Copied and pasted from my (electronic) publication about permitted
additives (European Union) in Dutch » English » French » German
E535: natriumferrocyanide »sodium ferro cyanide »ferrocyanure de
sodium »Natriumferrocyanid
E536: kalium ferrocyanide »potassium ferrocyanide »ferrocyanure de
potassium »Kaliumferrocyanid
E538: calciumferrocyanide »calcium ferrocyanide »ferrocyanure de
calcium »Calciumferrocyanid
zout en zoutvervangers »salt and salt substitutes »sel et ses
produits de remplacent »Kochsalz und Kochsalzersatz:[max
concentration] 0,02 g/kg
maximale concentratie: alléén of in combinatie als als watervrij
kalium ferrocyanide »maximum levels individually or in combination as
anhydrous potassium ferrocyanide »quantité maximale seul ou en
mélange en ferrocyanure anhydride »Höchstmenge einzeln oder in
Kombination als wasserfreies Kalium.
Having an E-number means that the scientific committee considers the
additive as save in the amount stated (for this product).
Note that with "salt" here is meant NaCl. In Europe it is forbidden
for food processors to mix NaCl with nitrites themselves!
Jan Verhoeven
On 18 Mar 2000, at, Ryan David Weston wrote, at least in part:
> Dear Listers,
>
> 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.
>
> s/David Weston
>
>
____________________________________________
Ing. J.(Jan) A.M. Verhoeven, director of:
Foodfocus, consultancy- & service bureau food: technology and quality assurance
De Volder 32, NL-5283 ZD BOXTEL, The Netherlands
tel +31 411 67 56 39 fax +31 411 67 11 56
E-mail info@foodfocus.nl
http://www.foodfocus.nl
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