Self-medication can lead to undesirable consequences.

general characteristics. The drug is a clear, colorless or yellowish solution

The composition of the medicinal product

Release form. Solution for infusion

Pharmacotherapeutic group. Solutions for intravenous administration. Solutions that affect the water-electrolyte balance.

ATH code. B05BB02

pharmacological properties. Pharmacodynamics. Normalizes the KOS (acid-base state) of the blood, replenishes the deficiency of potassium. It activates many cytoplasmic enzymes, regulates intracellular osmotic pressure, protein synthesis, amino acid transport, conduction of nerve impulses, contraction of skeletal muscles. Potassium ions cause a decrease in heart rate, reduce contractile activity, reduce conductivity, automaticity and excitability of the myocardium. In small doses, they dilate the coronary vessels, in large doses they constrict. Potassium helps to increase the content of acetylcholine and excite the sympathetic department of the central nervous system. It has a moderate diuretic effect. An increase in potassium levels reduces the risk of developing a toxic effect of cardiac glycosides on the heart.

50 mg/ml glucose solution is isotonic to human plasma. It is used as a plasma-substituting liquid.

Pharmacokinetics. The potassium ion is excreted mainly with urine, in a small amount with feces, as well as with saliva, bile and pancreatic juices.

Glucose, entering the tissues, is phosphorylated, turning into glucose-6-phosphate, which is actively involved in many parts of the body's metabolism. Glucose oxidation products are excreted by the lungs (CO 2) and kidneys (H 2 O). Normally, glucose is not eliminated by the kidneys. In pathological conditions such as diabetes mellitus, metabolic disorders with hyperglycemia, glucose is excreted by the kidneys (glucosuria).

Indications for use. Tachycardia, extrasystolic arrhythmia due to hypokalemia, including intoxication with cardiac glycosides.

Method of application and dosage. The dosage regimen and terms of application are set individually under the control of the results of electrocardiography and the level of potassium in the blood serum. As a rule, appoint from 0.5 g to 2 g of potassium chloride per day. The rate of administration is 20-30 drops per minute.

Side effect.

Electrolyte imbalance: hypophosphatemia, hypomagnesemia, hyperkalemia, hyponatremia.

From the digestive system: dyspeptic disorders (nausea, abdominal pain).

From the side of the cardiovascular system: bradycardia, impaired conduction of the heart, arrhythmia, extrasystole, arterial hypotension.

From the immune system: allergic reactions (hyperthermia, skin rash, angioedema, shock).

From the nervous system: in rare cases, when using high doses, weakness, paresthesia, confusion may occur.

General reactions of the body: at the injection site - the development of infection, thrombophlebitis, vein thrombosis, hypervolemia, suffocation, sore throat.

In case of adverse reactions, the administration of the solution should be stopped, the patient's condition should be assessed and assistance should be provided.

Contraindications. Violation of the excretory function of the kidneys, complete heart block, hyperkalemia of various etiologies.

Hypersensitivity, hyperglycemia, hyperlactacidemia, hyperchloremia, hyperhydration, acute dehydration, postoperative disorders of glucose utilization; circulatory disorders threatening swelling of the brain and lungs; cerebral edema, pulmonary edema, acute left ventricular failure, hyperosmolar coma, Addison's disease, intestinal obstruction, significant burns.

With caution: decompensated CHF, diabetes mellitus.

Overdose.

An overdose of potassium chloride for a long time remains asymptomatic until the concentration of potassium in the blood serum reaches a high level (6.5-8 mmol / l). It is manifested by an increase in the manifestations of adverse reactions. Perhaps the development of hyperkalemia and hyperhydration. At the same time, patients experience muscle weakness, abdominal pain, paresthesia, frequent shallow breathing, arrhythmia, loss of consciousness, and fever are possible. On the electrocardiogram, an increase in the amplitude of the T wave, depression of the ST segment, and an expansion of the QRS complex are recorded.

Treatment:

In case of an overdose, symptomatic treatment is prescribed, aimed at maintaining vital functions under the control of the ECG. If the measures taken do not lead to the normalization of the concentration of potassium, the use of hemodialysis or peritoneal dialysis may be considered.

Monitoring:

- the concentration of urea, electrolytes, creatinine;

– serum potassium level;

– ECG monitoring;

– in the absence of symptoms, patients are observed for at least 6 hours.

An overdose of glucose can cause hyperglycemia, hyperhydration, hypervolemia. Therapy depends on the type and severity of disorders: stopping the infusion, prescribing insulin (1 unit of insulin per 4-5 g of glucose), diuretics, electrolytes.

Precautionary measures.

The drug is administered slowly! Too rapid intravenous administration may develop hyperkalemia, which can potentially lead to death.

During treatment, it is necessary to control the level of potassium in the blood and ECG monitoring. With caution appoint in violation of AV-conduction.

It must be borne in mind that the toxicity of potassium salts increases with adrenal insufficiency.

It is also necessary to treat the lack of magnesium, which may accompany a lack of potassium.

Patients with chronic kidney disease or other conditions that interfere with potassium excretion from the body, or if the drug is administered too quickly intravenously, may develop hyperkalemia, which can potentially lead to death. It should be borne in mind that hyperkalemia, leading to death, can develop quickly and be asymptomatic.

Use with caution in diseases of the cardiovascular system, while the use of potassium-sparing diuretics.

Simultaneous parenteral administration of calcium ions can cause arrhythmia.

The drug should be used very carefully in patients with intracranial and intraspinal hemorrhages.

With prolonged use of the drug, control of blood sugar levels is necessary.

