Other Industries

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 Whitfields ointment, which is used for the treatment of fungal skin diseases such as tinea, ringworm and athletes 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

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)

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

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

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

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 Å²
Rotatable Bond Count: 5
Refractivity: 37.35 m³·mol⁻¹
Polarizability: 16.07 Å³
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: 158Å²
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

Octadecanoic Acid, Magnesium Salt; Magnesium Distearate; Dibasic Magnesium Stearate; Magnesiumdistearat (German); Diestearato de magnesio (Spanish); Distéarate de magnésium (French) CAS NO: 557-04-0

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

MAGNESIUM CARBONATE; Magnesite; Carbonic acid, magnesium salt; Kimboshi CAS NO : 546-93-0

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)

Calcinated magnesia; Magnesia; Calcined Magnesite; Magnesium Monooxide; Akro-mag; Animag; Calcined brucite; Calcined magnesite; Granmag; Magcal; Maglite; Magnesia usta; Magnezu tlenek; Oxymag; Seawater magnesia CAS NO: 1309-48-4

Silica; SILICON DIOXIDE; Quartz; Cristobalite; Dioxosilane CAS NO: 7631-86-9

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

WAX;BEESWAX;CERA ALBA;FEMA 2126;WHITE WAX;WAX WHITE;WAX, BEES;CERA FLAVA;YELLOW WAX;Chinese wax CAS NO: 8012-89-3

E 902;SP 75;MD 21;FR 100;NC 1630;FEMA 3479;MK 2 (wax);CANDELLILAWAX;CANDELILLA WAX;Candeliila wax CAS NO:8006-44-8

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)

OIL;NUJOL;molol;saxol;glymol;kaydol;BAYOL F;balneol;bayol55;drakeol CAS NO: 8012-95-1

Wool fat; Wool grease; Wool wax; Woolwax ester CAS NO : 8006-54-0

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

Sodyum siklohekzan sülfamat; sodium cyclamate; sulfamic acid, N-cyclohexyl-, sodium salt (1:1); cyclamate sodium; cyclohexyl sulfamic acid sodium salt cas no:139-05-9

sodium saccharin; saccharine sodium; 1,2- benzisothiazolin-3-one 1,1-dioxide sodium salt; crystallose; sodium 2-benzosulphimide; sodium o-benzosulfimide; sulphobenzoic imide sodium salt cas no: 128-44-9

Polyacrylate ammonium salt; Sodium acrylate; Polycarboxylate in aqueous solution, ammonium salt.

EDTA, Disodium Salt Dihydrate; Ethylenediaminetetraacetic acid disodium salt dihydrate; Ethanediylbis(N-(carboxymethyl)glycine) disodium salt; Disodium dihydrogen ethylenediaminetetraacetate; Versene disodium salt; 1,2-DIAMINOETHANE-N,N,N',N'-TETRA-ACETIC ACID DISODIUM SALT; 1,2-DIAMINOETHANE-N,N,N',N'-TETRA-ACETIC ACID DISODIUM SALT 2H2O; 4C EDTA; COMPLEXONE III; COMPLEXONE III(R); DISODIUM DIHYDROGEN ETHYLENEDIAMINE TETRAACETATE; DISODIUM DIHYDROGEN ETHYLENEDIAMINETETRAACETATE DIHYDRATE; DISODIUM DIHYDROGEN ETHYLENEDIAMINETETRA-ACETIC DIHYDRATE; DISODIUM EDETATE; DISODIUM EDETATE DIHYDRATE; DISODIUM EDTA; DISODIUM ETHYLENEDIAMINETETRAACETATE; DISODIUM ETHYLENEDIAMINETETRAACETATE DIHYDRATE; Disodium ethylenediaminetetraacetic acid; DISODIUM (ETHYLENEDINITRILO)TETRAACETATE, DIHYDRATE; EDATHAMIL DISODIUM SALT DIHYDRATE; EDETATE DISODIUM; EDETATE DISODIUM, DIHYDRATE; EDETATE DISODIUM DIHYDROGEN, DIHYDRATE; EDETATE DISODIUM SALT DIHYDRATE CAS NO:139-33-3 (Anhydrous); 6381-92-6 (Dihydrate)

E 129 =ALLURA RED AC

CAS Number: 25956-17-6
E number: E129 (colours)
Chemical formula: C18H14N2Na2O8S2
Molar mass: 496.42 g·mol−1

Allura Red AC (E129) is an azo dye that widely used in drinks, juices, bakery, meat, and sweets products.
High consumption of Allura Red has claimed an adverse effects of human health including allergies, food intolerance, cancer, multiple sclerosis, attention deficit hyperactivity disorder, brain damage, nausea, cardiac disease and asthma due to the reaction of aromatic azo compounds (R = R 0 = aromatic).
Several countries have banned and strictly controlled the uses of Allura Red in food and beverage products.
This review paper is critically summarized on the available analytical and advanced methods for determination of Allura Red and also concisely discussed on the acceptable daily intake, toxicology and extraction methods.

E 129 is a red azo dye that goes by several names, including FD&C Red 40.
E 129 is used as a food dye and has the E number E129.
E 129, a food colourant, is dark red and water-soluble powder or granules used in various applications, such as in drinks, syrups, sweets and cereals.
E 129 has the ability to quench the intrinsic fluorescence of HSA through static quenching.

General description of E 129:
E 129 is a food azo dye.
E 129 is a dark red powder or granules, that is soluble in water and insoluble in ethanol.

Physical Description of E 129:
Allura red occurs as a red-brown powder or granule.
E 129 is a monoazo dye, consisting mainly of disodium 6-hydroxy-5-(2-methoxy-5-methyl-4-sulfonato-phenylazo)-2-naphthalene-sulfonate and subsidiary coloring matter together with sodium chloride and/or sodium sulfate as the principal uncolored components and may be converted to the corresponding aluminum lake.

Common Uses of E 129:
Allura red can be used for coloring food, drugs, and cosmetics, including beverages, frozen treats, powder mixes, gelatin products, candies, icings, jellies, spices, dressings, sauces, baked goods and dairy products.

Applications of E 129:
E 129 has been used:
-for the determination of fecal neutral sterols (FNS) in mice
-to evaluate its developmental toxicity
-as a coloring reagent for observing the experimental performance of liquid-handling robot

E 129 is usually supplied as its red sodium salt, but can also be used as the calcium and potassium salts.
These E 129 salts are soluble in water.
In solution, E 129s maximum absorbance lies at about 504 nm.: 921
Allura Red, FD&C Red No. 40 is manufactured by coupling diazotized 5-amino-4-methoxy-2-toluenesulfonic acid with 6-hydroxy-2-naphthalene sulfonic acid.

E 129 is used as a consumable coloring agent
E 129 is a popular dye used worldwide.
Annual production in 1980 was greater than 2.3 million kilograms.

The European Union approves E 129 as a food colorant, but EU countries' local laws banning food colorants are preserved.
In the United States, E 129 is approved by the FDA for use in cosmetics, drugs, and food.
When prepared as a lake it is disclosed as Red 40 Lake or Red 40 Aluminum Lake.
E 129 is used in some tattoo inks and is used in many products, such as cotton candy, soft drinks, cherry flavored products, children's medications, and dairy products.
E 129 is occasionally used to dye medicinal pills, such as the antihistamine fexofenadine, for purely aesthetic reasons.
E 129 is by far the most commonly used red dye in the United States, completely replacing amaranth (Red 2) and also replacing erythrosine (Red 3) in most applications due to the negative health effects of those two dyes.

PubChem CID: 6093299
UNII: WZB9127XOA
CompTox Dashboard (EPA): DTXSID4024436
ChEMBL: ChEMBL174821
ChemSpider: 11588224
ECHA InfoCard: 100.043.047
Appearance : Red powder
Melting point: > 300 °C (572 °F; 573 K)

What Are the Cosmetic Uses of E 129
E 129 is a red dye that goes by many different names, including Red 40, Allura red AC and food, drugs and cosmetics (FD&C) red no. 40.
The types of products this dye may be used in are food, drugs and cosmetics, which of course makes up FD&C.
As a cosmetic dye, E 129 is used to enhance the color of many makeup, hair care and oral healthcare products.
This dye is also used in some red tattoo inks and has been known to cause irritation when inserted under the skin.

While there are several red dyes used in makeup products, E 129 is one of the most common.
E 129 is frequently used to enhance the color of foundation, eye shadow, lipstick and other types of makeup.
E 129 has been deemed safe to use around the eyes and is sometimes also used in eye liner and mascara.
Since this dye is typically derived from petroleum, E 129 is not usually included in natural products or those designed for sensitive skin.
Non-comedogenic makeup, however, can contain this ingredient as it has not been found to clog pores.

E 129 is also used in various skin care, hair care and oral healthcare products.
Consumers can find this dye in many of their lotions, shampoos, toothpastes, mouthwashes and other products.
E 129 is not used to enhance the effectiveness of these products.
Instead, this dye is used to alter the color of the product and make it more attractive to consumers.
Since cosmetics do not necessarily have to be red to contain this dye, it is important to consult a product’s ingredients list to determine whether it contains this substance.

While E 129 is generally believed to be safe for cosmetic use, it has been known to cause irritation when applied to the skin.
People who are sensitive to petroleum should exercise caution when using makeup or other products that contain E 129.
If a user does experience a reaction, he or she should discontinue using the product and avoid cosmetics that contain E 129 in the future.

In addition to being used in makeup and other cosmetics, E 129 is also used in some tattoo inks.
Most commonly, this dye appears in red, pink and other similarly colored ink.
E 129 is not considered hypoallergenic, and some individuals might experience a negative reaction to the dye.
Those who are sensitive to synthetic dyes should discuss this with the tattoo artist before applying a tattoo.

Description of E 129:
FD & C Red No. 40 is principally the disodium salt of 6-hydroxy5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]2-napthalenesulfonic acid.
The colorant is a red powder that dissolves in water to give a solution red at neutrality and in acid and dark red in base.
E 129 is slightly soluble in 95% ethanol.
FD & C Red No. 40 is used in gelatins, puddings, custards, alcoholic and nonalcoholic beveraes, sauces, toppings, candy sugars, frostings, fruits, juices, dairy products, bakery products, jams, jellies, condiments, meat, and poultry. FD & C Red No. 40 is also used for coloring drugs and cosmetics.1 .

Chemical Properties of E 129:
E 129 is a Red powder

Uses of E 129:
E 129 is used as color additive in foods, drugs and cosmetics.
E 129 is used as a food dye and has the E number E129.

Uses of E 129:
E 129 (FD&C Red #40) is a colorant.
E 129 has good stability to ph changes from ph 3 to 8, showing no appreciable change.
E 129 has excellent solubility in water with a solubility of 22 g/100 ml at 25°c.
E 129 has very good stability to light, fair to poor stability to oxidation, good stability to heat, and shows no appreciable change in stability in 10% sugar systems.
E 129 has a yellowish-red hue and has a very good tinctorial strength.
E 129 has very good compatibility with food components and is used in beverages, desserts, candy, confections, cereals, and ice cream.
The common name of E 129 is allura red ac.

Preparation of E 129:
4-Amino-5-methoxy-2-methylbenzenesulfonic acid diazo, and 6-Hydroxynaphthalene-2-sulfonic acid?coupling.

Properties and Applications of E 129:
Yellow light red to red Deep red powder, odourless.
Soluble in water, 0.1% water solution is what with red, can dissolve in glycerin and propylene glycol, slightly soluble in ethanol, insoluble in grease.
Has the characteristics of acid dyes.
In 100ml 0.2 mol/ L ammonium acetate solution contains 0.001g samples, the maximum absorption wavelength for 499 + 2 nm.
Resistance to light sex, heat resistance, the salt resistance, resistance to acidic sex is strong.
To such as citric acid, tartaric acid stability.
Good alkali resistance and oxidizing is good, the sulfur dioxide well tolerated.

E 129 is a red azo dye that goes by several names including: Allura Red, Food Red 17, C.I. 16035, FD&C Red 40, 2-naphthalenesulfonic acid, 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-, disodium salt, and disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalene-sulfonate.
E 129 is used as a food dye and has the E number E129.
E 129 was originally introduced in the United States as a replacement for the use of E123 as a food coloring.
E 129s CAS registry number is 025956-17-6.

E 129 has the appearance of a dark red powder.
E 129 usually comes as a sodium salt, but can be also be used as both calcium and potassium salts.
E 129 is soluble in water. In water solution, its maximum absorbance lies at about 504 nm.
E 129's melting point is at >300 degrees Celsius.

Despite the popular misconception, E 129 is not derived from the cochineal insect.
E 129 is derived from coal tar.
Related dyes include Sunset Yellow FCF, Scarlet GN, tartrazine, and Orange B.

Molecular Weight: 496.4
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 10
Rotatable Bond Count: 3
Exact Mass: 495.99869632
Monoisotopic Mass: 495.99869632
Topological Polar Surface Area: 185 Å²
Heavy Atom Count: 32
Complexity: 809
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 3
Compound Is Canonicalized: Yes

E 129 is a red dye.
E 129 gives an appearance of red to brownish red shade in the applications.
E 129 is commonly used as food additive and it is soluble in water.

Summary:
Ingredient Name: Allura Red
Color: Red
Physical Form: Granules, Powder, Liquid

Introduction:
E 129 is used in food processing may be divided in two groups: (i) naturally occurring compounds or additives isolated from natural sources and (ii) synthetic chemicals that are widely applied in foods industry from many years ago.
Natural color additives contain lower tinctorial strength as compared to synthetic colors because of more sensitive to light, temperature, oxygen, pH, color uniformity, low microbiological contamination, and relatively low production costs.
Coloring used in food industry to improve the food appearance, flavor, taste, color, texture, nutritive value and conservation.
Hence, synthetic food dyes stand out as one of the essential additive class for food industry in the conquest of markets.

Synthetic dyes are classified into azo dyes, triphenylmethane dyes, xanthene dyes, indigotine dyes, and quinoline dyes.
Azo dyes contain azo group (-N = N-) as the chromophore in the molecular structure, which is largest group of color accounting more than half of global dyes production.
One of the mostly used synthetic dyes in food industry is Allura Red, which could be found in many commercial foodstuffs, for example soft drinks, candies, ice cream and bakery products.
E 129 is an electrochemically active with irreversible reaction.

Previously, several researches have been reported regarding Allura Red toxicity and carcinogenic effects.
E 129 has potential behavioral effects on humans and animals; especially increase hyperactivity in children.
Moreover, some studies have showed the presence of aromatic amine or amide functionalities in the chemical structures of the degradation products of Allura Red.
E 129 has absorbed to gastrointestinal and entered the bloodstream to associates with proteins during its transport and metabolism process.
The excess usages of Allura Red in food and beverage products must be controlled.

In many countries, the uses of several food dyes including Allura Red has controlled or banned due to it toxicity.
The lists of permitted synthetic dyes have different from each country, for examples, azorubine, quinoline yellow, and patent blue V are permitted in EU countries, but considered forbidden in Japan and USA. For the safety assessment, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and EU Scientific Committee for Food (SCF) established an acceptable daily intake (ADI) of Allura Red is 0–7 mg/kg/bw/day.
Due to the concern of human health, several analytical and advanced methods are developed for analyzing and quantifying of Allura Red.
Thus, this review paper is emphasized the available of analytical and advanced methods for detection of Allura Red in food products, and also discussed on the ADI, toxicology and extraction methods.

Food Colorant: Allura Red AC (E 129)
Natural and synthetic dyes are classified into soluble colorants.
Natural colors are obtained from various food or natural materials, for example riboflavin (E 101), chlorophylls (E 140), carotenes (E 160a), betalain (E 162) or anthocyans (E 163).
Natural colors are not precise stable, so it could be characterized by their specific physiological activity.
Synthetic colors are originally manufactured from coal tar or purified oil products.

Synthetic food colors have high stability to light, oxygen, pH changes and relatively low cost as compared to natural color.
Synthetic food dyes are chemically synthesized which found wide compounds structures on their structural characteristics.
Azo dyes have found more than 3000 compounds in worldwide uses and accounted about 65% of the commercial dye in the market.

Based on EU, a system of E numbers has implemented in order to identify all food additives.
E number is composed of the letter E represented for Europe, followed by the INS three-digit number, for example Allura Red is E 129.

Allura Red has been approved by European Union (EU) Register and listed in Annex I of Directive 94/36/EC.
Allura Red most commonly used synonyms of Food Red No. 40 and Food, Drug and Cosmetics Red No. 40.
Allura Red consisted of disodium 2-hydroxy-1-(2-methoxy-5-methyl-4-sulphonato-phenylazo)naphthalene-6-sulphonate and subsidiary coloring agents, with sodium chloride and sodium sulfate as the principal uncolored components.
Allura Red manufactured by coupling diazotized 5-amino-4-methoxy-2-toluenesulphonic acid with 6-hydroxy-2-naphthalene sulphonic acid.
E 129 is dark red in color and water-soluble powder or granules, but slightly soluble in 50% ethanol.

The maximum absorption in water is 504 nm, at pH 7 (E1 cm1% = 540).
In order to replace Amaranth (E123), Allura Red AC was first time introduced in the US since 1980s and it had synthesized by the classical process of diazotization.
E 129 has permitted to be used as a food additive in food products.

However, E 129 is not acceptable for use in animal feed because of the genotoxic effects.
USA Food and Drug Administration (FDA) have approved the uses of Allura Red in cosmetics, drugs, and food.
E 129 can be used in some tattoo inks.
In US, Allura Red is commonly replacement used to Amaranth (Red 2) and Erythrosine (Red 3).

Product Number: A0943
Molecular Formula / Molecular Weight: C18H14N2Na2O8S2 = 496.42
Physical State (20 deg.C): Solid
CAS RN: 25956-17-6
Reaxys Registry Number: 11336170
PubChem Substance ID: 87562448
Merck Index (14): 284
MDL Number: MFCD00059526

Acceptable Daily Intake:
The ADI is estimated of daily total intake of food colorants without any adverse effect on health.
ADI is expressed as mg per kg of body weight.
To prevent excessive uses of Allura Red, some countries have legislated laws and regulations to limit the amounts permitted of Allura Red in food and drinks.
E 129 has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1980 and the EU SCF in 1984 and 1989.

Food industries have required to be listed on the package label to avoid the excess consumption of synthetic dyes.
Food Safety Law of the People’s Republic of China has required the application of synthetic color additives to maintain in surveillance by the China Food and Drug Administration (CFDA) and listed in Direct GB 2760-2011 of the Ministry of Health because of legally used in food markets.
According to the Direct GB 2760-2011, eleven synthetic colors are listed including Allura Red as certifiable food color additives that can be added in food products.
The maximum amount has allowed the most synthetic food colors but not more than 100 mg kg-1 of colorants.

Synonym(s):
Disodium 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonate

Empirical Formula (Hill Notation): C18H14N2Na2O8S2
CAS Number: 25956-17-6
Molecular Weight: 496.42
Colour Index Number: 16035
EC Number: 247-368-0
MDL number: MFCD00059526
PubChem Substance ID: 24869338
NACRES: NA.47

Extraction Methods of E 129:
Food colors first extracted from the food matrix and purified for the removal of the potential interfering coextractives for the analysis and quantitation.
Some samples pretreatment are often required including defatting of meat products, dilution of sugars and gums in confectionery products, and then can be proceed for extraction procedure.
Most extraction procedures are followed a common path involving in the release of desired analytes from their matrices, followed by removal of extraneous matter and a suitable extraction method.

The supercritical fluid extraction (SFE) technology has advanced tremendously since its inception and is a good method in many food processing industries.
Past two decades, SFE has been well received as a clean and environmentally friendly “green” processing technique and in some cases, an alternative to organic solvent-based extraction.
The most recent advances of SFE applications in food science (Allura Red), natural products, by-product recovery, pharmaceutical and environmental sciences have been published in extensive reviews.
Supercritical fluid solvents are of interest in chemical processes both for their involvement in chemical reactions as well as their solvent effects that are influenced by pressure and temperature.

Solvent extraction known as liquid-liquid extraction (LLE) which has involved the separation of compounds based on their relative solubility with two different immiscible liquids (organic phase and water).
The extraction of Allura Red is most common solvents used as like as water, ethanol, methanol, isopropyl alcohol, ammoniacal ethanol, ethyl acetate, ammonia, cyclohexane and tetra-n-butyl ammonium phosphate.
Yoshioka and Ichihashi (2008) have used different solvents for the simultaneous extraction among forty food dyes in drinks and candies.
They mentioned that the mixture of ammonia and ethanol (1:1, v/v) solutions have showed good extraction efficiency after ultra-sonication and evaporation of the sample.

Similarly, Zou et al. (2013) have addressed the tri-mixtures of ethanol, ammonia and water (80:1:19, v/v/v), and found better extraction recoveries for seven dyes in animal feed and meat samples.
Harp et al. (2013) have analyzed seven certified food colors in forty-four food products by liquid chromatography method using the ammonium hydroxide and methanol as extraction solvents.
Khanavi et al. (2012) have established a green extraction procedure using non-organic solvents, which are ammonia (0.25%, v/v) and water for Allura Red extraction from food products and medicines.

Solid-phase extraction (SPE) known as absorption technique to separate food colorants by utilizing a variety of adsorption materials such as wool, powdered leather, cellulose, alumina, and polyamide powder.
SPE commonly used because of simple procedure, rapid and able to treat large volume of samples free from contaminants with high recoveries.
Recently, semi-micro adsorption cartridges containing reverse-phase bonded silica materials have widespread used.
Typical sorbent for SPE include C18, while amino-functionalized low degrees of cross-linking magnetic polymer (NH2-LDC-MP), polyamide, gel permeation chromatography (GPC) and styrene-divinylbenzene polymer has good retention toward Allura Red.

Different organic solvents have used in the analysis of Allura Red resulting in difficulty for selection of an appropriate solvent.
The structure of analytical matrix and its components have played important role while selecting an appropriate solvent for extraction.
Usually several solvents such as methanol, acetic acid, ethanol, acetone, ethyl acetate, tetra-n-butyl ammonium phosphate and others are more appropriately extracted of Allura Red.

Tang et al. (2014) have used SPE for extraction among sixteen synthetic colorants in complex hotpot condiment with high oil content.
The combination of methanol, acetone (1:1, v/v) and 2 mol L-1 carbamide solution containing 5% of ammonia in methanol showed good extraction efficiency while purified by a GPC column.
Besides, Chen et al. (2014) have investigated the use of NH2-LDC-MP as a sorbent in SPE under magnetic field to enhance the extraction recoveries among seven synthetic food dyes by using water as an extraction solvent.

Enzymatic digestion of food samples are highly bound or associated with the food matrix.
The combinations of enzyme-substrates are widely used including papain (protein digestion), lipase (lipids), phospholipase (phospholipid), amyloglucosidase (starch), pectinase (pectin), and cellulase (cellulose).
It is one of most common method for extraction of Allura Red that included one-step extraction with membrane filter using water as diluents.
Other extraction methods such as dialysis, microwave-assisted extraction (MAE) and ultrasound-assisted extraction (UAE) are eco-friendly methods that frequently applied in food samples.

Shen et al. (2014) have established new extraction method using two-phase solvent (methanol and acetone) and UAE that improved the extraction recovery of both hydrophilic and hydrophobic pigments for Allura Red extraction.
Sun et al. (2013) have developed MAE extraction method for isolation of 21 synthetic colorants including Allura Red in meat by using methanol-acetic acid (95:5, v/v) as a solvent.
In contrast, there are a few methods available using without extraction procedure before analyzing the level of Allura Red.

Chemical Name:ALLURA RED AC
SynonymsFood;E 129;16035;RED 40;DM 40 M;redno.40;CI 16035;C Red 40;Fancy red;foodred17
CBNumber:CB8140658
Molecular Formula:C18H17N2NaO8S2

form: powder
Quality Level: 200
composition: Dye content, 80%
mp: >300 °C (lit.)
λmax: 504 nm

E 129 (ARED) is an azo dye allowed as a food additive in the European Union and other developed countries.
The kinetics of oxidation of ARED with Chloramine-T in HCl medium has been studied spectrophotometrically at 302K.
The reaction exhibited first-order dependence of rate on both [ARED] and [CAT], inverse fractional order dependence of rate on [HCl].
Solvent composition shows negative effect indicating the involvement of negative ion-dipolar molecule in the rate determining step.
Variation of ionic strength of the medium and addition of halide ions showed negligible effect.

Addition of p-toluenesulphonamide, the reduction product retards the rate.
Oxidation products were isolated and characterized and were identified as 1, 2-naphthaquinone and 4-methyl anisole which are often allergic to human beings.
The effect of temperature is studied at different temperatures and Activation parameters have been evaluated.
Plausible mechanism and related rate law have been deduced for the observed kinetics.

Analytical Techniques for Determination of E 129:
Food coloring is one of the food adulterants which chemicals substances that intentionally added to food in order to improve customer’s perceptions of food.
The presences of Allura Red in potentially interfering compounds are difficulty to identify by using analytical methods.
For Allura Red, several analytical methods have developed such as voltammetry, polarography, spectrophotometry, mass spectrometry, capillary electrophoresis (CE), ion chromatography, thin layer chromatography, high-performance liquid chromatography (HPLC), liquid chromatography-mass spectrometry (LC-MS), and liquid chromatography-tandem mass spectrometry (LC-MS/MS).

High-Performance Liquid Chromatography (HPLC)
High-performance liquid chromatography becomes the major analytical method for determination of synthetic coloring materials in foodstuffs.
The most widely used separation modes are ion exchange and reverse-phase.
Other method used for separation, qualitative and quantitative determination of synthetic food dyes based on high performance liquid chromatography.
The basis of separation has two phases; stationary phase and mobile phase.
Dyes have different adsorption affinity to stationary phase.
It has appeared from differences of their mass, structural space and presence of functional groups in each dye’s molecule.
A wide range of liquid chromatography based techniques have analyzed for the detection of azo dyes, most of them are coupled with UV-Vis, PDA or MS detectors.
The HPLC technique has reversed phase high performance liquid chromatography (RP-HPLC) and ion-pair high performance liquid chromatography (HPLC-IP).

In RP-HPLC system, the mobile phase has stronger polarity such as tetrahydrofuran, acetonitrile, methanol and water, while stationary phase is slightly polar or non-polar.
Appropriate conditions are allowed for analyzing the most of food dyes. Ionized samples must have possibility to form neutral molecules.
The most important characteristics into consideration during selection of hydrophobic properties are tested and presence the molecules with acidic groups.
Hydrophobicity of azo dyes is the largest group as compare to other.

Ion pair reverse-phase chromatography (IP-RP-HPLC) consisted in adding hydrophobic ionic substance to the mobile phase.
It could be quaternary ammonium cation, alkilo- or arylsulfoniumanion.
As a result of the reaction between sample and eluent neutral ionic pairs are formed and separated chromatographically in the reversed phase system.
Another way is preparing of sample, which enables the conducting of analysis on ionic exchanger or modification of mobile phase that provides to obtain the ion-exchanger.

In contrast, HPLC combined with diode array detection (HPLC-DAD) is very popular for qualitative and quantitative determination with excellent precision, accuracy and lower cost, which can be more practical and economical in detecting non-illicit additives such as food colorants.
Qi et al. (2015) developed an efficient, fast and sensitive method for determination of 11 synthetic dyes including Allura red, in flour and meat foodstuffs using HPLC coupled with DAD and MS/MS.
The color additives are extracted with ammonia-methanol for further purified with SPE procedure using Strata-AW column in order to reduce matrix interference.
The proposed method is intended for a comprehensive survey of color additives in foods.

HPLC-MS/MS method is used for further confirmation of the results.
Validation data showed good recoveries in the range of 75.2–113.8%, with relative standard deviations less than 15%.
The proposed method has proved more suitable for the routine monitoring of eleven synthetic color additives due to its sensitivity, fast and low cost. Li et al. (2015) developed HPLC-DAD combined with ESI-IT-TOF/MS in positive and negative ion modes for identification and quantification among 34 water-soluble synthetic dyes in foodstuff.
Under optimal condition, the averages LOD of dyes were found between 0.01 and 0.05 μg mL-1.

The recoveries and RSD range between 76.1–105.0% and 1.4–6.4%, respectively.
Karanikolopoulos et al. (2015) developed the protocol based on RP-HPLC/DAD for the analysis of Allura Red in complex food matrices presenting high protein and fat content.
The issue of high fat content matrices addressed; it was needed an additional defatting step in the procedure.
The proposed method showed high precision and accuracy of detection in other complex food matrices.

Other method developed by Kong et al. (2015) based on freeze method for deproteinization coupling with the chitosan purification process in protein-rich samples.
Chitosan used for the purification after deproteinization as compared with the traditional technique.
Under optimum conditions, the method showed good linearity between 0.6 and 10 mg kg-1, with LOD between 0.1 and 0.4 mg kg-1.

Bazregar et al. (2015) established a method based on the electro-kinetic migration of ionized compounds by the application of an electrical potential difference.
Efficient extraction technique is used with a sub-microliter organic solvent consumption termed as in-tube electro-membrane extraction (IEME).
The result showed high extraction yield recoveries and the consumption of the organic solvents are less.
IEME-HPLC-UV showed a good linearity in the range of 1.00–800 ng mL-1, with LOD of 0.3-1.0 ng mL-1.

Tsai et al. (2015) have simultaneously determined among 20 synthetic dyes including Allura Red by using LC-MS/MS method.
The linearity and recoveries are observed at the concentration range of 0.10–200 μg kg-1 and more than 90% for all dyes.
Chen et al. (2014) developed a sensitive method based on the use of magnetic dispersive solid-phase extraction (M-dSPE) procedure combine with ultra-fast liquid chromatography-tandem quadrupole mass spectrometry (UFLC-MS/MS).
The obtained results showed higher extraction capacity of NH2-LDC-MP with recoveries between 84.0 and 116.2%, with limit of quantification (LOQs) for the seven synthetic pigments are of 1.51 for wines and 5.0 μg L-1 for soft drinks.
The developed M-dSPE UFLC-MS/MS confirmed that the NH2-LDC-MP is a kind of high effective M-dSPE materials for the pigments analyses.

Jurcovan and Diacu (2014) developed a simple method for the simultaneous measurement of Allura Red and Ponceau 4R in soft drinks by employing water and acetonitrile as a mobile phase.
Bonan et al. (2013) proposed the simultaneous analysis of red and yellow dyes by using HPLC-DAD in solid food matrices and beverages.
A water-alcohol mixture, cleaned up on a polyamide SPE cartridge and eluted with basic methanol solution, extracts the food samples.

The method is successfully validated according to Regulation (2004/882/CE) and could be applied to a concentration range between 5 and 300 mg kg-1 (5–100 mg l-1 for drinks) depending on the dyes.
Tang et al. (2014) have determined among 16 synthetic colorants in hotpot condiment by HPLC.
Based on results, a good linear relationship between peak areas and the concentrations of the synthetic colorants are obtained with LOD of 1–3 μg kg-1.
The proposed method is more sensitive and reliable that can be used for simultaneously determined among eight lipid-soluble and eight water-soluble colorants in hotpot condiment.

Mass Spectrometry and Spectrophotometry:
Various spectrometry techniques are available for the analysis of Allura Red including the measurements at ultraviolet and visible wavelengths.
Spectrometry is suitable for quantitative analysis of food dyes in different food matrices.
Spectrometry frequently applied for determination of Allura Red because of high values of molar absorption.
Spectrometry shows low instrumentation cost and does not require any expert skill manpower.
The distinguishing features of the spectra obtained for single color is significantly affected by the adjustment of pH of the solution with acid or alkali; characterized by shifts in absorption wavelength maxima and intensities.

María et al. (2007) have used time flight mass spectrometry (TOF-MS) instruments that represent a valuable tool for screening of target and non-target compounds in food products.
Accurate mass measurements along with specific retention times can be detected highly reliable target species, avoiding isobaric interferences in complex samples.
Moreover, a mass spectrometry combine with an ESI (or APCI) source and an ion trap analyzer linked to a TOF mass analyzer (ESI/APCI-IT-TOF/MS) that able to provide multistage tandem spectra with accurate masses.
This feature makes IT-TOF/MS useful for identifying target dyes and non-target dyes in foodstuffs.
Holčapek et al. (2007) investigated various functional groups of synthetic dyes that could affect their fragmentation behavior in the sources of ESI and APCI.
Currently, there are interested in the fragmentation mechanism of synthetic food dyes using ESI-IT-TOF/MSn in positive and negative ion modes.

Spectrophotometric method is simple, direct, rapid and versatile.
Turak and Ozgur (2013) simultaneously determined Allura Red and Ponceau 4R in drinks with four derivative spectrophotometric methods as compared to the results with those of HPLC method.
Soylak et al. (2011) developed a simple method with appreciable precision and low analytical cost the spectrophotometric determination of Allura Red in water samples by sensitive SPE procedure extraction on a glass column containing MCI GEL CHP20P resin.
A new application of bulk liquid membrane (BLM) with second-order calibration based on the bilinear least squares/residual bilinearization (BLLS/RBL) algorithm as a novel method for simultaneous removal and quantification of Allura Red and Sunset Yellow which model compounds in soft drinks and food samples.

The proposed method was validated by comparison with a reference method based on HPLC-UV and found no significant differences between the reference values and the obtained values.
El-Sheikh and Al-Degs (2013) simultaneously quantified three common synthetic food color including Allura Red in powdered soft drinks by employing a combination of absorbance spectra-pH data matrices and multivariate processing of the generated second-order data.
They used PARAFAC and bilinear least squares/residual bilinearization BLLS/RBL that applied for deconvolution of trilinear data to get spectral and concentration profiles of the dyes as a function of pH.
The comparison of chemometric results with those obtained by standard chromatographic technique has proven that the former protocol is a reasonable accuracy with satisfied recoveries study.

Capillary Electrophoresis:
Capillary electrophoresis has been widely used for the analysis of Allura Red.
It is an electrophoretic method to perform in a capillary tube for analysis and efficient separation of both small and large molecules.
The separations of Allura Red are influenced by buffer composition, pH, and additives such as cyclodextrins.
CE analysis showed rapid and economic as compared to the conventional electrophoresis and chromatography.

Modern CE is driven by the production of low cost narrow-bore capillaries for gas chromatography (GC) and high sensitive on-line detection systems for HPLC.
Besides, CE has a wide range of separation modes which including capillary zone electrophoresis, micellar electrokinetic capillary chromatography (MEKC), and capillary isotachophoresis etc., to complete efficient separations using high voltage.
Thompson and Trenerry (1995) developed a rapid and economical method for determination of ten commonly used azo dyes including Allura Red in confectionary and cordial by MEKC.
Similarly, Huang et al. (2005) established a microemulsion electrokinetic chromatography (MEEKC) method for the analysis of eight food colorants using a microemulsion solution.
Prado et al. (2006) analyzed eleven synthetic food dyes in alcoholic beverages without any sample pre-treatment using CE-UV/Vis with excellent result.

Thin-Layer Chromatography (TLC):
Thin-layer chromatography (TLC) is a simple, economic and most appropriate chromatographic technique for qualitative analysis of the mixtures of analytes.
TLC systems for the separations of food dyes are fairly widespread; however, it is gradually being superseded by HPLC.
Besides, one of the difficulties is facing an appropriate mobile phase and stationary phase, on which dyes are applied.
A few TLC methods for the analysis of synthetic azo dyes have reported by Soponar et al. (2008).
Kucharska and Grabka (2010) have reviewed various sample preparation techniques and chromatographic conditions for the analysis of synthetic dyes in different food samples by TLC and HPLC.
de Andrade et al. (2014) have analyzed synthetic food dyes in soft drinks using SPE technique and analytes eluted by a mixture of isopropyl alcohol and ammonium hydroxide as the mobile phase.

Advanced Techniques for Determination of E 129:
Electrochemical Sensors:
Electrochemical sensors have been widely applied for the analysis of Allura Red in foods due to fast response, low cost, simple operation procedure, required small amount and high sensitivity.
It is feasible to miniaturize instrument for on-site detection.
Recently, Yu et al. (2016) fabricated a sensitive and facile electrochemical sensor based on composite of poly(diallyldimethy- lammonium chloride) functionalized graphene with nickel nanoparticles on glassy carbon electrode (PDDA-Gr-Ni/GCE) to determine Allura Red.

