Carmine; CARMINIC ACID; Cochineal CAS NO: 1260-17-9

Carmoisine ; Acid Red 14, Chromotrope FB, Disodium 4-hydroxy-3-[(4-sulfo-1-naphthalenyl)azo]-1-naphthalenesulfonate, Mordant Blue 79; azorubine ; brilliant carmoisine cas no:3567-69-9

C.I. Food red 17; C.I. 16035; D & C Red 40; Disodium 6-hydroxy- 5-[(2-methoxy-4-sulphonato-m-tolyl)azo]naphthalene- 2-sulphonate; Disodium 6-hydroxy-5-(2-methoxy-5-methyl-4-sulfonato- phenylazo)-2- naphthalene sulfonate; 2-Naphthalenesulfonic Acid 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl) Azo)-, Disodium Salt; Allura Red AC CAS NO: 25956-17-6

Acid Red 27, Azorubin S, FD & C Red Dye No. 2; amacid amaranth; dye red raspberry; edicol amaranth ;kayaku amaranth; 3- hydroxy-4-((4-sulfo-1-naphthalenyl)azo)-2,7-naphthalenedisulfonic acid trisodium salt; naphthol red; trisodium salt of 1-(4-sulfo-1-naphthylazo)-2-naphthol-3,6-disulfonic acid cas no: 915-67-3

Ponceau 4R; New coccine; Acid red 18; food red no 102 CAS NO: 2611-82-7

2- (6-Hidroksi-2,4,5,7-tetraiyodo-3-okso-santen-9-il) benzoik asit; fd&c red no. 3 (c.i. 45430 (Na)); erythrosine ;acid red 51; food red 14; 2',4',5',7'- tetraiodofluorescein, disodium salt cas no: 16423-68-0

Erythrosin B; ERYTHROSINE; Erythrosine B; C.I. Acid Red 51 CAS NO: 16423-68-0

Brilliant Blue FCF; Acid Blue 9; FD&C Blue No. 1; Erioglaucine disodium salt CAS NO : 3844-45-9

Patent blue V sodium salt; Acid blue 3 sodium salt, Food Blue 5 sodium salt cas no:20262-76-4

indigotine; 5,5′-indigodisulfonic acid sodium salt; Brilliant Indigo; C.I. Acid Blue 74; C.I. 73015; Food Blue 1; FD&C Blue 2; Sicovit Indigotin 85; E132 cas no:860-22-0

Indigo carmine; Acid Blue 74; indigocarmine; Indigotindisulfonate sodium CAS NO: 860-22-0

Brilliant Blue G; Acid blue 90; Acid Blue 9; D&C Blue No. 4; Alzen Food Blue No. 1; Atracid Blue FG; Blue #1 Lake; Erioglaucine; Eriosky blue; Patent Blue AR; Xylene Blue VSG; C.I. 42090, Basacid Blue 755, Sulfacid Brilliant Blue 5 J, Neolan Blue E-A cas no: 3844-45-9

CI Food Brown 3; Chocolate brown HT; CI (1975) No. 20285; INS No. 155 CAS NO: 4553-89-3

Okside nişasta; DIALDEHYDE STARCH ; STARCH POLYALDEHYDE; OXIDIZED STARCH; POLYDIALDEHYDE; STARCH OXIDIZED; Dialdehyde starch,Oxidized starch; Polydialdehyde starch (Polymeric dialdehyde); Starch,2,3-dialdehydo; POLYMERIC DIALDEHYDE cas no:9047-50-1

Chlorophyllin sodium copper salt ; Chlorophyllin, coppered trisodium salt cas no:11006-34-1

Acid Brilliant Green BS, Acid Green 50, Wool Green S ;Food Green S; FD&C Green 4; Acid green 50; Lissamine Green B; Wool Green S; C.I. 44090; E142 cas no:3087-16-9

caramel color; caramel liquid ; natural brown 10; extrapone caramel milk cas no:8028-89-5

caramel color powdered; caramel color; caramel liquid ; natural brown 10; extrapone caramel milk cas no:8028-89-5

Sulfite ammonia caramel; INS No. 150d

Brilliant Black BN ;Food Black 1; C.I. Food Black 1; 1743 Black; Black PN; Blue Black BN; Brilliant Acid Black; C.I. 28440; Certicol Black PNW; Cilefa Black B; E 151; Edicol Supra Black BN; Hexacol Black PN; L Black 8000; Melan Black; Xylene Black F cas no: 2519-30-4

Methylethyl glycol; Methylethylene glycol; 1,2-Propanediol; alpha-Propylene glycol; Methyl glycol; Monopropylene glycol; PG; 1,2-Dihydroxypropane; 1,2-Propylene Glycol; 2-Hydroxypropanol; 2,3-Propanediol; Propane-1,2-diol; Trimethyl glycol; 1,2-Propylenglykol; Isopropylene glycol CAS NO: 57-55-6

Aragonite; CALCIUM CARBONATE; Chalk; Calcite CAS NO: 471-34-1

β,β-Carotene, Provitamin A; all-E-b-carotene ; betacarotene; provatenol; rovimix b-carotene; altratene cas no: 7235-40-7

betanine; beetroot red pigment; beta orientalis root red pigment; beta vulgaris root red pigment cas no:7659-95-2

ANTHOCYANINS ;anthocyanins ; grape skin extract; enocianina; red cabbage color ; oenocyanin; 2- phenyl-1-benzopyrylium; anthocyanins vitis vinifera skin extract cas no:11029-12-2

Benzenemethanoic acid; Carboxybenzene; Acide benzoique (French); Acido benzoico; Benzenecarboxylic acid; Benzeneformic acid; Benzoate; Benzoesaeure; Carboxybenzene; Dracylic acid; Flowers of benjamin; Flowers of benzoin; Phenylcarboxylic acid; Phenylformic acid; Salvo liquid; Salvo powder; Benzoesäure (German); ácido benzoico (Spanish); Acide benzoïque (French); Kyselina benzoova (Czech); Dracylic acid CAS NO:65-85-0

TITANIUM DIOXIDE; Titania; Titanium(IV) oxide; Rutile CAS NO: 13463-67-7

(E,E)-2,4-Hexadienoic acid; 2-Propenylacrylic acid; alpha-trans-gamma-trans-Sorbic acid; trans,trans-Sorbic acid; Preservastat; Sorbistat; Hexadienoic acid; 1,3-Pentadiene-1-carboxylic acid; Panosorb; (2-Butenylidene)acetic acid; Crotylidene acetic acid; Acide sorbique; Kyselina 1,3-Pentadien-1-karboxylova; Kyselina sorbova; Hexa-2,4-dienoic acid CAS NO: 110-44-1

Sorbic acid potassium salt; Potassium 2,4-hexadienoate; 2,4-Hexadienoic aAcid potassium salt; Sorbistat; Sorbistat-K; Sorbistat-potassium; Potassium sorbate CAS NO: 590-00-1

CAS number: 65-85-0
EC number: 200-618-2
Molecular formula: C7H6O2
Molecular mass: 122.1

E 210 is called benzoic acid.
E 210 is a white crystalline solid.
E 210 is slightly soluble in water.
E 210 is used to make other chemicals, as a food preservative, and for other uses.

E 210, C6H5COOH, is a colourless crystalline solid and the simplest aromatic carboxylic acid.
E 210 occurs naturally free and bound as benzoic acid esters in many plant and animal species.
Appreciable amounts have been found in most berries (around 0.05%).
Cranberries contain as much as 300-1300 mg free E 210 per kg fruit.

E 210 is a fungistatic compound that is widely used as a food preservative.
E 210 is a byproduct of phenylalanine metabolism in bacteria.
E 210 is also produced when gut bacteria process polyphenols (from ingested fruits or beverages).

E 210 may also be used to investigate the mechanism of complex addition reaction of hydroxyl radicals with various aromatic compounds.
E 210 is one of the preservatives that widely used in the food industry to protect food from any harmful chemical changes and helps to regulate the growth of microbes better.

E 210 is a commonly used antimicrobial preservative in food and beverages, especially in carbonated beverages, as it presents its strongest antibacterial activity at pH 2.5–4.0.
E 210 has inhibitory effects on the proliferation of bacteria and yeasts, a major cause of food spoilage.

E 210, which is usually used in the form of its sodium salt, sodium benzoate, has long been used as an antimicrobial additive in foods.
E 210 is used in carbonated and still beverages, syrups, fruit salads, icings, jams, jellies, preserves, salted margarine, mincemeat, pickles and relishes, pie, pastry fillings, prepared salads, fruit cocktail, soy sauce, and caviar.
The use level of E 210 ranges from 0.05 to 0.1%.

E 210 in the acid form is quite toxic but its sodium salt is much less toxic.
The sodium salt is preferred because of the low aqueous solubility of the free acid.
In vivo, the salt is converted to acid, which is the more toxic form.

E 210 is an organic acid first used in foods almost 100 years ago.
E 210 occurs naturally in prunes, cinnamon, and cloves.
The free acid form is poorly soluble in water and the sodium salt (sodium benzoate) is often used because of its greater solubility.
E 210's antimicrobial activity is primarily against yeasts and molds.
As mentioned for other organic acids, antimicrobial activity is greatest at low pH.
The effect results from greater permeability of the unionized form into microorganisms.

Uses of E 210: Preservative, Cosmetics, Feed, Pharmaceutical, Antimicrobial, Antifungal, Antibacterial, Soft Drink, Alcohol Beverage, Beverage Powder, Ice Cream, Candy, Chewing Gum, Icings, Fruit Juice, Puddings, Sauces, Baking Food, Sauage, Food Colors, Milk, Wine, Flavoring Agent, Dyestuff, Toothpaste, Coating, Rubber.

Applications of E 210:
E 210 is an important precursor for the preparation of many other organic substances viz. benzoyl chloride, benylbenzoate, phenol, sodium benzoate, benzyl alcohol as well as benzoate plasticizers such as glycol-, diethhyleneglycol- and triethyleneglycol esters.
E 210 and its salts are used as food preservatives.
E 210 is involved in rubber polymerization as an activator and a retardant.
E 210 is the main component of benzoin resin and is a constituent of Whitfield’s ointment, which is used for the treatment of fungal skin diseases such as tinea, ringworm and athlete’s foot.
E 210 is widely used in cosmetics, dyes, plastics and insect repellents.

Notes about E 210:
E 210 is incompatible with strong oxidizing agents, reducing agents and strong bases.

Benzoic acid (E210) and its salts are also used as food preservatives to prevent the growth of moulds, yeasts and some bacteria
The action of E 210 is highly dependant on the pH of the food to which it is being added and it is predominantly used in acidic foods such as fruit juices, sparkling drinks and pickles.

E 210 is a mono-functional, aromatic acid, which is widely used as a building block for the synthesis of alkyd resins.
When E 210 is used as a component of alkyd resins, it improves gloss, hardness and chemical resistance.

Applications/uses of E 210:
-Agriculture intermediates
-Cosmetic ingredients - lips
-Cosmetic ingredients eyes & face
-Personal care ingredients

E 210 is an aromatic alcohol existing naturally in many plants and is a common additive to food, drinks, cosmetics and other products.
E 210 acts as preservatives through inhibiting both bacteria and fungi.

E 210 is the simplest of the aromatic carboxylic acids, a family of organic compounds containing the carboxyl (-COOH) group.
E 210 occurs in the form of white crystalline needles or thin plates.
Many naturally occurring plants contain E 210, including most types of berries and the natural product called gum benzoin, a plant common to the islands of Java, Sumatra, and Borneo.
Gum benzoin may contain up to 20 percent E 210.
E 210 is also excreted by most animals (except fowl) in the form of a related compound called hippuric acid (C6H5CONHCH2COOH).

E 210 is used as a food preservative.
E 210 inhibits the growth of yeast, mold, and other bacteria.
Acidic food and fruit juices, sparkling drinks, and pickles are preserved with benzoic acid.
E 210 is also used as a preservative in cosmetics.
E 210 is used as an intermediate by manufacturers of alkyd and polyester resins.

E 210 is a compound comprising a benzene ring core carrying a carboxylic acid substituent.
E 210 has a role as an antimicrobial food preservative, an EC 3.1.1.3 (triacylglycerol lipase) inhibitor, an EC 1.13.11.33 (arachidonate 15-lipoxygenase) inhibitor, a plant metabolite, a human xenobiotic metabolite, an algal metabolite and a drug allergen.
E 210 is a conjugate acid of a benzoate.

E 210 is a chemical intermediate for benzoates, alkyd resins and other organic derivatives.
E 210 is an excellent vulcanisation retardant in rubber industry.
E 210 is also utilised in various varnishes and lacquer paints it enhances the lustre, eases application and is an effective fungicide.

APPLICATIONS of E 210: Rubber, Varnishes, Lacquers

INDUSTRIES of E 210: Rubber Industry, Paints and Coatings

E 210 is a white (or colorless) solid with the formula C6H5CO2H.
E 210 is the simplest aromatic carboxylic acid.
The name is derived from gum benzoin, which was for a long time its only source.
E 210 occurs naturally in many plants and serves as an intermediate in the biosynthesis of many secondary metabolites.
Salts of E 210 are used as food preservatives.
E 210 is an important precursor for the industrial synthesis of many other organic substances.
The salts and esters of benzoic acid are known as benzoates

Benzoic acid and its salts (Na or K salts) is a bacteriostatic antiseptic that is only active in an acidic environment (pH 2.5 to 4.5).
In mammals, E 210 is primarily metabolized to its glycine conjugate, hippuric acid, which is readily excreted via the renal organic anion transport system.
Moreover, E 210 is also found as a metabolite of benzyl alcohol (for more information on benzyl alcohol see the dedicated questions and answers document).
E 210 is mainly used as preservative at levels from 0.01 to 0.2%.

E 210 is a key raw material in the production of alkyd resins to control viscosity and enhance desirable characteristics in the final alkyd coating film, including gloss, adhesion, hardness, and chemical resistance, particularly resistanceto alkaline substances.
E 210 is also used as an additive for effective corrosion inhibition.
E 210 is the most basic of aromatic carboxylic acids.
E 210 is a building block used in the manufacture of many end products including alkyd resins.
When used in alkyd resin applications, E 210 improves gloss, hardness and chemical resistance.
E 210 is also used in other applications including pharmaceuticals, personal care and select industrial applications.
E 210 can be used as a preservative given that it increases storage stability and mitigates corrosion when used in emulsion formulations, liquid detergents, paints, polishes and waxes.

General description of E 210:
E 210 is an organic aromatic monocarboxylic acid.
E 210 can be synthesized by the cobalt or manganese catalyzed atmospheric oxidation of toluene.
Recently, E 210 has been prepared from toluene by employing TiO2 nanotubes electrode.
E 210 reacts with hydrogenating reagents to afford hexahydrobenzoic acid.
The thermal decomposition of E 210 in the presence of lime or alkali produces benzene and carbon dioxide.

Application of E 210:
E 210 has been used in the preparation of vials for the HPLC analysis of various polyamines in biological fluids, tissues and isolated/cultured cells.

E 210 may be employed as an intermediate in the synthesis of the following:
-paints
-pigments
-varnish
-wetting agents
-aroma compounds
-benzoyl chloride
-benzotrichloride

E 210's most common uses are in carbonated beverages, pickles, sauces, and jelly.
Non-food applications for benzoic acid's antibacterial function are found in cosmetics.
E 210 itself has low toxicity, but there has been concern because of a potential reaction that converts it to benzene.
Although benzene is a toxic and carcinogenic compound, the reaction causing this change has a very low chance of occurring in food.

Typically, benzene is rapidly converted to hippuric acid in the body and excreted in the urine.
Parabens are antimicrobial compounds chemically derived from benzoic acid.
Chemically, parabens are esters made by combining benzoic acid and alcohols such as methanol or propanol.
Paraben esters have antimicrobial activity against molds and yeasts and are used in beer, soft drinks, and olives.
Cosmetics and pharmaceuticals represent the largest use of parabens.

E 210 is most commonly found in industrial settings to manufacture a wide variety of products such as perfumes, dyes, topical medications and insect repellents.
E 210’s salt (sodium benzoate) is commonly used as a pH adjustor and preservative in food, preventing the growth of microbes to keep food safe.
E 210 works by changing the internal pH of microorganisms to an acidic state that is incompatible with their growth and survival.

E 210, a white, crystalline organic compound belonging to the family of carboxylic acids, widely used as a food preservative and in the manufacture of various cosmetics, dyes, plastics, and insect repellents.
First described in the 16th century, E 210 exists in many plants; it makes up about 20 percent of gum benzoin, a vegetable resin.
E 210 was first prepared synthetically about 1860 from compounds derived from coal tar.

E 210 is commercially manufactured by the chemical reaction of toluene (a hydrocarbon obtained from petroleum) with oxygen at temperatures around 200° C (about 400° F) in the presence of cobalt and manganese salts as catalysts.
Pure E 210 melts at 122° C (252° F) and is very slightly soluble in water.
Among the derivatives of benzoic acid are sodium benzoate, a salt used as a food preservative; benzyl benzoate, an ester used as a miticide; and benzoyl peroxide, used in bleaching flour and in initiating chemical reactions for preparing certain plastics.

E 210 is an alkyl benzoate preservative that occurs in nature in cherry bark, raspberries, tea, anise, and cassia bark.
Benefits of benzoic acid in skincare include anti-aging, soothing, and moisturizing properties.
In addition, a major derivative of benzoic acid, known as phenolic veratric acid, contains high concentrations of antioxidants to help neutralize free-radicals present in the environment.
As a preservative, benzoic acid possesses a wide variety of cosmetic applications, including product stabilizer, fragrance additive, and emollient.

For this reason, E 210 can be found diversely throughout products such as sunscreens, lipsticks, and lotions.
As a product stabilizer, benzoic acid helps to regulate pH and protect the integrity of ingredients.
Topical application of benzoic acid may also play a role in reinforcing skin barrier function, thus promoting the skin’s ability to retain moisture.
With its benefits combined, benzoic acid is equipped to improve the quality of both skin and skincare products.
Together, these characteristics help to alleviate dry skin and improve the skin’s ability to retain moisture.

History of E 210:
E 210 was discovered in the sixteenth century.
The dry distillation of gum benzoin was first described by Nostradamus (1556), and then by Alexius Pedemontanus (1560) and Blaise de Vigenère (1596).

Justus von Liebig and Friedrich Wöhler determined the composition of benzoic acid.
These latter also investigated how hippuric acid is related to benzoic acid.
In 1875 Salkowski discovered the antifungal abilities of benzoic acid, which was used for a long time in the preservation of benzoate-containing cloudberry fruits.

Production of E 210:
E 210 is produced commercially by partial oxidation of toluene with oxygen.
The process is catalyzed by cobalt or manganese naphthenates.
The process uses abundant materials, and proceeds in high yield.

The first industrial process involved the reaction of benzotrichloride (trichloromethyl benzene) with calcium hydroxide in water, using iron or iron salts as catalyst.
The resulting calcium benzoate is converted to benzoic acid with hydrochloric acid.
The product contains significant amounts of chlorinated benzoic acid derivatives.
For this reason, benzoic acid for human consumption was obtained by dry distillation of gum benzoin.
Food-grade benzoic acid is now produced synthetically.

BENZOIC ACID
Benzenecarboxylic acid
Phenyl carboxylic acid
CAS #: 65-85-0
EC Number: 200-618-2

Formula: C7H6O2 / C6H5COOH
Molecular mass: 122.1
Boiling point: 249°C
Melting point: 122°C
See Notes.
Density: 1.3 g/cm³
Solubility in water, g/100ml at 20°C: 0.29
Vapour pressure, Pa at 25°C: 0.1
Relative vapour density (air = 1): 4.2
Relative density of the vapour/air-mixture at 20°C (air = 1): 1
Flash point: 121°C c.c.
Auto-ignition temperature: 570°C
Octanol/water partition coefficient as log Pow: 1.87

Laboratory synthesis of E 210:
E 210 is cheap and readily available, so the laboratory synthesis of benzoic acid is mainly practiced for its pedagogical value.
E 210 is a common undergraduate preparation.

