General characteristics and obtaining

Calcium chloride - transparent white crystals. It is a byproduct of making soda or limestone finishing. Calcium chloride is soluble in alcohol and water. Freezes in extreme cold.

Food supplement E509 affects protein by binding it. It is widely used in the production of lactic acid products, since they consist essentially of protein. Also, calcium chloride is able to regulate the amount of hardness salts in water, and affect the level of oxidation of products.

Effect on the human body: benefits and harms

Calcium chloride is safe for the human body at a daily rate of up to 350 mg.

If more food additive E509 enters the body than it should be, irritation of the mucous membrane of the digestive tract or even a stomach ulcer may occur.

Calcium chloride is indispensable for calcium deficiency in the body, allergies and malfunctions of the central nervous system (CNS) and heart muscle.

Use and application

Calcium chloride is added as a hardener to lactic acid products, jelly-like desserts, and conservation. Calcium chloride is also used in medicine and other industries, where it serves as an accompanying substance for chemical compounds.

You need to know the normalized content of this additive in food products that contain it (Table 1).

Table 1 - The norm of the content of food additive E509 in products according to SanPiN 2.3.2.1293-03 of 05/26/2008

Legislation

The legislation of Ukraine and the Russian Federation allows the use of calcium chloride in the production of food products.

Appendix 3. Hygienic regulations for the use of food additives:

• 3.1. Food products that regulate the use of food additives used "according to TI";
• 3.2. Hygienic regulations for the use of acids, bases and salts;
• 3.16. Hygienic regulations for the use of filler carriers and filler solvents.

The universal calcium chloride is also useful in the food industry. It is added to meat for softening and quick freezing, in protein products, soft drinks.

Calcium chloride (food additive E509) is a colorless (whitish in some cases) crystals that dissolve well in alcohol and water and freeze at low temperatures.

Calcium chloride is obtained during the production of soda, where it is formed as a by-product, or when limestone is treated with soda. The chemical formula of calcium chloride is CaCl 2.

Calcium chloride was registered as a food additive and is now actively incorporated into food. According to the E509 classification, it belongs to the group of emulsifiers and is most often used in the food industry as a hardener. Basically, this additive is actively used in the production of cottage cheese, cheese and milk powder. In the latter case, it serves to thicken the product, since calcium ions perfectly bind proteins, and also to increase its final amount. Sometimes lime water (a concentrated solution of calcium hydroxide) is added to cream in the process of separating them from whole milk: this helps to reduce their acidity before pasteurization and processing into butter. The skim milk is then acidified separately, separating casein, which then serves for other purposes. In addition, food additive E509 can be found in marmalade and jelly, as well as canned fruits and vegetables. In the latter case, it preserves the firmness of the product and also makes its taste more salty. Also calcium chloride is used in the production of caviar and vegetable and fruit juices. The additive compensates for the calcium level in dairy products (milk loses a certain amount of calcium during pasteurization). In some cases, calcium chloride is added to confectionery products, such as chocolate, and actively resists the hardening of the product. On rare occasions, E509 is used in brewing where it serves to correct imperfections in the water used to make beer.

In Russia, the use of such an additive is strictly regulated. It is considered safe in the European Union and can be used as an ingredient in some foods and medicines. The daily intake of calcium chloride should not exceed 350 mg. Otherwise, the additive can cause intestinal irritation, and in some cases even lead to ulcers.

Other areas of application:

• in the chemical industry (as a reagent in analyzes);
• in the manufacture of rubber;
• in the manufacture of products from latex and natural rubber;
• in the production of glue;
• in medicine (for the production of lactic acid);
• in the production of calcium metal;
• in the CNG filling station;
• in refrigeration;
• in gas production - in the preparation of gas transportation;
• in the road sector (as an anti-icing agent and an anti-dusting agent for gravel roads);
• in the manufacture of certain drugs.

The topic of naturalness and safety of dairy products always remains relevant. There are many different opinions on this issue, sometimes completely opposite. However, even if you study the GOSTs, according to which several milliliters of pus are allowed in a glass of milk, the question of the benefits and necessity of drinking milk becomes a rhetorical question. Another argument in favor of excluding dairy products from the diet is the presence of various food additives that turn dairy products into a certain set of dangerous chemical elements. Just think: what chemical transformations need to be done with milk so that the shelf life indicated on the package is from a month or more? How long can a "live" product be stored? And what are some revelations of dairy workers that sour cream, cottage cheese, fermented baked milk, yogurt are, roughly speaking, powders diluted in water with the addition of various thickeners, stabilizers, emulsifiers, preservatives and carcinogens. One of these food additives, which is actively used in the production of dairy products, is E 509.

What is E 509

Food supplement E 509 is calcium chloride. It is presented in the form of a coarse white powder, readily soluble in water. Calcium chloride is a byproduct of soda production. Calcium chloride is widely used in the production of dairy products: cheese, cottage cheese, milk powder, dairy desserts, etc. In these chemical processes, calcium chloride plays the role of a hardener - to give a non-uniform and diffuse milk mass a beautiful solid stable shape. In order for the heterogeneous liquid milk mixture to harden and take the form of cheese, cottage cheese, etc., lime water is added to this mixture - a concentrated solution of calcium hydroxide. Calcium ions bind milk proteins and create a good consistency for the liquid mass, which corresponds to the consistency of cottage cheese, cheese, and in general everything that is written on the product packaging.

