calcium phosphate dibasic, 616, 618, 620, 622–3, 624, 625 calcium phosphate monobasic, 622, 624, 625 calcium phosphate tribasic, 616, 618, 620, 622–3, 624–5 calcium propionate, 56, 57, 59, 733, 737, 741, 745, 810–11 calcium pyrophosphate, 44, 47, 52, 616, 618, 620, 622, 625 calcium saccharin, 958 calcium salt, 126, 134, 150, 154, 158, 196, 232, 248, 252, 274, 278, 282, 286, 290, 296, 300, 308, 810 calcium sorbate, 733, 741, 744–6 calcium stearoyl lactylate, 376–7 calcium sulphate, 616, 618, 620, 622, 625, 826–7, 847 calcium sulphite, 772, 774, 776, 778, 782 calcium tetrahydrogen diorthophosphate, 542, 546, 550–51 calcium-D-pantothenate, 592–3, 600 calorie-reduced foods, 718 canthaxanthin, 164–6 caprylic acid, 12, 13, 14 caprylic alcohol, 894 capsanthin, 332 CapShure ® , 76, 114 capsorubin, 332 carab flour, 712 caramel, 155, 159, 168–70, 321 carbon black, 312 carbon dioxide, 568–9, 734, 737, 741, 745, 753 carbonates, 464 carbonic acid, 620 carbonyl iron, 648 carbonyls, 773, 775, 777, 779, 781, 782, 784 carboxy methyl cellulose (CMC), 692–3, 704, 706, 707, 708, 709, 714, 716, 718, 994 carboxyethane, 56 carboxylate, 266 carboxylic acid, 192, 300, 580 carboxylic-ester hydrolase, 434 carboxylote, 300 carboxyphenol, 760,762 carmine, 127, 135, 144, 164, 185, 188–90, 193, 197, 233, 259, 266, 283, 321 carmine acid, 139, 185, 188, 192–194, 201, 205, 297, 309, 325 carmoisine, 123, 127, 135, 144, 185, 189, 196–8, 283, 309 carmorsine, 283 carmysine, 233 carotene/carotenes, mixed, 325, 328, 329, 333 carotenes, mixed, 139, 201, 204–206 carotenoic ester/ethyl ester, 236 carotenoids, mixed, 324 carrageenans, 662, 664, 666, 670, 672, 676, 680, 684–6, 692, 698, 702, 703, 704, 706, 708, 712, 713, 714, 716, 720, 722, 724, 728, 994 cartham, 316 carthamin yellow, 316 carthamus, 316 CAS 000526830, 512 CAS 053956040, 472 CAS 068919616, 522 CAS 10024–97–2, 564 CAS 10025–15–6, 566 CAS 10034–99–8, 486, 522 CAS 10045–96–0, 636 CAS 100–51–6, 870 CAS 100–88–9, 924 CAS 100–97–0, 796 CAS 102–76–1, 898 CAS 10326–41–7 (lactic acid D), 34, 480, 888 CAS 107–88–0, 872 CAS 1085–12–7, 814 CAS 110–15–6, 66, 508 CAS 110–17–8, 28 CAS 110–44–1, 732 CAS 11138–66–2, 728 CAS 120–47–8, 760 CAS 12125–28–9, 642 CAS 123–92–2, 868 CAS 124–04–9, 8 CAS 124–07–02, 12 CAS 124–38–9, 568 CAS 126–95–4, 616 CAS 126–96–5, 62 CAS 127–47–9, 650 CAS 1309–48–4, 644 CAS 134–03–2, 646 CAS 137–27–4, 790 CAS 137–40–6, 808 CAS 137–66–6, 610 CAS 1401–55–4, 510 CAS 1407–03–0, 932 CAS 141–01–5, 634 CAS 1414–45–5, 794 CAS 141–78–6, 880 CAS 142–47–2, 496 CAS 148–79–8, 792 CAS 16731–55–8, 780 CAS 19473–49–5, 494 CAS 2090–05–3, 758 CAS 22500–92–1, 732 CAS 22839–47–0, 914 CAS 24634–61–5, 740 CAS 246–376–1, 740 CAS 37189–34–7, 406 CAS 39409–82–0, 642 CAS 4075–81–4, 810 CAS 471–34–1, 620 CAS 4940–11–8, 514 CAS 50–14–6, 632 CAS 50–21–5, 480, 888 CAS 50–70–4, 968 CAS 50–81–7, 606 CAS 520–45–6, 24 CAS 527–09–3, 628 CAS 532–32–1, 752 CAS 5328–37–0, 912 CAS 53850–34–3, 528, 992 CAS 5395–04–0, 932 CAS 5550–12–9, 478 CAS 56038–13–2, 526, 988 CAS 56–40–6, 516 CAS 56–81–5, 882 CAS 56–86–0, 518 CAS 57–55–6, 896 CAS 585–88–6, 944 CAS 58–85–5, 612 CAS 590–00–1, 740 CAS 59–30–3, 640 CAS 598–82–3, 888 CAS 617–48–1 malic acid (DL form), 40, 488 CAS 64–17–5, 878 CAS 64–19–7, 2, 464, 862 CAS 65–85–0, 748 CAS 67–56–1, 890 CAS 67–97–0, 626 CAS 68–19–9, 630 CAS 68–26–8, 652 CAS 6915–15–7, 488 CAS 69–65–8, 950 CAS 71010–52–1, 698 CAS 72–17–3, 532 CAS 7446–09–5, 772 CAS 7446–20–0, 656 CAS 7447–40–7, 500 CAS 7469–89–6, 648 CAS 7492–55–9, 744 CAS 7512–17–6, 910 CAS 7558–63–6, 492 CAS 7631–90–5, 776 CAS 7631–99–4, 802 CAS 7632–00–0, 800 CAS 7664–38–2, 44 CAS 7681–57–4, 778 CAS 7720–78–7, 638 CAS 7727–37–9, 570 CAS 7757–79–1, 804 CAS 7757–81–5, 736 CAS 7757–83–7, 774 CAS 7757–93–9, 622 CAS 7758–09–0, 798 CAS 7758–87–4, 624 CAS 77–92–9, 16 CAS 79–09–4, 56, 806 CAS 79–33–4 (lactic acid L), 34, 480, 888 CAS 79–81–2, 654 CAS 8001–79–4, 874 CAS 8008–94–4, 484 CAS 81025–04–9, 940 CAS 81–07–2, 958 CAS 814–80–2, 618 CAS 87–94–2, 876 CAS 87–99–0, 1000 CAS 9000–01–5, 668 CAS 9000–21–9, 696 CAS 9000–30–0, 702 CAS 9000–36–6, 710 CAS 9000–40–2, 712 CAS 9000–65–1, 726 CAS 9000–90–2, 390 CAS 9001–05–2, 408 CAS 9001–33–6, 420 CAS 9001–62–1, 434 CAS 9001–73–4, 442 CAS 9001–75–6, 448 CAS 9001–91–3, 398 CAS 9001–98–3, 454 CAS 9002–07–7, 460 CAS 9002–18–0, 660 CAS 9004–07–1, 672, 676, 680, 684 CAS 9004–32–4, 692, 688, 718 CAS 9004–54–0, 694 CAS 9004–64–2, 706 CAS 9004–65–3, 708 CAS 9004–67–5, 714 CAS 9005–32–2, 722 CAS 9005–32–7, 662, 664 CAS 9005–34–9, 666 CAS 9005–35–0, 670 CAS 9005–36–1, 724 CAS 9005–38–3, 504 CAS 9005–69–5, 720 Index 1007