E 210 can be purified by recrystallization from water because of its high solubility in hot water and poor solubility in cold water.
The avoidance of organic solvents for the recrystallization makes this experiment particularly safe.
This process usually gives a yield of around 65%.

From Grignard reagent:
Bromobenzene can be converted to benzoic acid by "carboxylation" of the intermediate phenylmagnesium bromide.
This synthesis offers a convenient exercise for students to carry out a Grignard reaction, an important class of carbon–carbon bond forming reaction in organic chemistry.

Oxidation of benzyl compounds:
Benzyl alcohol and benzyl chloride and virtually all benzyl derivatives are readily oxidized to benzoic acid.

Uses of E 210:
E 210 is mainly consumed in the production of phenol by oxidative decarboxylation at 300−400 °C:

C6H5CO2H + 1/2 O2 → C6H5OH + CO2
The temperature required can be lowered to 200 °C by the addition of catalytic amounts of copper (II) salts.
The phenol can be converted to cyclohexanol, which is a starting material for nylon synthesis.

Precursor to plasticizers:
Benzoate plasticizers, such as the glycol-, diethyleneglycol-, and triethyleneglycol esters, are obtained by transesterification of methyl benzoate with the corresponding diol.
These plasticizers, which are used similarly to those derived from terephthalic acid ester, represent alternatives to phthalates.

Precursor to sodium benzoate and related preservatives
E 210 inhibits the growth of mold, yeast and some bacteria.
E 210 is either added directly or created from reactions with its sodium, potassium, or calcium salt.
The mechanism starts with the absorption of benzoic acid into the cell.
If the intracellular pH changes to 5 or lower, the anaerobic fermentation of glucose through phosphofructokinase is decreased by 95%.
The efficacy of benzoic acid and benzoate is thus dependent on the pH of the food.
Acidic food and beverage like fruit juice (citric acid), sparkling drinks (carbon dioxide), soft drinks (phosphoric acid), pickles (vinegar) or other acidified food are preserved with benzoic acid and benzoates.

Reactions of E 210:
Reactions of E 210 can occur at either the aromatic ring or at the carboxyl group.

Aromatic ring:
Electrophilic aromatic substitution reaction will take place mainly in 3-position due to the electron-withdrawing carboxylic group; i.e. benzoic acid is meta directing.

Carboxyl group:
Reactions typical for carboxylic acids apply also to E 210.

Benzoate esters are the product of the acid catalysed reaction with alcohols.
E 210 amides are usually prepared from benzoyl chloride.
Dehydration to benzoic anhydride is induced with acetic anhydride or phosphorus pentoxide.
Highly reactive acid derivatives such as acid halides are easily obtained by mixing with halogenation agents like phosphorus chlorides or thionyl chloride.
Orthoesters can be obtained by the reaction of alcohols under acidic water free conditions with benzonitrile.
Reduction to benzaldehyde and benzyl alcohol is possible using DIBAL-H, LiAlH4 or sodium borohydride.
Decarboxylation to benzene may be effected by heating in quinoline in the presence of copper salts. Hunsdiecker decarboxylation can be achieved by heating the silver salt.

E 210 and its sodium salt are used as preservatives, which are mainly used in pickled products and beverages.
The maximum amount used in foods ranges from 0.2 to 2.0 g/kg.
If E 210 is excessively added to the food, it will destroy the VB1 in the food and make the calcium insoluble, which can destroy the absorption of calcium by the human body.
Furthermore, a long-term intake of E 210 will increase the risk of cancer.
Therefore, E 210 is necessary to ensure low levels of these preservatives in food to meet regulatory standards.

E 210 or its sodium salt, benzoate, was the first chemical preservative permitted in foods in the USA.
E 210 is still widely used today for a large number of foods.
The pK of benzoic acid is rather low (pK 4.20), so its main antimicrobial effect, due to the undissociated acid, will be for high acid foods such as ciders, soft drinks and dressings.
E 210 is most suitable for foods with a pH lower than 4.5, but has also found use in margarine, fruit salads, sauerkraut, jams and jellies.
Benzoate acts essentially as a mould and yeast inhibitor in high acid foods and the poor activity at pH values above 4.0 limits its use against bacteria.

E 210 naturally occurs in cranberries, prunes, strawberries, apples and yogurts.
In certain foods, benzoate may impart a disagreeable taste described as ‘peppery’ or burning.
The antimicrobial effect of benzoic acid has been assumed only to be expressed by the undissociated acid interfering with the permeability of the cell membrane and the proton-motive force.
However, as for sorbic and propionic acid, benzoic acid has a certain antimicrobial activity in the dissociated form.
Benzoate also specifically inhibits amino acid uptake and certain enzymes within the cell: alpha-ketoglutarate, succinate dehydrogenase, 6-phosphofructo-2-kinase and lipase.

In a comparative study, Islam (2002) investigated the effect of dipping turkey frankfurters in 25 per cent solutions of propionate, benzoate, diacetate or sorbate on the growth of Listeria monocytogenes.
The organic acids were equally effective in reducing L. monocytogenes when the frankfurters were stored at 4°C for 14 days (reduction around 3–4 log cfu/g) but when stored at 13°C, benzoate and diacetate were more effective than propionate and sorbate.
A quite new application method for benzoic acid is active packaging.
Weng et al. (1997) treated ionomer films with alkali.
The resulting release of benzoic acid inhibited Penicillium and Aspergillus in microbial media.

E 210, added as either its sodium or its potassium salt, is a preservative permitted in the United Kingdom by the Miscellaneous Additives in Food Regulations 1995.
E 210 is necessary to use preservatives in some soft drinks to ensure the safety of the product by protecting it from spoilage micro-organisms.
E 210 has been widely tested (see 2.6.6) and accepted as safe by the European Union and United Kingdom authorities.
E 210 is an intermediary metabolite in this pathway with further metabolism to hippuric acid which is ultimately excreted in the urine where it can be used as a biomarker of acetophenone exposure.

E 210 or benzene-carbonic-acid is a monobasic aromatic acid, moderately strong, white crystalline powder, very soluble in alcohol, ether, and benzene, but poorly soluble in water (0.3 g of benzoic acid in 100 g of water at 20 °C).
E 210 has the advantage that it does not affect the odor or taste of the soft drink, if used in small quantities.
The preserving quality of benzoic acid is based on its activity to delay the multiplication of several groups of microorganisms, which, however, are not killed by this product.
The low solubility of benzoic acid in water complicates its application in products containing large amounts of water.

Therefore, the water-soluble salt sodium benzoate is used.
This product, which is the salt of benzoic acid, has no preserving activity by itself.
Therefore, after addition of sodium benzoate, the acidity of the soft drink is increased (pH < 3.5), with the result that free undissociated benzoic acid is formed, which has a preserving property. In an alkaline environment, benzoic acid is split into ions and thus loses its preserving activity.
Sodium benzoate is the sodium salt of benzoic acid used as a white crystalline or amorphous (without crystal structure) powder, very soluble in water (66 g of sodium benzoate in 100 g of water at 20 °C) but poorly soluble in alcohol.

E 210 is generally recognized as safe (GRAS) for use as a food preservative in high-acid foods and occurs naturally in some organisms.
Among foods commonly preserved with the acid are soft drinks, fruit juices, fermented vegetables, and high-sugared foods.
The mechanism of antimicrobial action occurs through acidification of cytoplasm and inhibition of critical metabolic enzymes and processes, including macroautophagy.
E 210 tolerance by certain yeast species and other factors militating against its effectiveness necessitate combination treatments with other synergistic methods.
E 210 is rapidly metabolized and excreted as hippuric acid.

E 210 is a white (or colorless) solid with the formula C6H5CO2H.
E 210 is the simplest aromatic carboxylic acid.
The name is derived from gum benzoin, which was for a long time its only source.
E 210 occurs naturally in many plants and serves as an intermediate in the biosynthesis of many secondary metabolites.
Salts of E 210 are used as food preservatives.
E 210 is an important precursor for the industrial synthesis of many other organic substances.
The salts and esters of E 210 are known as benzoates .

Application(s) of E 210:
A food preservative which prevents decomposition of food by preventing the growth of fungi or bacteria.
In European countries, E-numbers for permitted food preservatives are from E200 to E299, divided into sorbates (E200-209), benzoates (E210-219), sulfites (E220-229), phenols and formates (E230-239), nitrates (E240-259), acetates (E260-269), lactates (E270-279), propionates (E280-289) and others (E290-299).
Any drug which causes the onset of an allergic reaction.

E 210 is rarely used as such in medicines whereas its salts (benzoates) are more commonly used.
Sodium benzoate is found as excipients in some medicinal products administered orally, topically(e.g. antifungals) or injected.
E 210 has a long history of use as an antifungal agent in topical therapeutic preparations such as Whitfield's ointment (benzoic acid 6% and salicylic acid 3%).
Sodium benzoate is also administered intravenously and orally as an active substance to infants and children for the treatment of hyperammonaemia related to urea cycle disorders

E210: benzoic acid
E211: sodium benzoate
E212: potassium benzoate

E 210, C6H5COOH, is a colourless crystalline solid and the simplest aromatic carboxylic acid.
E 210 occurs naturally free and bound as benzoic acid esters in many plant and animal species.
Appreciable amounts have been found in most berries (around 0.05%).
Cranberries contain as much as 300-1300 mg free benzoic acid per kg fruit.

E 210 is a fungistatic compound that is widely used as a food preservative.
E 210 often is conjugated to glycine in the liver and excreted as hippuric acid.
E 210 is a byproduct of phenylalanine metabolism in bacteria.
E 210 is also produced when gut bacteria process polyphenols (from ingested fruits or beverages).
E 210 can be found in Serratia (PMID: 23061754 ).

As a kind of antibacterial and antifungal preservative, benzoic acid is widely used in foods and feeds.
Recently, many studies showed that it could improve the growth and health, which should, at least partially, be derived from the promotion of gut functions, including digestion, absorption, and barrier.
Based on the similarity of gut physiology between human and pigs, many relative studies in which piglets and porcine intestinal epithelial cells were used as the models have been done.
And the results showed that using appropriate benzoic acid levels might improve gut functions via regulating enzyme activity, redox status, immunity, and microbiota, but excess administration would lead to the damage of gut health through redox status.
However, the further mechanisms that some intestinal physiological functions might be regulated are not well understood.
The present review will, in detail, summarize the effect of benzoic acid on gut functions.

Uses of E 210: Preservative in food and pharmaceutical applications to inhibit microbial growth at the optimum pH of 2.5-4.0.
Main uses are preparations such as mouthwashes, lotions and toothpastes.

Use: E 210 is a mono-functional, aromatic acid, which is widely used as a building block for the synthesis of alkyd resins.
E 210 is also used as a preservative in select industrial applications.
When used as a component of alkyd resins, it improves gloss, hardness and chemical resistance.
When used as a preservative, E 210 increases storage stability and reduces corrosion for emulsions, polishes, waxes, paints and liquid detergents.

-E 210 is the chemical benzenecarboxylic acid (C7H6O2), occurring in nature in free and combined forms.
Among the foods in which benzoic acid occurs naturally are cranberries, prunes, plums, cinnamon, ripe cloves, and most berries. benzoic acid is manufactured by treating molten phthalic anhydride with steam in the presence of a zinc oxide catalyst, by the hydrolysis of benzotrichloride, or by the oxidation of toluene with nitric acid or sodium bichromate or with air in the presence of a transition metal salt catalyst.

E 210 is a solid that is crystalline in appearance, similar to white needles.
A natural source of E 210 is gum benzoin, which comes from certain tree barks; however, benzoic acid can also be made by synthetic means.

The chemical formula of E 210 is C7H6O2: E 210 has seven carbon (C) atoms, six hydrogen (H) atoms and two oxygen (O) atoms.
This chemical formula can also be written as C6H5COOH.
On the left, we see that all the carbon and hydrogen atoms on the benzene ring are drawn out, and on the right, we see the shorthand way to draw a benzene ring (in blue).

E 210 is an organic compound because it contains carbon, and it is also an aromatic carboxylic acid.
E 210 is aromatic because it has a benzene ring in its chemical structure.
Benzene is aromatic because it has alternating double bonds between each carbon.
E 210's classified as a carboxylic acid because it has a carboxyl group in its structure, which is the COOH group boxed in red.

Preferred IUPAC name: Benzoic acid
Systematic IUPAC name: Benzenecarboxylic acid

Other names:
Carboxybenzene
E210
Dracylic acid
Phenylmethanoic acid
BzOH

Identifiers:
CAS Number: 65-85-0
EC Number: 200-618-2
E number: E210 (preservatives)

Properties of E 210:
Chemical formula: C7H6O2
Molar mass: 122.123 g·mol−1
Appearance: Colorless crystalline solid
Odor: Faint, pleasant odor

Density:
1.2659 g/cm3 (15 °C)
1.0749 g/cm3 (130 °C)

Melting point: 122 °C (252 °F; 395 K)
Boiling point: 250 °C (482 °F; 523 K)[7]

Solubility in water :
1.7 g/L (0 °C)
2.7 g/L (18 °C)
3.44 g/L (25 °C)
5.51 g/L (40 °C)
21.45 g/L (75 °C)
56.31 g/L (100 °C)

Solubility in methanol:
30 g/100 g (-18 °C)
32.1 g/100 g (-13 °C)
71.5 g/100 g (23 °C)

Solubility in ethanol
25.4 g/100 g (-18 °C)
47.1 g/100 g (15 °C)
52.4 g/100 g (19.2 °C)
55.9 g/100 g (23 °C)

Solubility in acetone: 54.2 g/100 g (20 °C)
Solubility in olive oil: 4.22 g/100 g (25 °C)
Solubility in 1,4-Dioxane: 55.3 g/100 g (25 °C)
log P: 1.87

Vapor pressure:
0.16 Pa (25 °C)
0.19 kPa (100 °C)
22.6 kPa (200 °C)

Acidity (pKa)
4.202 (H2O)
11.02 (DMSO)

Magnetic susceptibility (χ): -70.28·10−6 cm3/mol

Refractive index (nD)
1.5397 (20 °C)
1.504 (132 °C)

Viscosity: 1.26 mPa (130 °C)

Structure of E 210:
Crystal structure: Monoclinic
Molecular shape planar
Dipole moment: 1.72 D in dioxane

Thermochemistry of E 210:
Heat capacity (C): 146.7 J/mol·K
Std molar entropy (So298): 167.6 J/mol·K
Std enthalpy of formation (ΔfH⦵298): -385.2 kJ/mol
Std enthalpy of combustion (ΔcH⦵298): -3228 kJ/mol

Related compounds:
Related carboxylic acids
Hydroxybenzoic acids
Aminobenzoic acids,
Nitrobenzoic acids,
Phenylacetic acid
Benzaldehyde,
Benzyl alcohol,
Benzoyl chloride,
Benzylamine,
Benzamide

Common Uses - Preservative:
E 210 is very useful in the food industry, personal care industry and in medicine as well

E 210 is a plant polyphenol and a natural aromatic acid used in a wide variety of cosmetics as a pH adjuster and preservative.
Benzyl Alcohol is metabolized to Benzoic Acid in the body.
E 210 was originally found as a by-product of the distillation of gum benzoin during the 1600th century.
Now E 210 is mostly commercially manufactured from toluene.

E 210 often appears in a cosmetic formulation as Sodium benzoate, the inactive salt of a benzoic acid which is soluble in water.
At low pH levels in water, sodium benzoate converts to benzoic acid, the active form.
The activity of benzoic acid is very pH dependent, showing low activity above pH 6 and most active at pH 3.

As a preservative in cosmetic formulations, it is primarily an anti-fungal agent that prevents fungi from developing in products and formulas and changing their composition.
E 210 is less effective against bacteria.
E 210 has a long history of use as an antifungal agent in topical therapeutic preparations such as Whitfield’s ointment (benzoic acid 6% and salicylic acid 3%).
E 210 has been used with salicylic acid as a topical antifungal agent and in the treatment of athletes foot and ringworm.

When Sodium benzoate is used as a preservative, the pH of the final formulation may have to be lowered to facilitate the release of the free benzoic acid for useful activity.
Potassium sorbate is often combined with Sodium benzoate in low pH products to provide a synergistic preservative effect against yeast and mold.
E 210 has been concluded that benzoic acid can be used safely at concentrations up to 5%, but that consideration should be given the nonimmunologic phenomena when using this ingredient in cosmetic formulations designed for infants and children.

E 210 is an aromatic acid used in a wide variety of cosmetics as a pH adjuster and preservative.
E 210 has a long history of use as an antifungal agent in topical therapeutic preparations.
E 210 has been concluded that benzoic acid can be used safely at concentrations up to 5%, but that consideration should be given the nonimmunologic phenomena when using this ingredient in cosmetic formulations designed for infants and children.

Uses of E 210:
E 210 and its salts are used as a food preservative, represented by the E-numbers E210, E211, E212, and E213.
E 210 inhibits the growth of mold, yeast and some bacteria.
E 210 is either added directly or created from reactions with its sodium, potassium, or calcium salt.
The mechanism starts with the absorption of E 210 in to the cell.

If the intracellular pH changes to 5 or lower, the anaerobic fermentation of glucose through phosphofructokinase is decreased by 95%.
The efficacy of benzoic acid and benzoate is thus dependent on the pH of the food.
Acidic food and beverage like fruit juice (citric acid), sparkling drinks (carbon dioxide), soft drinks (phosphoric acid), pickles (vinegar) or other acidified food are preserved with benzoic acid and benzoates.

Typical levels of use for benzoic acid as a preservative in food are between 0.05 – 0.1%.
Foods in which benzoic acid may be used and maximum levels for its application are laid down in international food law.
Concern has been expressed that benzoic acid and its salts may react with ascorbic acid (vitamin C) in some soft drinks, forming small quantities of benzene.

Synthesis of E 210:
E 210 is used to make a large number of chemicals, important examples of which are:
Benzoyl chloride, C6H5C(O)Cl, is obtained by treatment of benzoic with thionyl chloride, phosgene or one of the chlorides of phosphorus.
C6H5C(O)Cl is an important starting material for several benzoic acid derivates like benzyl benzoate, which is used as artificial flavours and insect repellents.
Benzoyl peroxide, [C6H5C(O)O]2, is obtained by treatment with peroxide.

The peroxide is a radical starter in polymerization reactions and also a component in cosmetic products.
Benzoate plasticizers, such as the glycol-, diethylengylcol-, and triethyleneglycol esters are obtained by transesterification of methyl benzoate with the corresponding diol.
Alternatively these species arise by treatment of benzoylchloride with the diol.
These plasticizers are used similarly to those derived from terephthalic acid ester.

Phenol, C6H5OH, is obtained by oxidative decarboxylation at 300-400°C.
The temperature required can be lowered to 200°C by the addition of catalytic amounts of copper(II) salts.
The phenol can be converted to cyclohexanol, which is a starting material for nylon synthesis.

Medicinal:
E 210 is a constituent of Whitfield Ointment which is used for the treatment of fungal skin diseases such as tinea, ringworm, and athlete's foot.

Purification of E 210:
E 210 is purified by recrystallisation of the crude product.
This involves dissolving the material and allowing it to recrystallize (or re-solidify), leaving any impurities in solution and allowing the pure material to be isolated from the solution.

