Food Chemical
Codex (F.C.C.) 4th Edition Published 1996
(and first Supplement, published 1997)
Ethyl Alcohol
(Note: This is a brief extract from the standard. Reference should be made to the original, and to any Supplements (published by National Academy Press, Washington, D.C.) for full, current test procedures.)
1.
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Characteristics: | A clear, colorless, mobile liquid, having a slight characteristic odor and a burning taste. It is miscible with water, with ether and with chloroform. It boils at about 78°C and is flammable. Its refractive index at 20°C is about 1.364. | |
2.
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Specifications: | ||
(a)
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Ethanol content: | Not less than 94.9% by volume (92.3% by weight) | |
(b)
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Acidity, as acetic acid: | Not more than 0.003% (30 ppm*) | |
(c)
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Alkalinity, as NH3: | Not more than 3 mg/kg (3 ppm*) | |
(d)
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Fusel oil content: | Passes odor test on evaporation residue | |
(e)
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Heavy metals, as lead: | Not more than 1 mg/kg (1 ppm*) | |
(f)
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Ketones and iso-propanol: | Passes mercuric sulfate test | |
(g)
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Methanol: | Passes test with chromotropic acid | |
(h)
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Non-volatile residue: | Not more than 0.003% (30 ppm*) | |
(i)
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Solubility in water: | Passes dilution test | |
(j)
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Substances darkened by sulfuric acid: | Passes test | |
(k)
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Substances reducing permanganate: | Passes test (more than 5 minutes at 15°C) | |
*
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The "ppm" (parts per million) figures are not included in the original standard, but are added to facilitate comparisons with other standard specifications. |