PDDA-Gr-Ni/GCE showed excellent mechanical strength, large specific surface area and high thermal and electric conductivity.
The peak current of Allura Red exhibit remarkably increased on PDDA-Gr-Ni/GCE because of synergistic effect on the large surface area and improved electron transfer efficiency of the nanomaterial.
Under optimum conditions, the limit of detection (LOD) found of 8.0 nmol L-1.
Wang and Zhao (2015) developed an electrochemical sensor based on the modification of GCE with multi-walled carbon nanotubes in ionic liquid-graphene oxides (IL-GO-MWCNT/CGE).
Different concentration of Allura Red was detected in the ranges of 8.0 × 10-10 – 5.0 × 10-7 mol L-1, with LOD value of 5.0 × 10-10 mol L-1 (S/N = 3).

Rodríguez et al. (2015) studied an antimony film electrode prepared on-line and installed as part of a sequential injection system for determination of azo dyes in food samples.
The influence of several flow variables is evaluated using a central composite design.
The LOD was found of 0.3 μM with relative standard deviation (RSD) more than 5.0%.
Cheng et al. (2015) have prepared a series of porous carbon (PC) using CaCO3 nanoparticles as the hard template and starch as the carbon precursor to determine azo dyes including Allura Red.
The LOD was determined on the range of 1.4–1.7 μg L-1.

E 129 (ARAC) dye adsorption onto natural sawdust (NSD) and hexadecylpyridinium bromide-treated sawdust (MSD) was investigated in aqueous solution as a function of contact time, solution pH, particle size, adsorbent dosage, dye concentration, temperature, and ionic strength.
The adsorbents were characterized by Fourier transform infrared spectroscopy and X-ray diffraction crystallography.
The dye adsorption onto both adsorbents was confirmed by field emission scanning electron microscopy and energy-dispersive X-ray spectroscopy.
The maximum dye adsorption was found within 120 min at pH 2.0 for NSD and pH 3.0 for MSD, respectively, with a particle size of 0–75 μm and an adsorbent dosage of 0.07 g/50 mL ARAC dye solution (50 μmol/L).

The batch adsorption kinetic data were followed by the pseudo-second-order kinetic model rather than the pseudo-first-order and Elovich kinetic models.
Equilibrium adsorption isotherms were explained by the Langmuir isotherm model, and the maximum extent of adsorption was found to be 52.14 μmol/g for NSD and 151.88 μmol/g for MSD at 55 °C.
The values of activation energy (Ea) and thermodynamic parameters (ΔG⧧, ΔH⧧, ΔS⧧, ΔG°, ΔH° and ΔS°) proved that the ARAC dye adsorption onto both adsorbents NSD and MSD is a spontaneous-endothermic physisorption process.
ARAC (98–99%) was released from dye-loaded adsorbents in aqueous solution (pH ≥ 12) within 120 min.
The adsorbents NSD and MSD were reused for a second time without significant loss of their adsorption efficiency.

application(s) of E 129:
-diagnostic assay manufacturing
-hematology
-histology

storage temp.: room temp
SMILES string: [Na+].[Na+].COc1cc(c(C)cc1\N=N\c2c(O)ccc3cc(ccc23)S([O-])(=O)=O)S([O-])(=O)=O
InChI: 1S/C18H16N2O8S2.2Na/c1-10-7-14(16(28-2)9-17(10)30(25,26)27)19-20-18-13-5-4-12(29(22,23)24)8-11(13)3-6-15(18)21;;/h3-9,21H,1-2H3,(H,22,23,24)(H,25,26,27);;/q;2*+1/p-2/b20-19+;;
InChI key: CEZCCHQBSQPRMU-LLIZZRELSA-L

Studies on safety:
Allura Red has been heavily studied by food safety groups in North America and Europe, and remains in wide use.
The UK's Food Standards Agency commissioned a study of six food dyes (tartrazine, Allura red, Ponceau 4R, Quinoline Yellow, sunset yellow, carmoisine (dubbed the "Southampton 6")), and sodium benzoate (a preservative) on children in the general population, who consumed them in beverages.
The study found "a possible link between the consumption of these artificial colours and a sodium benzoate preservative and increased hyperactivity" in the children; the advisory committee to the FSA that evaluated the study also determined that because of study limitations, the results could not be extrapolated to the general population, and further testing was recommended.

The European Food Safety Authority, with a stronger emphasis on the precautionary principle, required labelling and temporarily reduced the acceptable daily intake (ADI) for the food colorings; the UK FSA called for voluntary withdrawal of the colorings by food manufacturers.
However, in 2009, the EFSA re-evaluated the data at hand and determined that "the available scientific evidence does not substantiate a link between the color additives and behavioral effects", and in 2014, after further review of the data, the European Food Safety Authority (EFSA) restored the prior ADI levels.
In 2015, the EFSA found that the exposure estimates did not exceed the ADI of 7 mg/kg per day in any population.

The US FDA did not make changes following the publication of the Southampton study, but following a citizen petition filed by the Center for Science in the Public Interest in 2008, requesting the FDA ban several food additives, the FDA commenced a review of the available evidence, and still made no changes.
E 129 was at one time banned in Denmark, Belgium, France, and Switzerland, and was also banned in Sweden until the country joined the European Union in 1994.

Synonym: Allura Red AC dye; CI 16035; CI-16035; CI16035; Curry red; FD & C Red no. 40; Food Red 17; Fancy Red;
IUPAC/Chemical Name: sodium (E)-6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate
InChi Key: CEZCCHQBSQPRMU-LLIZZRELSA-L
InChi Code: InChI=1S/C18H16N2O8S2.2Na/c1-10-7-14(16(28-2)9-17(10)30(25,26)27)19-20-18-13-5-4-12(29(22,23)24)8-11(13)3-6-15(18)21;;/h3-9,21H,1-2H3,(H,22,23,24)(H,25,26,27);;/q;2*+1/p-2/b20-19+;;
SMILES Code: O=S(C1=CC=C2C(/N=N/C3=C(OC)C=C(S(=O)([O-])=O)C(C)=C3)=C(O)C=CC2=C1)([O-])=O.[Na+].[Na+]
Appearance: Solid powder
Purity: >98% (or refer to the Certificate of Analysis)
Shipping Condition: Shipped under ambient temperature as non-hazardous chemical. This product is stable enough for a few weeks during ordinary shipping and time spent in Customs.
Storage Condition: Dry, dark and at 0 - 4 C for short term (days to weeks) or -20 C for long term (months to years).
Solubility: Soluble in DMSO
Shelf Life: >2 years if stored properly
Drug Formulation: This drug may be formulated in DMSO
Stock Solution Storage: 0 - 4 C for short term (days to weeks), or -20 C for long term (months).
HS Tariff Code: 2934.99.9001

Alternative Parents:
-2-naphthalene sulfonic acids and derivatives
-Naphthols and derivatives
-Benzenesulfonic acids and derivatives
-1-sulfo,2-unsubstituted aromatic compounds
-Benzenesulfonyl compounds
-Methoxyanilines
-Anisoles
-Phenoxy compounds
-Methoxybenzenes
-Toluenes
-1-hydroxy-2-unsubstituted benzenoids
-Alkyl aryl ethers
-Organosulfonic acids
-Sulfonyls
-Azo compounds
-Propargyl-type 1,3-dipolar organic compounds
-Hydrocarbon derivatives
-Organopnictogen compounds
-Organic oxides

Substituents
-2-naphthalene sulfonic acid or derivatives
-2-naphthalene sulfonate
-2-naphthol
-Benzenesulfonate
-Arylsulfonic acid or derivatives
-Benzenesulfonyl group
-1-sulfo,2-unsubstituted aromatic compound
-Methoxyaniline
-Anisole
-Phenoxy compound
-Phenol ether
-Methoxybenzene
-Alkyl aryl ether
-1-hydroxy-2-unsubstituted benzenoid
-Toluene
-Monocyclic benzene moiety
-Organic sulfonic acid or derivatives
-Sulfonyl
-Organosulfonic acid
-Organosulfonic acid or derivatives
-Azo compound
-Ether
-Propargyl-type 1,3-dipolar organic compound
-Organic 1,3-dipolar compound
-Organopnictogen compound
-Organosulfur compound
-Organooxygen compound
-Organonitrogen compound
-Organic oxygen compound
-Organic oxide
-Organic nitrogen compound
-Hydrocarbon derivative
-Aromatic homopolycyclic compound

Preferred IUPAC name:
Disodium 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]naphthalene-2-sulfonate

Other names:
Disodium 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonate
Allura Red
Food Red 17
C.I. 16035
FD&C Red 40
E129
2-Naphthalenesulfonic acid, 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-, disodium salt
Allura Red AC
25956-17-6
Allura Red
Allura red AC dye
C.I. Food Red 17
Food red 17
Food Red No. 40
FD&C Red No. 40
Curry red
ALLURA RED C.I.16035
UNII-WZB9127XOA
CI 16035
Red No. 40
FD and C Red No. 40
FD & C Red no. 40
WZB9127XOA
E129
MFCD00059526
2-Naphthalenesulfonic acid, 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-, disodium salt
CI 16035; Food Red 17; Fancy Red;
Fancy Red
Disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalenesulfonate
Sodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate
Allura Red 40
FDC Red 40
CHEMBL174821
Japan Food Red No. 40
Disodium 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonate
2-Naphthalenesulfonic acid, 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-, disodium salt
sodium (E)-6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate
C.I.16035
ALLURAREDAC
Japan Red 40
CCRIS 3493
HSDB 7260
EINECS 247-368-0
Red 40
E 129
al-lura red ac
C. I. 16035
2-Naphthalenesulfonic acid, 6-hydroxy-5-(2-(2-methoxy-5-methyl-4-sulfophenyl)diazenyl)-, sodium salt (1:2)
2-Naphthalenesulfonic acid, 6-hydroxy-5-[2-(2-methoxy-5-methyl-4-sulfophenyl)diazenyl]-, sodium salt (1:2)
disodium 6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]naphthalene-2-sulfonate
disodium;6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]naphthalene-2-sulfonate
DSSTox_CID_4436
FD and C Red No.40
Disodium 6-hydroxy-5-((6-methoxy-4-sulfo-m-tolyl)azo)-2-naphthalenesulfonate
EC 247-368-0
2-Naphthalenesulfonic acid, 6-hydroxy-5-((6-methoxy-4-sulfo-m-tolyl)azo)-, disodium salt
DSSTox_RID_77395
DSSTox_GSID_24436
SCHEMBL324089
SCHEMBL340786
C18H14N2Na2O8S2
CHEMBL3188816
DTXSID4024436
CHEBI:172687
Allura Red AC, analytical standard
Allura Red AC, Dye content 80 %
Tox21_300393
AKOS015903081
AKOS025310826
Disodium 6-hydroxy-5-((2-methoxy-4-sulphonato-m-tolyl)azo)naphthalene-2-sulphonate
Disodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalene- sulfonate
Allura Red AC 100 microg/mL in Water
NCGC00254423-01
6-Hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-2-naphthalene- sulfonic acid, disodium salt
BP-31017
T592
CAS-25956-17-6
A0943
F0325
FT-0661496
D70160
Q419895
J-016192
disodium;6-hydroxy-5-[(2-methoxy-5-methyl-4-sulonatophenyl)diazenyl]naphthalene-2-sulonate
disodium;(5Z)-5-[(2-methoxy-5-methyl-4-sulfonatophenyl)hydrazinylidene]-6-oxonaphthalene-2-sulfonate
disodium;6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]naphthalene-2-sulfonate
1-[(6-Methoxy-4-sulfo-m-tolyl)azo]-2-naphthol-6-sulfonic Acid Disodium Salt
2-Naphthalenesulfonic acid, 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-, disodium salt
2-naphthalenesulfonic acid, 6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfophenyl)azo]-, disodium salt
2-Naphthalenesulfonic acid, 6-hydroxy-5-[(E)-2-(2-methoxy-5-methyl-4-sulfophenyl)diazenyl]-, sodium salt (1:2) [ACD/Index Name]
6-Hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonic Acid Disodium Salt
6-Hydroxy-5-[(6-methoxy-4-sulfo-m-tolyl)azo]-2-naphthalenesulfonic Acid Disodium Salt
6-Hydroxy-5-[(E)-(2-méthoxy-5-méthyl-4-sulfonatophényl)diazényl]-2-naphtalènesulfonate de disodium [French] [ACD/IUPAC Name]
Allura Red AC
C.I. Food Red 17
Dinatrium-6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]-2-naphthalinsulfonat [German] [ACD/IUPAC Name]
Disodium 6-hydroxy-5-[(2-methoxy-5-methyl-4-sulfophenyl)azo]-2-naphthalenesulfonate
Disodium 6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]-2-naphthalenesulfonate [ACD/IUPAC Name]
Disodium 6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl]naphthalene-2-sulfonate
FD & C Red no. 40
FD&C Red No. 40
MFCD00059526 [MDL number]
2-Naphthalenesulfonic acid, 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfophenyl)azo)-, disodium salt
2-Naphthalenesulfonic acid, 6-hydroxy-5-((6-methoxy-4-sulfo-m-tolyl)azo)-, disodium salt
Allura Red
al-lura red ac
Allura Red AC (C.I. 16035)
Allura Red AC (E 129)
Allura Red AC (E129)
Allura Red AC 100 Ã‚Âµg/mL in Water
Allura Red AC Dye
ALLURA RED C.I.16035
ALLURAREDAC
Colour Index, Food Red 17
disodium 6-hydroxy-5-[(E)-(2-methoxy-5-methyl-4-sulfonato-phenyl)azo]naphthalene-2-sulfonate
FD & C Red No 40
FD and C Red No. 40
Food Red 17
Food Red No. 40
QK2260000
sodium (E)-6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate
Sodium 6-hydroxy-5-((2-methoxy-5-methyl-4-sulfonatophenyl)diazenyl)naphthalene-2-sulfonate
アルラレッドAC [Japanese]

E211 sodium benzoate, with the chemical formula C7H5NaO2, is the sodium salt of benzoic acid.
E211 sodium benzoate is a widely used food preservative and additive with the E number E211.
E211 sodium benzoate is known for its ability to inhibit the growth of bacteria, yeast, and molds in food and beverages, thus helping to extend their shelf life and maintain their quality.
E211 sodium benzoate is commonly used in a variety of processed foods, soft drinks, fruit juices, condiments, and other products to prevent spoilage and microbial contamination.
E211 sodium benzoate is generally recognized as safe (GRAS) when used within specified limits in food products and beverages.

CAS Number: 532-32-1
EC Number: 208-534-8

APPLICATIONS

E211 sodium benzoate is primarily used as a food preservative to extend the shelf life of a wide range of food and beverage products.
E211 sodium benzoate is a key ingredient in soft drinks, preventing the growth of microorganisms and maintaining their flavor.
E211 sodium benzoate is added to fruit juices to inhibit the growth of yeast, molds, and bacteria, which can cause spoilage.

In the bakery industry, E211 sodium benzoate is used in bread and pastry products to prevent mold growth and extend freshness.
E211 sodium benzoate is a common ingredient in salad dressings, helping maintain their quality and taste.

E211 sodium benzoate is employed in condiments such as ketchup and mayonnaise to prevent microbial contamination.
E211 sodium benzoate is used in jams, jellies, and fruit preserves to preserve the fruit and prevent spoilage.
In dairy products like yogurt and sour cream, it helps extend their shelf life by inhibiting bacterial growth.

E211 sodium benzoate is utilized in the production of canned fruits and vegetables to prevent decay.
Sodium benzoate is added to pickled foods to maintain their texture and taste.

E211 sodium benzoate is used in the production of various sauces, including barbecue sauce and soy sauce.
In the confectionery industry, E211 is used to prevent mold growth in candies and gummy sweets.

E211 sodium benzoate plays a role in the preservation of syrups, preventing fermentation and spoilage.
In the pharmaceutical industry, E211 sodium benzoate is used as a preservative in liquid medications.

E211 sodium benzoate is employed in personal care products such as shampoos, conditioners, and lotions as a preservative.
E211 sodium benzoate is added to cosmetic products like creams and makeup to extend their shelf life.
E211 sodium benzoate is used in the formulation of topical skin creams and ointments.

E211 sodium benzoate is a common ingredient in toothpaste to prevent the growth of microorganisms.
In the pet food industry, E211 is used to preserve the quality of pet treats and products.
E211 sodium benzoate is employed in industrial applications as a corrosion inhibitor.

It is used in the production of fireworks to create specific colors during combustion.
E211 sodium benzoate is added to automotive and industrial cooling systems to prevent corrosion.

E211 sodium benzoate finds application in the manufacture of adhesives and sealants as a preservative.
Sodium benzoate is used in the textile industry for dyeing and finishing processes.
E211 sodium benzoate is employed in water treatment as a corrosion inhibitor and microbial control agent.

E211 sodium benzoate is used in the production of carbonated beverages, including soda and sparkling water, to prevent microbial growth and maintain carbonation.
E211 sodium benzoate is added to energy drinks to preserve their freshness and prevent spoilage.
E211 sodium benzoate is employed in the brewing industry to inhibit the growth of unwanted microorganisms during beer fermentation and storage.

E211 sodium benzoate is used in the production of salad kits, pre-packaged salads, and fresh-cut vegetables to extend their shelf life.
E211 sodium benzoate is utilized in canned and bottled fruit products to prevent fermentation and maintain their flavor.
E211 sodium benzoate plays a role in the preservation of canned seafood, including tuna and salmon.

In the cosmetic industry, it is found in a variety of skincare products such as cleansers, toners, and moisturizers.
E211 sodium benzoate is used in hair care products like shampoos and conditioners to prevent microbial contamination.

E211 sodium benzoate is an ingredient in over-the-counter (OTC) topical medications, including creams and ointments.
E211 sodium benzoate is used as a corrosion inhibitor in cooling water systems, preventing damage to equipment and pipes.
E211 sodium benzoate is added to automotive antifreeze to inhibit rust and corrosion in the cooling system.
E211 sodium benzoate is used in hydraulic fluids to protect hydraulic systems from rust and oxidation.

In the paint and coating industry, E211 is employed as a preservative in water-based paints and coatings.
E211 sodium benzoate plays a role in the preservation of inkjet printer ink to maintain print quality over time.

E211 sodium benzoate is used in the production of cleaning products, detergents, and disinfectants.
E211 sodium benzoate is employed as a preservative in wood preservatives and treatments to prevent decay and fungal growth.
E211 sodium benzoate is found in the formulation of rust removers and rust prevention products.

E211 sodium benzoate is used in the creation of specific colors in fireworks compositions.
E211 sodium benzoate is employed in the production of adhesives and sealants to prevent microbial contamination during storage.
E211 sodium benzoate is utilized in the manufacture of adhesives for the paper and packaging industry.

E211 sodium benzoate is added to air fresheners and deodorizers to inhibit microbial growth and extend product life.
E211 sodium benzoate is used in the formulation of household cleaning products to maintain their effectiveness.

E211 sodium benzoate is applied in the preservation of timber and wood products.
E211 sodium benzoate is used in the treatment of industrial wastewater to control microbial growth and odors.
E211 sodium benzoate is found in personal lubricants to prevent the growth of bacteria and fungi.

In the cosmetics industry, E211 sodium benzoate is used as a preservative in perfumes, colognes, and fragrances to prevent the growth of microorganisms that could spoil the scents.
E211 sodium benzoate finds application in the preservation of body lotions and creams, helping to maintain their integrity and extend their shelf life.
E211 sodium benzoate is employed as a preservative in sunscreen lotions and sprays, ensuring their effectiveness over time.

E211 sodium benzoate is added to liquid soaps and hand sanitizers to prevent microbial contamination.
E211 sodium benzoate is used in the formulation of mouthwash and oral care products to inhibit the growth of bacteria.

E211 sodium benzoate plays a role in the preservation of pet shampoos and grooming products, maintaining their quality.
E211 sodium benzoate is found in veterinary medications and treatments to ensure their safety and efficacy.
In the paint industry, it is used as a preservative in water-based paints, primers, and coatings.

E211 sodium benzoate helps preserve the quality of printing inks used in various printing processes.
E211 sodium benzoate is employed in the preservation of wood stains and finishes.
In the agricultural sector, it is used as a fungicide and bactericide in some crop protection products.

E211 sodium benzoate is applied in the formulation of cutting fluids used in metalworking processes to prevent microbial growth.
E211 sodium benzoate is found in the production of household insecticides and pest control products.
Sodium benzoate is used in the preservation of leather and leather products, such as shoe polishes and leather treatments.
In the textile industry, E211 sodium benzoate is used as a preservative for textile dyes and chemicals.

E211 sodium benzoate is employed in the manufacturing of cooling and lubricating fluids for machining processes.
E211 sodium benzoate is used as a corrosion inhibitor in hydraulic systems, preventing rust and oxidation.
E211 sodium benzoate plays a role in the preservation of water-based adhesives used in packaging and paper industries.

E211 sodium benzoate is applied in the formulation of cutting-edge personal protective equipment (PPE) coatings to maintain their integrity.
In the construction sector, E211 sodium benzoate is used in the preservation of construction materials and coatings.

E211 sodium benzoate is found in the preservation of automotive fluids, including brake fluids and radiator coolants.
E211 sodium benzoate is employed in the formulation of specialty chemicals for oil and gas drilling applications.

E211 sodium benzoate is used as a preservative in industrial lubricants and greases.
E211 sodium benzoate is applied in the preservation of fire-resistant hydraulic fluids.
In the manufacturing of cleaning agents and degreasers, it is used as a preservative to maintain product stability.

E211 sodium benzoate is used in the preservation of photographic chemicals to extend their shelf life and maintain their effectiveness.
In the agriculture industry, it is employed as a preservative for crop protection formulations, including herbicides and fungicides.
E211 sodium benzoate plays a role in the preservation of wood adhesives and glues used in carpentry and woodworking.

E211 sodium benzoate is added to fountain solutions in the printing industry to inhibit microbial growth and prevent ink contamination.
E211 sodium benzoate is utilized in the formulation of cutting and grinding fluids for metalworking applications.
E211 sodium benzoate is found in the preservation of industrial coolants and antifreeze solutions.

E211 sodium benzoate is used as a preservative in the manufacturing of adhesives and sealants for construction and industrial applications.
E211 sodium benzoate is applied in the formulation of specialty coatings for corrosion protection in marine and offshore industries.
E211 sodium benzoate is employed in the preservation of mold release agents used in composite materials manufacturing.

In the electronics industry, it is used in the production of cooling and heat transfer fluids.
E211 sodium benzoate plays a role in the preservation of heat transfer fluids used in solar thermal systems.
E211 sodium benzoate is found in the preservation of hydraulic fluids for industrial equipment and machinery.

E211 sodium benzoate is used in the formulation of corrosion inhibitors for metal surfaces.
E211 sodium benzoate is applied in the preservation of cutting and grinding oils used in metal fabrication.

E211 sodium benzoate is employed as a preservative in specialty chemicals for oilfield drilling and production.
E211 sodium benzoate is used in the preservation of lubricating oils and greases used in automotive and industrial applications.
E211 sodium benzoate plays a role in the preservation of metalworking fluids, ensuring their stability and performance.

E211 sodium benzoate is found in the preservation of dielectric fluids used in electrical equipment.
E211 sodium benzoate is applied in the formulation of quenching fluids for heat treatment processes.
E211 sodium benzoate is used in the preservation of high-temperature heat transfer fluids.
E211 sodium benzoate plays a role in the preservation of process fluids and coolants in manufacturing plants.

E211 sodium benzoate is employed in the preservation of refrigeration fluids used in cooling systems.
E211 sodium benzoate is found in the formulation of specialty chemicals for wastewater treatment.
E211 sodium benzoate is used as a preservative in the production of cutting-edge nanofluids for various applications.
In the research and development sector, E211 sodium benzoate is employed as a preservative for laboratory reagents and chemicals.

DESCRIPTION

E211 sodium benzoate, with the chemical formula C7H5NaO2, is the sodium salt of benzoic acid.
E211 sodium benzoate is a widely used food preservative and additive with the E number E211.
E211 sodium benzoate is known for its ability to inhibit the growth of bacteria, yeast, and molds in food and beverages, thus helping to extend their shelf life and maintain their quality.
E211 sodium benzoate is commonly used in a variety of processed foods, soft drinks, fruit juices, condiments, and other products to prevent spoilage and microbial contamination.
E211 sodium benzoate is generally recognized as safe (GRAS) when used within specified limits in food products and beverages.

Sodium benzoate (E211) is a widely used food preservative and additive.
E211 sodium benzoate is the sodium salt of benzoic acid and is known for its antimicrobial properties.

E211 sodium benzoate is often employed to extend the shelf life of various food and beverage products.
E211 sodium benzoate is effective in inhibiting the growth of bacteria, yeast, and molds.
E211 sodium benzoate is commonly used in soft drinks, fruit juices, and carbonated beverages.
E211 sodium benzoate helps maintain the freshness and quality of processed foods.

E211 sodium benzoate is odorless and has a white or colorless appearance.
E211 sodium benzoate is highly soluble in water, making it easy to incorporate into liquid products.
E211 sodium benzoate is used in acidic foods and beverages due to its stability in low pH conditions.

E211 sodium benzoate is recognized for its ability to prevent spoilage and microbial contamination.
E211 sodium benzoate is generally considered safe for consumption when used within recommended limits.

In the pharmaceutical industry, it is used as a preservative in various medications.
E211 sodium benzoate is an effective ingredient in personal care products such as shampoos and cosmetics.
E211 sodium benzoate is added to condiments like ketchup and salad dressings to maintain product quality.

E211 sodium benzoate is used in dairy products like yogurt and sour cream to extend their freshness.
In the baking industry, it helps prevent mold growth in bread and pastry products.
E211 sodium benzoate is used in jams, jellies, and fruit preserves to prevent spoilage.

E211 sodium benzoate is often listed on food labels as a preservative under the code E211.
E211 sodium benzoate works by disrupting the microbial cell's ability to reproduce.
E211 sodium benzoate is considered effective at relatively low concentrations in food products.

E211 sodium benzoate has been approved for use in various countries and regions as a safe food additive.
E211 sodium benzoate is regulated by food safety authorities to ensure its proper use.

E211 sodium benzoate has a long history of safe use in the food and beverage industry.
E211 sodium benzoate plays a vital role in minimizing food waste by extending product shelf life.
E211 sodium benzoate remains a valuable tool for food preservation, contributing to the availability of safe and high-quality food products.

PROPERTIES

Chemical Formula: C7H5NaO2
Molar Mass: 144.11 grams/mol
Appearance: White, odorless, crystalline powder or granules
Solubility:
Highly soluble in water (approximately 65 g/100 mL at 25°C)
Insoluble in organic solvents such as ether and chloroform
Melting Point: 300°C (572°F) to 325°C (617°F)
Boiling Point: Decomposes before reaching a boiling point
Density: Approximately 1.44 g/cm³ (at 20°C)
pH: Alkaline in solution (pH may vary depending on concentration)
Odor: Odorless
Taste: Slightly salty or bitter taste
Hygroscopic: Absorbs moisture from the air (hygroscopic)
Stability: Stable under normal conditions; may decompose at high temperatures
Flammability: Non-flammable
Storage: Store in a cool, dry place away from incompatible substances

Chemical Properties:

E211 sodium benzoate dissociates in water to release sodium ions (Na+) and benzoate ions (C6H5COO-).
E211 sodium benzoate acts as a preservative by inhibiting the growth of bacteria, yeast, and molds through pH reduction in acidic conditions.

FIRST AID

Inhalation:

If E211 sodium benzoate dust or particles are inhaled and respiratory distress occurs, immediately move the affected person to an area with fresh air.
Keep the person calm and encourage them to breathe slowly and deeply.
If breathing difficulties persist or worsen, seek medical attention promptly.

Skin Contact:

In case of skin contact with E211 sodium benzoate, remove contaminated clothing and rinse the affected area thoroughly with copious amounts of water for at least 15 minutes.
Use a mild soap if available to wash the skin gently.
If irritation or redness persists, seek medical attention.
Contaminated clothing should be removed and washed before reuse.

Eye Contact:

If E211 sodium benzoate comes into contact with the eyes, rinse the affected eye(s) gently but thoroughly with lukewarm water for at least 15 minutes, holding the eyelids open to ensure thorough rinsing.
Seek immediate medical attention, even if there is no initial discomfort or redness.

Ingestion:

If Sodium benzoate is ingested accidentally, do not induce vomiting unless directed to do so by medical professionals.
Rinse out the mouth with water if the substance has been swallowed.
Seek immediate medical attention or contact a poison control center.
Provide them with as much information as possible about the ingestion, including the amount ingested and the individual's weight.

HANDLING AND STORAGE

Handling:

Personal Protective Equipment (PPE):
When working with Sodium benzoate, wear appropriate personal protective equipment, including safety goggles or a face shield, chemical-resistant gloves, and a lab coat or protective clothing.

Ventilation:
Use adequate ventilation systems, such as fume hoods or local exhaust, to minimize exposure to airborne particles and dust.

Avoid Inhalation:
Avoid breathing in dust, vapors, or aerosols. Use respiratory protection (e.g., N95 respirators) if working with fine powders or in poorly ventilated areas.

Prevent Skin and Eye Contact:
Prevent skin and eye contact by wearing suitable protective gear.
In case of accidental contact, follow first aid procedures.

Use Caution with Open Flames:
Do not use open flames, as E211 sodium benzoate may produce hazardous fumes or gases when heated.

Avoid Eating, Drinking, or Smoking:
Do not eat, drink, or smoke in areas where E211 sodium benzoate is handled.
Wash hands thoroughly after handling, especially before eating or drinking.

Labeling:
Ensure that containers are clearly labeled with the product name, hazard warnings, and handling instructions.

Storage:

Container:
Store Sodium benzoate in well-sealed, labeled containers that are specifically designed for chemical storage.
Containers should be made of compatible materials, such as glass or plastic.

Temperature:
Store the chemical in a cool, dry place, away from direct sunlight, heat sources, and temperature extremes.

Moisture Control:
Protect the substance from moisture by keeping the containers tightly closed.
Consider using desiccants to maintain a low-humidity environment.

Isolation:
Store Sodium benzoate separately from incompatible materials, such as strong acids, strong bases, and reactive metals, to prevent reactions.

Childproofing:
Keep the chemical out of reach of children and unauthorized personnel.

Fire Safety:
Store away from open flames, sparks, or sources of ignition.

Shelf Life:
Be aware of the product's shelf life and adhere to expiration dates. Dispose of expired or degraded material properly.

SYNONYMS

Benzoate of soda
Sodium salt of benzoic acid
Sodium benzenecarboxylate
Benzoic acid sodium salt
Antimol
Benzoic acid, sodium salt
Natriumbenzoat (in German)
E211 (as per its E number)
Sodium benzoicum (in Latin)
Benzoato de sodio (in Spanish)
Benzoate de sodium (in French)
Natrii benzoas (in Latin)
Benzoato di sodio (in Italian)
Benzoato de sódio (in Portuguese)
Natriev benzoát (in Czech)
Nátriumbenzoát (in Hungarian)
Benzoat sodowy (in Polish)
Nátriumbenzoat (in Slovak)
Benzoate sodium (in Dutch)
Nátriumbenzoát (in Danish)
Benzoato de sódio (in Brazilian Portuguese)
Natrijev benzoat (in Croatian)
Nátriumbenzoát (in Czech)
Sodium benzoate (in English)
Natriumbensoat (in Swedish)
E211 (by its E number)
Benzoic acid, sodium salt
Sodium benzenecarboxylate
Benzoate of soda
Benzoate sodium
Antimol
Natriumbenzoat (German)
Natrii benzoas (Latin)
Benzoato de sodio (Spanish)
Benzoato di sodio (Italian)
Nátriumbenzoát (Hungarian)
Benzoat sodowy (Polish)
Nátriumbenzoát (Slovak)
Nátriumbenzoát (Czech)
Benzoate sodium (Dutch)
Nátriumbenzoát (Danish)
Natrijev benzoat (Croatian)
Nátriumbenzoát (Czech)
Natriumbensoat (Swedish)
Benzoato de sódio (Portuguese)
Natriumbenzoaat (Dutch)
Nátriumbenzoát (Slovenian)
Nátriumbenzoát (Estonian)
Nátriumbenzoát (Lithuanian)
Nátriumbenzoát (Latvian)

E260 Acetic Acid's chemical formula is CH3COOH, and its molecular weight is 60.05 g/mol.
E260 Acetic Acid is a clear, colorless liquid that has a pungent odor and a sour taste.
E260 Acetic Acid is miscible with water and most common organic solvents.