The drug should be used with caution in the elderly.

In hypokalemia replacement therapy, glucose solutions should not be used, since glucose can cause a further decrease in plasma potassium concentration.

The contents of the container can only be used by one patient, the unused portion should be discarded.

Use during pregnancy or lactation.

If necessary, use during pregnancy should weigh the expected benefit to the mother and the potential risk to the fetus. During lactation, the issue of stopping breastfeeding should be resolved.

Influence on the ability to drive a car or other mechanisms.

Since the drug is used in a hospital setting, there is no data on the effect on the ability to drive vehicles or other mechanisms.

Children. There are no data on the use of the drug in children.

Interaction with other drugs.

The drug improves the tolerability of cardiac glycosides, which allows, if necessary, the simultaneous administration of strophanthin or digitalis preparations. Potassium-sparing diuretics, ACE inhibitors, non-steroidal anti-inflammatory drugs beta-blockers, cyclosporines, trimethoprim increase the risk of hyperkalemia, which requires monitoring of potassium levels in the blood when they are used simultaneously with potassium chloride concentrate. The drug should not be administered simultaneously with blood products.

When used simultaneously with thiazide diuretics and furosemide, their ability to influence the level of glucose in the blood serum should be taken into account. Glucose weakens the action of analgesic, adrenomimetic agents, inactivates streptomycin, reduces the effectiveness of nystatin. Glucose solution should not be administered in the same infusion set as blood due to the risk of non-specific agglutination. Since glucose solution for intravenous infusion is acidic (pH<7), может возникнуть несовместимость при одновременном введении с другими лекарственными средствами.

When combined with other drugs, it is necessary to clinically monitor their possible incompatibility. The drug is incompatible with dobutamine hydrochloride, amphotericin, amikacin sulfate and parenteral fat emulsions.

Storage conditions. Store at a temperature not exceeding 25 ºС. Keep out of the reach of children.

Tannin E 181 is used as food coloring, to give color, as well as in the manufacture of all kinds of drinks. The dye has a strongly astringent taste. Used for coloring various pastries and sweets. The solutions of colloids that are formed in water express strong tanning effects and are acidic. A large amount of tannin is found in green tea.
Tannin E 181 is used for tanning leather and fur, for pickling cotton fibers, and for making ink.

In addition, E 181 is widely used in medicine for the treatment of diarrhea, hemorrhoids, inflammatory diseases, to stop bleeding. You can strengthen blood vessels by drinking green tea regularly. Also used as an antidote for poisoning with mercury, lead or other toxic substances.


At the same time, the property of Tannin is activated to slow down the absorption of various substances in the body. From the same property, harm follows from its excessive use - diseases can occur associated with a lack of any minerals (for example, iron) in the body. In addition, in sensitive people, this substance can disrupt the functioning of the liver and kidneys, and irritate the gastrointestinal tract.

TARTRAZINE E102

TARTRAZINE E102 is a food additive, yellow dye. It is produced artificially, as it is not found anywhere in nature in its pure form. In production, coal tar waste is used as a raw material.

Effect on the human body:
Tartrazine is known as one of the most harmful dyes for human health.. This explains the fact that the food additive E102 is banned in most countries. However, the food and pharmacological industries in Russia and Ukraine allow its use.

It was revealed that tartrazine causes an allergic reaction in the form of urticaria. However, studies in America in 1986 showed that rashes and other adverse reactions to a nutritional supplement occur no more than once in 10,000 cases.

There is evidence that the use of E102 causes a decrease in concentration and excessive activity in children. It is known that, together with sodium benzoate, tartrazine can cause Merkelsson-Rosenthal syndrome, accompanied by the formation of cracks in the tongue, Quincke's edema and damage to the facial nerves.

Food additive E553 is allowed in the Russian Federation in accordance with the norms and TI(See Hygiene Standards below).