Index 1008 CAS 9012–54–8, 402 CAS 9012–54–81, 412 CAS 9012–76–4, 690 CAS 9025–70–1, 416 CAS 9032–08–0, 394, 422 CAS 9032–75–1, 444 CAS 90–43–7, 788 CAS 9074–99–1, 402 CAS 9075–68–7, 452 CAS 92–52–4, 786 CAS 94–13–3, 764 CAS 97–67–6 malic acid (L form), 40, 488 CAS 977004311, 522 CAS 977016–96–8, 924 CAS 977026928, 468 CAS 977070624, 522 CAS 977090042, 470 CAS 996–31–6, 530 CAS 99–76–3, 768 casein, 673, 677, 685, 697 castor oil, 874–5 catalase, 408 caustic sulphite caramel, 176–8 cellobiase, 410 cellulase, 412–13 cellulose, 688–9, 706 cellulose gel, 718 cellulose gum, 692 cereal and cereal products, 2, 30, 44, 86, 90, 100, 112, 126, 138, 168, 172, 176, 180, 184, 188, 196, 200, 204, 212, 220, 224, 228, 240, 248, 278, 282, 286, 296, 300, 312, 336, 340, 344, 354, 390, 394, 422, 460, 576, 580, 582, 584, 586, 588, 592, 602, 606, 614, 616, 618, 622, 624, 626, 632, 640, 642, 644, 648, 650, 652, 654, 834, 914, 988 Cevitamic acid, 76, 606 chalk, 162 chelating agent, 2, 8, 16, 32, 44, 62, 70, 116, 395, 436, 480 chili powder, 94 chitan, 690 chitosan, 673, 677, 681, 685, 690–91, 697, 720 chlorides, 486 chlorine, 540–41 chlorine dioxide, 538 chlorophyll, 208–11, 213, 217, 221 chlorophyll, copper, 209, 216–18, 221 chlorophyllin, 212–14, 221 chlorophyllin copper, sodium/potassium, 220 chlorophyllin, copper, 217, 220–22, 241 chlorophyllin, sodium/potassium, 212 chlorosulfonic acid, 464 chocolate brown HT, 158 cholecalciferol, 626–7 chorides, 859 chromic acid, 464 chymosin, 454 chymotrypsin, 414, 745 CI 14700, 290 CI 14720, 196 CI 15850, 266 CI 15985, 296 CI 16185 (<strong>Food</strong> Red 9), 134 CI 16255, 282 CI 18050, 308 CI 19140, 300 CI 1975, 270 CI 20285 (food brown 3), 158 CI 28440, 274 CI 40800, 200 CI 40820 (food orange 6), 146 CI 40825, 236 CI 42051, 278 CI 42090 (food blue 2), 150 CI 44090, 248 CI 45430, 232 CI 47005, 286 CI 730, 252 CI 75123 natural orange 4, 138 CI 75125, 328 CI 75130, 204 CI 75300, 228 CI 75470, 188, 192 CI 75810, 208 CI 75815, 212, 220 CI 77000, 130 CI 77220, 162 CI 77491, 258 CI 77492, 262 CI 77499, 256 CI 77820, 294 CI 77891, 304 CI A0850, 164 CI food brown, 154 CI77480, 244 citrates, 480, 829, 835, 853 citrem, 352 citretten, 16 citric acid esters of mono- and diglycerides of fatty acids, 352 citric acid monohydrate, 114 citric acid, citric acid salts, 16, 18, 19, 21, 41, 77, 87, 101, 104, 113, 114, 253, 480, 489, 512, 822, 830–32, 840, 859, 895, 926, 959, 983 citro, 16 Citrocoat ® A, 114 citroglycerides, 352 Citrostabil ® , 114 citrus oil, 76, 108, 147 clarifying agent, 510 cnathaxanthin, 164 coating agent, 350, 351, 660, 662, 664, 670, 676, 680, 684, 866 cobalt caprylate, 12, 13, 14 cobamamide, 630 coccine, 282 cochineal, 188, 192, 282 colour fixative/preservative, 77, 81, 82, 84, 94, 606, 798, 800, 802 colour solvent, 382 colouring agent, 106, 121–340, 874 colours, 580, 584, 586, 596, 773, 775, 777, 779, 781, 782, 784 compressed nitrogen, 570 condiments, 3, 9, 116, 118, 508, 748, 752, 756, 758, 760, 762, 764, 766, 768, 770, 862 copper phaeophytin, 216 cream of tartar, 118, 546, 846, 959 creaming, 345 crocetin, 224 crocin, 205, 224–6, 229, 287, 301, 325 crumb softening, 345, 360, 364, 374, 376, 388 CSL, 376, 388 cupric gluconate, 628–9 cupric gluconate hydrate, 628 cupric sulphate, 628 curcuma, 228 curcumin, 225, 228–30, 237, 287, 301, 337, 341 curdlan, 660, 698 cured meat, 646, 798, 800, 804, 824, 836, 852, 882, 889 curing and pickling agent, 35, 77, 82, 112, 115 cyanidin (3,3¢,4¢,5,7-pentahydroxyflavylium chloride), 142, 145 cyanocobalamin, 630–31 cyclamate, 905, 916, 914–31, 960, 961, 983, 989 cyclamic acid, 924 cyclohexanesulfamic acid, 924 cyclohexylsulphamate, 924 