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Part 11 Preservatives Preservatives 732 NAME: Sorbic acid CATEGORY: Antimicrobial preservative FOOD USE: Baked goods/ Beverages/ Bread, cake batters, cake fillings, cake toppings/ Cheese, cottage cheese/ Fish (smoked, salted)/ Fruit juices (fresh), fruit (dried)/ Margarine/ Pickled products/ Pie crusts, pie fillings/ Salad dressings, salads (fresh)/ Sausage/ Seafood cocktails/ Syrups/ Wine SYNONYMS: Hexadienoic acid/ Sorbistat/ 2,4-Hexadienoic acid/ 2-Propenylacrylic acid/ E200/ CAS 110-44-1/ 22500-92-1/ EINECS 203-768-7/ Hexadienic acid/ (2-Butenylidene) acetic acid FORMULA: CH3-CH=CHCH=CH-COOH MOLECULAR MASS: 112.13 ALTERNATIVE FORMS: Sodium, potassium, calcium salts PROPERTIES AND APPEARANCE: White or off-white powder, characteristic odour BOILING POINT IN °C AT VARIOUS PRESSURES (INCLUDING 760 mm Hg): at 760 mm Hg decomposes at 228°C, at 50 mm Hg = 143°C, at 10 mm Hg = 119°C MELTING RANGE IN °C: 134.5 (range 132–135) FLASH POINT IN °C: 127 IONISATION CONSTANT AT 25°C: 1.73 E-5 DENSITY AT 20°C (AND OTHER TEMPERATURES) IN g/L: 1.36 HEAT OF COMBUSTION AT 25°C IN J/kg: 27718 kJ/kg VAPOUR PRESSURE AT VARIOUS TEMPERATURES IN mm Hg: @ 20°C 99 (anhydrous basis) WATER CONTENT MAXIMUM IN %: 0.5 HEAVY METAL CONTENT MAXIMUM IN ppm: 10 (as Pb) ARSENIC CONTENT MAXIMUM IN ppm: ASH MAXIMUM IN %: 0.2 SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS: in water: @ 20°C pH 3.1 = 0.15% pH 4.4 = 0.22% pH 5.9 = 1.02% @ 50°C 0.55 @ 100°C 4.00 in vegetable oil: @ 20°C 0.80 @ 50°C 2.00 in sucrose solution: @ 10% 0.15 @ 40% 0.10 @ 60% 0.08 in sodium chloride solution: @ 5% 0.11 @ 10% 0.07 @ 15% 0.04 in ethanol solution: @ 5% 0.16 @ 20% 0.29 @ 95% 12.6–14.5 in propylene glycol: @ 20°C 5.5 in glacial acetic acid: 11.5 @ 30°C 0.25 @ 100% 12.9–14.8 FUNCTION IN FOODS: Antimicrobial preservative: Fungi – broad spectrum; bacteria – mostly strict aerobes Not lactic acid bacteria Flavouring Acidulant ALTERNATIVES: Sodium sorbate; potassium sorbate; calcium sorbate; benzoic acid; sodium benzoate; potassium benzoate; calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium propionate TECHNOLOGY OF USE IN FOODS: The pKa is 4.8, so sorbic acid and its salts would normally be used at pH less than 4.8 It can, however, be used at up to neutral pH, but the activity reduces as the pH increases In wine, it should only be used in conjunction with sulphur dioxide, otherwise a characteristic off-odour may result Sorbic acid 733 Preservatives SYNERGISTS: Sulphur dioxide, carbon dioxide, sodium chloride, sucrose, propionic acid, dehydration, nisin with polyphosphates, benzoates ANTAGONISTS: Non-ionic surfactants FOOD SAFETY ISSUES: This is not an additive which has been subject to great criticism over safety LEGISLATION: USA: GRAS if used in accordance with Good Manufacturing Practice 0.1% individually or 0.2% if used in combination with its salts or benzoic acid or its salts Not allowed in cooked sausage Limited to 300 mg/1000 gallons of wine FDA 21CFR § 133, 146.115, 146.152, 146.154, 150.141, 150.161, 