Technological functions	Dye (monoazo dye).
Synonyms	English tartrazine, FD&C yellow no. 5 (USA), CI food yellow 4, acid yellow 23; German Tartrazin; fr. tartrazine, jaune tartrique.
CAS#	1934-21-0
Color Index - color index	19140
chemical name	Trisodium 5-hydroxy-1-(4-sulfonatophenyl)-4-(4-sulfonatophenylazo)-H-pyrazole-3-carboxylate.
Empirical Formula	C 16 H 9 N 4 0 9 S 2 Na 3
Molecular mass	534,37
Structural formula
Appearance	Powder or granulate, aqueous solution has a yellow color; aluminum varnish: powder.
Physiochemical properties	Spectrum in water: A1cm1% 426 nm (530). Sodium salt chor. sol. in water; cf. sol. in ethanol; insoluble in vegetable oils. Aluminum lacquer in water, alcohols, fats. Light fastness is good, heat resistance (up to 150°C) is very good, resistance to acids (including fruit acids) too. The alkali resistance is good, but in an alkaline environment the dye gives a reddish tint.
Receipt	4-Aminobenzenesulfonic acid (sulfanilic acid) is diazotized and combined with 1-(4-sulfophenyl)-5-pyrosolone-3-carboxylic acid. Impurities: sodium chloride, sodium sulfate.
Specifications
Metabolism and toxicity	In the process of metabolism in-to the cleavage products of tartrazine undergo azo reduction and absorption in the intestine, followed by excretion with feces and urine. In people with an allergic reaction to acetylsalicylic acid (aspirin), pseudo-allergic reactions (eg, urticaria) are occasionally possible after oral administration of tartrazine.
Hygiene standards	DSP 7.5 mg/kg body weight per day. Hazards according to GN-98: MPC in the air of the working area 5 mg/m3, hazard class 3. Codex: allowed as a colorant in 10 food standards: canned pears, ripe peas, apple juice, jams, marmalades, jellies up to 200 mg/kg; canned green peas, green beans, citrus marmalade up to 100 mg/kg; pickles up to 300 mg/kg; canned shrimp up to 30 mg/kg; flavored yoghurts and other fermented milk products after fermentation up to 18 mg/kg. In the Russian Federation it is allowed as dye in flavored soft drinks, sugary confectionery products, rich bakery and flour confectionery products, pasta, ice cream, fruit ice, desserts, including flavored dairy products, full-ration dietary food mixtures, soups in an amount up to 50 mg / kg; in glazed fruits and vegetables, canned (coloured) fruits, dry snacks based on potatoes, cereals or starch, with spices extruded or exploded spicy, alcoholic drinks, flavored wines and drinks based on them, fruit wines (still and sparkling), cider in up to 200 mg/kg; in decorative coatings, sauces, seasonings (dry and pasty), pickles, etc., salmon-like fish, surimi minced fish in an amount up to 500 mg/kg; flavored processed cheeses, fish and crustacean pastes, smoked fish, dry snacks based on potatoes, cereals or starch, with spices except for extruded or blown spicy snacks, biologically active food supplements solid, meat and fish analogues based on vegetable proteins, in canned pea puree, in bitter soda drinks, bitter wine made according to recipes agreed with the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation, in an amount of up to 100 mg / kg; in mustard, fish caviar, liquid biologically active food supplements in an amount of up to 300 mg/kg; in shellfish semi-finished products boiled in an amount up to 250 mg/kg; edible coatings of cheeses and sausages in the amount according to TI individually or in combination with other permitted dyes (clauses 3.10.8, 3.10.16, 3.11.1 SanPiN 2.3.2.1293-03); for retail sale, including for Easter eggs (clause 2.25 of SanPiN 2.3.2.1293-03). Tartrazine is the sodium salt. Calcium, potassium salts and aluminum lacquer are also permitted.
Application	The water-soluble coloring agent alone or in mixtures with other colorants is used for coloring confectionery, ice cream, drinks, etc. in the amount of 0.05-0.5 g/kg. Mixed with blue dyes, a green tint is obtained, which, when red dyes are added, gives colors from brown to black. The shade of the aluminum lacquer can be changed by mixing it with the lacquers of the dyes mentioned above. Lacquer is used primarily for coloring dragees. Other applications: in the EU and the USA it is allowed and used for staining all medicines; in the Russian Federation is prohibited during the registration and production of medicines(Order of the Ministry of Health of the Russian Federation No. 80 dated 19.03.98); also used for dyeing shampoos, bath and shower foams, liquid soaps, dishwashing detergents, liquid cleaning products, as a textile dye for wool and silk.

CALCIUM TARTRATE Е354

Calcium salt of tartaric acid, or calcium tartrate, is a food additive E354 belonging to the class of antioxidants.
Antioxidants are added to foods to keep them longer and protect them from rancidity and oxidation. They can be either natural or chemically synthesized.
Tartrates are salts and esters of tartaric acid, which are actively used in the food industry.

Additive E 354 is used in the pharmaceutical and food industries. Its main property is the ability to regulate the level of acidity and at the same time it is safe for humans. So use it allowed in all countries, including in baby food. In Russia, the list of products containing calcium tartrate includes flour, bakery products and alcoholic and non-alcoholic drinks.

Effect on the human body:
Manufacturers do not deny that exceeding the permissible concentration of food additives can be harmful to health. It must be remembered that any substance affects the human body, depending on its individual characteristics, as well as on the amount of the substance. Each supplement has its own acceptable daily intake (ADI). For E354 this dose is 30 mg per kilogram of body weight per day. In such quantities, the additive does not pose a danger to human health.

Technological functions	Acidity regulator, acidifier, antioxidant synergist, salt substitute, emulsifying salt, color stabilizer, hardener.
Synonyms	Calcium tartrate; English calcium tartrate, calcium L(+)-tartrate; German Calcium-L(+)-tartrate; fr. L(+)-tartrate decalcium.
CAS#	3164-34-9.
chemical name	Calcium salt of 2,3-dihydroxybutanedioic acid.
Empirical Formula	C 4 H 4 0 6 Ca 2H 2 0 (calcium tartrate dihydrate); C 4 H 4 0 6 Ca 4H 2 0 (calcium tartrate tetrahydrate)
Molecular mass	224.18 (calcium tartrate dihydrate); 260.22 (calcium tartrate tetrahydrate).
Structural formula
Appearance	Colorless transparent crystals, in mass - white.
Physiochemical properties	The water solution is dextrorotatory. Solv. in water; insoluble in ethanol, oils, fats.
natural source
Receipt	Interaction of L-tartaric acid with calcium hydroxide or calcium carbonates. Impurities: malates, other tartrates, oxalates.
Metabolism and toxicity
Hygiene standards	DSP 30 mg/kg body weight per day in terms of C (+)-tartaric acid. Codex: permitted as an acidity regulator for jams, preserves, jelly in quantities up to 3 g/kg alone or in combination with tartaric acid, fumaric acid and its salts. Allowed in Russia.
Application	Tartrates form stable complexes with iron and heavy metals and thus act as antioxidant synergists. They are sometimes used as melting salts in the production of processed cheese. The slow release of potassium and calcium from their salts regulates the rate of gelation of carrageenan, alginate and pectin gels. Calcium tartrate can be used to compact plant tissues. Other applications:

SODIUM-POTASSIUM TARTRATE E 337

Food supplement E 337 - Potassium sodium tartrate (Rochelle's salt) used in the food industry as a stabilizer and complexing agent. It also enhances the effect of antioxidants and regulates acidity.
Segnet's salt E337 was named after its creator, French pharmacist Pierre Seignet. He discovered it in the middle of the 17th century. Antioxidant, has a salty, cooling taste. It is in the registers of food additives in almost all countries of the world.