cysteine hydrochloride, 538 dairy products, Dalpac ® , 90 d-alpha, beta-dihydroxysuccinic acid, 70, 118 d-alpha-[2R,4¢R,8¢R]-2,5,7,8tetramethyl-2-(4¢.8¢,12¢trimethyl-tridecyl)-6chromanol, 104 DATEM, 354, 358, 360, 362, 364, 374, 388 deacetylated chitin, 690 debricin, 420 defoaming agent, 856 dehydroacetic acid, 24, 25 dehydroascorbic acid, 606 dehydrocholesterol, 626, 632 delphinidin (3,5,7trihydroxyphenyl)-1renzopynylium chloride), 142, 145 delta-8-methyltocol, 104 D-erythro-hex-2-enoic acid-ylactone, 76 Descote ® , 82, 114 dextran, 692, 694–5, 702, 704, 706, 708, 712, 714, 716, 728 dextranase (Penicillium spp.), 416 dextrin, 694 dextrose, 253 d-gluconate, 824 d-gluconic acid, 824, 838 d-gluconic acid-delta-lactone, 32 d-glucono-1,5-lactone, 32 d-gluconolactone, 32 DHA, 24 DHS, 24 diacetyl glyceryl tartrate, 846 diacetyl reductase (Aerobacter aerogenes), 418 diacetyl tartaric acid esters of monoand diglycerides of fatty acids, 354–5 dicusate sodium, 386 dietary supplement/nutritional supplement, 486, 496, 516, 518, 520, 522, 524, 551, 606, 610, 612, 614, 616, 618, 620, 622, 624, 626, 628, 630, 634, 636, 638, 640, 642, 644, 646, 648, 680, 652, 654, 656, 827, 848, 851, 874, 886 diethyl ester, 66
- Page 1:
Food Additives Data Book
- Page 4 and 5:
© 2003 by Blackwell Science Ltd, a
- Page 6 and 7:
Contents vi Part 3 Colourings 121 A
- Page 8 and 9:
Contents viii Dextranase (Penicilli
- Page 10 and 11:
Contents x Calcium lactate pentahyd
- Page 12 and 13:
Contents xii Calcium disodium ethyl
- Page 15 and 16:
Editors Jim Smith, PhD, MBA, FIFST
- Page 17:
Part 14—Sweeteners David K. MacKi
- Page 20 and 21:
Part 1 Acidulants
- Page 22 and 23:
VAPOUR PRESSURE AT VARIOUS -17.2 (1
- Page 24 and 25:
Acceptable daily intake for humans
- Page 27 and 28:
Acidulants 8 NAME: Adipic acid CATE
- Page 29 and 30:
Acidulants 10 Diisobutyl adipate ca
- Page 31 and 32:
Acidulants 12 NAME: Caprylic acid C
- Page 33 and 34:
Acidulants 14 FOOD SAFETY ISSUES: L
- Page 35 and 36:
Acidulants 16 NAME: Citric acid CAT
- Page 37 and 38:
Acidulants 18 FUNCTION IN FOODS: Ci
- Page 39 and 40:
Acidulants 20 Monoglyceride citrate
- Page 41 and 42:
Acidulants 22 Dipotassium citrate:
- Page 43 and 44:
Acidulants 24 NAME: Dehydroacetic R
- Page 45:
Acidulants 26 Doores, S. (1990) pH
- Page 48 and 49:
WATER CONTENT MAXIMUM IN %: 0.5 HEA
- Page 50 and 51:
REFERENCES: Budavari, S., O’Neill
- Page 52 and 53:
TECHNOLOGY OF USE IN FOODS: Glucono
- Page 54 and 55:
HEAVY METAL CONTENT MAXIMUM IN 10 p
- Page 56 and 57:
It is used to flavour various poult
- Page 59 and 60:
Acidulants 40 NAME: Malic acid CATE
- Page 61 and 62:
Acidulants 42 The US Internal Reven
- Page 63 and 64:
Acidulants 44 NAME: Phosphoric acid
- Page 65 and 66:
Acidulants 46 Ammonium phosphate, d
- Page 67 and 68:
Acidulants 48 Magnesium phosphate,
- Page 69 and 70:
Acidulants 50 Sodium phosphate, dib
- Page 71 and 72:
Acidulants 52 cheese, cheese food,
- Page 73:
Acidulants 54 Doores, S. (1990) pH
- Page 76 and 77:
VAPOUR PRESSURE AT VARIOUS 4.6 (1 m
- Page 78 and 79:
propionate based on the weight of t
- Page 81 and 82:
Acidulants 62 NAME: Sodium diacetat
- Page 83:
Acidulants 64 Food Chemicals Codex
- Page 86 and 87:
ARSENIC CONTENT MAXIMUM IN ppm: 3 A
- Page 89 and 90:
Acidulants 70 NAME: Tartaric acid C
- Page 91 and 92:
Acidulants 72 Potassium bitartrate
- Page 94 and 95:
Part 2 Antioxidants
- Page 96 and 97:
SOLUBILITY % AT VARIOUS TEMPERATURE
- Page 99 and 100:
Antioxidants 80 NAME: Ascorbyl palm
- Page 101 and 102:
Antioxidants 82 NAME: Sodium ascorb
- Page 103:
Antioxidants 84 NAME: Calcium ascor
- Page 106 and 107:
in vegetable oil: @ 25°C 30% cotto
- Page 109 and 110:
Antioxidants 90 NAME: Butylated hyd
- Page 111:
Antioxidants 92 REFERENCES: Sustane
- Page 115 and 116:
Antioxidants 96 NAME: Propyl gallat
- Page 117:
Antioxidants 98 (USA: contd) Pizza
- Page 120 and 121:
FUNCTION IN FOODS: Prevents oxidati
- Page 123 and 124:
Antioxidants 104 NAME: Tocopherols,
- Page 125:
Antioxidants 106 NAME: Beta-caroten
- Page 128 and 129:
REFERENCES: Schuler, P. (1990) In:
- Page 131 and 132:
Antioxidants 112 NAME: Tocopherol,