In addition to dairy products, calcium chloride is often added to various confectionery pesticides: marmalade, jelly, etc. Calcium chloride is also used in the production of canned fruits and vegetables, which creates the desired consistency for the product, and most importantly, adds salt to the product. And as you know, salty taste, firstly, is addictive, and secondly, it stimulates appetite. Empirically, you can observe that if the food is salty, then you will eat twice as much as if the food was bland. Manufacturers are well aware of this property of salty taste and strive to salt any product, even the one that should be sweet in its properties, in order to make the consumer want to consume more of it. And calcium chloride does the job just fine.

Calcium chloride is also actively used in the confectionery industry, allowing to give substances incompatible with each other in consistency more or less marketable appearance and an attractive uniform shape. The issue of harm to health, of course, is not considered by manufacturers, because the business is very poorly built on healthy food. But on the harmful one - just right. Moreover, the production of junk food, as experience shows, is several times cheaper, and it is sold much better. Therefore, to study the composition of the purchased products and monitor the absence of harmful food additives, such as calcium chloride, in it is, as they say, the work of the drowning people themselves.

Food supplement E 509: effect on the body

Despite its toxicity, food additive E 509 is approved in many countries around the world. However, due to its harmful effect on the human body, its consumption is still strictly regulated. The intake of calcium chloride should not exceed 350 mg per day. Otherwise, bowel upset or ulceration may occur. However, how can you control the limitation of the use of this poison, if it is added to products completely freely? It is not written anywhere on the products that, for example, such and such an amount of cottage cheese or cheese will be dangerous to health due to an excess of the dosage of calcium chloride. And given that most people consume food in excess (especially confectionery and cheese, which, due to their narcotic effect on the brain, are consumed uncontrollably), the permissible dosage of calcium chloride is regularly exceeded.

Thus, the regular use of dairy products and confectionery pesticides can lead to excess dosages of calcium chloride, which, in turn, is fraught with sad consequences for our digestive tract and health in general. Controlling the excess of this dosage for most people is not possible, especially since most people do not even know about the presence of a harmful chemical compound - calcium chloride - in these foods.

GOST R 55973-2014

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

Food additives

CALCIUM CHLORIDE E509

Technical conditions

Food additives. Calcium chloride. Technical requirements

OKS 67.220.20
OKP 91 9940

Introduction date 2015-07-01

Foreword

1 DEVELOPED by the Federal State Budgetary Educational Institution of Higher Professional Education "Moscow State University of Food Production" of the Ministry of Education and Science of the Russian Federation (FSBEI HPE "MGUPP") and the Center for Certification and Standardization of Food Products JSC "Academcertificate"

2 INTRODUCED by the Technical Committee for Standardization TK 154 "Food additives and flavorings"

3 APPROVED AND PUT INTO EFFECT by the Order of the Federal Agency for Technical Regulation and Metrology of March 17, 2014 N 163-st

4 This standard takes into account the provisions of the following international standard and documents:

- Unified standard for food additives CODEX STAN 192-1995 * (as amended, taking into account the changes in 1997, 1999, 2001, 2003-2011) of the Codex Alimentarius Commission;
________________
* Access to international and foreign documents mentioned in the text can be obtained by contacting the User Support Service. - Note from the manufacturer of the database.

- Specification of the FAO Joint Expert Committee on Food Additives of the Food and Agriculture Organization of the United Nations (as amended in 2007) according to the Joint Compendium of Food Additive Specifications JECFA. Volume 4 (FAO, Rome, 2011)

5 INTRODUCED FOR THE FIRST TIME


The rules for the application of this standard are set out inGOST R 1.0-2012 (section 8). Information on changes to this standard is published in the annual (as of January 1 of the current year) information index "National standards", and the official text of changes and amendments is published in the monthly information index "National standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the next issue of the monthly information index "National Standards". The relevant information, notice and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet (gost.ru)

1 area of \u200b\u200buse

1 area of \u200b\u200buse

This standard applies to a food additive - calcium chloride (international food additive number INS No. 509, number according to the international classification of chemical substances CAS 10043-52-4, food additive number in accordance with European Union regulation E509), used in the production of food products in accordance with (hereinafter - food calcium chloride).

Note - Food calcium chloride is used as a stabilizer, structurant, hardener, thickener, food functional ingredient in the production of food products, including functional food products, baby food and healthy food.


Requirements ensuring the quality and safety of food calcium chloride are given in 3.1.2-3.1.5, for labeling - in 3.4.

