|
Número E
|
E260 |
|
Nombre
|
Acetic acid |
|
Clase
|
Others |
|
Grupos
|
Group I |
|
Detalles adicionales
|
Preservative, antimicrobials |
|
Origen
|
Natural o Sintética |
|
Fuentes comunes
|
wine vinegar |
|
Aplicaciones comunes
|
Pastry, mayonnaise, sauces, vinegar, meat products, salads, bakery |
|
Observaciones
|
At low doses is innocuous, but at high doses may be corrosive to gastrointestinal and respiratory tracts. |
|
Evaluación
|
Inocuo |
Buscar Acetic acid en bases de datos científicas
Condiciones de uso en categorías de alimentos
|
Número de Categoría
|
Nombre de la Categoría
|
Nivel Máximo (mg/l or mg/kg, según corresponda)
|
Detalles
|
Restricciones/excepciones
|
|
01.7.1
| Unripened cheese excluding products falling in category 16 | quantum satis | | only mozzarella |
|
01.7.4
| Whey cheese | quantum satis | | |
|
04.2.3
| Canned or bottled fruit and vegetables | quantum satis | | |
|
07.1.1
| Bread prepared solely with the following ingredients: wheat flour, water, yeast or leaven, salt | quantum satis | | |
|
07.1.2
| Pain courant français; Friss búzakenyér, fehér és félbarna kenyerek | quantum satis | | |
|
13.1.3
| Processed cereal-based foods and baby foods for infants and young children as defined by Commission Directive 2006/125/EC (19) | quantum satis | | only processed cereal-based foods and baby foods, only for pH adjustment |
