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sodium sorbate, 733, 736–8, 741, 745 sodium stearoyl lactylate, 374–5 sodium stearyl fumarate, 28, 29, 30 sodium sulfite, 772, 774–5, 776, 778, 780, 782, 784 sodium tartrate, 70, 72, 118, 854–5 sodium tripolyphosphate, 44, 50, 53, 858 sodium-L-ascorbate, 82 solvent, 2, 16, 34, 35, 862, 866, 868, 870, 872, 874, 876, 878, 880, 882, 886, 888, 890, 892, 894, 896, 898 sorbates, 489, 749, 753, 757, 758 sorbic acid, 732–4, 736, 740, 741, 745 sorbitan esters of fatty acids, 378–9, 380 sorbitol, 873, 883, 897, 905, 939, 961, 968–81, 1000 soups and sauces, 590 soxa lecithin, 384 SPANS, 378 spice/flavour, 316, 320, 886, 890, 892 SSL, 355, 374, 388 Stabex ® , 108 stabiliser, 2, 12, 16, 28, 70, 94, 119, 345, 349, 350, 351, 372, 504, 516, 545, 610, 622, 624, 651, 655, 660, 662, 664, 666, 668, 670, 672, 676, 680, 685, 690, 692, 694, 696, 698, 700, 702, 706, 708, 710, 712, 714, 718, 720, 726, 728, 842, 845, 847, 854, 860 starch hydrolysis product (SHPs), 688, 718 starches, 690, 692, 702, 704, 706, 708, 712, 714, 716, 728 stearyl citrate, 16, 20, 22, 830 stearyl monoglyceridyl citrate, 16, 20, 22 stearyl tartrate, 388 steriliser, 780 stevioside, 916, 961, 982–6, 989, 993 streptococcus lactis, 794 strong acids, 821 strong alkalis, 859 strong bases, 831 subtillisin, 456 succinic acid, 66, 67, 68, 480, 489, 508–509, 510, 512 succinic acid esters, 355 succinic acid esters of mono- and diglycerides of fatty acids, 360–61 succinic acid, diethyl ester, 68 succinic anhydride, 66, 67, 68 succinylated monoglycerides, 360 sucralose, 472, 514, 516, 526, 528, 961, 988–91 sucrase, 432 sucrose, 473, 734, 737, 741, 745, 749, 753, 757, 758, 905, 916, 926, 938, 941, 945, 960, 961, 983, 988 sucrose esters, 360, 367, 374, 380 sucrose esters of fatty acids, 382–3 sugar beet, 404 sugar manufacturing, 410, 452 sugars, 773, 775, 777, 779, 781, 782, 784 sugars, sugar preserves, and confectionery, sulphides, 831, 859 sulphite ammonia caramel, 180–82 sulphites, 859 sulphonates, 126, 158, 196, 284, 290, 296 sulphonates, di, 252, 274, 282, 286, 308 sulphur dioxide, 135, 140,144, 151, 155, 156, 159, 185, 193, 197, 201, 205, 209, 213, 217, 221, 229, 233, 249, 253, 275, 279, 301, 317, 321, 325, 329, 333, 337, 341, 552, 734, 737, 741, 745, 749, 753, 772–3, 774, 776, 778, 780, 782, 784 sulphurous acid, 774 sulphurous anhydride, 772 sulphurous oxide, 772 sunset yellow, 139, 147, 193, 201, 205, 225, 237, 296 surface coating, 130, 244, 256, 258, 294, 304 surface-active agent, 504, 520, 522 Sustane ® , 86, 90, 96, 100 sweetener, 516, 910, 912, 914, 924, 932, 938, 940, 944, 950, 956, 968, 982, 988, 992, 1000 synthetic colours, 994 tagetes, 324 Talin, 528, 529, 992 tannase, 458 tannic acid, 480, 489, 508, 510–11 tannic acid acylhydrolase, 458 tara gum, 702, 712 tartarate, 542, 555 tartaric acid, 9, 30, 70, 71, 72, 118, 480, 489, 508, 510, 846, 859 tartaric acid (D,L anhydrous form), 70 tartaric acid (L-form) CAS 87–69–4, 70 tartaric acid esters of mono- and diglycerides of fatty acids, 362 tartrates, 831 tartrazine, 205, 225, 229, 237, 263, 287, 300–303, 317, 337, 341 TBHQ, 87, 91, 97 tea extract, 110 Teabalox ® , 110 Tenite ® , 104 Tenox ® , 86, 90, 96, 100, 112 tert-butyl hydroquinone (TBHQ), 100 tetraphosphates, 852 tetrasodium pyrophosphate, 44, 50, 53 texture modifying agent, 866, 892 TGS, 988 thaumatin, 472, 484, 514, 516, 520, 522, 526, 528–9, 903, 905, 992–8 thiabendazole, 792 thiamin, 588, 590, 604 thiamin chloride, 588 thiamin hydrochloride, 588–9, 590, 604 thiamin mononitrate, 588, 590–91, 604 thiamine, 773, 775, 777, 779, 781, 782, 784 thiamine nitrate, 590 thickening agent, 660, 662, 664, 666, 668, 670, 672, 676, 680, 685, 690, 692, 694, 696, 698, 700, 702, 706, 708, 710, 712, 714, 716, 718, 720, 726, 728 thiodipropionic acid, 59, 87 thiopropionic acid, 56, 59 titanium dioxide, 304–306 titanium oxide, 163 tocopherol, 147, 164, 596, 598, 651, 652, 655, 829 tocopherol, alpha,(dl),gamma, delta, (synthetic), 77, 81, 104, 112 tocopherol, mixed and natural concentrate, 104, 112 tofu coagulant, 486 tragacanth, 710 tragacanth gum/gum tragacanth, 726–7 trans-1,2-ethylenedicarboxylic acid, 28 trans-beta-apo-8¢-carotene-aldehyde, 146 trans-butenedioic acid, 28 triacetin, 898 triacetyl glycerin, 898–9 triacylglycerol acylhydrolase, 434 triatomic oxygen, 566 tricalcium citrate, 822 trichlorogalactosucrose, 988 triethyl citrate, 16, 21, 22, 114, 830 trihydroxypropane, 882 tripotassium citrate, 16, 20 tripotassium phosphate, 22 trisodium 2-hydroxy-1-(4-sulfonate- 1-naphthylazo) naphthalene- 3–6-disulfonate, 134 trisodium citrate, 16 trisodium phosphate, 22 trypsin, 460 tumeric, 225, 228, 317 tweens, 380 U-1149, 28 USAF EK-P-583, 28 vegetable carbon, 312–14 vegetable pepsin, 442 Vianol ® , 90 vinegar acid, 464 vinegar salts, 818 vinegar, pickles and sauces, 2, 8, 16, 32, 34, 41, 44, 66, 126, 138, 168, 172, 176, 180, 184, 188, 204, 208, 212, 216, 220, 228, 286, 296, 300, 316, 320, 328, 332, 594, 596, 824, 828, 830, 888, 902, 914, 924, 932, 944, 958, 968, 988 viscosity reduction, 366 vitamin A, 147, 650, 652, 654 vitamin B1, 604, 625 vitamin B1 hydrochloride, 588 vitamin B1 nitrate, 590 vitamin B12, 630 vitamin B2, 336, 584 vitamin B2 phosphate sodium, 586 vitamin B3, 580 vitamin B5, 592, 600 vitamin B6, 578 vitamin B6 hydrochloride, 582 Index 1015
