499-12-7

Hazard Information

Questions And Answer

• Identification

  CAS.No.: 

  499-12-7 

  FL.No.: 

  8.033

  FEMA.No.: 

  2010

  NAS.No.: 

  2010

  CoE.No.: 

  33

  EINECS.No.: 

  207-877-0 

  JECFA.No.: 

  627

  　

  　
  ;

• Description

  Aconitic acid has pleasant, winey, acid taste; almost odorless. Aconitic acid of the trans-configuration can be isolated during the processing of sugarcane by precipitating it as the calcium salt from cane syrup or molasses. The concentration in molasses ranges from 1.8 to 2.5%. Aconitic acid may be synthesized from citric acid by dehydration with sulfuric acid or by catalytic dehydration. The cis-configuration is somewhat unstable and is readily rearranged to the trans form by heating. Trans-aconitic acid is decarboxylated to itaconic acid by heating to 180°F. The cis form occurs in plant and animal tissues as a metabolic intermediate in the Krebs cycle during the isomerization of citric acid to isocitric acid by the action of enzyme aconitase. ;

• Regulatory Status

  CoE: Approved. Bev.: 2 ppm; Food: 15 ppm
  FDA: 21 CFR: 184.1007, 582.60
  FDA (other): n/a
  JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (1999). ;

• Usage

  Reported uses (ppm): (FEMA, 1994)
  Food Category 

  Usual 

  Max. 

  Alcoholic beverages 

  15

  20

  Baked goods 

  8.94

  25.21

  Frozen dairy 

  5.55

  8.54

  Nonalcoholic beverages 

  1.64

  3.36

  Soft candy 

  22.39

  31.2
  ;

• Natural occurrence

  Reported found in beet root, sugarcane, the leaves and tubers of Aconitum napellus, and other natural products (Pelargonium species). ;

Spectrum Detail

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