- Page 133 and 134:
Antioxidants 114 NAME: Citric acid
- Page 135 and 136:
Antioxidants 116 NAME: Ethylenediam
- Page 137 and 138:
Antioxidants 118 NAME: L-Tartaric a
- Page 140 and 141:
Part 3 Colourings
- Page 142 and 143:
HEAVY METAL CONTENT MAXIMUM 50 IN p
- Page 145 and 146:
Colourings 126 NAME: Allura Red AC
- Page 147:
Colourings 128 FOOD SAFETY ISSUES:
- Page 150 and 151:
HEAVY METAL CONTENT MAXIMUM IN
- Page 153 and 154:
Colourings 134 NAME: Amaranth CATEG
- Page 155:
Colourings 136 LEGISLATION: USA: CA
- Page 158 and 159:
PURITY %: Bixin powders 25%; norbix
- Page 160 and 161:
STRUCTURE OF ANNATTO: CH 3 CH3 RO C
- Page 162 and 163:
BOILING POINT IN °C AT VARIOUS N/A
- Page 164 and 165:
REFERENCES: Jackman, R. L., Yada, R
- Page 166 and 167:
HEAVY METAL CONTENT MAXIMUM IN
- Page 169 and 170:
Colourings 150 NAME: Brilliant Blue
- Page 171:
Colourings 152 LEGISLATION: USA: CA
- Page 174 and 175:
VAPOUR PRESSURE AT VARIOUS N/A TEMP
- Page 177 and 178:
Colourings 158 NAME: Brown HT CATEG
- Page 179:
Colourings 160 LEGISLATION: USA: CA
- Page 182 and 183:
HEAVY METAL CONTENT MAXIMUM IN 40 p
- Page 184 and 185:
WATER CONTENT MAXIMUM IN %: 5 HEAVY
- Page 187 and 188:
Colourings 168 NAME: Plain caramel
- Page 189:
Colourings 170 LEGISLATION: USA: CA
- Page 192 and 193:
WATER CONTENT MAXIMUM IN %: Typical
- Page 195 and 196:
Colourings 176 NAME: Caustic sulphi
- Page 197:
Colourings 178 FOOD SAFETY ISSUES:
- Page 200 and 201:
WATER CONTENT MAXIMUM IN %: Typical
- Page 203 and 204:
Colourings 184 NAME: Beetroot red C
- Page 205:
Colourings 186 LEGISLATION: USA: CA
- Page 208 and 209:
WATER CONTENT MAXIMUM IN %: 21.0% H
- Page 211 and 212:
Colourings 192 NAME: Carminic acid
- Page 213:
Colourings 194 LEGISLATION: USA: CA
- Page 216 and 217:
PURITY %: Not less than 85% dye con
- Page 219 and 220:
Colourings 200 NAME: Beta-carotene
- Page 221:
Colourings 202 LEGISLATION: USA: UK
- Page 224 and 225:
WATER CONTENT MAXIMUM IN %: 2 HEAVY
- Page 227 and 228:
Colourings 208 NAME: Chlorophyll CA
- Page 229 and 230:
Colourings 210 ANTAGONISTS: Sulphur
- Page 231 and 232:
Colourings 212 NAME: Chlorophyllin
- Page 233:
Colourings 214 LEGISLATION: USA: UK
- Page 236 and 237:
HEAVY METAL CONTENT MAXIMUM IN 40 p
- Page 239 and 240:
Colourings 220 NAME: Copper chlorop
- Page 241:
Colourings 222 LEGISLATION: USA: UK
- Page 244 and 245:
WATER CONTENT MAXIMUM IN %: N/A HEA
- Page 247 and 248:
Colourings 228 NAME: Curcumin CATEG
- Page 249:
Colourings 230 ANTAGONISTS: Strong
- Page 252 and 253:
WATER CONTENT MAXIMUM IN %: 15 HEAV
- Page 255 and 256:
Colourings 236 NAME: Ethyl ester of
- Page 257:
Colourings 238 When used to colour
- Page 260 and 261:
PURITY %: 85% miniumum WATER CONTEN
- Page 263 and 264:
Colourings 244 NAME: Gold CATEGORY:
- Page 265:
Colourings 246 LEGISLATION: USA: CA
- Page 268 and 269:
PURITY %: Not less than 80% total c
- Page 271 and 272:
Colourings 252 NAME: Indigotine CAT
- Page 273:
Colourings 254 LEGISLATION: USA: UK
- Page 276 and 277:
ANTAGONISTS: None known FOOD SAFETY
- Page 278 and 279:
HEAVY METAL CONTENT MAXIMUM IN 40 p
- Page 281 and 282:
Colourings 262 NAME: Yellow iron ox
- Page 283:
Colourings 264 LEGISLATION: USA: UK
- Page 286 and 287:
HEAVY METAL CONTENT MAXIMUM IN 40 p
- Page 289 and 290:
Colourings 270 NAME: Monascus CATEG
- Page 291 and 292:
Colourings 272 FOOD SAFETY ISSUES:
- Page 293 and 294:
Colourings 274 NAME: Brilliant Blac
- Page 295:
Colourings 276 LEGISLATION: USA: UK
- Page 298 and 299:
PURITY %: Content not less than 85%
- Page 301 and 302:
Colourings 282 NAME: Ponceau 4R CAT
- Page 303:
Colourings 284 LEGISLATION: USA: UK
- Page 306 and 307:
WATER CONTENT MAXIMUM IN %: 30 HEAV
- Page 309 and 310:
Colourings 290 NAME: Ponceau SX CAT
- Page 311:
Colourings 292 REFERENCE: Walford,
- Page 314 and 315:
ARSENIC CONTENT MAXIMUM IN ppm: 3 A
- Page 316 and 317:
PURITY %: 85% total colouring matte
- Page 319 and 320:
Colourings 300 NAME: Tartrazine CAT
- Page 321 and 322:
Colourings 302 FOOD SAFETY ISSUES:
- Page 323 and 324:
Colourings 304 NAME: Titanium dioxi
- Page 325:
Colourings 306 LEGISLATION: USA: UK
- Page 328 and 329:
