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Boric Acid E285 Sodium Tetraborate (Borax) Sources: Essential Guide To Food Additives

Boric acid and sodium tetraborate, also known as borax, are naturally occurring minerals that have been used as preservatives. Boric acid is produced through a reaction of borax with sulfuric acid and purification. Both boric acid and borax are effective against yeasts and some molds and bacteria. However, the EU considers boric acid unsuitable as a food additive and only allows it in caviar up to 4 g/kg. Carbon dioxide occurs naturally in small amounts in air. It is obtained through various purification processes from flue gases or fermentation. Carbon dioxide extends the shelf life of packaged foods by inhibiting bacterial and mold growth. While beneficial, it can cause package collapse if absorbed too much.

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228 views2 pages

Boric Acid E285 Sodium Tetraborate (Borax) Sources: Essential Guide To Food Additives

Boric acid and sodium tetraborate, also known as borax, are naturally occurring minerals that have been used as preservatives. Boric acid is produced through a reaction of borax with sulfuric acid and purification. Both boric acid and borax are effective against yeasts and some molds and bacteria. However, the EU considers boric acid unsuitable as a food additive and only allows it in caviar up to 4 g/kg. Carbon dioxide occurs naturally in small amounts in air. It is obtained through various purification processes from flue gases or fermentation. Carbon dioxide extends the shelf life of packaged foods by inhibiting bacterial and mold growth. While beneficial, it can cause package collapse if absorbed too much.

Uploaded by

bhalesh
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© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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Boric acid E285 Sodium tetraborate (borax) Sources Borax is a natural mineral, which is mined and purified.

Boric acid is produced by reaction of borax with sulphuric acid followed by purification and crystallisation. Function in Food Borax was first recommended as a preservative in 1775. It has been used as a household disinfectant. Both the acid and sodium salt are effective against yeasts, and, to a much lesser extent, against moulds and bacteria.
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Essential Guide to Food Additives

Benefits Boric acid has a very low dissociation constant, so it is largely undissociated, and thus effective, even at neutral pH, where carboxylic acid based preservatives have less effect. It is also water-soluble and for many years was used in margarine and butter as it stayed in the aqueous phase. Limitations In the opinion of the EU Scientific Committee on Food, boric acid is not suitable for use as a food additive and, under part C to Annex III of Directive 95/2/EC, boric acid and sodium tetraborate are permitted only in caviar to a maximum of 4 g/kg. E290 Carbon dioxide Sources The components of air with approximate ratios are: 78.1% nitrogen 20.9% oxygen 0.9% argon 0.1% carbon dioxide, rare gases, moisture Carbon dioxide is normally recovered from flue gases, produced as a byproduct of ammonia or hydrogen production, or obtained as an off-gas from fermentation processes. Carbon dioxide is purified and liquefied by a number of different processes. Function in Food In modified-atmosphere packaging, carbon dioxide is introduced into a food package to replace air, as an active packaging gas. Carbon dioxide has a powerful inhibitory effect on the growth of bacteria, being particularly effective against Gram-negative spoilage bacteria, such as Pseudomonas. The carbon dioxide acts by forming a mild carbonic acid on the surface of the product, lowering the pH and producing an environment relatively hostile to bacteria. The gas can also act as a powerful inhibitor of mould growth. It is used on its own or in combination with other packaging gases, depending on product and pack format. Carbon dioxide is also used in the brewing and beverage industries for carbonation of drinks, and is widely used in the food industry for cryogenic chilling, in the form of snow or dry ice.
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Benefits The use of carbon dioxide in packaging extends shelf-life of products, providing benefits in food safety and quality. Limitations

Carbon dioxide is very easily absorbed into fats and is very soluble in water, particularly as the temperature decreases, so in a retail pack of a food product with high water content there may be sufficient absorption to create a partial vacuum in the pack, causing it to distort or collapse. Under these circumstances, it may be advisable to incorporate a less soluble gas (e.g. nitrogen) into the pack atmosphere along with the carbon dioxide to avoid this collapse, although this may have the effect of reducing the shelf-life of the product. There have been claims that the use of 100% carbon dioxide can cause a taint to some products, so some food manufacturers specify a reduced level of carbon dioxide in the packaging gas atmosphere. Carbon dioxide has a relatively high transmission rate through packaging films compared with some other gases, so for the best extended shelflife the packaging must have good barrier properties. As it is denser than air and toxic, care should be taken in its use in confined or low-lying working environments. Carbon dioxide is a generally permitted additive in Annex I of Directive 95/2/EC. Products Carbon dioxide is used on its own in extending the shelf-life of bakery products such as par-baked baguettes, hard cheese, bulk poultry in mother bags for storage and distribution, and some fish species. In combination with other gases, it is used to extend the shelf-life of a wide range of products. E296 Malic acid Sources Malic acid occurs naturally in many fruits, including apples, peaches and cherries, but is manufactured industrially from maleic anhydride. Function in Food Malic acid is used to provide acidity and to a much lesser extent to chelate metal ions, from hard water or in wine.
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Benefits Malic acid tastes less sharply acid than citric acid and is used to provide an acid taste that is less immediate but persists longer. It is used alone or in combination with other acids to give a range of acid impacts. It is particularly useful in product formulations that use intense sweeteners. It has a lower melting point than citric acid, which is beneficial in the manufacture of boiled sweets. Limitations Malic acid is included in Annex I of Directive 95/2/EC as amended additives that are generally permitted. Typical Products Malic acid is used in a wide range of products, including fruit drinks, sports drinks, boiled sweets, chewing gum, sorbets, jams, sweet and sour sauces and peeled potatoes.

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