CAS Number: 64-19-7
EC Number: 200-580-7
E number: E260 (preservatives)
Molecular Formula: C2H4O2 / CH3COOH

SYNONYMS:
Acetic acid, Ethanoic acid, Vinegar (when dilute), Hydrogen acetate, Methanecarboxylic acid, Ethylic acid, Ethanoic acid, Ethylic acid, Glacial acetic acid, Methanecarboxylic acid, Vinegar acid, CH3COOH, Acetasol, Acide acetique, Acido acetico, Azijnzuur, Essigsaeure, Octowy kwas, Acetic acid, glacial, Kyselina octova, UN 2789, Aci-jel, Shotgun, Ethanoic acid monomer, NSC 132953, Ethanoic acid, vinegar, ethylic acid, vinegar acid, methanecarboxylic acid, TCLP extraction fluid 2, shotgun, glacial acetic acid, glacial ethanoic acid, Ethanoic acid, Ethylic acid, Glacial acetic acid, Methanecarboxylic acid, Vinegar acid, CH3COOH, Acetasol, Acide acetique, Acido acetico, Azijnzuur, Essigsaeure, Octowy kwas, Acetic acid, glacial, Kyselina octova, UN 2789, Aci-jel, Shotgun, Ethanoic acid monomer, NSC 132953, BDBM50074329, FA 2:0, LMFA01010002, NSC132953, NSC406306, Acetic acid for HPLC >=99.8%, AKOS000268789, ACIDUM ACETICUM [WHO-IP LATIN], DB03166, UN 2789, Acetic acid >=99.5% FCC FG, Acetic acid natural >=99.5% FG, Acetic acid ReagentPlus(R) >=99%, CAS-64-19-7, USEPA/OPP Pesticide Code: 044001, Acetic acid USP 99.5-100.5%, NCGC00255303-01, Acetic acid 1000 microg/mL in Methanol, Acetic acid SAJ first grade >=99.0%, Acetic acid 1000 microg/mL in Acetonitrile, Acetic acid >=99.99% trace metals basis, Acetic acid JIS special grade >=99.7%, Acetic acid purified by double-distillation, NS00002089, Acetic acid UV HPLC spectroscopic 99.9%, EN300-18074, Acetic acid Vetec(TM) reagent grade >=99%, Bifido Selective Supplement B for microbiology, C00033, D00010, ORLEX HC COMPONENT ACETIC ACID GLACIAL, Q47512, VOSOL HC COMPONENT ACETIC ACID GLACIAL, Acetic acid glacial electronic grade 99.7%, TRIDESILON COMPONENT ACETIC ACID GLACIAL, A834671, ACETASOL HC COMPONENT ACETIC ACID GLACIAL, Acetic acid >=99.7% SAJ super special grade, ACETIC ACID GLACIAL COMPONENT OF BOROFAIR, ACETIC ACID GLACIAL COMPONENT OF ORLEX HC, ACETIC ACID GLACIAL COMPONENT OF VOSOL HC, SR-01000944354, ACETIC ACID GLACIAL COMPONENT OF TRIDESILON, SR-01000944354-1, ACETIC ACID GLACIAL COMPONENT OF ACETASOL HC, Glacial acetic acid meets USP testing specifications, InChI=1/C2H4O2/c1-2(3)4/h1H3(H,3,4), Acetic acid >=99.7% suitable for amino acid analysis, Acetic acid >=99.7% for titration in non-aqueous medium, Acetic acid for luminescence BioUltra >=99.5% GC, Acetic acid p.a. ACS reagent reag. ISO reag. Ph. Eur. 99.8%, Acetic acid semiconductor grade MOS PURANAL(TM) Honeywell 17926, Glacial acetic acid United States Pharmacopeia USP Reference Standard, Acetic acid puriss. p.a. ACS reagent reag. ISO reag. Ph. Eur. >=99.8%, Glacial Acetic Acid Pharmaceutical Secondary Standard Certified Reference Material, Acetic acid puriss. meets analytical specification of Ph. Eur. BP USP FCC 99.8-100.5%, acetic-acid, Glacial acetate, acetic cid, actic acid, UNII-Q40Q9N063P, acetic -acid, Distilled vinegar, Methanecarboxylate, Acetic acid glacial [USP:JAN], Acetasol (TN), Acetic acid glacial for LC-MS, Vinegar (Salt/Mix), HOOCCH3, 546-67-8, Acetic acid LC/MS Grade, ACETIC ACID [II], ACETIC ACID [MI], Acetic acid ACS reagent, bmse000191, bmse000817, bmse000857, Otic Domeboro (Salt/Mix), EC 200-580-7, Acetic acid (JP17/NF), ACETIC ACID [FHFI], ACETIC ACID [INCI], Acetic Acid [for LC-MS], ACETIC ACID [VANDF], NCIOpen2_000659, NCIOpen2_000682, Acetic acid glacial (USP), 4-02-00-00094 (Beilstein Handbook Reference), 77671-22-8, Glacial acetic acid (JP17), UN 2790 (Salt/Mix), ACETIC ACID [WHO-DD], ACETIC ACID [WHO-IP], ACETICUM ACIDUM [HPUS], GTPL1058, Acetic Acid Glacial HPLC Grade, Acetic acid analytical standard, Acetic acid Glacial USP grade, Acetic acid puriss. >=80%, Acetic acid 99.8% anhydrous, Acetic acid AR >=99.8%, Acetic acid LR >=99.5%, Acetic acid extra pure 99.8%, Acetic acid 99.5-100.0%, Acetic acid Glacial ACS Reagent, STR00276, Acetic acid puriss. 99-100%, Tox21_301453, Acetic acid glacial >=99.85%, acetic acid, ethanoic acid, 64-19-7, Ethylic acid, Vinegar acid, Acetic acid glacial, Glacial acetic acid, Acetic acid glacial, Methanecarboxylic acid, Acetasol, Essigsaeure, Acide acetique, Pyroligneous acid, Vinegar, Azijnzuur, Aceticum acidum, Acido acetico, Octowy kwas, Aci-jel, HOAc, ethoic acid, Kyselina octova, Orthoacetic acid, AcOH, Ethanoic acid monomer, Acetic, Caswell No. 003, Otic Tridesilon, MeCOOH, Acetic acid-17O2, Otic Domeboro, Acidum aceticum glaciale, Acidum aceticum, CH3-COOH, acetic acid-, CH3CO2H, UN2789, UN2790, EPA Pesticide Chemical Code 044001, NSC 132953, NSC-132953, NSC-406306, BRN 0506007, Acetic acid diluted, INS NO.260, Acetic acid [JAN], DTXSID5024394, MeCO2H, CHEBI:15366, AI3-02394, CH3COOH, INS-260, Q40Q9N063P, E-260, 10.Methanecarboxylic acid, CHEMBL539, NSC-111201, NSC-112209, NSC-115870, NSC-127175, Acetic acid-2-13C,d4, INS No. 260, DTXCID304394, E 260, Acetic-13C2 acid (8CI,9CI), Ethanoat, Shotgun, MFCD00036152, Acetic acid of a concentration of more than 10 per cent by weight of acetic acid, 285977-76-6, 68475-71-8, C2:0, acetyl alcohol, Orlex, Vosol, ACETIC-1-13C-2-D3 ACID-1 H (D), WLN: QV1, ACETIC ACID (MART.), ACETIC ACID [MART.], Acetic acid >=99.7%, 57745-60-5, 63459-47-2, FEMA Number 2006, ACETIC-13C2-2-D3 ACID, 97 ATOM % 13C, 97 ATOM % D, Acetic acid ACS reagent >=99.7%, ACY, HSDB 40, CCRIS 5952, 79562-15-5, methane carboxylic acid, EINECS 200-580-7, Acetic acid 0.25% in plastic container, Essigsaure, Ethylate, acetic acid

E260 Acetic Acid is a colourless liquid organic compound with pungent characteristic odour.
E260 Acetic Acid is an acid that occurs naturally.
E260 Acetic Acid can also be produced synthetically either by acetylene or by using methanol.

E260 Acetic Acid is considered as a natural preservative for food products.
E260 Acetic Acid has been used for hundreds of years as a preservative (vinegar, French for "sour wine").
If during the fermentation of grapes or other fruits, oxygen is allowed into the container, then bacteria convert the ethanol present into E260 Acetic Acid causing the wine to turn sour.

E260 Acetic Acid, CH3COOH, also known as ethanoic acid, is an organic acid which has a pungent smell.
E260 Acetic Acid is a weak acid, in that it is only partially dissociated in an aqueous solution.
E260 Acetic Acid is hygroscopic (absorbs moisture from the air) and freezes at 16.5C to a colourless crystalline solid.

E260 Acetic Acid is one of the simplest carboxylic acids, and is a very important industrial chemical.
E260 Acetic Acid is produced by biological and synthetic ways in the industry.
The salt and E260 Acetic Acid's ester are called acetate.

E260 Acetic Acid is completely soluble in water.
E260 Acetic Acid is a chemical reagent for the production of chemicals.
The most common one-time use of E260 Acetic Acid is for the production of vinyl acetate monomer as well as the production of acetic anhydride and esters.

The amount of E260 Acetic Acid in vinegar is relatively small.
E260 Acetic Acid, otherwise known as ethanoic acid, is a simple carboxylic acid that usually forms a liquid at room temperature.
E260 Acetic Acid is most widely used in table vinegar due to the preservative properties it holds and is the chemical responsible for the characteristic vinegar odour.

E260 Acetic Acid may be synthetically produced using methanol carbonylation, acetaldehyde oxidation, or butane/naphtha oxidation. E260 Acetic Acid is termed "glacial", and is completely miscible with water.
E260 Acetic Acid is the main component of vinegar.

E260 Acetic Acid appears as a clear, colorless liquid with a distinctive sour taste and pungent smell.
E260 Acetic Acid is used as a preservative, acidulant, and flavoring agent in mayonnaise and pickles.
Though E260 Acetic Acid’s considered safe, some are convinced it has potentially dangerous health effects.

E260 Acetic Acid systematically named ethanoic acid, is a colourless liquid organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
E260 Acetic Acid is an organic acid available in various standard strengths.

Pure E260 Acetic Acid is known as E260 Acetic Acid Glacial because it will freeze at moderate temperatures (16.6C).
E260 Acetic Acid is an organic compound with the chemical formula CH3COOH (also written as CH3CO2H or C2H4O2).
E260 Acetic Acid is a colourless liquid which when undiluted is also called ‘glacial E260 Acetic Acid’.

E260 Acetic Acid Food Grade is one of the simplest carboxylic acids.
E260 Acetic Acid is an important chemical reagent and industrial chemical, mainly used in the production of cellulose acetate for photographic film and polyvinyl acetate for wood glue, as well as synthetic fibres and fabrics.

E260 Acetic Acid, also known as ethanoic acid, is a colourless liquid and organic compound.
With the chemical formula CH₃COOH, E260 Acetic Acid is a chemical reagent for the production of chemicals.
E260 Acetic Acid has a CAS number of 64-19-7.

When undiluted, E260 Acetic Acid is sometimes called glacial acetic acid.
E260 Acetic Acid is an organic compound belonging to the weak carboxylic acids.
E260 Acetic Acid is the main component of vinegar (apart from water; vinegar is roughly 8% E260 Acetic Acid by volume), and has a distinctive sour taste and pungent smell.

The set of properties of E260 Acetic Acid classifies it as a broad-spectrum reagent and allows it to be used in a wide variety of industrial fields: from pharmacology and cosmetology to the chemical and food industries.
E260 Acetic Acid is one of the most common acids used in the food industry and household.

E260 Acetic Acid also has a wide range of applications in the chemical industry and is used in the synthesis of esters and vinyl acetate. Within a laboratory setting, E260 Acetic Acid is a commonly used solvent.
E260 Acetic Acid is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 1 000 000 tonnes per annum.

E260 Acetic Acid is a product of the oxidation of ethanol and of the destructive distillation of wood.
E260 Acetic Acid is used locally, occasionally internally, as a counterirritant and also as a reagent.
E260 Acetic Acid otic (for the ear) is an antibiotic that treats infections caused by bacteria or fungus.

While this is usually the least expensive way of purchasing E260 Acetic Acid we find that more dilute grades such as 90% are more in demand to eliminate most of the solidification problems.
E260 Acetic Acid may sound like it should be in a chemistry lab or science fair rather than in your kitchen pantry.

However, E260 Acetic Acid is actually the main compound found in vinegar and is responsible for both its unique flavor and acidity.
Not only that, but E260 Acetic Acid’s also believed to contribute to many of the health benefits of apple cider vinegar due to its potent medicinal properties.
E260 Acetic Acid, also known as ethanoic acid, is a chemical compound found in many different products.

E260 Acetic Acid’s perhaps most well-known as the main component of vinegar, apart from water, and is thought to supply ingredients like apple cider vinegar with many of their health-promoting properties.
Chemically speaking, the E260 Acetic Acid formula is C2H4O2, which can also be written as CH3COOH or CH3CO2H.

E260 Acetic Acid is a colorless, pungent, odorless liquid that miscible mixes with water to form solutions of varying concentrations.
Due to its ability to crystallize at an already positive temperature, E260 Acetic Acid is also known as “glacial”.
E260 Acetic Acid is a synthetic carboxylic acid with antibacterial and antifungal properties.

Although E260 Acetic Acid's mechanism of action is not fully known, undissociated acetic acid may enhance lipid solubility allowing increased fatty acid accumulation on the cell membrane or in other cell wall structures.
E260 Acetic Acid, as a weak acid, can inhibit carbohydrate metabolism resulting in subsequent death of the organism.

E260 Acetic Acid is present in most fruits.
Because of the presence of a carbon atom in the E260 Acetic Acid structure, it’s considered an organic compound.
The E260 Acetic Acid density is about 1.05 grams/cm³; compared to other compounds like nitric acid, sulfuric acid or formic acid, the density of E260 Acetic Acid is quite a bit lower.

Conversely, the E260 Acetic Acid melting point is significantly higher than many other acids, and the E260 Acetic Acid molar mass and E260 Acetic Acid boiling point tend to fall right about in the middle.
E260 Acetic Acid which is also known as methane carboxylic acid and ethanoic acid is basically a clear, colorless liquid, which has a strong and pungent smell.

Since E260 Acetic Acid has a carbon atom in its chemical formula, it is an organic compound and it comes with a chemical formula CH3COOH.
Interestingly, the word ‘acetic’ is derived from a Latin word called ‘acetum’ meaning ‘vinegar’.
Vinegar is the dilute form of E260 Acetic Acid and is the most common chemical substance among people.

E260 Acetic Acid is a main component of vinegar and also gives vinegar its characteristic smell.
E260 Acetic Acid (CH3COOH), also called ethanoic acid, is the most important of the carboxylic acids.
A dilute (approximately 5 percent by volume) solution of E260 Acetic Acid produced by fermentation and oxidation of natural carbohydrates is called vinegar; a salt, ester, or acylal of E260 Acetic Acid is called acetate.

Moving on, when E260 Acetic Acid or ethanoic acid is undiluted it is termed glacial E260 Acetic Acid.
E260 Acetic Acid is a weak acid but when it is in concentrated form, this acid is corrosive and can cause some damage to the skin.
E260 Acetic Acid appears as a clear colorless liquid with a strong odor of vinegar.

E260 Acetic Acid is produced by bacterial fermentation and thus present in all fermented products.
In mayonnaise, E260 Acetic Acid is added to increase the inactivation of Salmonella.
E260 Acetic Acid, known also as ethanoic acid, is a weak acid that is commonly used as a food preservative and flavoring agent.

E260 Acetic Acid's chemical formula is CH3COOH, and its molecular weight is 60.05 g/mol.
E260 Acetic Acid is a clear, colorless liquid that has a pungent odor and a sour taste.
E260 Acetic Acid is miscible with water and most common organic solvents.

E260 Acetic Acid is produced naturally in most organisms as a byproduct of metabolism.
E260 Acetic Acid is also a major component of vinegar, which is a solution of acetic acid and water that occurs naturally when ethanol in fermented fruit juices undergoes oxidation by acetic acid bacteria.
The production of vinegar has been an ancient practice of food preservation and flavoring that dates back to ancient times.

Flash point of E260 Acetic Acid is 104 °F.
Density of E260 Acetic Acid is 8.8 lb / gal.
E260 Acetic Acid is corrosive to metals and tissue.

E260 Acetic Acid, solution, more than 10% but not more than 80% acid appears as a colorless aqueous solution.
E260 Acetic Acid smells like vinegar.
E260 Acetic Acid is corrosive to metals and tissue.

E260 Acetic Acid, solution, more than 80% acid is a clear colorless aqueous solution with a pungent odor.
E260 Acetic Acid is faintly pink wet crystals with an odor of vinegar.
E260 Acetic Acid is a simple monocarboxylic acid containing two carbons.

E260 Acetic Acid has a role as a protic solvent, a food acidity regulator, an antimicrobial food preservative and a Daphnia magna metabolite.
E260 Acetic Acid is a conjugate acid of an acetate.
E260 Acetic Acid is a product of the oxidation of ethanol and of the destructive distillation of wood.

E260 Acetic Acid is a metabolite found in or produced by Escherichia coli.
E260 Acetic Acid is a natural product found in Camellia sinensis, Microchloropsis, and other organisms with data available.
E260 Acetic Acid is a synthetic carboxylic acid with antibacterial and antifungal properties.

E260 Acetic Acid has several applications outside of the food industry.
E260 Acetic Acid is used as a solvent in the production of various chemicals and is an important intermediate in the manufacture of polymers, fibers, and pharmaceuticals.

E260 Acetic Acid is classified as a weak acid because it only partially ionizes in water to produce hydrogen ions (H+) and acetate ions (CH3COO-).
The pH of a 1% solution of E260 Acetic Acid is approximately 2.4, which means it is acidic but relatively less acidic than some stronger acids like hydrochloric acid or sulfuric acid.

Although its mechanism of action is not fully known, undissociated E260 Acetic Acid may enhance lipid solubility allowing increased fatty acid accumulation on the cell membrane or in other cell wall structures.
E260 Acetic Acid is one of the simplest carboxylic acids.

E260 Acetic Acid is an important chemical reagent and industrial chemical that is used in the production of plastic soft drink bottles, photographic film; and polyvinyl acetate for wood glue, as well as many synthetic fibres and fabrics.
E260 Acetic Acid can be very corrosive, depending on the concentration.

E260 Acetic Acid is one ingredient of cigarette.
The acetyl group, derived from E260 Acetic Acid, is fundamental to the biochemistry of virtually all forms of life.
When bound to coenzyme A it is central to the metabolism of carbohydrates and fats.

However, the concentration of free E260 Acetic Acid in cells is kept at a low level to avoid disrupting the control of the pH of the cell contents.
E260 Acetic Acid is produced and excreted by certain bacteria, notably the Acetobacter genus and Clostridium acetobutylicum.
These bacteria are found universally in foodstuffs, water, and soil, and E260 Acetic Acid is produced naturally as fruits and some other foods spoil.

E260 Acetic Acid is also a component of the vaginal lubrication of humans and other primates, where it appears to serve as a mild antibacterial agent.
E260 Acetic Acid /əˈsiːtɪk/, systematically named ethanoic acid /ˌɛθəˈnoʊɪk/, is an acidic, colourless liquid and organic compound with the chemical formula CH3COOH (also written as CH3CO2H, C2H4O2, or HC2H3O2).

E260 Acetic Acid is both naturally occurring and synthetic.
Natural sources include fermentation and bacteria.
In fermentation, E260 Acetic Acid is produced when yeast breaks down sugar in the absence of oxygen.
Bacteria produce E260 Acetic Acid when they oxidize ethanol.

Synthetic E260 Acetic Acid is made by reacting methanol with carbon monoxide in the presence of a catalyst.
Vinegar is at least 4% E260 Acetic Acid by volume, making E260 Acetic Acid the main component of vinegar apart from water.
E260 Acetic Acid has been used, as a component of vinegar, throughout history from at least the third century BC.
E260 Acetic Acid is the second simplest carboxylic acid (after formic acid).

E260 Acetic Acid is an important chemical reagent and industrial chemical across various fields, used primarily in the production of cellulose acetate for photographic film, polyvinyl acetate for wood glue, and synthetic fibres and fabrics.
E260 Acetic Acid is a very important organic compound in the day-to-day lives of humans.

The desirable solvent properties of E260 Acetic Acid, along with its ability to form miscible mixtures with both polar and non-polar compounds, make it a very important industrial solvent.
E260 Acetic Acid is also known as ethanoic acid, ethylic acid, vinegar acid, and methane carboxylic acid.

E260 Acetic Acid is a byproduct of fermentation, and gives vinegar its characteristic odor.
Vinegar is about 4-6% E260 Acetic Acid in water.
More concentrated solutions can be found in laboratory use, and pure E260 Acetic Acid containing only traces of water is known as glacial E260 Acetic Acid.

Dilute solutions like vinegar can contact skin with no harm, but more concentrated solutions will burn the skin.
Glacial E260 Acetic Acid can cause skin burns and permanent eye damage, and will corrode metal.
E260 Acetic Acid is an organic compound with the formula CH3COOH.

E260 Acetic Acid is not considered toxic in small quantities and is generally recognized as safe by the US Food and Drug Administration (FDA) when used in accordance with good manufacturing practices.
E260 Acetic Acid has a strong odor and taste.

The odor of E260 Acetic Acid is similar to that of vinegar and the taste is sour.
The safety of E260 Acetic Acid depends on its concentration, with higher concentrations being more corrosive to skin and eyes.
In summary, E260 Acetic Acid is a weak acid that is commonly used as a food preservative and flavoring agent.

E260 Acetic Acid is a carboxylic acid consisting of a methyl group that is attached to a carboxyl functional group.
The systematic IUPAC name of E260 Acetic Acid is ethanoic acid and its chemical formula can also be written as C2H4O2.
Vinegar is a solution of E260 Acetic Acid in water and contains between 5% to 20% ethanoic acid by volume.

The pungent smell and the sour taste are characteristic of the E260 Acetic Acid present in it.
An undiluted solution of E260 Acetic Acid is commonly referred to as glacial E260 Acetic Acid.
E260 Acetic Acid forms crystals which appear like ice at temperatures below 16.6oC.

E260 Acetic Acid (CH3COOH), the most important of the carboxylic acids.
A dilute (approximately 5 percent by volume) solution of E260 Acetic Acid produced by fermentation and oxidation of natural carbohydrates is called vinegar; a salt, ester, or acylal of E260 Acetic Acid is called acetate.

Industrially, E260 Acetic Acid is used in the preparation of metal acetates, used in some printing processes; vinyl acetate, employed in the production of plastics; cellulose acetate, used in making photographic films and textiles; and volatile organic esters (such as ethyl and butyl acetates), widely used as solvents for resins, paints, and lacquers.

Biologically, E260 Acetic Acid is an important metabolic intermediate, and it occurs naturally in body fluids and in plant juices.
E260 Acetic Acid has been prepared on an industrial scale by air oxidation of acetaldehyde, by oxidation of ethanol (ethyl alcohol), and by oxidation of butane and butene.

Today E260 Acetic Acid is manufactured by a process developed by the chemical company Monsanto in the 1960s; it involves a rhodium-iodine catalyzed carbonylation of methanol (methyl alcohol).
Pure E260 Acetic Acid, often called glacial E260 Acetic Acid, is a corrosive, colourless liquid (boiling point 117.9 °C [244.2 °F]; melting point 16.6 °C [61.9 °F]) that is completely miscible with water.

E260 Acetic Acid is a clear, colorless, organic liquid with a pungent odor similar to household vinegar.
E260 Acetic Acid or glacial E260 Acetic Acid, also known as ethanoic acid, is an organic compound with the chemical formula CH3COOH.
Pure glacial E260 Acetic Acid (anhydrous E260 Acetic Acid) is a colorless, hygroscopic liquid with a strong pungent odor.

The freezing point is 16.6°C, and E260 Acetic Acid turns into colorless crystals after solidification.
E260 Acetic Acid is an organic monobasic acid and can be miscible with water in any proportion.
E260 Acetic Acid is particularly corrosive to metals.

Another important use of E260 Acetic Acid is as a chemical intermediate.
Lastly, E260 Acetic Acid is an important ingredient in the winemaking process.
In this case, E260 Acetic Acid is produced naturally as a byproduct of the wine fermentation process.

However, if E260 Acetic Acid levels are too high, it can cause a wine to taste or smell like vinegar, which is undesirable.
To avoid this, winemakers use sulfites to inhibit the growth of E260 Acetic Acid bacteria in the wine.
E260 Acetic Acid is also an effective cleaning agent, especially when it comes to eliminating stubborn stains or mineral build-up due to hard water.

E260 Acetic Acid is widely found in nature, such as in the fermentation metabolism and putrefaction products of various glacial E260 Acetic Acid bacteria.
E260 Acetic Acid is also the main component of vinegar.
Moreover, glacial E260 Acetic Acid always plays an important role in many chemical reactions.

For example, E260 Acetic Acid can undergo displacement reactions with metals such as iron, zinc, and copper to generate metal acetates and hydrogen.
In addition, E260 Acetic Acid can react with alkalis, alkaline oxides, salts and certain metal oxides.
E260 Acetic Acid is an organic chemical substance, it is a colourless liquid with a very distinctive odour.

One of its most common uses is in the composition of vinegar, although E260 Acetic Acid is also used in cosmetics and pharmaceuticals, in the food, textile and chemical industries.
On an industrial level, E260 Acetic Acid is produced through the carbonylation of methanol and is used as a raw material for the production of different compounds.

E260 Acetic Acid can also be obtained through the food industry by the acetic fermentation process of ethanol, or more commonly explained, through alcoholic fermentation and with the distillation of wood.
Pure E260 Acetic Acid or glacial E260 Acetic Acid, also known as CH3COOH, is a liquid that can be harmful to our health due to its irritating and corrosive properties and can cause severe skin, eye and digestive tract irritation.

However, thanks to its combination with different substances, E260 Acetic Acid is possible to obtain everyday products that may be familiar to everyone, such as vinegar.
Vinegar is a hygroscopic substance, i.e. it can absorb moisture from its surroundings.

Therefore, when it is mixed with water, there is a very significant reduction in its volume.
On the other hand, when E260 Acetic Acid 100 % is exposed to low temperatures, the surface, also known as acetic essence, crystallises and forms ice-like crystals at the top.

Due to the chemical structure of E260 Acetic Acid, it has a very high boiling point.
Furthermore, it is worth noting that E260 Acetic Acid, being a carboxylic acid, has the ability to dissociate, but only slightly, as it is a weak acid [FC1].
Moreover, thanks to this ability to dissociate, E260 Acetic Acid conducts electricity effectively.

E260 Acetic Acid is an organic compound with the chemical formula CH3COOH.
E260 Acetic Acid is an organic monobasic acid and is the main component of vinegar.
Pure anhydrous E260 Acetic Acid (glacial E260 Acetic Acid) is a colorless, hygroscopic liquid with a freezing point of 16.6 ℃ (62 ℉).

After solidification, E260 Acetic Acid becomes a colorless crystal.
E260 Acetic Acid or ethanoic acid is a colourless liquid organic compound with the molecular formula CH3COOH.
When E260 Acetic Acid is dissolved in water, it is termed glacial E260 Acetic Acid.

Vinegar is no less than 4 per cent E260 Acetic Acid by volume, aside from water, allowing E260 Acetic Acid to be the main ingredient of vinegar.
E260 Acetic Acid is produced primarily as a precursor to polyvinyl acetate and cellulose acetate, in addition to household vinegar.
E260 Acetic Acid is a weak acid since the solution dissociates only slightly.

But concentrated E260 Acetic Acid is corrosive and can damage the flesh.
The second simplest carboxylic acid is E260 Acetic Acid (after formic acid).
E260 Acetic Acid consists of a methyl group to which a carboxyl group is bound.

E260 Acetic Acid's acidic nature helps to loosen dirt, grime, and other impurities from surfaces.
E260 Acetic Acid is found naturally in many foods, including vinegar and fermented products.
However, when used as an additive, E260 Acetic Acid is typically produced synthetically.

E260 Acetic Acid is generally recognized as safe (GRAS) when used in accordance with good manufacturing practices.
Overall, E260 Acetic Acid is considered a safe food additive when used within recommended limits.
As with any food additive, E260 Acetic Acid is essential to follow regulations and guidelines set by relevant authorities.

USES and APPLICATIONS of E260 ACETIC ACID:
In foods, E260 Acetic Acid is used for its antibacterial properties, as an acidity stabiliser, diluting colours, as a flavouring agent and for inhibiting mould growth in bread.

In brewing, E260 Acetic Acid is used to reduce excess losses of carbohydrate from the germinated barley and to compensate for production variations, so producing a consistent quality beer.
E260 Acetic Acid can be found in beer, bread, cheese, chutney, horseradish cream, pickles, salad cream, brown sauce, fruit sauce, mint sauce and jelly and tinned baby food, sardines and tomatoes.

In the home, diluted E260 Acetic Acid is often used in descaling agents.
In the food industry, E260 Acetic Acid is used under the food additive (EU number E260) as an acidity regulator and as a condiment.
E260 Acetic Acid is widely approved for usage as a food additive.

E260 Acetic Acid 80% is an essential chemical with a wide range of applications.
E260 Acetic Acid is a strong organic acid, also known as ethanoic or vinegar acid, and is used in a variety of industries, from the production of paints and adhesives to the food and pharmaceutical industries.

E260 Acetic Acid is an efficient solvent and a condensing agent in chemical synthesis processes.
E260 Acetic Acid is also used in the production of vinyl acetate, a key ingredient in polymer manufacturing.
E260 Acetic Acid is a highly concentrated solution, ideal for professionals and experienced users.

With E260 Acetic Acid you can remove stubborn limescale, green deposits and other types of pollution.
In general, for most applications E260 Acetic Acid should first be diluted with water.
For a ready-made solution of E260 Acetic Acid that you can use immediately for your cleaning work, you can also purchase cleaning vinegar .

E260 Acetic Acid is most commonly used in the production of vinyl acetate monomer (VAM), in ester production and for the breeding of bees.
As a natural acid, E260 Acetic Acid offers a wide range of possible applications: e.g. in cleaning formulations and for decalcification.
In addition, E260 Acetic Acid is commonly used as a biogenic herbicide, although commercial use as a herbicide is not permitted on enclosed areas.

E260 Acetic Acid is often used as table vinegar.
E260 Acetic Acid is also used directly as a condiment, and in the pickling of vegetables and other foods.
E260 Acetic Acid is used as the main component in the subsequent synthesis in the process of food and pharmaceutical production.

Applications of E260 Acetic Acid: Adhesives/sealants-B&C, Agriculture intermediates, Apparel, Architectural coatings, Automotive protective coatings, Building materials, Commercial printing inks, Construction chemicals, Decorative interiors, Fertilizer, Food ingredients, Food preservatives, Formulators, Hard surface care, Industrial cleaners, Institutional cleaners, Intermediates, Oil or gas processing, Other-food chemicals, Other-transportation, Packaging components non-food contact, Paints & coatings, Pharmaceutical chemicals, Process additives, Refining, Specialty chemicals, Starting material, and Water treatment industrial.

E260 Acetic Acid is a raw material used for the production of many downstream products.
For applications in drugs, foods, or feeds, Eastman provides E260 Acetic Acid in grades appropriate for these regulated uses.
E260 Acetic Acid is most commonly found in vinegar, which is used in recipes ranging from salad dressings to condiments, soups and sauces.

Vinegar is also used as a food preservative and pickling agent.
Plus, it can even be used to make natural cleaning products, skin toners, bug sprays and more.
Some medications contain E260 Acetic Acid, including those used to treat ear infections.

Some also use E260 Acetic Acid in the treatment of other conditions, including warts, lice and fungal infections, although more research is needed to evaluate its safety and effectiveness.
E260 Acetic Acid is also used by manufacturers to create a variety of different products.

In particular, E260 Acetic Acid is used to make chemical compounds like vinyl acetate monomer as well as perfumes, oral hygiene products, skin care products, inks and dyes.
Release to the environment of E260 Acetic Acid can occur from industrial use: industrial abrasion processing with low release rate (e.g. cutting of textile, cutting, machining or grinding of metal).

Food additive E260 Acetic Acid is widely used in marinating, canning, making mayonnaise and sauces and other foods.
In one of E260 Acetic Acid's most common form, vinegar is also used directly as a condiment, and in the pickling of vegetables and other foods to preserve food against bacteria and fungi.

In brewing, E260 Acetic Acid is used to reduce excess losses of carbohydrate from the germinated barley and to compensate for production variations, so producing a consistent quality beer.
When used as food additive, E260 Acetic Acid has a E number 260.

E260 Acetic Acid can be found in beer, bread, cheese, chutney, horseradish cream, pickles, salad cream, brown sauce, fruit sauce, mint sauce and jelly and tinned baby food, sardines and tomatoes.

Other release to the environment of E260 Acetic Acid is likely to occur from: indoor use in long-life materials with low release rate (e.g. flooring, furniture, toys, construction materials, curtains, foot-wear, leather products, paper and cardboard products, electronic equipment) and outdoor use in long-life materials with low release rate (e.g. metal, wooden and plastic construction and building materials).

E260 Acetic Acid can be found in products with material based on: paper (e.g. tissues, feminine hygiene products, nappies, books, magazines, wallpaper), leather (e.g. gloves, shoes, purses, furniture), fabrics, textiles and apparel (e.g. clothing, mattress, curtains or carpets, textile toys) and wood (e.g. floors, furniture, toys).

E260 Acetic Acid is used in the following products: laboratory chemicals, pH regulators and water treatment products, water treatment chemicals, plant protection products and washing & cleaning products.
E260 Acetic Acid is used in the following areas: formulation of mixtures and/or re-packaging.

E260 Acetic Acid is used for the manufacture of: chemicals.
Other release to the environment of E260 Acetic Acid is likely to occur from: outdoor use and indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners).

E260 Acetic Acid is used in the following products: coating products, perfumes and fragrances, paper chemicals and dyes, textile treatment products and dyes, metal surface treatment products, non-metal-surface treatment products and polymers.
E260 Acetic Acid is used by consumers, in articles, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.

Release to the environment of E260 Acetic Acid can occur from industrial use: formulation of mixtures, formulation in materials, manufacturing of the substance, in processing aids at industrial sites, as an intermediate step in further manufacturing of another substance (use of intermediates), as processing aid, for thermoplastic manufacture, as processing aid, of substances in closed systems with minimal release and in the production of articles.

E260 Acetic Acid is used in the following products: laboratory chemicals, pH regulators and water treatment products, oil and gas exploration or production products, water treatment chemicals, washing & cleaning products, polymers and coating products.
E260 Acetic Acid is used in the following areas: mining and formulation of mixtures and/or re-packaging.

E260 Acetic Acid is approved to use as food addictive in EU and generally recognized as safe food substance in the US.
In addition to vinegar, E260 Acetic Acid is used as a food additive and preservative in a variety of other foods, including baked goods, processed meats, cheeses, and condiments.

Many pickled foods, like pickles and sauerkraut, also contain E260 Acetic Acid as a natural byproduct of the fermentation process.
E260 Acetic Acid is also used in the production of various food ingredients, including salts, esters, and anhydrides.
These derivatives of E260 Acetic Acid are used as preservatives, flavorings, and emulsifiers in processed foods.
Some examples of these derivatives include sodium acetate, ethyl acetate, and acetic anhydride.

E260 Acetic Acid is used for the manufacture of: chemicals, textile, leather or fur, wood and wood products and pulp, paper and paper products.
Release to the environment of E260 Acetic Acid can occur from industrial use: in processing aids at industrial sites, as an intermediate step in further manufacturing of another substance (use of intermediates) and manufacturing of the substance.

Release to the environment of E260 Acetic Acid can occur from industrial use: manufacturing of the substance, in processing aids at industrial sites, as an intermediate step in further manufacturing of another substance (use of intermediates), formulation of mixtures, formulation in materials, in the production of articles, as processing aid, for thermoplastic manufacture, as processing aid and of substances in closed systems with minimal release.

E260 Acetic Acid is used in the following products: coating products, washing & cleaning products, air care products, lubricants and greases, fillers, putties, plasters, modelling clay, anti-freeze products, fertilisers, plant protection products, finger paints, biocides (e.g. disinfectants, pest control products), welding & soldering products and textile treatment products and dyes.

Other release to the environment of E260 Acetic Acid is likely to occur from: outdoor use, indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and indoor use in close systems with minimal release (e.g. cooling liquids in refrigerators, oil-based electric heaters).

E260 Acetic Acid is also used in the production of various adhesives, coatings, and inks, and is used to produce cellulose acetate, which is used in photographic films and other applications.
E260 Acetic Acid is found naturally in many foods and is also produced synthetically for a variety of industrial applications.

Derivatives of E260 Acetic Acid are used as food additives and preservatives, as well as in the production of various chemicals and materials.
E260 Acetic Acid is one of the simplest carboxylic acid.
E260 Acetic Acid has a variety of uses, ranging from food and medical to industrial.

As mentioned earlier, E260 Acetic Acid is primarily found in vinegar.
E260 Acetic Acid's also used as food additive (E number E260) for regulating acidity and as a preservative.
E260 Acetic Acid is also essential in the pickling process, which involves preserving vegetables or fruits (such as cucumbers, beets, or watermelon rind) in vinegar.

E260 Acetic Acid helps to prevent the growth of harmful bacteria and preserves the vegetables or fruits' natural color, flavor, and texture.
Pickling is a common technique used to preserve foods, especially in countries with long winter seasons where fresh produce is not available.

Industrially, E260 Acetic Acid is used in the preparation of metal acetates, used in some printing processes; vinyl acetate, employed in the production of plastics; cellulose acetate, used in making photographic films and textiles; and volatile organic esters (such as ethyl and butyl acetates), widely used as solvents for resins, paints, and lacquers.

Biologically, E260 Acetic Acid is an important metabolic intermediate, and it occurs naturally in body fluids and in plant juices.
Aside from its uses as a natural preservative and common ingredient in a variety of products, E260 Acetic Acid has also been associated with several impressive health benefits.

In addition to its potent anti-bacterial properties, E260 Acetic Acid is also thought to reduce blood sugar levels, promote weight loss, alleviate inflammation and control blood pressure.
As chemical distributors, the purposes for which this type of E260 Acetic Acid is processed are varied.

As mentioned above, E260 Acetic Acid can be found in many grocery shops as white vinegar.
In such products, E260 Acetic Acid cannot be found in its pure form, but only in small quantities.
E260 Acetic Acid is also present in foods such as canned and pickled foods, cheese and dairy products, sauces or prepared salads.

E260 Acetic Acid is also commonly used in the pharmaceutical, cosmetic and industrial industries both to produce other substances and to regulate their properties, especially with regards to their pH.
Due to its strong odour, one of its other main uses is in cosmetics as a regulator in the aroma of fragrances, i.e. E260 Acetic Acid achieves a balance between sweet smells in particular.

In the textile industry, E260 Acetic Acid is used to dye fabrics and produce fabrics such as viscose or latex.
In the chemical industry, E260 Acetic Acid is used in the production of cleaning products and, in the pharmaceutical industry, in supplements and some medicines, as it is capable of stabilising blood pressure and reducing blood sugar levels.

E260 Acetic Acid is also a common ingredient in ointments.
In households diluted E260 Acetic Acid is often used as a cleaning agent. In the food industry E260 Acetic Acid is used as an acidity regulator.
E260 Acetic Acid is used to make other chemicals, as a food additive, and in petroleum production.

E260 Acetic Acid is used locally, occasionally internally, as a counterirritant and also as a reagent.
E260 Acetic Acid otic (for the ear) is an antibiotic that treats infections caused by bacteria or fungus.
In households, diluted E260 Acetic Acid is often used in descaling agents.

In the food industry, E260 Acetic Acid is controlled by the food additive code E260 as an acidity regulator and as a condiment.
In biochemistry, the acetyl group, derived from E260 Acetic Acid, is fundamental to all forms of life.
When bound to coenzyme A, E260 Acetic Acid is central to the metabolism of carbohydrates and fats.

The global demand for E260 Acetic Acid is about 6.5 million metric tonnes per year (t/a), manufactured from methanol.
E260 Acetic Acid's production and subsequent industrial use poses health hazards to workers, including incidental skin damage and chronic respiratory injuries from inhalation.