166.110, 181.22, 181.23, 182.3089, GRAS; USDA 9CFR § 318.7; BATF 27CFR § 240.1051 734 UK and EUROPE: UK: Salad cream 1000 ppm; salad dressing 1000 ppm; mayonnaise 1000 ppm; wine 200 ppm CANADA: Permitted in selected foods AUSTRALIA/PACIFIC RIM: Japan: approved with limitations REFERENCES: Sofos, J N., and Busta, F F (1993) Sorbic acid and sorbates In: Davidson, P M., and A L Branen (Eds.), Antimicrobials in Foods, Second Edition Marcel Dekker, New York Food Chemicals Codex, Fourth Edition (1996) National Academy Press, Washington, DC Merck Index, Twelfth Edition (1996) Merck & Co., Inc., Whitehouse Station, NJ Ash, M., and Ash, I (1995) Food Additives Gower Publishing Co., Brookfield, VT ANY OTHER RELEVANT INFORMATION: Occurs naturally in the berries of the mountain ash Sorbus aucuparia L., Rosaceae (sorbapple, rowan) pK (25°C) = 4.76 Preservatives 736 NAME: Sodium sorbate CATEGORY: Antimicrobial preservative FOOD USE: Baked goods/ Beverages/ Bread, cake batters, cake fillings, cake toppings/ Cheese, cottage cheese/ Fish (smoked, salted)/ Fruit juices (fresh), fruit (dried)/ Margarine/ Pickled products/ Pie crusts, pie fillings/ Salad dressings, salads (fresh)/ Sausage/ Seafood cocktails/ Syrups/ Wine SYNONYMS: Sodium hexadienoate/ 2,4-Hexadienoic acid sodium salt/ Sorbic acid sodium salt/ 2-Propenylacrylic acid sodium salt/ E201/ CAS 7757-81-5/ Hexadienic acid/ (2-Butenylidene) acetic acid, sodium salt FORMULA: CH3CH=CHCH=CHCOOHNa MOLECULAR MASS: 134.12 ALTERNATIVE FORMS: Sorbic acid (potassium and calcium salts) PROPERTIES AND APPEARANCE: White or fine crystalline powder, characteristic odour DENSITY AT 20°C (AND OTHER TEMPERATURES) IN g/L: 1.36 PURITY %: >98 WATER CONTENT MAXIMUM IN %: 1.0 HEAVY METAL CONTENT MAXIMUM IN ppm: 10 ARSENIC CONTENT MAXIMUM IN ppm: SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS: in water: @ 20°C 58.2 in ethanol solution: @ 100% 6.5 FUNCTION IN FOODS: Antimicrobial preservative: Fungi – broad spectrum; bacteria – mostly strict aerobes Not lactic acid bacteria Flavouring Acidulant ALTERNATIVES: Potassium sorbate; sorbic acid; calcium sorbate; benzoic acid; sodium benzoate; potassium benzoate; calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium propionate TECHNOLOGY OF USE IN FOODS: The pKa is 4.8, so sorbic acid and its salts would normally be used at pH less than 4.8 It can, however, be used at up to neutral pH, but the activity reduces as the pH increases In wine, it should only be used in conjunction with sulphur dioxide, otherwise a characteristic off-odour may result SYNERGISTS: Sulphur dioxide, carbon dioxide, sodium chloride, sucrose, propionic acid, dehydration, nisin with polyphosphates, benzoates ANTAGONISTS: Non-ionic surfactants FOOD SAFETY ISSUES: This is not an additive which has been subject to great criticism over safety Sodium sorbate 737 Preservatives LEGISLATION: EFERENCES: USA: GRAS if used in accordance with Good Manufacturing Practice 0.1% individually or 0.2% if used in combination with its salts or benzoic acid or its salts Not allowed in cooked sausage