2 Normative references

This standard uses normative references to the following standards:

GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the number of prepackaged goods in packages of any kind during their production, packaging, sale and import

GOST 12.1.005-88 Occupational safety standards system. General sanitary and hygienic requirements for the air in the working area

GOST 12.3.002-75 Occupational safety standards system. Manufacturing processes. General safety requirements

GOST 12.4.011-89 Occupational safety standards system. Protective equipment for workers. General requirements and classification

GOST 61-75 Reagents. Acetic acid. Technical conditions

GOST 450-77 Technical calcium chloride. Technical conditions

GOST 857-95 Hydrochloric acid, synthetic technical. Technical conditions

GOST 1277-75 Reagents. Silver nitrate. Technical conditions

GOST 1770-74 (ISO 1042-83, ISO 4788-80) Laboratory glassware. Cylinders, beakers, flasks, test tubes. General specifications

GOST 3118-77 Reagents. Hydrochloric acid. Technical conditions

GOST 3760-79 Reagents. Ammonia water. Technical conditions

GOST 4386-89 Drinking water. Methods for determining the mass concentration of fluorides

GOST 4461-77 Reagents. Nitric acid. Technical conditions

GOST 5712-78 Reagents. Ammonium oxalate 1-water. Technical conditions

GOST 6709-72 Distilled water. Technical conditions

GOST 6825-91 Tubular fluorescent lamps for general lighting

GOST 9262-77 Reagents. Calcium hydroxide. Technical conditions

GOST 14192-96 Marking of goods

GOST 14261-77 High purity hydrochloric acid. Technical conditions

GOST 15846-2002 Products sent to the regions of the Far North and equivalent areas. Packaging, labeling, transportation and storage

GOST 18300-87 Rectified technical ethyl alcohol. Technical conditions

GOST OIML R 76-1-2011 State system for ensuring the uniformity of measurements. Scales of non-automatic operation. Part 1. Metrological and technical requirements. Tests

GOST 25336-82 Laboratory glassware and equipment. Types, main parameters and dimensions

GOST 26726-85 Reagents. Flame photometric method for the determination of impurities of sodium, potassium, calcium and strontium

GOST 26927-86 Raw materials and food products. Methods for the determination of mercury

GOST 27752-88 Electromechanical quartz table clocks, wall clocks and alarm clocks. General specifications

GOST 28498-90 Liquid glass thermometers. General technical requirements. Test methods

GOST 29169-91 (ISO 648-77) Laboratory glassware. Single-label pipettes

GOST 29227-91 (ISO 835-1-81) Laboratory glassware. Graduated pipettes. Part 1. General requirements

GOST 29251-91 (ISO 385-1-84) Laboratory glassware. Burettes. Part 1. General requirements

GOST 30178-96 Raw materials and food products. Atomic absorption method for the determination of toxic elements

GOST R ISO 2859-1-2007 Statistical methods. Sampling procedures on an alternative basis. Part 1. Plans for the sampling of consecutive lots based on an acceptable level of quality

GOST R 51766-2001 Raw materials and food products. Atomic absorption method for the determination of arsenic

3 Technical requirements

3.1 Features

3.1.1 Food additive E509 is solid crystals, granules or agglomerates. Chemical formulas: calcium chloride anhydrous form; calcium chloride dihydrate; calcium chloride hexahydrate. Molecular weight: calcium chloride anhydrous form - 110.99; calcium chloride dihydrate - 147.02; calcium chloride hexahydrate - 219.08.

3.1.2 Food calcium chloride is produced according to the technological instructions in accordance with the requirements and this standard and is used in food products in accordance with,.

3.1.3 In terms of organoleptic characteristics and solubility, all types of food calcium chloride (anhydrous form, dihydrate and hexahydrate) must comply with the requirements given in Table 1.


Table 1

3.1.4 In terms of physicochemical parameters, food calcium chloride must meet the requirements given in Table 2.


table 2

3.2 Requirements for raw materials

3.2.1 For the production of food calcium chloride, the following raw materials, technological means and auxiliary materials are used:

- technical calcium chloride in accordance with GOST 450;

- hydrochloric acid according to GOST 857;

- hydrochloric acid according to GOST 3118;

- hydrochloric acid of special purity according to GOST 14261;

- technological means (substances) and auxiliary materials usually used in the production of chemical products for food purposes.

It is not allowed to use liquid calcium chloride obtained in the production of soda ash as a raw material.

3.2.2 Raw materials, processing aids (substances), auxiliary materials and production processes must ensure the quality and safety of food calcium chloride and its full compliance with the requirements of this standard.

3.3 Packaging

3.3.1 Food calcium chloride with a net weight of not more than 25 kg is packed in polyethylene (or propylene) bags or soft containers intended for food packaging.

3.3.2 It is allowed to use other types of packaging made of materials, the use of which in contact with food calcium chloride ensures the preservation of its quality and safety in accordance with, as well as full compliance with the requirements during the entire shelf life, subject to the storage and use conditions established by the manufacturer ...

3.3.3 The negative deviation of the net mass from the nominal mass of each packing unit must comply with the requirements of GOST 8.579 (Table A.2). The positive deviation of the net weight is not limited.

3.3.4 Food calcium chloride supplied to the regions of the Far North and regions equated to them is packed in accordance with GOST 15846.

3.4 Marking

3.4.1 Labeling of packaging units with food grade calcium chloride should be carried out in accordance with the requirements and.

3.4.2 Transport markings must comply with the requirements and requirements of GOST 14192 with the application of handling signs: "Protect from moisture" and "Protect from sunlight".

4 Safety requirements

4.1 Food grade calcium chloride is non-toxic, fire and explosion proof.

4.2 When working with food calcium chloride, it is necessary to use personal protective equipment in accordance with GOST 12.4.011 and observe the rules of personal hygiene.

4.3 In the production of food calcium chloride, it is necessary to comply with safety requirements in accordance with GOST 12.3.002.