E260 Acetic Acid is a chemical reagent for the production of chemical compounds.
The largest single use of E260 Acetic Acid is in the production of vinyl acetate monomer, closely followed by acetic anhydride and ester production.
The volume of E260 Acetic Acid used in vinegar is comparatively small.

In the field of analytical chemistry, glacial E260 Acetic Acid is widely used in order to estimate substances that are weakly alkaline.
E260 Acetic Acid has a wide range of applications as a polar, protic solvent.
E260 Acetic Acid is used as an antiseptic due to its antibacterial qualities

The manufacture of rayon fiber involves the use of E260 Acetic Acid.
Medically, E260 Acetic Acid has been employed to treat cancer by its direct injection into the tumour.
Being the major constituent of vinegar, E260 Acetic Acid finds use in the pickling of many vegetables.

E260 Acetic Acid is used in the production of a wide range of chemicals and materials, such as vinyl acetate monomer (VAM), cellulose acetate, and acetic anhydride.
These chemicals are used in various industries, including textiles, plastics, coatings, and adhesives.

E260 Acetic Acid can also be used to produce synthetic fabrics that resemble natural ones such as silk, wool or cotton.
E260 Acetic Acid can be used to increase the acidity (and lower the pH) of food products as well as improve the organoleptic quality by giving the product an acid flavor, such as salt and vinegar chips.

E260 Acetic Acid is also a popular preservative as it stops bacterial growth in dressings, sauces, cheese, and pickles.
E260 Acetic Acid/vinegar is used to pickle foods, which is a type of preservation method. When used with baking soda, acetic acid also works as a chemical leavening agent.

Besides food, E260 Acetic Acid has been used in medicine, such as in ear drops, and a number of industrial processes.
E260 Acetic Acid is used to make cellulose acetate and polyvinyl acetate and glacial acetic acid in particular is frequently used as a solvent.
As mentioned before, E260 Acetic Acid is extensively used as a food preservative.

E260 Acetic Acid makes foods less hospitable to harmful bacteria that can cause food poisoning.
When used in small amounts, E260 Acetic Acid can effectively extend the shelf life of food items.
Furthermore, E260 Acetic Acid can also be added to pickling liquid to help maintain the pickled product's acidity level, thereby making it last longer.

Another popular application of E260 Acetic Acid is as a natural food flavour enhancer.
Along with improving the taste of many processed foods including sauces, dressings, and condiments, E260 Acetic Acid is also used to provide a sour tang to beverages like soda and energy drinks.

E260 Acetic Acid is added in small amounts to these products in order to impart a tart, refreshing taste that many consumers prefer.
E260 Acetic Acid is used in a wide variety of household cleaning products, including all-purpose cleaners, glass cleaners, and bathroom cleaning solutions.
In addition to its use in household cleaners, E260 Acetic Acid is also used as a natural weed killer.

E260 Acetic Acid can be sprayed on weeds in gardens and lawns to kill them without contaminating the soil.
Some environmentally conscious gardeners prefer using vinegar sprays instead of toxic chemical herbicides, as E260 Acetic Acid is considered a more eco-friendly solution.

Some research has also shown that E260 Acetic Acid may have potential health benefits.
For instance, E260 Acetic Acid has been studied for its potential to lower blood sugar levels and improve insulin sensitivity.
In addition, E260 Acetic Acid may help with weight loss by reducing appetite and promoting feelings of fullness.

However, more research is needed to fully understand the potential health benefits of E260 Acetic Acid.
In terms of safety, E260 Acetic Acid should be handled with care.
To summarize, E260 Acetic Acid is a versatile ingredient with numerous applications.

The manufacture of rubber involves the use of E260 Acetic Acid.
E260 Acetic Acid is also used in the manufacture of various perfumes.
E260 Acetic Acid is widely used in the production of VAM (vinyl acetate monomer).

When two molecules of E260 Acetic Acid undergo a condensation reaction together, the product formed is acetic anhydride.
E260 Acetic Acid is widely used in the industrial preparation of dimethyl terephthalate (DMT).
E260 Acetic Acid is used in the manufacture of acetic anhydride, cellulose acetate, vinyl acetate monomer, acetic esters, chlorE260 Acetic Acid, plastics, dyes, insecticides, photographic chemicals, and rubber.

Other commercial uses of E260 Acetic Acid include the manufacture of vitamins, antibiotics, hormones, and organic chemicals, and as a food additive (acidulant).
E260 Acetic Acid is also used in various textile printing processes.
E260 Acetic Acid is the main component of vinegar, which contains 4 to 18% E260 Acetic Acid.

E260 Acetic Acid is used as a food preservative and food additive (known as E260).
E260 Acetic Acid is used as a raw material and solvent in the production of other chemical products, in oil and gas production, and in the food and pharmaceutical industries.

Large quantities of E260 Acetic Acid are used to make products such as ink for textile printing, dyes, photographic chemicals, pesticides, pharmaceuticals, rubber and plastics.
E260 Acetic Acid is also used in some household cleaning products to remove lime scale.

E260 Acetic Acid is commonly used as a food preservative, flavour enhancer, and cleaning agent.
E260 Acetic Acid also has potential health benefits, although further research is needed to confirm these benefits.
As with any chemical, E260 Acetic Acid should be handled with care and stored properly to minimize risk of injury or damage to property.

In conclusion, E260 Acetic Acid is a widely-used food ingredient with many applications and benefits.
E260 Acetic Acid is a natural substance that is safe when used appropriately.
Whether you're using it in the kitchen or for cleaning purposes, E260 Acetic Acid is a versatile and effective solution that has been relied upon for centuries.

E260 Acetic Acid is a versatile and widely-used food ingredient with a range of possible benefits and applications, as well as a few drawbacks.
Understanding the properties and uses of E260 Acetic Acid is essential for anyone working with food or chemicals.
In addition to E260 Acetic Acid, there are other types of acids that are used in food production, such as ascorbic acid (vitamin C), citric acid, and malic acid.

These acids are commonly used as preservatives, stabilizers, flavor enhancers, and acidulants, depending on the specific product formulation.
While each type of acid has its own unique properties, E260 Acetic Acid stands out for its sour taste and pungent aroma.
One of the key applications of E260 Acetic Acid is in the production of vinegar, which is a widely-used condiment that is made by fermenting ethanol and other sugars.

Apple cider vinegar, balsamic vinegar, and white vinegar are some of the most popular vinegar varieties available.
Each type of vinegar has E260 Acetic Acid's own unique flavor and can be used in a range of recipes, from marinades to salad dressings.
Acidity regulator E260 Acetic Acid is commonly used in food as a preservative and flavoring agent.

E260 Acetic Acid is primarily used to regulate the acidity levels in various food products, including pickles, sauces, dressings, and condiments.
Additionally, acidity regulator E260 Acetic Acid is effective in preventing the growth of bacteria and fungi in food, extending its shelf life.
E260 Acetic Acid is considered safe for consumption when used within the approved limits set by regulatory authorities.

E260 Acetic Acid is commonly used in pickled vegetables, dressings, sauces, and condiments to provide tartness and enhance flavors.
E260 Acetic Acid has been used in food preservation and flavoring for centuries.
E260 Acetic Acid is a commonly used additive in the food industry.

E260 Acetic Acid is a natural acid found in vinegar and is widely used as a food preservative and flavoring agent.
E260 Acetic Acid is known for its sour taste and is often added to various food products such as pickles, sauces, condiments, and dressings to enhance their flavor and extend their shelf life.

As a food preservative, E260 Acetic Acid works by creating an acidic environment that inhibits the growth of bacteria and other microorganisms.
This helps to prevent food spoilage and increase E260 Acetic Acid's stability.
E260 Acetic Acid also acts as a pH regulator, helping to maintain the desired acidity level in certain foods.

As with any food additive, it is recommended to consume foods containing E260 Acetic Acid in moderation and as part of a balanced diet.
In conclusion, E260 Acetic Acid is a widely used food additive that serves both as a preservative and a flavor enhancer.
E260 Acetic Acid provides a sour taste and helps to extend the shelf life of various food products.

-Acetic acid with formula CH3COOH or food additive E260 is used:
*food industry – known as additive E260, is involved in the production of dairy products, salads, sauces, dressings, marinades and canned food;
*Pharmaceutical industry – is part of aspirin, phenacetin, other drugs and dietary supplements that stabilize blood pressure and reduce blood sugar;
*textile industry – as a component for the manufacture and dyeing of rayon, latex fabrics;
*cosmetic sphere – used to balance the smell and regulate the characteristics of various compositions;
*chemical industry – production of cleaning and detergents, household chemicals, acetone, synthetic dyes;
*as a solvent for varnishes, latex coagulant;
*as an acetylating agent in organic synthesis;
*salts of acetic acid (Fe, Al, Cr, etc.) – mordants for dyeing, etc.

-Breeding of bees:
E260 Acetic Acid fumigation will kill a wide variety of pathogens, such as the causative agents of Cretaceous brood, European foulbrood, Nosema and Amoeba.
E260 Acetic Acid will also eliminate all stages of the wax moth except the pupae.

-Vinyl acetate monomer:
Production of vinyl acetate monomer (VAM), the application consumes approximately 40% to 45% of the world's E260 Acetic Acid production.
The reaction is with ethylene and E260 Acetic Acid with oxygen over a palladium catalyst.

-Ester production:
E260 Acetic Acid esters are used as a solvent in inks, paints and coatings.
Esters include ethyl acetate, n-butyl acetate, isobutyl acetate, and propyl acetate

-Use as a solvent:
E260 Acetic Acid is an excellent polar protic solvent.
E260 Acetic Acid is often used as a recrystallization solvent to purify organic compounds.
E260 Acetic Acid is used as a solvent in the production of terephthalic acid (TPA), a raw material for the production of polyethylene terephthalate (PET).

-Medical use of E260 Acetic Acid:
E260 Acetic Acid injection into a tumor has been used to treat cancer since the 1800s.
E260 Acetic Acid is used as part of cervical cancer screening in many areas in the developing world.

The acid is applied to the cervix and if an area of white appears after about a minute the test is positive.
E260 Acetic Acid is an effective antiseptic when used as a 1% solution, with broad spectrum of activity against streptococci, staphylococci, pseudomonas, enterococci and others.

E260 Acetic Acid may be used to treat skin infections caused by pseudomonas strains resistant to typical antibiotics.
While diluted E260 Acetic Acid is used in iontophoresis, no high quality evidence supports this treatment for rotator cuff disease.
As a treatment for otitis externa, it is on the World Health Organization's List of Essential Medicines.

-Foods uses of E260 Acetic Acid:
E260 Acetic Acid has 349 kcal (1,460 kJ) per 100 g.
Vinegar is typically no less than 4% E260 Acetic Acid by mass.
Legal limits on E260 Acetic Acid content vary by jurisdiction.

Vinegar is used directly as a condiment, and in the pickling of vegetables and other foods.
Table vinegar tends to be more diluted (4% to 8% E260 Acetic Acid), while commercial food pickling employs solutions that are more concentrated.
The proportion of E260 Acetic Acid used worldwide as vinegar is not as large as industrial uses, but it is by far the oldest and best-known application.

-E260 Acetic Acid as a Solvent:
In its liquid state, CH3COOH is a hydrophile (readily dissolves in water) and also a polar, protic solvent.
A mixture of E260 Acetic Acid and water is, in this manner, similar to a mixture of ethanol and water.
E260 Acetic Acid also forms miscible mixtures with hexane, chloroform, and several oils.
However, E260 Acetic Acid does not form miscible mixtures with long-chain alkanes (such as octane).

-Vinyl acetate monomer:
The primary use of E260 Acetic Acid is the production of vinyl acetate monomer (VAM).
In 2008, this application was estimated to consume a third of the world's production of E260 Acetic Acid.

The reaction consists of ethylene and E260 Acetic Acid with oxygen over a palladium catalyst, conducted in the gas phase.
2 H3C−COOH + 2 C2H4 + O2 → 2 H3C−CO−O−CH=CH2 + 2 H2O
Vinyl acetate can be polymerised to polyvinyl acetate or other polymers, which are components in paints and adhesives

-Ester production:
The major esters of E260 Acetic Acid are commonly used as solvents for inks, paints and coatings.
The esters include ethyl acetate, n-butyl acetate, isobutyl acetate, and propyl acetate.

They are typically produced by catalyzed reaction from E260 Acetic Acid and the corresponding alcohol:
CH3COO−H + HO−R → CH3COO−R + H2O, R = general alkyl group
For example, E260 Acetic Acid and ethanol gives ethyl acetate and water.
CH3COO−H + HO−CH2CH3 → CH3COO−CH2CH3 + H2O

Most acetate esters, however, are produced from acetaldehyde using the Tishchenko reaction.
In addition, ether acetates are used as solvents for nitrocellulose, acrylic lacquers, varnish removers, and wood stains.
First, glycol monoethers are produced from ethylene oxide or propylene oxide with alcohol, which are then esterified with E260 Acetic Acid.

The three major products are ethylene glycol monoethyl ether acetate (EEA), ethylene glycol monobutyl ether acetate (EBA), and propylene glycol monomethyl ether acetate (PMA, more commonly known as PGMEA in semiconductor manufacturing processes, where it is used as a resist solvent).
This application consumes about 15% to 20% of worldwide E260 Acetic Acid.
Ether acetates, for example EEA, have been shown to be harmful to human reproduction.

-Acetic anhydride:
The product of the condensation of two molecules of E260 Acetic Acid is acetic anhydride.
The worldwide production of acetic anhydride is a major application, and uses approximately 25% to 30% of the global production of E260 Acetic Acid.
The main process involves dehydration of E260 Acetic Acid to give ketene at 700–750 °C.

Ketene is thereafter reacted with E260 Acetic Acid to obtain the anhydride:
CH3CO2H → CH2=C=O + H2O
CH3CO2H + CH2=C=O → (CH3CO)2O

Acetic anhydride is an acetylation agent.
As such, E260 Acetic Acid's major application is for cellulose acetate, a synthetic textile also used for photographic film.
Acetic anhydride is also a reagent for the production of heroin and other compounds.

-Use as solvent:
As a polar protic solvent, E260 Acetic Acid is frequently used for recrystallization to purify organic compounds.
E260 Acetic Acid is used as a solvent in the production of terephthalic acid (TPA), the raw material for polyethylene terephthalate (PET).
In 2006, about 20% of E260 Acetic Acid was used for TPA production.

E260 Acetic Acid is often used as a solvent for reactions involving carbocations, such as Friedel-Crafts alkylation.
For example, one stage in the commercial manufacture of synthetic camphor involves a Wagner-Meerwein rearrangement of camphene to isobornyl acetate; here E260 Acetic Acid acts both as a solvent and as a nucleophile to trap the rearranged carbocation.

-Vinegar:
The vinegar is usually 4-18 wt.% E260 Acetic Acid.
E260 Acetic Acid is used directly as a seasoning and marinade of vegetables and other food products.
Table vinegar is used more often more diluted (4% to 8% E260 Acetic Acid), while a more concentrated solution is used for pickling in commercial foods.

-Industrial Use:
E260 Acetic Acid is used in many industrial processes for the production of substrates and it is often used as a chemical reagent for the production of a number of chemical compounds like acetic anhydride, ester, vinyl acetate monomer, vinegar, and many other polymeric materials.
E260 Acetic Acid is also used to purify organic compounds as it can be used as a solvent for recrystallization.

-Industrial applications of E260 Acetic Acid:
As one of the important organic acids, E260 Acetic Acid is mainly used in the synthesis of vinyl acetate, cellulose acetate, acetic anhydride, acetate, metal acetate and halogenated E260 Acetic Acid.

Glacial E260 Acetic Acid is also an important raw material for pharmaceuticals, dyes, pesticides and other organic synthesis.
In addition, E260 Acetic Acid is also widely used in the manufacture of photographic medicines, cellulose acetate, fabric printing and dyeing, and the rubber industry.

-Food applications of E260 Acetic Acid:
In the food industry, E260 Acetic Acid is generally used as an acidulant, flavor enhancer and spice manufacturing.

*Synthetic vinegar:
Dilute E260 Acetic Acid to 4-5% with water, add various flavoring agents, the flavor is similar to alcohol vinegar, the production time is short, and the price is cheap.

As a sour agent, glacial E260 Acetic Acid can be used in compound seasonings, prepared vinegar, canned food, jelly and cheese, and used in moderation according to production needs.
E260 Acetic Acid can also be used as a flavor enhancer, and the recommended dosage is 0.1-0.3 g/kg.

-Medical Use:
E260 Acetic Acid has a lot of uses in the medical field.
The most important uses here are that E260 Acetic Acid can be used as an antiseptic against pseudomonas, enterococci, streptococci, staphylococci, and others.
E260 Acetic Acid is also used in cervical cancer screening and for the treatment of infections.
Further, E260 Acetic Acid is used as an agent to lyse red blood cells before white blood cells are examined.
Vinegar has also been said to reduce high concentrations of blood sugar.

-Important and Popular Uses of E260 Acetic Acid:
There are many uses of E260 Acetic Acid.
So, in addition to being treated just as a food preservative (vinegar), the acid is used in many areas and instances.

Some top and important uses include:
*Industrial Use
*Medicinal Uses
*Household
*Food Industry

-Food Industry:
In the food industry, E260 Acetic Acid finds its use most commonly in commercial pickling operations, and in condiments like mayonnaise, mustard, and ketchup.
E260 Acetic Acid is also used for seasoning various food items like salads etc.
Additionally, vinegar can react with alkaline ingredients like baking soda and when that happens it produces a gas that helps to make baked goods become.

-Household Uses:
E260 Acetic Acid which is a dilute solution is used extensively as vinegar.
And as we are familiar, vinegar is widely used for cleaning, laundry, cooking, and many other household uses.

Farmers usually spray E260 Acetic Acid on livestock silage to counter bacterial and fungal growth.
Apart from these, E260 Acetic Acid is used for the manufacture of inks and dyes and it is also used in making perfumes.
E260 Acetic Acid is also involved in the manufacturing of rubber and plastic industries.

INDUSTRIAL APPLICATIONS OF E260 ACETIC ACID:
Thanks to its versatile properties, E260 Acetic Acid plays a vital role in various European industries.

*In the chemical industry, E260 Acetic Acid is a fundamental building block for producing numerous chemicals.
One example is vinyl acetate monomer (VAM), which E260 Acetic Acid is widely used to manufacture adhesives, paints, and coatings.
E260 Acetic Acid is also an essential precursor for producing acetic anhydride, esters, and cellulose acetate.

*The food and beverage industry extensively utilizes E260 Acetic Acid as a preservative and flavoring agent.
Vinegar, primarily composed of E260 Acetic Acid, finds widespread use in cooking, pickling, and salad dressings.

*In the pharmaceutical industry, E260 Acetic Acid is a crucial intermediate in synthesizing pharmaceuticals, including antibiotics, vitamins, and analgesics.
E260 Acetic Acid's versatile nature allows for the production of a wide range of medications.

*The textile industry relies on E260 Acetic Acid to manufacture synthetic acetate fibers.
Acetate fibers are commonly used in clothing, upholstery, and textiles due to their excellent draping properties and durability.

WHAT IS E260 ACETIC ACID IN FOOD?
E260 Acetic Acid is a food additive that is commonly used as a preservative, flavor enhancer, and pH regulator.
E260 Acetic Acid is a natural acid found in vinegar and is also produced synthetically for use in food applications.

E260 Acetic Acid is generally regarded as safe for consumption at low levels, and it is commonly used in condiments, pickled foods, sauces, and dressings to provide a tangy taste and extend shelf life.
However, excessive consumption of E260 Acetic Acid can cause irritation to the digestive system.
As with any food additive, it is important to consume E260 Acetic Acid in moderation and maintain a balanced diet.

PHYSICAL DETAILS AND PROPERTIES OF E260 ACETIC ACID:
E260 Acetic Acid, or ethanoic acid, is a clear, colorless liquid with a pungent vinegar-like odor.
E260 Acetic Acid has a molecular formula CH₃COOH and a molecular weight of 60.05 g/mol.
With a boiling point of 118.1, °C and a melting point of 16.6°C, E260 Acetic Acid is highly soluble in water and miscible with most organic solvents.
These physical properties make E260 Acetic Acid a versatile compound for various industrial applications.

PRODUCTION METHODS OF E260 ACETIC ACID:
E260 Acetic Acid is primarily produced through two main methods: methanol carbonylation and oxidation of acetaldehyde.
The first method, methanol carbonylation, is the most common process for large-scale E260 Acetic Acid production.
E260 Acetic Acid involves the reaction of methanol with carbon monoxide in the presence of a catalyst, typically rhodium or iodine compounds.

This catalytic reaction yields E260 Acetic Acid as the primary product.
The second method involves the oxidation of acetaldehyde. Acetaldehyde can be oxidized using various catalysts, including palladium or copper, producing E260 Acetic Acid as a byproduct.

WHAT IS THE PURPOSE OF E260 ACETIC ACID IN ADDITIVES FOODS?
What is the purpose of E260 in additives foods?
E260 Acetic Acid is commonly used as a food additive.
E260 Acetic Acid serves multiple purposes in additives foods.

Firstly, E260 Acetic Acid acts as a preservative by inhibiting the growth of bacteria and fungi, thus extending the shelf life of the product.
Secondly, E260 Acetic Acid enhances the flavor and aroma of the food by giving it a tangy and sour taste.
Additionally, E260 Acetic Acid can also be used as an acidity regulator and pH control agent in certain food products.

FUNCTIONS OF E260 ACETIC ACID:
1. Acidity Regulator / Buffering Agent - Changes or maintains the acidity or basicity of food/cosmetics.
2. Drug / Medicine - Treats, alleviates, cures, or prevents sickness. As officially declared by a governmental drug/medicine regulatory body
3. Exfoliant - Removes dead cells at the surface of the skin
4. Experimental / Patented - Relatively new ingredient with limited data available
5. Insecticide / Pesticide - Kills or inhibits unwanted organisms
6. Preservative - Prevents and inhibits the growth of unwanted microorganisms which may be harmful
7. Solvent (Cosmetics) - Enhances the properties of other ingredients

IS E260 ACETIC ACID SAFE?
E260 Acetic Acid is also known as acetic acid, which is a widely used food additive.
E260 Acetic Acid is considered safe for consumption by regulatory authorities such as the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).

HEALTH BENEFITS OF E260 ACETIC ACID:
E260 Acetic Acid has powerful antibacterial properties.
E260 Acetic Acid helps to reduce blood pressure.
E260 Acetic Acid also help to reduce inflammation.
E260 Acetic Acid promotes blood sugar control.
E260 Acetic Acid also supports weight loss.

FUNCTION AND CHARACTERISTICS OF E260 ACETIC ACID:
E260 Acetic Acid is used as a preservative against bacteria and fungi.
In mayonnaise E260 Acetic Acid is added to increase the inactivation of Salmonella .
The highest activity of E260 Acetic Acid is at low pH.
E260 Acetic Acid can also be used as a buffer in acidic foods.
E260 Acetic Acid is also used as an aroma component.

ORIGIN OF E260 ACETIC ACID:
Natural acid, present in most fruits.
E260 Acetic Acid is produced by bacterial fermentation and thus present in all fermented products.
Commercially produced by bacterial fermentation of sugar, molasses or alcohol or by chemical synthesis from acetealdehyde.

IS IT GLUTEN FREE?
Yes.
E260 Acetic Acid is gluten free and widely used in gluten free food to provide sour taste to sour drinks.

WHY IS E260 ACETIC ACID GLUTEN FREE?
Gluten is a type of elastic grain protein that helps wheat, rye and barley hold their shape.
Because of its glue-like properties, gluten is often added to other food products—pasta, sauces, crackers, baked goods—to thicken or bind those products together.
Raw materials used in manufacturing of E260 Acetic Acid are Acetyl ketene; So the manufacturing process of it is gluten free.
So, E260 Acetic Acid is gluten free.

IS E260 ACETIC ACID SAFE FOR CONSUMPTION IN ADDITIVES FOODS?
E260 Acetic Acid is considered safe for consumption in additives foods.
E260 Acetic Acid is a naturally occurring substance and is commonly found in vinegar.
E260 Acetic Acid is used as a flavoring agent and food preservative in various processed foods.
However, E260 Acetic Acid is important to note that excessive consumption of acetic acid may have adverse effects on health.
E260 Acetic Acid is always recommended to consume additives foods in moderation and as part of a balanced diet.

HOW DOES E260 ACETIC ACID CONTRIBUTE TO THE PRESERVATION OF ADDITIVES FOODS?
E260 Acetic Acid contributes to the preservation of additives foods in several ways.
Firstly, E260 Acetic Acid has antimicrobial properties that inhibit the growth of bacteria, yeasts, and molds, reducing the risk of food spoilage and extending the shelf life of products.

Additionally, E260 Acetic Acid acts as a pH regulator in additives foods.
E260 Acetic Acid helps maintain acidity levels, creating an environment that is unfavorable for the growth of certain microorganisms.
This is particularly important in canned and pickled foods where acidity plays a crucial role in preventing the growth of harmful bacteria like Clostridium botulinum.

Moreover, E260 Acetic Acid also contributes to the preservation of additives foods by enhancing flavor.
E260 Acetic Acid adds a characteristic tartness or sourness, which can improve the taste profile of various products.
By enhancing the overall sensory experience, E260 Acetic Acid can help prolong the consumer acceptability and consumption of additives foods.

In summary, E260 Acetic Acid plays a vital role in preserving additives foods by acting as an antimicrobial agent, pH regulator, and flavor enhancer.
E260 Acetic Acid's usage ensures the safety and prolonged shelf life of various food products.
In conclusion, E260 Acetic Acid plays a crucial role as an additive in the food industry.

With its versatile properties, E260 Acetic Acid enhances flavors and acts as a natural preservative, increasing the shelf life of various food products.
Despite some concerns about its safety and potential health effects, research suggests that when consumed in moderation, E260 Acetic Acid is generally considered safe for consumption.

As consumers, it is important to stay informed about the presence of E260 Acetic Acid in our food products and make informed choices.
So, next time you come across the ingredient label with E260 Acetic Acid, rest assured that it can be embraced as a safe and effective addition to additive foods.

PHYSICAL and CHEMICAL PROPERTIES of E260 ACETIC ACID:
Appearance: Colorless clear liquid (estimated)
Assay: 95.00 to 100.00
Titration: (99.5% - 100.5% with NaOH) (99.7 % with NaOH)
Heavy Metals: Food Chemicals Codex Listed: Yes
Specific Gravity: 1.04700 to 1.05900 @ 25.00 °C
Pounds per Gallon - (estimated): 8.712 to 8.812
Refractive Index: 1.36600 to 1.37600 @ 20.00 °C
Melting Point: 16.60 to 16.70 °C @ 760.00 mm Hg
Boiling Point: 117.00 to 118.00 °C @ 760.00 mm Hg
Boiling Point: 48.00 to 49.00 °C @ 50.00 mm Hg
Vapor Pressure: 15.700000 mmHg @ 25.00 °C
Vapor Density: 2.07 (Air = 1)

Flash Point: 104.00 °F TCC (40.00 °C)
logP (o/w): -0.170
Shelf Life: 36.00 month(s) or longer if stored properly
Storage: Store in a cool, dry place in tightly sealed containers,
protected from heat and light
Soluble in:
Alcohol
Water, 4.759e+005 mg/L @ 25 °C (estimated)
Water, 1.00E+06 mg/L @ 25 °C (experimental)
Similar Items: Pseudoacetic acid, methane dicarboxylic acid
Molecular Weight: 60.05 g/mol
XLogP3-AA: -0.2
Hydrogen Bond Donor Count: 1
Hydrogen Bond Acceptor Count: 2
Rotatable Bond Count: 0
Exact Mass: 60.021129366 g/mol
Monoisotopic Mass: 60.021129366 g/mol

Topological Polar Surface Area: 37.3 Å²
Heavy Atom Count: 4
Formal Charge: 0
Complexity: 31
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 0
Undefined Atom Stereocenter Count: 0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Chemical formula: CH3COOH
Molar mass: 60.052 g•mol−1
Appearance: Colourless liquid
Odor: Heavily vinegar-like
Density: 1.049 g/cm3 (liquid); 1.27 g/cm3 (solid)
Melting point: 16 to 17 °C; 61 to 62 °F; 289 to 290 K

Boiling point: 118 to 119 °C; 244 to 246 °F; 391 to 392 K
Solubility in water: Miscible
log P: -0.28
Vapor pressure: 1.54653947 kPa (20 °C); 11.6 mmHg (20 °C)
Acidity (pKa): 4.756
Conjugate base: Acetate
Magnetic susceptibility (χ): -31.54•10−6 cm3/mol
Refractive index (nD): 1.371 (VD = 18.19)
Viscosity: 1.22 mPa s; 1.22 cP
Dipole moment: 1.74 D
Thermochemistry
Heat capacity (C): 123.1 J K−1 mol−1
Std molar entropy (S⦵298): 158.0 J K−1 mol−1
Std enthalpy of formation (ΔfH⦵298): -483.88–483.16 kJ/mol
Std enthalpy of combustion (ΔcH⦵298): -875.50–874.82 kJ/mol
Physical state: Liquid

Color: Colorless
Odor: Stinging
Melting point/freezing point: Melting point/range: 16.2 °C - lit.
Initial boiling point and boiling range: 117 - 118 °C - lit.
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits:
Upper explosion limit: 19.9% (V),
Lower explosion limit: 4% (V)
Flash point: 39 °C - closed cup
Autoignition temperature: 463 °C
Decomposition temperature: Distillable in an undecomposed state at normal pressure.
pH: 2.5 at 50 g/L at 20 °C
Viscosity:
Kinematic viscosity: 1.17 mm2/s at 20 °C
Dynamic viscosity: 1.05 mPa•s at 25 °C
Water solubility: 602.9 g/L at 25 °C at 1.013 hPa - completely soluble
Partition coefficient (n-octanol/water): log Pow: -0.17 at 25 °C -
Bioaccumulation is not expected.

Vapor pressure: 20.79 hPa at 25 °C
Density: 1.049 g/cm3 at 25 °C - lit.
Relative vapor density: 2.07
Surface tension: 28.8 mN/m at 10.0 °C
CAS number: 64-19-7
Molecular formula: C2H4O2
Molecular weight: 60.052 g/mol
Density: 1.1 ± 0.1 g/cm3
Boiling point: 117.1 ± 3.0 °C at 760 mmHg
Melting point: 16.2 °C (lit.)
Flash point: 40.0 ± 0.0 °C
EC index number: 607-002-00-6
EC number: 200-580-7
Hill Formula: C₂H₄O₂
Chemical formula: CH₃COOH
Molar Mass: 60.05 g/mol

HS Code: 2915 21 00
Boiling point: 116 - 118 °C (1013 hPa)
Density: 1.04 g/cm3 (25 °C)
Explosion limit: 4 - 19.9% (V)
Flash point: 39 °C
Ignition temperature: 485 °C
Melting Point: 16.64 °C
pH value: 2.5 (50 g/L, H₂O, 20 °C)
Vapor pressure: 20.79 hPa (25 °C)
Viscosity kinematic: 1.17 mm2/s (20 °C)
Solubility: 602.9 g/L soluble
Boiling point: 244°F
Molecular weight: 60.1

Freezing point/melting point: 62°F
Vapor pressure: 11 mmHg
Flash point: 103°F
Specific gravity: 1.05
Ionization potential: 10.66 eV
Lower explosive limit (LEL): 4.0%
Upper explosive limit (UEL): 19.9% at 200°F
NFPA health rating: 3
NFPA fire rating: 2
NFPA reactivity rating: 0
Alternative CAS RN: -
MDL Number: MFCD00036152
Storage Temperature: +20°C

FIRST AID MEASURES of E260 ACETIC ACID:
-Description of first-aid measures:
*General advice:
First aiders need to protect themselves.
Show this material safety data sheet to the doctor in attendance.
*If inhaled:
After inhalation:
Fresh air.
Call in physician.
*In case of skin contact:
Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
Call a physician immediately.
*In case of eye contact:
After eye contact:
Rinse out with plenty of water.
Immediately call in ophthalmologist.
Remove contact lenses.
*If swallowed:
After swallowing:
Make victim drink water.
Do not attempt to neutralise.
-Indication of any immediate medical attention and special treatment needed:
No data available

ACCIDENTAL RELEASE MEASURES of E260 ACETIC ACID:
-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 with liquid-absorbent and neutralising material.
Dispose of properly.
Clean up affected area.

FIRE FIGHTING MEASURES of E260 ACETIC ACID:
-Extinguishing media:
*Suitable extinguishing media:
Water
Foam
Carbon dioxide (CO2)
Dry powder
*Unsuitable extinguishing media:
For this substance/mixture no limitations of extinguishing agents are given.
-Further information:
Remove container from danger zone and cool with water.
Prevent fire extinguishing water from contaminating surface water or the ground water system.

EXPOSURE CONTROLS/PERSONAL PROTECTION of E260 ACETIC ACID:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
Tightly fitting safety goggles
*Skin protection:
Full contact:
Material: butyl-rubber
Minimum layer thickness: 0,7 mm
Break through time: 480 min
Splash contact:
Material: Latex gloves
Minimum layer thickness: 0,6 mm
Break through time: 30 min
*Body Protection:
Flame retardant antistatic protective clothing.
*Respiratory protection:
Recommended Filter type: filter E-(P2)
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of E260 ACETIC ACID:
-Precautions for safe handling:
*Advice on protection against fire and explosion:
Take precautionary measures against static discharge.
*Hygiene measures:
Wash hands and face after working with substance.
-Conditions for safe storage, including any incompatibilities
*Storage conditions:
Keep container tightly closed in a dry and well-ventilated place.
Moisture sensitive.

STABILITY and REACTIVITY of E260 ACETIC ACID:
-Chemical stability:
The product is chemically stable under standard ambient conditions (room temperature).
-Incompatible materials:
No data available

E322 Soy Lecithin is a natural emulsifier.
E322 Soy Lecithin is naturally found in animal tissues and vegetable oils.
E322 Soy Lecithin is usually obtained from egg yolk, sunflower and soy.

CAS Number: 8002-43-5
EC Number: 232-307-2
Molecular Formula: C35H66NO7P

Soybean Lecithin, PC, SPC-70A, SPC-80A, SPC-90A,SPC-95A,SPC-98A,dadoulinzhi,Soyalecithins,Lecithins,soya,Lecithin (soya), Alpha-phosphatidylcholine, E322, egg lecithin, Lecithinum ex soya, ovolecithin, sojalecithin, soya lecithin, soy lecithin, soybean phospholipid, soybean lecithin, vegilecithin, vitellin, vitelline4, soy lecithin, lecithins soya, lecithins, soybean, 3-sn-phosphatidylcholine, 1-hexadecanoyl-2-9e, 12e-octadecadienoyl-sn-glycero-3-phosphocholine, 1,2-diacyl-sn-glycero-3-phosphocholine, 3,5,8-trioxa-4-phosphahexacosa-17,20-dien-1-aminium, 4-hydroxy-n,n,n-trimethyl-9-oxo-7-1-oxohexadecyl oxy methyl-, inner salt, 4-oxide, r, l-, a-lecithin, 2-linoleoyl-1-palmitoyl-sn-glycero-3-phosphocholine, a-phosphatidylcholine solution, l-alpha-phosphatidylcholine solution, 2-linoleoyl-1-palmitoyl-sn-glyc-ero-3-phosphocholine, L-α-Phosphatidylcholine, Lecithin-Softgels, Soya Lecithin, 2-(Methyl{2-[4-(2-methylbenzyl)-1-piperazinyl]-2-oxoethyl}amino)-N-[2-(trifluormethyl)phenyl]acetamid, 2-(Methyl{2-[4-(2-methylbenzyl)-1-piperazinyl]-2-oxoethyl}amino)-N-[2-(trifluoromethyl)phenyl]acetamide, Acetamide, 2-[methyl[2-[4-[(2-methylphenyl)methyl]-1-piperazinyl]-2-oxoethyl]amino]-N-[2-(trifluoromethyl)phenyl]-,

E322 Soy Lecithin is a very valuable by-product obtained during the refining of soybean oil and is one of the food additives widely used in the food industry.
In addition to its use in foods, E322 Soy Lecithin is an important emulsifier that can also be used in the feed and pharmaceutical industries.

