Food additives data book - wordpres

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Editors Jim Smith, PhD, MBA, FIFST Director, Strategic Research & Technical Services Prince Edward Island Food Technology Centre PO Box 2000 101 Belvedere Avenue Charlottetown Prince Edward Island Canada C1A 7N8 Lily Hong-Shum, MSc Food Scientist, R&D Newlywed Foods 9110-23 Ave Edmonton, Alberta Canada T6N 1H9 formerly Food Scientist with Prince Edward Island Food Technology Centre PO Box 2000 101 Belvedere Avenue Charlottetown Prince Edward Island Canada C1A 7N8 Contributors Part 1—Acidulants Stephanie Doores Associate Professor of Food Science The Pennsylvania State University Department of Food Science 103 Borland Laboratory University Park PA 16802 USA List of Contributors Part 2—Antioxidants Fereidoon Shahidi, PhD, FCIFST, FACS Professor of Food Biochemistry Department of Biochemistry, Memorial University of Newfoundland St John’s Newfoundland Canada A1B 3X9 P.K.J.P.D. (Janitha) Wanasundara Professional Research Associate University of Saskatchewan Department of Applied Microbiology and Food Science College of Agriculture, Room 3E68 51 Campus Drive Saskatoon Saskatchewan Canada S7N 5A8 Part 3—Colourings Paul Collins GNT UK Ltd 14, Stadium Business Court Millennium Way Pride Park Derby Derbyshire DE24 8HP England formerly with Overseal Foods Ltd Park Road Overseal Derbyshire DE12 6JK England
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 16 and 17: List of Contributors xvi The late P
Page 19 and 20: How to Use This Book The prudent us
Page 21 and 22: Acidulants 2 NAME: Acetic acid CATE
Page 23 and 24: Acidulants 4 for chewing gum, fats
Page 25: Acidulants 6 Food Chemicals Codex (
Page 28 and 29: 222 (20 mm) 240.5 (40 mm) 265 (100
Page 30 and 31: Doores, S. (1990) pH Control Agents
Page 32 and 33: PURITY %: 99.6 WATER CONTENT MAXIMU
Page 34 and 35: Food Chemicals Codex (1996) 4th edn
Page 36 and 37: DENSITY AT 20°C (AND OTHER 1.665 (
Page 38 and 39: combination with other acids after
Page 40 and 41: Triethyl citrate is GRAS for miscel
Page 42 and 43: Doores, S. (1993) Organic Acids. In
Page 44 and 45: SOLUBILITY % AT VARIOUS TEMPERATURE
Page 47 and 48: Acidulants 28 NAME: Fumaric acid CA
Page 49 and 50: Acidulants 30 and processed cereals
Page 51 and 52: Acidulants 32 NAME: Glucono-delta-l
Page 53 and 54: Acidulants 34 NAME: Lactic acid CAT
Page 55 and 56: Acidulants 36 Butyl lactate is used
Page 57: Acidulants 38 Office of the Federal
Page 60 and 61: ARSENIC CONTENT MAXIMUM IN ppm: 3 A
Page 62 and 63: Food Chemicals Codex (1996) 4th edn
Page 64 and 65:
IONISATION CONSTANT AT 25°C: 7.52
Page 66 and 67:
sequestrant, stabiliser, yeast food
Page 68 and 69:
level, and 0.5% of phosphate in pro
Page 70 and 71:
esinous and polymeric coatings and
Page 72 and 73:
Magnesium phosphate tribasic: 21 CF
Page 75 and 76:
Acidulants 56 NAME: Propionic acid
Page 77 and 78:
Acidulants 58 pasteurised process c
Page 79:
Acidulants 60 REFERENCES: Budavari,
Page 82 and 83:
utter and wrapping materials, pH co
Page 85 and 86:
Acidulants 66 NAME: Succinic acid C
Page 87:
Acidulants 68 LEGISLATION: USA: Suc
Page 90 and 91:
HEAVY METAL CONTENT MAXIMUM IN 10 p
Page 92:
REFERENCES: Budavari, S., O’Neill
Page 95 and 96:
Antioxidants 76 NAME: Ascorbic acid
Page 97:
Antioxidants 78 REFERENCES: Ash, M.
