85% Food Grade Phosphoric Acid Use Limits
Started by Marshenko, Jul 24 2019 04:52 PM
I've been tasked to see if there's any literature on the maximum amount of phosphoric acid that can be used within a product formula. Owners want to use it as a preservatie/shelf life extender for flour and corn tortillas.
Code of Federal Regulations really only says the following:
PART 182 -- SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Subpart B--Multiple Purpose GRAS Food Substances
Sec. 182.1073 Phosphoric acid.
(a) Product. Phosphoric acid.
(b) Conditions of use. This substance is generally recognized as safe when used in accordance with good manufacturing practice.
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If you just want general references rather than US-specific then this opinion from EFSA's re-evaluation of phosphoric acid and phosphates could be useful reading for you: https://efsa.onlinel....efsa.2019.5674
Similarly if you're looking for some indicative limits then the EU has a useful database of all additives authorised here, and their respective limits in the various different food/drink categories: https://webgate.ec.e...FAD&auth=SANCAS
Organic or wholesome foods vs regular food at supermarkets
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What’s the hardest part of building a strong food safety culture?
Food Defense Qualified Individual (FDQI)
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