Emulsifiers are food additives added to foods to ensure that two or more immiscible phases, such as water and oil, form a homogeneous mixture or to ensure the continuity of the homogeneous mixture.
Emulsifiers are examined in two basic groups: natural and synthetic (artificial).

E322 Soy Lecithin is a natural emulsifier.
E322 Soy Lecithin is naturally found in animal tissues and vegetable oils.
E322 Soy Lecithin is usually obtained from egg yolk, sunflower and soy.

Although it is not used very often, it is also possible to obtain E322 Soy Lecithin from rapeseed, peanut and corn oil.
The composition of E322 Soy Lecithin obtained during the refining of crude oils of vegetable origin includes triglycerides, phospholipids and glycolipids.
E322 Soy Lecithin is found in higher concentrations in animal sources.

For example, fresh egg yolk contains 8-10% E322 Soy Lecithin and butter contains 1% lecithin.
However, the most important source of E322 Soy Lecithin is considered to be soy.
Studies have shown that E322 Soy Lecithin forms a more stable emulsion than lecithin obtained from egg yolk.

The most suitable crude oil for E322 Soy Lecithin production is soybean oil, which contains 2-3% phospholipids.
In the first stage of refining of crude soybean oil (degumming process), E322 Soy Lecithin is formed as a by-product.
Among all vegetable oils, the most E322 Soy Lecithin can be obtained from soybean oil.

For commercial E322 Soy Lecithin production, raw it is subjected to refining process.
As the ratio of phospholipids contained in E322 Soy Lecithin changes, the success of lecithin in forming water-in-oil emulsion (water/oil) or oil-in-water emulsion (oil/water) varies.

However, E322 Soy Lecithin is possible to improve the emulsifying property through processes such as modification and fractionation.
E322 Soy Lecithin is the most important by-product of the edible oil processing industry.
E322 Soy Lecithin is obtained from the oil by hydration of the phosphatides by water, followed by recover by centrifuge and drying.

Crude soybean lecithin is the most principal source of crude lecithin.
E322 Soy Lecithin is a complex mixture of phosphatides, Phyto glycolipids, phytosterols, tocopherols, triglycerides and fatty acids.
E322 Soy Lecithin is food additives that can act as emulsifiers, stabilisers, antioxidants, humectants or lubricants.

E322 Soy Lecithin is a natural emulsifying agent.
Such as soap, E322 Soy Lecithin has the property to bind water molecules with fat molecules.
E322 Soy Lecithin is liquid, viscous semi-liquid or brown powder

Hydrolysed lecithins: light brown to brown viscous liquid or paste.
E322 Soy Lecithin is also completely vegan.
E322 Soy Lecithin is mixed with a liquid in a mixer.

E322 Soy Lecithin is a phosphatidylcholine compound that can be of both animal and plant origin and is generally obtained from egg yolk, soybeans, sunflower oil and rapeseed oil.
E322 Soy Lecithin consists of lipids such as glycolipid, phospholipid and triglyceride.

The most important source of lecithin is soybeans.
Therefore, the most lecithin production is from soybean oil.
E322 Soy Lecithin is an additive obtained as a byproduct from soybean oil.

E322 Soy Lecithin, obtained during the refining of soybean oil, is actually a byproduct.
E322 Soy Lecithin is a mixture of phospholipids in oil isolated from soy bean.
As a plant derived ingredients, E322 Soy Lecithin and various other soy products (Soy Protein and Soy Dietary Fiber) is general recognized as halal.

E322 Soy Lecithin is extracted from soybeans either mechanically or chemically.
E322 Soy Lecithin’s actually a byproduct of the soybean oil production.
E322 Soy Lecithin is a popular halal ingredient used in food and beverage.

USES and APPLICATIONS of E322 SOY LECITHIN:
E322 Soy Lecithin is also used as a technological and nutritional component in dietetics, and in pharmaceutical products, animal feeds, cosmetics and the chemical and technical industries.
E322 Soy Lecithin is a wonderful ingredient to add to your culinary and body care recipes.

E322 Soy Lecithin is widely used in instant drink mixes, non dairy creams, whole milk powders, meat sauces, gravies, cheese sauces, bakery goods, pasta, chewing gums, chocolate, frostings, granola bars, low fat cookies & crackers, fat fillings, peanut butter, ready meals, soups, canned products, creams,etc.
E322 Soy Lecithin is used to froth up liquids, eg with the purging stick (flat attachment) or the whisk.

With this texturizer, the foams of E322 Soy Lecithin remain more stable and are also freeze-resistant.
The powder of E322 Soy Lecithin is stirred in cold.
Depending on the proportion of fat and oil in the medium to be foamed, the emulsion capacity is reduced.

For a wild garlic foam, for example, puree the cream, wild garlic paste and the E322 Soy Lecithin with the Pürrierstab.
The foam can be used as an ideal topping for fish dishes.
E322 Soy Lecithin is used in a wide variety of applications: Thickening agent, Antioxidant, and Stabilises foams.

E322 Soy Lecithin improves stability and shelf like of biscuits.
E322 Soy Lecithin is a wonderful ingredient to add to your culinary and body care recipes.
E322 Soy Lecithin contains many beneficial properties, and is used as an emulsifier, thickener, stabilizer, mild preservative, moisturizer, and emollient.

E322 Soy Lecithin can be utilized in almost any recipe, and is commonly found in both food and cosmetic products.
E322 Soy Lecithin is used in food as an emulsifier, instantiser, antioxidant and flavour protector, often providing a finishing touch that brings quality and excellence to many food products.

The world's most common GMO food additive is E322 Soy Lecithin.
E322 Soy Lecithin is an emulsifier.
In other words, E322 Soy Lecithin is used for the mixing, that is, the absorption, of immiscible substances such as oil and water.

It is almost impossible to find an ingredient that is not E322 Soy Lecithin.
Biscuits, chewing gums, chocolates, candies, meats, foods, cakes, breads, baklavas, yoghurts, cheeses, ice creams, creams, salamis, sausages, ketchups, mayonnaises and thousands of other products contain E322 Soy Lecithin.

E322 Soy Lecithin contains many beneficial properties, and is used as an emulsifier, thickener, stabilizer, mild preservative, moisturizer, and emollient.
E322 Soy Lecithin can be utilized in almost any recipe, and is commonly found in both food and cosmetic products.
E322 Soy Lecithin is widely used in the pharmaceutical and food industries.

E322 Soy Lecithin is known as an emulsifier.
E322 Soy Lecithin is used as an additive coded E 322 in the food industry .
Of course, E322 Soy Lecithin is not a coincidence that it is used so widely.

Being a source of cheap raw materials and implementing an effective advertising campaign around the world played a leading role in its spread.
E322 Soy Lecithin is also important to note the support of the academic community and organizations such as FAO (World Food and Agriculture Organization) and WHO (World Health Organization).

E322 Soy Lecithin is an emulsifier extracted from soybeans.
E322 Soy Lecithin can be used, among other things, to stabilise emulsions and make light foams.
E322 Soy Lecithin can also be used to replace eggs, egg whites or other proteins from, for example, milk or plants, in the vast majority of recipes.

E322 Soy Lecithin improves the stability of fat in combination with water and can be used, among other things, when making American ice cream, which often contains a lot of fat - or Italian gelato, which contains a lot of eggs.
History and science aside, in practical terms, E322 Soy Lecithin is widely used in food, for both humans and animals, as well as in pharmaceutical products and other items such as paint, lubricants and in the rubber, plastic and textile industries.

E322 Soy Lecithin is non-toxic to humans and in food it is chiefly used as an emulsifier, a stabiliser, a spreading agent and as a lubricant.
E322 Soy Lecithin is found in a huge range of foods including sweets, chocolates, margarines and similar spreads, and in a range of breads and other baked goods.

Although it is widely used as a food additive, E322 Soy Lecithin is also used in the feed and pharmaceutical industries.
Among other vegetable oils, the highest amount of Lecithin is obtained from soy.
The reason why E322 Soy Lecithin is more common than other types is that it creates a more stable emulsion than alternatives.

In general, the most important reason for using E322 Soy Lecithin is that it acts as an excellent emulsifier when added to foods.
Emulsifier enables the combination of different substances that do not dissolve in each other, such as oil and water.
For example; When added to foods such as butter, margarine, milk, cream, ice cream and chocolate, E322 Soy Lecithin gives the products a smooth and homogeneous appearance and helps them preserve their taste.

For all these reasons, E322 Soy Lecithin is often used as an additive in processed foods, medications and supplements.
E322 Soy Lecithin is an invaluable emulsifier, stabilizer and preservative, it is a natural product and has a high nutritive value, has emulsifying abilities and is easily digested.

E322 Soy Lecithin is useful for various kinds of food applications such as dry blends, baking, release agents and wetting agents.
The benefits of E322 Soy Lecithin are used throughout several industries including food, confectionery and cosmetics to pharma applications.
E322 Soy Lecithin is oil soluble and water dispersible.

E322 Soy Lecithin is suitable for Vegans & Vegetarians, Non-GMO, Gluten Free.
E322 Soy Lecithin is used emulsifier and texture improver.
E322 Soy Lecithin is ideal for stopping the separation of oil and liquids.

E322 Soy Lecithin is used to improve the texture of chocolate and dough.
E322 Soy Lecithin creates airs of sauces and soups and light stable foams.
E322 Soy Lecithin is suitable for Vegans, Non-GMO, Gluten Free.

Some people use E322 Soy Lecithin as a supplement because it’s high choline content.
Choline is a micronutrient that is good for heart health and brain development.

-In Health and Personal care:
E322 Soy Lecithin is used in the formulation of a large number of cosmetics and personal care products.
E322 Soy Lecithin and Hydrogenated Lecithin enhance the appearance of dry or damaged skin by reducing flaking and restoring suppleness.
E322 Soy Lecithin help to form emulsions by reducing the surface tension of the substances to be emulsified.

USE IN FOOD, E322 SOY LECITHIN:
E322 Soy Lecithin is one of the additives generally considered safe by the US Food and Drug Administration (FDA).
E322 Soy Lecithin is widely used as an emulsifier in the food industry in the production of bakery products, chocolate, confectionery, ice cream, chewing gum, ready-made powder products, emulsions and spreads.

Apart from its emulsifying function, E322 Soy Lecithin also has functions such as increasing the flavor of food, increasing its volume, reducing stickiness and ensuring foam stability.
E322 Soy Lecithin increases the elasticity of gluten in bakery products.

Thus, E322 Soy Lecithin helps the dough to rise more easily and become voluminous.
E322 Soy Lecithin provides browning, moisture retention, improvement of texture and volume, and extends the shelf life of the products.
In gluten-free bakery products, E322 Soy Lecithin improves the quality properties of the products.

E322 Soy Lecithin, which is frequently used in chocolates, prevents the separation of cocoa and cocoa butter and contributes to the formation of a smooth chocolate surface.
E322 Soy Lecithin also allows controlling the flow properties of liquid chocolate in molding and coating chocolate.

In products such as candies, chewing gum, caramel and tofi, E322 Soy Lecithin ensures that all components are distributed homogeneously.
E322 Soy Lecithin prevents sugars from crystallizing and extends the shelf life of candies.
E322 Soy Lecithin is used to ensure that dried products easily dissolve, disperse and dissolve in liquid.

Dried products include milk powder, coffee whiteners, protein drinks, cocoa and chocolate milks, soups and sauces.
Salad dressings, mayonnaises and margarines are among the most well-known emulsions.
E322 Soy Lecithin ensures that emulsions remain balanced, preventing oils from aggregating and making it possible to prepare thin and stable emulsions.

E322 Soy Lecithin is known that lecithin increases spreadability in spreadable products.
In molecular gastronomy applications, E322 Soy Lecithin is used to create foam.
Foams created using E322 Soy Lecithin increase the visual appeal of presentation plates

USAGE AREAS OF E322 SOY LECITHIN:
- In addition to food use, E322 Soy Lecithin is also used in the feed and pharmaceutical industries.
- E322 Soy Lecithin is an important raw material in the food industry and mostly in chocolate production.
- E322 Soy Lecithin enriches fat and protein in animal feeds and improves pellet formation.
- E322 Soy Lecithin is generally used as an emulsifier in food.
- E322 Soy Lecithin can also be used as a separating agent for plastics, a degreasing additive in motor oils, an antifoaming agent in gasoline, and an emulsifier, spreading agent and antioxidant in textile, rubber and other industries.
- E322 Soy Lecithin is an emulsifier used in the production of dairy products

LIQUID E322 SOY LECITHIN:
- E322 Soy Lecithin is a very valuable by-product that can be obtained during the refining of soybean oil.
- Since E322 Soy Lecithin contains soy, attention should be paid to allergic reactions.
- E322 Soy Lecithin, suitable for use in food products, is one of the natural emulsifiers.
- When we look closely at soybeans for the lecithins obtained from soybeans, we see that soybeans, which are a food that provides all amino acids in sufficient amounts, are a source of protein on their own, unlike meat types, as they contain several types of amino acids together.
When combined with other types of protein, they are more easily digested by our digestive system and thus can reach protein values much higher than the protein values they have.

APPLICATION OF FOOD GRADE OF E322 SOY LECITHIN:
E322 Soy Lecithin is used as a natural emulsifier in bio-chemical studies.
E322 Soy Lecithin is used as a lubricant, source for phosphate and essential fatty acids.
E322 Soy Lecithin is used in the food processing industry in the making of bakery foods, biscuits, ice-cone, cheese, dairy products, confectionery, instant foods, etc.

E322 Soy Lecithin is used in the pharmaceutical industry analgesics and emulsifier.
E322 Soy Lecithin is used as dispersant in fat emulsion agent, anti-tumor agent and penicillin.
E322 Soy Lecithin is used in the manufacture of paint and coating, explosive, ink, fertilizer, cosmetic etc.

E322 Soy Lecithin is used in Dietary complementary and infant food.
E322 Soy Lecithin has anti ageing properties, repair cell damage and improve membrane function.
E322 Soy Lecithin helps in regulating blood fat and also lower cholesterol level.

E322 Soy Lecithin can be used in Food, Beverage, Pharmaceutical, Health & Personal care products, Agriculture/Animal Feed/Poultry. Soy Lecithin is a mixture of phospholipids and soybean oil.
E322 Soy Lecithin is primarily used as an emulsifier and stabilizer in food.

Application of E322 Soy Lecithin in salad dressings, confectionery, baked goods, candy bars, and margarine.
In Food uses of E322 Soy Lecithin: E322 Soy Lecithin can be used as Thickeners, emulsifier, humectant and nutrition suppliments in food such as in bakery food, biscuits, ice-cream, cheese, dairy products, confectionery, instant food, beverage, margarine, etc.

In Agriculture/Animal Feed/Poultry: E322 Soy Lecithin can be used as nutrition supplements, humectant and emulsifier in Agriculture/Animal Feed/Poultry feed.
In Beverage: E322 Soy Lecithin can be used as emulsifier, humectant in beverage such as in juice and yogurt.

In Pharmaceutical: E322 Soy Lecithin can be used as Hypolipidemic ingredients in Pharmaceutical.
Its use as an emulsifier to keep water and fats from separating in chocolate and compound coatings is well-known, but E322 Soy Lecithin is also used in e.g. margarine, bread products, ice cream and dairy products, infant formulas and convenience foods.

THE USAGE AREAS AND PROPERTIES OF E322 SOY LECITHIN IN THE FOOD INDUSTRY:
E322 Soy Lecithin has nutritional, antioxidant-rich and emollient properties.
E322 Soy Lecithin ensures that fat and water are held together in foods in a stable manner.
E322 Soy Lecithin has emulsifying, colloidal, wetting, separating agent and physiological properties.

E322 Soy Lecithin has an antioxidant effect. It ensures the absorption of water.
Due to this feature, E322 Soy Lecithin prevents splashes in frying.
E322 Soy Lecithin prevents autoxidation.

E322 Soy Lecithin ensures the fluidity of chocolate by using it in chocolate production.
E322 Soy Lecithin also adds smoothness to the chocolate surface.
E322 Soy Lecithin plays a role in preventing the separation of cocoa and cocoa butter.

The addition of E322 Soy Lecithin in cake production extends the staling time of the cake.
E322 Soy Lecithin makes the cake soft.
The use of E322 Soy Lecithin in ice cream production has been supported by studies that show the effect of delaying the melting of ice cream.

In the production of confectionery and chewing gum, E322 Soy Lecithin contributes to the homogeneous distribution of ingredients.
E322 Soy Lecithin provides softness in chewing gum production.
It prevents sugars from crystallizing.
At the same time, E322 Soy Lecithin has a great effect on extending the shelf life of these products.

Powdered milk makes E322 Soy Lecithin easier for dried products such as whiteners, instant soups and sauces to dissolve and dissolve in liquids.
E322 Soy Lecithin, used in bakery products, increases the elasticity of gluten, allowing the dough to rise and gain a voluminous structure.
E322 Soy Lecithin regulates the form of the dough by reducing the use of oil and eggs.

E322 Soy Lecithin extends the shelf life of products.
E322 Soy Lecithin improves the quality of gluten-free products produced for those with gluten sensitivity.
E322 Soy Lecithin stops mold growth in fruits and vegetables such as cucumbers, eggplants and peppers.

E322 Soy Lecithin reduces the surface tension of liquids.
E322 Soy Lecithin is used to create foam in some food sauces.
E322 Soy Lecithin improves pellet formation in animal feed.

E322 Soy Lecithin enriches the protein ratio.
In terms of health, E322 Soy Lecithin has been determined as a result of research that it lowers cholesterol and improves stomach problems.
E322 Soy Lecithin has long-term storage conditions at temperatures of 20-30°C.

FUNCTIONS OF E322 SOY LECITHIN:
1. E322 Soy Lecithin is used to prevent and treat atherosclerosis.
2. E322 Soy Lecithin will prevent or delay the occurrence of dementia.
3. E322 Soy Lecithin can break down the body of toxins, owns the effective of white-skin.
4. E322 Soy Lecithin has the function of reducing serum cholesterol levels, prevent cirrhosis, and contribute to the recovery of liver function.
5. E322 Soy Lecithin will help to eliminate fatigue, intensify the brain cells, improving the result of nervous tension caused by impatience, irritability and insomnia.

FUNCTIONS & CHARACTERISTICS OF E322 SOY LECITHIN:
Emulsifier and stabiliser of water-oil/fat mixtures.
E322 Soy Lecithin is used to soften chocolate.

IS E322 SOY LECITHIN VEGAN?
E322 Soy Lecithin is an ingredient that is found in a huge number of processed foods.
E322 Soy Lecithin may be listed in the ingredients as lecithin from soya, soy lecithin or lecithin (from soya), or indeed any range of other related ways, including its E number, E322 (more on the confusion this can cause later).
But, what is it, is E322 Soy Lecithin vegan and what should those on a plant-based diet be aware of?

UNDERSTANDING E322 SOY LECITHIN:
E322 Soy Lecithin is extracted from soybeans either through mechanical or chemical methods.
E322 Soy Lecithin is a yellow-brown substance that is a mixture of phospholipids and other non-phospholipid compounds that are derived from soybean oil during its processing.

E322 Soy Lecithin is usually used in liquid form, but it can also be used in granular form.
E322 Soy Lecithin is commonly found in foods as an additive used to smooth out the texture of products (emulsifier).
E322 Soy Lecithin’s also used as a lubricant when added to food, as an antioxidant and flavour protector.

HEALTH BENEFITS OF E322 SOY LECITHIN:
*Reduces Cholesterol Levels:
E 322 supplementation helps in decreasing hyperlipidemia thus people sometimes take E322 Soy Lecithin supplements to lower cholesterol naturally.

*Good source of Choline:
E322 Soy Lecithin contains choline, a nutrient that plays an important role in liver function, muscle movement, metabolism, nerve function and proper brain development.

*May help prevent Osteoporosis:
Studies have indicated that E322 Soy Lecithin has bone-enhancing properties that may help in preventing osteoporosis.
This is due to the isoflavones found in E322 Soy Lecithin.

HOW IS E322 SOY LECITHIN OBTAINED?
In nature lecithin is widespread in both the animal kingdom (egg yolk, brain, heart, liver) and the plant kingdom (sunflower seeds, maize, soya, cotton).
Industrial lecithin is obtained from soya beans, these contain 2.5-3.2% lecithin.

Obtaining lecithin involves deoiling soybean oil by hydration with water or steam, followed by centrifugation.
The crude lecithin preparation is brown in colour and is bleached by treatment with hydrogen peroxide.

The preparation obtained contains: 29-43% phosphatidylcholine (PC), 21-43% phosphatidylethanolamine (PE), 21-34% phosphatidyl inositol (PI).
It also contains phosphatidic acid (PF).
Lecithin can also be obtained by extracting the oil with an organic solvent (acetone or alcohol) and then evaporating it by vacuum distillation.

IS E322 SOY LECITHIN VEGAN?
E322 Soy Lecithin is depend on its raw materials source.
The raw material sources of phospholipids can be divided into: vegetable sources and animal sources.

*Derived from plants:
The main raw material for commercial Lecithin (phospholipids) from soybeans is cheaply available on a large scale.
Most of the Lecithin the market such in different food is came from soybeans which called “Soy Lecithin”.

Second part of Lecithin is extractd from “sunflower seeds”.
Some other small quntity is extracted from rapeseeds.
All these lecithin is vegan.

*Derived from Eggs:
Very small amounts of E322 Soy Lecithin may be derived from animal products (fresh egg powder).
In order to obtain higher purity phospholipids and avoid soy allergy, extracting E322 Soy Lecithin from eggs is an important choice.

In the fields of health care products and medicine, people often use egg phospholipids.
Vegetarians can tell whether the Lecithin is of plants or animal origin in the ingredient list.
If the lecithin is origin from “Soybeans”, “Sunflower seeds” or “rapeseeds”, it is vegan.

WHAT IS E322 SOY LECITHIN?
Well, if the clue is in the name in terms of the soy, the other part of the name is rather misleading, at least for those who know a bit of Greek!
Lecithin gets its name from the ancient Greek word for egg yolk, lekythos; but thankfully for vegans, soya lecithin is not a strange combination of soy and eggs.

Lecithin was originally discovered by French chemist Maurice Gobley, who named a substance he extracted from egg yolk after the Greek word for egg yolk, “lekithos”.
Lecithin has been in commercial use for more than a century, but since the extraction process from egg yolk proved costly for certain applications lecithin is today not only extracted from egg (egg lecithin) but also from soybean (E322 Soy Lecithin) and other sources such as sunflowerseed, rapeseed and maize.

PHYSICAL and CHEMICAL PROPERTIES of E322 SOY LECITHIN:
Appearance: Yellow to brown translucent,viscous liquid
Odor: little bean flavor
Taste: little bean flavor
Specific Gravity, @ 25 °C: 1.035-1.045
Insoluble in Acetone: ≥60%
Peroxide value, mmol/KG: ≤5
Moisture: ≤1.0%
Acid value, mg KOH /g: ≤28
Color, Gardner 5%: 5-8
Viscosity: 25ºC 8000- 15000 cps
Ether insoluble: ≤0.3%
Toluene/Hexane Insoluble: ≤0.3%

Appearance: Yellow to brown translucent,viscous liquid
Odor: little bean flavor
Taste: little bean flavor
Specific Gravity, @ 25 °C: 1.035-1.045
Insoluble in Acetone: ≥60%
Peroxide value, mmol/KG: ≤5
Moisture: ≤1.0%
Acid value, mg KOH /g: ≤28
Color, Gardner 5%: 5-8
Viscosity 25℃: 8000- 15000 cps
Ether insoluble: ≤0.3%
Toluene/Hexane Insoluble: ≤0.3%
Melting Point: >145°C (dec.)

Solubility: Soluble in chloroform (slightly), hexanes (slightly), methanol (slightly).
Appearance: Light Beige to Dark Yellow Solid
Shelf Life: 1 Year
Storage Store: at -20°C under inert atmosphere
Hygroscopic: Yes
Light Sensitive: No
Physical state: solid
Color: No data available
Odor No data available
Melting point/freezing point: No data available
Initial boiling point and boiling range: No data available
Flammability (solid, gas): No data available
Upper/lower flammability or explosive limits: No data available
Flash point: Not applicable

Autoignition temperature: No data available
Decomposition temperature: No data available
pH: 7 at 20 g/l at 20 °C
Viscosity
Viscosity, kinematic: No data available
Viscosity, dynamic: No data available
Water solubility: No data available
Partition coefficient: n-octanol/water: No data available
Vapor pressure No data available
Density: No data available
Relative density: No data available
Relative vapor density: No data available
Particle characteristics: No data available
Explosive properties: No data available
Oxidizing properties: none
Other safety information: No data available

Color: Brown to Yellow
Odor: Odorless
Beilstein: 5209585
Merck Index: 14,5428
Solubility Information: Partly soluble in water,partly soluble in acetone,DMSO.
Percent Purity: 90%
Physical Form: Solid
Chemical Name or Material: Lecithin, soybean
Pharmacodynamics: Not Available
Mechanism of action: Not Available
Absorption: Not Available
Volume of distribution: Not Available
Protein binding: Not Available
Metabolism: Not Available
Route of elimination: Not Available
Half-life: Not Available
Clearance: Not Available

Density: 1.3±0.1 g/cm3
Boiling Point: 603.7±55.0 °C at 760 mmHg
Molecular Formula: C24H29F3N4O2
Molecular Weight: 462.508
Flash Point: 318.9±31.5 °C
Exact Mass: 462.224274
LogP: 2.33
Vapour Pressure: 0.0±1.7 mmHg at 25°C
Index of Refraction: 1.574
Storage condition: -20°C
Appearance: Amber in color
Acetone Insolubles: ≥62.0%
Acid Value (mg KOH/g): ≤30.00
Moisture: ≤1.0%
Color (Gardner, as is): ≤17
Hexane Insolubles: ≤0.05%
Viscosity (Strokes @77%): ≤100
Effective HLB: Approx. 4

FIRST AID MEASURES of E322 SOY LECITHIN:
-Description of first-aid measures:
*If inhaled:
If breathed in, move person into fresh air.
*In case of skin contact:
Wash off with soap and plenty of water.
*In case of eye contact:
Flush eyes with water as a precaution.
*If swallowed:
Never give anything by mouth to an unconscious person.
Rinse mouth with water.
-Indication of any immediate medical attention and special treatment needed:
No data available

ACCIDENTAL RELEASE MEASURES of E322 SOY LECITHIN:
-Environmental precautions:
Do not let product enter drains.
-Methods and materials for containment and cleaning up:
Keep in suitable, closed containers for disposal.

FIRE FIGHTING MEASURES of E322 SOY LECITHIN:
-Extinguishing media:
*Suitable extinguishing media:
Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide.
-Further information:
No data available

EXPOSURE CONTROLS/PERSONAL PROTECTION of E322 SOY LECITHIN:
-Control parameters:
--Ingredients with workplace control parameters:
-Exposure controls:
--Personal protective equipment:
*Eye/face protection:
Use equipment for eye protection.
*Skin protection:
Handle with gloves.
Wash and dry hands.
*Body Protection:
Impervious clothing
*Respiratory protection:
Respiratory protection not required.
-Control of environmental exposure:
Do not let product enter drains.

HANDLING and STORAGE of E322 SOY LECITHIN:
-Conditions for safe storage, including any incompatibilities:
*Storage conditions:
Store in cool place.
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.

STABILITY and REACTIVITY of E322 SOY LECITHIN:
-Reactivity:
No data available
-Chemical stability:
Stable under recommended storage conditions.
-Possibility of hazardous reactions:
No data available
-Conditions to avoid:
No data available

E412, commonly known as guar gum, is a natural polysaccharide derived from the seeds of the guar plant (Cyamopsis tetragonoloba).
E412 guar gum is widely used in various industries as a thickening, stabilizing, and emulsifying agent due to its unique properties.
E412 guar gum consists primarily of galactomannan, a type of polysaccharide composed of mannose and galactose units.

CAS Number: 9000-30-0
EC Number: 232-536-8

Synonyms: Guar flour, Guaran, Galactomannan, Jaguar gum, Guar hydroxypropyltrimonium chloride, Cyamopsis gum, Cyamopsis tetragonoloba gum, Guaran gum, Cyamopsis tetragonoloba gum, Guar bean gum, Guar bran, Cyamopsis gum, Cyamopsis tetragonoloba seed gum, Guar endosperm gum, Guar fiber, Guarkernmehl, Goma guar, Gomme de guar, E412, Guarane, Cyamopsis gummi, Cyamopsis tetragonolobus gum, Cyamopsis tetragonolobus gum, Cyamopsis tetragonolobus seed gum, Galactomannane, Galactomannose, Guargalactomannan, Guar flour, Guar seed gum, Goma guar, Gomme guar, Gomme de guar, Guarane, Goma guar, Guar flour, Guar gummi, Guaran gum, Guaran seed gum, Guaran flour, Guaran gummi, Guaran endosperm gum, Guaran seed gum, Gum guar, Gummi guar, Galactomannane, Galactomannose, Galactomannan gum, Galactomannan seed gum, Guar gum powder, Guar flour, Guaran flour, Guaran gum, Guaran gummi, Guaran seed gum, Guarane, Guarane flour, Guarane gum, Guarane seed gum, Guarane flour, Guarane gum

APPLICATIONS

E412 guar gum is widely used as a thickening agent in food products such as sauces, gravies, and soups.
E412 guar gum is employed in the manufacturing of dairy products like yogurt and ice cream to improve texture and stability.
E412 guar gum is used in gluten-free baking to enhance dough elasticity and improve the texture of baked goods.

In the beverage industry, it serves as a stabilizer and emulsifier in products like fruit juices and soft drinks.
E412 guar gum is utilized in the production of pet foods to enhance palatability and provide texture.

E412 guar gum is added to dietary supplements and meal replacement shakes as a source of dietary fiber.
E412 guar gum is used in the pharmaceutical industry as a binder in tablet formulations and a suspending agent in liquid medications.
E412 guar gum is employed in cosmetic and personal care products such as lotions, creams, and shampoos as a thickener and emulsifier.

E412 guar gum is used in the textile industry as a sizing agent to improve the strength and printability of fabrics.
E412 guar gum is utilized in the paper industry as a wet-end additive to enhance paper strength and formation.

E412 guar gum is added to hydraulic fracturing fluids in the oil and gas industry to increase viscosity and carry proppants.
E412 guar gum is used in mining applications as a flocculant to aid in solid-liquid separation processes.
E412 guar gum is employed in the production of explosives as a thickener and stabilizer in explosive formulations.
E412 guar gum is used in water treatment processes as a flocculant to remove suspended particles and clarify water.

E412 guar gum is utilized in the production of air fresheners and household cleaning products as a thickener and stabilizer.
E412 guar gum is added to textile printing pastes to improve print definition and color yield on fabrics.

E412 guar gum is used in the manufacturing of ceramics and pottery as a binder and suspending agent.
E412 guar gum is employed in the production of fire-retardant materials to improve viscosity and prevent dripping.

E412 guar gum is added to paint and coating formulations to enhance viscosity and improve application properties.
E412 guar gum is used in the construction industry as a thickener and stabilizer in cement and mortar formulations.

E412 guar gum is utilized in the production of dietary fiber supplements and weight loss products to promote satiety.
E412 guar gum is added to agricultural products such as pesticides and fertilizers as a binder and dispersing agent.

E412 guar gum is used in the production of animal feed to improve pellet quality and digestibility.
E412 guar gum is employed in the production of biodegradable films and packaging materials as a binder and barrier agent.
E412 guar gum is a versatile ingredient with diverse applications across industries, contributing to the texture, stability, and performance of various products.

E412 guar gum is utilized in the production of air fresheners and household cleaning products as a thickener and stabilizer.
E412 guar gum is added to textile printing pastes to improve print definition and color yield on fabrics.
E412 guar gum is used in the manufacturing of ceramics and pottery as a binder and suspending agent.

E412 guar gum is employed in the production of fire-retardant materials to improve viscosity and prevent dripping.
E412 guar gum is added to paint and coating formulations to enhance viscosity and improve application properties.
E412 guar gum is used in the construction industry as a thickener and stabilizer in cement and mortar formulations.

E412 guar gum is utilized in the production of dietary fiber supplements and weight loss products to promote satiety.
E412 guar gum is added to agricultural products such as pesticides and fertilizers as a binder and dispersing agent.

E412 guar gum is used in the production of animal feed to improve pellet quality and digestibility.
E412 guar gum is employed in the production of biodegradable films and packaging materials as a binder and barrier agent.

E412 guar gum is used in the textile industry as a sizing agent to improve the strength and printability of fabrics.
E412 guar gum is added to dyeing and printing pastes to enhance color yield and prevent dye migration.

E412 guar gum is utilized in the production of leather goods as a tanning agent and thickener in leather dyes and finishes.
E412 guar gum is used in the manufacturing of explosives as a binding agent in explosive formulations.
Guar gum is employed in the production of candles and wax products as a thickener and binder.

E412 guar gum is added to drilling fluids in the oil and gas industry to increase viscosity and carry cuttings to the surface.
E412 guar gum is used in the production of artificial snow and special effects in the entertainment industry.

E412 guar gum is employed in the production of air fresheners and deodorizers to encapsulate and neutralize odors.
E412 guar gum is added to dental impression materials to improve consistency and flow properties.

E412 guar gum is used in the production of agricultural adjuvants to improve spray coverage and adhesion.
E412 guar gum is utilized in the production of biodegradable polymers and plastics as a thickener and stabilizer.

E412 guar gum is employed in the production of plant-based meat substitutes to improve texture and binding properties.
E412 guar gum is added to soil stabilizers and erosion control products to improve soil structure and prevent erosion.

E412 guar gum is used in the production of dietary supplements to promote digestive health and regulate bowel movements.
E412 guar gum is a versatile ingredient with a wide range of applications across industries, contributing to the performance and functionality of numerous products.

E412 guar gum is widely used in the cosmetic industry as a thickener and emulsifier in lotions and creams.
E412 guar gum enhances the stability and spreadability of cosmetic formulations.
In textile printing, guar gum is utilized as a printing thickener to improve print definition and color yield.

E412 guar gumis often added to hydraulic fracturing fluids in the oil and gas industry to increase viscosity and carry proppants.
E412 guar gum helps create fractures in the rock formation and hold them open to release trapped hydrocarbons.
Due to its biodegradable nature, guar gum is considered environmentally friendly compared to synthetic alternatives.

E412 guar gum has the ability to bind water molecules, making it effective in water-based applications.
E412 guar gum is resistant to degradation by enzymes and acids, making it suitable for a wide range of pH conditions.

E412 guar gum exhibits pseudoplastic behavior, meaning its viscosity decreases under shear stress.
E412 guar gum is compatible with most other food additives and ingredients, making it versatile in food formulations.
E412 guar gum is classified as Generally Recognized as Safe (GRAS) by the U.S. Food and Drug Administration (FDA).
Its thickening properties are utilized in the production of printing inks for improved flow and pigment dispersion.

E412 guar gum is known for its ability to form stable emulsions, making it valuable in the food and cosmetic industries.
E412 guar gum is often used as a fat replacer in low-fat food products to mimic the mouthfeel of higher-fat versions.
E412 guar gum is a multifunctional ingredient with diverse applications across industries, contributing to the texture, stability, and performance of various products.

DESCRIPTION

E412, commonly known as guar gum, is a natural polysaccharide derived from the seeds of the guar plant (Cyamopsis tetragonoloba).
E412 guar gum is widely used in various industries as a thickening, stabilizing, and emulsifying agent due to its unique properties.
E412 guar gum consists primarily of galactomannan, a type of polysaccharide composed of mannose and galactose units.

In food and beverage applications, E412 guar gum is used as a thickener and stabilizer in products such as sauces, dressings, dairy products, and beverages.
E412 guar gum helps improve texture, viscosity, and mouthfeel while enhancing product stability and shelf life.

In pharmaceuticals, guar gum is utilized as a binder and disintegrant in tablet formulations, aiding in the release of active ingredients.
E412 guar gum can also be found in various over-the-counter medications, dietary supplements, and oral care products.

Additionally, E412 guar gum is used in cosmetic and personal care products as a thickening agent in lotions, creams, and shampoos, providing smooth texture and improved spreadability.

In industrial applications, E412 is employed in the production of paper, textiles, and adhesives for its binding and thickening properties.
E412 guar gum is also utilized in hydraulic fracturing fluids in the oil and gas industry as a viscosity modifier.

