Emulsifiers and Stabilizers

Most dairy products are not permitted to contain any emulsifier or stabilizer.

Specification for Sodium alginate (Food Grade) as per IS:5191-1993

1.Description: The material shall be white, yellowish or pale brown, fibrous or granular powder. It shall be almost odourless and tasteless.

2. Identification

(a) Solubility: Slowly soluble forming a viscous solution in water; insoluble in ethanol, ether and chloroform.

(b) To a 0.5 % solution of the sample in sodium hydroxide add 1/2 of its volume of a saturated solution of ammonium sulphate. No precipitate is formed.This test distinguishes sodium alginate from agar, carboxymethyl cellulose,carrageenan, de-esterified pectin, gelatin, locust bean gum, methylcellulose and starch.

(c) To a 0.5 % solution of the sample in sodium hydroxide add 1/5 of its volume of a 2.5 % aqueous solution of calcium chloride. A voluminous, gelatinous precipitate is formed. This test distinguishes sodium alginate from Arabic gum, carboxymethyl cellulose, carboxymethyl starch, carrageenan, gelatin,ghatti gum, karaya gum, locust bean gum, methylcellulose, pectin and tragacanth.

(d) Test for alginic acid: Take a quantity of material equivalent to 5 mg of alginic acid in a test tube. Add 5 ml of water, 1 ml of a freshly prepared 1 in 100 solution of naphthoresrcinol in ethanol and 5 ml of concentrated hydrochloric acid. Heat the mixture to boiling. Boil gently for about 3 min and then cool to about 15°C. Transfer the contents of the test tube to a 30 ml separator with the aid of 5 ml of water and extract with 15 ml of isopropyl ether. Perform the blank using the same quantities of the same reagents by the same procedure omitting the sample. The isopropyl ether extract from the material shall exhibit a deeper purplish hue than that from the blank.

(e) Moisten 1-5 mg of the sample with water; add 1 ml of acid ferric sulphate solution. Within 5 min a cherry red colour develops that finally becomes deep purple.

 (f) Dissolve the sulphated ash of the sample in dilute acetic acid solution and filter. Add to the filtrate uranyl zinc acetate solution. A yellow crystalline precipitate is formed within a few minutes.

3. Purity (as C6H7O6Na), % by mass 91-106

4. Moisture, % by mass 15 Max.

5. Matter insoluble in water, % by mass 1.0 Max.

6. Viscosity of 1% solution (m/m), in centipoises 30 Min.

7. Ash, % by mass (on dry basis) 18-27

8. Acid insoluble ash, % by mass (on dry basis) 0.5 Max.

9. Heavy metals (as Pb), mg/kg 40 Max.

10. Arsenic (as As), mg/kg 3 Max.

11. Lead (as Pb), mg/kg 10 max.

12. E. coli in 1 g Absent

13. Salmonella in 10 g Absent

Specification for Sodium carboxymethyl cellulose (Food Grade) as per IS:5306-1996

1.Description: Sodium carboxymethyl cellulose is a white or slightly yellowish powder consisting of very fine particles, fine granules or fine fibres. It is almost odourless and tasteless. The powder is hygroscopic.It readily disperses in water to form colloidal solutions. It is insoluble in most of the solvents including ethanol and ether.

2. Identification

Add about 1 g of powder sample to 100 ml of warm water at a temperature of about 60-70°C while stirring to produce uniform dispersion. Continue the stirring until a colloidal solution is produced. Cool the solution to room temperature. The solution may be identified by the following tests:

(a) To a part of the solution add 1 volume of uranyl zinc acetate solution and shake. A yellow precipitate shall form within a few minutes.

(b) Boil a part of the solution for 5 min; the solution shall remain limpid. This test distinguishes sodium carboxymethyl cellulose from methyl cellulose.

(c) Dilute 1 ml of the solution with water to 100 ml. To 1 ml of the dilution add 2 ml of naphthalenediol solution and place in a boiling water bath for 20 min. A deep red colour shall develop.

