 6%.

Combined propane-1,2-diol:

Not more than 14%.

Combined lactic acid:

Not more than 18%.

Saponification value:

Not less than 230 and not more than 250

Matter soluble in water:

Not more than 5%.

Acid value:

Not more than 12 mg. KOH per g.

E 481 Sodium Stearoyl-2- Lactylate.

Chemical description:

A mixture of the sodium salts of stearoyl lactylic acids and minor amounts of sodium salts of other related acids, manufactured by the reaction of stearic acid and lactic acid. Other food fatty acids may also be present free or esterified due to their presence in the stearic acid used.

Description:

Cream coloured powder or brittle solid with a characteristic odour.

Sodium content:

Not less than 2.5% and not more than 5%.

Ester value:

Not less than 90 and not more than 190 mg. KOH/g.

Total lactic acid (free and combined):

Not less than 15% and not more than 40%.

Acid value:

Not less than 60 and not more than 130 mg KOH/g.

E 482 Calcium stearoyl-2-lactylate.

Chemical description:

A mixture of calcium salts of stearoyl lactylic acids with minor amounts of calcium salts of other related acids manufactured by the reaction of stearic acid and lactic acid. Other food fatty acids may also be present, free or esterified, due to their presence in the stearic acid used.

Description:

White or slightly yellowish powder or brittle solid with a characteristic odour.

Calcium content:

Not less than 1.0% and not more than 5.2%.

Ester value:

Not less than 125 and not more than 190 mg KOH/g.

Total lactic acid: (free and combined).

Not less than 15% and not more than 40%.

Acid value:

Not less than 50 and not more than 130 mg KOH/g.

E 483 Stearyl tartrate.

Chemical description:

Produced by the esterification of tartaric acid (E 334) with stearyl alcohol, consisting chiefly of the di-ester with minor amounts of mono-ester, tartaric acid and free stearyl alcohol. Other esters may also be present due to the presence in the stearyl alcohol used of alcohols derived from food fatty acids other than stearic acid.

Description:

A cream coloured unctous solid at 25°C.

Total ester content:

Not less than 90%.

Total tartaric acid content:

Not less than 18% and not more than 35%.

Unsaponifiable matter:

Not less than 77% and not more than 83%

Melting range:

67°C-77°C.

Ester value:

Not less than 163 and not more than 180.

Iodine value:

Not more than 4 (Wijs).

Acid value:

Not more than 6 mg KOH/g.

Sulphated ash:

Not more than 0.5% determined at 800 ± 25°C.