Page 100 and 101:
in vegetable oil: Coconut oil @ 25
Page 102 and 103:
ALTERNATIVES: L-ascorbic acid, calc
Page 105 and 106:
Antioxidants 86 NAME: Butylated hyd
Page 107:
Antioxidants 88 (USA: contd) Emulsi
Page 110 and 111:
in ethanol solution solution: @ 100
Page 113:
Antioxidants 94 NAME: Ethoxyquin CA
Page 116 and 117:
SOLUBILITY % AT VARIOUS TEMPERATURE
Page 119 and 120:
Antioxidants 100 NAME: Tert-butyl h
Page 121:
Antioxidants 102 REFERENCES: Sustan
Page 124 and 125:
SYNERGISTS: Citric acid; ascorbyl p
Page 127 and 128:
Antioxidants 108 NAME: Rosemary ext
Page 129:
Antioxidants 110 NAME: Tea extract
Page 132 and 133:
TECHNOLOGY OF USE IN FOODS: Can be
Page 134 and 135:
Page 136 and 137:
SYNERGISTS: BHT; PG LEGISLATION: GM
Page 138:
FUNCTION IN FOODS: Augments fruit f
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:
Page 154 and 155:
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:
Page 181 and 182:
Colourings 162 NAME: Calcium carbon
Page 183 and 184:
Colourings 164 NAME: Canthaxanthin
Page 185:
Colourings 166 ANTAGONISTS: Oxidisi
Page 188 and 189:
WATER CONTENT MAXIMUM IN %: Typical
Page 191 and 192:
Colourings 172 NAME: Ammonia carame
Page 193:
Colourings 174 FOOD SAFETY ISSUES:
Page 196 and 197:
WATER CONTENT MAXIMUM IN %: Typical
Page 199 and 200:
Colourings 180 NAME: Sulphite ammon
Page 201:
Colourings 182 ANTAGONISTS: N/A FOO
Page 204 and 205:
Page 207 and 208:
Colourings 188 NAME: Carmine CATEGO
Page 209:
Colourings 190 LEGISLATION: USA: CA
Page 212 and 213:
WATER CONTENT MAXIMUM IN %: 5 HEAVY
Page 215 and 216:
Colourings 196 NAME: Carmoisine CAT
Page 217:
Page 220 and 221:
Page 223 and 224:
Colourings 204 NAME: Mixed carotene
Page 225:
Page 228 and 229:
Page 230 and 231:
STRUCTURE OF CHLOROPHYLL: CH 2 CH 3
Page 232 and 233:
Page 235 and 236:
Colourings 216 NAME: Copper chlorop
Page 237:
Page 240 and 241:
Page 243 and 244:
Colourings 224 NAME: Crocin CATEGOR
Page 245:
Page 248 and 249:
PURITY %: 90% total colouring matte
Page 251 and 252:
Colourings 232 NAME: Erythrosine CA
Page 253:
Colourings 234 FOOD SAFETY ISSUES:
Page 256 and 257:
PURITY %: Not less than 96% of tota
Page 259 and 260:
Colourings 240 NAME: Fast Green FCF
Page 261:
Page 264 and 265:
HEAVY METAL CONTENT MAXIMUM IN
Page 267 and 268:
Colourings 248 NAME: Green S CATEGO
Page 269:
Page 272 and 273:
Page 275 and 276:
Colourings 256 NAME: Black iron oxi
Page 277 and 278:
Colourings 258 NAME: Red iron oxide
Page 279:
Page 282 and 283:
Page 285 and 286:
Colourings 266 NAME: Litholrubine B
Page 287:
Colourings 268 REFERENCE: Smith, J.