(d) Add iodine solution to a part of the solution; no blue colour shall appear.This test distinguishes sodium carboxymethyl cellulose from carboxymethyl starch.

(e) Add a solution of copper sulphate to the sample; a blue precipitate shall form. This test distinguishes sodium carboxymethyl cellulose from gelatin,locust bean gum, methyl cellulose and tragacanth.

 (f) 0.1 percent solution of the sample is shaken vigorously. No layer of foam shall appear. This test permits the distinction of sodium carboxymethyl cellulose from other cellulose ethers and from alginates and natural gums.

3. Viscosity

The viscosity of 2 % fresh solution (m/m) in presence of a preservative shall be not less than 25 centipoises and the viscosity of 4 weeks old solution shall not show a drop in viscosity of more than 25 % when determined.The apparent viscosity of a solution of sodium carboxymethyl cellulose 20°C containing 1 g of the material in 100 ml of water shall be not less than 60 percent and not more than 140 percent of that stated on the label for viscosity grades of 100 centipoises or less and not less than 70 percent and not more than 130 percent of that on the label for viscosity grades higher than 100 centipoises.

4. Purity (as sodium carboxymethyl cellulose), % by mass (on dry basis) 99.5 Min.

5. Degree of substitution 0.2-1.5

Loss on drying, % by mass 10 Max.

Sodium chloride, % by mass (on dry basis) 0.5 Max.

Free glycolate, % by mass (on dry basis) 0.4 Max.

Combined sodium chloride and free glycolate, % by 0.5 Max. mass (on dry basis)

pH of 1 % colloidal solution 6-8.5

Heavy metals (as Pb), mg/kg 40 Max.

Arsenic (as As), mg/kg 3 Max.

Lead (as Pb), mg/kg 10 max.

Specification for Guar gum (Food Grade) as per IS:10502-1993

1.Description: It shall be white to yellowish white powder with a characteristic guar odour.

2. Identification

(a) Solubility: Forms a solution in cold or hot water.

(b) A water solution of guar gum having a pH between 5.4 and 6.5, which may be converted to a gel by the addition of small amounts of sodium borate.

(c) Transfer 2 g of the sample into a 400 ml beaker, moisten it thoroughly with 4 ml of isopropanol, add with vigorous stirring 200 ml of water and continue the stirring until the gum is completely and uniformly dispersed.An opalescent, viscous solution is formed. Transfer 100 ml of the solution into another 400 ml beaker, heat the mixture in a boiling water bath for about 10 min and then cool to room temperature. There is no substantial increase in viscosity (differentiating guar gum from carob bean gum).

(d) Test for alginic acid: Take a quantity of material equivalent to 5 mg of alginic acid in a test tube. Add 5 ml of water, 1 ml of a freshly prepared 1 in 100 solution of naphthoresrcinol in ethanol and 5 ml of concentrated hydrochloric acid. Heat the mixture to boiling. Boil gently for about 3 min and then cool to about 15°C. Transfer the contents of the test tube to a 30 ml separator with the aid of 5 ml of water and extract with 15 ml of isopropyl ether. Perform the blank using the same quantities of the same reagents by the same procedure omitting the sample. The isopropyl ether extract from the material shall exhibit a deeper purplish hue than that from the blank.

(e) Identify sugars for mannose and galactose.

(f) Place some ground guar gum in an aqueous solution containing 0.5 % iodine and 1 % potassium iodide on a glass slide for microscopic examination. Guar gum shows close groups of round to pear formed cells;their colours are yellow to brown. Locust bean gum contains long stretched tubiform cells, separate or slightly inter-spaced; their brown contents are much less regularly formed than in guar gum.

