ABSTRACT
CoE: n/a FDA: 21 CFR 145.116, 150.141, 150.161, 180.37, 145.126, 145.131, 145.136, 145.171, 145.181 FDA (other): Approved as an excipient. (CDER, 1996) JECFA: ADI: 0-5 (1993)
Trade association guidelines:
FEMA PADI: 1.574 mg IOFI: n/a
Synthesis:
n/a
Aroma threshold values:
n/a
CAS No.: 128-44-9 FL No.: n/a FEMA No.: 2997 NAS No.: 2997 CoE No.: n/a EINECS No.: 204-886-1 JECFA No.:
Empirical Formula/MW:
C
H
NO
SNa/182.18
Specifications: (Burdock, 1997)
Appearance White, crystalline powder (dihydrate form) or monochromic, white crystals (saccharine insoluble form)
Melting point 228.8-229.7
∞
C
Boiling point >200
∞
C
Reported uses (ppm): (FEMA, 1994)
Food Category Usual Max. Food Category Usual Max. Alcoholic beverages 0.34 0.39 Instant coffee, tea 0.17 0.20 Baked goods 0.50 0.69 Jams, jellies 0.30 0.30 Chewing gum 0.40 0.87 Meat products 0.10 0.10 Condiments, relishes 160.00 160.00 Milk products 0.20 0.40 Frozen dairy 0.12 0.15 Nonalcoholic beverages 0.21 0.29 Fruit juice 0.11 0.41 Soft candy 0.05 0.24 Gelatins, puddings 0.15 0.23 Sugar substitutes 25.00 25.00 Hard candy 1.83 1.83 Sweet sauce 0.50 0.50
Botanical name:
Crocus sativus
L.