Biology and health effects of E 210:
E 210 occurs naturally free and bound as benzoic acid esters in many plant and animal species.
Appreciable amounts have been found in most berries (around 0.05%).
Ripe fruits of several Vaccinium species (e.g., cranberry, V. vitis idaea; bilberry, V. macrocarpon) contain as much as 300-1300 mg free benzoic acid per kg fruit.
E 210 is also formed in apples after infection with the fungus Nectria galligena.
Among animals, E 210 has been identified primarily in omnivorous or phytophageous species, e.g., in viscera and muscles of the ptarmigan (Lagopus mutus) as well as in gland secretions of male muskoxen (Ovibos moschatus) or Asian bull elephants (Elephas maximus).

Chemistry of E 210:
Reactions of E 210 can occur at either the aromatic ring or the carboxylic group:

Aromatic ring:
Electrophilic aromatic substitution reaction will take place mainly in 3-position to the electron-withdrawing carboxylic group.
The second substitution reaction (on the right) is slower because the first nitro group is deactivating.
Conversely, if an activating group (electron-donating) was introduced (e.g., alkyl), a second substitution reaction would occur more readily than the first and the disubstituted product might not accumulate to a significant extent.

Carboxylic group:
All the reactions mentioned for carboxylic acids are also possible for E 210.

E 210 esters are the product of the acid catalysed reaction with alcohols.
E 210 amides are more easily available by using activated acid derivatives (such as benzoyl chloride) or by coupling reagents used in peptide synthesis like DCC and DMAP.
The more active benzoic anhydride is formed by dehydration using acetic anhydride or phosphorus pentoxide.
Highly reactive acid derivatives such as acid halides are easily obtained by mixing with halogenation agents like phosphorus chlorides or thionyl chloride.

Orthoesters can be obtained by the reaction of alcohols under acidic water free conditions with benzonitrile.
Reduction to benzaldehyde and benzyl alcohol is possible using DIBAL-H, LiAlH4 or sodium borohydride.
The copper catalysed decarboxylation of benzoate to benzene may be effected by heating in quinoline.
Also, Hunsdiecker decoarboxylation can be achieved by forming the silver salt and heating.

Laboratory preparations of E 210:
E 210 is cheap and readily available, so the laboratory synthesis of benzoic acid is mainly practiced for its pedogical value.
E 210 is a common undergraduate preparation and a convenient property of the compound is that its melting point equals its molecular weight (122).
For all syntheses, E 210 can be purified by recrystallization from water because of its high solubility in hot water and poor solubility in cold water.
The avoidance of organic solvents for the recrystallization makes this experiment particularly safe.

By hydrolysis:
Like any other nitrile or amide, benzonitrile and benzamide can be hydrolyzed to benzoic acid or its conjugate base in acid or basic conditions.

From benzaldehyde:
The base-induced disproportionation of benzaldehyde, the Cannizzaro reaction, affords equal amounts of benzoate and benzyl alcohol; the latter can be removed by distillation.

From bromobenzene:
Bromobenzene in diethyl ether is stirred with magnesium turnings to produce phenylmagnesium bromide (C6H5MgBr).
This Grignard reagent is slowly added to dry-ice (solid carbon dioxide) to give benzoate.
Dilute acid is added to form benzoic acid.

From benzyl alcohol:
Benzyl alcohol is refluxed with potassium permanganate or other oxidizing reagents in water.
The mixture hot filtered to remove manganese oxide and then allowed to cool to afford E 210.

Synonyms
Benzenecarboxylic acid
Benzeneformate
Benzeneformic acid
Benzenemethanoate
Benzenemethanoic acid
Benzenemethonic acid
Benzoate
benzoic acid
Benzoic acid sodium salt
Carboxybenzene
Diacylate
Diacylic acid
Dracylate
Dracylic acid
Oracylic acid
Phenylcarboxylate
Phenylcarboxylic acid
Phenylformate
Phenylformic acid
Sodium benzoate
Sodium benzoic acid
Benzenecarboxylate
Acide benzoique
Aromatic carboxylic acid
Benzenecarboxylic acid
Benzeneformic acid
Benzenemethanoic acid
Benzoesaeure
Dracylic acid
e210
Phenylcarboxylic acid
Phenylformic acid
Aromatic carboxylate
Benzeneformate
Benzenemethanoate
Dracylate
Phenylcarboxylate
Phenylformate
Benzoate
Benzenemethonic acid
Benzoic acid sodium salt
Carboxybenzene
Diacylate
Diacylic acid
Oracylic acid
Sodium benzoate
Sodium benzoic acid
Acid, benzoic
Kendall brand OF benzoic acid sodium salt
Benzoate, potassium
Potassium benzoate
Ucephan
benzene carboxylic acid
benzene formic acid
benzene methanoic acid
benzenecarboxylic acid
benzeneformic acid
benzenemethanoic acid
nat.benzoic acid
benzoic acid crystal FCC
benzoic acid natural
benzoic acid U.S.P.
benzoic acid USP FCC granular
benzoic acid USP/EP/JP
carboxybenzene
diacylic acid
dracyclic acid
dracylic acid
oracylic acid
phenyl carboxylic acid
phenyl formic acid
phenylcarbinolum
phenylcarboxylic acid
phenylformic acid
retardex
tenn-plas
unisept BZA
Acide benzoique
Aromatic carboxylic acid
Benzenecarboxylic acid
Benzeneformic acid
Benzenemethanoic acid
Benzoesaeure
Dracylic acid
e210
Phenylcarboxylic acid
Phenylformic acid
Aromatic carboxylate
Benzenecarboxylate
Benzeneformate
Benzenemethanoate
Dracylate
Phenylcarboxylate
Phenylformate
Benzoate
Benzenemethonic acid
Benzoic acid sodium salt
Carboxybenzene
Diacylate
Diacylic acid
Oracylic acid
Sodium benzoate
Sodium benzoic acid
Acid, benzoic
Kendall brand OF benzoic acid sodium salt
Benzoate, potassium
Potassium benzoate
Ucephan
Acid benzoic (ro)
Acide benzoïque (fr)
acide benzoïque (fr)
Acido benzoico (it)
Aċidu benżojku (mt)
Bensoehape (et)
Bensoesyra (sv)
Bentsoehappo (fi)
Benzenkarboksirūgštis (lt)
Benzoe-säure (de)
Benzoesav (hu)
Benzoesyre (da)
Benzoic acid (no)
Benzojeva kiselina (hr)
Benzojska kislina (sl)
Benzoová kyselina (cs)
Benzoskābe (lv)
benzosyre (no)
Benzoëzuur (nl)
Kwas benzoesowy (pl)
Kyselina benzoová (sk)
Ácido benzoico (es)
Ácido benzoico (pt)
Βενζοϊκό οξύ (el)
Бензоена киселина (bg)
Benzoic acid
benzene carboxylic acid
Benzenecarboxylic acid
Benzoesäure
BENZOIC ACID
Benzoic Acid
Benzoic Acid Zone Refined (number of passes:20)
Benzonic acid
Phenylformic acid, Benzene carboxylic acid
acide benzoïque Français
Aromatic carboxylic acid
Benzenecarboxylic acid
Benzeneformic acid
Benzenemethanoic acid
Benzoesäure Deutsch
Benzoic acid
BENZOIC ACID
Dracylic acid
E210
Phenylcarboxylic acid
Phenylformic acid
benzoic acid
65-85-0
Dracylic acid
benzenecarboxylic acid
Carboxybenzene
Benzeneformic acid
phenylformic acid
Benzenemethanoic acid
Phenylcarboxylic acid
Retardex
Benzoesaeure GK
Benzoesaeure GV
Retarder BA
Tenn-Plas
Acide benzoique
Salvo liquid
Solvo powder
Benzoesaeure
Flowers of benzoin
Flowers of benjamin
Benzoic acid, tech.
Unisept BZA
HA 1 (acid)
Kyselina benzoova
Benzoic acid (natural)
Benzoate (VAN)
HA 1
Benzoesaeure [German]
Caswell No. 081
Diacylic acid
Oracylic acid
Acide benzoique [French]
Acido benzoico [Italian]
Benzenemethonic acid
Kyselina benzoova [Czech]
NSC 149
E 210
FEMA No. 2131
CCRIS 1893
Diacylate
HSDB 704
UNII-8SKN0B0MIM
AI3-0310
Salvo, liquid
Solvo, powder
AI3-03710
phenyl formic acid
EPA Pesticide Chemical Code 009101
Benzoic acid Natural
E210
:30746
Aromatic carboxylic acid
MFCD00002398
8SKN0B0MIM
Benzeneformate
Phenylformate
Benzenemethanoate
Phenylcarboxylate
Benzenecarboxylate
DSSTox_CID_143
DSSTox_RID_75396
DSSTox_GSID_20143
Benzoic acid, 99%, extra pure
benzoic-acid
Acido benzoico
Benzoic acid, 99.5%, for analysis
Benzoic acid, 99.6%, ACS reagent
Carboxypolystyrene
Benzoic acid [USAN:JAN]
CAS-65-85-0
NSC7918
Benzoic acid (TN)
EINECS 200-618-2
Benzoic acid [USP:JAN]
phenylcarboxy
Dracylate
benzoic aicd
bezoic acid
Aromatic acid
benzenecarboxylic
Salvo powder
benzoic- acid
Retarder BAX
1gyx
1kqb
benzoic acid group
Benzoic Acid USP
Sodium benzoic acid
Benzoic Acid,(S)
Natural Benzoic Acid
Benzoic acid solution
BENZOICACID-D5
Benzoic acid-[13C7]
WLN: QVR
benzene-2-carboxylic acid
Benzoic Acid-[18O2]
Benzoic acid, ACS reagent
bmse000300
CHEMBL541
BENZENE CARBOXYLIC ACID
BENZENE FORMIC ACID
BENZENECARBOXYLIC ACID
BENZENEFORMIC ACID
BENZENEMETHANOIC ACID
BENZENEMETHONIC ACID
BENZOATE
BENZOIC ACID
CARBOXYBENZENE
CARBOXYLBENZENE
DIACYCLIC ACID
DRACYCLIC ACID
DRACYLIC ACID
E 210
HA 1
HA 1 (ACID)
PHENYL CARBOXYLIC ACID
PHENYLCARBOXYLIC ACID
PHENYLFORMIC ACID
RETARDED BA
RETARDER BA
RETARDEX
SALVO LIQUID
SALVO POWDER
SOLVO POWDER
TENN-PLAS
TENNPLAS

Ethylic acid; Methanecarboxylic acid; vinegar; Vinegar acid; Acetic acid, glacial; Essigsäure; ácido acético; Acide acétique; Ethanoic acid; Acetasol; Octowy kwas; Kyselina octova; Essigsaeure; Octowy kwas; Vosol CAS NO: 64-19-7, 77671-22-8

Benzoate of soda; Sodium salt of benzoic acid; Benzoan sodny; Benzoate de sodium; Benzoate sodium; Benzoesaeure (German); NA-SALZ (German); Sobenate; Sodium Benzoic Acid; Ucephan; Benzoan Sodny (Czech) CAS NO: 532-32-1

Dinatriumdisulfit; Disulfito de disodio; Disulfite de disodium; Disodium disulfite; Disodium Salt Pyrosulfurous Acid; Disulfurous acid, disodium salt; Pyrosulfurous acid, disodium salt; Sodium Metabisulfite; Sodium disulfite; Sodium Pyrosulfite CAS NO: 7681-57-4

Dinatriumdisulfit; Disulfito de disodio; Disulfite de disodium; Disodium disulfite; Disodium Salt Pyrosulfurous Acid; Disulfurous acid, disodium salt; Pyrosulfurous acid, disodium salt; Sodium Metabisulfite; Sodium disulfite; Sodium Pyrosulfite cas no:7681-57-4

Natamycin ; Pimaricin; Natamycin; 16-(3-Amino-3,6-didesoxy-beta-D-mannopyranosyloxy)-5,6-epoxy-8,12,14- trihydroxy-26-methy l-2,10-dioxo-1- oxacyclohexacosa-3,17,19,21,23-pentaen- 13-carbonsaeure; Delvocid; Delvolan; Delvopos; Mycophyt; Myprozine; Natacyn; Natafucin; Natamicina; Natamycin; Natamycine; Natamycinum; Pimafucin; Pimaricine; Pimarizin; Tennecetin; Pimaricin cas no:7681-93-8

Soda Niter; Cubic Niter; Chile Saltpeter; Sodium(I) Nitrate; Nitrate of Soda; Nitrate de sodium (French); Nitric acid sodium salt CAS NO: 7631-99-4

2-Hydroxypropanoic acid; Lactic acid; 1-Hydroxyethanecarboxylic acid; Ethylidenelactic acid; alpha-Hydroxypropionic Acid; Milchsäure (Dutch); ácido lactico (Spanish); Aacide lactique (French) CAS NO:50-21-5, 79-33-4 (L), 10326-41-7 (D)

Ethylic acid; Methanecarboxylic acid; vinegar; Vinegar acid; Acetic acid, glacial; Essigsäure; ácido acético; Acide acétique; Ethanoic acid; Acetasol; Octowy kwas; Kyselina octova; Essigsaeure; Octowy kwas; Vosol CAS NO: 64-19-7, 77671-22-8

Boracic Acid, Hydrogen Borate, Orthoboric Acid; Boracic acid; Hydrogen orthoborate; Trihydroxyborane; Borsäure (German); ácido bórico (Spanish); Acide borique (French) CAS NO : 10043-35-3, 11113-50-1

2-Hydroxypropanoic acid; Lactic acid; 1-Hydroxyethanecarboxylic acid; Ethylidenelactic acid; alpha-Hydroxypropionic Acid; Milchsäure (Dutch); ácido lactico (Spanish); Aacide lactique (French) CAS NO : 50-21-5, 79-33-4 (L), 10326-41-7 (D)

2-Hydroxypropanoic acid; Lactic acid; 1-Hydroxyethanecarboxylic acid; Ethylidenelactic acid; alpha-Hydroxypropionic Acid; Milchsäure (Dutch); ácido lactico (Spanish); Aacide lactique (French); Acidum lacticum; Aethylidenmilchsaeure; DL-Lactic acid; Ethylidenelactic acid cas no:50-21-5, 79-33-4 (L), 10326-41-7 (D)

Calcium propionate; Propanoic acid calcium salt; Propionate de calcium; Calcium propanoate; Mycoban; Propanoic acid calcium salt; Calcium dipropionate; Bioban-C CAS NO: 4075-81-4

Ascorbate; Vicomin C; L-3-ketothreohexuronic acid; Ascorbicap; Acid Ascorbic; antiscorbic vitamin; antiscorbutic vitamin; cevitamic acid; 3-keto-L-gulofuranolactone; L-3-ketothreohexuronic acid lactone; laroscorbine; L-lyxoascorbic acid; 3-oxo-L-gulofuranolactone; L-xyloascorbic acid; Kyselina askorbova; Scorbacid; Vitacimin; Vitacin; Vitascorbol; vitamin c CAS NO: 50-81-7, 134-03-2 (sodium salt)

DESCRIPTION:
E 296 (malic acid) is an organic compound which is found naturally in pears and apples.
E 296 (malic acid) is produced naturally in the body when carbohydrates are converted into energy.
E 296 (malic acid) is often present in the label of the food, but it is not dangerous or toxic to human health.

CAS Number: 6915-15-7
EC Number: 230-022-8
Linear Formula: HO2CCH2CH(OH)CO2H
Molecular Weight: 134.09


Malic Acid (E296) can be used when the fruits or flowers you are using for your homebrew wine do not contain enough acidity on their own.
If the wine recipe needs a high acid content then adding Malic Acid can help.

E 296 (malic acid) is an organic compound which is an active ingredient in sour or tart fruits.
Malic Acid will give a tart apple taste when used in wines.
Not only can you use it to enhance taste and acidity but it also speeds up the fermentation process.

E 296 (malic acid) is an organic compound also known by the name of "apple acid" and "fruit acid", and it is contained in many prepared foods.
E 296 (malic acid) is found naturally in apple, and in particular in the skin, and other fruit.
E 296 (malic acid) is a so-called alpha-hydroxy organic acid, and it also present in many plant and animal species.

This intermediate is the key element in the main cellular energy production cycle, the Krebs cycle (also known as the citric acid cycle).
Malic acid is often present in the label of the food, but it is not dangerous or toxic to human health.
Its purpose is to increase the acidity of food, giving more flavour, but E 296 (malic acid) is also used as a flavouring substance and colour stabilizer.
E 296 (malic acid) is identified with the acronym E296.

This acidifying compound is widely used in the food industry and E 296 (malic acid) is generally obtained through a chemical synthesis.
E 296 (malic acid) is normally found in fruit juices - mostly of grape or apple - as well as in jellies, spreadable fruit, jams, wine and in some low calories foods.

In nature, E 296 (malic acid) is contained in foods such as prunes, currants, tomatoes and even bananas, in small quantities.
E 296 (malic acid) is closely related to acid and it is characterized by a sour, bitter, strong and penetrating taste.

Its purpose is to increase the acidity of food, giving more flavour, but E 296 (malic acid) is also used as a flavouring substance and colour stabilizer.
In food, E 296 (malic acid) may be used to acidify or flavor foods or prevent food discoloration.
E 296 (malic acid) is used as a flavor enhancer in food preparation for confectionaries, beverages, fruit preparations and preserves, desserts, and bakery products.


E 296 (malic acid) is an organic compound with the molecular formula C4H6O5.
E 296 (malic acid) is a dicarboxylic acid that is made by all living organisms, contributes to the pleasantly sour taste of fruits, and is used as a food additive.
E 296 (malic acid) has two stereoisomeric forms -L- and D-enantiomers-, though only the L-isomer exists naturally.

The salts and esters of E 296 (malic acid) are known as malates.
The malate anion is an intermediate in the citric acid cycle.


Malic acid was first isolated from apple juice by Carl Wilhelm Scheele in 1785.
Antoine Lavoisier in 1787 proposed the name acide malique, which is derived from the Latin word for apple, mālum—as is its genus name Malus.
In German E 296 (malic acid) is named Äpfelsäure (or Apfelsäure) after plural or singular of the fruit apple, but the salt(s) Malat(e).

Malic acid is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince and is present in lower concentrations in other fruits, such as citrus.
E 296 (malic acid) contributes to the sourness of unripe apples.

Sour apples contain high proportions of the acid.
E 296 (malic acid) is present in grapes and in most wines with concentrations sometimes as high as 5 g/l.
E 296 (malic acid) confers a tart taste to wine; the amount decreases with increasing fruit ripeness.

The taste of malic acid is very clear and pure in rhubarb, a plant for which it is the primary flavor.
E 296 (malic acid) is also a component of some artificial vinegar flavors, such as "salt and vinegar" flavored potato chips.
In citrus, fruits produced in organic farming contain higher levels of malic acid than fruits produced in conventional agriculture.

The process of malolactic fermentation converts malic acid to much milder lactic acid.
Malic acid occurs naturally in all fruits and many vegetables, and is generated in fruit metabolism.
Malic acid, when added to food products, is denoted by E number E296.

Malic acid is the source of extreme tartness in United States-produced confectionery, the so-called extreme candy. It is also used with or in place of the less sour citric acid in sour sweets.
These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth.

E 296 (malic acid) is approved for use as a food additive in the EU, US and Australia and New Zealand (where it is listed by its INS number 296).
Malic acid provides 10 kJ (2.39 Calories) of energy per gram during digestion.


Malic acid is an organic compound with the molecular formula C4H6O5.
Malic acid is a dicarboxylic acid that is made by all living organisms, contributes to the sour taste of fruits, and is used as a food additive.
Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally.

The salts and esters of malic acid are known as malates.
The malate anion is an intermediate in the citric acid cycle.