HEAVY METAL CONTENT MAXIMUM IN 40 p
- Page 331 and 332:
Colourings 312 NAME: Vegetable carb
- Page 333:
Colourings 314 LEGISLATION: USA: CA
- Page 336 and 337:
HEAVY METAL CONTENT MAXIMUM IN
- Page 339 and 340:
Colourings 320 NAME: Santalin CATEG
- Page 341:
Colourings 322 LEGISLATION: USA: CA
- Page 344 and 345:
HEAVY METAL CONTENT MAXIMUM IN 40 p
- Page 347 and 348:
Colourings 328 NAME: Lycopene CATEG
- Page 349:
Colourings 330 LEGISLATION: USA: UK
- Page 352 and 353:
WATER CONTENT MAXIMUM IN %: 2 HEAVY
- Page 354 and 355:
OH CH 3 Capsorubin CH3 CH3 CH 3 CH3
- Page 356 and 357:
HEAVY METAL CONTENT MAXIMUM IN 40 p
- Page 359 and 360:
Colourings 340 NAME: Riboflavin-5¢
- Page 361 and 362:
Colourings 342 LEGISLATION: USA: UK
- Page 363 and 364:
Emulsifiers 344 NAME: Mono- and dig
- Page 365:
Emulsifiers 346 LEGISLATION: USA: U
- Page 368 and 369:
FUNCTION IN FOODS: Emulsion-stabili
- Page 370 and 371:
ALTERNATIVES: Lactic acid esters/ p
- Page 372 and 373:
TECHNOLOGY OF USE IN FOODS: Crystal
- Page 374 and 375:
FUNCTION IN FOODS: Used in bread an
- Page 376 and 377:
TECHNOLOGY OF USE IN FOODS: Can mod
- Page 379 and 380:
Emulsifiers 360 NAME: Succinic acid
- Page 381:
Emulsifiers 362 NAME: Tartaric acid
- Page 385 and 386:
Emulsifiers 366 NAME: Lecithins CAT
- Page 387 and 388:
Emulsifiers 368 NAME: Polyglycerol
- Page 389 and 390:
Emulsifiers 370 NAME: Polyglycerol
- Page 391 and 392:
Emulsifiers 372 NAME: Propylene gly
- Page 393 and 394:
Emulsifiers 374 NAME: Sodium stearo
- Page 395 and 396:
Emulsifiers 376 NAME: Calcium stear
- Page 397 and 398:
Emulsifiers 378 NAME: Sorbitan este
- Page 399 and 400:
Emulsifiers 380 NAME: Polysorbates
- Page 401 and 402:
Emulsifiers 382 NAME: Sucrose ester
- Page 403 and 404:
Emulsifiers 384 NAME: Ammonium phos
- Page 405:
Emulsifiers 386 NAME: Di-octyl sodi
- Page 408 and 409:
Part 5 Enzymes
- Page 410 and 411:
ANTAGONISTS: Cereals - inhibited by
- Page 413 and 414:
Enzymes 394 activity NAME: Amyloglu
- Page 415:
Enzymes 396 NAME: Anthocyanase CATE
- Page 418 and 419:
LEGISLATION: USA: CANADA: GRAS stat
- Page 420 and 421:
LEGISLATION: USA: UK and EUROPE: GR
- Page 423 and 424:
Enzymes 404 NAME: Beta-glucosidase
- Page 425:
Enzymes 406 NAME: Bromelain CATEGOR
- Page 429:
Enzymes 410 NAME: Cellobiase (Asper
- Page 432 and 433:
LEGISLATION: USA: UK and EUROPE: GR
- Page 435:
Enzymes 416 NAME: Dextranase (Penic
- Page 439 and 440:
Enzymes 420 NAME: Ficin (Ficus spp.
- Page 441 and 442:
Enzymes 422 NAME: Glucoamylase CATE
- Page 443 and 444:
Enzymes 424 NAME: Glucose isomerase
- Page 445 and 446:
Enzymes 426 NAME: Glucose oxidase C
- Page 447:
Enzymes 428 NAME: Hemicellulase (As
- Page 451:
Enzymes 432 NAME: Invertase CATEGOR
- Page 454 and 455:
LEGISLATION: USA: UK and EUROPE: GR
- Page 457:
Enzymes 438 NAME: Microbial rennet
- Page 461 and 462:
Enzymes 442 NAME: Papain (papaya sp
- Page 463 and 464:
Enzymes 444 NAME: Pectinase CATEGOR
- Page 465:
Enzymes 446 NAME: Penicillin amidas
- Page 468 and 469:
REFERENCES: Ash, M., and Ash, I. (1
- Page 471:
Enzymes 452 NAME: Pullulanase CATEG
- Page 474 and 475:
REFERENCES: Ash, M., and Ash, I. (1
- Page 477:
Enzymes 458 NAME: Tannase CATEGORY:
- Page 481 and 482:
Enzymes 462 NAME: Xylanase CATEGORY
- Page 483 and 484:
Flavour Enhancers 464 NAME: Acetic
- Page 485:
Flavour Enhancers 466 (USA: contd)
- Page 489:
Flavour Enhancers 470 NAME: Red alg
- Page 492 and 493:
Pre-solubilised: shelf-stable solut
- Page 495:
Flavour Enhancers 476 NAME: Esteras
- Page 498 and 499:
LEGISLATION: USA: UK and EUROPE: FD
- Page 500 and 501:
solvent; texture modifier; vehicle
- Page 503:
Flavour Enhancers 484 NAME: Licoric
- Page 506 and 507:
LEGISLATION: USA: UK and EUROPE: FD
- Page 508 and 509:
FUNCTION IN FOODS: Flavour adjuvant
- Page 510 and 511:
ANY OTHER RELEVANT INFORMATION: Man
- Page 513 and 514:
Flavour Enhancers 494 NAME: Potassi
- Page 515 and 516:
Flavour Enhancers 496 NAME: Monosod
- Page 517:
Flavour Enhancers 498 REFERENCE: Le
- Page 520 and 521:
ALTERNATIVES: Ammonium chloride/ Ca
- Page 523 and 524:
Flavour Enhancers 504 NAME: Sodium
- Page 525:
Flavour Enhancers 506 REFERENCE: Le
