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FUNCTION IN FOODS: Augments fruit flavours in beverages and candies; prevents discoloration or flavour changes from occurring during oxidative rancidity as a stabilising agent; prevents fermentation in baked products; firming agent, humectant, acidulant, pH control agent, sequestrant TECHNOLOGY OF USE IN FOODS: Direct addition LEGISLATION: USA: FDA and USDA approved: 960 ppm in non-alcoholic beverages; 570 ppm in ice-cream; 5400 ppm in candy; 130 ppm in baked products; 60 ppm in gelatins and puddings; 3700 ppm in chewing gum; 10,000 ppm in condiments REFERENCES: Food Chemical Codex (1981) 3rd edition. National Academy Press, Washington, DC. Ash, M., and Ash, I. (1995) Handbook of Food Additives. Gower Publishing Ltd., Hampshire, UK. L-Tartaric acid 119
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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
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: Antioxidants 118 NAME: L-Tartaric a
Page 141 and 142: Colourings 122 NAME: Alkanet CATEGO
Page 143: Colourings 124 LEGISLATION: USA: UK
Page 146 and 147: PURITY %: Not less than 85% total c
Page 149 and 150: Colourings 130 NAME: Aluminium CATE
Page 151: Colourings 132 LEGISLATION: USA: UK
Page 154 and 155: HEAVY METAL CONTENT MAXIMUM IN 40 p
Page 157 and 158: Colourings 138 NAME: Annatto CATEGO
Page 159 and 160: Colourings 140 TECHNOLOGY OF USE IN
Page 161 and 162: Colourings 142 NAME: Anthocyanin CA
Page 163 and 164: Colourings 144 in ethanol solution:
Page 165 and 166: Colourings 146 NAME: Beta-apo-8¢-c
Page 167: Colourings 148 ANTAGONISTS: Oxidisi
Page 170 and 171: WATER CONTENT MAXIMUM IN %: 15 HEAV
Page 173 and 174: Colourings 154 NAME: Brown FK CATEG
Page 175: Colourings 156 SYNERGISTS: None kno
Page 178 and 179: WATER CONTENT MAXIMUM IN %: 30 HEAV
Page 181 and 182: Colourings 162 NAME: Calcium carbon
Page 183 and 184: Colourings 164 NAME: Canthaxanthin
Page 185: Colourings 166 ANTAGONISTS: Oxidisi
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WATER CONTENT MAXIMUM IN %: Typical
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Colourings 172 NAME: Ammonia carame
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Colourings 174 FOOD SAFETY ISSUES:
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WATER CONTENT MAXIMUM IN %: Typical
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Colourings 180 NAME: Sulphite ammon
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Colourings 182 ANTAGONISTS: N/A FOO
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Colourings 188 NAME: Carmine CATEGO
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Colourings 190 LEGISLATION: USA: CA
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WATER CONTENT MAXIMUM IN %: 5 HEAVY
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Colourings 196 NAME: Carmoisine CAT
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Colourings 204 NAME: Mixed carotene
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Colourings 206 LEGISLATION: USA: UK
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STRUCTURE OF CHLOROPHYLL: CH 2 CH 3
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Colourings 216 NAME: Copper chlorop
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Colourings 224 NAME: Crocin CATEGOR
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PURITY %: 90% total colouring matte
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Colourings 232 NAME: Erythrosine CA
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Colourings 234 FOOD SAFETY ISSUES:
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PURITY %: Not less than 96% of tota
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Colourings 240 NAME: Fast Green FCF
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HEAVY METAL CONTENT MAXIMUM IN
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Colourings 248 NAME: Green S CATEGO
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Colourings 256 NAME: Black iron oxi
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Colourings 258 NAME: Red iron oxide
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Colourings 266 NAME: Litholrubine B
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Colourings 268 REFERENCE: Smith, J.