4.4 Air control of the working area is carried out in accordance with GOST 12.1.005.

5 Acceptance rules

5.1 Food calcium chloride is accepted in batches.

A batch is considered the amount of food calcium chloride obtained in one technological cycle, corresponding to a shift production, in the same package, produced by one manufacturer according to one document, accompanied by shipping documentation that ensures product traceability.

5.2 To check the compliance of food calcium chloride with the requirements of this standard, acceptance tests are carried out on the quality of packaging, the correctness of labeling, net weight, as well as periodic tests on organoleptic and physicochemical quality indicators.

5.3 When conducting acceptance tests, a one-stage sampling plan is used with normal inspection and a special inspection level S-4 with an acceptable quality level AQL equal to 6.5, according to GOST R ISO 2859-1. The selection of packaging units is carried out by random selection in accordance with Table 3.


Table 3 - Sampling of packaging units by random sampling

5.4 Quality control of packaging and correctness of labeling is carried out by visual inspection of all packaging units included in the sample.

5.5 Control of the net weight of food calcium chloride in each packaging unit included in the sample is carried out according to the difference between the gross mass and the mass of the packaging unit, freed from the contents. The limit of permissible negative deviations from the nominal net weight of edible calcium chloride in each packing unit is 3.3.3.

5.6 Acceptance of a batch of edible calcium chloride by net weight, package quality and correct labeling of packaging units

5.6.1 A lot is accepted if the number of packaging units in the sample that do not meet the requirements for the quality of packaging, correct labeling and net weight of edible calcium chloride is less than or equal to the acceptance number.

5.6.2 If the number of packaging units in the sample that do not meet the requirements for the quality of packaging, correct labeling and net weight of edible calcium chloride is greater than or equal to the rejection number, control is carried out on a double sample size from the same lot. The lot is accepted if the conditions of 5.6.1 are met. A lot is rejected if the number of packaging units in a doubled sample size that do not meet the requirements for the quality of packaging, correct labeling and net weight of food calcium chloride is greater than or equal to the rejection number.

5.7 Acceptance of a batch of edible calcium chloride by organoleptic and physico-chemical indicators

5.7.1 To control the organoleptic and physicochemical parameters from each packaging unit included in the sample in accordance with the requirements of Table 4, instant samples are taken and a total sample is made according to 6.1.

5.7.2 If unsatisfactory results are obtained for at least one of the organoleptic and physicochemical indicators, repeated tests are carried out for this indicator on a doubled sample size from the same batch. Retest results are final and apply to the entire batch. Upon repeated receipt of unsatisfactory test results, the batch is rejected.

5.7.3 The organoleptic and physicochemical characteristics of food calcium chloride in damaged packaging are checked separately. Test results only apply to food grade calcium chloride in this package.

5.8 The procedure and frequency of monitoring safety indicators are established by the manufacturer in the production control program.

6 Control methods

6.1 Sampling

Spot samples from bags and flexible containers are taken with a probe, immersed in 3/4 of the depth. The mass of a spot sample taken from the bag must be at least 0.2 kg, from a soft container - at least 0.5 kg. It is allowed to take spot samples from the manufacturer with a mass of at least 0.2 kg from five tons directly from the product stream at the time of its packaging.

The selected point samples are combined into a general sample, mixed thoroughly and reduced by quartering or mechanical division to an average sample mass of at least 0.5 kg.

The resulting sample is placed in a clean glass container with a ground-in stopper or screw cap, or in a plastic bag. The glass container is hermetically closed, the plastic bag is tied.

A glass container or plastic bag is marked (label) containing:

- product name and designation of this standard;

- batch number;

- date of sampling;

- signature of the person taking the sample.

6.2 Determination of solubility

The method is based on determining the amount of distilled water or ethyl alcohol by volume required to dissolve one mass part of the sample.

6.2.1 Measuring instruments, laboratory equipment, reagents, auxiliary materials and devices

Conical flask in accordance with GOST 25336 with a capacity of 300 ml.

Cylinder 1-25-1 in accordance with GOST 1770 with a capacity of 50 cm.

GOST OIML R 76-1 with the highest weighing limit of 500 g.

GOST 27752.

Distilled water in accordance with GOST 6709.

GOST 18300 of the highest grade,.

6.2.2 Sampling

Sampling - according to 6.1.

6.2.3 Analysis

The sample to be analyzed is placed in a conical flask that contains a certain volume of solvent (distilled water or ethyl alcohol). The contents are stirred in a circular motion of the flask for at least 30 s, but not more than 5 minutes until the sample dissolves. The final result of the determination is compared with the criteria for the solubility of edible calcium chloride given in Table 4.


Table 4

Food grade calcium chloride must meet the following solubility criteria - "Very well soluble" or "Highly soluble" (see table 4).

6.3 Determination of organoleptic characteristics

The method is based on the sensory determination of the appearance, color, taste and odor of the sample.

6.3.1 Measuring instruments, laboratory equipment, reagents, auxiliary materials and devices

GOST 25336.

Test tube P1-21-200 XC in accordance with GOST 25336.

GOST 29169.

Cylinder 1-25-1 in accordance with GOST 1770.

Liquid glass thermometer with a measurement range from 0 ° С to 100 ° С, graduation value of 1 ° С according to GOST 28498.

