At 10:01 AM 3/18/00 -0800, David wrote:
>Some of the salt products used to cure and brine smoked fish
>contain sodium ferro cyanide (YPS) that is added to salt as a functional
>"free-flow" or "anti-cake" additive (YPS declared on label). Is anyone
>familiar with studies that have been done to determine if YPS-treated salts
>are safe when used in smoked or brined fish? Is there a method to detect
>free cyanide levels in tissue treated with YPS salts? Many thanks for any
>discussion on this.
This is "sodium ferrocyanate", not "cyanide". This is a GRAS substance that
is not affected by the chemicals or temperatures used in food processing.
It is used at 0.1% levels in salt to prevent caking.
================================================================
Robert A. LaBudde, PhD, PAS, Dpl. ACAFS e-mail: ral@lcfltd.com
Least Cost Formulations, Ltd. URL: http://lcfltd.com/
824 Timberlake Drive Tel: 757-467-0954
Virginia Beach, VA 23464-3239 Fax: 757-467-2947
"Vere scire est per causae scire"
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