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WATER CONTENT MAXIMUM IN %: N/A HEA
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STRUCTURE OF MONASCUS PIGMENTS: R C
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Colourings 278 NAME: Patent Blue V
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WATER CONTENT MAXIMUM IN %: 20 HEAV
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Colourings 286 NAME: Quinoline Yell
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Colourings 294 NAME: Silver CATEGOR
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Colourings 296 NAME: Sunset Yellow
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PURITY %: Not less than 85% dye con
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STRUCTURE OF TARTRAZINE: CO 2Na NaO
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ARSENIC CONTENT MAXIMUM IN ppm: 3 A
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Colourings 308 NAME: Red 2G CATEGOR
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Colourings 316 NAME: Safflower CATE
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HEAVY METAL CONTENT MAXIMUM IN
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Colourings 324 NAME: Lutein CATEGOR
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Colourings 332 NAME: Paprika extrac
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Colourings 336 NAME: Riboflavin CAT
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ARSENIC CONTENT MAXIMUM IN ppm: 3 S
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Part 4 Emulsifiers
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in ethanol solution: @ 95% Soluble
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Emulsifiers 348 Acid value max 3; I
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Emulsifiers 350 NAME: Acetic acid e
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Emulsifiers 352 NAME: Citric acid e
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Emulsifiers 354 NAME: Diacetyl tart
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Emulsifiers 356 NAME: Lactic acid e
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Emulsifiers 358 NAME: Mixed acetic
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LEGISLATION: USA: UK and EUROPE: US
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Emulsifiers 364 NAME: Ethoxylated m
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ALTERNATIVES: Mono- and diglyceride
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LEGISLATION: USA: UK and EUROPE: No
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HLB 3-4 (low polarity). Amylose com
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LEGISLATION: USA: UK and EUROPE: AU
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LEGISLATION: USA: UK and EUROPE: No
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Emulsifiers 388 NAME: Stearyl tartr
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Enzymes 390 NAME: Alpha-amylase CAT
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Enzymes 392 NAME: Alpha-galactosida
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SYNERGISTS: Aspergillus oryzae -; A
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Enzymes 398 NAME: Beta-amylase CATE
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Enzymes 400 NAME: Beta-galactosidas
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Enzymes 402 NAME: Beta-glucanase CA
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ANY OTHER RELEVANT INFORMATION: Asp
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Enzymes 408 NAME: Catalase CATEGORY
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Enzymes 412 NAME: Cellulase CATEGOR
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Enzymes 414 NAME: Chymotrypsin (pan
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Enzymes 418 NAME: Diacetyl reductas
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LEGISLATION: USA: CANADA: GRAS from
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LEGISLATION: USA: UK and EUROPE: GR
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REFERENCES: Ash, M., and Ash, I. (1
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REFERENCES: Ash, M., and Ash, I. (1
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Enzymes 430 NAME: Inulinase CATEGOR
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Enzymes 434 NAME: Lipase CATEGORY:
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Enzymes 436 NAME: Metallo-neutral p
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Enzymes 440 NAME: Naringinase (Peni
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LEGISLATION: USA: CANADA: GRAS from
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LEGISLATION: USA: CANADA: GRAS sour
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Enzymes 448 NAME: Pepsin (porcine m
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Enzymes 450 NAME: Peroxidase (horse
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Enzymes 454 NAME: Rennet (bovine ab
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Enzymes 456 NAME: Subtilisin CATEGO
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Enzymes 460 NAME: Trypsin (pancreat
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Part 6 Flavour Enhancers
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FOOD SAFETY ISSUES: Human poison by
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Flavour Enhancers 468 NAME: Brown a
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Flavour Enhancers 472 NAME: Ammonia
Page 493:
Flavour Enhancers 474 REFERENCES: L