Food additive E337 is widely used in the food industry as an acidity regulator in soups and broths. In citrus marmalades, preserves and jams, jelly, an antioxidant is added in an amount of up to 3 grams per kilogram of product. In the Russian Federation, potassium-sodium tartrate is used in canning vegetables and fruits, baking bakery and confectionery products. In the manufacture of processed cheese, the food additive E337 is used as a melting salt. The antioxidant is able to regulate the rate of gelation of gels on pectin and alginates.

Effect on the human body:
When using products with the addition of E 337 inside (bakery and flour products, canned fruits and vegetables, drinks), you can not worry - they are not harmful to health and are easily excreted in the urine. Nevertheless, the permissible daily dosage - 30 mg/kg- should not be exceeded. In addition, such food is not recommended for people with disorders of the cardiovascular system (high blood pressure, heart failure), liver and kidneys.

This the additive is allowed not only in Russia, but also in many European countries.

Technological functions	Acidity regulator, acidulant, antioxidant synergist, salt substitute, emulsifying salt, color stabilizer.
Synonyms	Potassium-sodium tartrate, sodium-potassium tartrate, potassium-sodium tartrate, sodium-potassium tartrate, potassium-sodium tartrate, Rochelle salt; English potassium sodium L(+)-tartrate, sodium-potassium L(+)-tartrate, potassium sodium dextro-tartrate, seignette salt, rochelle salt; German Natrium-Kalium tartrate, Natrium-Kalium-L(+)-tar-trat; fr. tartrate de sodium-potassium, L(+)-tartrate de sodium-potassium.
CAS#	6381-59-5.
chemical name	Sodium-potassium salt of 2,3-dihydroxybutanedioic acid.
Empirical Formula	C 4 H 4 0 6 NaK 4Н 2 0
Molecular mass	282,23
Structural formula
Organoleptic properties	Colorless transparent crystals, in mass - white, have a salty, cooling tongue taste.
Physiochemical properties	The water solution is dextrorotatory. Solv. in water (1 g in 1 ml); insoluble in ethanol, oils, fats.
natural source	In many types of vegetables and fruits in the form of tartaric acid.
Receipt	Interaction of L-tartaric acid with caustic soda and caustic potash or sodium and potassium carbonates. Impurities: malates, other tartrates, oxalates.
Specifications
Metabolism and toxicity	According to the content of tartaric acid.
Hygiene standards	DSP 30 mg/kg There are no hazards according to GN-98. Codex: allowed as an acidity regulator for the following food products: soups, broths in the amount of up to 250 mg/kg of the finished product; jams, preserves, jellies, citrus marmalades up to 3 g / kg, individually or in combination with, and its salts to maintain a pH between 2.8 and 3.5; GMP margarines. In the Russian Federation, it is allowed in canned fruits and vegetables in the amount according to TI(p. 3.1.18 SanPiN 2.3.2.1293-03); in wines, drinks, food concentrates and other products, in bakery and flour confectionery products in the amount according to TI individually or in combination with tartaric acid and tartrates (clause 3.2.3,3.6.52 SanPiN 2.3.2.1293-03).
Application	Tartrates form stable complexes with iron and heavy metals and thus act as antioxidant synergists. They are sometimes used as melting salts in the production of processed cheese. The slow release of potassium and calcium from their salts regulates the rate of gelation of carrageenan, alginate and pectin gels. Sodium potassium tartrate can be used as a salt substitute. Rochelle salt E 337 is used as an antioxidant in conservation, bakery industry. As a baking powder, Rochelle salt is added to baking mixes. The field of application of the E337 additive is not limited to the food industry. Due to its electrophysical properties, potassium-sodium tartrate was involved in the production of machinery. In particular, E337 was in the pickups of telephone handsets, microphones, gramophones, hearing aids. In the second half of the 20th century, Rochelle salt was increasingly used in the manufacturing process of electrical engineering. Additive E 337 is also used in the process of silvering mirrors, as a demulsifier of aqueous solutions in organic synthesis. In chemical laboratories, potassium sodium tartrate is essential for the detection of sugars and proteins. Rochelle's salt E337 is also used in medicine, as part of various drugs, including effervescent, instant preparations, and also as a laxative. Approved for use in all countries of the world. Other applications: in the production of pharmaceuticals.

POTASSIUM TARTRATES E336
(i) POTASSIUM TARTRATE 1-SUBSTITUTED; (ii) POTASSIUM TARTRATE, 2-SUBSTITUTED

Potassium tartrates - food additive E336, used in food products as an antioxidant, acidifier, acidity regulator, emulsifier. Additive E336 also stabilizes the color of products, enhances the action of antioxidants.

Additive E336 is a mixture consisting of two organic substances that are similar in their physical and chemical properties:

• Potassium tartrate (Potassium tartrate, dipotassium tartrate) is an average salt of tartaric acid with the chemical formula C4H4K2O6;
• Potassium bitartrate (Potassium bitartrate) is an acid salt of tartaric acid. Chemical formula KC4H5O6. Also known as tartar, cream of tartar. Found in the juice of many berries.

They are often confused with each other, so you should pay attention that dipotassium tartrate and potassium bitartrate are different compounds.