Page 290 and 291:
WATER CONTENT MAXIMUM IN %: N/A HEA
Page 292 and 293:
STRUCTURE OF MONASCUS PIGMENTS: R C
Page 294 and 295:
Page 297 and 298:
Colourings 278 NAME: Patent Blue V
Page 299:
Page 302 and 303:
Page 305 and 306:
Colourings 286 NAME: Quinoline Yell
Page 307:
Page 310 and 311:
Page 313 and 314:
Colourings 294 NAME: Silver CATEGOR
Page 315 and 316:
Colourings 296 NAME: Sunset Yellow
Page 317:
Page 320 and 321:
PURITY %: Not less than 85% dye con
Page 322 and 323:
STRUCTURE OF TARTRAZINE: CO 2Na NaO
Page 324 and 325:
ARSENIC CONTENT MAXIMUM IN ppm: 3 A
Page 327 and 328:
Colourings 308 NAME: Red 2G CATEGOR
Page 329:
Page 332 and 333:
Page 335 and 336:
Colourings 316 NAME: Safflower CATE
Page 337:
Page 340 and 341:
HEAVY METAL CONTENT MAXIMUM IN
Page 343 and 344:
Colourings 324 NAME: Lutein CATEGOR
Page 345:
Page 348 and 349:
Page 351 and 352:
Colourings 332 NAME: Paprika extrac
Page 353 and 354:
Page 355 and 356:
Colourings 336 NAME: Riboflavin CAT
Page 357:
Page 360 and 361:
ARSENIC CONTENT MAXIMUM IN ppm: 3 S
Page 362 and 363:
Part 4 Emulsifiers
Page 364 and 365:
in ethanol solution: @ 95% Soluble
Page 367 and 368:
Emulsifiers 348 Acid value max 3; I
Page 369 and 370:
Emulsifiers 350 NAME: Acetic acid e
Page 371 and 372:
Emulsifiers 352 NAME: Citric acid e
Page 373 and 374:
Emulsifiers 354 NAME: Diacetyl tart
Page 375 and 376:
Emulsifiers 356 NAME: Lactic acid e
Page 377:
Emulsifiers 358 NAME: Mixed acetic
Page 380 and 381:
LEGISLATION: USA: UK and EUROPE: US
Page 383:
Emulsifiers 364 NAME: Ethoxylated m
Page 386 and 387:
ALTERNATIVES: Mono- and diglyceride
Page 388 and 389:
Page 390 and 391:
LEGISLATION: USA: UK and EUROPE: No
Page 392 and 393:
HLB 3-4 (low polarity). Amylose com
Page 394 and 395:
Page 396 and 397:
Page 398 and 399:
LEGISLATION: USA: UK and EUROPE: AU
Page 400 and 401:
Page 402 and 403:
Page 404 and 405:
LEGISLATION: USA: UK and EUROPE: No
Page 407 and 408:
Emulsifiers 388 NAME: Stearyl tartr
Page 409 and 410:
Enzymes 390 NAME: Alpha-amylase CAT
Page 411:
Enzymes 392 NAME: Alpha-galactosida
Page 414 and 415:
SYNERGISTS: Aspergillus oryzae -; A
Page 417 and 418:
Enzymes 398 NAME: Beta-amylase CATE
Page 419 and 420:
Enzymes 400 NAME: Beta-galactosidas
Page 421:
Enzymes 402 NAME: Beta-glucanase CA
Page 424 and 425:
ANY OTHER RELEVANT INFORMATION: Asp
Page 427:
Enzymes 408 NAME: Catalase CATEGORY
Page 431 and 432:
Enzymes 412 NAME: Cellulase CATEGOR
Page 433:
Enzymes 414 NAME: Chymotrypsin (pan
Page 437:
Enzymes 418 NAME: Diacetyl reductas
Page 440 and 441:
LEGISLATION: USA: CANADA: GRAS from
Page 442 and 443:
LEGISLATION: USA: UK and EUROPE: GR
Page 444 and 445:
REFERENCES: Ash, M., and Ash, I. (1
Page 446 and 447:
REFERENCES: Ash, M., and Ash, I. (1
Page 449:
Enzymes 430 NAME: Inulinase CATEGOR
Page 453 and 454:
Enzymes 434 NAME: Lipase CATEGORY:
Page 455:
Enzymes 436 NAME: Metallo-neutral p
Page 459:
Enzymes 440 NAME: Naringinase (Peni