E412 guar gum is valued for its versatility, natural origin, and ability to improve the texture, stability, and performance of a wide range of products across various industries.

E412 guar gum is a natural polysaccharide derived from the seeds of the guar plant.
E412 guar gum is a fine white to yellowish powder with a faint odor.

E412 guar gum has a unique property of forming highly viscous solutions when hydrated.
E412 guar gum is soluble in cold water but forms stronger gels when heated.

E412 guar gum is known for its excellent thickening and stabilizing properties.
E412 guar gum imparts a smooth and creamy texture to food products such as sauces and dressings.

Due to its high viscosity, guar gum is often used in gluten-free baking to improve dough consistency.
E412 guar gum is also used in dairy products like ice cream to prevent ice crystal formation and improve mouthfeel.

In the pharmaceutical industry, guar gum acts as a binder and disintegrant in tablet formulations.
E412 guar gum helps tablets maintain their shape and disintegrate rapidly when ingested.

PROPERTIES

Physical Properties:

Appearance: Off-white to yellowish powder
Odor: Characteristic, faint odor
Taste: Virtually tasteless
Solubility: Soluble in cold and hot water, insoluble in most organic solvents
Density: Approximately 0.8-1.0 g/cm³
Particle Size: Typically ranges from 100 to 300 mesh
pH: Neutral to slightly acidic (pH around 6-7 in aqueous solution)
Viscosity: Forms highly viscous solutions at low concentrations
Hygroscopicity: Absorbs water readily, forming viscous solutions or gels
Melting Point: Decomposes at high temperatures without melting
Boiling Point: Decomposes before boiling
Flammability: Non-flammable and non-combustible
Stability: Stable under normal storage conditions, but may degrade over time with exposure to heat, moisture, or high pH.

Chemical Properties:

Chemical Formula: (C6H10O5)n
Chemical Structure: Linear polymer consisting of repeating units of mannose and galactose linked by glycosidic bonds
Functional Groups: Hydroxyl (-OH) groups on the sugar units
Hydrophilicity: Hydrophilic due to the presence of numerous hydroxyl groups
Molecular Weight: Typically ranges from 100,000 to 2,000,000 g/mol depending on the degree of polymerization
Degree of Substitution: Varies depending on the source and processing methods, typically low
Solubility in Water: Forms colloidal solutions or gels upon hydration

FIRST AID

Inhalation:

If inhalation of guar gum dust or particles occurs and respiratory irritation develops, remove the affected person to fresh air.
Allow the individual to rest in a well-ventilated area.
If breathing difficulties persist, seek medical attention immediately.

Skin Contact:

In case of skin contact with guar gum powder or solutions, promptly remove contaminated clothing and rinse the affected area with plenty of water.
Wash the skin thoroughly with mild soap and water to remove any residue.
If irritation, redness, or rash develops, seek medical advice.

Eye Contact:

If guar gum powder or solutions come into contact with the eyes, immediately flush the eyes with lukewarm water for at least 15 minutes, ensuring that eyelids are held open to facilitate thorough rinsing.
Seek immediate medical attention if irritation, pain, or redness persists.

Ingestion:

If guar gum is ingested accidentally and the individual is conscious, rinse the mouth thoroughly with water to remove any remaining substance.
Do not induce vomiting unless instructed to do so by medical personnel.
Seek medical advice or assistance immediately, and provide relevant information such as the amount ingested and the individual's symptoms.

General First Aid:

If any symptoms persist or worsen after exposure to guar gum, seek medical attention promptly.
Provide first aid responders with Safety Data Sheets (SDS) or product information for proper assessment and treatment guidance.
Do not administer any medication or treatment without professional medical advice.
Keep the affected individual calm and reassured during first aid procedures.

Additional Information:

Guar gum is generally considered low in toxicity, but individual sensitivity may vary.
Avoid contact with eyes, skin, and mucous membranes as much as possible to prevent irritation.
If guar gum is used in industrial settings, ensure that appropriate personal protective equipment (PPE) is worn to minimize exposure.
Follow all safety precautions and guidelines provided by manufacturers and regulatory agencies for safe handling and use of guar gum.
Store guar gum products securely in sealed containers and away from incompatible materials to prevent accidental exposure.
In case of emergency, contact local poison control centers or healthcare professionals for further assistance.

HANDLING AND STORAGE

Handling:

Personal Protective Equipment (PPE):
Wear appropriate personal protective equipment (PPE) such as safety goggles, gloves, and protective clothing when handling guar gum to minimize skin and eye contact.
Use respiratory protection (e.g., dust mask) if working with guar gum powder to prevent inhalation of dust particles.

Ventilation:
Ensure adequate ventilation in the handling area to minimize exposure to airborne dust or vapors.
Use local exhaust ventilation systems or mechanical ventilation to remove airborne contaminants.

Handling Precautions:
Avoid generating dust when handling guar gum powder by using dust suppression techniques such as dampening or containment.
Use appropriate handling equipment (e.g., scoops, shovels) to minimize spills and dust generation.
Avoid eating, drinking, or smoking in areas where guar gum is handled to prevent accidental ingestion or inhalation.

Spill and Leak Procedures:
Clean up spills or leaks of guar gum promptly to prevent contamination and minimize the risk of slips and falls.
Use absorbent materials (e.g., vermiculite, sand) to contain and absorb spills, then dispose of according to local regulations.
Avoid washing guar gum residues directly into drains or waterways to prevent environmental contamination.

Fire and Explosion Hazards:
Guar gum is non-flammable and non-combustible under normal conditions.
However, avoid exposure to high temperatures or sources of ignition as it may decompose and release hazardous gases.

Storage:

Storage Conditions:
Store guar gum in a cool, dry, well-ventilated area away from direct sunlight and heat sources.
Keep containers tightly closed when not in use to prevent contamination and moisture ingress.
Ensure storage areas are clean, organized, and free from potential sources of contamination.

Temperature Control:
Maintain storage temperature within the recommended range to prevent degradation or changes in properties.
Avoid exposure to extreme temperatures, as high temperatures can cause guar gum to degrade or lose functionality.

Container Compatibility:
Store guar gum in containers made of compatible materials such as high-density polyethylene (HDPE), polypropylene (PP), or glass.
Ensure containers are labeled with relevant hazard warnings and handling instructions for easy identification.

Protection from Contamination:
Prevent cross-contamination by storing guar gum away from incompatible materials such as strong acids, alkalis, or oxidizing agents.
Keep storage areas clean and free from dust, dirt, or other foreign particles that may contaminate the product.

Handling Precautions:
Handle containers with care to prevent damage or leakage.
Do not stack heavy objects on top of guar gum containers to avoid deformation or breakage.
Use appropriate material handling equipment (e.g., pallets, forklifts) to transport and store guar gum safely.

E-415 is the European food additive code for Xanthan gum.
E-415 (Xanthan Gum) is a polysaccharide produced through the fermentation of carbohydrates by the bacterium Xanthomonas campestris.
E-415 (Xanthan Gum) is commonly used as a thickening and stabilizing agent in a variety of food and industrial products.

CAS Number: 11138-66-2
EC Number: 234-394-2

APPLICATIONS

E-415 (Xanthan Gum) is extensively used in the food industry as a thickening and stabilizing agent in a variety of products.
E-415 (Xanthan Gum) finds application in salad dressings, sauces, and gravies to enhance viscosity and prevent separation.
In gluten-free baking, E-415 (Xanthan Gum) is a key ingredient, providing structure and texture to breads, cakes, and cookies.
The dairy industry uses E-415 (Xanthan Gum) to improve the texture and mouthfeel of products like ice cream and yogurt.

E-415 (Xanthan Gum) is employed in the production of gluten-free and low-fat dairy alternatives to mimic the texture of traditional dairy products.
E-415 (Xanthan Gum) is a common ingredient in gluten-free soups and sauces, preventing them from becoming thin and watery.

E-415 (Xanthan Gum) is utilized in the manufacturing of gluten-free and vegan desserts, such as puddings and custards.
In the beverage industry, E-415 (Xanthan Gum) stabilizes suspensions and prevents settling in products like fruit juices and smoothies.
E-415 (Xanthan Gum) is used in the production of gluten-free and vegan salad dressings to maintain viscosity and stability.

E-415 (Xanthan Gum) is a valuable ingredient in gluten-free pasta, providing the necessary texture and mouthfeel.
E-415 (Xanthan Gum) is employed in the cosmetic industry as a thickening agent in creams, lotions, and shampoos.
E-415 (Xanthan Gum) is used in toothpaste formulations to create a smooth and stable texture.
E-415 (Xanthan Gum) contributes to the stability and texture of some pharmaceutical suspensions and liquid formulations.

In the oil and gas industry, E-415 (Xanthan Gum) is used in drilling fluids to control viscosity and suspend solids.
The textile industry utilizes E-415 (Xanthan Gum) in printing pastes to control viscosity and improve printability.
E-415 (Xanthan Gum) is added to certain adhesives to control rheology and improve application properties.
E-415 (Xanthan Gum) finds application in the creation of gel-based firefighting agents, improving adhesion and consistency.

E-415 (Xanthan Gum) is employed in the preparation of gel-based reagents for laboratory and diagnostic applications.
In the agriculture sector, Xanthan gum is used in the formulation of gel-based fertilizers to improve stability.

E-415 (Xanthan Gum) is a key component in gel-based wound care products, contributing to the formulation's consistency and adhesion.
E-415 (Xanthan Gum) is used in gel-based air fresheners and odor control products for improved consistency.
In the paint and coatings industry, E-415 (Xanthan Gum) is utilized to stabilize and control the viscosity of suspensions.

E-415 (Xanthan Gum) is a component in gel-based fire extinguishing agents, enhancing viscosity and adherence.
The pet care industry incorporates E-415 (Xanthan Gum) into gel-based formulations for oral and topical applications.
E-415 (Xanthan Gum) is employed in the stabilization of gel-based suspensions for magnetic resonance imaging (MRI) contrast agents in the medical field.

E-415 (Xanthan Gum) is widely used in the production of gel-based personal lubricants, contributing to the product's viscosity and slipperiness.
In the construction industry, it is added to cement-based formulations to improve workability and reduce water segregation.
E-415 (Xanthan Gum) is utilized in the formulation of gel-based insecticides and herbicides for controlled and uniform application.

The petroleum industry employs E-415 (Xanthan Gum) in enhanced oil recovery processes to improve the viscosity of injected fluids.
E-415 (Xanthan Gum) finds application in gel-based cleaning products, such as toilet bowl cleaners, providing improved adhesion and cling.
E-415 (Xanthan Gum) is used in gel-based hydroseeding solutions for erosion control and revegetation purposes.
In the creation of gel-based biological and chemical sensors, E-415 (Xanthan Gum) aids in the stabilization of sensing materials.

E-415 (Xanthan Gum) is added to gel-based wound sealants and hemostatic agents in the medical field for improved consistency and adhesion.
E-415 (Xanthan Gum) is employed in the formulation of gel-based air fresheners for a controlled release of fragrances.
The ceramics industry uses E-415 (Xanthan Gum) in the stabilization of gel-based suspensions for slip casting and glazing applications.
E-415 (Xanthan Gum) is a key ingredient in the formulation of gel-based pet dental care products, such as toothpaste and oral gels.

E-415 (Xanthan Gum) is added to gel-based firefighting foams for enhanced stability and adherence to surfaces.
In the creation of gel-based plant growth regulators, it aids in the controlled release of active ingredients.

E-415 (Xanthan Gum) is utilized in gel-based formulations for the encapsulation of fragrance microcapsules in air fresheners and perfumes.
E-415 (Xanthan Gum) is incorporated into gel-based automotive products, such as tire shine gels, for improved texture and consistency.
E-415 (Xanthan Gum) is employed in the stabilization of gel-based formulations for the encapsulation of essential oils in aromatherapy products.

The creation of gel-based grease and lubricants in the automotive and industrial sectors utilizes E-415 (Xanthan Gum) for improved viscosity.
E-415 (Xanthan Gum) is used in the formulation of gel-based reagents for gel electrophoresis in molecular biology.
E-415 (Xanthan Gum) contributes to the stabilization of gel-based coatings for seeds, enhancing adhesion and facilitating even distribution during planting.

E-415 (Xanthan Gum) is employed in gel-based pharmaceutical formulations, such as suspensions and oral liquid medications.
In the creation of gel-based adhesive tapes, Xanthan gum helps maintain flexibility and adherence.

E-415 (Xanthan Gum) is used in the stabilization of gel-based solutions for the encapsulation of probiotics in functional foods.
E-415 (Xanthan Gum) is employed in gel-based formulations for controlled-release fertilizers in agriculture.
E-415 (Xanthan Gum) finds application in gel-based formulations for the encapsulation of enzymes and cultures in the food and beverage industry.
In the manufacturing of gel-based water-soluble films, E-415 (Xanthan Gum) contributes to film formation and dissolution properties.

E-415 (Xanthan Gum) is utilized in the production of gel-based veterinary pharmaceuticals, such as oral suspensions and topical formulations.
In the textile industry, E-415 (Xanthan Gum) is added to gel-based sizing formulations to improve adhesion and control fabric penetration.

E-415 (Xanthan Gum) finds application in the stabilization of gel-based suspensions for the casting of intricate and detailed molds in the art and craft industry.
E-415 (Xanthan Gum) is employed in the formulation of gel-based wound irrigation solutions used in medical procedures.
E-415 (Xanthan Gum) is used in the creation of gel-based photographic emulsions, acting as a thickening agent for better coating properties.

E-415 (Xanthan Gum) is a crucial component in the stabilization of gel-based suspensions for casting dental impressions and molds.
E-415 (Xanthan Gum) contributes to the formulation of gel-based artificial saliva for individuals with dry mouth conditions.
In the manufacturing of gel-based contact lens solutions, it aids in viscosity control and lens lubrication.

E-415 (Xanthan Gum) is used in the stabilization of gel-based suspensions for ceramic slip casting in pottery and ceramics.
E-415 (Xanthan Gum) finds application in gel-based formulations for the encapsulation of vitamins and nutrients, providing controlled release.
E-415 (Xanthan Gum) is employed in the formulation of gel-based artificial sputum for respiratory therapy and medical research.

E-415 (Xanthan Gum) is added to gel-based lubricating fluids for machinery and industrial equipment to improve viscosity and stability.
E-415 (Xanthan Gum) is used in the formulation of gel-based biopolymer films, which serve as edible coatings on fruits and vegetables.
In the cosmetic industry, E-415 (Xanthan Gum) is utilized in gel-based formulations for exfoliating and cleansing products.

E-415 (Xanthan Gum) is applied in gel-based flotation agents in mining, aiding in mineral separation processes.
E-415 (Xanthan Gum) finds use in the stabilization of gel-based formulations for microencapsulation of active ingredients in pharmaceuticals.
E-415 (Xanthan Gum) is employed in the formulation of gel-based reagents for gel electrophoresis in molecular biology.

E-415 (Xanthan Gum) is used in gel-based firefighting agents to enhance viscosity and adherence to surfaces.
E-415 (Xanthan Gum) contributes to the formulation of gel-based reagents for gel electrophoresis in molecular biology.
In the cosmetic industry, it is used in gel-based formulations for exfoliating and cleansing products.

E-415 (Xanthan Gum) is applied in gel-based flotation agents in mining, aiding in mineral separation processes.
E-415 (Xanthan Gum) finds use in the stabilization of gel-based formulations for microencapsulation of active ingredients in pharmaceuticals.
E-415 (Xanthan Gum) is employed in the formulation of gel-based reagents for gel electrophoresis in molecular biology.
E-415 (Xanthan Gum) is used in gel-based firefighting agents to enhance viscosity and adherence to surfaces.

E-415 (Xanthan Gum) contributes to the formulation of gel-based reagents for gel electrophoresis in molecular biology.
E-415 (Xanthan Gum) is utilized in the formulation of gel-based reagents for gel electrophoresis in molecular biology.

In the agricultural sector, it is used in the stabilization of gel-based pesticides for crop protection.
E-415 (Xanthan Gum) finds application in gel-based wound care products, such as dressings and gels for accelerated healing.
E-415 (Xanthan Gum) is employed in the creation of gel-based air fresheners and odor control products for improved consistency.
In the manufacturing of gel-based wound sealants, Xanthan gum contributes to adhesion and hemostasis.

E-415 (Xanthan Gum) is used in the formulation of gel-based reagents for gel electrophoresis in molecular biology.
E-415 (Xanthan Gum) finds application in the stabilization of gel-based suspensions for casting dental impressions and molds.

E-415 (Xanthan Gum) is employed in the creation of gel-based photographic emulsions for improved coating and development.
In the textile industry, E-415 (Xanthan Gum) is added to gel-based sizing formulations to control adhesion and improve fabric properties.
E-415 (Xanthan Gum) is used in gel-based firefighting foams to enhance viscosity and adherence to surfaces.

E-415 (Xanthan Gum) contributes to the formulation of gel-based reagents for gel electrophoresis in molecular biology.
E-415 (Xanthan Gum) finds application in gel-based suspensions for controlled-release fertilizers in agriculture.
In the creation of gel-based pet care products, Xanthan gum is added to enhance consistency and adherence.

E-415 (Xanthan Gum) is employed in gel-based formulations for the encapsulation of essential oils in aromatherapy products.
E-415 (Xanthan Gum) is used in the stabilization of gel-based coatings for seeds, facilitating even distribution during planting.
E-415 (Xanthan Gum) finds application in gel-based formulations for controlled-release pharmaceuticals.

In the manufacturing of gel-based water-soluble films, Xanthan gum contributes to film formation and dissolution properties.
E-415 (Xanthan Gum) is utilized in gel-based formulations for the encapsulation of enzymes and cultures in the food and beverage industry.

E-415 (Xanthan Gum) is employed in gel-based automotive products, such as tire shine gels, for improved texture and consistency.
E-415 (Xanthan Gum) is used in the formulation of gel-based reagents for gel electrophoresis in molecular biology.
E-415 (Xanthan Gum) contributes to the stabilization of gel-based coatings for seeds, enhancing adhesion and facilitating even distribution during planting.
In the creation of gel-based adhesive tapes, it helps maintain flexibility and adherence.

E-415 (Xanthan Gum) is employed in gel-based formulations for controlled-release fertilizers in agriculture.
E-415 (Xanthan Gum) finds application in the stabilization of gel-based suspensions for the encapsulation of probiotics in functional foods.
E-415 (Xanthan Gum) is used in gel-based pharmaceutical formulations, such as suspensions and oral liquid medications.

DESCRIPTION

E-415 is the European food additive code for Xanthan gum.
E-415 (Xanthan Gum) is a polysaccharide produced through the fermentation of carbohydrates by the bacterium Xanthomonas campestris.
E-415 (Xanthan Gum) is commonly used as a thickening and stabilizing agent in a variety of food and industrial products.

The molecular structure of E-415 (Xanthan Gum) is complex, consisting of repeating units of glucose, mannose, and glucuronic acid.
The bacteria produce this polysaccharide during fermentation, and it forms a high-molecular-weight, soluble fiber.

In food applications, Xanthan gum is valued for its ability to create a stable viscosity in solutions, making it a versatile ingredient in a range of products such as sauces, dressings, dairy products, and gluten-free baked goods.
Additionally, E-415 (Xanthan Gum) is used in various industrial applications, including cosmetics, pharmaceuticals, and the petroleum industry.

E-415 (Xanthan Gum) is a natural polysaccharide derived from the fermentation process involving Xanthomonas campestris bacteria.
E-415 (Xanthan Gum) is composed of repeating units of glucose, mannose, and glucuronic acid, forming a complex molecular structure.
E-415 (Xanthan Gum) is known for its remarkable thickening and stabilizing properties, making it a versatile additive in various industries.

E-415 (Xanthan Gum) appears as a fine, white to cream-colored powder with a neutral taste and odor.
Despite being a polysaccharide, E-415 (Xanthan Gum) is soluble in both hot and cold water, forming clear and viscous solutions.
The viscosity of E-415 (Xanthan Gum) solutions is highly shear-thinning, meaning it becomes less thick under shear stress and recovers its viscosity when stress is removed.
E-415 (Xanthan Gum) has the ability to create stable suspensions, preventing settling of solid particles in liquids.

E-415 (Xanthan Gum) is a common ingredient in the food industry, used to improve the texture and stability of a wide range of products.
In the cosmetics and personal care industry, E-415 (Xanthan Gum) is utilized for its thickening and emulsifying properties in various formulations.

E-415 (Xanthan Gum) is widely employed in gluten-free baking, where it helps mimic the structure and texture of gluten in traditional recipes.
E-415 (Xanthan Gum) acts as a gelling agent in certain applications, contributing to the formation of stable gels in combination with other ingredients.

E-415 (Xanthan Gum) is resistant to enzymatic degradation, contributing to its stability in various environments.
E-415 (Xanthan Gum) is often used in combination with other hydrocolloids and thickeners to create synergistic effects in formulations.

E-415 (Xanthan Gum) exhibits excellent stability over a broad pH range, allowing its use in acidic and alkaline formulations.
The biodegradable nature of Xanthan gum makes it environmentally friendly, especially in applications where disposal is a concern.

E-415 (Xanthan Gum) is compatible with a variety of substances, including salts, acids, and other common food and cosmetic ingredients.
In the pharmaceutical industry, it is used as a suspending agent and stabilizer in liquid formulations.

E-415 (Xanthan Gum) is resistant to heat and maintains its stability even in high-temperature processing conditions.
E-415 (Xanthan Gum) has found applications in the oil and gas industry, where it is used in drilling fluids for its viscosity-enhancing properties.

E-415 (Xanthan Gum) provides a smooth and creamy mouthfeel in food products and is often used to enhance the sensory experience.
E-415 (Xanthan Gum) is valued for its ability to create films, making it useful in edible coatings for fruits and vegetables.

Its film-forming properties also find applications in the creation of controlled-release drug delivery systems.
E-415 (Xanthan Gum) has a long shelf life when stored under appropriate conditions, ensuring its usability over an extended period.
E-415 (Xanthan Gum) plays a crucial role in various industries, contributing to the quality and stability of a wide array of products.

FIRST AID

Inhalation:

If inhaled and respiratory irritation occurs, remove the person to fresh air.
If breathing difficulties persist, seek medical attention.

Skin Contact:

In case of skin contact, wash the affected area with plenty of water.
If irritation or redness persists, seek medical attention.

Eye Contact:

In case of eye contact, flush the eyes with gently flowing water for at least 15 minutes, lifting the upper and lower eyelids occasionally.
Seek medical attention if irritation persists.

Ingestion:

If swallowed accidentally and the person is conscious, rinse the mouth with water.
Do not induce vomiting unless directed by medical personnel.
If symptoms such as throat irritation, nausea, or abdominal pain occur, seek medical attention.

Note:

It's crucial to provide all relevant information to medical personnel, including the product name (Xanthan gum), its concentration, and the specific circumstances of exposure.

Emergency Overview:

Xanthan gum is generally considered non-hazardous.
No specific first aid measures are usually required under normal conditions of use.
If symptoms persist or if there is uncertainty about the appropriate action to take, seek medical advice.

HANDLING AND STORAGE

Handling:

Personal Protective Equipment (PPE):
Wear appropriate PPE, including gloves and safety glasses, when handling E-415 (Xanthan Gum) to prevent skin and eye contact.

Ventilation:
Use in well-ventilated areas to minimize inhalation exposure.
Consider local exhaust ventilation if handling Xanthan gum in bulk.

Prevention of Contamination:
Avoid cross-contamination with incompatible materials.
Ensure that equipment and containers used are clean and free of contaminants.

Hygiene Practices:
Wash hands thoroughly after handling E-415 (Xanthan Gum).
Avoid touching the face, eyes, and mouth with contaminated hands.

Spill and Leak Response:
Clean up spills promptly using appropriate methods.
Avoid generating dust. Use absorbent materials to contain and collect spills.

Static Electricity:
Minimize the risk of static electricity buildup, especially in dry conditions, by grounding equipment and containers.

Equipment Handling:
Use dedicated equipment for handling E-415 (Xanthan Gum) to prevent cross-contamination with other substances.

Temperature Considerations:
Maintain temperatures within the recommended range to prevent variations in product properties.
Avoid extreme heat or cold during handling.

Storage:

Storage Conditions:
Store Xanthan gum in a cool, dry place, away from direct sunlight and heat sources.
Maintain storage temperatures within the recommended range.

Container Integrity:
Ensure that storage containers are in good condition, properly sealed, and labeled with relevant information, including product name and batch number.

Avoid Contaminants:
Store Xanthan gum away from strong odors and contaminants that could affect its quality and performance.

Separation from Incompatible Substances:
Store Xanthan gum away from incompatible materials to prevent cross-contamination.
Clearly label storage areas.

Humidity Control:
Control humidity levels in storage areas to prevent clumping or caking.
Use moisture-resistant packaging when applicable.

Fire Prevention:
Keep Xanthan gum away from open flames and potential ignition sources.
Follow fire safety guidelines for the storage area.

Inventory Management:
Implement a first-in, first-out (FIFO) inventory system to ensure the use of older stock before newer shipments.

Security Measures:
Implement security measures to prevent unauthorized access to Xanthan gum storage areas.

Regular Inspection:
Regularly inspect storage conditions, including containers, for signs of damage or deterioration. Replace damaged containers promptly.

Emergency Preparedness:
Be prepared for emergencies by having appropriate firefighting equipment, spill response materials, and emergency contact information readily available.

SYNONYMS

Xanthan polymer
XC polymer
Xanthomonas gum
Xanthan rubber
Xanthomonas polysaccharide
Xanthomonas campestris extract
Xanthan thickener
Xanthomonas campestris gum
Xanthan gum polysaccharide
E415 gum
Xanthomonas fermentation gum
Xanthomonas hydrocolloid
Corn sugar thickener
Corn sugar polymer
Bacterial gum
Microbial gum
Xanthomonas biopolymer
Xanthan binding agent
Xanthan stabilizer
Xanthan emulsifier
Corn sugar stabilizer
Bacterial fermentation gum
Xanthan food additive
Xanthan gelling agent
Xanthan suspending agent
Xanthan hydrogel
Xanthomonas campestris polysaccharide
Corn sugar derivative
E415 thickening agent
Bacterial fermentation polymer
Xanthomonas campestris thickener
Microbial polysaccharide
Corn sugar biopolymer
Xanthomonas campestris gel
Xanthan binding polymer
Xanthan gum stabilizing agent
Xanthan emulsion enhancer
Corn sugar suspending agent
Xanthan food additive
Xanthan gelling polymer
Xanthan rubbery substance
Xanthomonas campestris extract
E415 hydrocolloid
Corn sugar thickening polymer
Bacterial fermentation thickener
Xanthan food stabilizer
Xanthomonas campestris hydrocolloid
Microbial gelling agent
Corn sugar emulsifying polymer
Xanthan suspending polymer

E433 Polyoxyethylene (20) sorbitan monooleate is also extensively applied in pharmaceutical industry, where it can be found in some vaccines, vitamins and supplements.
E433 Polyoxyethylene (20) sorbitan monooleate is a nonionic surfactant and emulsifier often used in foods and cosmetics.
E433 Polyoxyethylene (20) sorbitan monooleates are a series of nonionic surfactants derived from sorbitan esters.

CAS Number: 9005-65-6
Molecular Formula: C24H44O6
Molecular Weight: 428.600006103516
EINECS Number: 500-019-9

Synonyms: 9005-65-6, 2-[2-[3,4-bis(2-hydroxyethoxy)oxolan-2-yl]-2-(2-hydroxyethoxy)ethoxy]ethyl octadec-9-enoate, DTXSID10864155, HDTIFOGXOGLRCB-UHFFFAOYSA-N, MFCD00082107, 2-{2-[3,4-Bis(2-hydroxyethoxy)tetrahydro-2-furanyl]-2-(2-hydroxyethoxy)ethoxy}ethyl 9-octadecenoate.

E433 Polyoxyethylene (20) sorbitan monooleate is derived from polyethoxylated sorbitan and oleic acid.
E433 Polyoxyethylene (20) sorbitan monooleate is amphiphilic, meaning it has both hydrophilic (water-loving) and lipophilic (fat-loving) properties, which allows it to interact with both water and oil phases, facilitating the formation and stabilization of emulsions.
E433 Polyoxyethylene (20) sorbitan monooleate has a faint, characteristic odor and a warm, somewhat bitter taste.

They are soluble or dispersible in water but differ widely in organic and oil solubilities.
E433 Polyoxyethylene (20) sorbitan monooleate has been widely used in biochemical applications including: solubilizing proteins, isolating nuclei from cells in culture,5 growing of tubercule bacilli,6 and emulsifying and dispersing substances in medicinal and food products.
E433 Polyoxyethylene (20) sorbitan monooleate has little or no activity as an anti-bacterial agent1 except it has been shown to have an adverse effect on the antibacterial effect of methyl paraben and related compounds.

Polysorbates have been reported to be incompatible with alkalis, heavy metal salts, phenols, and tannic acid.
They may reduce the activity of many preservatives.
E433 Polyoxyethylene (20) sorbitan monooleate, also known as Tween 80 or E433, is a nonionic surfactant commonly used as an emulsifier, stabilizer, and solubilizing agent in various pharmaceuticals, cosmetics, and food products.

E433 Polyoxyethylene (20) sorbitan monooleate is a mixture of oleate partial esters of sorbitol and sorbitol anhydrides condensed with approximately 20 mole of ethylene oxide (C2H4O) for each mole of sorbitol and its mono- and dianhydrides.
E433 Polyoxyethylene (20) sorbitan monooleate, commercially known as Polysorbate-80, is a viscous, water-soluble Yellow to amber liquid derived from polyethoxylated sorbitan and oleic acid.
E433 Polyoxyethylene (20) sorbitan monooleate is structurally similar to the (polyethylene) glycols and used both in injections (0.8-8.0%) and in oral suspension (0.375% w/v).

A number of anticancer drugs can be formulated by E433 Polyoxyethylene (20) sorbitan monooleate.
This synthetic compound is a viscous, water-soluble yellow liquid.
E433 Polyoxyethylene (20) sorbitan monooleate, also known as PEG 80 and Polyoxyethylene Sorbitan Monooleate, is a polyoxyethylene derivative of sorbitan and olive oil in the form of oleic acid.
E433 Polyoxyethylene (20) sorbitan monooleate is an emulsifier derived from animal fatty acids, and natural oils and used as synthetic flavourings, surfactants, de foaming agents and dough conditioners.

E433 Polyoxyethylene (20) sorbitan monooleate may increase the absorption of fat-soluble substances.
E433 Polyoxyethylene (20) sorbitan monooleate is a synthetic surfactant composed of fatty acid esters of polyoxyethylene sorbitan.
E433 Polyoxyethylene (20) sorbitan monooleate is usually available as a chemically diverse mixture of different fatty acid esters, with the oleic acid comprising?>?58% of the mix.

However, the main component of E433 Polyoxyethylene (20) sorbitan monooleate is polyoxyethylene-20-sorbitan monooleate, which is structurally similar to polyethylene glycols.
E433 Polyoxyethylene (20) sorbitan monooleate has a molecular weight of 1309.7 Da and a 1.064 g/ml density.
E433 Polyoxyethylene (20) sorbitan monooleate is used as emulsifiers, dissolving agents and stabilizer for essential oils, topical application and medical infusions including intravenous, subcutaneous or intramuscular administration.

In pharmaceuticals, E433 Polyoxyethylene (20) sorbitan monooleate is often used in formulations to improve the solubility and bioavailability of poorly soluble drugs.
E433 Polyoxyethylene (20) sorbitan monooleate can also serve as a dispersing agent in oral and topical medications, helping to ensure uniform distribution of active ingredients.
E433 Polyoxyethylene (20) sorbitan monooleate is commonly found in skincare products such as creams, lotions, and serums.

E433 Polyoxyethylene (20) sorbitan monooleate functions as an emulsifier, helping to blend water-based and oil-based ingredients together to create stable formulations with smooth textures.
E433 Polyoxyethylene (20) sorbitan monooleate is used as an emulsifier in a variety of products, including ice cream, salad dressings, and baked goods.
E433 Polyoxyethylene (20) sorbitan monooleate helps prevent the separation of ingredients, improves texture and mouthfeel, and enhances the overall stability of food products.

E433 Polyoxyethylene (20) sorbitan monooleate is rapidly removed from systemic circulation.
E433 Polyoxyethylene (20) sorbitan monooleate plasma concentration-time curve (AUC) in a patient administered an intravenous (IV) infusion of docetaxel 35 mg/m2 (polysorbate 80 1.75 g) showed a E433 Polyoxyethylene (20) sorbitan monooleate peak concentration of 304 μg/ml.
The AUC for E433 Polyoxyethylene (20) sorbitan monooleate was 321.7 mg h/ml, with a short disposition half-life of 1.07 h and a total plasma clearance of 5.44 l/h.

The distribution of polysorbate 80 at steady state was similar to the total blood volume (4.16 l), suggesting that polysorbate 80 circulates as large micelles and does not significantly distribute outside the central compartment.
In vitro studies suggest that E433 Polyoxyethylene (20) sorbitan monooleate is metabolized by rapid carboxylesterase-mediated hydrolysis.
E433 Polyoxyethylene (20) sorbitan monooleate is derived from polyethoxylated sorbitan and oleic acid.

The hydrophilic groups in E433 Polyoxyethylene (20) sorbitan monooleate are polyethers also known as polyoxyethylene groups, which are polymers of ethylene oxide.
In the nomenclature of polysorbates, the numeric designation following polysorbate refers to the lipophilic group, in this case, the oleic acid (see polysorbate for more detail).
E433 Polyoxyethylene (20) sorbitan monooleate sorbitan monooleate (x)-sorbitan mono-9-octadecenoate poly(oxy-1,2-ethanediyl) The critical micelle concentration of E433 Polyoxyethylene (20) sorbitan monooleate in pure water is reported as 0.012 mM.

E433 Polyoxyethylene (20) sorbitan monooleates are derived from ethoxylated sorbitan (a derivative of sorbitol) esterified with fatty acids and exist as oily liquids.
These Polysorbates belong to the class of emulsifiers used in pharmaceuticals and food preparations (salad dressing, ice cream, chocolates, baked goods and confectionery).
They are used in cosmetics to solubilize essential oils into water-based products, pharmaceuticals, detergents, paints, and plastic applications.

These Polysorbates surfactants consist primarily of oleic, stearic or lauric fatty acid esters with sorbitol-derived cyclic ethers (sorbitans and sorbides) and further polymerized with approximately 20 molecules of oxirane per molecule of Polysorbates.
The number following the 'polysorbates' part reflects the type of fatty acid connected with the polyoxyethylene sorbitan part of the molecule.
Monolaurate is indicated by 20, monopalmitate is indicated by 40, monostearate by 60, and monooleate by 80.

The number 20 following the 'polyoxyethylene' part refers to the total number of oxyethylene -(CH2CH2O)- groups found in the molecule.
E433 Polyoxyethylene (20) sorbitan monooleate is an amber/golden-colored water-soluble viscous liquid.
E433 Polyoxyethylene (20) sorbitan monooleate is manufactured from polyethoxylated sorbitan (derived from the dehydration of sorbitol, a sugar alcohol) and oleic acid, a fatty acid found in animal and vegetable fats.

Due to this structure, E433 Polyoxyethylene (20) sorbitan monooleate forms an approximate hydrophilic-lipophilic balance of 15.
The final products are free from genetically modified organisms and of vegetable origin.
E433 Polyoxyethylene (20) sorbitan monooleate is a non-ionic surfactant and emulsifier find use in foods as emulsifier for salad dressings and chocolates, in cosmetics for preparing skin, facial cleansers and hair care products, and to disperse active ingredients in pharmaceuticals benefiting the pharmacological industry.

The solubility of E433 Polyoxyethylene (20) sorbitan monooleate allows it to assist in dissolving ingredients that would remain solid under normal circumstances.
In foods like ice cream, Polysorbate 80 is added up to 0.5% (v/v) concentration to make the ice cream smoother and easier to handle, as well as increasing its resistance to melting.
Vitamins, tablets, and supplements also contain E433 Polyoxyethylene (20) sorbitan monooleate because of its preservative nature.