Index 1016 vitamin C, 606, 610, 614, 638, 646 vitamin C stabilizer, 772, 782, 784 vitamin C, vitamin C-sodium salt, 76, 82 vitamin C-palmitate, 80 vitamin D, 632 vitamin D2, 626, 632 vitamin D3, 626 vitamin E, 104, 112, 574, 594 vitamin E acetate, 576 vitamin G, 584 vitamin H, 612 vitamin K1, 598 vitamin M, 640 vitamin supplement, 104 white 6, 304 wroumin, 317 xanthan, 662, 644, 666, 670, 673, 677, 681, 685, 690, 691, 692, 694, 696, 702, 703, 704, 706, 708, 712, 713, 714, 716, 718, 720, 722, 724, 728–9, 994 xanthophylls, 324 xylanase, 462 xylitol, 529, 939, 961, 1000–1003 yellow 13, 286 yellow 3, 296 yellow 4, 300 yellow fat, 138 yellow iron oxide, 262 yellow, 42, 43, 262 yellow, natural, 228 yellow, natural 27, 328 yellow, natural 5, 316 yellow, quinoline, 237, 263, 286–8, 301, 325, 337, 341 yellow, sunset, 296–8, 317, 325, 329, 333 zinc acetate, 2, 4, 5 zinc oxide, 656 zinc sulphate, 656 zinc sulphate monohydrate, 656– 7
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Food Additives Data Book
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© 2003 by Blackwell Science Ltd, a
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Contents vi Part 3 Colourings 121 A
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Contents viii Dextranase (Penicilli
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Contents x Calcium lactate pentahyd
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Contents xii Calcium disodium ethyl
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Editors Jim Smith, PhD, MBA, FIFST
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Part 14—Sweeteners David K. MacKi
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Part 1 Acidulants
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VAPOUR PRESSURE AT VARIOUS -17.2 (1
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Acceptable daily intake for humans
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Acidulants 8 NAME: Adipic acid CATE
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Acidulants 10 Diisobutyl adipate ca
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Acidulants 12 NAME: Caprylic acid C
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Acidulants 14 FOOD SAFETY ISSUES: L
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Acidulants 16 NAME: Citric acid CAT
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Acidulants 18 FUNCTION IN FOODS: Ci
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Acidulants 20 Monoglyceride citrate
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Acidulants 22 Dipotassium citrate:
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Acidulants 24 NAME: Dehydroacetic R
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Acidulants 26 Doores, S. (1990) pH
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WATER CONTENT MAXIMUM IN %: 0.5 HEA
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REFERENCES: Budavari, S., O’Neill
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TECHNOLOGY OF USE IN FOODS: Glucono
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HEAVY METAL CONTENT MAXIMUM IN 10 p
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It is used to flavour various poult
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Acidulants 40 NAME: Malic acid CATE
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Acidulants 42 The US Internal Reven
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Acidulants 44 NAME: Phosphoric acid
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Acidulants 46 Ammonium phosphate, d
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Acidulants 48 Magnesium phosphate,
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Acidulants 50 Sodium phosphate, dib
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Acidulants 52 cheese, cheese food,
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Acidulants 54 Doores, S. (1990) pH
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VAPOUR PRESSURE AT VARIOUS 4.6 (1 m
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propionate based on the weight of t
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Acidulants 62 NAME: Sodium diacetat
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Acidulants 64 Food Chemicals Codex