Limited to 300 mg/ 1000 gallons of wine FDA 21CFR § 182.90, 182.3759, 182.3089, GRAS; USDA 9CFR § 318.7 UK and EUROPE: UK: Salad cream 1000 ppm; salad dressing 1000 ppm; mayonnaise 1000 ppm; wine 200 ppm CANADA: Permitted in selected foods AUSTRALIA/PACIFIC RIM: Japan: approved with limitations Sofos, J N., and Busta, F F (1993) Sorbic acid and sorbates In: Davidson, P M., and A L Branen (Eds.), Antimicrobials in Foods, Second Edition Marcel Dekker, New York Ash, M., and Ash, I (1995) Food Additives Gower Publishing Co., Brookfield, VT 738 Preservatives 740 NAME: Potassium sorbate CATEGORY: Antimicrobial preservative FOOD USE: Baked goods/ Beverages/ Bread, cake batters, cake fillings, cake toppings/ Cheese, cottage cheese/ Fish (smoked, salted)/ Fruit juices (fresh), fruit (dried)/ Margarine/ Pickled products/ Pie crusts, pie fillings/ Salad dressings, salads (fresh)/ Sausage/ Seafood cocktails/ Syrups/ Wine SYNONYMS: Potassium hexadienoate/ 2,4-Hexadienoic acid potassium salt/ Sorbic acid potassium salt/ 2-Propenylacrylic acid potassium salt/ E202/ CAS 590-00-1/ 24634-61-5/ 246-376-1/ EINECS 203-768-7/ Hexadienic acid, potassium salt/ (2-Butenylidene) acetic acid, potassium salt FORMULA: CH3CH=CHCH=CHCOOH MOLECULAR MASS: 150.22 ALTERNATIVE FORMS: Sorbic acid (sodium, and calcium salts) PROPERTIES AND APPEARANCE: White or off-white powder, characteristic odour BOILING POINT IN °C AT VARIOUS PRESSURES (INCLUDING 760 mm Hg): Decomposes above 270°C MELTING RANGE IN °C: Decomposes above 270°C DENSITY AT 20°C (AND OTHER TEMPERATURES) IN g/L: 1.36 PURITY %: >98 (anhydrous basis) WATER CONTENT MAXIMUM IN %: 1.0 HEAVY METAL CONTENT MAXIMUM IN ppm: 10 (as Pb) ARSENIC CONTENT MAXIMUM IN ppm: SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS: in water: @ 20°C 58.2 (pH 3.1) @ 50°C 61 in vegetable oil: @ 20°C 0.01 @ 50°C 0.03 in sucrose solution: @ 10% 58 @ 40% in sodium chloride solution: @ 5% 47 @ 10% @ 5% 57.4 in ethanol solution: @ 100°C 64 45 @ 60% 28 34 @ 15% 12–15 @ 20% 54.6 @ 50% 45.3 @ 50°C 48 @ 100°C 20 @ 95% 6.5 @ 100% 2.0 in propylene glycol: @ 20°C 55 FUNCTION IN FOODS: Antimicrobial preservative: Fungi – broad spectrum; bacteria – mostly strict aerobes Not lactic acid bacteria Flavouring Acidulant ALTERNATIVES: Sodium sorbate; sorbic acid; calcium sorbate; benzoic acid; sodium benzoate; potassium benzoate; calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium propionate TECHNOLOGY OF USE IN FOODS: The pKa is 4.8, so sorbic acid and its salts would normally be used at pH less than 4.8 It can, however, be used at up to neutral pH, but the activity reduces as the pH increases In wine, it should only be used in conjunction with sulphur dioxide, otherwise a characteristic off-odour may result SYNERGISTS: Sulphur dioxide, carbon dioxide, sodium chloride, sucrose, propionic acid, dehydration, nisin with polyphosphates, benzoates Potassium sorbate 741 Preservatives ANTAGONISTS: Non-ionic surfactants FOOD SAFETY ISSUES: This is not an additive which has been subject to great criticism over safety LEGISLATION: USA: GRAS