In the Russian Federation and Ukraine, the use of this food additive is allowed.
Potassium tartrates are successfully used in winemaking and in the production of food additive E334 - tartaric acid. You can find potassium salts of tartaric acid in instant soups, jellies and sweets with jelly filling, jams and marmalades. Cream of tartar is added as a baking powder to confectionery and bakery products.

Effect on the human body:
Since the food antioxidant E336 is of natural origin, the harm from its effect on the human body is negligible. The food supplement has an effect on the cardiovascular system, reducing the flow of venous blood. This property of cream of tartar can alleviate the condition of patients with varicose veins of the legs and colon. Potassium tartrates have a slight diuretic and laxative effect, salts help regulate the functioning of the gallbladder. Cream of tartar is not recommended for eating with diarrhea and flatulence.

Technological functions
Synonyms	Monopotassium tartrate and dipotassium tartrate, tartrate and sour potassium tartrate, single-substituted potassium tartrate - potassium hydrotartrate, cream of tartar; English potassium L(+) tartrate, monopotassium tartrate, dipotassium tartrate; German Kalium tartrate, Kalium-L(+)-tartrate; fr. tartrate de potassium, L(+)-tartrate de potassium.
CAS#	868-14-4 (monopotassium tartrate); 6100-19-2 (dicaltartrate).
chemical name	Potassium salts of 2,3-dihydroxybutanedioic acid
Empirical Formula	C 4 H 5 0 6 K (monopotassium tartrate); C 4 H 4 0 6 K2 1/2 H2O (dicaltartrate).
Molecular mass	188.18 (monopotassium tartrate); 235.28 (dicaltartrate).
Structural formula
Appearance	White crystals.
Physiochemical properties	Right-handed. Solv. in water; insoluble in ethanol, oils, fats.
natural source	In many types of vegetables and fruits in the form of tartaric acid.
Receipt	Interaction of L-tartaric acid with caustic potash or potassium carbonates. Impurities: malates, other tartrates, oxalates.
Metabolism and toxicity	According to the content of tartaric acid.
Hygiene standards	ADI 30 mg/kg body weight per day as L(+)-tartaric acid. Codex: permitted as food acidity regulators: soups, broths in the amount of up to 250 mg/kg of the finished product; jams, marmalades, jellies, citrus marmalades up to 3 g/kg alone or in combination with tartaric acid, fumaric acid and its salts to maintain a pH between 2.8 and 3.5; GMP margarines; grape juice and concentrated grape juice preserved by physical methods only, GMP. In the Russian Federation, canned fruits and vegetables are allowed in the amount according to TI (clauses 3.1.4, 3.1.18 SanPiN 2.3.2.1293-03); in wines, drinks, food concentrates and other products, in bakery and flour confectionery products in the amount according to TI individually or in combination with tartaric acid and tartrates (clause 3.2.3,3.6.52 SanPiN 2.3.2.1293-03).
Application	Tartrates form stable complexes with iron and heavy metals and thus act as antioxidant synergists and color stabilizers. They are sometimes used as melting salts in the production of processed cheese. Cream of tartar is convenient as a slow-acting acidifier in baking powders, as part of baking powder. The slow release of potassium from tartrate regulates the rate of gelation of carrageenan, alginate and pectin gels. Potassium tartrate allows you to quickly precipitate tartar from young wine. Other applications: in the production of pharmaceuticals.

SODIUM TARTRATES E335
(i) SODIUM TARTRATE 1-SUBSTITUTED; (ii) SODIUM TARTRATE, 2-SUBSTITUTED

Food additive E335- belongs to the group of natural antioxidants, also plays the role of an acidity regulator, salt substitute, acidifier, emulsifier, fixative and stabilizer of coloring agents. Protects products from rancidity, increases their shelf life, promotes color stability.

As an acidity regulator, sodium tartrate is added to instant soups and dry broths. The sodium salt of tartaric acid is widely used in the production of confectionery, in sweets with jelly filling, jellies and jams, preserves, fillers, marmalade, canned vegetables and fruits. In a certain amount, the food additive E335 is used in the production of light oils and margarines.

Sodium tartrate is approved for use in the food industry in most countries, including Ukraine and the Russian Federation.

Effect on the human body:
Food additive E335 does not pose a danger to the human body when consumed in reasonable quantities.
The maximum allowable daily dose of its consumption is 30 milligrams per kilogram of human weight. You can be poisoned by salt vapor, so that poisoning does not occur, the concentration of sodium tartrate in the air should not exceed 10 milligrams per cubic meter. If this concentration is exceeded, it is possible to burn the respiratory tract.