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Flavour Enhancers 478 NAME: Disodiu
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Flavour Enhancers 480 NAME: Lactic
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Flavour Enhancers 482 REFERENCE: Le
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Flavour Enhancers 486 NAME: Magnesi
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Flavour Enhancers 488 NAME: Malic a
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Flavour Enhancers 490 FOOD SAFETY I
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Flavour Enhancers 492 NAME: Ammoniu
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REFERENCE: Lewis, R. J., Sr. (1989)
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TECHNOLOGY OF USE IN FOODS: pH of a
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Flavour Enhancers 500 NAME: Potassi
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Flavour Enhancers 502 (USA: contd)
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TECHNOLOGY OF USE IN FOODS: Long-te
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Flavour Enhancers 508 NAME: Succini
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Flavour Enhancers 510 NAME: Tannic
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Flavour Enhancers 512 NAME: L-Tarta
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Flavour Enhancers 514 NAME: Ethyl m
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Flavour Enhancers 516 NAME: Glycine
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Flavour Enhancers 518 NAME: L-Gluta
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Flavour Enhancers 520 NAME: Licoric
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Flavour Enhancers 524 NAME: Magnesi
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REFERENCE: Lewis, R. J., Sr. (1989)
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thermal stability is affected mainl
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Flavour Enhancers 532 NAME: Sodium
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Part 7 Flour Additives
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REFERENCES: Pritchard, P. E. (1992)
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FOOD SAFETY ISSUES: Chlorine dioxid
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SOLUBILITY % AT VARIOUS TEMPERATURE
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TECHNOLOGY OF USE IN FOODS: When us
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TECHNOLOGY OF USE IN FOODS: Sodium
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TECHNOLOGY OF USE IN FOODS: This ac
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LEGISLATION: USA: CANADA: Permitted
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ALTERNATIVES: Sodium acid pyrophosp
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TECHNOLOGY OF USE IN FOODS: L-Cyste
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TECHNOLOGY OF USE IN FOODS: A satis
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FOOD SAFETY ISSUES: The provisional
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Gases 560 NAME: Argon CATEGORY: Pac
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Gases 564 NAME: Nitrous oxide CATEG
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Gases 566 NAME: Ozone CATEGORY: Gas
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Gases 568 NAME: Carbon dioxide CATE
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Gases 570 NAME: Nitrogen CATEGORY:
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Part 9 Nutritive Additives
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LEGISLATION: USA: CANADA: Regulatio
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LEGISLATION: USA: CANADA: Regulatio
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Nutritive Additives 580 NAME: Nicot
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Nutritive Additives 582 NAME: Pyrid
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Nutritive Additives 584 NAME: Ribof
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Nutritive Additives 586 NAME: Ribof
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Nutritive Additives 588 NAME: Thiam
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Nutritive Additives 592 NAME: Calci
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Nutritive Additives 594 NAME: Natur
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Nutritive Additives 596 NAME: Beta-
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Nutritive Additives 598 NAME: Phyto
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Nutritive Additives 602 NAME: Niaci
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Page 626 and 627:
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Nutritive Additives 610 NAME: Ascor
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Nutritive Additives 612 NAME: Bioti
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Nutritive Additives 626 NAME: Chole
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Nutritive Additives 628 NAME: Cupri
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Nutritive Additives 630 NAME: Cyano
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Nutritive Additives 632 NAME: Ergoc
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Nutritive Additives 634 NAME: Ferro
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Nutritive Additives 636 NAME: Ferri
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Nutritive Additives 638 NAME: Ferro
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Nutritive Additives 640 NAME: Folic