ETYMOLOGY OF E 296 (MALIC ACID):
The word 'malic' is derived from Latin 'mālum', meaning 'apple'.
The related Latin word mālus, meaning 'apple tree', is used as the name of the genus Malus, which includes all apples and crabapples; and the origin of other taxonomic classifications such as Maloideae, Malinae, and Maleae.

BIOCHEMISTRY OF E 296 (MALIC ACID):
L-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically.

Malate plays an important role in biochemistry.
In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle.
In the citric acid cycle, (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate.
It can also be formed from pyruvate via anaplerotic reactions.

Malate is also synthesized by the carboxylation of phosphoenolpyruvate in the guard cells of plant leaves.
Malate, as a double anion, often accompanies potassium cations during the uptake of solutes into the guard cells in order to maintain electrical balance in the cell.
The accumulation of these solutes within the guard cell decreases the solute potential, allowing water to enter the cell and promote aperture of the stomata.

USES OF E 296 (MALIC ACID) IN FOOD:
Malic acid was first isolated from apple juice by Carl Wilhelm Scheele in 1785.
Antoine Lavoisier in 1787 proposed the name acide malique, which is derived from the Latin word for apple, mālum—as is its genus name Malus.
In German it is named Äpfelsäure (or Apfelsäure) after plural or singular of a sour thing from the apple fruit, but the salt(s) are called Malat(e).

Malic acid is the main acid in many fruits, including apricots, blackberries, blueberries, cherries, grapes, mirabelles, peaches, pears, plums, and quince and is present in lower concentrations in other fruits, such as citrus.
E 296 (malic acid) contributes to the sourness of unripe apples.

Sour apples contain high proportions of the acid.
E 296 (malic acid) is present in grapes and in most wines with concentrations sometimes as high as 5 g/L.
E 296 (malic acid) confers a tart taste to wine; the amount decreases with increasing fruit ripeness.

The taste of malic acid is very clear and pure in rhubarb, a plant for which it is the primary flavor.
E 296 (malic acid) It is also the compound responsible for the tart flavor of sumac spice.
E 296 (malic acid) is also a component of some artificial vinegar flavors, such as "salt and vinegar" flavored potato chips.
In citrus, fruits produced in organic farming contain higher levels of malic acid than fruits produced in conventional agriculture.

The process of malolactic fermentation converts malic acid to much milder lactic acid.
Malic acid occurs naturally in all fruits and many vegetables, and is generated in fruit metabolism.

Malic acid, when added to food products, is denoted by E number E296.
E 296 (malic acid) is sometimes used with or in place of the less sour citric acid in sour sweets.
These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth.

E 296 (malic acid) is approved for use as a food additive in the EU, US and Australia and New Zealand (where it is listed by its INS number 296).
Malic acid contains 10 kJ (2.39 kilocalories) of energy per gram.

PRODUCTION AND MAIN REACTIONS OF E 296 (MALIC ACID):
Racemic malic acid is produced industrially by the double hydration of maleic anhydride.
In 2000, American production capacity was 5,000 tons per year.

The enantiomers may be separated by chiral resolution of the racemic mixture.
S-Malic acid is obtained by fermentation of fumaric acid.

Malic acid was important in the discovery of the Walden inversion and the Walden cycle, in which (−)-malic acid first is converted into (+)-chlorosuccinic acid by action of phosphorus pentachloride.
Wet silver oxide then converts the chlorine compound to (+)-malic acid, which then reacts with PCl5 to the (−)-chlorosuccinic acid.
The cycle is completed when silver oxide takes this compound back to (−)-malic acid.

L-malic acid is used to resolve α-phenylethylamine, a versatile resolving agent in its own right.

PLANT DEFENSE:
Soil supplementation with molasses increases microbial synthesis of MA.
This is thought to occur naturally as part of soil microbe suppression of disease, so soil amendment with molasses can be used as a crop treatment in horticulture

HEALTH BENEFITS OF E 296 (MALIC ACID):
E 296 (malic acid) supports the body in the release of energy from food and increases physical endurance of athletes and sportsmen.
E 296 (malic acid) provides valuable support during the hypoxic phase of training.
E 296 (malic acid) can relieve the symptoms of chronic fibromyalgia reducing pain
MALIC ACID IN FOOD – ADVANTAGES
E 296 (malic acid) in food provides a range of benefits as follows:
E 296 (malic acid) supports the body in the release of energy from food;
E 296 (malic acid) increases physical endurance of athletes and sportsmen;

E 296 (malic acid) provides valuable support during the hypoxic phase of training;
E 296 (malic acid) can relieve the symptoms of chronic fibromyalgia reducing pain.

For the reasons above, the consumption of food containing malic acid is highly recommended for people who practice sports at intense, competitive or professional level, since it is believed to increase the physical performance especially in cases of lack of oxygen in the cells.
E 296 (malic acid) can prolong sports performances especially when taken as a dietary supplement, during the hypoxic phases of the training.




USES OF E 296 (MALIC ACID):
It is classified in “additives other than colours and sweeteners” by the EU and the specific maximum level of E296 is “quantum satis”, which means there is no specific limit in its usage.
The following are permitted uses food categories (13):

• Dairy products and analogues
• Fats and oils and fat and oil emulsions
• Edible ices
• Fruit and vegetables
• Confectionery
• Cereals and cereal products
• Bakery wares
• Meat
• Fish and fisheries products
• Eggs and egg products
• Sugars, syrups, honey and table-top sweeteners
• Salts, spices, soups, sauces, salads and protein products
• Foods intended for particular nutritional uses
• Beverages
• Ready-to-eat savouries and snacks
• Desserts
• Food supplements excluding food supplements for infants and young children
• Processed foods excluding foods for infants and young children
There are two conditions pointed out by EFSA:

E 296 (malic acid) is only the L(+)-form that can be used in processed cereal-based foods and baby foods only for the pH adjustment purpose.
Malic acid can only be added to pineapple juice with the maximum level 3000 mg/kg instead of to other fruit juices.







SAFETY INFORMATION ABOUT E 296 (MALIC ACID):
First aid measures:
Description of first aid measures:
General advice:
Consult a physician.
Show this safety data sheet to the doctor in attendance.
Move out of dangerous area:

If inhaled:
If breathed in, move person into fresh air.
If not breathing, give artificial respiration.
Consult a physician.
In case of skin contact:
Take off contaminated clothing and shoes immediately.
Wash off with soap and plenty of water.
Consult a physician.

In case of eye contact:
Rinse thoroughly with plenty of water for at least 15 minutes and consult a physician.
Continue rinsing eyes during transport to hospital.

If swallowed:
Do NOT induce vomiting.
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
Consult a physician.

Firefighting measures:
Extinguishing media:
Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
Special hazards arising from the substance or mixture
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas

Advice for firefighters:
Wear self-contained breathing apparatus for firefighting if necessary.
Accidental release measures:
Personal precautions, protective equipment and emergency procedures
Use personal protective equipment.

Avoid breathing vapours, mist or gas.
Evacuate personnel to safe areas.

Environmental precautions:
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.

Methods and materials for containment and cleaning up:
Soak up with inert absorbent material and dispose of as hazardous waste.
Keep in suitable, closed containers for disposal.

Handling and storage:
Precautions for safe handling:
Avoid inhalation of vapour or mist.

Conditions for safe storage, including any incompatibilities:
Keep container tightly closed in a dry and well-ventilated place.
Containers which are opened must be carefully resealed and kept upright to prevent leakage.
Storage class (TRGS 510): 8A: Combustible, corrosive hazardous materials

Exposure controls/personal protection:
Control parameters:
Components with workplace control parameters
Contains no substances with occupational exposure limit values.
Exposure controls:
Appropriate engineering controls:
Handle in accordance with good industrial hygiene and safety practice.
Wash hands before breaks and at the end of workday.

Personal protective equipment:
Eye/face protection:
Tightly fitting safety goggles.
Faceshield (8-inch minimum).
Use equipment for eye protection tested and approved under appropriate government standards such as NIOSH (US) or EN 166(EU).

Skin protection:
Handle with gloves.
Gloves must be inspected prior to use.
Use proper glove
removal technique (without touching glove's outer surface) to avoid skin contact with this product.
Dispose of contaminated gloves after use in accordance with applicable laws and good laboratory practices.
Wash and dry hands.

Full contact:
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
Splash contact
Material: Nitrile rubber
Minimum layer thickness: 0.11 mm
Break through time: 480 min
Material tested:Dermatril (KCL 740 / Aldrich Z677272, Size M)
It should not be construed as offering an approval for any specific use scenario.

Body Protection:
Complete suit protecting against chemicals, The type of protective equipment must be selected according to the concentration and amount of the dangerous substance at the specific workplace.
Respiratory protection:
Where risk assessment shows air-purifying respirators are appropriate use a fullface respirator with multi-purpose combination (US) or type ABEK (EN 14387) respirator cartridges as a backup to engineering controls.

If the respirator is the sole means of protection, use a full-face supplied air respirator.
Use respirators and components tested and approved under appropriate government standards such as NIOSH (US) or CEN (EU).
Control of environmental exposure
Prevent further leakage or spillage if safe to do so.
Do not let product enter drains.
Discharge into the environment must be avoided.

Stability and reactivity:
Chemical stability:
Stable under recommended storage conditions.
Incompatible materials:
Strong oxidizing agents:
Hazardous decomposition products:
Hazardous decomposition products formed under fire conditions.
Carbon oxides, Nitrogen oxides (NOx), Hydrogen chloride gas.

Disposal considerations:
Waste treatment methods:
Product:
Offer surplus and non-recyclable solutions to a licensed disposal company.
Contact a licensed professional waste disposal service to dispose of this material.
Contaminated packaging:
Dispose of as unused product










CHEMICAL AND PHYSICAL PROPERTIES OF E 296 (MALIC ACID):

Density 1.6 g/cm3 (20 °C)
Flash point 203 °C
Ignition temperature 349 °C
Melting Point 131 - 133 °C
pH value 2.3 (10 g/l, H₂O, 20 °C)
Vapor pressure Bulk density 800 kg/m3
Solubility 558 g/l
Assay (acidimetric) 99.0 - 100.5 %
Assay (acidimetric, calc. on anhydrous substance) 99.0 - 101.0 %
Identity (Melting point) conforms
Identity (IR) conforms
Appearance of solution (20 %; water) conforms
In water insoluble matter ≤ 0.1 %
Melting point 128 - 132 °C
Optical rotation (20 %; water; 20 °C) -0.10 - 0.10 °
Optical rotation (8.5 %; water; 25 °C) -0.10 - 0.10 °
As (Arsenic) ≤ 0.00015 %
Al (Aluminium) ≤ 0.0010 %
Pb (Lead) ≤ 0.5 ppm
Hg (Mercury) ≤ 0.0001 %
Related substances (HPLC) (Impurity A (fumaric acid)) ≤ 1.0 %
Related substances (HPLC) (Impurity B (maleic acid)) ≤ 0.05 %
Related substances (HPLC) (any other impurity) ≤ 0.1 %
Related substances (HPLC) (Sum of all other impurities) ≤ 0.5 %
Residual solvents (ICH Q3C) excluded by manufacturing process
Sulfated ash (600 °C) ≤ 0.1 %
Water (K. F.) ≤ 2.0 %
Chemical name hydroxybutanedioic acid; hydroxysuccinic acid
Chemical formula C4H6O5
Molecular weight 134,09
Assay Content not less than 99,0 %
Description White or nearly white crystalline powder or granules
Identification
Melting range 127-132 °C
Test for malate Passes test
Purity
Sulphated ash Not more than 0,1 %
Fumaric acid Not more than 1,0 %
Maleic acid Not more than 0,05 %
Arsenic Not more than 3 mg/kg
Lead Not more than 2 mg/kg
Mercury Not more than 1 mg/kg

Origin:
E 296 (malic acid) is a natural acid present in most fruits and many vegetables.
E 296 (malic acid) is Commercially made by chemical synthesis.
E 296 (malic acid) is part of the metabolic pathway of every living cell.

Function & characteristics:
Used as acid, flavour compound and colour stabilizer in apple- and grapejuice.

Products:
many different products


QUESTIONS AND ANSWERS ABOUT E 296 (MALIC ACID):
1.What is Malic Acid?
E 296 (malic acid) is a dicarboxylic acid with chemical formula C4H6O5.
Its salts and esters are known as malates.
Together with another two acidulants, citric acid and fumaric acid, they’re all the key intermediates in the tricarboxylic acid cycle or KREBS cycle in our humans and most living cells.

2.What are the Natural Sources?
L-Malic acid is naturally present in a lot of fruits with other acidulants such as citric acid, tartaric acid and fumaric acid.
L-Malic acid and citric acid are the predominant acids in most fruits.

The following fruits typically contain 0.5-2.0% total acids and rich with it:
• Watermelon (99%)
• Apple (95%)
• Apricot (70%)
• Cherry (94%)
• Grape (60%)
• Peach (73%)
• Pear (77%)
Other fruit sources come from grapefruit, lime, lemon, mango, orange, pineapple, strawberry and so on.

3.How is it made?
The manufacturing processes of malic acid are different based on the types: L, D and DL.
Generally, L form is made from carbohydrates fermentation, DL form is synthesized from maleic anhydride and D type is separated from DL form.

a. L-Malic Acid
E 296 (malic acid) occurs naturally in various foods (as mentioned above) and can be produced from fermentation by glucose or other carbohydrates.

b. DL-Malic Acid
E 296 (malic acid) does not occur naturally and according to the FDA, E 296 (malic acid) can be commercially produced by hydration of fumaric acid or maleic acid.
EFSA also mentioned that DL-Malic acid is synthesized by hydration of maleic anhydride (the acid anhydride of maleic acid) under high temperature and pressure to form malic and fumaric acid.
Butane, butene, or benzene from petroleum are the starting materials for the synthesis of maleic anhydride.

c. D-Malic Acid
E 296 (malic acid) does not present naturally and can be manufactured by separating DL-malic acid, the process called chiral resolution.

4. What are the Health Benefits of Malic Acid?
Malic acid may help our body prevent urinary stones, relieve fibromyalgia, improve dry mouth and do good to our skin.

• Urinary Stones Prevention
• Fibromyalgia Relief
• Dry Mouth Sensation Improvement
• Skin Benefits

Urinary stones prevention:
According to a study in 2016 that malic acid can be a cheap way to prevent urinary stones.

Fibromyalgia relief :
A research in 1995 found that a high level of malic acid is safe and may be beneficial in the treatment of patients with fibromyalgia.

However, a recent study published in Medwave in 2019 reported that the use of magnesium and malic acid makes little or no difference on pain and on depressive symptoms in patients with fibromyalgia.

Dry mouth sensation improvement:
A study of 2018 published in Journal of Oral Science, finding that malic acid improves the oral health-related quality of life and dry mouth sensation in patients with xerostomia.

Skin benefits:
It functions as an alpha-hydroxy acid (AHA) in skincare products.
Following are the benefits of alpha-hydroxy acid to skin:

Make the stratum corneum humid.
Promote exfoliation of the stratum corneum, enabling the stratum corneum thinner, softer, and improving skin smoothness.
Increase the firmness and thickness of the epidermis and dermis and improve skin smoothness and reduce wrinkles.

5. What are the Uses of Malic Acid?
Its food-grade is a widely used ingredient that can control PH, and enhance the flavor in food, also E 296 (malic acid) gives food a tart taste.
E 296 (malic acid) acts as a PH buffer when applied in cosmetics.

Food:
Flavoring agent:
With a tart taste of clean, mellow, smooth and lingering, malic acid is suitable to add together with other acidulants, high-intensity sweeteners, flavors and seasonings.

E 296 (malic acid) provides more natural flavor and intensify the impact of many flavors in foods or beverages, and also improves aftertaste.

Acidulant:
E 296 (malic acid) is also commonly added to food for PH adjustment and it can inhibit the growth of some bacterial for preservation.

When used in food, it has below advantages over other organic acids:

Good solubility and rapid dissolution
Lower hygroscopicity than citric or tartaric acids
Lower melting point than other acids
More sourness at low pH levels

Commonly we can see the following food with it:
Drinks: soda, beer
Energy-reduced or with no added sugar confectionery
Canned or bottled fruit and vegetables
Jams, jellies and marmalades
Table-top sweeteners

Cosmetics:
Per “European Commission database for information on cosmetic substances and ingredients”, it functions as a buffering agent in cosmetic and personal care products.
Commonly E 296 (malic acid) can be found in skincare cream and lotion.

6. Is Malic Acid Safe to Eat?
Yes, its safety used as a food additive has been approved by the U.S. Food and Drug Administration (FDA), European Food Safety Authority (EFSA), Joint FAO/WHO Expert Committee on Food Additives (JECFA), as well as other authorities.

FDA:
FDA has approved the application of L and DL malic acid in food, except the baby food, at levels not to exceed good manufacturing practice.
E 296 (malic acid) is generally considered safe (GRAS) and can be used in food as a flavor enhancer, flavoring agent and adjuvant, and pH control agent.

7. Is E 296 (malic acid) Natural?
E 296 (malic acid) depends on the form of malic acid.
DL-malic acid is a chemical synthetic one so obviously it is not natural, nor is D-malic acid.
L form is natural as it occurs naturally in fruits and commercially made from fermentation.

8. Is E 296 (malic acid) Vegan?
Yes, as mentioned above, three types are all vegan as the raw material used and manufacturing process without the use of animal matter or products derived from animal origin.
As a food ingredient, E 296 (malic acid) is considered vegan and vegetarians can eat the food with it.

9. Is E 296 (malic acid) Halal?
Yes, it is generally recognised as halal as it is permitted under the Islamic Law and fulfill the conditions of Halal.
And we can find some manufacturers certificated with MUI halal.

10. Is E 296 (malic acid) Kosher?
Yes, it is kosher pareve. E296 has met all the “kashruth” requirements and can be certified as kosher. And may be certificated with passover for some suppliers.

11. Is E 296 (malic acid) Gluten free?:
Yes, it is typically gluten-free and people with celiacs can eat it.
The manufacturing process complies with the FDA’s definition of gluten free, that it does not contain wheat, rye, barley, or crossbreeds of these grains.

12. How much Malic Acid in Apple Juice?
Its content ranges from 0.2%-0.8% according to the apple variety, growing region, fruit maturity and juice extraction process.
Apple juice can be fermented to make apple cider vinegar.

13. Why Malic Acid cannot be used in Baby Food by the FDA?
E 296 (malic acid) is not approved for baby food because infants cannot quickly metabolize the D-isomer, which can lead to acidosis.

14. What is its Role in Wine?
The principal organic acids in grapes are L-tartaric and L-malic acid, accounting for more than 90% of the grape berry’s acid content.

The more a grape ripen, the less of its concentration, mostly due to metabolic respiration.
The concentration of L-tartaric acid is relatively constant.
It is the fluctuating concentration of L-malic acid that usually poses problems to wine makers.

In wine, malic acid functions as a flavoring agent to adjust the taste and a PH control agent which has a profound effect on the microbial stability of wine as it determines the survival and proliferation of bacteria and yeast during and after brewing.
The wine will taste flat and will be more susceptible to spoilage if there is not enough malic acid in it.