Electronic mechanical watches in accordance with GOST 27752.

Glass plate with a thickness of 5-10 mm, an area of \u200b\u200b10 cm.

Watch glass.

Distilled water in accordance with GOST 6709.

It is allowed to use other measuring instruments with metrological characteristics, auxiliary devices and laboratory equipment with technical characteristics, reagents with quality characteristics that are not inferior to those listed above.

6.3.2 Sampling

Sampling - according to 6.1.

6.3.3 Performing the analysis

The analysis is carried out in a laboratory room, which must be provided with supply and exhaust ventilation. All analyzes are carried out in a fume hood.

6.3.3.1 To determine the appearance and color, the sample is thoroughly mixed before analysis. 10.0 g of the analyzed sample is transferred to a glass plate, evenly distributed in one layer. The appearance and color are determined in diffused natural daylight or artificial light of a fluorescent lamp of the LD type according to GOST 6825. The intensity of illumination of the surface of the sample layer on the glass plate should be at least 500 lux.

6.3.3.2 To determine taste and odor, add 0.5 g of the sample to a clean 50 ml beaker and add 28.5 ml of distilled water. The contents of the beaker are thoroughly mixed until the sample is completely dissolved. The beaker is closed with a watch glass and kept at room temperature for 1 hour.

The smell is determined after exposure organoleptically at the level of the edge of the glass immediately after removing the watch glass from the glass.

The taste is determined organoleptically after aging at the tip of the tongue.

6.4 Determination of the mass fraction of calcium chloride

6.4.1 Sampling - according to 6.1.

6.4.2 Analysis - in accordance with GOST 450 (paragraph 3.4).

6.5 Determination of the mass fraction of magnesium salts

6.5.1 Sampling - according to 6.1.

6.5.2 Analysis - in accordance with GOST 450 (paragraph 3.5).

6.6 Determination of mass fraction of water-insoluble residue

6.6.1 Sampling - according to 6.1.

6.6.2 Analysis - in accordance with GOST 450 (paragraph 3.7).

6.7 Determination of the mass fraction of free alkali

The method is based on titration of an aqueous solution of a sample with a working solution of calcium hydroxide to the point of equivalence - a change in the color of the phenolphthalein indicator.

6.7.1 Measuring instruments, laboratory equipment, reagents, auxiliary materials and devices

General purpose laboratory scales in accordance with GOST OIML R 76-1 with the maximum weighing limit up to 200 g, 2nd class of accuracy.

Glass V (N) -1-50 TS (TCS) in accordance with GOST 25336.

Volumetric flask according to GOST 1770 with a capacity of 100 ml.

Conical flask for titration in accordance with GOST 25336 with a capacity of 250 ml.

Burette in accordance with GOST 29251 1st class.

Pipette with one mark 1-2-2 in accordance with GOST 29169.

Cylinder 1-25-1 in accordance with GOST 1770.

Distilled water in accordance with GOST 6709.

Rectified technical ethyl alcohol according to GOST 18300 of the highest grade,.

Hydrochloric acid according to GOST 3118

Calcium hydroxide in accordance with GOST 9262, reagent grade or analytical grade, standard solution of molar concentration 0.02 mol / dm.

Phenolphthalein.

Indicator solution: 100 mg of phenolphthalein is dissolved in 50 ml of ethyl alcohol in a volumetric flask with a capacity of 100 ml. After dissolving the indicator, the volume of the solution in the flask is brought up to the mark with ethyl alcohol.

It is allowed to use other measuring instruments with metrological characteristics, auxiliary devices and laboratory equipment with technical characteristics, reagents with quality characteristics that are not inferior to those listed above.

6.7.2 Sampling

Sampling - according to 6.1.

6.7.3 Performing the analysis

1 g of the analyzed sample is introduced into a conical titration flask with a capacity of 250 ml, 20 ml of distilled water and two drops of phenolphthalein indicator solution are added. The contents of the flask are stirred until the calcium chloride sample is completely dissolved. If the resulting solution has a pink color, add 2 ml of a solution of hydrochloric acid of molar concentration to the contents of the flask, the pink color of the solution should disappear.

The sample solution in a conical flask is titrated using a standard calcium hydroxide solution until the indicator turns pink again. A blank sample is analyzed at the same time. Record the value of the volume of the standard solution of calcium hydroxide used for titration.

6.7.4 Expression of results

The mass fraction of free alkali (calculated on),%, is calculated by the formula

where is the volume of a solution of calcium hydroxide of molar concentration (0.02 n), which was used for titration of a blank sample,;

- the volume of a solution of calcium hydroxide of molar concentration (0.02 n), which was used for titration of the sample, cm;

0.00074 - mass of free alkali (calculated on), g, corresponding to 1 solution of calcium hydroxide of molar concentration (0.02 n),;

is the mass of the analyzed sample, g.

