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ethyl carbamate

Organic compound (also carbamic acid ethyl ester, ethyl urethane) as an ester of carbamic acid. She comes in fermented Food as well as in alcoholic beverages. For example beer, Bread, yogurt, soy sauce, Wine and especially spirits (especially in Rohbränden ). A number of precursors in food and beverages, such as hydrocyanic acid, ethanol and urea can lead to the formation of ethyl carbamate during food processing and storage. The fabric is used in the fermentation of wine and at the distillation formed by spirits. The formation is initiated by the influence of light on the distillate. The main amount, however, arises only through reactive processes during storage. The substance has mutagenic and carcinogenic properties. Exact limits from which there is no risk, or a guideline or limit at European level, does not yet exist.

A level of more than 0.4 mg / l (technical guideline value) is considered to be technically avoidable during production, and measures such as repeated firing must be carried out from 0.8 mg / l. The highest values of 10 mg / l occur in stone fruit brandies (cherries, plums, etc.) because their stones contain hydrocyanic acid. For wine this is 0.01 mg / l, for bread 0.003 mg / kg, for beer 0.001 mg / l and for dairy products 0.0001 mg / kg. The daily consumption of 20 cl of a contaminated stone fruit brandy increases the risk 10,000 times, 500 ml of wine 5 times. As preventive measures in the distillation of spirits, the stones must not be broken when mashed. Other are the avoidance of light, the use of only healthy fruits if possible, the use of pure breeding yeasts, Fermentation not below 10 ° Celsius and not above 25 ° Celsius, and bottling in dark colored bottles, See also under carbamates and a list of toxic substances under ADI,

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