Institute of Medicine Food and Nutrition Board Committee on Food Chemicals Codex Revised Monograph - Carbon Dioxide Please send comments to the Committee on Food Chemicals Codex, National Academy of Sciences, FO 3042, 2101 Constitution Avenue, N.W., Washington, DC 20418 or email them to
[email protected]. All comments must be received by December 15, 1996, for consideration for the First Supplement. ______________________________________________________________________________ July 9, 1996 Carbon Dioxide CO2 Formula wt 44.01 INS: 290 CAS: [124-38-9] DESCRIPTION A colorless, odorless gas, 1 L of which weighs about 1.98 g at 0° and a pressure of 760 mm of mercury. Under a pressure of about 59 atmospheres it may be condensed to a liquid, a portion of which forms a white solid ("dry ice") upon rapid vaporization. Solid Carbon Dioxide evaporates without melting upon exposure to air. One volume of the gas dissolves in about 1 volume of water, forming a solution that is acid to litmus. Functional Use in Foods Propellant and aerating agent; direct-contact freezing agent. REQUIREMENTS Identification A. Pass 100 ± 5 mL, released from the vapor phase of the contents of the container, through a carbon dioxide detector tube (see Detector Tubes under Solutions and Indicators) at the rate specified for the tube: The indicator change extends throughout the entire indicating range of the tube. B. The gas, when passed through barium hydroxide TS, forms a precipitate that dissolves with effervescence in acetic acid. Assay Not less than 99.5% of CO2, by volume. Carbonyl Sulfide Not more than 0.5 ppm, by volume.