3. Purity (as galactomannons), % by mass 77.5 Min.

4. Loss on drying at 105°C for 5 h, % by mass 12.0 Max.

5. Acid insoluble matter, % by mass 3.0 Max.

6. Protein (N´5.7), % by mass 6.0 Max.

7. Total ash, % by mass 1.5 Max.

8. Starch To pass the test

9. Heavy metals (as Pb), mg/kg 20 Max.

10. Arsenic (as As), mg/kg 3 Max.

11. Lead (as Pb), mg/kg 10 Max.

12. Mould and Yeast count/g 1000 Max.

13. Coliform bacteria in 1 g Absent

14. Salmonella in 10 g Absent

Specification for Gelatin (Food Grade) as per IS:5719-2005

1.Description: Gelatin shall be in the form of sheets, flakes, shreds or coarse to fine powder, faint yellow or amber in colour, the shade varying in depth according to particle size. It shall have a slight bouillon like odour. It is stable in air when dry, but is susceptible to microbial

decomposition when moist or in solution.

2. Identification

(a) Solubility: Gelatin is practically insoluble in cold water but shall swell and soften when immersed in it, gradually absorbing from 5 to 10 times its own weight of water. It is soluble in hot water; mixture of hot water and glycerol forming a jelly on cooling; and in acetic acid (5N). Gelatin is practically insoluble in alcohol (95 %), in chloroform, solvent ether and fixed and volatile oils.

 (b) Precipitate formation

(a) To a solution of gelatin (1 in 100) add trinitrophenol TS or a solution of potassium dichromate (1 in 15 previously mixed with about ¼ its volume of dilute hydrochloric acid, a yellow precipitate shall be formed.

(b) To a solution of gelatin (1 in 100) add mercuric nitrate solution; a white precipitate shall be formed which develops a brick red colour on warming.

(c) Development of turbidity

(a) To a solution (1 in 5000) add tannic acid TS; the solution becomes turbid.

(b) When heated with sodalime, ammonia is evolved.

3. Loss on drying, % by mass 18 Max.

4. Gel strength To pass the test

5. Total ash, % by mass 2 Max.

6. Sulphur dioxide, mg/kg 40 Max.

7. Nitrogen, % by mass (on dry basis) 15 Min.

8. Heavy metals (as Pb), mg/kg 50 Max.

9. Arsenic (as As), mg/kg 1 Max.

10. Lead (as Pb), mg/kg 5 Max.

11. Total Bacterial count, per g 10000 Max.

12. E. coli per g 10 Max.

13. Faecal streptococci / entercocci per g 100 Max.

Specification for Sodium citrate (Food Grade) as per IS:5058-1996

1.Description: Sodium citrate shall be in the form of colourless crystals or white crystalline powder. It may be anhydrous or may contain two molecules of water of crystallization. One gram of the dihydrate dissolves in 1.5 ml of water at 25°C and in 0.6 ml of boiling water. It is insoluble in alcohol.

2. Identification

(a) A 5 percent solution of sodium citrate shall give positive test for sodium and positive test for citrate.

(b) Test for sodium: Convert the material to chloride or nitrate. When to this solution uranyl zinc acetate is added, a yellow crystalline precipitate shall be formed with several minutes’ agitation.

(c) Test for citrate: To 5 ml of 5 % solution, add 1 ml of calcium chloride and 3 drops of bromothymol blue, slightly acidify with dilute hydrochloric acid,and add 1N sodium hydroxide until the colour changes to a clear blue, then boil for 3 min, agitating gently during the heating period. The precipitate shall appear in the liquid. The precipitate shall be insoluble in sodium

hydroxide but soluble in dilute hydrochloric acid.

3. Purity (as C6H5O7Na), % by mass (on dry basis) 99 Min.

4. Moisture, % by mass

(a) Anhydrous 1 Max.

(b) Dihydrate 13 Max.