Technological functions	Acidity regulators, acidifiers, antioxidant synergists, salt substitutes, emulsifying salts, color stabilizers.
Synonyms	Monosodium tartrate and disodium tartrate, tartrate and acidic sodium tartrate, sodium hydrogen tartrate (1-substituted sodium tartrate); English sodium L(+)-tartrate, monosodium tartrate, diso-dium tartrate; German Natrium tartrate, Natrium-L(+)-tartrate; fr. tartrate de sodium, L(+)-tartrate de sodium.
CAS#	526-94-3 (monosodium tartrate); 868-18-8 (disodium tartrate); 6106-24-7 (disodium tartrate dihydrate).
chemical name	Sodium salts of 2,3-dihydroxybutanedioic acid.
Empirical Formula	C 4 H 5 0 6 Na-H 2 0 (monosodium tartrate); C 4 H 4 0 6 Na 2 (disodium tartrate); C 4 H 4 0 6 Ka 2 2 H 2 0 (disodium tartrate two-water).
Molecular mass	190.10 (monosodium tartrate); 194.06 (disodium tartrate); 230.08 (disodium tartrate dihydrate).
Structural formula
Appearance	White crystals.
Physiochemical properties	Right-handed. Solv. in water (1 g in 3 ml); insoluble in ethanol, oils, fats.
natural source	In many types of vegetables and fruits in the form of tartaric acid.
Receipt	Interaction of L-tartaric acid with caustic soda or sodium carbonates. Impurities: malates, other tartrates, oxalates.
Specifications	Sodium tartrate 2-substituted:
Metabolism and toxicity	According to the content of tartaric acid.
Hygiene standards	DSP 30 mg/kg body weight per day in terms of C +)-tartaric acid. Hazards according to GN-98: MPC in the air of the working area 10 mg/m3, hazard class 3. codex: approved as acidity regulators for the following foods: soups, broths in the amount of up to 250 mg/kg of the finished product; jams, preserves, jellies, citrus marmalades up to 3 g / kg, individually or in combination with, and its salts to maintain a pH between 2.8 and 3.5; GMP margarines. In the Russian Federation are allowed in jams, jellies, marmalades and other similar products, including low-calorie, canned fruits and vegetables in quantities according to TI (clauses 3.1.6, 3.1.18 SanPiN 2.3.2.1293-03); in wines, drinks, food concentrates and other products, in bakery and flour confectionery products in the amount according to TI individually or in combination with tartaric acid and tartrates (clauses 3.2.3, 3.6.52 SanPiN 2.3.2.1293-03).
Application	Cm. .

PACKAGING GUM Е417

Container gum Е417 is a stabilizing agent designed to maintain the viscosity and consistency of food products. For example, pectin has a similar effect. Additive E417 belongs to the group of foam stabilizers, which are good emulsifiers and are added to liquid consistency products to form and retain foam.
The main and most important quality of E 417 is increased strength and high elongation. Gum mixes well with various substances and forms stable suspensions and elastic gels. Substances based on tara gum are thermoreversible.
The properties of the gum container can be compared with the properties of guar gum, it is highly soluble in water, however, the heated gum container solution has a higher viscosity value and allows fine particles to be stabilized for a longer period.

In Russia, the additive E417 is approved for use in some products according to their manufacturing technology. At the same time, the maximum allowable amount for ingestion has not been established, although previously it was 0.25 mg / kg of body weight per day.

Effect on the human body:
Currently this supplement is recognized as completely safe for humans. But at elevated concentrations, some discomfort from the gastrointestinal tract (flatulence and bloating) is possible.

Technological functions	Thickener, stabilizer
Synonyms	Peruvian tree seed gum, container; English tara gum, tara, Peruvian gum; German Taga, Tarakernmehl, Taragummi, Peruanischesjohannisbrotkernmehl; fr. gomme de tara, tara.
CAS#	39300-88-1 (container, modified container); 11078-30-1 (D-galacto-D-mannan).
Molecular mass	up to 300,000.
Compound	Neutral galactomannan, consisting of D-mannose and D-galactose in a ratio of 3:1.
Structural formula	The linear main chain consists of mannose residues linked by β-(1,4) glycosidic bonds; every third mannose is linked to galactose by an α-(1,6) bond.
Appearance	Powder from white to yellowish color.
Physiochemical properties	The quality is described by the content of galactomannans and the viscosity of a 1% solution: 2.5-3.5 Pa s (cooked in the cold), 3.0-5.0 Pa s (cooked by heating). Chorus. sol. in water; insoluble in ethanol, org. solvents.
natural source	In the endosperm of the seeds of the tare shrub Caesalpina spinosa of the Leguminosae family.
Receipt	Separation of the peel of seeds (38-40%) and embryos (38-40%), grinding of the isolated endosperm (about 20%). Impurities: the remains of the peel of seeds and embryos.
Specifications
Metabolism and toxicity	Not cleaved by digestive enzymes, the intestinal microflora can only partially cleave and destroy the galactose side chains.
Hygiene standards	chipboard not defined. There are no hazards according to GN-98. EU: permitted, in accordance with the EU Mixed Directive, QS. In the Russian Federation, it is allowed as a consistency stabilizer, thickener, texturer and binding agent in food products according to TI in an amount according to TI (clause 3.6.51 SanPiN 2.3.2.1293-03). Hygienic standards for quality and safety (SanPiN 2.3.2.1078-01): Toxic elements, mg/kg, not more than: Lead................................................. ............................... 10.0 Arsenic................................................. ...................... 3.0 Radionuclides, Bq/kg, not more than: Cesium-137 ............................................... ................... 160 Strontium-90 ............................................... ................. 90 Microbiological indicators: QMAFAnM, CFU/g, not more than .............................. 5 . 10 3 BGKP (coliforms), not allowed in ............... 1.0 g Pathogenic, incl. salmonella, not allowed in .................................................. ........... 25 g Molds and yeasts in total, CFU/g, not more... 500
Application	Tara gum can be used in place of guar gum or locust bean gum. Synergistic strengthening of the gel on agar, carrageenan and xanthan is weaker than in the case of locust bean gum. Tara gum is mainly used in gelling mixtures with xanthan, gellan, carrageenan, etc.
Commodity forms	Typically commercial gum contains 80-85% galactomannans.

THAUMATIN E 957

Thaumatin is present in the fruits of the Thaumatococcus danielli shrub, common in West Africa. In finished form, it is an odorless cream-colored powder. It has a rich sweet taste (it is about 2000 times sweeter than sucrose). But its taste is noticeably different from sugar, and the taste of Thaumatin appears gradually and lasts for a long time.