6.8 Determination of the mass fraction of sulfates

6.8.1 Sampling - according to 6.1.

6.8.2 Analysis - in accordance with GOST 450 (paragraph 3.8).

6.9 Determination of the mass fraction of iron

6.9.1 Sampling - according to 6.1.

6.9.2 Analysis - in accordance with GOST 450 (paragraph 3.6).

6.10 Determination of the mass fraction of alkali metals (potassium and sodium)

6.10.1 Sampling - according to 6.1.

6.10.2 Performing the analysis

The analysis in the sample is carried out by the method of atomic absorption flame spectrophotometry in accordance with GOST 26726 (Appendix 4), taking into account the following addition:

- calculation factor for sodium chloride 2.54 (for sodium);

- calculation factor for potassium chloride 1.91 (for potassium).

6.11 Qualitative Calcium Test

6.11.1 Measuring instruments, laboratory equipment, reagents, auxiliary materials and devices

Laboratory scales in accordance with GOST OIML R 76-1 of average accuracy class with the maximum weighing limit of 500 g.

A set of weights in accordance with GOST 7328 from 1 mg to 500 g of accuracy class when used with laboratory balances of average accuracy class.
GOST 5712
Water ammonia, analytical grade, according to GOST 3760.

It is allowed to use other measuring instruments with metrological characteristics, auxiliary devices and laboratory equipment with technical characteristics, reagents with quality characteristics that are not inferior to those listed above.

6.11.2 Sampling - according to 6.1.

6.11.3 Test execution

0.3 g of the sample is weighed in a glass with an accuracy of the second decimal place, 50 ml of distilled water is poured in a cylinder 1-50-2, and the mixture is stirred until the sample is dissolved. Then add two drops of an alcoholic solution of methyl red water-soluble with a dropper and neutralize with a solution of aqueous ammonia until the color of the solution changes from red to yellow. After that, a 1-25-2 cylinder is poured in 10 cm of a solution of ammonium oxalate. The solution with the resulting white precipitate is divided in half. 5 cm of hydrochloric acid is poured into one part of the solution using a 1-25-2 cylinder - the precipitate should dissolve. 5 cm of acetic acid is poured into the other part of the solution using a 1-25-2 cylinder - the precipitate will not dissolve.

6.11.4 Evaluation of results

The formation of a white precipitate, soluble in hydrochloric acid and insoluble in acetic acid, indicates the presence of calcium.

6.12 Qualitative test for chlorides

6.12.1 Reagents, measuring instruments, laboratory equipment, auxiliary materials and devicesGlass V-1-100 THS according to 6.12.3 Test execution

0.3 g of the sample is weighed in a glass with an accuracy of the second decimal place, 50 ml of distilled water is poured in a cylinder 1-50-2, and the mixture is stirred until the sample is dissolved. Then add three to four drops of an aqueous solution of silver nitrate. The solution with the resulting white curdled precipitate is halved. 5 cm of nitric acid is poured into one part of the solution with a 1-25-2 cylinder - the precipitate will not dissolve. 5 cm of aqueous ammonia is poured into the other part of the solution using a 1-25-2 cylinder - the precipitate should dissolve.

6.12.4 Evaluation of results

The formation of a white curdled precipitate, soluble in ammonia and insoluble in nitric acid, indicates the presence of chlorides.

6.13 Determination of toxic elements

6.13.1 Sampling - according to 6.1.

6.13.2 Determination of the mass fraction of lead and cadmium - according to GOST 30178.

6.13.3 Determination of the mass fraction of arsenic - according to GOST R 51766.

6.13.4 Determination of the mass fraction of mercury - according to GOST 26927.

6.14 Determination of fluoride content

6.14.1 Sampling

Sampling - according to 6.1.

6.14.2 Sample preparation

To determine fluorides, 0.5 g of the sample is introduced into a clean glass with a capacity of 50 ml and 28.5 ml of distilled water is added. The contents of the beaker are thoroughly mixed until the sample is completely dissolved. The beaker is closed with a watch glass and kept at room temperature for 1 hour.

6.14.3 Analysis

Analysis of the fluoride content in a sample prepared in accordance with 6.14.2 is carried out in accordance with GOST 4386. The analysis result is expressed in mg / kg sample.

7 Transport and storage

7.1 Food calcium chloride is transported by all types of vehicles in accordance with the rules for the carriage of goods in force for each type of transport.

7.2 Food calcium chloride is stored in a hermetically sealed manufacturer's packaging in covered warehouses, excluding the ingress of moisture. The area where bags and soft containers are stacked must be free of protruding and sharp objects.

7.3 The shelf life of food grade calcium chloride is unlimited.

Bibliography

Technical Regulations of the Customs Union TR CU 029/2012 "Safety requirements for food additives, flavorings and technological aids"

Technical Regulations of the Customs Union TR CU 021/2011 "On food safety"

Technical Regulations of the Customs Union TR CU 005/2011 "On safety of packaging"

Technical Regulations of the Customs Union TR CU 022/2011 "Food products in terms of their labeling"

UDC 661.733.2: 006.354 OKS 67.220.20 OKP 91 9940

Key words: food additives, calcium chloride, calcium chloride, INS 509, E 509, stabilizer, hardener, structurant, thickener, functional ingredient, food products, baby food, healthy food, functional food

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Electronic text of the document
prepared by JSC "Kodeks" and verified by:
official publication
M .: Standartinform, 2014

They are everywhere! Nevertheless, we have the opportunity to at least understand the essence of the problem, and learn to distinguish between good and bad. If not, then you can spit on everything and continue to participate in these global experiments. Whatever it was, the one who is warned is armed!