However, the wine will taste sour if there is too much of it.
So the amount of malic acid should be appropriate for the winemaker.

malic acid; DL-malic acid; 2-Hydroxybutanedioic acid; 2-Hydroxysuccinic acid CAS NO: 6915-15-7

D-Apple Acid; (+-)-Hydroxysuccinic acid; (+-)-Malic acid; Deoxytetraric Acid; Malic acid; 2-Hydroxyethane-1,2-dicarboxylic acid; Deoxytetraric acid; Hydroxybutandisaeure; Hydroxybutanedioic acid; (+-)-Hydroxybutanedioic acid; Hydroxysuccinic acid; Kyselina hydroxybutandiova; Monohydroxybernsteinsaeure; Pomalus acid; R,S(+-)-Malic acid; alpha-Hydroxysuccinic acid; (+-)-1-Hydroxy-1,2-ethanedicarboxylic acid; cas no:6915-15-7

FUMARIC ACID ; 2-Butenedioic acid; 1,2-Ethylenedicarboxylic Acid; Allomaleic Acid; trans-Butanedioic Acid; (E)-2-Butenedioic acid; trans-1,2-Ethylenedicarboxylic acid; Allomaleic acid; Boletic acid; cas no: 110-17-8

Ascorbate; Vicomin C; L-3-ketothreohexuronic acid; Ascorbicap; Acid Ascorbic; antiscorbic vitamin; antiscorbutic vitamin; cevitamic acid; 3-keto-L-gulofuranolactone; L-3-ketothreohexuronic acid lactone; laroscorbine; L-lyxoascorbic acid; 3-oxo-L-gulofuranolactone; L-xyloascorbic acid; Kyselina askorbova; Scorbacid; Vitacimin; Vitacin; Vitascorbol CAS NO: 50-81-7

Butylated hydroxytoluene; BHT; 2,6-Bis(1,1-dimethylethyl)-4-methylphenol; 2,6-Di-t-butyl-p-cresol; 2,6-Bis(1,1-dimethylethyl)-4-methylphenol; Ionol; 1-Hydroxy-4-methyl-2,6-di-tert-butylbenzene; 2,6-Di-t-butyl-4-methylphenol; 2,6-Di-t-butyl-p-cresol; 2,6-Di-terc.butyl-p-kresol (Czech); 2,6-Di-tert-butyl-1-hydroxy-4-methylbenzene; 2,6-Di-tert-butyl-4-cresol; 2,6-Di-tert-butyl-4-hydroxytoluene; 2,6-Di-tert-butyl-4-methylhydroxybenzene; 2,6-Di-tert-butyl-4-methylphenol; 2,6-Di-tert-butyl-p-cresol; 2,6-Di-tert-butyl-p-methylphenol; 3,5-Di-tert-butyl-4-hydroxytoluene; 4-Hydroxy-3,5-di-tert-butyltoluene; 4-Methyl-2,6-di-terc. butylfenol (Czech); 4-Methyl-2,6-di-tert-butylphenol; 4-Methyl-2,6-tert-butylphenol; Alkofen BP; Antioxidant 264; Antioxidant 29; Antioxidant 30; Antioxidant 4; Antioxidant 4K; Antioxidant DBPC; Antioxidant KB; Antox QT; Butylated hydroxytoluol; Butylhydroxytoluene; Butylohydroksytoluenu (Polish); Di-tert-butyl-p-cresol; Di-tert-butyl-p-methylphenol; Dibunol; Dibutylated hydroxytoluene; Impruvol; Stavox; Tonarol; Vulkanox KB; o-Di-tert-butyl-p-methylphenol; 2,6-Di-tert-butyl-p-kresol (Dutch) 2,6-di-tert-butyl-p-cré sol (French) 2,6-di-terc-butil-p-cresol (Spanish) CAS NO: 128-37-0

L-Ascorbic Acid Sodium Salt; Vitamin C Sodium Salt; Ascorbicin; Ascorbin; Monosodium Ascorbate; 3-oxo-L-gulofuranolactone sodium; Sodium Ascorbate; Sodium L-(+)-Ascorbate; Sodium L-Ascorbate; sodascorbate CAS NO: 134-03-2

Isoascorbic acid, sodium salt; D-Araboascorbic acid, monosodium salt; D-erythro-Hex-2-enonic acid, gamma-lactone, monosodium salt; Erythorbic Acid Monosodium Salt; Monosodium erythorbate; Neo-cebitate; 2,3-Didehydro-3-O-sodio- D-erythro- hexono-1,4-Lactone; 2,3-Didehidro-3-O-sodio-D- eritro-hexono- 1,4-Lactona: 2,3-Didéhydro-3-O-sodio-D- érythro-hexono-1,4-Lactone; Sodium D-araboascorbate; sodium D-isoascorbate CAS NO: 6381-77-7

DI-CALCIUM PHOSPHATE; CTK5I5387; NEFBYIFKOOEVPA-UHFFFAOYSA-K CAS NO: 7757-93-9

PC;kelecin;LECITHIN;froM Egg;Alcolec-S;granulestin;L-α-Lecithin;Lecithin, NF;LIPOID(R)E80;Lecithin CAS NO: 8002-43-5

fosfatidilkolin; phosphatidylcholine; L-Lecithin, Soybean;PC;kelecin;LECITHIN;froM Egg;Alcolec-S;granulestin;L-?-Lecithin;Lecithin, NF;LIPOID(R)E80;Lecithin ; LECITHIN ; L-?-Lecithin, Egg Yolk, Highly Purified; Phosphatidylcholine CAS NO:8002-43-5

Sodium DL-lactate; sodium lactate; Lactic acid sodium salt; Monosodium lactate CAS NO: 72-17-3

Citric Acid; beta-Hydroxytricarballylic acid; Aciletten; Citretten; Citro; 2-Hydroxy-1,2,3-propanetricarboxylic acid; ��-Hydroxytricarballylic acid; Kyselina citronova; Kyselina 2-hydroxy-1,2,3-propantrikarbonova; 2-Hydroxytricarballylic acid; Citronensäure CAS NO: 77-92-9

2-Hydroxy-1,2,3,propane-tricarboxylic acid monohydrate; Hydrous citric acid; 2-Hydroxytricarballylic acid monohydrate; Citric acid hydrate; Citric acid monohydrate; Acidum citricum monohydricum CAS NO: 5949-29-1

CITRIC ACID, ANHYDROUS ;Citric Acid; beta-Hydroxytricarballylic acid; Aciletten; Citretten; Citro; 2-Hydroxy-1,2,3-propanetricarboxylic acid; ��-Hydroxytricarballylic acid; Kyselina citronova; Kyselina 2-hydroxy-1,2,3-propantrikarbonova; 2-Hydroxytricarballylic acid; Citronensäure; cas no: 77-92-9

2-Hydroxy-1,2,3,propane-tricarboxylic acid monohydrate; Hydrous citric acid; 2-Hydroxytricarballylic acid monohydrate; Citric acid hydrate; Citric acid monohydrate; Acidum citricum monohydricum; cas no: 5949-29-1

E 331
CAS Number: 68-04-2



APPLICATIONS


E 331 is chiefly used as a food additive, usually for flavor or as a preservative.
Furthermore, E 331 is anticoagulant for collection of blood.

In photography; as sequestering agent to remove trace metals; as emulsifier, acidulant and sequestrant in foods.
E 331 is an anticoagulant also used as a biological buffer.

In food industry, E 331 is used as a flavor and stabilizer.
In pharmaceutical industry, E 331 is used as anticoagulant, reducer of phlegm and diuretic.
E 331 has the chemical formula of Na3C6H5O7.

E 331 is used to balance pH levels and as a water softener.
Moreover, E 331 is also used in cosmetics such as make-up and lipstick, in baby products like wipes, in soaps and, of course, laundry detergents.

E 331 is a small white crystal or powder, soluble in water with a slight acidic or sour taste.
Besides, E 331 is mainly used in soft drinks, frozen deserts, meat products, diuretic and expectorant and an anti coagulant for blood withdrawn from the body.

E 331 is a pure product small clumps may form over time, simply crush them with a spoon.
In addition, E 331 will have no effect on the functionality of the product.


Effect and application of E 331:

During the process of clinically taking fresh blood, adding some amount of sterile E 331 can play a role in prevent blood clotting.
E 331 is exactly taking advantage of the features that calcium citrate can form soluble complexes with calcium ion.

In the field of medicine, E 331 is used for the in vitro anti-clotting drugs and anticoagulants drugs, phlegm drugs, and diuretics drugs during blood transfusions.
E 331 can also used for cyanide-free electroplating industry; also used as developer for photographic industry.
Additionally, E 331 can be used as flavoring agents, buffering materials, emulsifiers, and stabilizer in the food industry.

E 331 is also widely used in chemical, metallurgical industry, the absorption of sulfur dioxide exhaust with the absorption rate of 99% and regenerateliquid sulfur dioxide citrate for recycle application.
More to that, E 331 has a good water solubility and a excellent cheating capability with Ca2 +, Mg2 + and other metal ions.

E 331 is biodegradable and has a strong dispersing ability and anti-redeposition ability.
Daily-applied chemical detergents use it as alternative to trimer sodium phosphate for production of non-phosphorus detergent and phosphate-free liquid detergent.

Adding a certain amount E 331 to the detergent can significantly increase the cleaning ability of detergent cleaning.
The large scale of application of sodium tripolyphosphate as a builder in detergents is an important discovery in synthetic detergent industry.

E 331 is non-toxic without environmental pollution.
Further to that, E 331 can also be acted as a buffer for the production of cosmetics.


Applications of E 331:


Foods

E 331 is chiefly used as a food additive, usually for flavor or as a preservative.
Furthermore, E 331 is employed as a flavoring agent in certain varieties of club soda.
E 331 is common as an ingredient in bratwurst, and is also used in commercial ready-to-drink beverages and drink mixes, contributing a tart flavor.

E 331 is found in gelatin mix, ice cream, yogurt, jams, sweets, milk powder, processed cheeses, carbonated beverages, and wine, amongst others.

Moreover, E 331 can be used as an emulsifying stabilizer when making cheese.
E 331 allows the cheese to melt without becoming greasy by stopping the fats from separating.

As a conjugate base of a weak acid, citrate can perform as a buffering agent or acidity regulator, resisting changes in pH.
E 331 is used to control acidity in some substances, such as gelatin desserts.

Besides, E 331 can be found in the milk minicontainers used with coffee machines.
E 331 is the product of antacids, such as Alka-Seltzer, when they are dissolved in water.
The pH of a solution of 5 g/100 ml water at 25 °C is 7.5 – 9.0.

In addition, E 331 is added to many commercially packaged dairy products to control the PH impact of the gastrointestinal system of humans, mainly in processed products such as cheese and yogurt.

E 331 is a common ingredient in Bratwurst, and is also used to contribute a tart flavor in commercial, ready-to- drink beverages and drink mixes.
Additionally, E 331 is found in gelatin mix, ice-cream, jams, sweets, milk powder, processed cheeses, carbonated beverages, and wine.

E 331 is also used as an emulsifier for oils in the cheesemaking process.
More to that, E 331 allows cheese to melt without becoming greasy.
Historically, sodium phosphate was used to keep water and fat droplets mixed when cheese is melted.


Uses of E 331:

E 331 can be used as Ph adjusting agents and emulsifying enhancers applied to jam, candy, jelly and ice cream; its combination with citric acid has aneffect of alleviating tour; it also has effects on forming complex with metal ions.
China rules that E 331 can be applied to various types of food with appropriate usage according to the absolute necessity.

E 331 can be used as a food additive, as complex agent and buffering agent in electroplating industry; at the field of pharmaceutical industry, it is used forthe manufacturing of anti-clotting drugs, and used as the detergent additives in light industry.
Further to that, E 331 is used as the analysis agents used for chromatography analysis and can also used for preparing bacterial culture medium; moreover, it can also be applied into pharmaceutical industry.

E 331 can be used for the flavoring processing of food, as stabilizers, buffers and deputy complex-forming agents in non-toxic electroplating industry; at pharmaceutical industry, it is used as anti-clotting agent, phlegm drugs and diuretics drugs.
Additionally, E 331 can also be used in brewing, injection, newspaper and movies medicines.

E 331 has xcellent solubility, and the solubility of E 331 increases with increasing temperature of water.
Furthermore, E 331 has a good capability for pH adjustment and a good buffering property.
E 331 is a weak acid-strong alkali salt; When combined with citrate, they can form a pH buffer with strong compatibility; therefore, this is very useful forsome cases in which it is not suitable to have large change of pH value.

In addition, E 331 also has excellent retardation performance and stability.
E 331 is easily soluble in water, glycerol, alcohol and other organic solvents.
Moreover, E 331 is decomposed by overheating, slightly deliviate in humid environment and slightly weathering in hot air.


Application of E 331:

E 331 is used as acidity regulator, flavor agent and stabilizer in food and beverage industry.
Besides, E 331 used as an anticoagulant, phlegm dispersant and diuretic in the pharmaceutical industry; In detergent industry, sodium tripolyphosphate can besubstituted as non-toxic detergent additive.
E 331 is also used in brewing, injection, photographic medicine and electroplating.

E 331 is used as a natural food preservative.
Some of the benefits of using E 331 as a Food additive include better circulation and blow flow as well as balancing out Ph levels in the body.

E 331 is also a powerful source of antioxidants.
In addition, E 331 is a non-toxic, neutral salt with low reactivity.

E 331 is chemically stable if stored at ambient temperatures.
More to that, E 331 is fully biodegradable and can be disposed of with regular waste or sewage.

Further to that, E 331 is widely used in foods, beverages, and various technical applications mainly as buffering, sequestering, or emulsifying agent.
E 331 may be stored for 36 months from the date of manufacture in the unopened original container.
Relative humidity of 50% and a temperature range of 10–30°C are the most suitable conditions for storage.

E 331 is an organic compound that has white to colorless crystals.
Additionally, E 331 is odourless, with a cool salty taste.

E 331 is stable in room temperature and air, slightly soluble in wet air, weathering in hot air.
Furthermore, E 331 loses crystal water heated to 150 ℃.

E 331 possesses a saline, mildly tart flavor, and is a mild alkali.
Moreover, E 331 is mildly basic and can be used along with citric acid to make biologically compatible buffers.

E 331 is primarily used as a food additive, usually for flavor or as a preservative.
In certain varieties of club soda, E 331 is employed as a flavoring agent.
E 331 is a common ingredient in Bratwurst.


E 331 is currently the most important citrate.
Besides, E 331 is produced by two steps: first starch food is fermented to generate citric acid; secondly, citric acid is neutralized by alkali to generate the final products.


E 331 has the following excellent performance:

Safe and nontoxic properties:

Since the basic raw material for the preparation of E 331 mainly comes from the food, E 331 is absolutely safeand reliable without causing harm to human health.
The United Nations Food and Agriculture and the World Health Organization has no restriction in its daily intake, which means that this product can be considered as non-toxic food.
E 331 is biodegradable.

After subjecting to the dilution of a large amount of water, E 331 is partially converted into citrate, which coexists with E 331 in the same system.
Citrate is easy to subject to biological degradation at water by the action of oxygen, heat, light, bacteria and microbes.

E 331's decomposition pathways are generally going through aconitic acid, itaconic acid, citraconic acid anhydride to be further converted to carbondioxide and water.

The ability of forming complex with metal ions.
E 331 has a good capability of forming complex with some metal ions such as Ca2+, Mg2+; for other ions such as Fe2+, E 331 also has a good complex-forming ability.

E 331 is colorless or white crystal and crystalline powder.
In addition, E 331 is inodorous and taste salt, cool. It will loss crystal water at 150° C and decompose at more high temperature.
E 331 dissolves in ethanol.

E 331 is used to enhance flavor and maintain stability of active ingredients in food and beverage in detergent industry, it can replace Sodiumtripolyphosphate as a kind of safe detergent it can aloe be used in fermentation, injection, photography and metal plating.

E 331 is sometimes used as an acidity regulator in drinks, and also as anemulsifier for oils when making cheese.
More to that, E 331 allows the cheeses to melt without becoming greasy.


Chemical Properties of E 331:

E 331 is colorless crystals or white crystalline powder, and is odorless, cool and salty.
Further to that, E 331 has no melting point with a relative density of 1.857.
E 331 is stable in air at room temperature with loss of crystal water when being heated to 150 °C loss of crystal water; further heating will cause itsdecomposition.

E 331 is insoluble in ethanol but highly soluble in water.
5% aqueous solution has a pH value of 7.6 to 8.6.


Alternative uses:

E 331 can be used in cleaning; E 331 has been found to be a particularly effective agent in the removal of carbonate scale from kettles, as wellas the cleaning of automobile radiators.
Additionally, E 331 is also used in detergents and dishwasher tablets.
E 331 acts as a pH regulator and water softener.

Citric acid adds sour taste to dairy products, but E 331s sour taste is strong, and the sour taste can be eased with the combination of E 331, so these two ingredients are often used together in yogurt to adjust and improve the sour taste.
Cheese is an emulsion of dairy fat, protein and water, and E 331 tends to break down at high temperatures.

While E 331 is melting, E 331 works as an emulsifier to prevent cheese curdling or the separation of fat and protein by keeping fat and proteintogether and binding calcium ions in the cheese.
The usage of E 331 in cheese is around 3%, depending on your recipes.

Cheese with E 331 can melt evenly and produce a smooth & creamy sauce.
This property makes E 331 possible to obtain portable and sliceable cheese (in mold, can take everywhere) in home cooking.

E 331 is used to adjust the tartness in Coca Cola’s beverages.
And you can find E 331 in the ingredient lists of Sprite, Vitamin water and other drinks.
Furthermore, E 331 is also added in sports and energy drinks for such purposes, such as in the products of Redbull and Monster.

E 331 is the sodium salt of citric acid with the chemical formula of Na3C6H5O7.
Moreover, E 331 possesses a saline, mildly tart, flavor.
For this reason, citrates of certain Alkaline and Alkaline Earth metals (e.g. sodium and calcium citrates) are commonly known as sour salt (occasionally citric acid is erroneously termed sour salt).

E 331 is chiefly used as a food additive, usually for flavor or as a preservative.
Besides, E 331 is employed as a flavoring agent in certain varieties of club soda.
E 331 is common as an ingredient in lemon-lime and citrus soft drinks such as Ting, contributing to their tart tastes, and can also be found in such energy drinks as Rockstar and Red Bull.

In 1914, the Belgian doctor Albert Hustin and the Argentine physician and researcher Luis Agote successfully used E 331 as an anticoagulant in blood transfusions.
E 331 continues to be used today in blood collection tubes and for the preservation of blood in blood banks.

The citrate ion chelates calcium ions in the blood, disrupting the blood clotting mechanism.
As a conjugate base of a weak acid, citrate can perform as a buffering agent, resisting changes in pH.

E 331 is used to control acidity in some substances, such as gelatin desserts.
In addition, E 331 can be found in the mini milk containers used with coffee machines.

The compound is the product of antacids such as Alka-Seltzer when they are dissolved in water.
Recently, Oopvik, et al. showed that use of E 331 (approx. 37 grams) improved running performance over 5 km by 30 seconds.

E 331 is used to relieve discomfort in urinary tract infections such as cystitis, to reduce the acidosis seen in distal renal tubular acidosis, and can also be used as an osmotic laxative.
More to that, E 331 was used by chef Heston Blumenthal in his television series In Search of Perfection as a key ingredient in making cheese slices
E 331, Anhydrous, USP is used to treat certain metabolic problems (acidosis) caused by kidney disease.

E 331 is a particularly effective agent for removal of carbonate scale from boilers without removing them from operation and for cleaning automobile radiators.
In 1914, the Belgian doctor Albert Hustin and the Argentine physician and researcher Luis Agote successfully used E 331 as an anticoagulant in blood transfusions, with Richard Lewisohn determining its correct concentration in 1915.

E 331 continues to be used today in blood-collection tubes and for the preservation of blood in blood banks.
The citrate ion chelates calcium ions in the blood by forming calcium citrate complexes, disrupting the blood clotting mechanism.