- Page 528 and 529:
FOOD SAFETY ISSUES: Moderately toxi
- Page 530 and 531:
FOOD SAFETY ISSUES: Poison by inges
- Page 532 and 533:
TECHNOLOGY OF USE IN FOODS: 1 gram
- Page 534 and 535:
LEGISLATION: USA: UK and EUROPE: FD
- Page 536 and 537:
LEGISLATION: USA: CANADA: FDA 21CFR
- Page 538 and 539:
LEGISLATION: USA: UK and EUROPE: FD
- Page 541:
Flavour Enhancers 522 NAME: Licoric
- Page 545 and 546:
Flavour Enhancers 526 NAME: Sucralo
- Page 547 and 548:
Flavour Enhancers 528 NAME: Thaumat
- Page 549:
Flavour Enhancers 530 NAME: Potassi
- Page 552:
LEGISLATION: USA: UK and EUROPE: FD
- Page 555 and 556:
Flour Additives 536 NAME: Alpha-amy
- Page 557 and 558:
Flour Additives 538 NAME: Chlorine
- Page 559 and 560:
Flour Additives 540 NAME: Chlorine
- Page 561 and 562:
Flour Additives 542 NAME: Glucono-d
- Page 563 and 564:
Flour Additives 544 NAME: Disodium
- Page 565 and 566:
Flour Additives 546 NAME: Monopotas
- Page 567 and 568:
Flour Additives 548 NAME: Hemicellu
- Page 569 and 570:
Flour Additives 550 NAME: Calcium t
- Page 571 and 572:
Flour Additives 552 NAME: L-Cystein
- Page 573 and 574:
Flour Additives 554 NAME: Sodium hy
- Page 575 and 576:
Flour Additives 556 NAME: Sodium al
- Page 578 and 579:
Part 8 Gases
- Page 581:
Gases 562 NAME: Hydrogen CATEGORY:
- Page 584 and 585:
LEGISLATION: USA: FDA 21CFR § 184.
- Page 586 and 587:
TECHNOLOGY OF USE IN FOODS: Produce
- Page 588 and 589:
and some magnesium-aluminium alloy
- Page 590:
FOOD SAFETY ISSUES: Low toxicity. I
- Page 593 and 594:
Nutritive Additives 574 NAME: DL-a-
- Page 595 and 596:
Nutritive Additives 576 NAME: DL-a-
- Page 597:
Nutritive Additives 578 NAME: Pyrid
- Page 600 and 601:
LEGISLATION: USA: CANADA: Regulatio
- Page 602 and 603:
LEGISLATION: USA: CANADA: AUSTRALIA
- Page 604 and 605:
LEGISLATION: USA: CANADA: Regulatio
- Page 606 and 607:
REFERENCES: Ash, M., and Ash, I. (1
- Page 608 and 609:
REFERENCES: Ash, M., and Ash, I. (1
- Page 610 and 611:
REFERENCES: Ash, M., and Ash, I. (1
- Page 612 and 613:
REFERENCES: Ash, M., and Ash, I. (1
- Page 614 and 615:
ANY OTHER RELEVANT INFORMATION: In
- Page 616 and 617:
TECHNOLOGY OF USE IN FOODS: Oily su
- Page 619:
Nutritive Additives 600 NAME: Panto
- Page 622 and 623:
LEGISLATION: USA: CANADA: FDA 21CFR
- Page 625 and 626:
Nutritive Additives 606 NAME: L-Asc
- Page 627:
Nutritive Additives 608 LEGISLATION
- Page 630 and 631:
FOOD SAFETY ISSUES: Some adverse ef
- Page 632 and 633:
LEGISLATION: USA: CANADA: GRAS for
- Page 634 and 635:
LEGISLATION: USA: CANADA: GRAS for
- Page 636 and 637:
LEGISLATION: USA: CANADA: GRAS for
- Page 638 and 639:
LEGISLATION: USA: CANADA: GRAS. For
- Page 640 and 641:
ANTAGONISTS: Acids FOOD SAFETY ISSU
- Page 642 and 643:
TECHNOLOGY OF USE IN FOODS: Affects
- Page 644 and 645:
ALTERNATIVES: Calcium carbonate, ca
- Page 646 and 647:
ANTAGONISTS: Air, humidity, oxygen
- Page 648 and 649:
LEGISLATION: USA: CANADA: GRAS for
- Page 650 and 651:
ANTAGONISTS: Light; reducing agents
- Page 652 and 653:
LEGISLATION: USA: CANADA: GRAS in s
- Page 654 and 655:
FOOD SAFETY ISSUES: Toxicology: LD
- Page 656 and 657:
LEGISLATION: USA: CANADA: GRAS for
- Page 658 and 659:
TECHNOLOGY OF USE IN FOODS: Affects
- Page 660 and 661:
LEGISLATION: USA: UK and EUROPE: Fo
- Page 662 and 663:
LEGISLATION: USA: CANADA: GRAS for
- Page 664 and 665:
TECHNOLOGY OF USE IN FOODS: Soluble
- Page 666 and 667:
LEGISLATION: USA: CANADA: GRAS for
- Page 668 and 669:
FOOD SAFETY ISSUES: Poison by intra
- Page 670 and 671:
less than 2 years old, Recommended
- Page 672 and 673:
FOOD SAFETY ISSUES: Toxicology: LD
- Page 674 and 675:
REFERENCES: Ash, M., and Ash, I. (1
- Page 676:
LEGISLATION: USA: CANADA: GRAS for
- Page 679 and 680:
Polysaccharides 660 NAME: Agar CATE
- Page 681 and 682:
Polysaccharides 662 NAME: Algin CAT
- Page 683 and 684:
Polysaccharides 664 NAME: Alginic a
- Page 685 and 686:
Polysaccharides 666 NAME: Ammonium
- Page 687 and 688:
Polysaccharides 668 NAME: Gum arabi
- Page 689 and 690:
Polysaccharides 670 NAME: Calcium a
- Page 691 and 692:
Polysaccharides 672 NAME: Iota-carr
- Page 693:
Polysaccharides 674 Therkelsen, G.
