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Comparison of Boiling Point and Distillaiion Ranige, Melting Range, and Identification Methods of Various Organizations on Synthetic Food Additives  

Shin Dong-Hwa (Faculty of Biotechnology(Food Science & Technology Major), Chonbuk National University)
Kim Yong-Suk (Research Center for Industrial Development of BioFood Materials, Chonbuk Natioal University)
Lee Young-Hwan (A&F Co.,)
Bang Jeong-Ho (A&F Co.,)
Om Ae-Son (Dept. Food and Nutrition, Hanyang University)
Shin Jae-Wook (Korean Association Food Research Institute)
Lee Tal-Soo (Food Additives Division, Korea Food and Drug Administration)
Jang Young-Mi (Food Additives Division, Korea Food and Drug Administration)
Hong Ki-Hyoung (Food Additives Division, Korea Food and Drug Administration)
Park Sung-Kwan (Food Additives Division, Korea Food and Drug Administration)
Kwon Yong-Kwan (Food Additives Division, Korea Food and Drug Administration)
Park Jae-Seok (Food Additives Division, Korea Food and Drug Administration)
Publication Information
Journal of Food Hygiene and Safety / v.20, no.3, 2005 , pp. 134-140 More about this Journal
Abstract
Boiling point and distillation range, melting range, and identification methods in general test method of Korea, Japan, Joint FAO/WHO Expert Committee of Food Additives (JECFA), and USA on chemical food additives were compared. Boiling point of propylene glycol was indicated as boiling point in Korea, distillate in Japan, distillation range in JECFA and USA, and its value was up to the standard. Distillation range of propionic acid was indicated as distillate in Korea and Japan, distillation range in JECFA and USA, and its value was up to the standard. There is no standard on distillation range of isopropyl alcohol in Japanese method. Test method of melting range on synthetic food additives was identical in all organizations, and there are 28 items to which this test method applies in Korean Food Additives Code. The standards on molting range of D-mannitol were different in various organizations, and in USA method there are no standards to which L-ascorbic acid, calciferol, and fumaric acid apply. Synthetic food additives performing the identification test were 251 items in Korean Food Additives Code, but there are no items to which manganese, glycerophosphate, bromate, thiosulfate, and bromide apply. Calcium benzoate was dissolved by heating in benzoate test and we could not identify the citrate in ferric citrate by method (2) of Korea and Japan. Identification test methods for ammonium, lactate, magnesium, copper, sulfate, phosphate, and zinc were identical in all organizations, and these could be identifed by current identification methods.
Keywords
synthetic food additives; boiling point and distillation range; melting range; identification methods; general test method;
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