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ARSENIC CONTENT MAXIMUM IN ppm: 3 A
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Acidulants 70 NAME: Tartaric acid C
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Acidulants 72 Potassium bitartrate
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Part 2 Antioxidants
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SOLUBILITY % AT VARIOUS TEMPERATURE
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Antioxidants 80 NAME: Ascorbyl palm
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Antioxidants 82 NAME: Sodium ascorb
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Antioxidants 84 NAME: Calcium ascor
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in vegetable oil: @ 25°C 30% cotto
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Antioxidants 90 NAME: Butylated hyd
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Antioxidants 92 REFERENCES: Sustane
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Antioxidants 96 NAME: Propyl gallat
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Antioxidants 98 (USA: contd) Pizza
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FUNCTION IN FOODS: Prevents oxidati
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Antioxidants 104 NAME: Tocopherols,
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Antioxidants 106 NAME: Beta-caroten
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REFERENCES: Schuler, P. (1990) In:
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Antioxidants 112 NAME: Tocopherol,
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Antioxidants 114 NAME: Citric acid
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Antioxidants 116 NAME: Ethylenediam
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Antioxidants 118 NAME: L-Tartaric a
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Part 3 Colourings
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HEAVY METAL CONTENT MAXIMUM 50 IN p
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Colourings 126 NAME: Allura Red AC
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Colourings 128 FOOD SAFETY ISSUES:
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HEAVY METAL CONTENT MAXIMUM IN
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Colourings 134 NAME: Amaranth CATEG
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Colourings 136 LEGISLATION: USA: CA
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PURITY %: Bixin powders 25%; norbix
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STRUCTURE OF ANNATTO: CH 3 CH3 RO C
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BOILING POINT IN °C AT VARIOUS N/A
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REFERENCES: Jackman, R. L., Yada, R
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Colourings 150 NAME: Brilliant Blue
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VAPOUR PRESSURE AT VARIOUS N/A TEMP
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Colourings 158 NAME: Brown HT CATEG
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WATER CONTENT MAXIMUM IN %: 5 HEAVY
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Colourings 168 NAME: Plain caramel
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WATER CONTENT MAXIMUM IN %: Typical
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Colourings 176 NAME: Caustic sulphi
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WATER CONTENT MAXIMUM IN %: Typical
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Colourings 184 NAME: Beetroot red C
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WATER CONTENT MAXIMUM IN %: 21.0% H
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Colourings 192 NAME: Carminic acid
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PURITY %: Not less than 85% dye con
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Colourings 200 NAME: Beta-carotene
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Colourings 202 LEGISLATION: USA: UK
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Colourings 208 NAME: Chlorophyll CA
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Colourings 210 ANTAGONISTS: Sulphur
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Colourings 212 NAME: Chlorophyllin
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Colourings 220 NAME: Copper chlorop
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WATER CONTENT MAXIMUM IN %: N/A HEA
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Colourings 228 NAME: Curcumin CATEG
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Colourings 230 ANTAGONISTS: Strong
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WATER CONTENT MAXIMUM IN %: 15 HEAV
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Colourings 236 NAME: Ethyl ester of