if used in accordance with Good Manufacturing Practice 0.1% individually or 0.2% if used in combination with its salts or benzoic acid or its salts Not allowed in cooked sausage Limited to 300 mg/1000 gallons of wine FDA 21CFR § 133, 150.141, 150.161, 166.110, 181.90, 183.3640, GRAS; USDA 9CFR § 318.7; BATF 27CFR § 240.1051, GRAS (FEMA) UK and EUROPE: UK: Salad cream 1000 ppm; salad dressing 1000 ppm; mayonnaise 1000 ppm; wine 200 ppm 742 CANADA: Permitted in selected foods AUSTRALIA/PACIFIC RIM: Japan: approved with limitations REFERENCES: Sofos, J N., and Busta, F F (1993) Sorbic acid and sorbates In: Davidson, P M., and A L Branen (Eds.), Antimicrobials in Foods, Second Edition Marcel Dekker, New York Food Chemicals Codex, Fourth Edition (1996) National Academy Press, Washington, DC Merck Index, Twelfth Edition (1996) Merck & Co., Inc., Whitehouse Station, NJ Ash, M., and Ash, I (1995) Food Additives Gower Publishing Co., Brookfield, VT ANY OTHER RELEVANT INFORMATION: Occurs naturally in the berries of the mountain ash Sorbus auuparia L., Rosaceae Preservatives NAME: Sodium nitrite CATEGORY: Antimicrobial preservative FOOD USE: Cured meats/ Meat products/ Fish products SYNONYMS: Nitrous acid sodium salt/ E250/ CAS 7632-00-0/ EINECS 231-555-9 FORMULA: Na N O2 MOLECULAR MASS: 69.00 ALTERNATIVE FORMS: Potassium nitrite PROPERTIES AND APPEARANCE: White or slightly yellow hygroscopic granules rods or powder BOILING POINT IN °C AT VARIOUS PRESSURES (INCLUDING 760 mm Hg): decomposes @ 320 MELTING RANGE IN °C: 271 DENSITY AT 20°C (AND OTHER TEMPERATURES) IN g/l: 2.168 PURITY % 97 WATER CONTENT MAXIMUM IN %: 0.25 HEAVY METAL CONTENT MAXIMUM IN ppm: 0.002%, not more than 10 ppm Pb SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS: in water: @ 15°C 81.5 in ethanol solution: @ 20% FUNCTION IN FOODS: 0.3 @ 100°C 163 @ 100% 3.0 Antimicrobial preservative; colour fixative; flavour enhancer 800 ALTERNATIVES: Multifunctional, so requires a blend of additives TECHNOLOGY OF USE IN FOODS: Used in cured meats and fish as an antibotulinum agent as well as an antimicrobial preservative, colour fixative, flavour enhancer LEGISLATION: USA: FDA 21CFR 172.175, 172.177, 181.34, USDA 9CFR 318.79 381.147 UK and EUROPE: Permitted in certain foods REFERENCE: CANADA: Permitted in certain foods AUSTRALIA/PACIFIC RIM: Japan: approved 0.005–0.07 g/kg Ash, M., and Ash, I (1995) Food Additives Gower Publishing Co., Brookfield, VT Sodium nitrite 801 Preservatives NAME: Sodium nitrate CATEGORY: Antimicrobial preservative SYNONYMS: CAS 7631-99-4/ EINECS 231-554-3/ E251/ Soda niter/ Cubic niter/ Chile saltpeter FORMULA: Na N O3 MOLECULAR MASS: 84.99 PROPERTIES AND APPEARANCE: Colourless transparent crystals, odourless BOILING POINT IN °C AT VARIOUS PRESSURES (INCLUDING 760 mm Hg): decomposes at 380 MELTING RANGE IN °C: 308 DENSITY AT 20°C (AND OTHER TEMPERATURES) IN g/l: 2.267 PURITY %: 99 HEAVY METAL CONTENT MAXIMUM IN ppm: 10 as Pb 802 SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS: in water: @ 25°C 92.1 in ethanol solution: @ 5% Soluble @ 