E433 Polyoxyethylene (20) sorbitan monooleate being a nonionic surfactant is used in soaps and cosmetics (including eyedrops), or as solubilizer in mouthwashes.
E433 Polyoxyethylene (20) sorbitan monooleate, or Tween 80, is the abbreviation of “polyoxyethylene (20) sorbitan monooleate”, is a nonionic surfactant and emulsifier commonly used in food (with the European food additive number E433) and cosmetics mainly due to its ability to mix water-based and oil-based ingredients well (with a high approximate HLB value 15).

E433 Polyoxyethylene (20) sorbitan monooleate is an amber viscous liquid that is easily soluble in water, methanol, and ethanol, but insoluble in mineral oil.
The hydroxyl value is between 65 and 82, the saponification value is between 43 and 55, the acid value is less than or equal to 2, the moisture is less than or equal to 3, and the hydrophilic-lipophilic balance value is 15.
E433 Polyoxyethylene (20) sorbitan monooleate is the most popular product in the polysorbate series.

E433 Polyoxyethylene (20) sorbitan monooleate can be applied to various industries such as medicine, cosmetics, food, paint and pigment, textiles, and pesticides.
E433 Polyoxyethylene (20) sorbitan monooleate is regarded as an emulsifier, dispersant, wetting agent, solubilizer and stabilizer.
E433 Polyoxyethylene (20) sorbitan monooleate is a nonionic surfactant and emulsifier often used in foods and cosmetics.

E433 Polyoxyethylene (20) sorbitan monooleate is a viscous, water-soluble yellow liquid.
E433 Polyoxyethylene (20) sorbitan monooleate commercially also known as Tween 80.
E433 Polyoxyethylene (20) sorbitan monooleate is the ethoxylated sorbitan esters which are manufactured by the reaction among sorbitol, a specific fatty acid, and ethylene oxide (an average of 20 polymerized ethylene oxide per molecule of polysorbate 80).

E433 Polyoxyethylene (20) sorbitan monooleate is a liquid substance, oily and slightly viscous.
The color of E433 Polyoxyethylene (20) sorbitan monooleate can be from light yellow to bright amber.
The smell is not strong, characteristic.

The main quality of E433 Polyoxyethylene (20) sorbitan monooleate is water solubility and solubility in vegetable and animal oils.
E433 Polyoxyethylene (20) sorbitan monooleate, one using area widely food emulsifier, named TW80 as well, yellow liquid, cas no. Is :9005-65-6, E code is E433, Slightly bitter, soluble in water, ethanol, ethyl acetate and toluene, insoluble in mineral oils and vegetable oils.
E433 Polyoxyethylene (20) sorbitan monooleate also dissolves well in isopropyl and ethyl alcohol, benzene.

E433 Polyoxyethylene (20) sorbitan monooleate does not dissolve in mineral oils.
E433 Polyoxyethylene (20) sorbitan monooleate has emulsifying, wetting and foaming properties.
E433 Polyoxyethylene (20) sorbitan monooleate is also a viscosity agent with the viscosity 300–500 centistokes (@25°C).

E433 Polyoxyethylene (20) sorbitan monooleate, one using area widely food emulsifier, named TW80 as well, yellow liquid, E code is E433, Slightly bitter, soluble in water, ethanol, ethyl acetate and toluene.
Soluble in water due to the long polyoxyethylene chains.
Soluble in most solvents, such as ethanol, methanol, ethyl acetate and toluene.

The critical micelle concentration of E433 Polyoxyethylene (20) sorbitan monooleate in pure water is reported as 0.012 mM.
The fatty acid used for the production of E433 - Polyoxyethylene sorbitan monooleate is oleic acid.
E433 Polyoxyethylene (20) sorbitan monooleate is a sugar alcohol produced by the reduction reaction (or hydrogenation) of glucose which is obtained from maize or tapioca starch.

According to the FDA, there are generally two steps in the manufacturing process of E433 Polyoxyethylene (20) sorbitan monooleate: Esterification between oleic acid and sorbitol to obtain sorbitan esters.
Condensation sorbitan esters with ethylene oxide.
E433 Polyoxyethylene (20) sorbitan monooleate is highly effective as an emulsifier, meaning it helps to disperse and stabilize immiscible liquids, such as oil and water, in various formulations.

This property is particularly valuable in the production of creams, lotions, and other cosmetic and pharmaceutical products where uniform dispersion of ingredients is essential.
In addition to its emulsifying properties, E433 Polyoxyethylene (20) sorbitan monooleate acts as a stabilizer, helping to prevent the separation of ingredients over time.
This contributes to the shelf stability of products and ensures that they maintain their desired consistency and texture throughout their intended shelf life.

E433 Polyoxyethylene (20) sorbitan monooleate is also used as a solubilizing agent, especially in pharmaceutical formulations.
E433 Polyoxyethylene (20) sorbitan monooleate can improve the solubility of hydrophobic (water-insoluble) compounds in aqueous solutions, making it easier to formulate drugs and enhancing their bioavailability.
In cosmetics, E433 Polyoxyethylene (20) sorbitan monooleate is valued for its ability to create smooth and creamy textures in products like moisturizers, sunscreens, and makeup.

E433 Polyoxyethylene (20) sorbitan monooleate is emulsifying and stabilizing properties contribute to the overall sensory experience of these products, making them easier to apply and more pleasant to use.
E433 Polyoxyethylene (20) sorbitan monooleate is approved for use as a food additive by regulatory agencies such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).

E433 Polyoxyethylene (20) sorbitan monooleate is commonly used in the production of processed foods, including baked goods, sauces, and salad dressings, where it helps to improve texture, consistency, and mouthfeel.
While E433 Polyoxyethylene (20) sorbitan monooleate is generally regarded as safe for use in cosmetics and food products, some studies have raised concerns about its potential health effects in high concentrations or with prolonged exposure.
These concerns include possible irritation, allergic reactions, and effects on the gastrointestinal tract.

However, such effects are typically associated with high doses or specific individual sensitivities.
E433 Polyoxyethylene (20) sorbitan monooleate is regulated as a food additive and cosmetic ingredient by regulatory agencies worldwide.
E433 Polyoxyethylene (20) sorbitan monooleate must meet stringent safety and quality standards to be used in consumer products, and its concentrations are limited based on its intended application.

Typical examples include etoposide and minor groove-binding cyclopropylpyrroloindole analogues like carzelesin.
E433 Polyoxyethylene (20) sorbitan monooleate is a nonionic surfactant and emulsifier often used in pharmaceuticals, foods, and cosmetics.
This synthetic compound is a viscous, water-soluble yellow liquid.

Tween 80, commonly known as E433 Polyoxyethylene (20) sorbitan monooleate, is a synthetic compound that is widely applied in a variety of fields, including foods, medicines, and cosmetics.
E433 Polyoxyethylene (20) sorbitan monooleate is an effective excipient to stabilize aqueous formulations of medications for parenteral administration and to improve the consistency of gel capsules, thus to make pills disperse in the stomach.
E433 Polyoxyethylene (20) sorbitan monooleate is commonly used as a defoamer for the fermenting process of some wines and as a emulsifier in ice-cream or “puddings” to keep the creamy texture without separating.

Besides, E433 Polyoxyethylene (20) sorbitan monooleate commonly serve as a surfactant and solubilizer in the production of soaps and cosmetics, which is effective to help dissolve ingredients and make products look creamier and more attractive.
In laboratory, E433 Polyoxyethylene (20) sorbitan monooleate is occasionally used for a test to identify the phenotype of a strain or isolate, such as mycobacteria.
E433 Polyoxyethylene (20) sorbitan monooleate is a polyethylene sorbitol ester, with a calculated molecular weight of 1,310 daltons, assuming 20 ethylene oxide units, sorbitol, and 1 oleic acid as the primary fatty acid.

Melting point: -25 °C
Boiling point: >100°C
Density: 1.08 g/mL at 20 °C
vapor pressure: refractive index: n20/D 1.473
FEMA: 2917 | POLYSORBATE 80
Flash point: >230 °F
storage temp.: -20°C
solubility: DMSO (Soluble), Methanol (Slightly)
form: viscous liquid
color: Amber
Specific Gravity: 1.080 (25/4℃)
PH Range: 6
Odor: mild alcoholic
PH: 5-7 (50g/l, H2O, 20℃)
Odor Type: alcoholic
Water Solubility: 5-10 g/100 mL at 23 ºC
Merck: 14,7582
Hydrophilic-Lipophilic Balance (HLB): 10
LogP: 4.392 (est)
Substances Added to Food (formerly EAFUS): POLYSORBATE 80
EWG's Food Scores: 3-8

E433 Polyoxyethylene (20) sorbitan monooleate is relatively nontoxic and stable therefore can be used as a emulsifier and detergent in a number of domestic, scientific, and pharmacological applications.
E433 Polyoxyethylene (20) sorbitan monooleate functions as a good wetting agent having food application in flavoured mouth drops, providing a spreading feeling to other added flavour ingredients.
In biochemical applications, E433 Polyoxyethylene (20) sorbitan monooleate finds use as washing agent in immunoassays, solubilizing agent for membrane proteins, and lysis solutions for mammalian cells.

While in the pharma sector, E433 Polyoxyethylene (20) sorbitan monooleate functions as an excipient helping to stabilize emulsions and suspensions.
The Cosmetics Ingredient Review (CIR) Expert Panel evaluated the scientific data and concluded that E433 Polyoxyethylene (20) sorbitan monooleate is safe for use in cosmetic formulations.
As a high HLB emulsifier, its food grade can be blended with a low HLB emulsifier (e.g. sorbitan stearate, mono and diglycerides) to provide a suitable HLB value for the various food uses, either oil in water, or water in oil emulsion.

Its general purpose in cosmetics is to mix water and oil together.
E433 Polyoxyethylene (20) sorbitan monooleate functions as a surfactant, emulsifier, solubilizer and dispersing agent.
Some of its applications as follows: Help wash away body dirt by lowering the surface tension on the skin when used in shampoos and body washes.

E433 Polyoxyethylene (20) sorbitan monooleate heps distribute essential oils, fragrances and colorants evenly in water for Lotions, Creams, Hair products, Skin care products and Makeup products.
E433 Polyoxyethylene (20) sorbitan monooleate is safe to consume and has been approved as a safe ingredient by the U.S. Food and Drug Administration (FDA) and European Food Safety Authority (EFSA), as well as the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

E433 Polyoxyethylene (20) sorbitan monooleate powder is a functional ingredient that is commonly used as an emulsifier in baked goods, dairy products, salad dressings, and other processed foods.
E433 Polyoxyethylene (20) sorbitan monooleate works by breaking the water tension of the surface to allow the lifting of dirt and oil.
E433 Polyoxyethylene (20) sorbitan monooleate acts as an emulsifier to improve the consistency of any product.

E433 Polyoxyethylene (20) sorbitan monooleate acts as a solubilizer that blends all the ingredients.
E433 Polyoxyethylene (20) sorbitan monooleate is a nonionic surfactant and emulsifier often used in foods and cosmetics.
This synthetic compound is a viscous, water-soluble yellow liquid.

E433 Polyoxyethylene (20) sorbitan monooleate is used to enable medications to pass through the blood brain barrier.
There some that question E433 Polyoxyethylene (20) sorbitan monooleate's use as a food additive as when it is consumed in food it may allow toxic chemicals in the body to pass through the blood brain barrier.
E433 Polyoxyethylene (20) sorbitan monooleate also known as Polysorbate 80, is a type of nonionic surfactant.

E433 Polyoxyethylene (20) sorbitan monooleate functions as an emulsifier, a dispersant, a wetting agent, a solubilizer, and a stabilizer in food, pharmaceutical, cosmetics, pigments, textiles, agrichemicals etc.
In the nomenclature of polysorbates, the numeric designation following polysorbate refers to the lipophilic group, in this case the oleic acid (see polysorbate for more detail).
E433 Polyoxyethylene (20) sorbitan monooleate, or Tween 80, is the abbreviation of “polyoxyethylene (20) sorbitan monooleate”, is a nonionic surfactant and emulsifier commonly used in food (with the European food additive number E433) and cosmetics mainly due to E433 Polyoxyethylene (20) sorbitan monooleate's ability to mix water-based and oil-based ingredients well (with a high approximate HLB value 15).

Polysorbates are derived from ethoxylated sorbitan (a derivative of sorbitol) esterified with fatty acids and exist as oily liquids.
These Polysorbates surfactants consist primarily of oleic, stearic or lauric fatty acid esters with sorbitol-derived cyclic ethers (sorbitans and sorbides) and further polymerized with approximately 20 molecules of oxirane per molecule of Polysorbates.
These Polysorbates belong to the class of emulsifiers used in pharmaceuticals and food preparations (salad dressing, ice cream, chocolates, baked goods and confectionery).

The number following the 'polysorbates' part reflects the type of fatty acid connected with the polyoxyethylene sorbitan part of the molecule.
Monolaurate is indicated by 20, monopalmitate is indicated by 40, monostearate by 60, and monooleate by 80.
The number 20 following the 'polyoxyethylene' part refers to the total number of oxyethylene -(CH2CH2O)- groups found in the molecule.

E433 Polyoxyethylene (20) sorbitan monooleate is an amber/golden-colored water-soluble viscous liquid.
E433 Polyoxyethylene (20) sorbitan monooleate is manufactured from polyethoxylated sorbitan (derived from the dehydration of sorbitol, a sugar alcohol) and oleic acid, a fatty acid found in animal and vegetable fats.
Due to this structure, E433 Polyoxyethylene (20) sorbitan monooleate forms an approximate hydrophilic-lipophilic balance of 15.

The final products are free from genetically modified organisms and of vegetable origin.
Taking into account the distinctive properties of the food stabilizer E433 - Polyoxyethylene sorbitan monooleate, E433 Polyoxyethylene (20) sorbitan monooleate belongs to the group of emulsifiers and stabilizers.
E433 Polyoxyethylene (20) sorbitan monooleate, also known as Polysorbate 80, consists of sorbitol, ethylene oxide, and oleic acid.

E433 Polyoxyethylene (20) sorbitan monooleate has a molecular formula of C64H124O26.
At room temperature, E433 - Polyoxyethylene sorbitan monooleate is in the form of pale-yellow to amber oily liquid.
E433 Polyoxyethylene (20) sorbitan monooleate is an O/W emulsifier with a polysorbate 80 HLB value of 15.0.

E433 Polyoxyethylene (20) sorbitan monooleate is soluble in water, ethanol, toluene etc.
E433 Polyoxyethylene (20) sorbitan monooleate - polysorbate, monooleate, nonionic surfactant.
E433 Polyoxyethylene (20) sorbitan monooleate is obtained from sorbitol and fatty acids olive oil chemically.

E433 Polyoxyethylene (20) sorbitan monooleate is an ethoxylated monoester of fatty acid anhydrohexavites.
E433 Polyoxyethylene (20) sorbitan monooleate refers to the type of fatty acid attached to the polyoxyethylene sorbitan part of the molecule, here E433 - Polyoxyethylene sorbitan monooleate is monooleate or oleic acid.
Oleic acid is a monounsaturated fatty acid naturally found in animal fats & oils and vegetable oils.

Commercial food grade oleic acid is not pure and is a mixture of several fatty acids.
Like other polysorbates, E433 Polyoxyethylene (20) sorbitan monooleate can be used alone or used in combination with sorbitan ester 60, 65 or 80.
E433 Polyoxyethylene (20) sorbitan monooleate can also be produced by reacting sorbitol and ethylene oxide first then esterified with oleic acid;

Obtaining the mixture of sorbitol and sorbitan by partially dehydrating sorbitol.
Adding ethylene oxide to the mixture to obtain sorbitan polyethylene ether.
E433 Polyoxyethylene (20) sorbitan monooleate is a surfactant which can also reduce bacterial attachment and inhibit biofilm formation.

E433 Polyoxyethylene (20) sorbitan monooleates are stable to electrolyes and weak acids and bases; gradual saponification occurs with strong acids and bases.
E433 Polyoxyethylene (20) sorbitan monooleates are hygroscopic and should be examined for water content prior to use and dried if necessary.
Also, in common with other polyoxyethylene surfactants, prolonged storage can lead to the formation of peroxides.

Some mycobacteria contain a type of lipase (enzyme that breaks up lipid molecules); when these species are added to a mixture of E433 Polyoxyethylene (20) sorbitan monooleate and phenol red, they cause the solution to change color, so this is used as a test to identify the phenotype of a strain or isolate.
Micelles combine with substances that needs to be solubilized, thereby enhance the solubilities of the substances such as active pharmaceutical ingredients.
To optimize solubilization, researchers have suggested to first combine E433 Polyoxyethylene (20) sorbitan monooleate with lipidsoluble pharmaceutical ingredients, then add water to further solubilize the mixture.

Synthetic food additive with emulsifying and flavoring role.
E433 Polyoxyethylene (20) sorbitan monooleate is also used as a solvent for other food additives.
E433 Polyoxyethylene (20) sorbitan monooleate is used in fine bakery products, sauces, desserts, confectioneries, fat emulsions for pastry, instant soups, ice, dietetic foods for body weight control.

E433 Polyoxyethylene (20) sorbitan monooleate is not recommended for vegetarians, because it can come from animal fats.
E433 Polyoxyethylene (20) sorbitan monooleate is a viscous, water-soluble yellow liquid.
The hydrophilic groups in E433 Polyoxyethylene (20) sorbitan monooleate are polyethers also known as polyoxyethylene groups which are polymers of ethylene oxide.

E433 - Polyoxyethylene sorbitan monooleate, also known as PEG 80 and Polyoxyethylene Sorbitan Monooleate, is a polyoxyethylene derivative of sorbitan and olive oil in the form of oleic acid.
E433 Polyoxyethylene (20) sorbitan monooleate, (=Tween 80), also known as Polyoxyethylene Sorbitan Monooleate, is a nonionic emulsifier and surfactant and used in cosmetics and
foods.
E433 Polyoxyethylene (20) sorbitan monooleate is derived from sorbitol, a natural sugar alcohol and forms a polysorbate-type nonionic surfactant by the ethoxylation of sorbitan (derived from the dehydration of sorbitol) before the addition of lauric acid.

Uses:
E433 Polyoxyethylene (20) sorbitan monooleate is commonly used in cosmetics and personal care products such as lotions, creams, shampoos, and conditioners.
E433 Polyoxyethylene (20) sorbitan monooleate acts as an emulsifier, helping to blend oil and water-based ingredients to create stable formulations with smooth textures.
E433 Polyoxyethylene (20) sorbitan monooleate is approved as a food additive by regulatory agencies such as the FDA and EFSA.

E433 Polyoxyethylene (20) sorbitan monooleate is used in various food and beverage products, including ice cream, salad dressings, sauces, and baked goods.
As an emulsifier, E433 Polyoxyethylene (20) sorbitan monooleate helps to create smooth textures, prevent ingredient separation, and enhance the stability of these products.
E433 Polyoxyethylene (20) sorbitan monooleate finds applications in biomedical research, particularly in cell culture and laboratory diagnostics.

E433 Polyoxyethylene (20) sorbitan monooleate is used in cell culture media to facilitate the solubility and uptake of hydrophobic compounds by cells.
E433 Polyoxyethylene (20) sorbitan monooleate can also serve as a dispersing agent in diagnostic assays and techniques.
E433 Polyoxyethylene (20) sorbitan monooleate has industrial applications in various sectors.

E433 Polyoxyethylene (20) sorbitan monooleate is used in the manufacturing of plastics, textiles, and lubricants, where its surfactant properties aid in processing and performance.
E433 Polyoxyethylene (20) sorbitan monooleate can also be found in household cleaning products, where it helps disperse oils and greases for effective cleaning.
E433 Polyoxyethylene (20) sorbitan monooleate is used in veterinary medicine for similar purposes as in human pharmaceuticals and cosmetics.

E433 Polyoxyethylene (20) sorbitan monooleate can be found in topical treatments, oral medications, and vaccines for animals to improve solubility, stability, and efficacy.
E433 Polyoxyethylene (20) sorbitan monooleate is also used as a surfactant in soaps and cosmetics (including eyedrops), or a solubilizer, such as in a mouthwash.
The cosmetic grade of polysorbate 80 may have more impurities than the food grade.

E433 Polyoxyethylene (20) sorbitan monooleate is a surfactant and solubilizer used in a variety of oral and topical pharmaceutical products.
E433 Polyoxyethylene (20) sorbitan monooleate is an excipient that is used to stabilize aqueous formulations of medications for parenteral administration, and used as an emulsifier in the making of the antiarrhythmic amiodarone.
E433 Polyoxyethylene (20) sorbitan monooleate is also used as an excipient in some European and Canadian influenza vaccines.

Influenza vaccines contain 2.5 μg of E433 Polyoxyethylene (20) sorbitan monooleate per dose.
E433 Polyoxyethylene (20) sorbitan monooleate is found in many vaccines used in the United States, including the Janssen COVID-19 vaccine.
E433 Polyoxyethylene (20) sorbitan monooleate is used in the culture of Mycobacterium tuberculosis in Middlebrook 7H9 broth.

E433 Polyoxyethylene (20) sorbitan monooleate is also used as an emulsifier in the estrogen-regulating drug Estrasorb.
E433 Polyoxyethylene (20) sorbitan monooleate is also used in granulation for stabilization of drugs and excipients when IPA binding.
E433 Polyoxyethylene (20) sorbitan monooleate used as emulsifier, stabiliser in a large range of foods including chewing gum, ice cream, soft drinks.

Also used in a wide range of detergents, pharmaceuticals and beauty and skin products.
E433 Polyoxyethylene (20) sorbitan monooleate is the reason behind the creaminess of your products.
E433 Polyoxyethylene (20) sorbitan monooleate boosts rinse off and adds extra strength to other surfactants.

Seldom E433 Polyoxyethylene (20) sorbitan monooleate is used as a food additive in wines and ice-creams.
E433 Polyoxyethylene (20) sorbitan monooleate is used in sauces to keep their texture smooth.
E433 Polyoxyethylene (20) sorbitan monooleate is also used to improve the consistency of gel capsules and to make the pills disperse in the stomach.

E433 Polyoxyethylene (20) sorbitan monooleate is used as an emulsifier in foods.
For example, in ice cream, polysorbate is added up to 0.5 % (v/v) concentration to make the ice cream smoother and easier to handle, as well as increasing its resistance to melting.
Adding E433 Polyoxyethylene (20) sorbitan monooleate prevents milk proteins from completely coating the fat droplets.

This allows them to join together in chains and nets, which hold air in the mixture, and provide a firmer texture that holds its shape as the ice cream melts.
E433 Polyoxyethylene (20) sorbitan monooleate is utilized in various topical formulations such as creams, ointments, and gels.
E433 Polyoxyethylene (20) sorbitan monooleate helps to evenly distribute active ingredients throughout the formulation, ensuring consistent application and absorption into the
skin.

E433 Polyoxyethylene (20) sorbitan monooleate can also improve the texture and feel of topical products, making them more pleasant to use.
E433 Polyoxyethylene (20) sorbitan monooleate plays a critical role in the production of certain vaccines.
E433 Polyoxyethylene (20) sorbitan monooleate is used as a stabilizer to maintain the integrity of vaccine formulations during manufacturing, storage, and transportation.

E433 Polyoxyethylene (20) sorbitan monooleate helps prevent the aggregation of vaccine components and preserves their potency, ensuring that vaccines remain effective.
E433 Polyoxyethylene (20) sorbitan monooleate is included in some formulations of parenteral nutrition solutions, which are administered intravenously to patients who cannot consume nutrients orally.
As an emulsifier, E433 Polyoxyethylene (20) sorbitan monooleate helps to disperse lipid components in these solutions, allowing for the delivery of essential fats and nutrients to patients.

E433 Polyoxyethylene (20) sorbitan monooleate is sometimes used in the production of medical devices such as catheters and surgical instruments.
E433 Polyoxyethylene (20) sorbitan monooleate can be incorporated into lubricants and coatings to reduce friction and improve the performance of these devices during use.
E433 Polyoxyethylene (20) sorbitan monooleate's compatibility with various materials makes it a suitable additive for medical applications.

Similar to its use in human medicine, E433 Polyoxyethylene (20) sorbitan monooleate is employed in veterinary pharmaceuticals to enhance the solubility, stability, and bioavailability of active ingredients.
E433 Polyoxyethylene (20) sorbitan monooleate may be included in oral medications, topical treatments, and injectable formulations for animals, contributing to the effectiveness of veterinary therapies.
E433 Polyoxyethylene (20) sorbitan monooleate is commonly used in research laboratories and academic institutions for experimental purposes.

E433 Polyoxyethylene (20) sorbitan monooleate may be incorporated into experimental formulations to assess its effects on solubility, stability, and delivery of active compounds.
Researchers may also investigate novel applications of Polysorbate 80 in drug delivery systems and biomedical technologies.
In manufacturing processes across various industries, E433 Polyoxyethylene (20) sorbitan monooleate may be subject to stringent quality control measures to ensure its purity, stability, and consistency.

Quality control tests may include assessments of chemical composition, physical properties, and performance characteristics to meet regulatory standards and product specifications.
Additionally, E433 Polyoxyethylene (20) sorbitan monooleate can improve the solubility of certain ingredients and enhance the spreadability of products on the skin or hair.
In the pharmaceutical industry, E433 Polyoxyethylene (20) sorbitan monooleate serves multiple purposes.

E433 Polyoxyethylene (20) sorbitan monooleate is used as an emulsifier and solubilizing agent in oral and injectable medications to improve the bioavailability of poorly soluble drugs.
E433 Polyoxyethylene (20) sorbitan monooleate can also stabilize protein-based drugs and vaccines, helping to maintain their potency and efficacy during storage and administration.
E433 Polyoxyethylene (20) sorbitan monooleate is a general purpose mid-range HLB, ethoxylated, nonionic surfactant suggested for use in textile chemicals (emulsifier, lubricant), household products and cosmetic formulations (o/w emulsifier, viscosity modifier).

E433 Polyoxyethylene (20) sorbitan monooleate is used as an emulsifier (ice cream, whipped topping) and as a solubilizing and dispersing agent in pickles and special vitamin-mineral preparations.
E433 Polyoxyethylene (20) sorbitan monooleate is the trade name of a detergent that can be useful in identifying mycobacteria that possess a lipase that splits the compound into oleic acid and polyoxyethylated sorbitol.
E433 Polyoxyethylene (20) sorbitan monooleate is used as an additive for cell culture media.

E433 Polyoxyethylene (20) sorbitan monooleate has numerous effects, e.g. increasing the transformation frequency of Brevibacterium lactofermentum or enhancing the secretion of acid and alkaline phosphatase by Neurospora crassa.
A polymer composed of PEG-ylated sorbitan, where the total number of poly(ethylene glycol) units is 20 (w + x + y + z = 20) and a single terminal is capped by an oleoyl group.
E433 Polyoxyethylene (20) sorbitan monooleate is used as an emulsifier in foods, though research suggests it may "profoundly impact intestinal microbiota in a manner that promotes gut inflammation and associated disease states."

For example, in ice cream, polysorbate is added up to 0.5% (v/v) concentration to make the ice cream smoother and easier to handle, as well as increasing its resistance to melting.
Adding E433 Polyoxyethylene (20) sorbitan monooleate prevents milk proteins from completely coating the fat droplets.
This allows them to join in chains and nets, which hold air in the mixture, and provide a firmer texture that holds its shape as the ice cream melts.

E433 Polyoxyethylene (20) sorbitan monooleate is a synthetic multi-ingredient that can be used as a surfactant, emulsifier, solubilizer, stabilizer in food, cosmetics and personal care products.
E433 Polyoxyethylene (20) sorbitan monooleate helps water-based and oil-based ingredients blend easily and prevent their separation in food.
E433 Polyoxyethylene (20) sorbitan monooleate are mostly used in food among the category of Polysorbates, but the latter is used more than polysorbate 60 in food.

E433 Polyoxyethylene (20) sorbitan monooleate are the most commonly used in bakery food production.
They help to extend shelf life, improve the strength and increase volume of baked goods and frozen desserts.

Safety Profile:
When heated to decomposition it emits acrid smoke and irritating fumes.
In some individuals, E433 Polyoxyethylene (20) sorbitan monooleate may cause skin irritation or allergic reactions, particularly in those with sensitive skin or allergies to related compounds.
Symptoms of skin irritation may include redness, itching, or rash.

If irritation occurs, discontinuing use and seeking medical advice is recommended.
Contact with E433 Polyoxyethylene (20) sorbitan monooleate may cause irritation to the eyes.
If the substance comes into contact with the eyes, it should be flushed with water for several minutes while gently holding the eyelids open.

If irritation persists, medical attention may be necessary.
Moderately toxic by intravenous route.
Mildly toxic by ingestion.

Experimental reproductive effects.
Questionable carcinogen with experimental tumorigenic data.
Human mutation data reported. An eye irritant.

E466 Sodium Carboxymethyl Cellulose cellulose is a water-soluble polymer.
As a solution in water, E466 Sodium Carboxymethyl Cellulose has thixotropic properties.
E466 Sodium Carboxymethyl Cellulose is useful in helping to hold the components of pyrotechnic compositions in aqucous suspension (e.g., in the making of black match).

CAS: 9004-32-4
MF: C6H7O2(OH)2CH2COONa
MW: 0
EINECS: 618-378-6

E466 Sodium Carboxymethyl Cellulose is also an especially effective binder that can be used in small amounts in compositions, where the binder can intcrfere with the intended effect (e.g., in strobe compositions).
However, E466 Sodium Carboxymethyl Celluloses sodium content obviously precludes its use in most color compositions.
E466 Sodium Carboxymethyl Cellulose is manufactured from cellulose by various proccsses that replacc some of the hydrogen atoms in the hydroxyl[OH] groups of the cellulose molecule with acidic carboxymethyl [-CH2CO.OH] groups，which are neutralized to form the corresponding sodium salt.
E466 Sodium Carboxymethyl Cellulose is white when pure; industrial grade material may be grayish-white or cream granules or powder.
E466 Sodium Carboxymethyl Cellulose is tackifier, at room temperature, it is non-toxic tasteless white flocculent powder, it is stable and soluble in water, aqueous solution is neutral or alkaline transparent viscous liquid, it is soluble in other water-soluble gums and resins, it is insoluble in organic solvents such as ethanol.
E466 Sodium Carboxymethyl Cellulose is the substituted product of cellulosic carboxymethyl group.
According to their molecular weight or degree of substitution, E466 Sodium Carboxymethyl Cellulose can be completely dissolved or insoluble polymer, the latter can be used as the weak acid cation of exchanger to separate neutral or basic proteins.

E466 Sodium Carboxymethyl Cellulose can form highly viscous colloidal solution with adhesive, thickening, flowing, emulsifying, shaping, water, protective colloid, film forming, acid, salt, suspensions and other characteristics, and it is physiologically harmless, so it is widely used in the food, pharmaceutical, cosmetic, oil, paper, textiles, construction and other areas of production.
A semisynthetic, water-soluble polymer in which CH2COOH groups are substituted on the glucose units of the cellulose chain through an ether linkage.
Mw ranges from 21,000 to 500,000.
Since the reaction occurs in an alkaline medium, the product is the sodium salt of the carboxylic acid R-O-CH2COONa.
E466 Sodium Carboxymethyl Cellulose 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.
E466 Sodium Carboxymethyl Cellulose is often used as its sodium salt, sodium carboxymethyl cellulose.
E466 Sodium Carboxymethyl Cellulose used to be marketed under the name Tylose, a registered trademark of SE Tylose.

E466 Sodium Carboxymethyl Cellulose Chemical Properties
Melting point: 274 °C (dec.)
Density: 1,6 g/cm3
FEMA: 2239 | CARBOXYMETHYLCELLULOSE
Storage temp.: room temp
Solubility: H2O: 20 mg/mL, soluble
Form: low viscosity
Pka: 4.30(at 25℃)
Color: White to light yellow
Odor: Odorless
PH Range 6.5 - 8.5
PH: pH (10g/l, 25℃) 6.0～8.0
Water Solubility: soluble
Merck: 14,1829
Stability: Stable. Incompatible with strong oxidizing agents.
EPA Substance Registry System: Sodium carboxymethyl cellulose (9004-32-4)

Uses
E466 Sodium Carboxymethyl Cellulose is frequently called simply carboxymethyl cellulose and also known as cellulose gum.
E466 Sodium Carboxymethyl Cellulose is derived from purified cellulose from cotton and wood pulp.
E466 Sodium Carboxymethyl Cellulose is a water dispersible sodium salt of carboxy-methyl ether of cellulose that forms a clear colloidal solution.
E466 Sodium Carboxymethyl Cellulose is a hygroscopic material that has the ability to absorb more than 50% of water at high humidity.
E466 Sodium Carboxymethyl Cellulose is also a natural polymeric derivative that can be used in detergents, food and textile industries.
E466 Sodium Carboxymethyl Cellulose is one of the most important products of cellulose ethers, which are formed by natural cellulose modification as a kind of cellulose derivate with an ether structure.
Due to the fact that the acid form of CMC has poor water solubility, it is usually preserved as E466 Sodium Carboxymethyl Cellulose, which is widely used in many industries and regarded as monosodium glutamate in industry.
E466 Sodium Carboxymethyl Cellulose is used in cigarette adhesive, fabric sizing, footwear paste meal, home slimy.
E466 Sodium Carboxymethyl Cellulose is used in interior painting architectural, building lines melamine, thickening mortar, concrete enhancement.
E466 Sodium Carboxymethyl Cellulose is used in refractory fiber, ceramic production molding bond. It is used in oil drilling, exploration address slurry thickening, reducing water loss, quality paper surface sizing.
E466 Sodium Carboxymethyl Cellulose can be used as soap and washing powder detergent active additives, as well as other industrial production on the dispersion, emulsification, stability, suspension, film, paper, polishing and the like.
Quality product can be used for toothpaste, medicine, food and other industrial sectors.

E466 Sodium Carboxymethyl Cellulose is a thickener, binder, and emulsifier equivalent to cellulose fiber.
E466 Sodium Carboxymethyl Cellulose is resistant to bacterial decomposition and provides a product with uniform viscosity.
E466 Sodium Carboxymethyl Cellulose can prevent skin moisture loss by forming a film on the skin’s surface, and also help mask odor in a cosmetic product.
Constituents are any of several fibrous substances consisting of the chief part of a plant’s cell walls (often extracted from wood pulp or cotton).
In drilling muds, in detergents as a soil-suspending agent, in resin emulsion paints, adhesives, printing inks, textile sizes, as protective colloid in general. As stabilizer in foods.
Pharmaceutic aid (suspending agent; tablet excipient; viscosity-increasing agent).
E466 Sodium Carboxymethyl Cellulose is used in drilling muds, in detergents as a soil-suspending agent, in resin emulsion paints, adhesives, printing inks, textile sizes and protective colloid.
E466 Sodium Carboxymethyl Cellulose acts as a stabilizer in foods.
E466 Sodium Carboxymethyl Cellulose is also employed in pharmaceuticals as a suspending agent and excipients for tablets.
E466 Sodium Carboxymethyl Cellulose is used as viscosity modifiers to stabilize the emulsions. It is used as a lubricant in artificial tears and it is used to characterize enzyme activity from endoglucanases.

Detergent Grade E466 Sodium Carboxymethyl Cellulose is a cornerstone ingredient in modern cleaning products.
E466 Sodium Carboxymethyl Cellulose stands out for its superior thickening and stabilizing properties, enhancing the texture and efficiency of detergents.
E466 Sodium Carboxymethyl Cellulose plays a pivotal role in improving soil suspension and preventing redeposition, making it essential for high-performance laundry and dishwashing detergents.
With a tailored viscosity range, E466 Sodium Carboxymethyl Cellulose ensures detergents maintain optimal consistency, crucial for both liquid and powder formulas.
E466 Sodium Carboxymethyl Celluloses compatibility with diverse detergent ingredients, including surfactants and builders, allows for versatile applications.
Laundry Detergents: Incorporate 5% E466 Sodium Carboxymethyl Cellulose to improve soil suspension and fabric care.
Blend with surfactants, builders, and fragrance.
This formulation ensures efficient cleaning and fabric protection, making laundry detergents more effective.
Dishwashing Liquids: Use 3% E466 Sodium Carboxymethyl Cellulose for enhanced grease removal and suds stability.
Combine with cleaning agents and scents.
This mix results in a powerful dishwashing liquid that cuts through grease and leaves dishes spotless.