Page 462 and 463:
LEGISLATION: USA: CANADA: GRAS from
Page 464 and 465:
LEGISLATION: USA: CANADA: GRAS sour
Page 467 and 468:
Enzymes 448 NAME: Pepsin (porcine m
Page 469:
Enzymes 450 NAME: Peroxidase (horse
Page 473 and 474:
Enzymes 454 NAME: Rennet (bovine ab
Page 475:
Enzymes 456 NAME: Subtilisin CATEGO
Page 479:
Enzymes 460 NAME: Trypsin (pancreat
Page 482 and 483:
Part 6 Flavour Enhancers
Page 484 and 485:
FOOD SAFETY ISSUES: Human poison by
Page 487:
Flavour Enhancers 468 NAME: Brown a
Page 491 and 492:
Flavour Enhancers 472 NAME: Ammonia
Page 493:
Flavour Enhancers 474 REFERENCES: L
Page 497 and 498:
Flavour Enhancers 478 NAME: Disodiu
Page 499 and 500:
Flavour Enhancers 480 NAME: Lactic
Page 501:
Flavour Enhancers 482 REFERENCE: Le
Page 505 and 506:
Flavour Enhancers 486 NAME: Magnesi
Page 507 and 508:
Flavour Enhancers 488 NAME: Malic a
Page 509 and 510:
Flavour Enhancers 490 FOOD SAFETY I
Page 511:
Flavour Enhancers 492 NAME: Ammoniu
Page 514 and 515:
REFERENCE: Lewis, R. J., Sr. (1989)
Page 516 and 517:
TECHNOLOGY OF USE IN FOODS: pH of a
Page 519 and 520:
Flavour Enhancers 500 NAME: Potassi
Page 521:
Flavour Enhancers 502 (USA: contd)
Page 524 and 525:
TECHNOLOGY OF USE IN FOODS: Long-te
Page 527 and 528:
Flavour Enhancers 508 NAME: Succini
Page 529 and 530:
Flavour Enhancers 510 NAME: Tannic
Page 531 and 532:
Flavour Enhancers 512 NAME: L-Tarta
Page 533 and 534:
Flavour Enhancers 514 NAME: Ethyl m
Page 535 and 536:
Flavour Enhancers 516 NAME: Glycine
Page 537 and 538:
Flavour Enhancers 518 NAME: L-Gluta
Page 539:
Flavour Enhancers 520 NAME: Licoric
Page 543:
Flavour Enhancers 524 NAME: Magnesi
Page 546 and 547:
REFERENCE: Lewis, R. J., Sr. (1989)
Page 548 and 549:
thermal stability is affected mainl
Page 551 and 552:
Flavour Enhancers 532 NAME: Sodium
Page 554 and 555:
Part 7 Flour Additives
Page 556 and 557:
REFERENCES: Pritchard, P. E. (1992)
Page 558 and 559:
FOOD SAFETY ISSUES: Chlorine dioxid
Page 560 and 561:
Page 562 and 563:
TECHNOLOGY OF USE IN FOODS: When us
Page 564 and 565:
TECHNOLOGY OF USE IN FOODS: Sodium
Page 566 and 567:
TECHNOLOGY OF USE IN FOODS: This ac
Page 568 and 569:
LEGISLATION: USA: CANADA: Permitted
Page 570 and 571:
ALTERNATIVES: Sodium acid pyrophosp
Page 572 and 573:
TECHNOLOGY OF USE IN FOODS: L-Cyste
Page 574 and 575:
TECHNOLOGY OF USE IN FOODS: A satis
Page 576:
FOOD SAFETY ISSUES: The provisional
Page 579:
Gases 560 NAME: Argon CATEGORY: Pac
Page 583 and 584:
Gases 564 NAME: Nitrous oxide CATEG
Page 585 and 586:
Gases 566 NAME: Ozone CATEGORY: Gas
Page 587 and 588:
Gases 568 NAME: Carbon dioxide CATE
Page 589 and 590:
Gases 570 NAME: Nitrogen CATEGORY:
Page 592 and 593:
Part 9 Nutritive Additives
Page 594 and 595:
LEGISLATION: USA: CANADA: Regulatio
Page 596 and 597:
LEGISLATION: USA: CANADA: Regulatio
Page 599 and 600:
Nutritive Additives 580 NAME: Nicot
Page 601 and 602:
Nutritive Additives 582 NAME: Pyrid