Recently, E 331 has also been used as a locking agent in vascath and haemodialysis lines instead of heparin due to its lower risk of systemic anticoagulation.
E 331 is used to relieve discomfort in urinary-tract infections, such as cystitis, to reduce the acidosis seen in distal renal tubular acidosis, and can also be used as an osmotic laxative.

E 331 is a major component of the WHO oral rehydration solution.
Further to that, E 331 is used as an antacid, especially prior to anaesthesia, for caesarian section procedures to reduce the risks associated with the aspiration of gastric contents.



DESCRIPTION


E 331 is a tribasic salt of citric acid.
Additionally, E 331 has a sour taste similar to citric acid, and is salty as well.
E 331 is often used as a food preservative, and as a flavoring in the food industry.

In the pharmaceutical industry E 331 is used to control pH.
E 331 may be used as an alkalizing agent, buffering agent, emulsifier, or sequestering agent.
According to the FDA Select Committee on Generally Recognized as Safe (GRAS) food substances, citrate salts, including E 331, are generally regarded as safe when used in normal quantities.

E 331, (molecular formula: Na3C6H5O7 • 2H2O) has molecular weight of 294.1, is a colorless crystal or white crystalline powder product.
Furthermore, E 331 is odorless, salty taste, and cool.
E 331 will lose its crystal water at 150 °C and will be decomposed at even higher temperature.

E 331 also has slight deliquescence in wet air and has weathering property upon hot air.
Moreover, E 331 is soluble in water and glycerol, but insoluble in alcohol and some other organic solvents.
E 331 has no toxic effect, and has pH adjusting capability as well as having a good stability, and therefore can be used in the food industry.

E 331 has the greatest demand when being used as a food additive.
As food additives, E 331 is mainly used as flavoring agents, buffers, emulsifiers, bulking agents, stabilizers and preservatives.
In addition, combination between E 331 and citric acid can be used in a variety of jams, jelly, juice, drinks, cold drinks, dairy products and pastries gelling agents, flavoring agents and nutritional supplements.

Besides, E 331 dihydrate consists of odorless, colorless, monoclinic crystals, or a white crystalline powder with a cooling, saline taste.
E 331 is slightly deliquescent in moist air, and in warm dry air it is efflorescent.
Although most pharmacopeias specify that E 331 is the dihydrate, the USP 32 states that E 331 may be either the dihydrate or anhydrous material.



PROPERTIES


Chemical formula: Na3C6H5O7
Molar mass: 258.06 g/mol (anhydrous), 294.10 g/mol (dihydrate)
Appearance: White crystalline powder
Density: 1.7 g/cm3
Melting point: > 300 °C (572 °F; 573 K) (hydrates lose water ca. 150 °C)
Boiling point: Decomposes
Solubility in water: Pentahydrate form: 92 g/100 g H2O (25 °C)
Odor: Characteristic
Clarity and color of Solution: Conforms
Loss on drying: 11.0 - 13.0%
Usage: acidity regulator etc.
Pb: < 10ppm
Assay: 99.0 - 101.0%
Chemical formula: C6H5O7Na3.2H2O
Sulfate (SO4): 150 ppm max
Chloride (Cl): 50 ppm max
Alkalinity: Conforms
Oxalate: 300 ppm max
Storage: in the shade cool



FIRST AID


DO NOT INDUCE VOMITING.
If the victim is conscious and not convulsing, give 1 or 2 glasses of water to dilute the chemical and IMMEDIATELY call a hospital or poison control center.
Be prepared to transport the victim to a hospital if advised by a physician.

If the victim is convulsing or unconscious, do not give anything by mouth, ensure that the victim's airway is open and lay the victim on his/her side with the head lower than the body.
DO NOT INDUCE VOMITING.



HANDLING AND STORAGE


Storage:

E 331 dihydrate is a stable material.
Aqueous solutions may be sterilized by autoclaving.

On storage, aqueous solutions may cause the separation of small, solid particles from glass containers.
The bulk material should be stored in an airtight container in a cool, dry place.



SYNONYMS


TriE 331
Preferred IUPAC name
Trisodium 2-hydroxypropane-1,2,3-tricarboxylate
Other names:
Citrosodine
Citric acid, trisodium salt
E 331
E331
68-04-2
6132-04-3 (dihydrate)
6858-44-2 (pentahydrate)
ChEMBL: ChEMBL1355
ChemSpider: 5989
ECHA InfoCard: 100.000.614
E number: E331iii (antioxidants, ...)
PubChem CID: 6224
RTECS number: GE8300000
UNII:
RS7A450LGA
B22547B95K (dihydrate)
CompTox Dashboard (EPA): DTXSID2026363
E 331
TRIE 331
68-04-2
Natrocitral
E 331 anhydrous
E 331, anhydrous
Citric acid, trisodium salt
TriE 331, anhydrous
1,2,3-Propanetricarboxylic acid, 2-hydroxy-, trisodium salt
Sodium 2-hydroxypropane-1,2,3-tricarboxylate
TriE 331 anhydrous
FEMA No. 3026
Citric acid trisodium salt
UNII-RS7A450LGA
E 331,anhydrous
MFCD00012462
RS7A450LGA
Citrosodine
CHEBI:53258
Citric acid trisodium salt, anhydrous
CITRIC ACID, SODIUM SALT
Citrosodina
Citnatin
Citreme
Citrosodna
E 331 hydrate
trisodium;2-hydroxypropane-1,2,3-tricarboxylate
1,2,3-Propanetricarboxylic acid, 2-hydroxy-, sodium salt (1:3)
CCRIS 3293
E 331 (Na3C6H5O7)
HSDB 5201
anhydrous E 331
994-36-5
Citric acid, trisodium salt, 98%, pure, anhydrous
EINECS 200-675-3
trisodium-citrate
tri-E 331
Trisodium 2-hydroxy-1,2,3-propanetricarboxylate
E 331 salt
88676-EP2272841A1
88676-EP2280001A1
88676-EP2301936A1
88676-EP2305825A1
E 331, 0.5M buffer solution, pH 5.0
E 331, 0.5M buffer solution, pH 5.5
E 331, 0.5M buffer solution, pH 6.0
E 331, 0.5M buffer solution, pH 6.5
Q409728
J-520101
Citric acid trisodium salt, anhydrous, >=98% (GC)
Citrate Solution, pH 3.6+/-0.1 (25 C), 27 mM
Citric acid trisodium salt, Vetec(TM) reagent grade, 98%
UNII-1Q73Q2JULR component HRXKRNGNAMMEHJ-UHFFFAOYSA-K
2-Hydroxy-1,2,3-propanenetricarboxylic acid trisodium salt dihydrate

TRISODIUM CITRATE DIHYDRATE; Sodium Citrate Dihydrate; 2-Hydroxy-1,2,3-propanetricarboxylic acid, trisodium salt, dihydrate; cas no:6132-04-3

Sodium Citrate Dihydrate; 2-Hydroxy-1,2,3-propanetricarboxylic acid, trisodium salt, dihydrate CAS NO: 6132-04-3

DL-Dihydroxysuccinic Acid; Racemic Tartaric Acid; DL-2,3-Dihydroxybutanedioic acid; (R*,R*)-(+-)-2,3-Dihydroxybutanedioic acid CAS NO: 133-37-9

Hydrogen phosphate; o-Phosphoric acid; Acide Phosphorique (French); Acido Fosforico (Italian); Fosforzuuroplossingen (Dutch); Ortho-phosphoramide; Phosphorsaeureloesungen (German); White Phosphoric Acid; Orthophosphorsäure (German); ácido ortofosforico (Spanish); Acide orthophosphorique (French) CAS NO: 7664-38-2

ACACIA;ARABIC;FEMA 2001;gumdragon;wattlegum;Acacia NF;ARABIC GUM;GUM ARABIC;GUM ACACIA;ACACIA GUM CAS NO: 9000-01-5

anhydrousmonobasiccalcium phosphate; Bis(dihydrogénophosphate) de calcium; Calcium biphosphate; Calcium dihydrogen phosphate; Calcium monobasic phosphate CAS NO: 7758-23-8

calcium phosphate basic; tricalcium diphosphate; tricalcium phosphate; calcium diorthophosphate; calcium diphosphate ; calcium orthophosphate; tricalcium orthophosphate; tricalcium phosphate cas no:7758-87-4

Sodium Polymannuronate; Algin; Manucol; Kelgin; Manutex; Minus; Halltex; Protanal; Kelgum; Kelcosol; Nouralgine; Tagat; 海藻酸钠 CAS NO: 9005-38-3

Methylethyl glycol; Methylethylene glycol; 1,2-Propanediol; alpha-Propylene glycol; Methyl glycol; Monopropylene glycol; PG; 1,2-Dihydroxypropane; 1,2-Propylene Glycol; 2-Hydroxypropanol; 2,3-Propanediol; Propane-1,2-diol; Trimethyl glycol; 1,2-Propylenglykol; Isopropylene glycol; cas no: 57-55-6

Agar;ceylon;bengal;Gelose;TC AGAR;AGAR-EPI;Agar, BR;japanagar;Agar-Agar CAS NO: 9002-18-0

CARRAGEENAN;Carrageenan; Carrageenan gum; Chondrus; 3,6-Anhydro-D-galactan; Aubygel; Aubygum; Burtonite; Carastay; Carrageen; Carrageenin; Carragheanin; Carragheen; Carraguard; Chondrus; Coreine; Eucheuma spinosum gum; Galozone; Gelcarin; Gelozone; Genugel; Genugol; Genuvisco; Gum Chrond; Gum carrageenan; Gum chon; Irish moss extract; Irish moss gelose; Killeen; Lygomme; Marine Colloids; Pellugel; Satiagel; Satiagum; Seakem carrageenin; Viscarin cas no:9000-07-1

GUAR GUM; SC-65210; FT-0610909; FT-0626842 CAS NO :9000-30-0

carnuba;CARNAUBA;carnubawax;BRAZIL WAX;Carnaba Wax;CARNAUBA WAX;Carnaubawachs;WAX, CARNAUBA;Carnauba wax,flakes;CARNAUBA WAX YELLOW CAS NO: 8015-86-9

Corn sugar gum; Xanthan; Gum xanthan; Polysaccharide gum CAS NO: 11138-66-2

Glucitol; Cholaxine; D-Glucitol; D-Sorbite; Hexahydric Alcohol; Karion; L-Gulitol; Nivitin; Sionit; Sorbostyl; Sorvilande; cas no: 50-70-4

D-Glucitol (D-Sorbitol);Yamanashi sugar alcohol;shanliangchun;Yamanashi sugar alcohol solution;SORBITOL;Sorbitol 50-70-4;D-glucitol 50-70-4 D-Sorbitol;Sorbitol High quality Factory CAS NO: 50-70-4

Glycerol; 1,2,3-Propanetriol; Glyceritol; Glycic Alcohol; 1,2,3-Trihydroxypropane; Trihydroxypropane; Clyzerin, Wasserfrei; Glyrol; Glysanin; Grocolene; cas no: 56-81-5

Glycerol; 1,2,3-Propanetriol; Glyceritol; Glycic Alcohol; 1,2,3-Trihydroxypropane; Trihydroxypropane; Clyzerin, Wasserfrei; Glyrol; Glysanin; Grocolene CAS NO: 56-81-5

pectin; BETA-D-GALACTOPYRANURONIC ACID; beta-D-galacturonic acid; UNII-55NG3O9NDD

DSPP;SAPP;SAPP 28;SAPP 40;Na4P2O7.nH20;disodiumdiphosphate;DisodiuM pytophospha;dinatriumpyrophosphat;DISODIUM PYROPHOSPHATE;disodium pytophosphate CAS NO: 7758-16-9

CARBOXYMETHYL CELLULOSE SODIUM; CM-Cellulose sodium salt; Cellulose glycolic acid, sodium salt; Cellulose sodium glycolate; Cellulose, carboxymethyl ether, sodium salt; Sodium carboxmethylcellulose cas no:9004-32-4

E 466 is the sodium salt of carboxymethyl cellulose, an anionic cellulose ether in which some of the hydroxyl groups of the cellulose molecule have been replaced with a carboxy group.
E 466 is a thickening agent that is made by reacting cellulose (wood pulp, cotton lint) with a derivative of acetic acid (the acid in vinegar).
E 466 is a water dispersible sodium salt of carboxy-methyl ether of cellulose that forms a clear colloidal solution.

CAS Number: 9004-32-4
EC Number: 618-378-6
Molecular Formula: [C6H7O2(OH)x(OCH2COONa)]

E 466 or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.
E 466 is often used as its sodium salt, E 466.
E 466 used to be marketed under the name Tylose, a registered trademark of SE Tylose.

E 466 is an anionic water-soluble polymer derived from cellulose by etherification, substituting the hydroxyl groups with carboxymethyl groups on the cellulose chain.

E 466 is a water dispersible sodium salt of carboxy-methyl ether of cellulose that forms a clear colloidal solution.
E 466 is a hygroscopic material that has the ability to absorb more than 50% of water at high humidity.
E 466 is also a natural polymeric derivative that can be used in detergents, food and textile industries.

E 466, the most widely used water-based biopolymer binder in the laboratory at present, is a linear derivative of cellulose substituted by β–linked glucopyranose residues and carboxymethyl groups.

E 466 is the sodium salt of carboxymethyl cellulose, an anionic cellulose ether in which some of the hydroxyl groups of the cellulose molecule have been replaced with a carboxy group.
E 466, also referred to as cellulose gum, is an efficient thickener and binder for water based applications including adhesives, coatings, inks, gel packs, drilling mud and battery electrodes.

E 466 is the sodium salt of cellulose arboxymethyl and frequently used as viscous agent, paste and barrier agent.

E 466 is a cellulose derivative that consists of the cellulose backbone made up of glucopyranose monomers and their hydroxyl groups bound to carboxymethyl groups.
E 466 is added in food products as a viscosity modifier or thickener and emulsifier.
E 466 is also one of the most common viscous polymers used in artificial tears, and has shown to be effective in the treatment of aqueous tear-deficient dry eye symptoms and ocular surface staining.

The viscous and mucoadhesive properties as well as E 466 anionic charge allow prolonged retention time in the ocular surface.
E 466 is the most commonly used salt.

E 466 is one of the important modified cellulose, a water-soluble cellulose, which is widely used in many application of food, pharmaceuticals, detergent, paper coating, dispersing agent, and others.
E 466 addition possibly increases the hydrogenation and dehydrogenation features of Magnesium.

E 466 is a thickening agent that is made by reacting cellulose (wood pulp, cotton lint) with a derivative of acetic acid (the acid in vinegar).
E 466 is also called cellulose gum.

E 466 has long been considered safe, but a 2015 study funded by the National Institutes of Health raised some doubts.
E 466 found that both E 466 and another emulsifier (polysorbate 80) affected gut bacteria and triggered inflam­matory bowel disease symptoms and other changes in the gut, as well as obesity and a set of obesity-related disease risk factors known as metabolic syndrome.

In mice that were predisposed to colitis, the emulsifiers promoted the disease.
E 466 is possible that polysorbates, E 466, and other emulsifiers act like detergents to disrupt the mucous layer that lines the gut, and that the results of the study may apply to other emulsifiers as well.
Research is needed to determine long-term effects of these and other emulsifiers at levels that people consume.

E 466 is not absorbed or digested, so the FDA allows E 466 to be included with “dietary fiber” on food labels.
E 466 isn’t as healthful as fiber that comes from natural foods.

E 466 is an anionic water-soluble polymer based on renewable cellulosic raw material.
E 466 functions as a rheology modifier, binder, dispersant, and an excellent film former.
These attributes make E 466 a preferred choice as a bio-based hydrocolloid in multiple applications.

E 466 or cellulose gum is a cellulose derivative with carboxymethyl groups (-CH2-COOH) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.
E 466, Sodium Salt is the most often used form of cellulose gum.

E 466 is used in a variety of industries as a thickener and/or to prepare stable emulsions in both food and non-food products.
Insoluble microgranular E 466 is used as a cation-exchange resin in ion-exchange chromatography for purification of proteins.
E 466 has also been used extensively to characterize enzyme activity from endoglucanases (part of the cellulase complex).

E 466 can be used to stabilize palladized iron nanoparticles, which can further be utilized in the dichlorination of contaminated subsurfaces.
E 466 may also be used as a polymeric matrix to form a composite with a crystalline nanofibril for the development of sustainable bio-based polymers.
E 466 can also bind with a hard carbon electrode for the fabrication of sodium ion-batteries.

E 466 is a water dispersible sodium salt of carboxy-methyl ether of cellulose that forms a clear colloidal solution.
E 466 is a hygroscopic material that has the ability to absorb more than 50% of water at high humidity.
E 466 is also a natural polymeric derivative that can be used in detergents, food and textile industries.

E 466 is an anionic polymer with a clarified solution dissolved in cold or hot water.
E 466 functions as a thickening rheology modifier, moisture retention agent, texture/body building agent, suspension agent, and binding agent in personal products and toothpaste.

Adding E 466 into toothpaste has obvious effects in binding and body structure.
Due to E 466's good uniform substitution ability, excellent salt tolerance and acid resistance, the toothpaste can be easily extruded and show better appearance, and impart a smooth and comfortable toothfeel.

E 466, sodium appears as white, fibrous, free-flowing powder, and is used commonly as an FDA-approved disintegrant in pharmaceutical manufacturing.
Disintegrants facilitate the breakup of a tablet in the intestinal tract after oral administration.
Without a disintegrant, tablets may not dissolve appropriately and may effect the amount of active ingredient absorbed, thereby decreasing effectiveness.

According to the FDA Select Committee on GRAS food Substances, E 466 is virtually unabsorbed.
E 466 is generally regarded as safe when used in normal quantities.

E 466 is the sodium salt of a carboxymethyl ether of cellulose obtained from plant material.
In essence, E 466 is a chemically modified cellulose that has a carboxymethyl ether group (-O-CH2-COO-) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.

E 466 is available in different degrees of substitution, generally in the range 0.6 – 0.95 derivatives per monomer unit, and molecular weights.
Commercial grades of E 466 are supplied as white to almost white, odourless, tasteless, granular powders.

E 466 is a derivative of cellulose, in which part of the hydroxyl is linked to a carboxymethyl group (–CH2–COOH) as ether.
E 466s are not soluble in water in an acidic form, but they dissolve well in basic solvents.

They are used, e.g., to monitor filtration or to increase the viscosity of drilling fluids.
E 466 is available in different viscosity grades and purity levels.

E 466 is able to form solid gels.
E 466 also strengthens the effect of emulsifiers and prevents undesirable substantive lumps.

As E 466 forms robust, smooth films, E 466 is also used as a coating agent.
E 466 is the only cellulose derivative that can also form and stabilize foams.

E 466 is derived from natural cellulose, or plant fibre.
In E 466 dry form, it’s an odourless and flavourless white, grey or yellow powder that dissolves in water.
When used in cosmetics, E 466 stops lotions and creams from separating and controls the thickness and texture of liquids, creams and gels.

E 466 (technically, Carboxymethylcelluloses) is a family of chemically modified cellulose derivatives containing the carboxymethyl ether group (-O-CH2-COO-) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.
When E 466 is recovered and presented as the Sodium salt, the resulting polymer is what is known as E 466, and has the general chemical formula, [C6H7O2(OH)x(OCH2COONa)y]n.

E 466 was discovered shortly after Word War 1 and has been produced commercially since the early 1930s.
E 466 is produced by treating cellulose with an aqueous sodium hydroxide solution followed by monochloroacetic acid or E 466 sodium salt.

In a parallel reaction two by-products, sodium chloride and sodium glycolate, are produced.
Once these by-products are removed, high purity E 466 is obtained.

As a general rule, the obtained material has a slight excess of sodium hydroxide and has to be neutralised.
The neutralisation endpoint can affect the properties of E 466.
In the final step, E 466 is dried, milled to the desired particle size, and packaged.