In the world food antiflaming E957 Thaumatin is allowed in many countries, among them the Russian Federation, the European Union, Canada, Japan, the USA, Australia, Israel, etc. At the same time, it performs the function of a sweetener and, in small doses, a flavor and aroma enhancer.

Effect on the human body:
The daily dose of thaumatin for humans has not been described. It is believed that the food supplement E957 is absolutely safe for health. In most countries, it is allowed to use this sweetener on an industrial scale. In Russia, the substance did not pass the necessary tests, which is why it does not have permission for use in the food industry.

Technological functions	Sweetener, flavor and aroma enhancer.
Synonyms	English thaumatin, katemfe; German Thaumatin; fr. thaumatine.
CAS#	53850-34-3.
Compound	A polypeptide of 207 amino acid residues.
Organoleptic properties	An odorless creamy powder with a strong sweet taste (several hundred times sweeter than sucrose), which does not appear immediately, but lasts a very long time. There is a licorice flavor.
Physiochemical properties	Chorus. sol. in water; insoluble in fatty solvents.
natural source	Mature fruits of the African katemfe shrub Thaumatococcus danielli (Maranthaceae).
Receipt	By extracting the fruit of the catemfe with water. Impurities: other in-va, extracted from the fruit.
Specifications
Metabolism and toxicity	It breaks down like a protein, no side effects were found.
Hygiene standards	chipboard not defined. There are no hazards according to GN-98. Legislative approvals for use in food are available in Australia, Japan, Canada, USA. EU: Approved for sweetening the following products: confectionery products based on cocoa or dried fruits, sugar products, ice cream, all low-calorie or sugar-free products up to 50 mg/kg; sugar-containing chewing gum up to 10 mg/kg; biologically active and other food additives up to 400 mg/kg; table sweeteners QS. In the Russian Federation, it is allowed as an additive that enhances and modifies the taste and aroma of a food product, in chewing gum with sugar in an amount up to 10 mg/kg; in desserts up to 5 mg/kg; in soft drinks with flavorings in an amount of up to 0.5 mg / l (clause 3.14.10 SanPiN 2.3.2.1293-03); when combined with acesulfame potassium, aspartame and thaumatin in the manufacture of chewing gum, the maximum level of each should be proportionally reduced, i.e. the total mass should not exceed 100%; as a sweetener in confectionery products with reduced calorie content or without added sugar, including those based on starch, cocoa, dried fruits; in chewing gum without added sugar; in ice cream (except milk and cream), fruit ice with a reduced calorie content or without added sugar in an amount up to 50 mg/kg; in biologically active food supplements: vitamins and minerals in the form of syrups and chewable tablets in amounts up to 400 mg/kg (clause 3.15.8 of SanPiN 2.3.2.1293-03); for retail sale (clause 2.22 of SanPiN 2.3.2.1293-03).
Application	Thaumatin is commonly used as a sweetener for specialty chewing gums. Sweetness can be lost when the protein is denatured. At a very low dosage, thaumatin exhibits flavor and aroma enhancer properties, so that the threshold concentrations of some aromas are clearly reduced.
Commodity forms	Powder or concentrated solutions.

THERMALLY OXIDATED SOYBEAN OIL WITH MOHO- AND DIGLYCERIDES OF FATTY ACIDS E 479

The fat left after frying in a pan, which all housewives are so afraid of, is nothing more than additive E 479.

Thermally oxidized oils are used to prevent foaming and crystallization of fats and oils. E479b is used as an emulsifier for the production of emulsions, margarines, food waxes.
E479b is part of:
- prepared fats for deep frying,
- margarine,
- oils and fats with long shelf life.

Effect on the human body:
The permissible daily intake of the additive E 479b is no more than 15 mg. The additive does not have a permit for use in food production in the Russian Federation. Thermally oxidized oils are not allergens. In the production of baby food, the additive E479b is not used. People with diseases of the stomach and intestinal tract should be cautious about the use of products with the addition of thermally oxidized oils.

Technological functions	Emulsifier, separator, defoamer.
Synonyms	Oxystearin, thermooxidized soybean oil; English oxystearin, thermoxydated sojaoils, TOSOM; German geblasene Ole, Oxistearine, Thermoxydierte Ole; fr. oxystearine.
Compound	Reaction mixtures of esters of cross-linked fatty acids with polymerized glycerol in excess of neutral fat, additionally esterified with monoglycerides or free glycerol.
Organoleptic properties	Oily or waxy substance from yellow to light brown.
Physiochemical properties	T pl above 40°C. Chorus. sol. in hot oil; cf. sol. in hot water; insoluble in cold water, fat, oil.
natural source	Contained in used deep fat as an undesirable product, its quantity characterizes the degree of spoilage of deep fat.
Receipt	When pure fat is gently oxidized with air, "oxystearin" is formed. With rapid oxidation at 200°C, polymerization products are formed - "thermally oxidized soybean oil". If monoglycerides or glycerol are present in the oxidation process, or thermally oxidized soybean oil is esterified with monoglycerides or free glycerol, "thermally oxidized soybean oil with mono- and diglycerides of fatty acids" is obtained. Impurities: reaction mixtures may contain hydroxy acids, keto acids and various peroxides, or sulfites and sulfates added to destroy the peroxides.
Specifications
Metabolism and toxicity	The digestibility of these products is low. In normal household use, fats for frying, deep-frying, etc. the same products are produced. In this amount, their intended use as a dietary supplement should not be hazardous to health, even if the available data are (yet) insufficient for a complete toxicological evaluation.
Hygiene standards	ADI 25 mg/kg body weight per day (for oxystearin). There are no hazards according to GN-98. Codex: oxystearin is allowed in 12 standards for edible vegetable oils as a crystallization inhibitor up to 1250 mg/kg. EU: in working documents E479 is divided into: thermally oxidized soybean oil (E479a) - allowed for QS release emulsions; thermooxidized soybean oil esterified with mono- and diglycerides (E479b), in QS baking margarines. (clause 3.6.8 SanPiN 2.3.2.1293-03).
Application	Oxystearins are added to edible fats and oils as an antifoam agent and to prevent crystallization (50-100 mg/kg). Thermally oxidized soybean oil is used in release waxes and emulsions and as an antifoam agent. Polymerized fats containing mono- and diglycerides are used as emulsifiers in separating emulsions and margarines for baking. Other applications: as a foam retarder or antifoam agent.
Commodity forms	Under the names "oxystearin", "thermally oxidized soybean oil", "thermally oxidized soybean oil with mono- and diglycerides of fatty acids" three different products are sold, and the names are sometimes confused. In addition, there are mixed products.