Page 603 and 604:
Nutritive Additives 584 NAME: Ribof
Page 605 and 606:
Nutritive Additives 586 NAME: Ribof
Page 607 and 608:
Nutritive Additives 588 NAME: Thiam
Page 609 and 610:
Page 611 and 612:
Nutritive Additives 592 NAME: Calci
Page 613 and 614:
Nutritive Additives 594 NAME: Natur
Page 615 and 616:
Nutritive Additives 596 NAME: Beta-
Page 617:
Nutritive Additives 598 NAME: Phyto
Page 621 and 622:
Nutritive Additives 602 NAME: Niaci
Page 623:
Page 626 and 627:
Page 629 and 630:
Nutritive Additives 610 NAME: Ascor
Page 631 and 632:
Nutritive Additives 612 NAME: Bioti
Page 633 and 634:
Page 635 and 636:
Page 637 and 638:
Page 639 and 640:
Page 641 and 642:
Page 643 and 644:
Page 645 and 646:
Nutritive Additives 626 NAME: Chole
Page 647 and 648:
Nutritive Additives 628 NAME: Cupri
Page 649 and 650:
Nutritive Additives 630 NAME: Cyano
Page 651 and 652:
Nutritive Additives 632 NAME: Ergoc
Page 653 and 654:
Nutritive Additives 634 NAME: Ferro
Page 655 and 656:
Nutritive Additives 636 NAME: Ferri
Page 657 and 658:
Nutritive Additives 638 NAME: Ferro
Page 659 and 660:
Nutritive Additives 640 NAME: Folic
Page 661 and 662:
Nutritive Additives 642 NAME: Magne
Page 663 and 664:
Nutritive Additives 644 NAME: Magne
Page 665 and 666:
Nutritive Additives 646 NAME: Sodiu
Page 667 and 668:
Nutritive Additives 648 NAME: Reduc
Page 669 and 670:
Nutritive Additives 650 NAME: Retin
Page 671 and 672:
Page 673 and 674:
Page 675 and 676:
Nutritive Additives 656 NAME: Zinc
Page 678 and 679:
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:
Page 692 and 693:
TECHNOLOGY OF USE IN FOODS: Carrage
Page 695 and 696:
Polysaccharides 676 NAME: Kappa-car
Page 697:
Polysaccharides 678 REFERENCES: Ash
Page 700 and 701:
TECHNOLOGY OF USE IN FOODS: Carrage
Page 703 and 704:
Polysaccharides 684 NAME: Carrageen
Page 705:
Polysaccharides 686 LEGISLATION: US
Page 708 and 709:
LEGISLATION: USA: UK and EUROPE: AU
Page 710 and 711:
SYNERGISTS: Xanthan ANTAGONISTS: No
Page 712 and 713:
The viscosity of carboxymethyl cell
Page 714 and 715:
In comparison with many other polys
Page 716 and 717:
SYNERGISTS: Casein; chitosan; locus
Page 718 and 719:
Forms strong, brittle gels which ar
Page 720 and 721:
FOOD SAFETY ISSUES: Non-toxic. The
Page 722 and 723:
synergistic interaction with xantha
Page 724 and 725:
Hydroxy ethyl cellulose has useful
Page 726 and 727:
TECHNOLOGY OF USE IN FOODS: Hydroxy
Page 728 and 729:
TECHNOLOGY OF USE IN FOODS: Hydroxy
Page 730 and 731:
LEGISLATION: Usage level: Limitatio
Page 732 and 733:
formation. The synergistic interact
Page 734 and 735:
Methyl celluloses have four importa
Page 736 and 737:
Page 738 and 739:
Page 740 and 741:
increasing molecular weight and dec
Page 742 and 743:
FOOD SAFETY ISSUES: Mildly toxic. L
Page 744 and 745:
Page 746 and 747:
LEGISLATION: Usage level: Limitatio
Page 748:
SYNERGISTS: Guar; locust bean gum A
Page 751 and 752:
