Hydrochloride, also known as hydrogen chloride, exists in solid, liquid, and gaseous forms. Its chemical formula is HCl. Hydrochloric acid is colorless to pale yellow with strong corrosive properties and an irritating odor is the aqueous form of hydrogen chloride. It is found naturally in gastric acid. Hydrochloric acid is also known as muriatic acid, and is using extensively in food, mining, pharmaceuticals, textiles, tannery, and cosmetic industries around the world for various purposes.
The highest percentage of hydrochloric acid produced commercially is using in food industries. Food grade hydrochloric acid (E507) is produced by the direct synthesis of elements- burning of chlorine in hydrogen and then the absorption in the water.
According to FAO, FDA, and Codex Alimentarius, muriatic acid is approved as one of the additives permitted for use under specified conditions in certain food categories or individual food items as an acid regulator in accordance with Good Manufacturing Practices (GMP) across the globe.
Hydrochloric acid is allowed to use in the manufacture of some dairy products, bakery products, cereal, and starch-based products, canned or bottled (pasteurized) or retort pouch vegetables and seaweeds, salads, juices, syrups, beer, preserved eggs, soups, sauces, dietetic foods, and foods for children and infants as an acidity regulator and to help enhance flavor and reduce spoilage.
This story is from the August 2021 edition of Food Marketing & Technology - India.
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This story is from the August 2021 edition of Food Marketing & Technology - India.
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