5. Alkalinity To pass the test

6. Heavy metals (as Pb), mg/kg 10 Max.

7. Arsenic (as As), mg/kg 3 Max.

8. Oxalates (as C2H2O4) To pass the test

9. Readily carbinizable substance To pass the test

Specification for Dicalcium phosphate (Food Grade) as per IS:9970-1981

1.Description: It shall be white crystals or granules, granular powder or powder.

2. Identification

(a) Test for calcium: Dissolve about 0.1 g of the sample by warming with a mixture of 3 ml of dilute hydrochloric acid and 5 ml of water. Add 3.5 ml of ammonia solution drop wise with shaking and then add 5 ml of ammonium oxalate solution. A white precipitate shall form.

(b) Test for phosphate: To 10 ml of warm solution (1 in 100) of the sample containing a slight excess of nitric acid, add 10 ml of ammonium molybdate solution. A yellow precipitate shall form.

(c) Test for orthophosphate: Wet the sample with silver nitrate solution. A yellow colour shall be produced.

3. Solubility: The material shall be sparingly soluble in water and insoluble in ethanol.

4. Purity (as Ca2HPO4), after drying at 200°C for 3 h, % by mass 98.0-102.0

5. Loss on drying, % by mass

(a) Anhydrous 2 Max.

(b) Dihydrate 18-22

6. Fluoride (as F), mg/kg 50 Max.

7. Lead (as Pb), mg/kg 10 Max.

8. Arsenic (as As), mg/kg 3 Max.

9. Heavy metals (as Pb), mg/kg 30 Max.

Specification for Glyceryl monostearate (Food Grade) as per IS:9953-1981

1.Description: It shall be white to creamish white in colour, in the wax like solid form, powder or granules. It shall have slight characteristic fatty odour and taste and shall be free from rancidity.

2. Acid value 6.0 Max.

3. Monostearate, % by mass 40 Min.

4. Free glycerol, % by mass 10 Max.

5. Melting point, °C 54-60

6. Iodine value 5.0 Max.

7. Residue on ignition, % by mass

(a) Self emulsifying 1 Max.

(b) Non-emulsifying 0.1 Max.

8. Moisture, % by mass 2.0 Max.

9. Saponification value 140-155

10. Iron (as Fe), mg/kg 20 Max.

11. Arsenic (as As), mg/kg 3 Max.

12. Lead (as Pb), mg/kg 10 max.

Specification for Polyglycerol esters of fatty acids (Food Grade) as per IS:13658-1993

1.Description: Polyglycerol esters of fatty acids are yellowish to amber unctuous liquids, semi-solids or waxy solids.

2. Identification

(a) Solubility

The esters range from very hydrophilic to very lipophilic but as a class tend to be dispersible in water and soluble in organic solvent and oils.

(b) The product shall give a positive test for fatty acids.

(c) Spot 5-20 ml of the aqueous layer along side control spots of glycerol on paper such as Whatman No. 3 and develop using descending chromatography for 36 h with isopropanol : water 90:1 (v/v). The glycerol spot moves 40 cm and the polyglycerols are revealed in succession below that for glycerol when the paper is sprayed with either permanganate in acetone or ammoniacal silver nitrate.

3. Purity

Acids: Acids other than fatty acids shall not be detectable.Polyglycerols: The polyglycerol moiety shall be composed of not less than 75 % of di-, tri- and tetra-glycerols and shall contain not more than 10 % of polyglycerols equal to or higher than heptaglycerol.

4. Total fatty acid ester, % by mass 90 Min.

5. Free fatty acids (as oleic acid), % by mass 6 Max.

Total glycerol and polyglycerol, % by mass 18-60

Free glycerol and polyglycerol, % by mass 7 Max.

Sulphated ash, % by mass 0.5 Max.

6. Heavy metals (as Pb), mg/kg 10 Max.

7. Arsenic (as As), mg/kg 3 Max.

8. Lead (as Pb), mg/kg 10 Max.

Copper (as Cu) and Zinc (as Zn), mg/kg 50 Max.

9. Zinc (as Zn), mg/kg 25 Max.