Thermal Analysis Curves of Food Additives

The thermal behavior of food additives is an important characteristic, which is related to scientific processing, storage and safe usage of foods. After food additives have been heated, various physical and chemical changes may occur, such as crystalline transition, sublimation, melting, dehydration and decomposition. In this section, DSC curves of over 20 samples are listed. The majority of samples chosen conform to standards of the 

People s Republic of China for food additives [GB (Guo Biao, Chinese National Standard)]. 

Benzoic acid (CyH(,02, M = 122.12 caloricity standard in calorimetry, B class). 

17 K (171.02 °C). There is a sloping deviation from the baseline towards the endotherm at the about 80 °C. 

Measured under the following conditions atmosphere air heating rate 3°Cmin. The endothermic process is rather complex splitting carbon may be burned (residue NajCO ). 

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