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Nutritive Additives 642 NAME: Magne
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Nutritive Additives 644 NAME: Magne
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Nutritive Additives 646 NAME: Sodiu
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Nutritive Additives 648 NAME: Reduc
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Nutritive Additives 650 NAME: Retin
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Page 673 and 674:
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Nutritive Additives 656 NAME: Zinc
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Part 10 Polysaccharides
Page 680 and 681:
Agar is a mixture of agaran (agaros
Page 682 and 683:
Alginates are composed of blocks of
Page 684 and 685:
SYNERGISTS: Divalent ion, pectins A
Page 686 and 687:
Page 688 and 689:
Large quantities of gum arabic are
Page 690 and 691:
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TECHNOLOGY OF USE IN FOODS: Carrage
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Polysaccharides 676 NAME: Kappa-car
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Polysaccharides 678 REFERENCES: Ash
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TECHNOLOGY OF USE IN FOODS: Carrage
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Polysaccharides 684 NAME: Carrageen
Page 705:
Polysaccharides 686 LEGISLATION: US
Page 708 and 709:
LEGISLATION: USA: UK and EUROPE: AU
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SYNERGISTS: Xanthan ANTAGONISTS: No
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The viscosity of carboxymethyl cell
Page 714 and 715:
In comparison with many other polys
Page 716 and 717:
SYNERGISTS: Casein; chitosan; locus
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Forms strong, brittle gels which ar
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FOOD SAFETY ISSUES: Non-toxic. The
Page 722 and 723:
synergistic interaction with xantha
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Hydroxy ethyl cellulose has useful
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TECHNOLOGY OF USE IN FOODS: Hydroxy
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TECHNOLOGY OF USE IN FOODS: Hydroxy
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LEGISLATION: Usage level: Limitatio
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formation. The synergistic interact
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Methyl celluloses have four importa
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increasing molecular weight and dec
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FOOD SAFETY ISSUES: Mildly toxic. L
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LEGISLATION: Usage level: Limitatio
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SYNERGISTS: Guar; locust bean gum A
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Preservatives 732 NAME: Sorbic acid
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Preservatives 734 SYNERGISTS: Sulph
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Preservatives 740 NAME: Potassium s
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Preservatives 742 ANTAGONISTS: Non-
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Preservatives 748 NAME: Benzoic aci
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Preservatives 750 LEGISLATION: USA:
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TECHNOLOGY OF USE IN FOODS: Usage l
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Preservatives 756 NAME: Potassium b
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Preservatives 758 NAME: Calcium ben
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Preservatives 760 NAME: Ethyl-4-hyd
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Preservatives 762 NAME: Ethyl-4-hyd
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Preservatives 768 NAME: Methyl para
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Preservatives 770 NAME: Methyl-4-hy
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TECHNOLOGY OF USE IN FOODS: Multifu
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TECHNOLOGY OF USE IN FOODS: Multifu
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FUNCTION IN FOODS: Antimicrobial pr
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LEGISLATION: USA: UK and EUROPE: CA
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FOOD SAFETY ISSUES: Normal humans a
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TECHNOLOGY OF USE IN FOODS: Impregn
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LEGISLATION: USA: UK and EUROPE: EP
Page 811:
Preservatives 792 NAME: Thiabendazo
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TECHNOLOGY OF USE IN FOODS: Cheese
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Preservatives 798 NAME: Potassium n
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Preservatives 800 NAME: Sodium nitr
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Preservatives 802 NAME: Sodium nitr
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Preservatives 804 NAME: Potassium n
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Preservatives 806 NAME: Propionic a
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Preservatives 808 NAME: Sodium prop
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Preservatives 810 NAME: Calcium pro
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Preservatives 812 NAME: Potassium p
Page 834:
TECHNOLOGY OF USE IN FOODS: Antioxi
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Sequestrants 818 NAME: Calcium acet
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Sequestrants 820 NAME: Calcium chlo