Having entered the store for food, we try not to look at the labels, where, after two understandable words, there follows a series of incomprehensible numbers, letters and names, as if descended from the pages of a chemistry textbook.

In fact, everything is not so difficult, because, in fact, any natural product can be decomposed into chemicals, and benzoic acid, despite its fearsome name, is found in large quantities in cranberries, which grew even in an absolutely clean swamp from an ecological point of view. ...

Now all over the world there are up to two thousand such substances, and, naturally, the need arose for their classification. At the moment, the European Council for Food Additives has developed its system of the most commonly used food additives in the industry - there are about three hundred of them.

All of them have a verbal designation, for example sodium benzoate, and a code starting with the letter E (Europe) - in the case of benzoate, this is E-211.

For ease of use, all supplements are divided into target groups:

E-100 - E-182 - dyes;

E-200 and further - preservatives; E-300 and further - antioxidants (antioxidants); E-400 and further - consistency stabilizers; E-450 and further - emulsifiers; E-500 and further - acidity regulators, leavening agents; E-600 and further - enhancers of taste and aroma; E-700 - E-800 - spare indices for other possible information;

In theory, having received this code, any additive receives absolution, that is, it is believed that its use is technologically justified and necessary, it is tested for safety for humans and does not mislead the buyer about the product he is buying. This is in theory. In practice, it turns out that over time, new information about this or that additive appears.

Like, for example, Coca-Cola was initially produced using cocaine, and no one considered it harmful. Since the appearance of the E-Code, such incidents have decreased, however, to this day in America and Europe, the lists of substances permitted unconditionally, substances whose use is undesirable, and directly prohibited continue to be refined.

In Russia, attention is paid to this problem no less than in other countries, but our situation is somewhat more complicated. The fact is that in 1994, when the main list of additives permitted and prohibited for use in the Russian Federation was compiled, some additives were either not imported to us, or research on them is still insufficient.

So we have three lists: permitted additives, prohibited additives, and additives not expressly prohibited, but also not permitted. The latter cannot be used in our production either. At the same time, some of the additives that have already been banned in our country are still used in industry by other countries, and the additives prohibited by them are still quite legal in our country.

How should a consumer behave in such a situation? Of course, the easiest way is to buy food without food additives at all, but not everyone likes it and can afford it, in addition, there are a number of people who find it difficult to live completely without additives, for example, diabetics are forced to either give up sweets altogether or use sugar substitutes.

Most of the chances are to buy a product with additives prohibited by us in the wholesale markets, where consignments of goods without sanitary certificates are often received. Moreover, prohibited additives may well be contained in products from developed countries - the fact is that there is a very big difference between food produced for domestic use and produced for export.

So if you prefer food that is not only tasty, but also healthy, support a domestic producer - after all, food produced in Russia is better checked by sanitary services, and the traditions of the domestic food industry still tend to be natural. , chewing gum and candy, pay attention to the label.

And if unauthorized, but not prohibited additives are mostly relatively harmless, then prohibited ones can lead to death.

As already mentioned, in the current state of the food industry, it is impossible to do without food additives at all.

However, the constant use with food of substances that were not provided for in our diet by Mother Nature, or were, but not in such quantities, quite logically leads to a problem that doctors have been talking about for a long time. Food supplements increase the risk of developing many serious diseases, which is only becoming clear now, after several decades of their use.

On the other hand, in fairness, it should be noted that some supplements only benefit a person: many products are enriched with vitamins and microelements, which are not enough for a modern person.

As you might guess, this problem is primarily concerned with those countries where the standard of living is high enough and the question is not how to fill your stomach, but how to fill it with health benefits.

So, what are the dangers of artificial food lovers? These are primarily intestinal disorders and, in general, diseases of the gastrointestinal tract. For example, carbonated waters contain a lot of citric acid E-330. In principle, the same acid is found in citrus fruits, but in much smaller quantities.

Coupled with the effects of carbon dioxide, which makes the water sizzle and bubble, and the stomach secretes gastric juice, this is a direct road to gastritis. Some additives in large quantities can cause liver and kidney disease - organs that are very sensitive to toxic substances. Also people twenty the first century is very susceptible to allergies.

It is clear that, having several hundred additional substances in your menu, the likelihood of finding yourself allergic to any of them increases dramatically. The manifestations of this allergy can be very diverse - from skin rashes to sudden suffocation in asthmatics. A separate topic is the mysterious disease phenylketonuria, which scares us every pack of chewing gum.

The fact is that one out of twenty thousand babies is born with a hereditary lack of a specific enzyme, this is a serious illness, the exacerbation of which can be provoked by the sweetener aspartame (E-951), also known under the Nutrasweet brand.

In general, in order not to return to this topic, I must say that passions have been simmering about aspartame for several years - its harmfulness has not been proven, but there are many complaints. But, of course, most fears are associated with the carcinogenic effect of certain food additives, that is, with their ability to cause malignant tumors. The situation around this problem is very complicated. On the one hand, since the beginning of the massive use of nutritional supplements, that is, since the middle of the twentieth century, the number of cancers has really increased. On the other hand, no one can guarantee that the matter is in food, and not in bad ecology or the influence of other factors. On the third hand, manufacturers sharply oppose all claims about the dangers of additives, as this endangers the food industry. In the practice of developed European countries, there have recently been cases when a food additive is banned, even if its harmfulness has not been definitively proven. Despite the fact that there are only five prohibited additives in Russia, I think this is just the case when adopting Western experience will not hurt.

