recommended dose level for boric acid in food preservation
Answers
➡️The Centre for Food Safety (CFS) has recently released the results of food surveillance on Hong Kong-style desserts. Results showed that a root starch jelly sample and three desserts containing root starch jelly were found to contain boric acid, a non-permitted preservative, at levels ranging from 830 to 11 000 mg/kg. This article provides more food safety information on boric acid and borax in food.
Illustration: Sweet soup containing root starch jelly
What are Boric Acid and Borax?
➡️Boric acid (H 3 BO 3 ) and borax (Na 2 B 4 O 7 ‧10H 2 O) are common boron-containing compounds.
Boron is a non-metallic element which never occurs in nature by itself. It mainly exists in the form of borates, compounds formed after combining with other substances, in the environment. Boron is also an essential micronutrient for optimum growth in plants. However, little is known about the function of boron in humans.
Boric acid and borax occur naturally in water and soil. They can be used in a wide range of consumer products, including preservatives, glass, fire retardants and pesticides etc.
Boric Acid and Borax in Food
Naturally Occurring
➡️Boron occurs naturally in food as borate (B 4 O 7 2-) or boric acid. The richest sources of boron include fruits, leafy vegetables, legumes, and nuts. Wine, cider and beer also contain high levels of boron. Dairy products, fish, meats, and most grains are poor sources. (Table 1)