Tuesday, March 5, 2013

Boric acid as food additive

Boric acid (H3BO3) is a colorless, odorless compound available as crystals, granules an as a white powder. 

Boric acid acts by blocking enzymes in the phosphate metabolism. Boric acid is the most common of the borates, which are compounds of boron, oxygen and other elements.

The action of boric acid is directed mainly against yeasts, its inhibitory action against molds is very slight, while that against bacteria is only partial and leaves some strains completely unaffected.

Boric acid long retained great importance in Europe as a preservative for margarine and butter.

The maximum allowed amount of boron as a food additive by the US Food and Drug administration is 310 ppm.

At higher concentration, boric acid accumulates in adipose tissue and especially in the central nervous system.

Acute exposure to boric acid in liquid or solid forms can cause irritation, the severity of which is determined by the concentration and duration of exposure.
Boric acid as food additive
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