Powdered Detergents: Add 4% E466 Sodium Carboxymethyl Cellulose to prevent caking and ensure smooth texture.
Mix with cleaning agents, brighteners, and fragrance.
This formulation keeps powdered detergents free-flowing and effective.
Hand Washes: Blend 2% E466 Sodium Carboxymethyl Cellulose for a luxurious, moisturizing feel. Include cleansing agents and essential oils.
This composition creates hand washes that clean effectively while being gentle on the skin.
Surface Cleaners: Incorporate 1.5% E466 Sodium Carboxymethyl Cellulose to enhance cleaning power and leave a streak-free finish.
Mix with disinfectants and fragrances.
This formula is ideal for multi-surface cleaners that effectively clean and freshen surfaces.
Car Wash Solutions: Use 2% E466 Sodium Carboxymethyl Cellulose to remove tough dirt and grime.
Combine with cleaning agents and wax for shine.
This formulation results in a car wash solution that cleans effectively without damaging the vehicle’s finish.
Fabric Softeners: Add 3% E466 Sodium Carboxymethyl Cellulose to fabric softeners for improved texture and fabric conditioning.
Blend with softening agents and scents.
This formula makes fabrics feel soft and smell fresh.
Toilet Bowl Cleaners: Incorporate 2% E466 Sodium Carboxymethyl Cellulose for enhanced cling to bowl surfaces.
Mix with disinfectants and cleaning agents.
This formula ensures a thorough clean and lasting freshness in toilet bowl cleaners.

Textile Grade E466 Sodium Carboxymethyl Cellulose is an essential component in the textile industry, widely used for its diverse applications.
Primarily, E466 Sodium Carboxymethyl Cellulose’s employed as a thickening agent in textile printing, constituting about 2-3% of printing pastes, to achieve sharp, clear designs.
In dyeing processes, E466 Sodium Carboxymethyl Cellulose, at a concentration of 1-2%, aids in uniform dye dispersion and fixation, ensuring vibrant and consistent colors.
E466 Sodium Carboxymethyl Cellulose’s also used in fabric finishing, at about 0.5-1%, to enhance fabric hand feel and texture.
Additionally, CMC serves as a binding agent in non-woven fabrics, contributing to the strength and stability of the material.
In sizing applications, about 1-3% of E466 Sodium Carboxymethyl Cellulose is used to protect yarns during weaving, reducing breakages.
The product’s role in fabric softening and conditioning is pivotal, improving the overall quality and wearability of textiles.
Textile Printing: Mix 3% E466 Sodium Carboxymethyl Cellulose to create thickened printing pastes, ensuring precise and vibrant prints on fabrics. Blend with dyes and water to achieve desired consistency.
This application results in sharp, clear textile designs that are visually appealing.
Fabric Dyeing: Use 2% E466 Sodium Carboxymethyl Cellulose for even dye distribution and improved color fixation in fabric dyeing.
Combine with fabric dyes and water, ensuring uniform application.
This leads to consistently colored fabrics with long-lasting hues.
Fabric Finishing: Incorporate 1% E466 Sodium Carboxymethyl Cellulose in finishing solutions to enhance fabric feel and appearance.
Mix with finishing agents and apply to textiles.
This application gives fabrics a soft, luxurious texture and improves wear resistance.
Yarn Sizing: Apply 3% CMC in sizing mixtures to protect yarn during weaving.
Blend with starches and size mixtures, enhancing yarn strength and reducing breakages in the loom.
This ensures smoother weaving and higher-quality textiles.
Non-Woven Fabric Production: Use 2% E466 Sodium Carboxymethyl Cellulose as a binder in non-woven fabrics for increased strength and stability. Combine with fibrous materials, creating durable and cohesive non-woven textiles used in various applications.
Fabric Softening: Add 1.5% E466 Sodium Carboxymethyl Cellulose to softening solutions for a softer fabric hand feel.
Mix with softeners and apply to textiles, resulting in comfortable and pleasant-to-touch fabrics, ideal for clothing and home textiles.
Textile Coatings: Incorporate 2.5% E466 Sodium Carboxymethyl Cellulose in coating formulations to improve fabric coating uniformity.
Blend with coating materials, enhancing the protective properties of coated fabrics used in specialty applications.
Printing Thickener Replacement: Use E466 Sodium Carboxymethyl Cellulose as an eco-friendly alternative to synthetic thickeners in printing pastes. Mix 3% CMC to achieve the desired viscosity, providing a sustainable and effective solution for textile printing.

Synthesis
E466 Sodium Carboxymethyl Cellulose is formed when cellulose reacts with mono chloroacetic acid or its sodium salt under alkaline condition with presence of organic solvent, hydroxyl groups substituted by Sodium carboxymethyl groups in C2, C3 and C6 of glucose, which substitution slightly prevails at C2 position.
Generally, there are two steps in manufacturing process of E466 Sodium Carboxymethyl Cellulose, alkalinization and etherification.
Step 1: Alkalinization
Disperse the raw material cellulose pulp in alkali solution (generally sodium hydroxide, 5–50%) to obtain alkali cellulose.
Cell-OH+NaOH →Cell·O-Na+ +H2O
Step 2: Etherification
Etherification of alkali cellulose with sodium monochloroacetate (up to 30%) in an alcohol-water medium.
The mixture of alkali cellulose and reagent is heated (50–75°C) and stirred during the process.
ClCH2COOH+NaOH→ClCH2COONa+H2O
Cell·O-Na+ +ClCH2COO- →Cell-OCH2COO-Na
The DS of the E466 Sodium Carboxymethyl Cellulose can be controlled by the reaction conditions and use of organic solvents (such as isopropanol).

Pharmaceutical Applications
E466 Sodium Carboxymethyl Cellulose is the sodium salt of carboxymethyl cellulose, an anionic derivative.
E466 Sodium Carboxymethyl Cellulose is widely used in oral and topical pharmaceutical formulations, primarily for its viscosity-increasing properties.
Viscous aqueous solutions are used to suspend powders intended for either topical application or oral and parenteral administration.
E466 Sodium Carboxymethyl Cellulose may also be used as a tablet binder and disintegrant, and to stabilize emulsions.
Higher concentrations, usually 3–6%, of the medium-viscosity grade are used to produce gels that can be used as the Base for applications and pastes; glycols are often included in such gels to prevent them drying out.
E466 Sodium Carboxymethyl Cellulose is also used in self-adhesive ostomy, wound care, and dermatological patches as a muco-adhesive and to absorb wound exudate or transepidermal water and sweat.
E466 Sodium Carboxymethyl Cellulose is used in products designed to prevent post-surgical tissue adhesions; and to localize and modify the release kinetics of active ingredients applied to mucous membranes; and for bone repair. Encapsulation with carboxymethylcellulose sodium can affect drug protection and delivery.
There have also been reports of E466 Sodium Carboxymethyl Cellulose's use as a cyto-protective agent.
E466 Sodium Carboxymethyl Cellulose is also used in cosmetics, toiletries, surgical prosthetics, and incontinence, personal hygiene, and food products.

Production Methods
E466 Sodium Carboxymethyl Cellulose is prepared by steeping cellulose obtained from wood pulp or cotton fibers in sodium hydroxide solution.
The alkaline cellulose is then reacted with sodium monochloroacetate to produce carboxymethylcellulose sodium.
Sodium chloride and sodium glycolate are obtained as by-products of this etherification.

Synonyms
SODIUM CARBOXYMETHYL CELLULOSE
9004-32-4
sodium;2,3,4,5,6-pentahydroxyhexanal;acetate
Carboxymethylcellulose sodium (USP)
Carboxymethylcellulose cellulose carboxymethyl ether
CMC powder
Celluvisc (TN)
Carmellose sodium (JP17)
CHEMBL242021
C.M.C. (TN)
CHEBI:31357
E466
Sodium carboxymethyl cellulose (MW 250000)
D01544

E476 (Polyglycerol polyricinoleate), is a food additive commonly used in the food industry as an emulsifier.
E476 (Polyglycerol polyricinoleate) is derived from castor bean oil and consists of polyglycerol esters of polycondensed fatty acids from castor oil.
E476 (Polyglycerol polyricinoleate), is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).

CAS Number: 29894-35-7
Molecular Formula: C27H52O9
Molecular Weight: 520.69638

Synonyms: 1,2,3-Propanetriol, homopolymer, 12-(R)-hydroxy-9-(Z)-octadecenoates (1:1) (3 mol glycerol average molar ratio), 29894-35-7, 9-Octadecenoic acid, 12-hydroxy-, (9Z,12R)-, polymer with 1,2,3-propanetriol, 9-Octadecenoic acid, 12-hydroxy-,(9Z,12R)- monoester with triglycerol, Akoline PGPR, PGPR, Polyglycerol polyricinoleate, Polyglycerol polyricinoleate (PGPR), Polyglycerol polyricinoleic acid, Polyglyceryl-3 ricinoleate, Polyglyceryl-3 ricinoleate [INCI], Triglyceryl monoricinoleate, UNII-MZQ63P0N0W.

E476 (Polyglycerol polyricinoleate) is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.
E476 (Polyglycerol polyricinoleate) is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
E476 (Polyglycerol polyricinoleate) is heated to above 200 °C in a reactor in the presence of an alkaline catalyst to create polyglycerol.

In chocolate, compound chocolate and similar coatings, E476 (Polyglycerol polyricinoleate) is mainly used with another substance like lecithin to reduce viscosity.
It is used at low levels (below 0.5%), and works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid.
E476 (Polyglycerol polyricinoleate) can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods.

Castor oil fatty acids are separately heated to above 200 °C, to create interesterified ricinoleic fatty acids.
The polyglycerol and the interesterified ricinoleic fatty acids are then mixed to create PGPR.
E476 (Polyglycerol polyricinoleate) is a yellowish, viscous liquid composed ofpolyglycerol esters of fatty acids from castor oil.

It may also be polyglycerol esters of dimerized fatty acids of soybean oil.
E476 (Polyglycerol polyricinoleate) can also be used as an emulsifier in spreads and in salad dressings or as a crystal inhibitor and anticlouding agent in fractionated vegetable oils.
E476 (Polyglycerol polyricinoleate), is an emulsifier commonly used in food products.

It's derived from glycerol and fatty acids, particularly ricinoleic acid found in castor beans.
E476 (Polyglycerol polyricinoleate) is primarily used to improve the texture and consistency of chocolate and chocolate-like confectionery products.
It helps prevent the formation of cocoa butter crystals, which can cause chocolate to become gritty or uneven in texture.

Additionally, E476 (Polyglycerol polyricinoleate) can also reduce the viscosity of chocolate, making it easier to handle during manufacturing processes.
E476 (Polyglycerol polyricinoleate), is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-.
In chocolate, compound chocolate and similar coatings, E476 (Polyglycerol polyricinoleate) is mainly used with another substance like lecithin to reduce viscosity.

E476 (Polyglycerol polyricinoleate) is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid.
E476 (Polyglycerol polyricinoleate) can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods.
It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.

E476 (Polyglycerol polyricinoleate) is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.
E476 (Polyglycerol polyricinoleate) was re‐evaluated in 2017 by the former EFSA Panel on Food Additives and Nutrient sources added to Food (ANS).
As a follow‐up to this assessment, in this opinion, the Panel on Food Additives and Flavouring (FAF) addresses the data gaps identified to support an amendment of the EU specifications for E 476.

Additionally, this opinion deals with the assessment of the proposed extension of use for E 476 in edible ices and a revision of the maximum permitted level in emulsified sauces.
E476 (Polyglycerol polyricinoleate) serves to produce better quality chocolate reducing cocoa oil quantity in chocolate industry.
E476 (Polyglycerol polyricinoleate) provides easier discharge property eliminating bubble formation and empty holes.

E476 (Polyglycerol polyricinoleate) serves to produce chocolate with desired refirement.
E476 (Polyglycerol polyricinoleate) doesnt have any bad odour.
It has a good thermal stability.

E476 (Polyglycerol polyricinoleate) is suitable to use together with lecithin.
E476 (Polyglycerol polyricinoleate) makes the process easier.
E476 (Polyglycerol polyricinoleate) is an emulsifier manufactured from Interesterified Castor oil fatty acids and Polymerized Glycerol.

It is a highly lipophilic emulsifier with a low Hydrophilic-Lipophilic Balance.
This food additive is a viscous amber coloured liquid.
E476 (Polyglycerol polyricinoleate) is insoluble in hot and cold water, soluble in oils and fats.

E476 (Polyglycerol polyricinoleate) works by reducing the friction between the particles of the solid ingredients in molten chocolate and reducing the surface tension or yield stress (Casson yield value) so that chocolate flows much more uniformly and in an easily controllable manner.
This greatly aids the application of chocolate in bar-making, moulding, enrobing and coating.
E476 (Polyglycerol polyricinoleate) is also a cost-saving emulsifier as it reduces the quantity of fat required in chocolate production to achieve the desired chocolate viscosity.

The worldwide E476 (Polyglycerol polyricinoleate) food additive market for the chocolate industry had been controlled by a multinational that produced a high functionality E476 (Polyglycerol polyricinoleate) and had a monopoly in this segment.
They controlled this high functionality segment for over a decade and had no competition.
E476 (Polyglycerol polyricinoleate) is an emulsifier manufactured from Interesterified Castor oil fatty acids and Polymerized Glycerol.

It is a highly lipophilic emulsifier with a low Hydrophilic-Lipophilic Balance.
E476 (Polyglycerol polyricinoleate) is a viscous amber coloured liquid and is insoluble in hot and cold water, soluble in oils and fats.
E476 (Polyglycerol polyricinoleate), is an ingredient commonly used as a water-in-oil type (W/O) emulsifier in chocolate and chocolate-type confectionary to reduce the viscosity in production.

It is a type of polyglycerol esters (PGE) with the European food additive number E476.
E476 (Polyglycerol polyricinoleate) is a mixture of esterified products manufactured by the esterification of polyglycerol with condensed castor oil fatty acids.
E476 (Polyglycerol polyricinoleate) is heated to above 200 ℃ in the presence of an alkali catalyst to produce polyglycerol.

Condensation of the castor oil fatty acids: Castor oil fatty acids (synthesized by hydrolysing castor oil in water) are heated to above 200 ℃ to create interesterified ricinoleic fatty acid chains of varying lengths.
Then polyglycerol mixed with interesterified ricinoleic fatty acids to produce E476 (Polyglycerol polyricinoleate) with different chain lengths.
E476 (Polyglycerol polyricinoleate) is derived from glycerol (a sugar alcohol) and fatty acids, primarily sourced from castor beans.

Through chemical processes, these components are combined to form polyglycerol esters of polycondensed fatty acids from castor oil, creating E476 (Polyglycerol polyricinoleate).
This emulsifier is typically a light-colored, viscous liquid with excellent emulsification properties.
In chocolate production, E476 (Polyglycerol polyricinoleate) serves as an emulsifier to stabilize the mixture of cocoa solids and cocoa butter, which are the main components of chocolate.

This helps prevent the separation of cocoa butter from other ingredients and ensures a smooth and consistent texture in the final chocolate product.
Additionally, E476 (Polyglycerol polyricinoleate) aids in reducing the viscosity of chocolate, making it easier to handle during processing such as molding, coating, and enrobing.
E476 (Polyglycerol polyricinoleate), which can also be called polyglycerol ester of cross esterified ricinoleate.

E476 (Polyglycerol polyricinoleate) emulsifier is a polyglyceryl ester (PGE) with No.
E476 (Polyglycerol polyricinoleate) halal is a W/O surfactant that can be used as an emulsifier, stabilizer, thickener, and anti-caking agent in a wide range of applications in the food and cosmetic industries.
E476 (Polyglycerol polyricinoleate) is as an emulsifier in chocolate.

E476 (Polyglycerol polyricinoleate) emulsifier is also used in candy fillings to reduce fat and improve flow.
E476 (Polyglycerol polyricinoleate) food additive is also used as an emulsifier in spreads and salad dressings to stabilize emulsions and improve mouthfeel and spread ability.
E476 (Polyglycerol polyricinoleate) is polyglycerol ester of castor oil fatty acid.

It is insoluble in water and ethanol but soluble in ether.
E476 (Polyglycerol polyricinoleate) is a strong lipophilic water-in-oil emulsifier.The hydrophilic group in PGPR is polyglycerol and the hydrophobic group is esterified castor oil fatty acid.
It has good solubility in oils and fats and can be used as an emulsifier, stabilizer, thickener, and anti-caking agent.

E476 (Polyglycerol polyricinoleate) food additive can be used to replace the expensive raw material of cocoa butter.
In the process of making chocolate, E476 (Polyglycerol polyricinoleate) can be used to substitute the expensive raw material cocoa butter, thus reducing the cost, and at the same time, it can also reduce the fat content of chocolate.
E476 (Polyglycerol polyricinoleate) halal is safe and harmless to human health.

E476 (Polyglycerol polyricinoleate) has been approved as a safe emulsifier by the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA).
E476 (Polyglycerol polyricinoleate) or PGPR is a combination of polyglycerol and castor oil (oil of the Ricinus communis tree).
Normal fat consists of glycerol and fatty acids, for these products additional glycerol is coupled to the normal glycerol.

E476 (Polyglycerol polyricinoleate) generally is a mixture of different components but has a certain element as synthetic as it uses an acetone-benzene solution.
E476 (Polyglycerol polyricinoleate) seed is also used to make the poison ‘Ricin’.
E476 (Polyglycerol polyricinoleate) is becoming increasingly popular in Chocolate bars from the lower end market and are sold in bulk to offload costs.

E476 (Polyglycerol polyricinoleate) is also used in polymer coatings, paint and as a coating for plastic film to aid in anti-fogging.
E476 (Polyglycerol polyricinoleate), is a food grade emulsifier that has become increasingly popular in the food industry.
This ingredient is derived from castor oil, which is extracted from the seeds of the castor plant.

E476 (Polyglycerol polyricinoleate) is a complex mixture of triglycerides, which are formed from glycerol molecules and three fatty acid chains that are bound together by ester bonds.
E476 (Polyglycerol polyricinoleate) is a versatile ingredient in the food industry because of its ability to improve many food properties, including texture, consistency, and stability.
E476 (Polyglycerol polyricinoleate) is commonly used in the manufacture of chocolate products, where it is used to reduce the viscosity of molten chocolate and improve its flow properties.

This allows chocolate to be easily molded into various shapes, including confectionery shells and chocolate bars.
In addition to its use in chocolate products, E476 (Polyglycerol polyricinoleate) is also used in other food applications, including baked goods, confectionery products, and dairy products.
E476 (Polyglycerol polyricinoleate) is often used in conjunction with other emulsifiers to improve the stability and shelf life of these products.

However, it is also used alone as a primary emulsifier, where it can be used to reduce fat content and calories in certain products.
E476 (Polyglycerol polyricinoleate) has also been linked to some potential health benefits, particularly due to the presence of ricinoleic acid in castor oil, which is the starting material for PGPR.
E476 (Polyglycerol polyricinoleate) has been shown to have anti-inflammatory, analgesic, and antimicrobial properties.

However, these benefits may be diminished by the processing and refining steps involved in the production of E476 (Polyglycerol polyricinoleate), so the potential health benefits of consuming PGPR as an ingredient may be minimal.
Despite these potential benefits, some consumers are concerned about the safety of consuming E476 (Polyglycerol polyricinoleate).
Some studies have suggested that high doses of E476 (Polyglycerol polyricinoleate) may cause intestinal inflammation and other digestive issues, while others have indicated that it may have genotoxic potential.

However, these studies have typically been conducted on animals, and there is limited evidence to suggest that E476 (Polyglycerol polyricinoleate) is harmful to humans when consumed in normal amounts.
E476 (Polyglycerol polyricinoleate) is a versatile and widely used emulsifier in the food industry, particularly in the production of chocolate products.
While it may have some potential health benefits, as with any food ingredient, consumers should exercise caution when consuming products containing PGPR and should speak to a healthcare professional if they have any health concerns.

E476 (Polyglycerol polyricinoleate), is an emulsifier made from glycerol and fatty acids -usually from castor bean, but also from soybean oil-.
In chocolate, compound chocolate and similar coatings, E476 (Polyglycerol polyricinoleate) is mainly used with another substance like lecithin to reduce viscosity.
E476 (Polyglycerol polyricinoleate) is used at low levels -below 0.5%-, and works by decreasing the friction between the solid particles -e.g. cacao, sugar, milk- in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid.

E476 (Polyglycerol polyricinoleate) can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods.
It is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.
E476 (Polyglycerol polyricinoleate) is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.

E476 (Polyglycerol polyricinoleate), is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).
In chocolate, compound chocolate and similar coatings, E476 (Polyglycerol polyricinoleate) is mainly used with another substance like lecithin to reduce viscosity.
It is used at low levels (below 0.5 %), and works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily, approaching the behaviour of a Newtonian fluid.

E476 (Polyglycerol polyricinoleate) can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods.
E476 (Polyglycerol polyricinoleate) is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.
E476 (Polyglycerol polyricinoleate) is a yellowish, viscous liquid, and is strongly lipophilic: it is soluble in fats and oils and insoluble in water and ethanol.

Because E476 (Polyglycerol polyricinoleate) improves the flow characteristics of chocolate and compound chocolate, especially near the melting point, it can improve the efficiency of chocolate coating processes: chocolate coatings with E476 (Polyglycerol polyricinoleate) flow better around shapes of enrobed and dipped products, and it also improves the performance of equipment used to produce solid molded products: the chocolate flows better into the mold, and surrounds inclusions and releases trapped air more easily.
E476 (Polyglycerol polyricinoleate) can also be used to reduce the quantity of cocoa butter needed in chocolate formulations: the solid particles in chocolate are suspended in the cocoa butter, and by reducing the viscosity of the chocolate, less cocoa butter is required, which saves costs, because cocoa butter is an expensive ingredient, and also leads to a lower-fat product.

E476 (Polyglycerol polyricinoleate), is an emulsifier made from glycerol and fatty acids (usually from castor bean, but also from soybean oil).
In chocolate, compound chocolate and similar coatings, E476 (Polyglycerol polyricinoleate)is mainly used with another substance like lecithin to reduce viscosity.
E476 (Polyglycerol polyricinoleate) is used at low levels (below 0.5%), and works by decreasing the friction between the solid particles (e.g. cacao, sugar, milk) in molten chocolate, reducing the yield stress so that it flows more easily.

E476 (Polyglycerol polyricinoleate) can also be used as an emulsifier in spreads and in salad dressings, or to improve the texture of baked goods.
E476 (Polyglycerol polyricinoleate) is an emulsifier made in a three-step process from glycerol and fatty acids.

E476 (Polyglycerol polyricinoleate) is made up of a short chain of glycerol molecules connected by ether bonds, with ricinoleic acid side chains connected by ester bonds.
E476 (Polyglycerol polyricinoleate) is also used in food as a release agent.

LogP: 5.701 (est)
EWG's Food Score: 1

E476 (Polyglycerol polyricinoleate) provides easier discharge property eliminating bubble formation and empty holes.
E476 (Polyglycerol polyricinoleate) serves to produce chocolate with desired refirement.
E476 (Polyglycerol polyricinoleate) doesnt have any bad odour.

E476 (Polyglycerol polyricinoleate) has a good thermal stability.
E476 (Polyglycerol polyricinoleate) is suitable to use together with lecithin.
E476 (Polyglycerol polyricinoleate) makes the process easier.

One of the primary uses of E476 (Polyglycerol polyricinoleate) in chocolate is to improve texture.
It helps in reducing the viscosity of chocolate, ensuring smoother flow during molding, enrobing, and coating processes.
E476 (Polyglycerol polyricinoleate) facilitates the reduction of cocoa butter content in chocolate formulations without compromising on taste or texture.

This can be beneficial for cost-effective production and achieving desired fat profiles in chocolate products.
By influencing the crystallization of cocoa butter, E476 (Polyglycerol polyricinoleate) promotes the formation of smaller and more stable cocoa butter crystals.
This leads to enhanced snap, glossiness, and texture in finished chocolate products.

During the tempering process crucial for chocolate making, E476 (Polyglycerol polyricinoleate) aids in achieving the desired crystal structure.
It helps prevent issues such as blooming (fat migration) and ensures uniformity in chocolate appearance and texture.
E476 (Polyglycerol polyricinoleate) is compatible with other emulsifiers like lecithin.

When used together, they synergize to improve emulsion stability, ensuring consistent quality across chocolate batches.
E476 (Polyglycerol polyricinoleate) enables smoother processing of chocolate, reducing production challenges related to viscosity and flow properties.
The controlled crystallization facilitated by PGPR results in chocolates with superior texture, snap, and gloss.

By allowing for reduced cocoa butter content while maintaining quality, E476 (Polyglycerol polyricinoleate) contributes to cost-effective chocolate production.
E476 (Polyglycerol polyricinoleate)'s emulsification and crystallization control properties help maintain consistent chocolate quality and appearance across production batches.
E476 (Polyglycerol polyricinoleate) has received regulatory approval as a safe food additive, providing assurance of its safety and suitability for use in chocolate and confectionery products.

E476 (Polyglycerol polyricinoleate) improves the flow characteristics of chocolate and compound chocolate, especially near the melting point, it can improve the efficiency of chocolate coating processes: chocolate coatings with E476 (Polyglycerol polyricinoleate) flow better around shapes of enrobed and dipped products, and it also improves the performance of equipment used to produce solid molded products: the chocolate flows better into the mold, and surrounds inclusions and releases trapped air more easily.
E476 (Polyglycerol polyricinoleate) can also be used to reduce the quantity of cocoa butter needed in chocolate formulations: the solid particles in chocolate are suspended in the cocoa butter, and by reducing the viscosity of the chocolate, less cocoa butter is required, which saves costs, because cocoa butter is an expensive ingredient, and also leads to a lower-fat product.

The careful selection of raw materials and processing conditions is of great importance for the production of the correct type of E476 (Polyglycerol polyricinoleate) food additive, for applications in this industry.
The E476 (Polyglycerol polyricinoleate) needs to disperse evenly into oils and fats and to also be able to bind strongly to water to disperse into the oils and fats.
E476 (Polyglycerol polyricinoleate) is used by manufacturers of low-fat spreads which can contain a water content of up to 80%. DynaVisc 888 HV disperses the larger water phase droplets evenly into the smaller oil phase and keeps the blend stable to reduce the separation of the two phases.

Similarly, E476 (Polyglycerol polyricinoleate) is an exceptional PGPR to use for the production of pan release emulsions which are used by the bread baking industry to grease baking pans.
Pan release emulsions with up to 80% water content can be produced with this type of E476 (Polyglycerol polyricinoleate).
Pan release emulsions play a vital role in ensuring good release of bread from pans.

Another key role they play is that they do not allow the build-up of oxidised/carbonised fat or oil residues on pans/moulds which make hygiene and cleaning a big problem in the bread baking industry.
One of the main advantages of PGPR is that it allows for the reduction of the fat content in certain food products.
E476 (Polyglycerol polyricinoleate), manufacturers can reduce the amount of fat and calories in their products without compromising the texture or flavor of the final product.

This is particularly useful in the production of low-fat and reduced-calorie products, where the use of E476 (Polyglycerol polyricinoleate) helps to create a satisfying and enjoyable eating experience.
E476 (Polyglycerol polyricinoleate) has many benefits in the food industry, some consumers are concerned about the use of castor oil as the starting material for this emulsifier.
E476 (Polyglycerol polyricinoleate) contains a toxic compound called ricin, which can be harmful if ingested in sufficient quantities.

However, ricin is removed during the refining process, and the final product is considered safe for consumption.
E476 (Polyglycerol polyricinoleate) is a multifunctional emulsifier with many applications in the food industry.
It provides benefits such as improved texture, consistency, and stability of foods, cost-effectiveness, natural and non-toxic ingredient suitable for clean label products, and an effective fat replacer.

Its use is increasingly common in the manufacturing of chocolate products, margarine, spreads, and ice cream.
While there may be concerns regarding the starting material, research indicates that the final product is safe for consumption when used in normal amounts.
Despite being an approved food additive, the use of E476 (Polyglycerol polyricinoleate) is regulated based on the maximum level of use as set by food regulatory authorities.

In the US, the Food and Drug Administration (FDA) allows a maximum level of use of 0.3% of the weight of the food product.
Similarly, in the European Union, the European Food Safety Authority (EFSA) approved the use of E476 (Polyglycerol polyricinoleate) as an emulsifier with a maximum level of 10,000 mg/kg.
One of the biggest challenges that can arise when using E476 (Polyglycerol polyricinoleate) is its potential to interact negatively with other ingredients in certain formulations.

For instance, when used together with lecithin, it may result in unstable emulsions.
Therefore, a careful selection of emulsifiers is essential to ensure the product's stability and consistent quality.
Manufacturers of chocolate that use E476 (Polyglycerol polyricinoleate) as an emulsifier can use this ingredient to replace other highly processed or hydrogenated oils to reduce the amount of trans fat in their final products.

Some chocolate manufacturers have even marketed their products as containing E476 (Polyglycerol polyricinoleate) as a natural ingredient since it is derived from castor oil.
For example, Hershey's chocolate prominently discusses that it uses PGPR among its ingredients in some of its products.
Another potential benefit of E476 (Polyglycerol polyricinoleate) is that it is not derived from animal sources.

Therefore, it is suitable for use in vegetarian and vegan products.
Many manufacturers look to PGPR as a natural emulsifier that can act as a replacement not just for lecithin but also for other emulsifiers like diacetyl tartaric acid esters (DATEM), which cannot be used in vegan products because it contains animal-origin source.
However, even though E476 (Polyglycerol polyricinoleate) is a natural emulsifier, concerns remain in the minds of some consumers.

E476 (Polyglycerol polyricinoleate) is not uncommon for the public to question ingredients in the food industry, and many food ingredient scares have led to public outcry and a rapid decline in consumer use.
E476 (Polyglycerol polyricinoleate) hasn’t been an exception to scepticism and opposition among some activists over the past few years.
Therefore, even if PGPR has been used safely for decades in various foods, some people may still be a little wary of it as an ingredient.

In conclusion, E476 (Polyglycerol polyricinoleate) is an effective emulsifier that is widely used in the food industry.
It helps to improve the texture, consistency, and stability of food products, cost-effectiveness, fat reduction, and can replace other emulsifiers often used in food processing.
The presence of castor oil in PGPR may pose certain concerns, but the refining process ensures that it is safe for consumption in normal amounts.

The use of E476 (Polyglycerol polyricinoleate) is tightly regulated and set to a strict limit to ensure consumers are safe.
However, it's worth noting that the source of E476 (Polyglycerol polyricinoleate) is natural and vegan, making it gentler and ideal for a wide range of dietary needs.

As consumers become more health-conscious, E476 (Polyglycerol polyricinoleate)’s crucial for food manufacturers to address consumer concerns and incorporate natural, sustainable, and healthier alternatives in their manufacturing processes.
With E476 (Polyglycerol polyricinoleate)'s numerous benefits and its purity as a natural ingredient, its demand in the food industry is likely to remain robust in the coming years.

Uses:
E476 (Polyglycerol polyricinoleate) facilitates the mixing of water and oil and is therefore used as an emulsifier in cosmetics.
E476 (Polyglycerol polyricinoleate) is particularly useful in butter lip balms and other soft to low viscosity water-in-oil emulsions that have a pleasant, non-greasy skin feel.
It is also use as a stabiliser, thickener and anti-caking agent.

E476 (Polyglycerol polyricinoleate) helps to adjust the surface tension and viscosity of products.
It is used at concentrations of 0.1-3.0 per cent.
E476 (Polyglycerol polyricinoleate) as an emulsifier, stabiliser allowing chocolate coating to be spread more thinly to save costs.

This is done at the expense of cocoa butter, which is eliminated from certain chocolate, namely Hershey’s, and PGPR used instead.
E476 (Polyglycerol polyricinoleate) is also used in spreadable fats and spreads, creamers and dressings of various kinds, where a plastic viscosity is desired in the products.
E476 (Polyglycerol polyricinoleate) can also be used as a replacement for lecithin, another commonly used emulsifier.

E476 (Polyglycerol polyricinoleate) is used in smaller quantities than lecithin, resulting in a cost-effective and efficient alternative.
In confectionery products, E476 (Polyglycerol polyricinoleate) is used to reduce the amount of cocoa butter needed without compromising the texture and flavor of the final product.
Another application of PGPR is in the production of margarine and spreads.

It is used in combination with other emulsifiers to prevent water from separating from the fat.
E476 (Polyglycerol polyricinoleate) also helps to create a smooth, spreadable texture with improved plasticity at colder temperatures, which makes it an ideal ingredient for spreads.
E476 (Polyglycerol polyricinoleate) has also been used in the production of ice cream and frozen desserts, where it is used to improve the stability of the emulsions and reduce the size of the fat crystals.

This helps to improve the texture and prevent the formation of ice crystals, resulting in a smoother and creamier product.
E476 (Polyglycerol polyricinoleate) is used in chocolate, add a small amount, can significantly improve the mobility of chocolate products, and save the amount of cocoa butter.
E476 (Polyglycerol polyricinoleate) is commonly used as an emulsifier in chocolate and chocolate-based products.

E476 (Polyglycerol polyricinoleate) helps to improve the flow properties of chocolate, preventing the formation of cocoa butter crystals and ensuring a smooth texture.
Additionally, it can be used as a stabilizer in other food products to improve texture and consistency.
E476 (Polyglycerol polyricinoleate) can be found in various cosmetics and personal care products, such as creams, lotions, and hair care products.

E476 (Polyglycerol polyricinoleate) is used as an emulsifier and stabilizer to improve the consistency and texture of these products.
In pharmaceutical formulations, E476 (Polyglycerol polyricinoleate) may be used as an excipient, assisting in the dispersion of active ingredients and improving the stability and shelf life of pharmaceutical formulations.
E476 (Polyglycerol polyricinoleate) can also find applications in industrial processes, such as in the production of lubricants, where it may act as a surfactant or emulsifier.

E476 (Polyglycerol polyricinoleate) is extensively used in chocolate production to replace a portion of cocoa butter.
It improves the viscosity and flow properties of chocolate, facilitating the molding and enrobing processes.
It also helps in reducing the amount of cocoa butter required in chocolate formulations, making it a cost-effective ingredient.

In bakery products like cakes, pastries, and cookies, E476 (Polyglycerol polyricinoleate) can be used as an emulsifier to improve the texture and extend the shelf life of these products.
It aids in the uniform distribution of fats and oils, resulting in a smoother batter or dough.
E476 (Polyglycerol polyricinoleate) can be added to ice cream and frozen dessert formulations as an emulsifier to improve the stability and texture.

E476 (Polyglycerol polyricinoleate) helps in preventing the formation of ice crystals and ensures a creamy mouthfeel.
In dairy products such as whipped toppings and creams, E476 (Polyglycerol polyricinoleate) can serve as an emulsifier to stabilize the fat-water interface, preventing separation and maintaining a smooth texture.
E476 (Polyglycerol polyricinoleate) is used in various convenience foods like instant soups, sauces, and dressings as an emulsifier and stabilizer to improve the texture and consistency of the final products.

In the production of nutritional supplements and vitamin preparations, E476 (Polyglycerol polyricinoleate) can be used as a dispersing agent to ensure uniform distribution of active ingredients in the formulation.
E476 (Polyglycerol polyricinoleate) may also find applications in pet food formulations as an emulsifier and stabilizer to improve palatability and texture.

Safety Profile:
The FDA has deemed E476 (Polyglycerol polyricinoleate) to be generally recognized as safe for human consumption, and the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also deemed it safe.
Both of these organisations set the acceptable daily intake at 7.5 milligrams per kilogram of body weight.
In 2017, a panel from the European Food Safety Authority recommended an increased acceptable daily intake of 25 milligrams per kilogram of body weight based on a new chronic toxicity and carcinogenicity study.

In Europe, E476 (Polyglycerol polyricinoleate) is allowed in chocolate up to a level of 0.5%.
In a 1998 review funded by Unilever of safety evaluations from the late 1950s and early 1960s, "E476 (Polyglycerol polyricinoleate) was found to be 98% digested by rats and utilized as a source of energy superior to starch and nearly equivalent to peanut oil."
Additionally, no evidence was found of interference with normal fat metabolism, nor with growth, reproduction, and maintenance of tissue.

Overall, it did not "constitute a human health hazard".
A study published in the European Food Safety Authority in 2017 re-evaluated the safety of the additive and recommended to revise the acceptable daily intake and increase it to 25 milligrams per kilogram of body weight.

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