TIABENDAZOL E233

Many countries, including the Russian Federation, allow the use of thiabendazole in the food industry. But the states that are part of the European Union recognize it only as a pesticide.

Technological functions	preservative.
Synonyms	Mintezol; English thiabendazole; German Thiabendazol, Tiabendazol (in pharmaceuticals); fr. thiabendazole.
CAS#	148-79-8.
chemical name	2-(4-Thiazolyl)-benzimidazole.
Empirical Formula	C 10 H 7 N 3 S
Molecular mass	210,25
Structural formula
Organoleptic properties	White crystalline powder, odorless and tasteless.
Physiochemical properties	Tbp 304-305°C. Solv. in water (solubility is higher, the lower the pH, maximum at pH 2.2); insoluble in alcohols.
Receipt	Condensation of 4-cyanothiazole with ortho-phenylenediamine in the presence of an acid catalyst, followed by precipitation with alcohol. Impurities: carriers and solvents.
Specifications
Metabolism and toxicity	The absorption rate of thiabendazole is negligible, so it can be used in medicine. A small amount of absorbed in-in is excreted from the body with urine in the form of glucuronides.
Hygiene standards	Chipboard is missing. In the Russian Federation does not have permission.
Application	Thiabendazole is a fungistatic, i.e. an anti-mold agent, although its mechanism of action against moulds is unknown. It is added to the emulsion or solution in the amount of 0.1-0.45% for the treatment of plants, especially citrus fruits and bananas, before and after harvest. Part of the residual amount of thiabendazole (5-12%) from the peel of citrus fruits passes into the pulp, and part (7-14%) falls on the hands. Residues of thiabendazole chor. removed with both warm and cold water. In the EU, thiabendazole is currently only recommended for use as a pesticide. Other applications: In medical practice, thiabendazole is used as a fungistatic agent in skin disinfectant sprays and as an anthelmintic.
Commodity forms	Individual substance, wax with 0.1-0.5% thiabendazole, immersion bath concentrates with or without wax, lacquer-like pastes.

THIOMEA

Technological functions	preservative.
Synonyms	Thiocarbamide.
CAS#	62-56-6.
Empirical Formula	CH4N2S
Molecular mass	76,14
Structural formula
Properties and application	Aqueous solutions of thiocarbamide at a concentration of 500 mg/kg can reduce or slow down enzymatic browning and microbial spoilage of (cut) fruits, but are not used in foods due to toxicity (thiourea is a carcinogen, and also blocks the thyroid gland). MPC of thiourea in the air of the working area is 0.3 mg/m3, hazard class 2; MPC for water 0.03 mg/l, water hazard class 2 (GN-98, PV-01). In the Russian Federation, it does not have a permit for use in food production.

SODIUM THIOSULFATE E 539

Previously food emulsifier E 539 Sodium thiosulfate used in the food industry as an antioxidant and complexing agent, for example, to add to iodized salt and flour. But in 2010 banned in Russia. Also, this additive does not have permission in the EU.

In the food industry, sodium thiosulfate is mainly used as an antioxidant for iodized salt and as an improver in the quality of flour and bread. As a flour improver, food additive E 539 can act as an independent component or be used in combination with a number of other similar improvers. Sodium thiosulfate is included in iodized salt in a proportion of not more than 250 mg per 1 kg of salt. In the baking process, its mass fraction does not exceed 0.002 percent of the total mass of flour or up to 50 mg per 1 kg of product. In addition to the food industry, the additive E 539 is widely used in medicine.

It is part of complex baking improvers, and is also used as an individual baking improver of restorative action. It is recommended to use restorative improvers to change the rheological properties of wheat flour dough with excessively strong or short-tearing gluten. At the same time, the volumetric yield of bread increases, the crumb becomes more elastic, friable, cracks and undermining are smoothed out on the surface of the products.

When used individually, sodium thiosulfate is added together with baker's yeast in the amount of 0.001-0.002% by weight of flour, depending on the method of baking bread (hearth or tin). To ensure an accurate dosage of the improver, prepare its aqueous solution in a ratio of 1:20. The solution can be stored for no more than a day in a closed vessel made of a material that is not susceptible to corrosion.

Sodium thiosulfate is also used to stabilize iodine in the production of iodized salt in amounts up to 250 mg/kg.

Other applications: in pharmaceuticals as an anti-inflammatory agent, an antidote for poisoning with arsenic, mercury compounds, etc.; in textile