Food and pharmaceutical grade E 466 is required by law to contain not less than 99.5% pure E 466 and a maximum of 0.5% of residual salts (sodium chloride and sodium glycolate).
The degree of substitution (DS) can vary between 0.2-1.5, although E 466 is generally in the range of 0.6-0.95.

The DS determines the behaviour of E 466 in water: Grades with DS >0.6 form colloidal solutions in water that are transparent and clear, i.e the higher the content of carboxymethyl groups, the higher the solubility and smoother the solutions obtained.
E 466 with a DS below 0.6 tends to be only partially soluble.

E 466 is available as a white to almost white, odourless, tasteless, granular powder.

E 466 is the sodium salt of a carboxymethyl ether of 13 cellulose.
E 466 contains not less than 6.0 percent and not more than 12.0 percent of 14 sodium (Na) on the dried basis, corresponding to 0.53 -1.45 degree of 15 substitution.

Applications of E 466:
E 466 (CMC, methyl cellulose, Methylcellulose) is a modified cellulose gum (Thickener is E461).
E 466 tends to give clear, slightly gummy, solutions.

They are generally soluble in cold water and insoluble in hot.
E 466 is used to thicken dry mix beverage, syrups, ripples and ice cream, and also to stabilise ice cream, batters and sour milk.
E 466 gives moisture retention to cake mixes and water binding and thickening to icings.

E 466 can be used as a binder in the preparation of graphene nano-platelet based inks for the fabrication of dye sensitized solar cells (DSSCs).
E 466 can also be used as a viscosity enhancer in the development of tyrosinase based inks for the formation of electrodes for biosensor applications.
E 466 is used as a support material for a variety of cathodes and anodes for microbial fuel cells.

E 466 is used as a highly effective additive to improve E 466 and processing properties in various fields of application - from foodstuffs, cosmetics and pharmaceuticals to products for the paper and textile industries.

Building material additives, printing inks, coatings, pharmaceuticals, food, cosmetics, paper or textiles – there’s a long and growing list of applications.
Special-purpose cellulose derivatives produced by Wolff Cellulosics provide invisible yet indispensable benefits in countless everyday products.

Fields of Application:
Our cellulosic products perform all kinds of different functions in the various fields of application.

Their capabilities include:
Water retention
Gelling
Emulsifying
Suspending
Absorbing
Stabilising
Bonding
Forming films

E 466 is also used in numerous medical applications.

Some examples include:
Device for epistaxis (nose bleeding).
A poly-vinyl chloride (PVC) balloon is covered by E 466 knitted fabric reinforced by nylon.

The device is soaked in water to form a gel, which is inserted into the nose of the balloon and inflated.
The combination of the inflated balloon and the therapeutic effect of the E 466 stops the bleeding.

Fabric used as a dressing following ear nose and throat surgical procedures.

Water is added to form a gel, and this gel is inserted into the sinus cavity following surgery.
In ophthalmology, E 466 is used as a lubricating agent in artificial tears solutions for the treatment of dry eyes.

In veterinary medicine, E 466 is used in abdominal surgeries in large animals, particularly horses, to prevent the formation of bowel adhesions.

Research applications:
Insoluble E 466 (water-insoluble) can be used in the purification of proteins, particularly in the form of charged filtration membranes or as granules in cation-exchange resins for ion-exchange chromatography.
E 466 low solubility is a result of a lower DS value (the number of carboxymethyl groups per anhydroglucose unit in the cellulose chain) compared to soluble E 466.

Insoluble E 466 offers physical properties similar to insoluble cellulose, while the negatively charged carboxylate groups allow E 466 to bind to positively charged proteins.
Insoluble E 466 can also be chemically cross-linked to enhance the mechanical strength of E 466.

Moreover, E 466 has been used extensively to characterize enzyme activity from endoglucanases (part of the cellulase complex); E 466 is a highly specific substrate for endo-acting cellulases, as E 466 structure has been engineered to decrystallize cellulose and create amorphous sites that are ideal for endoglucanase action.
E 466 is desirable because the catalysis product (glucose) is easily measured using a reducing sugar assay, such as 3,5-dinitrosalicylic acid.

Using E 466 in enzyme assays is especially important in screening for cellulase enzymes that are needed for more efficient cellulosic ethanol conversion.
E 466 was misused in early work with cellulase enzymes, as many had associated whole cellulase activity with E 466 hydrolysis.
As the mechanism of cellulose depolymerization became better understood, E 466 became clear that exo-cellulases are dominant in the degradation of crystalline (e.g. Avicel) and not soluble (e.g. E 466) cellulose.

In food applications:
E 466 is used as a stabiliser, thickener, film former, suspending agent and extender.
Applications include ice cream, dressings, pies, sauces, and puddings.
E 466 is available in various viscosities depending on the function E 466 is to serve.

In non food applications:
E 466 is sold under a variety of trade names and is used as a thickener and emulsifier in various cosmetic products, and also as a treatment of constipation.
Like cellulose, E 466 is not digestible, not toxic, and not allergenic.
Some practitioners are using this for weight loss.

Treatment of constipation:
When eaten, methylcellulose is not absorbed by the intestines but passes through the digestive tract undisturbed.
E 466 attracts large amounts of water into the colon, producing a softer and bulkier stool.

E 466 is used to treat constipation, diverticulosis, hemorrhoids and irritable bowel syndrome.
E 466 should be taken with sufficient amounts of fluid to prevent dehydration.
Because E 466 absorbs water and potentially toxic materials and increases viscosity, E 466 can also be used to treat diarrhea.

Lubricant:
Methylcellulose is used as a variable viscosity personal lubricant; E 466 is the main ingredient in K-Y Jelly.

Artificial tears and saliva:
Solutions containing methylcellulose or similar cellulose derivatives are used as substitute for tears or saliva if the natural production of these fluids is disturbed.

Paper and textile sizing:
Methylcellulose is used as sizing in the production of papers and textiles.
E 466 protects the fibers from absorbing water or oil.

Special effects:
The slimy, gooey appearance of an appropriate preparation of methylcellulose with water, in addition to E 466 non-toxic, non-allergenic, and edible properties, makes E 466 popular for use in special effects for motion pictures and television wherever vile slimes must be simulated.
In the film Ghostbusters, for example, the gooey substance that supernatural entities used to “slime” the Ghostbusters was mostly a thick water solution of methylcellulose.

E 466 is also often used in the pornographic industry to simulate semen in large quantity, in order to shoot movies related to bukkake fetish.
E 466 is preferable to food-based fake semen (e.g., condensed milk) because this last solution can often cause problems, especially when the ingredient used contains sugar.
Sugar is thought to encourage yeast infection when E 466 is injected in the vagina.

Applications in Pharmaceutical Formulations or Technology:
E 466 (technically, Carboxymethylcelluloses) is a family of chemically modified cellulose derivatives containing the carboxymethyl ether group (-O-CH2-COO-) bound to some of the hydroxyl groups of the glucopyranose monomers that make up the cellulose backbone.
When E 466 is recovered and presented as the Sodium salt, the resulting polymer is what is known as E 466, and has the general chemical formula, [C6H7O2(OH)x(OCH2COONa)y]n.

E 466 was discovered shortly after Word War 1 and has been produced commercially since the early 1930s.
E 466 is produced by treating cellulose with an aqueous sodium hydroxide solution followed by monochloroacetic acid or E 466 sodium salt.

In a parallel reaction two by-products, sodium chloride and sodium glycolate, are produced.
Once these by-products are removed, high purity Sodium E 466 is obtained.

As a general rule, the obtained material has a slight excess of sodium hydroxide and has to be neutralised.
The neutralisation endpoint can affect the properties of E 466.
In the final step, E 466 is dried, milled to the desired particle size, and packaged.

Food and pharmaceutical grade E 466 is required by law to contain not less than 99.5% pure E 466 and a maximum of 0.5% of residual salts (sodium chloride and sodium glycolate).
The degree of substitution (DS) can vary between 0.2-1.5, although E 466 is generally in the range of 0.6-0.95.

The DS determines the behaviour of E 466 in water: Grades with DS >0.6 form colloidal solutions in water that are transparent and clear, i.e the higher the content of carboxymethyl groups, the higher the solubility and smoother the solutions obtained.
E 466 with a DS below 0.6 tends to be only partially soluble.

E 466 is available as a white to almost white, odourless, tasteless, granular powder.

Uses of E 466:
E 466 is used in drilling muds, detergents, resin emulsion paints, adhesives, printing inks, and textile sizes.
E 466 is also used as a protective colloid, a stabilizer for foods, and a pharmaceutical additive.

E 466 is used as a bulk laxative, emulsifier and thickener in cosmetics and pharmaceuticals, and stabilizer for reagents.
E 466 is formerly registered in the US for use as an insecticide for ornamental and flowering plants.

E 466 is permitted for use as an inert ingredient in non-food pesticide products.
E 466 is used as an anticaking agent, drying agent, emulsifier, formulation aid, humectant, stabilizer or thickener, and texturizer in foods.

Introduction:
E 466 is used in a variety of applications ranging from food production to medical treatments.
E 466 is commonly used as a viscosity modifier or thickener, and to stabilize emulsions in various products, both food and non-food.

E 466 is used primarily because E 466 has high viscosity, is nontoxic, and is generally considered to be hypoallergenic, as the major source fiber is either softwood pulp or cotton linter.
Non-food products include products such as toothpaste, laxatives, diet pills, water-based paints, detergents, textile sizing, reusable heat packs, various paper products, filtration materials, synthetic membranes, wound healing applications, and also in leather crafting to help burnish edges.

Food science:
E 466 is used in food under the E number E466 or E469 (when E 466 is enzymatically hydrolyzed), as a viscosity modifier or thickener, and to stabilize emulsions in various products, including ice cream.
E 466 is also used extensively in gluten-free and reduced-fat food products.

E 466 is used to achieve tartrate or cold stability in wine, an innovation that may save megawatts of electricity used to chill wine in warm climates.
E 466 is more stable than metatartaric acid and is very effective in inhibiting tartrate precipitation.
E 466 is reported that KHT crystals, in presence of E 466, grow slower and change their morphology.

Their shape becomes flatter because they lose 2 of the 7 faces, changing their dimensions.
E 466 molecules, negatively charged at wine pH, interact with the electropositive surface of the crystals, where potassium ions are accumulated.
The slower growth of the crystals and the modification of their shape are caused by the competition between E 466 molecules and bitartrate ions for binding to the KHT crystals.

Specific culinary uses:
E 466 powder is widely used in the ice cream industry, to make ice creams without churning or extremely low temperatures, thereby eliminating the need for conventional churners or salt ice mixes.
E 466 is used in baking breads and cakes.
The use of E 466 gives the loaf an improved quality at a reduced cost, by reducing the need of fat.

E 466 is also used as an emulsifier in biscuits.
By dispersing fat uniformly in the dough, E 466 improves the release of the dough from the moulds and cutters, achieving well-shaped biscuits without any distorted edges.
E 466 can also help to reduce the amount of egg yolk or fat used in making the biscuits.

Use of E 466 in candy preparation ensures smooth dispersion in flavor oils, and improves texture and quality.
E 466 is used in chewing gums, margarines and peanut butter as an emulsifier.

Other uses:
In laundry detergents, E 466 is used as a soil suspension polymer designed to deposit onto cotton and other cellulosic fabrics, creating a negatively charged barrier to soils in the wash solution.
E 466 is also used as a thickening agent, for example, in the oil-drilling industry as an ingredient of drilling mud, where E 466acts as a viscosity modifier and water retention agent.

E 466 is sometimes used as an electrode binder in advanced battery applications (i.e. lithium ion batteries), especially with graphite anodes.
E 466's water solubility allows for less toxic and costly processing than with non-water-soluble binders, like the traditional polyvinylidene fluoride (PVDF), which requires toxic n-methylpyrrolidone (NMP) for processing.
E 466 is often used in conjunction with styrene-butadiene rubber (SBR) for electrodes requiring extra flexibility, e.g. for use with silicon-containing anodes.

E 466 is also used in ice packs to form a eutectic mixture resulting in a lower freezing point, and therefore more cooling capacity than ice.

Aqueous solutions of E 466 have also been used to disperse carbon nanotubes, where the long E 466 molecules are thought to wrap around the nanotubes, allowing them to be dispersed in water.

In conservation-restoration, E 466is used as an adhesive or fixative (commercial name Walocel, Klucel).

Industrial Processes with risk of exposure:
Petroleum Production and Refining
Textiles (Fiber & Fabric Manufacturing)
Painting (Pigments, Binders, and Biocides)
Working with Glues and Adhesives
Farming (Pesticides)

Adverse reactions of E 466:
Effects on inflammation, microbiota-related metabolic syndrome, and colitis are a subject of research.
E 466 is suggested as a possible cause of inflammation of the gut, through alteration of the human gastrointestinal microbiota, and has been suggested as a triggering factor in inflammatory bowel diseases such as ulcerative colitis and Crohn's disease.

While thought to be uncommon, case reports of severe reactions to E 466 exist.
Skin testing is believed to be a useful diagnostic tool for this purpose.
E 466 was the active ingredient in an eye drop brand Ezricare Artificial Tears which was recalled due to potential bacterial contamination.

Preparation of E 466:
E 466 is synthesized by the alkali-catalyzed reaction of cellulose with chloroacetic acid.
The polar (organic acid) carboxyl groups render the cellulose soluble and chemically reactive.
Fabrics made of cellulose—e.g. cotton or viscose rayon—may also be converted into E 466.

Following the initial reaction, the resultant mixture produces approximately 60% E 466 and 40% salts (sodium chloride and sodium glycolate).
E 466 is the so-called technical E 466, which is used in detergents.

An additional purification process is used to remove salts to produce pure E 466, which is used for alimentary and pharmaceutical applications.
An intermediate "semi-purified" grade is also produced, typically used in paper applications such as the restoration of archival documents.

Structure and properties of E 466:
The functional properties of E 466 depend on the degree of substitution of the cellulose structure [i.e., how many of the hydroxyl groups have been converted to carboxymethylene(oxy) groups in the substitution reaction], as well as the chain length of the cellulose backbone structure and the degree of clustering of the carboxymethyl substituents.

Structure:
E 466 is typical ionic-type cellulose ether and the frequently used product is E 466 sodium salt, as well as ammonium and aluminum salts.
Sometimes, E 466 acids can be produced.

When degree of substitution (that is, the average value of hydroxyl groups reacted with the substitution of each anhydrous glucose monomer) is 1, E 466 molecular formula is [C6H7O2 (OH) 2OCH2COONa] n.
With drying at the temperature of 105℃ and constant weight, the content of sodium is 6.98-8.5%.

Appearance and Solubility:
The pure E 466 is white or milk white fibrous powder or particles, odorless and tasteless.
E 466is insoluble in organic solvents such as methanol, alcohol, diethyl ether, acetone, chloroform and benzene but soluble in water.
Degree of substitution is an important factor influencing water solubility and the viscosity of E 466 also has a great effect on the water solubility.

In general when the viscosity is within 25-50Pa•s and the degree of substitution is about 0.3, E 466shows alkaline solubility and while the degree of substitution is over 0.4, E 466shows water solubility.
With the rise of DS, the transparency of solution improves accordingly.
In addition, the replacement homogeneity also has an great effect on the solubility.

Hygroscopicity:
E 466 equilibrium water content will increase with the rise of air humidity but decrease with the rise of temperature.
At room temperature and average humidity of 80-85%, the equilibrium water content is more than 26% but moisture content in E 466s is lower than 10%, lower than the former.
As far as E 466 shape is concerned, even if the water content is about 15%, there seems no difference in appearance.

However, when the moisture content reaches above 20%, inter-particle mutual adhesion can be perceived and the higher the viscosity is, the more evident E 466will become.
For these polarized high-molecular compounds like E 466, the hygroscopic degree is not only affected by the relative humidity but also by the number of polarity.

The higher the degree os substitution is, that is, the larger the number of polarity, the stronger the hygroscopicity will be.
Moreover, crystallinity also affects E 466and the higher the crystallinity is, the smaller the hygroscopic will be.

Compatibility:
E 466 has good compatibility with other kinds of water-soluble glues, softeners and resin.
For example, E 466is compatible with animal glues, dimethoxy dimethylurea gel, Arabic gum, pectin, tragacanth gum, ethylene glycol, sorbitol, glycerol, invert sugar, soluble starch and sodium alginate.

E 466is also compatible with casein, E 466 of melamine- formaldehyde resin and ethylene glycol, urea formaldehyde ethylene glycol resin, methyl cellulose, polyvinyl alcohol (PVA), phosphate nitrilotriacetic acid, and sodium silicate but the degree is slightly poorer.
1% E 466 solution is compatible with most inorganic salts.

Dissociation Constant:
In the giant polymer matrix of E 466, there are plenty of electrolyzing groups (carboxymethyl groups).
The acidity is similar to that of acetic acid and the dissociation constant is 5×10-5.
The dissociation strength has an considerable effect on the electrical properties of E 466.

Biochemical Properties:
Although E 466 solution is difficult to get rotten than natural gums, under certain conditions, some microbes enable E 466to get rotten, especially with cellulose and taka-amylase reactions, leading to the decrease of solution viscosity.
The higher the DS of E 466 is, the less E 466will be affected by enzymes and this is because the side chain linked with glucose residues prevents enzymolysis.

Since the enzyme action leads to the breakage of E 466 main chain and generates reducing sugar, in this way the degree of polymerization will decrease and the solution viscosity will accordingly decrease.
The digestive enzymes within human body can have no decomposition on E 466 and E 466 has no decomposition in acid or alkaline digestive juice.

Handling and storage of E 466:

Conditions for safe storage, including any incompatibilities:

Storage conditions:
Tightly closed.
Dry.

Stability and reactivity of E 466:

Reactivity:
The following applies in general to flammable organic substances and mixtures: in correspondingly fine distribution, when whirled up a dust explosion potential may generally be assumed.

Chemical stability:
E 466 is chemically stable under standard ambient conditions (room temperature).

Possibility of hazardous reactions:

Violent reactions possible with:
strong oxidising agents

Conditions to avoid:
no information available

Incompatible materials:
No data available

First aid measures of E 466:

If inhaled:

After inhalation:
Fresh air.

In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.

In case of eye contact:

After eye contact:
Rinse out with plenty of water.
Remove contact lenses.

If swallowed:

After swallowing:
Make victim drink water (two glasses at most).
Consult doctor if feeling unwell.

Indication of any immediate medical attention and special treatment needed:
No data available

Firefighting measures of E 466:

Suitable extinguishing media:
Water Foam Carbon dioxide (CO2) Dry powder

Unsuitable extinguishing media:
For E 466 no limitations of extinguishing agents are given.

Special hazards arising from E 466 or mixture:
Nature of decomposition products not known.
Combustible.
Development of hazardous combustion gases or vapours possible in the event of fire.

Advice for firefighters:
In the event of fire, wear self-contained breathing apparatus.

Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

Accidental release measures of E 466:

Personal precautions, protective equipment and emergency procedures:

Advice for non-emergency personnel:
Avoid inhalation of dusts.
Evacuate the danger area, observe emergency procedures, consult an expert.

Environmental precautions:
Do not let product enter drains.

Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.

Observe possible material restrictions.
Take up dry.

Dispose of properly.
Clean up affected area.
Avoid generation of dusts.