100°C 180 @ 20% Soluble @ 95% Soluble @ 100% Soluble FUNCTION IN FOODS: Antimicrobial agent, preservative Source of nitrite, colour fixative in cured meats, fish, poultry; boiler water additive; curing salt TECHNOLOGY OF USE IN FOODS: Used in cured meats and fish as an antibotulinum agent as well as an antimicrobial preservative, colour fixative, flavour enhancer LEGISLATION: USA: FDA 21CFR § 171.170, 172.170, 172.177, 173.310, 181.33; USDA 9CFR § 318.7, 381.147 Limitation 500 ppm (smoked fish, meat curing), 200 ppm (smoked chub), lb/100 gal (pickle), 3.5 oz/100 lb (meat), 2.75 oz/100 lb (chopped meat) UK and EUROPE: UK: approved; Europe: listed CANADA: Approved in certain foods REFERENCE: Ash, M., and Ash, I (1995) Food Additives Gower Publishing Co., Brookfield, VT Sodium nitrate 803 Preservatives NAME: Potassium nitrate CATEGORY: Antimicrobial preservative SYNONYMS: E252/ Nitre/ Niter/ Saltpetre /CAS 7757-79-l/ EINECS 231-818-8 FORMULA: K N O3 MOLECULAR MASS: 101.11 PROPERTIES AND APPEARANCE: Transparent colourless or white crystals or crystal powder, odourless, cooling pungent salty taste BOILING POINT IN °C AT VARIOUS PRESSURES (INCLUDING 760 mm Hg): Decomposes at 400 MELTING RANGE IN °C: 334 DENSITY AT 20°C (AND OTHER TEMPERATURES) IN g/l: 2.109 PURITY %: 99 WATER CONTENT MAXIMUM IN %: HEAVY METAL CONTENT MAXIMUM IN ppm: 0.002 SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS: in water: @ 20°C 33 in ethanol solution: @ 100% 0.13 @ 100°C 200 FUNCTION IN FOODS: Formerly used as a curing agent – now superseded by nitrite ALTERNATIVES: Nitrite 804 TECHNOLOGY OF USE IN FOODS: 200 ppm cod roe; lb/100 gallon pickles; 3.5 oz/100 lb meat; 2.75 oz/100 lb chopped meat LEGISLATION: USA: FDA 21CFR § 172.160, 181.33, USDA 9CFR § 318.7, 381.147 REFERENCE: Ash, M., and Ash, I (1995) Food Additives Gower Publishing Co., Brookfield, VT Potassium nitrate 805 Preservatives NAME: Propionic acid CATEGORY: Antimicrobial preservative FOOD USE: Baked products/ Cheese products SYNONYMS: Methylacetic acid/ Propanoic acid/ Ethylformic acid/ E280/ CAS 79-09-4/ EINECS 201-176-3 FORMULA: C2 H5 COOH MOLECULAR MASS: 74.09 PROPERTIES AND APPEARANCE: Oily liquid, pungent, rancid odour BOILING POINT IN °C AT VARIOUS PRESSURES (INCLUDING 760 mm Hg): 760 mmHg: 141.1 MELTING RANGE IN °C: -21.5 FLASH POINT IN °C: 58 DENSITY AT 20°C (AND OTHER TEMPERATURES) IN g/l: 0.993 PURITY %: 99.5 WATER CONTENT MAXIMUM IN %: 0.15 HEAVY METAL CONTENT MAXIMUM IN ppm: 10 ASH MAXIMUM IN %: 0.01 FUNCTION IN FOODS: Antimicrobial preservative; antimycotic; flavouring agent; preservative additive; mould inhibitor ALTERNATIVES: Other antimicrobial preservatives depending on the application 400 mmHg: 122.0 100 mmHg: 85.8 10 mmHg: 41.6 mmHg: 4.6 806 TECHNOLOGY OF USE IN FOODS: 1% (foods); limitation 0.32% (flour in white bread/rolls), 0.38% (whole wheat), 0.3% (cheese products) ANTAGONISTS: Calcium chloride LEGISLATION: USA: FDA 21CFR, 172.515, 184.1081, GRAS, GRAS(FEMA), EPA reg UK and EUROPE: UK: approved; Europe: listed CANADA: Approved in certain foods AUSTRALIA/PACIFIC