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Food Processing with Hydrogen Peroxide

Chances are, some of the foods and beverages you had today were treated with hydrogen peroxide (H2O2). If you had margarine, cheese, instant tea, wine oraseptically packaged milk or juice, odds are that hydrogen peroxide improved the product.
Hydrogen peroxide makes foods better in several ways
• Hydrogen peroxide bleaches and cleans foods toimprove color. • Hydrogen peroxide sterilizes aseptic packaging containers to prolong the shelf life of products. • Hydrogen peroxide removes unwanted substances, such as sulfur dioxide or residualchlorine. • Hydrogen peroxide purifies food products.

Why Food Grade hydrogen peroxide?
Solvay Interox Food Grade hydrogen peroxide is a clear, colorless, slightly viscous liquid, lightly stabilized andformulated to meet U.S. Food Chemicals Codex specifications. In July of 1986, the U.S. Food and Drug Administration affirmed the GRAS (Generally Recognized as Safe) status of hydrogen peroxide as adirect component of food. This affirmation covers specific applications as listed in the Federal Register. All hydrogen peroxide used in food processing must meet the specifications of the FoodChemicals Codex (21 CFR 178.1005(c) and 21 CFR 184.1366(b)). The Food Chemicals Codex specification for hydrogen peroxide is shown in Table One. Specific approved uses for hydrogen peroxide are listed inTable Two.

Table One: Hydrogen Peroxide Specification Food Chemicals Codex
H2O2 concentration w/w Acidity (as H2SO4), ppm, max Arsenic (As), ppm, max Heavy Metals (as Pb), ppm, max Iron (Fe),ppm, max Phosphate (PO4), ppm, max Dry Residue, ppm, max Tin (Sn), ppm, max 35% or 50% 300 3 10 0.5 50 60 10

www.solvayinterox.com Copyright 2000, Solvay Interox, Inc. All Rights Reserved. Revised8-1-2000 Food Processing Page 2 of 8

Table Two: Uses of H2O2 in Food Processing
Functional Use Sterilization Antimicrobial agent Food Aseptic packaging Milk for cheesemaking Maximum Treatment Level
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