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Colourings 238 When used to colour
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PURITY %: 85% miniumum WATER CONTEN
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Colourings 244 NAME: Gold CATEGORY:
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PURITY %: Not less than 80% total c
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Colourings 252 NAME: Indigotine CAT
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ANTAGONISTS: None known FOOD SAFETY
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Colourings 262 NAME: Yellow iron ox
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Colourings 270 NAME: Monascus CATEG
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Colourings 274 NAME: Brilliant Blac
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PURITY %: Content not less than 85%
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Colourings 282 NAME: Ponceau 4R CAT
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WATER CONTENT MAXIMUM IN %: 30 HEAV
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Colourings 290 NAME: Ponceau SX CAT
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Colourings 292 REFERENCE: Walford,
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ARSENIC CONTENT MAXIMUM IN ppm: 3 A
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PURITY %: 85% total colouring matte
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Colourings 300 NAME: Tartrazine CAT
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Colourings 304 NAME: Titanium dioxi
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Colourings 312 NAME: Vegetable carb
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Colourings 320 NAME: Santalin CATEG
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Colourings 328 NAME: Lycopene CATEG
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OH CH 3 Capsorubin CH3 CH3 CH 3 CH3
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Colourings 340 NAME: Riboflavin-5¢
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Emulsifiers 344 NAME: Mono- and dig
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Emulsifiers 346 LEGISLATION: USA: U
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FUNCTION IN FOODS: Emulsion-stabili
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ALTERNATIVES: Lactic acid esters/ p
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TECHNOLOGY OF USE IN FOODS: Crystal
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FUNCTION IN FOODS: Used in bread an
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TECHNOLOGY OF USE IN FOODS: Can mod
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Emulsifiers 360 NAME: Succinic acid
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Emulsifiers 362 NAME: Tartaric acid
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Emulsifiers 366 NAME: Lecithins CAT
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Emulsifiers 368 NAME: Polyglycerol
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Emulsifiers 370 NAME: Polyglycerol
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Emulsifiers 372 NAME: Propylene gly
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Emulsifiers 374 NAME: Sodium stearo
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Emulsifiers 376 NAME: Calcium stear
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Emulsifiers 378 NAME: Sorbitan este
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Emulsifiers 380 NAME: Polysorbates
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Emulsifiers 382 NAME: Sucrose ester
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Emulsifiers 384 NAME: Ammonium phos
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Emulsifiers 386 NAME: Di-octyl sodi
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Part 5 Enzymes
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ANTAGONISTS: Cereals - inhibited by
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Enzymes 394 activity NAME: Amyloglu
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Enzymes 396 NAME: Anthocyanase CATE
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LEGISLATION: USA: CANADA: GRAS stat
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LEGISLATION: USA: UK and EUROPE: GR
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Enzymes 404 NAME: Beta-glucosidase
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Enzymes 406 NAME: Bromelain CATEGOR
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Enzymes 410 NAME: Cellobiase (Asper
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Enzymes 416 NAME: Dextranase (Penic
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Enzymes 420 NAME: Ficin (Ficus spp.