RIM: Japan: restricted to flavouring use, limitation with sorbic acid g/kg total REFERENCES: Ash, M., and Ash, I (1995) Food Additives Gower Publishing Co., Brookfield, VT Davidson, P M., and Branen, A L (Eds.) (1993) Antimicrobials in Foods, Second Edition Marcel Dekker, New York ANY OTHER RELEVANT INFORMATION: Refractive index: 1.3862 Surface tension 27.21 dynes/cm (15°C) Viscosity: 1.020 cP (15°C) pK = 4.87 Swiss cheese contains up to 1% propionic acid as a result of growth and metabolism of propionibacteria, and this limits mould growth Propionic acid 807 Preservatives 808 NAME: Sodium propionate CATEGORY: Antimicrobial preservative FOOD USE: Baked products/ Cheese products SYNONYMS: Methylacetic acid/ Propanoic acid sodium salt/ Ethylformic acid sodium salt/ E281/ CAS 137-40-6/ EINECS 205-290-4 FORMULA: C2H5 COONa MOLECULAR MASS: 96.07 ALTERNATIVE FORMS: Other salts PROPERTIES AND APPEARANCE: Transparent crystals, granules Deliquescent in moist air MELTING RANGE IN °C: 287–289 PURITY %: 99 WATER CONTENT MAXIMUM IN %: HEAVY METAL CONTENT MAXIMUM IN ppm: 10 FUNCTION IN FOODS: Antimicrobial preservative; antimycotic; flavouring agent; preservative additive; mould inhibitor ALTERNATIVES: Other antimicrobial preservatives, depending on the application TECHNOLOGY OF USE IN FOODS: 1% (foods); limitation 0.32% (flour in white bread/rolls), 0.38% (whole wheat), 0.3% (cheese products) ANTAGONISTS: Calcium chloride LEGISLATION: USA: FDA 21CFR § 133.123, 133.124, 133.169, 133.173, 133.179, 150.141,150.161, 179.45, 181.22, 81.23, 184.1784, GRAS; USDA 9CFR § 318.7, 381.147 CANADA: Permitted in certain foods AUSTRALIA/PACIFIC RIM: Japan: restricted to flavouring use, limitation with sorbic acid g/kg total UK and EUROPE: UK: approved; Europe: listed REFERENCES: Ash, M., and Ash, I (1995) Food Additives Gower Publishing Co., Brookfield, VT Davidson, P M., and Branen, A L (Eds.) (1993) Antimicrobials in Foods, Second Edition Marcel Dekker, New York Sodium propionate 809 Preservatives 810 NAME: Calcium propionate CATEGORY: Antimicrobial preservative FOOD USE: Baked products/ Cheese products SYNONYMS: Methylacetic acid/ Propanoic acid, calcium salt/ Ethylformic acid, calcium salt/ E282/ CAS 4075-81-4/ EINECS 223-795-8 FORMULA: (C2H5 COO)2 Ca MOLECULAR MASS: 186.22 PROPERTIES AND APPEARANCE: Transparent crystals, granules Powder or monoclinic crystals, hygroscopic MELTING RANGE IN °C: >300 PURITY %: 98 WATER CONTENT MAXIMUM IN %: HEAVY METAL CONTENT MAXIMUM IN ppm: 10 FUNCTION IN FOODS: Antimicrobial preservative; antimycotic; flavouring agent; preservative additive; mould inhibitor ALTERNATIVES: Other antimicrobial preservatives depending on the application TECHNOLOGY OF USE IN FOODS: 1% (foods); limitation 0.32% (flour in white bread/rolls), 0.38% (whole wheat), 0.3% (cheese products) ANTAGONISTS: Calcium chloride LEGISLATION: USA: FDA 21CFR § 133.123, 133.124, 133.173, 133.179, 136.110, 136.115, 136.130, 136.160, 136.180, 150.141, 150.161, 179.45, 181.22, 181.23, 184.1221, GRAS; USDA 9CFR § 318.7, 0.32% max on weight of flour, 381.147, 