- Page 696 and 697:
ALTERNATIVES: Gelatin; gellan; agar
- Page 699 and 700:
Polysaccharides 680 NAME: Lambda-ca
- Page 701:
Polysaccharides 682 ANY OTHER RELEV
- Page 704 and 705:
particularly potassium and calcium
- Page 707 and 708:
Polysaccharides 688 NAME: Cellulose
- Page 709 and 710:
Polysaccharides 690 NAME: Chitosan
- Page 711 and 712:
Polysaccharides 692 NAME: Carboxyme
- Page 713 and 714:
Polysaccharides 694 NAME: Dextran C
- Page 715 and 716:
Polysaccharides 696 NAME: Furcellar
- Page 717 and 718:
Polysaccharides 698 NAME: Gellan CA
- Page 719 and 720:
Polysaccharides 700 NAME: Gum ghatt
- Page 721 and 722:
Polysaccharides 702 NAME: Guar gum
- Page 723 and 724:
Polysaccharides 704 NAME: Hydroxy e
- Page 725 and 726:
Polysaccharides 706 NAME: Hydroxy p
- Page 727 and 728:
Polysaccharides 708 NAME: Hydroxy p
- Page 729 and 730:
Polysaccharides 710 NAME: Karaya gu
- Page 731 and 732:
Polysaccharides 712 NAME: Locust be
- Page 733 and 734:
Polysaccharides 714 NAME: Methyl ce
- Page 735 and 736:
Polysaccharides 716 NAME: Methyl et
- Page 737 and 738:
Polysaccharides 718 NAME: Microcrys
- Page 739 and 740:
Polysaccharides 720 NAME: Pectin CA
- Page 741 and 742:
Polysaccharides 722 NAME: Propylene
- Page 743 and 744:
Polysaccharides 724 NAME: Potassium
- Page 745 and 746:
Polysaccharides 726 NAME: Tragacant
- Page 747 and 748:
Polysaccharides 728 NAME: Xanthan C
- Page 750 and 751:
Part 11 Preservatives
- Page 752 and 753:
PURITY %: >99 (anhydrous basis) WAT
- Page 755 and 756:
Preservatives 736 NAME: Sodium sorb
- Page 757:
Preservatives 738 LEGISLATION: USA:
- Page 760 and 761:
PURITY %: >98 (anhydrous basis) WAT
- Page 763 and 764:
Preservatives 744 NAME: Calcium sor
- Page 765:
Preservatives 746 LEGISLATION: USA:
- Page 768 and 769:
PURITY %: >99.5 (anhydrous basis) W
- Page 771 and 772:
Preservatives 752 NAME: Sodium benz
- Page 773:
Preservatives 754 ANY OTHER RELEVAN
- Page 776 and 777:
TECHNOLOGY OF USE IN FOODS: Effecti
- Page 778 and 779:
LEGISLATION: USA: UK and EUROPE: FD
- Page 780 and 781:
TECHNOLOGY OF USE IN FOODS: pH opti
- Page 783 and 784:
Preservatives 764 NAME: Propyl-4-hy
- Page 785:
Preservatives 766 NAME: Propyl-4-hy
- Page 788 and 789:
SOLUBILITY % AT VARIOUS TEMPERATURE
- Page 791 and 792:
Preservatives 772 NAME: Sulphur dio
- Page 793 and 794:
Preservatives 774 NAME: Sodium sulp
- Page 795 and 796:
Preservatives 776 NAME: Sodium bisu
- Page 797 and 798:
Preservatives 778 NAME: Sodium meta
- Page 799 and 800:
Preservatives 780 NAME: Potassium m
- Page 801 and 802:
Preservatives 782 NAME: Calcium sul
- Page 803 and 804:
Preservatives 784 NAME: Calcium bis
- Page 805 and 806:
Preservatives 786 NAME: Biphenyl CA
- Page 807 and 808:
Preservatives 788 NAME: 2-Hydroxybi
- Page 809:
Preservatives 790 NAME: Sodium o-ph
- Page 813 and 814:
Preservatives 794 NAME: Nisin CATEG
- Page 815:
Preservatives 796 NAME: Hexamethyle
- Page 818 and 819:
TECHNOLOGY OF USE IN FOODS: 2lb/100
- Page 820 and 821:
ALTERNATIVES: Multifunctional, so r
- Page 822 and 823:
LEGISLATION: USA: UK and EUROPE: CA
- Page 824 and 825:
TECHNOLOGY OF USE IN FOODS: 200ppm
- Page 826 and 827:
TECHNOLOGY OF USE IN FOODS: 1% (foo
- Page 828 and 829:
LEGISLATION: USA: CANADA: FDA 21CFR
- Page 830 and 831:
LEGISLATION: USA: UK and EUROPE: FD
- Page 833 and 834:
Preservatives 814 NAME: Heptyl para
- Page 836 and 837:
Part 12 Sequestrants
- Page 838 and 839:
SOLUBILITY % AT VARIOUS TEMPERATURE
- Page 840 and 841:
SOLUBILITY % AT VARIOUS TEMPERATURE
- Page 842 and 843:
FOOD SAFETY ISSUES: Citrates may in
- Page 844 and 845:
FOOD SAFETY ISSUES: May cause gastr
- Page 846 and 847:
ARSENIC CONTENT MAXIMUM IN ppm: 3 F
- Page 848 and 849:
ALTERNATIVES: Citrates; pyrophospha
- Page 850 and 851:
WATER CONTENT MAXIMUM IN %: 0.5 HEA
- Page 853 and 854:
Sequestrants 834 NAME: Disodium eth
- Page 855 and 856:
Sequestrants 836 NAME: Disodium pyr
- Page 857 and 858:
Sequestrants 838 NAME: Glucono-delt
- Page 859:
Sequestrants 840 NAME: Isopropyl ci
- Page 862 and 863:
ALTERNATIVES: Sodium phosphates TEC
- Page 864 and 865:
FUNCTION IN FOODS: Preserves colour
- Page 866 and 867:
FUNCTION IN FOODS: Sequestrant, pH
- Page 869 and 870:
Sequestrants 850 NAME: Sodium monoh
- Page 871 and 872:
Sequestrants 852 NAME: Sodium polyp
- Page 873 and 874:
Sequestrants 854 NAME: Sodium tartr
- Page 875:
Sequestrants 856 NAME: Oxystearin C
- Page 878 and 879:
HEAVY METAL CONTENT MAXIMUM IN 10 p
- Page 880 and 881:
Part 13 Solvents
- Page 882 and 883:
SOLUBILITY % AT VARIOUS TEMPERATURE
- Page 885 and 886:
Solvents 866 NAME: Acetylated monog
- Page 887 and 888:
Solvents 868 NAME: Amyl acetate CAT
- Page 889 and 890:
Solvents 870 NAME: Benzyl alcohol C
- Page 891 and 892:
Solvents 872 NAME: 1,3-Butanediol C
- Page 893 and 894:
Solvents 874 NAME: Castor oil CATEG
- Page 895 and 896:
Solvents 876 NAME: Diethyl tartrate
- Page 897 and 898:
Solvents 878 NAME: Ethanol CATEGORY
- Page 899 and 900:
Solvents 880 NAME: Ethyl acetate CA
- Page 901 and 902:
Solvents 882 NAME: Glycerin CATEGOR
- Page 903:
Solvents 884 (UK and EUROPE: contd)
- Page 906 and 907:
SOLUBILITY % AT VARIOUS TEMPERATURE
- Page 908 and 909:
SOLUBILITY % AT VARIOUS TEMPERATURE
- Page 910 and 911:
SOLUBILITY % AT VARIOUS TEMPERATURE
- Page 912 and 913:
TECHNOLOGY OF USE IN FOODS: Soluble
- Page 914 and 915:
TECHNOLOGY OF USE IN FOODS: Used as
- Page 916 and 917:
SOLUBILITY % AT VARIOUS TEMPERATURE
- Page 918:
SOLUBILITY % AT VARIOUS TEMPERATURE
- Page 921 and 922:
Sweeteners 902 NAME: Acesulphame CA
- Page 923 and 924:
Sweeteners 904 Disintegrant (e.g. l
- Page 925 and 926:
Sweeteners 906 FOOD SAFETY ISSUES:
- Page 927 and 928:
Sweeteners 908 - USSR Not permitted
- Page 929:
Sweeteners 910 NAME: N-acetylglucos
- Page 933 and 934:
Sweeteners 914 NAME: Aspartame CATE
- Page 935 and 936:
Sweeteners 916 When used in soft dr
- Page 937 and 938:
Sweeteners 918 Approved by FDA in 1
- Page 939 and 940:
Sweeteners 920 (f ) If the food con
- Page 941 and 942:
Sweeteners 922 Item A.A3, Table III
- Page 943 and 944:
Sweeteners 924 NAME: Cyclamate CATE
- Page 945 and 946:
Sweeteners 926 No browning reaction
- Page 947 and 948:
Sweeteners 928 -West Germany 800 mg
- Page 949:
Sweeteners 930 Budavari, S. (1996)
- Page 952 and 953:
TECHNOLOGY OF USE IN FOODS: Does no
- Page 954 and 955:
Herbs and seasonings, §170.3(n)(26
- Page 957 and 958:
Sweeteners 938 NAME: Isomalt CATEGO
- Page 959 and 960:
Sweeteners 940 NAME: Lactitol CATEG
- Page 961:
Sweeteners 942 FOOD SAFETY ISSUES:
- Page 964 and 965:
FUNCTION IN FOODS: Bulking agent, s
- Page 966 and 967:
- In case material is released or s
- Page 969 and 970:
Sweeteners 950 NAME: Mannitol CATEG
- Page 971 and 972:
Sweeteners 952 Solubility: 1 g/5.5
- Page 973:
Sweeteners 954 REFERENCES: Smith, J
- Page 977 and 978: Sweeteners 958 NAME: Saccharin CATE
- Page 979 and 980: Sweeteners 960 3:1 cyclamate :sacch
- Page 981 and 982: Sweeteners 962 101.11 Saccharin and
- Page 983 and 984: Sweeteners 964 - East Germany 20 to
- Page 985: Sweeteners 966 Canadian Food and Dr
- Page 988 and 989: MELTING RANGE IN °C: Crystalline:
- Page 990 and 991: Stability: stable to heat, chemical
- Page 992 and 993: - Granulation/concentration: 70% co
- Page 994 and 995: Humectant and stabiliser - good hum
- Page 996 and 997: LEGISLATION: USA: GRAS by US FASEB
- Page 998 and 999: CANADA: Canada FDR 67-29 -available
- Page 1000 and 1001: Hexahydric sugar alcohol; isomeric
- Page 1002 and 1003: TECHNOLOGY OF USE IN FOODS: Steviol
- Page 1004 and 1005: OTHER COUNTRIES: Permitted for use
- Page 1007 and 1008: Sweeteners 988 NAME: Sucralose CATE
- Page 1009 and 1010: Sweeteners 990 (4) Desserts; desser
- Page 1011 and 1012: Sweeteners 992 NAME: Thaumatin CATE
- Page 1013 and 1014: Sweeteners 994 Interaction with tas
- Page 1015 and 1016: Sweeteners 996 (c) may have added t
- Page 1017: Sweeteners 998 100,000 times as swe
- Page 1020 and 1021: TECHNOLOGY OF USE IN FOODS: An affi
- Page 1022: REFERENCES: Smith, J. (1991) Food A
- Page 1025: Index 1006 ammonium potassium phosp
- Page 1029 and 1030: Index 1010 edible oils and fats, ED
- Page 1031 and 1032: Index 1012 hydrogen peroxide oxidor
- Page 1033 and 1034: Index 1014 688, 690, 692, 694, 696,
- Page 1035: Index 1016 vitamin C, 606, 610, 614