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Sequestrants 822 NAME: Calcium citr
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Sequestrants 824 NAME: Calcium gluc
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Sequestrants 826 NAME: Calcium sulp
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Sequestrants 828 NAME: Calcium diso
Page 849 and 850:
Sequestrants 830 NAME: Citric acid
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Sequestrants 832 FOOD SAFETY ISSUES
Page 854 and 855:
FUNCTION IN FOODS: Stabilises lard
Page 856 and 857:
LEGISLATION: USA: UK and EUROPE: FD
Page 858 and 859:
TECHNOLOGY OF USE IN FOODS: 1% solu
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Sequestrants 842 NAME: Potassium ph
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Sequestrants 844 NAME: Potassium ph
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Sequestrants 846 NAME: Potassium so
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Sequestrants 848 NAME: Manganese ci
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FUNCTION IN FOODS: Used as a buffer
Page 872 and 873:
everages; decreases loss of carbona
Page 874 and 875:
LEGISLATION: USA: UK and EUROPE: FD
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Sequestrants 858 NAME: Phosphoric a
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Sequestrants 860 NAME: Potassium di
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Solvents 862 NAME: Acetic acid CATE
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Solvents 864 LEGISLATION: USA: CANA
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REFERENCES: Lewis, R. J. (1989) Foo
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ARSENIC CONTENT MAXIMUM IN ppm: 3 S
Page 892 and 893:
Page 894 and 895:
TECHNOLOGY OF USE IN FOODS: Excelle
Page 896 and 897:
TECHNOLOGY OF USE IN FOODS: Slightl
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TECHNOLOGY OF USE IN FOODS: Keep ti
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HEAVY METAL CONTENT MAXIMUM IN 5 pp
Page 905 and 906:
Solvents 886 NAME: Isopropanol CATE
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Solvents 888 NAME: Lactic acid (D,
Page 909 and 910:
Solvents 890 NAME: Methanol CATEGOR
Page 911 and 912:
Solvents 892 NAME: Mono- and diglyc
Page 913 and 914:
Solvents 894 NAME: Octyl alcohol CA
Page 915 and 916:
Solvents 896 NAME: 1,2-Propanediol
Page 917 and 918:
Solvents 898 NAME: Triacetyl glycer
Page 920 and 921:
Part 14 Sweeteners
Page 922 and 923:
Page 924 and 925:
Commercially successful combination
Page 926 and 927:
(5) Dry bases for gelatins, pudding
Page 928 and 929:
No approval required for use in man
Page 931:
Sweeteners 912 NAME: Arabinose CATE
Page 934 and 935:
Page 936 and 937:
neutral solutions such as dairy pro
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(9) Frozen stick-type confections a
Page 940 and 941:
Table IX - Food additives that may
Page 942 and 943:
Minifie, B. W. (1989) Chocolate, Co
Page 944 and 945:
Characteristics of sweeteners (1 :1
Page 946 and 947:
In 1985, National Academic of Scien
Page 948 and 949:
(b) the energy value of the sweeten
Page 951 and 952:
Sweeteners 932 NAME: Glycyrrhizin C
Page 953 and 954:
Sweeteners 934 (2) Ammoniated glycy
Page 955:
Sweeteners 936 ANY OTHER RELEVANT I
Page 958 and 959:
Does not produce a cooling sensatio
Page 960 and 961:
FUNCTION IN FOODS: Bulking agent: a
Page 963 and 964:
Sweeteners 944 NAME: Maltitol CATEG
Page 965 and 966:
Sweeteners 946 - Mesh size: MR 100,
Page 967:
Sweeteners 948 REFERENCES: Smith, J
Page 970 and 971:
TECHNOLOGY OF USE IN FOODS: Functio
Page 972 and 973:
(c) The ingredient is used as an an
Page 975:
Sweeteners 956 NAME: Monellin CATEG
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PROPERTIES AND APPEARANCE: Sodium s
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SYNERGISTS: With isomalt, it masks
Page 982 and 983:
(e) Manufacturers who do not custom
Page 984 and 985:
E.01.005 - Commencing June 1, 1979,
Page 987 and 988:
Sweeteners 968 NAME: Sorbitol CATEG
Page 989 and 990:
Sweeteners 970 - increased resistan
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Sweeteners 972 Sorbitol solution, U
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Sweeteners 974 Solubility at 37°C:
Page 995 and 996:
Sweeteners 976 Used as a humectant
Page 997 and 998:
Sweeteners 978 (b) The ingredient m
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Sweeteners 980 - Maximum level: 5 m
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Sweeteners 982 NAME: Stevioside CAT
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Sweeteners 984 LEGISLATION: USA: No
Page 1005:
Sweeteners 986 Taste profile improv
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TECHNOLOGY OF USE IN FOODS: Stable
Page 1010 and 1011:
ANY OTHER RELEVANT INFORMATION: Tri
Page 1012 and 1013:
Due to licorice taste and delayed s
Page 1014 and 1015:
Regulatory Status: ADI level as of
Page 1016 and 1017:
REFERENCES: Smith, J. (1991) Food A
Page 1019 and 1020:
Sweeteners 1000 NAME: Xylitol CATEG
Page 1021 and 1022:
Sweeteners 1002 Suitable for diabet
Page 1024 and 1025:
(1,1-dimethylethyl)-4 methyoxypheno
Page 1026 and 1027:
calcium phosphate dibasic, 616, 618
Page 1028 and 1029:
diethyl tartrate, 70, 876-7 diferoy
Page 1030 and 1031:
ethyl paraben, 762 ethyl tartrate,
Page 1032 and 1033:
methylacetopyronone, 24 methylcellu
Page 1034 and 1035:
sodium sorbate, 733, 736-8, 741, 74
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Food additives data book - wordpres

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