0.3% max on weight of flour in fresh pie dough UK and EUROPE: UK: approved; Europe: listed CANADA: Approved in certain foods AUSTRALIA/PACIFIC RIM: Japan: restricted to flavouring use, limitation with sorbic acid g/kg total REFERENCES: Ash, M., and Ash, I (1995) Food Additives Gower Publishing Co., Brookfield, VT Davidson, P M., and Branen, A L (Eds.) (1993) Antimicrobials in Foods, Second Edition Marcel Dekker, New York ANY OTHER RELEVANT INFORMATION: pH of a in 10 solution = 8–10 Calcium propionate 811 Preservatives 812 NAME: Potassium propionate CATEGORY: Antimicrobial preservative FOOD USE: Baked products/ Cheese products SYNONYMS: E283 FORMULA: K C2H5 COO ALTERNATIVE FORMS: Other salts FUNCTION IN FOODS: Antimicrobial preservative; antimycotic; flavouring agent; preservative additive; mould inhibitor ALTERNATIVES: Other antimicrobial preservatives, depending on the application TECHNOLOGY OF USE IN FOODS: 1% (foods); limitation 0.32% (flour in white bread/rolls), 0.38% (whole wheat), 0.3% (cheese products) ANTAGONISTS: Calcium chloride LEGISLATION: USA: FDA 21CFR, 172.515, 184.1081, GRAS, GRAS(FEMA), EPA reg UK and EUROPE: UK: approved; Europe: listed REFERENCES: CANADA: Approved in certain foods AUSTRALIA/PACIFIC RIM: Japan: restricted to flavouring use, limitation with sorbic acid g/kg total Ash, M., and Ash, I (1995) Food Additives Gower Publishing Co., Brookfield, VT Davidson, P M., and Branen, A L (Eds.) (1993) Antimicrobials in Foods, Second Edition Marcel Dekker, New York Preservatives 814 NAME: Heptyl paraben CATEGORY: Antimicrobial preservative FOOD USE: Antioxidant/ Preservative/ Antimicrobial agent for beer, fermented malt beverages/ Non-carbonated soft drinks and fruit drinks SYNONYMS: n-Heptyl p-hydroxybenzoate/ CAS 1085-12-7 FORMULA: C14 H20 O3 MOLECULAR MASS: 236.31 PROPERTIES AND APPEARANCE: Colourless small crystals or white crystalline powder, odourless or faint charcoal odour, slight burning taste MELTING RANGE IN °C: 48–51 PURITY %: >99 WATER CONTENT MAXIMUM IN %: 0.5 HEAVY METAL CONTENT MAXIMUM IN ppm: 10 (as Pb) ASH MAXIMUM IN %: 0.05 SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS: in water: @ 20°C 1.5 in ethanol solution: @ 100% Readily soluble FUNCTION IN FOODS: Antioxidant, preservative; antimicrobial agent for beer, fermented malt beverages, non-carbonated soft drinks and fruit drinks Especially effective against bacteria and fungi at around neutral pH TECHNOLOGY OF USE IN FOODS: Antioxidant, preservative, antimicrobial agent for beer, fermented malt beverages, non-carbonated soft drinks and fruit drinks Especially effective against bacteria and fungi at around neutral pH LEGISLATION: USA: FDA 21CFR § 172.145, 12 ppm max in fermented malt beverages, 20 ppm max in soft/fruit drinks; BATF 27CFR § 240.1051, 12 ppm max in wine REFERENCES: Davidson, P M., and Branen, A L (1993) Antimicrobials in Foods, Second Edition Marcel Dekker, New York Ash, M., and Ash, I (1995) Food Additives Gower Publishing Co., Brookfield, VT UK and EUROPE: Not permitted CANADA: Not permitted Heptyl paraben 815