Causes and Effects: Currently, more than 3.5 thousand different food additives are officially approved for use. The reason they are needed at all is trivial: the desire of multinational food companies to get more value. Food needs to be brought in, often from afar, and stored until someone buys it, so preservatives are needed. Most grocery products sold in supermarkets are tasteless, so flavor enhancers, synthetic flavors are used, otherwise no one will buy. For the same reason - in order to sell more - countless dyes are added. In many European countries, the dye amaranth (E123) is used, although studies have shown that it can be a carcinogen. Potassium nitrate E252, sodium nitrate E251 and sodium nitrite E250 are added to sausages to give them a pleasant color. But according to doctors, nitrates can cause cancer in case of an overdose. After lengthy research, EU scientists came to the conclusion that benzoic acid (E216 and E217) is carcinogenic and capable of causing a malignant tumor. In late 2004, the University of Tokyo experimentally proved that the common taste enhancer E621 (monosodium glutamate) caused blindness as well as ulcers. Taste enhancers act on the taste buds on the tongue so that even cotton wool will seem like a delicacy. The average person in developed countries eats about nine kilograms of nutritional supplements by dry weight each year. This is ten times more than 40 years ago. For those who often eat industrially prepared food, or often eat in fast food restaurants, this figure should be doubled or even tripled, "says the authoritative American scientific journal Food Allergies and Food Intolerance. ... These nine kilograms are obtained by adding up all the microscopic additives that we eat with food from the stores.Taste enhancers (E620 - E637)

E620 - Glutamic acid L - May cause allergies, not recommended for use in baby food

E621 - Monosodium glutamate - May cause allergies and should not be used in baby food.
E622 - Potassium glutamate - May cause nausea, vomiting, diarrhea, stomach cramps.
E623 - Calcium glutamate - May cause lymphogranulomatosis (swelling of the lymph nodes).
E624 - Ammonium glutamate - May cause bone destruction.
E625 - Magnesium glutamate - May cause dysbiosis.
E627 - Sodium guanylate - prohibited for use in baby food.
E631 - Sodium inosinate - prohibited for use in baby food.
E635 - Sodium ribonucleotides - Banned in some countries.

E636 - Maltol - May cause an increase in cholesterol levels.
E637 - Ethyl maltol - May cause inflammation of the joints of the extremities (arthritis).

Baking powder, anti-caking and anti-caking agents (E500 - E579)

E500 - Sodium carbonates - No side effects known for small amounts.

E501 - Potassium carbonates - No side effects known.
E503 - Ammonium carbonates - Irritating to mucous membranes.
E504 - Magnesium carbonates - Used medicinally as a laxative.
E507 - Hydrochloric acid - Safe in small amounts.
E508 - Calcium chloride - Large amounts can cause stomach ulcers.

E509 - Calcium chloride - May cause a decrease in white blood cell count.
E510 - Ammonium chloride - Should be avoided by people with liver and kidney disease. Typical ingredient for baked goods.
E511 - Magnesium chloride - No side effects found.

E513 - Sulfuric acid - Banned in some countries.
E514 - Sodium sulfates - May disturb the water balance of the body.
E515 - Potassium sulfates - May disturb the body's salt balance.
E516 - Calcium sulfate - No side effects known.

E518 - Magnesium sulfates - Laxative.
E519 - Copper sulphate - May interfere with intercellular exchange.
E524 - Sodium hydroxide - Banned in some countries.
E525 - Potassium hydroxide - Banned in some countries.

E526 - Calcium hydroxide - For small amounts, side effects are not known.
E527 - Ammonium hydroxide - Banned in some countries.
E528 - Magnesium hydroxide - Banned in some countries.
E529 - Calcium oxide - Safe in small amounts.

E530 - Magnesium oxide - Banned in some countries.
E535 - Sodium ferrocyanide - No side effects known.
E536 - Potassium ferrocyanide - Low toxicity.
E540 - Calcium Duophosphate - Banned in some countries.

E541 - Sodium aluminum phosphate - Banned in some countries.
E542 - Calcium Phosphate - No side effects known.
E551 - Silicon dioxide, amorphous - May cause a decrease in the number of leukocytes.
E552 - Calcium silicate - No side effects known.

E553 (a) - Magnesium silicates - Banned in some countries.
E553 (b) - Talc - The use of talc has been linked to the risk of stomach cancer, typical foods: polished rice, chocolate and other confectionery products.
E554 - Sodium aluminosilicate - Causes adrenal dysfunction.

E556 - Calcium aluminum silicate - May cause a decrease in hemoglobin levels.
E558 - Bentonite - No side effects known.
E559 - Aluminosilicate (kaolin) - No known side effects.
E570 - Fatty acids - No known side effects.

E572 - Magnesium stearate - May cause thyroid disease.
E575 - Glucono - delta lactone - No known side effects.
E576 - Sodium gluconate - Banned in some countries.
E577 - Potassium gluconate - No side effects known.
E578 - Calcium gluconate - No side effects known.
E579 - Ferrous gluconate - Safe in small quantities.