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Enzymes 422 NAME: Glucoamylase CATE
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Enzymes 424 NAME: Glucose isomerase
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Enzymes 426 NAME: Glucose oxidase C
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Enzymes 428 NAME: Hemicellulase (As
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Enzymes 432 NAME: Invertase CATEGOR
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Enzymes 438 NAME: Microbial rennet
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Enzymes 442 NAME: Papain (papaya sp
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Enzymes 444 NAME: Pectinase CATEGOR
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Enzymes 446 NAME: Penicillin amidas
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REFERENCES: Ash, M., and Ash, I. (1
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Enzymes 452 NAME: Pullulanase CATEG
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Enzymes 458 NAME: Tannase CATEGORY:
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Enzymes 462 NAME: Xylanase CATEGORY
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Flavour Enhancers 464 NAME: Acetic
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Flavour Enhancers 466 (USA: contd)
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Flavour Enhancers 470 NAME: Red alg
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Pre-solubilised: shelf-stable solut
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Flavour Enhancers 476 NAME: Esteras
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LEGISLATION: USA: UK and EUROPE: FD
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solvent; texture modifier; vehicle
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Flavour Enhancers 484 NAME: Licoric
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FUNCTION IN FOODS: Flavour adjuvant
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ANY OTHER RELEVANT INFORMATION: Man
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Flavour Enhancers 494 NAME: Potassi
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Flavour Enhancers 496 NAME: Monosod
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Flavour Enhancers 498 REFERENCE: Le
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ALTERNATIVES: Ammonium chloride/ Ca
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Flavour Enhancers 504 NAME: Sodium
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Flavour Enhancers 506 REFERENCE: Le
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FOOD SAFETY ISSUES: Moderately toxi
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FOOD SAFETY ISSUES: Poison by inges
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TECHNOLOGY OF USE IN FOODS: 1 gram
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LEGISLATION: USA: CANADA: FDA 21CFR
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Flavour Enhancers 522 NAME: Licoric
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Flavour Enhancers 526 NAME: Sucralo
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Flavour Enhancers 528 NAME: Thaumat
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Flavour Enhancers 530 NAME: Potassi
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Flour Additives 536 NAME: Alpha-amy
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Flour Additives 538 NAME: Chlorine
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Flour Additives 540 NAME: Chlorine
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Flour Additives 542 NAME: Glucono-d
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Flour Additives 544 NAME: Disodium
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Flour Additives 546 NAME: Monopotas
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Flour Additives 548 NAME: Hemicellu
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Flour Additives 550 NAME: Calcium t
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Flour Additives 552 NAME: L-Cystein
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Flour Additives 554 NAME: Sodium hy
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Flour Additives 556 NAME: Sodium al
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Part 8 Gases
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Gases 562 NAME: Hydrogen CATEGORY:
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LEGISLATION: USA: FDA 21CFR § 184.
