| Substance Information | |
|---|---|
| Synonyms of Substance Name | ethanoic acid |
| CAS Number | 64-19-7 |
| INS Number | 260 |
| IUBMB Number | |
| Technological Function [Category (for enzyme preparations only)] | Microbial nutrients and microbial nutrient adjuncts |
| Description | Seimple organic, Weak acid. Clear liquid. |
| Functional Use | |
| Production Organism(for food enzymes) | NA |
| Donor Organism(for food enzymes) | NA |
| Area of Usage | |
| Area Of Utilization | Microbial nutrients or microbial nutrient adjuncts in the course of manufacture of a food or drink |
| Food Category | Fermented food |
| Subcategory | |
| Adoption by CCFA/CCFAC | |
| Interaction with food | |
| Residues (mg/kg) (less than) | |
| Max Level | |
| Note | Cryoprotectants are ingredients that are added before the freezing step of the manufacturing process of live microorganisms to protect them from damage during freezing and freeze-drying. |
| JECFA Evaluation See JECFA | |
| JECFA Evaluation | https://apps.who.int/food-additives-contaminants-jecfa-database/chemical.aspx?chemID=4785 |
| Comments | 19th JECFA (1975) updated in 1992, 2002, and 2004. |
| JECFA Specifications | http://www.fao.org/food/food-safety-quality/scientific-advice/jecfa/jecfa-additives/details-simple/en/?ins_id=260 |
| Notes and References | |
| Other Evaluations | https://www.fao.org/gsfaonline/additives/details.html?id=170 |
| Special Use History | |
| Approval information | USA: 21 CFR 184.1005 Canada: approved as a food additive for use in many types of food, standardized and unstandardized. Also approved for use in NHPs as an Acidifying Agent, Buffering Agent, Flavour Enhancer, PH Adjuster, Preservative Antimicrobial |
| Other information: | |