ACIDIFIED SODIUM CHLORITE (ASC) Chemical and Technical Assessment Prepared by Madduri V. Rao, Ph.D. for the 68th JECFA
***** {Includes chart of residuals in treated foods} "While the chlorite ion is stable in aqueous solution, under acidic conditions, chlorite forms a semi-stable intermediate, chlorous acid (HClO2). Chlorous acid disintegrates to chlorine dioxide (ClO2), which further degrades to chlorite (ClO2 ̄) and ultimately chloride (Cl ̄) is formed. The extent of each of the degradation pathways and thus the proportion of each of the oxy-chlorine species depends in part on the pH of the solution. Other factors such as temperature and alkalinity of the water also affect the composition of the oxy-chlorine constituents." "At a pH of 2.3, approximately 31% of chlorite (from sodium chlorite) is converted to chlorous acid" "The pH values at different concentrations of citric acid, phosphoric acid, and sodium hydrogen sulfate to prepare a 1000 mg/l sodium chlorite solution are presented in Figure 1" "The technical-grade of sodium chlorite used to prepare ASC is comprised of 80% of sodium chlorite, with sodium chloride, sodium carbonate, sodium hydroxide, sodium sulfate, and sodium chlorate making up the remainer of the composition." "Although levels of chlorine dioxide do not exceed 3 ppm in the solution initially, chlorine dioxide levels increase during aging of the solution." "Chlorine dioxide... is not present as a residue of the treated food-product." "Instead, the ASC solution is monitored for sodium chlorite concentration and pH, which are known to result in acceptable levels of chlorate, chlorite, and chlorine dioxide. Depending on the food application, the solution is characterized by a sodium chlorite concentration in the range of 50-150 mg/l and a pH of 2.8-3.2 or 500-1200 mg/l and a pH of 2.5-2.9."