Joint Expert Committee on Food Additives (J.E.C.F.A.) of the Food and Agriculture Organization and the World Health Organization (Compendium of Food Additive Specifications - 52/1, Rome, 1992)
Specifications for Ethanol as a Food Additive
1. | Functional uses: | Extraction solvent, Carrier solvent |
2. | Description: | Clear, colorless, mobile, flammable liquid, with a mild, characteristic odor and a burning taste. |
3. | Characteristics: | |
Parameter | Specification | |
(a) Ethanol content by volume | 94.9% minimum | |
(b) Miscibility in water | Miscible in all proportions | |
(c) Refractive index n 20÷D | 1.3635 - 1.3645 | |
(d) Boiling point | About 78°C | |
(e) Residue on evaporation | 2 mg/100 ml maximum (20 p.p.m) | |
(f) Acidity, as acetic acid, on a weight /volume basis | 0.005% maximum (50 p.p.m) | |
(g) Alkalinity, as ammonia | 0.003% maximum (30 p.p.m) | |
(h) Heavy metals | 1 mg/kg maximum (1 p.p.m) | |
(i) Fusel oil | Passes test (Absence of foreign odor when mixture with glycerine and water is evaporated from a clean, odorless filter paper) | |
(j)
Ketones, methanol and other impurities measured by gas
chromatography Total: Methanol: Any other individual impurity: |
0.5% maximum (5000 p.p.m) 0.02% maximum (200 p.p.m) 0.1% maximum (1000 p.p.m) |
|
(k)
Substances darkened by sulphuric acid (Amyl alcohols and non-volatile, carbonizable substances, etc.) |
Passes test (No change of color) | |
(l) Permanganate time at 15°C | 5 minutes minimum |
Note: Reference should be made to the Compendium of Food Additive Specifications for full details of the test procedures.