Identifiers of E 466:
CAS Number: 9004-32-4
ChEBI: CHEBI:85146
ChEMBL: ChEMBL1909054
ChemSpider: none
ECHA InfoCard: 100.120.377
E number: E466 (thickeners, ...)
UNII: 05JZI7B19X
CompTox Dashboard (EPA): DTXSID7040441

EC / List no.: 618-378-6
CAS no.: 9004-32-4

Synonym(s): Carboxymethylcellulose sodium salt
CAS Number: 9004-32-4
MDL number: MFCD00081472
NACRES: NA.23

ChEBI: CHEBI:85146
ChEMBL: ChEMBL1909054
ChemSpider: none
ECHA InfoCard: 100.120.377
E number: E466 (thickeners, ...)
UNII: 05JZI7B19X
CompTox Dashboard (EPA): DTXSID7040441
Chemical formula: C8H15NaO8
Molar mass: variable
SMILES: CC(=O)[O-].C(C(C(C(C(C=O)O)O)O)O)O.[Na+]
InChI Key: QMGYPNKICQJHLN-UHFFFAOYSA-M
InChI: InChI=1S/C6H12O6.C2H4O2.Na/c7-1-3(9)5(11)6(12)4(10)2-8;1-2(3)4;/h1,3-6,8-12H,2H2;1H3,(H,3,4);/q;;+1/p-1

Product Number: C0603
Molecular Formula / Molecular Weight: [C6H7O2(OH)x(OCH2COONa)y]__n
Physical State (20 deg.C): Solid
Store Under Inert Gas: Store under inert gas
Condition to Avoid: Hygroscopic
CAS RN: 9004-32-4
Merck Index (14): 1829
MDL Number: MFCD00081472

Physical state at 20 °C: Solid:
Colour: Almost white powder:
Odour: Odorless
pH value: 6.5 - 8.5
Density [g/cm3]: 1.59:
Solubility in water [% weight]: Soluble in water

Physical State: Solid
Solubility: Soluble in water (20 mg/ml).
Storage: Store at room temperature

Properties of E 466:
form: powder
Quality Level: 200
autoignition temp.: 698 °F
mol wt: average Mw ~700,000
extent of labeling: 0.9 carboxymethyl groups per anhydroglucose unit
mp: 270 °C (dec.)
InChI: 1S/C6H12O6.C2H4O2.Na/c7-1-3(9)5(11)6(12)4(10)2-8;1-2(3)4;/h1,3-6,8-12H,2H2;1H3,(H,3,4);
InChI key: DPXJVFZANSGRMM-UHFFFAOYSA-N

logP: -3.6:
pKa (Strongest Acidic): 11.8
pKa (Strongest Basic): -3
Physiological Charge: 0
Hydrogen Acceptor Count: 6
Hydrogen Donor Count: 5
Polar Surface Area: 118.22 Ų
Rotatable Bond Count: 5
Refractivity: 37.35 m³·mol⁻¹
Polarizability: 16.07 ų
Number of Rings: 0
Bioavailability: Yes
Rule of Five: Yes
Ghose Filter: No
Veber's Rule: No
MDDR-like Rule: No

Appearance: Off white to cream colored powder
Assay (as Na; HClO4 titration, on anhydrous basis): 6.5 - 9.5%
Identity: Passes test
pH (1% solution): 6.5 - 8.0
Viscosity (1% solution; 20°C on dried basis): 250 - 350 cps
Appearance of solution: Passes test
Insoluble matter in water: Passes test
Loss on drying (at 105°C): Max 10%
Sulphated Ash (as SO4; on dried basis): 20 - 29.3%
Chloride (Cl): Max 0.25%
Sodium glycolate: Max 0.4%
Heavy metal (as Pb): Max 0.002%
Arsenic (As): Max 0.0003%
Iron (Fe): Max 0.02%

Condition to Avoid: Hygroscopic
Content(Na,Drying substance): 6.0 to 8.5 %
Drying loss: max. 10.0 %
Etherification value( as Drying substance): 0.5 to 0.8
Merck Index (14): 1829
Physical State (20 deg.C): Solid
PubChem Substance ID: 87565248
RTECS#: FJ5950000
Store Under Inert Gas: Store under inert gas
Viscosity: 500.0 to 900.0 mPa-s(2 %, H2O, 25 deg-C)

Molecular Weight: 262.19 g/mol
Hydrogen Bond Donor Count: 5
Hydrogen Bond Acceptor Count: 8
Rotatable Bond Count: 5
Exact Mass: 262.06646171 g/mol
Monoisotopic Mass: 262.06646171 g/mol
Topological Polar Surface Area: 158Ų
Heavy Atom Count: 17
Complexity: 173
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 4
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 3
Compound Is Canonicalized: Yes

Specifications of E 466:
Appearance: White to Light yellow to Light orange powder to crystal
Content(Na,Drying substance): 6.0 to 8.5 %
Etherification value( as Drying substance): 0.5 to 0.8
Drying loss: max. 10.0 %
Viscosity: 900 to 1400 mPa-s(1 %, H2O, 25 deg-C)
FooDB Name: Carboxymethyl cellulose, sodium salt

Names of E 466:

Regulatory process name:
Cellulose, carboxymethyl ether, sodium salt

IUPAC names:
2,3,4,5,6-pentahydroxyhexanal acetic acid sodium hydride
acetic acid; 2,3,4,5,6-pentahydroxyhexanal; sodium
Carboximethilcelullose
Carboxymethyl cellulose
Carboxymethyl Cellulose Sodium
Carboxymethyl cellulose sodium salt
Carboxymethyl cellulose, sodium salt
Carboxymethylcellulose
carboxymethylcellulose
Carboxymethylcellulose sodium salt
Cellulose carboxymethyl ether sodium salt
Cellulose Gum
Cellulose gum
Cellulose, carboxymethyl ether, sodium salt
Na carboxymethyl cellulose
sodium carboxy methyl cellulose
sodium carboxyl methyl cellulose
SODIUM CARBOXYMETHYL CELLULOSE
Sodium Carboxymethylcellulose
Sodium carboxymethylcellulose
sodium cellulose carboxymethyl ether

Trade name:
Carboximetilcelulosa

Other names:
Carboxy methyl cellulose sodium
Carboxymethyl cellulose
carboxymethyl cellulose sodium salt
carboxymethyl cellulose sodium salts
Carboxymethyl ether cellulose sodium salt
Carboxymethylcellulose Sodium Salt
Carboxymethylcellulose, sodium salt
cellulose carboxymethyl ether sodium salt
Cellulose, Carboxymethyl ether, Sodiu
SODIUM CARBOXYMETHYL CELLULOSE
Sodium carboxymethyl cellulose
Sodium Carboxymethylcellulose
Carboxymethylcellulose
carmellose
E466

Other identifier:
9004-32-4

Synonyms of E 466:
cellulose gum
CMC
Na CMC
Sodium cellulose glycolate
Sodium CMC
Cellulose Glycolic Acid Sodium Salt
Sodium Carboxymethyl Cellulose
Sodium Cellulose Glycolate
Sodium Tylose
Tylose Sodium
C.M.C.
C.m.c.
C.m.c. (TN):
Carboxymethylcellulose sodium
Carboxymethylcellulose sodium (usp)
Carmellose sodium:
Carmellose sodium (JP15)
Celluvisc
Celluvisc (TN):
Sodium 2,3,4,5,6-pentahydroxyhexanal acetic acid
9004-32-4
SODIUM CARBOXYMETHYL CELLULOSE
Cellulose gum
Carboxymethyl cellulose, sodium salt
sodium;2,3,4,5,6-pentahydroxyhexanal;acetate
Carboxymethylcellulose sodium (USP)
Carboxymethylcellulose cellulose carboxymethyl ether
CMC powder
Celluvisc (TN)
C8H15NaO8
Carmellose sodium (JP17)
CHEMBL242021
C.M.C. (TN)
CHEBI:31357
E466
K625
D01544
Carboxymethyl cellulose sodium - Viscosity 100 - 300 mPa.s
Cellulose Glycolic Acid Sodium Salt (n=approx. 500)
Sodium Carboxymethyl Cellulose (n=approx. 500)Sodium Cellulose Glycolate (n=approx. 500)
Sodium Tylose (n=approx. 500)
Tylose Sodium (n=approx. 500)
12M31Xp
1400Lc
2000Mh
30000A
7H3Sf
7H3Sx
7H4Xf
7L2C
7Mxf
9H4F-Cmc
9H4Xf
9M31X
9M31Xf
AG
Ac-Of-Sol
Antizol
Aoih
Aquacel
Aquaplast
Blanose
CMC
CMC-Na
Cellcosan
Cellofas
Cellogen
Cellpro
Cellugel
Cepol
Cmc-Clt
Cmc-Lvt
Cmcna
Collowel
Covagel
Dehydazol
Diko
Dissolvo
Dte-Nv
Ethoxose
F-Sl
Finnfix
Hpc-Mfp
KMTs
Kiccolate
Lovosa
Lucel
Marpolose
Micell
Natrium-Carboxymethyl-Cellulose
Nymcel
Orabase
PATs-V
Pac-R
Relatin
Scmc
Serogel
Sichozell
Sunrose
T.P.T
VinoStab
Yo-Eh
Yo-L
Yo-M
Substituents::
Hexose monosaccharide
Medium-chain aldehyde
Beta-hydroxy aldehyde
Acetate salt
Alpha-hydroxyaldehyde
Carboxylic acid salt
Secondary alcohol
Carboxylic acid derivative
Carboxylic acid
Organic alkali metal salt
Monocarboxylic acid or derivatives
Polyol
Organic sodium salt
Aldehyde
Hydrocarbon derivative
Alcohol
Organic oxide
Carbonyl group
Primary alcohol
Organic salt
Organic zwitterion
Aliphatic acyclic compound
Carboxymethyl cellulose
Cellulose, carboxymethyl ether
7H3SF
AC-Di-sol. NF
AKU-W 515
Aquaplast
Avicel RC/CL
B 10
B 10 (Polysaccharide)
Blanose BS 190
Blanose BWM
CM-Cellulose sodium salt
CMC
CMC 2
CMC 3M5T
CMC 41A
CMC 4H1
CMC 4M6
CMC 7H
CMC 7H3SF
CMC 7L1
CMC 7M
CMC 7MT
CMC sodium salt
Carbose 1M
Carboxymethylcellulose sodium salt
Carboxymethylcellulose sodium, low-substituted
Carmellose sodium, low-substituted
Carmethose
Cellofas
Cellofas B
Cellofas B5
Cellofas B50
Cellofas B6
Cellofas C
Cellogel C
Cellogen 3H
Cellogen PR
Cellogen WS-C
Cellpro
Cellufix FF 100
Cellufresh
Cellugel
Cellulose carboxymethyl ether sodium salt
Cellulose glycolic acid, sodium salt
Cellulose gum
Cellulose sodium glycolate
Cellulose, carboxymethyl ether, sodium salt, low-substituted
Celluvisc
Collowel
Copagel PB 25
Courlose A 590
Courlose A 610
Courlose A 650
Courlose F 1000G
Courlose F 20
Courlose F 370
Courlose F 4
Courlose F 8
Daicel 1150
Daicel 1180
Edifas B
Ethoxose
Fine Gum HES
Glikocel TA
KMTs 212
KMTs 300
KMTs 500
KMTs 600
Lovosa
Lovosa 20alk.
Lovosa TN
Lucel (polysaccharide)
Majol PLX
Modocoll 1200
NaCm-cellulose salt
Nymcel S
Nymcel ZSB 10
Nymcel ZSB 16
Nymcel slc-T
Polyfibron 120
Refresh Plus, Cellufresh Formula
S 75M
Sanlose SN 20A
Sarcell TEL
Sodium CM-cellulose
Sodium CMC
Sodium carboxmethylcellulose
Sodium carboxymethyl cellulose
Sodium carboxymethylcellulose
Sodium cellulose glycolate
Sodium glycolate cellulose
Sodium salt of carboxymethylcellulose
Tylose 666; Tylose C
Tylose C 1000P
Tylose C 30
Tylose C 300
Tylose C 600
Tylose CB 200
Tylose CB series
Tylose CBR 400
Tylose CBR series
Tylose CBS 30
Tylose CBS 70
Tylose CR
Tylose CR 50
Tylose DKL
Unisol RH
Carboxymethyl cellulose, sodium salt
Cellulose, carboxymethyl ether, sodium salt
Orabase
Cellulose carboxymethyl ether, sodium salt
Cethylose
Cel-O-Brandt
Glykocellon
Carbose D
Xylo-Mucine
Tylose MGA
Cellolax
Polycell
SODIUM CARBOXYMETHYL CELLULOSE
9004-32-4
sodium;2,3,4,5,6-pentahydroxyhexanal;acetate
UNII-NTZ4DNW8J6
UNII-6QM647NAYU
UNII-WR51BRI81M
UNII-7F32ERV10S
Carboxymethylcelulose, sodium salt
Carboxymethylcellulose sodium (USP)
Carboxymethylcellulose sodium [USP]
Sodium carboxymethyl cellulose; (Dowex 11)
CMC powder
Celluvisc (TN)
Carmellose sodium (JP17)
CHEMBL242021
C.M.C. (TN)
CHEBI:31357
E466
Sodium carboxymethyl cellulose (MW 250000)
D01544
Acétate de sodium - hexose (1:1:1) [French] [ACD/IUPAC Name]
Natriumacetat -hexose (1:1:1) [German] [ACD/IUPAC Name]
Sodium acetate - hexose (1:1:1) [ACD/IUPAC Name]
[9004-32-4] [RN]
9004-32-4 [RN]
C.M.C. [Trade name]
CARBOXYMETHYL CELLULOSE, SODIUM SALT
Carboxymethylcellulose sodium [USP]
Carmellose sodium [JP15]
Celluvisc [Trade name]
cmc
MFCD00081472

CM-Cellulose sodium salt; Cellulose glycolic acid, sodium salt; Cellulose sodium glycolate; Cellulose, carboxymethyl ether, sodium salt; Sodium carboxmethylcellulose CAS NO: 9004-32-4

GLYCEROL MONOSTEARATE ;Glyceryl monostearate; 3-Stearoyloxy-1,2-propanediol; Glyceryl stearate; Alpha-Monostearin; Monostearin; Octadecanoic acid, 2,3-dihydroxypropyl ester; Glycerin 1-monostearate; Glycerin 1-stearate; Glycerol alpha-monostearate; Glyceryl 1-monostearate; Stearic acid alpha-monoglyceride; Stearic acid 1-monoglyceride; 1-Glyceryl stearate; 1-Monostearin; 1-Monostearoylglycerol; 1,2,3-Propanetriol 1-octadecanoyl ester; cas no:123-94-4

Baking soda; Sodium acid carbonate; Sodium Hydrogen Carbonate; Carbonic acid monosodium salt; carbonic acid sodium salt (1:1); monosodium hydrogen carbonate; monosodium carbonate; meylon; Bicarbonate of soda CAS NO: 144-55-8

sodium carbonate monohydrate; carbonic acid sodium salt monohydrate; carbonic acid sodium salt monohydrate; disodium carbonate hydrate; disodium carbonate monohydrate; disodium;carbonate;hydrate; sodium carbonate cas no:5968-11-6

Potash; Salt of Tartar; Carbonic acid, Dipotassium salt; Potassium carbonate (2:1); Kaliumcarbonat; Pearl ash CAS NO: 584-08-7

Ammonium Hydrogen Carbonate; Carbonic Acid, Monoammonium Salt; Monoammonium Carbonate; Acid Ammonium Carbonate CAS NO: 1066-33-7

Calcosan; Calcium Dichloride; complexometric; Calplus; Caltac; Dowflake; Liquidow; Peladow; Snomelt; Superflake Anhydrous; Cloruro de calcio (Spanish); Chlorure de calcium (French) CAS NO: 10043-52-4, 139468-93-2 (Anhydrous) 10035-04-8 (Dihydrate) 7774-34-7 (Hexahydrate)

silica; diatomaceous earth calcined; siliceous earth; silicon dioxide; solum diatomeae ; diatomaceous earth calcined; diatomaceous silica cas no:7631-86-9

talc powde; magnesium hydroxy(oxo)silanolate oxosilanediolate (3:2:2) ; asbestine; magnesium silicate talc cas no:14807-96-6

Stearic acid magnesium salt; Magnesium stearate; Octadecanoic Acid, Magnesium Salt; Magnesium Distearate; Dibasic Magnesium Stearate; Magnesiumdistearat (German); Diestearato de magnesio (Spanish); Distéarate de magnésium (French); cas no: 557-04-0

GDL;E575;Glucono;Lysactone;Fujiglucon;Glucopyrone;Glucolactone;Glucosactone;GLUCONOLACTONE;Glucarolactone CAS NO: 90-80-2

Glucono delta-lactone (GDL); (3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-one; d-Glucono-1,5-lactone; D- dluconic acid, d-lactone cas no: 90-80-2

Iron dilactate; Iron(II) lactate; FERROUS LACTATE; Iron(2+) lactate; UNII-5JU4C2L5A0

Glutamic acid, monosodium salt; MSG; L-Glutamic Acid Monosodium Salt; Sodium L-Glutamate, Mono; L-(+)sodium glutamate; Glutamate monosodium salt; monosodium-L-glutamate; sodium-L-glutamate; L-Glutamic acid, monosodium salt, monohydrate; Glutammato Monosodico (Italian); Natriumglutaminat (German); Hidrogenoglutamato de sodio (Spanish); Hydrogénoglutamate de sodium (French); cas no: 142-47-2

Glutamic acid, monosodium salt; MSG; L-Glutamic Acid Monosodium Salt; Sodium L-Glutamate, Mono; L-(+)sodium glutamate; Glutamate monosodium salt; monosodium-L-glutamate; sodium-L-glutamate; L-Glutamic acid, monosodium salt, monohydrate; Glutammato Monosodico (Italian); Natriumglutaminat (German); Hidrogenoglutamato de sodio (Spanish); Hydrogénoglutamate de sodium (French) CAS NO: 142-47-2 (Anhydrous) 6106-04-3 (Monohydrate)

Acesulfame potassium; Potassium acesulfame; Sunett; 6-Methyl-3,4-dihydro-1,2,3-oxathiazin-4-one 2,2-dioxide potassium salt; 1,2,3-Oxathiazin-4(3H)-one, 6-methyl-, 2,2-dioxide potassium salt; 6-Methyl-1,2,3-oxathiazin-4(3H)-one-2,2-dioxide potassium; Sweet one CAS NO: 55589-62-3, 33665-90-6 (Parent)

DL-alpha-Tocopheryl Acetate; 3,4-Dihydro-2,5,7,8-tetramethyl-2-(4,8,12-trimethyltridecyl)-2H-b- enzopyran-6-ol, acetate; Tocopheryl acetate; 2,5,7,8-tetramethyl-2-(4,8,12-trimethyltridecyl)-6-chromanol acetate; 133-80-2; 1407-18-7; 18920-61-1; 54-22-8; DL-alpha tocopheryl acetate; cas no: 7695-91-2

N-L-alpha-Aspartyl-L-phenylalanine 1-methyl ester; Equal; 1-Methyl N-L-alpha-aspartyl-L-phenylalanate; 1-Methyl N-L-alpha-aspartyl-L-phenylalanine; 3-Amino-N-(alpha-carboxyphenethyl)succinamic acid N-methyl ester; 3-Amino-N-(alpha-methoxycarbonylphenethyl) succinamic acid; Asp-phe-ome; Aspartam; Aspartame; L,L-alpha-Aspartame; Aspartamo; Aspartamum; Aspartylphenylalanine methyl ester; Canderel; Dipeptide sweetener; L-Aspartyl-L-phenylalanine methyl ester; Methyl L-alpha-aspartyl-L-phenylalanate; Methyl L-aspartyl-L-phenylalanine; Methyl N-L-alpha-aspartyl-L-phenylalaninate; Methyl aspartylphenylalanate cas no: 22839-47-0