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TECHNOLOGY OF USE IN FOODS: Produce
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and some magnesium-aluminium alloy
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FOOD SAFETY ISSUES: Low toxicity. I
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Nutritive Additives 574 NAME: DL-a-
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Nutritive Additives 576 NAME: DL-a-
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Nutritive Additives 578 NAME: Pyrid
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LEGISLATION: USA: CANADA: Regulatio
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LEGISLATION: USA: CANADA: AUSTRALIA
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LEGISLATION: USA: CANADA: Regulatio
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ANY OTHER RELEVANT INFORMATION: In
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TECHNOLOGY OF USE IN FOODS: Oily su
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Nutritive Additives 600 NAME: Panto
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Nutritive Additives 606 NAME: L-Asc
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Nutritive Additives 608 LEGISLATION
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FOOD SAFETY ISSUES: Some adverse ef
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LEGISLATION: USA: CANADA: GRAS for
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LEGISLATION: USA: CANADA: GRAS. For
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ANTAGONISTS: Acids FOOD SAFETY ISSU
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TECHNOLOGY OF USE IN FOODS: Affects
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ALTERNATIVES: Calcium carbonate, ca
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ANTAGONISTS: Air, humidity, oxygen
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ANTAGONISTS: Light; reducing agents
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LEGISLATION: USA: CANADA: GRAS in s
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FOOD SAFETY ISSUES: Toxicology: LD
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TECHNOLOGY OF USE IN FOODS: Affects
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LEGISLATION: USA: UK and EUROPE: Fo
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TECHNOLOGY OF USE IN FOODS: Soluble
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FOOD SAFETY ISSUES: Poison by intra
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less than 2 years old, Recommended
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FOOD SAFETY ISSUES: Toxicology: LD
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Polysaccharides 660 NAME: Agar CATE
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Polysaccharides 662 NAME: Algin CAT
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Polysaccharides 664 NAME: Alginic a
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Polysaccharides 666 NAME: Ammonium
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Polysaccharides 668 NAME: Gum arabi
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Polysaccharides 670 NAME: Calcium a
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Polysaccharides 672 NAME: Iota-carr
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Polysaccharides 674 Therkelsen, G.
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ALTERNATIVES: Gelatin; gellan; agar
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Polysaccharides 680 NAME: Lambda-ca
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Polysaccharides 682 ANY OTHER RELEV
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particularly potassium and calcium
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Polysaccharides 688 NAME: Cellulose
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Polysaccharides 690 NAME: Chitosan
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Polysaccharides 692 NAME: Carboxyme
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Polysaccharides 694 NAME: Dextran C
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Polysaccharides 696 NAME: Furcellar
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Polysaccharides 698 NAME: Gellan CA
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Polysaccharides 700 NAME: Gum ghatt
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Polysaccharides 702 NAME: Guar gum
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Polysaccharides 704 NAME: Hydroxy e
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Polysaccharides 706 NAME: Hydroxy p
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Polysaccharides 708 NAME: Hydroxy p
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Polysaccharides 710 NAME: Karaya gu
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Polysaccharides 712 NAME: Locust be
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Polysaccharides 714 NAME: Methyl ce
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Polysaccharides 716 NAME: Methyl et
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Polysaccharides 718 NAME: Microcrys
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Polysaccharides 720 NAME: Pectin CA
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Polysaccharides 722 NAME: Propylene
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Polysaccharides 724 NAME: Potassium
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Polysaccharides 726 NAME: Tragacant
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Polysaccharides 728 NAME: Xanthan C
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Part 11 Preservatives
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PURITY %: >99 (anhydrous basis) WAT
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Preservatives 736 NAME: Sodium sorb
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Preservatives 738 LEGISLATION: USA:
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PURITY %: >98 (anhydrous basis) WAT
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Preservatives 744 NAME: Calcium sor
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Preservatives 746 LEGISLATION: USA:
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PURITY %: >99.5 (anhydrous basis) W
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Preservatives 752 NAME: Sodium benz
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Preservatives 754 ANY OTHER RELEVAN
Page 776 and 777:
TECHNOLOGY OF USE IN FOODS: Effecti
Page 778 and 779:
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:
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:
Page 830 and 831:
Page 833 and 834:
Preservatives 814 NAME: Heptyl para
Page 836 and 837:
Part 12 Sequestrants
Page 838 and 839:
Page 840 and 841:
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:
Page 880 and 881:
Part 13 Solvents
Page 882 and 883:
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:
Page 908 and 909:
Page 910 and 911:
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:
Page 918:
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 and 1026: Index 1006 ammonium potassium phosp
Page 1027 and 1028: Index 1008 CAS 9012-54-8, 402 CAS 9
Page 1029 and 1030: Index 1010 edible oils and fats, ED
Page 1031 and 1032: Index 1012 hydrogen peroxide oxidor
Page 1033: Index 1014 688, 690, 692, 694, 696,
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