Preservatives 732 NAME: Sorbic acid
Page 753:
Preservatives 734 SYNERGISTS: Sulph
Page 756 and 757:
Page 759 and 760:
Preservatives 740 NAME: Potassium s
Page 761:
Preservatives 742 ANTAGONISTS: Non-
Page 764 and 765:
Page 767 and 768:
Preservatives 748 NAME: Benzoic aci
Page 769:
Preservatives 750 LEGISLATION: USA:
Page 772 and 773:
TECHNOLOGY OF USE IN FOODS: Usage l
Page 775 and 776:
Preservatives 756 NAME: Potassium b
Page 777 and 778:
Preservatives 758 NAME: Calcium ben
Page 779 and 780:
Preservatives 760 NAME: Ethyl-4-hyd
Page 781:
Preservatives 762 NAME: Ethyl-4-hyd
Page 784 and 785:
Page 787 and 788:
Preservatives 768 NAME: Methyl para
Page 789:
Preservatives 770 NAME: Methyl-4-hy
Page 792 and 793:
Page 794 and 795:
Page 796 and 797:
TECHNOLOGY OF USE IN FOODS: Multifu
Page 798 and 799:
TECHNOLOGY OF USE IN FOODS: Multifu
Page 800 and 801:
FUNCTION IN FOODS: Antimicrobial pr
Page 802 and 803:
LEGISLATION: USA: UK and EUROPE: CA
Page 804 and 805:
FOOD SAFETY ISSUES: Normal humans a
Page 806 and 807:
TECHNOLOGY OF USE IN FOODS: Impregn
Page 808 and 809:
LEGISLATION: USA: UK and EUROPE: EP
Page 811:
Preservatives 792 NAME: Thiabendazo
Page 814 and 815:
TECHNOLOGY OF USE IN FOODS: Cheese
Page 817 and 818:
Preservatives 798 NAME: Potassium n
Page 819 and 820:
Preservatives 800 NAME: Sodium nitr
Page 821 and 822:
Preservatives 802 NAME: Sodium nitr
Page 823 and 824:
Preservatives 804 NAME: Potassium n
Page 825 and 826:
Preservatives 806 NAME: Propionic a
Page 827 and 828:
Preservatives 808 NAME: Sodium prop
Page 829 and 830:
Preservatives 810 NAME: Calcium pro
Page 831:
Preservatives 812 NAME: Potassium p
Page 834:
TECHNOLOGY OF USE IN FOODS: Antioxi
Page 837 and 838:
Sequestrants 818 NAME: Calcium acet
Page 839 and 840:
Sequestrants 820 NAME: Calcium chlo
Page 841 and 842:
Sequestrants 822 NAME: Calcium citr
Page 843 and 844:
Sequestrants 824 NAME: Calcium gluc
Page 845 and 846:
Sequestrants 826 NAME: Calcium sulp
Page 847 and 848:
Sequestrants 828 NAME: Calcium diso
Page 849 and 850:
Sequestrants 830 NAME: Citric acid
Page 851:
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
Page 861 and 862:
Sequestrants 842 NAME: Potassium ph
Page 863 and 864:
Sequestrants 844 NAME: Potassium ph
Page 865 and 866:
Sequestrants 846 NAME: Potassium so
Page 867:
Sequestrants 848 NAME: Manganese ci
Page 870 and 871:
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
Page 877 and 878:
Sequestrants 858 NAME: Phosphoric a
Page 879 and 880:
Sequestrants 860 NAME: Potassium di
Page 881 and 882:
Solvents 862 NAME: Acetic acid CATE
Page 883:
Solvents 864 LEGISLATION: USA: CANA
Page 886 and 887:
REFERENCES: Lewis, R. J. (1989) Foo
Page 888 and 889:
Page 890 and 891:
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
Page 898 and 899:
Page 900 and 901:
TECHNOLOGY OF USE IN FOODS: Keep ti
Page 902 and 903:
HEAVY METAL CONTENT MAXIMUM IN 5 pp
Page 905 and 906:
Solvents 886 NAME: Isopropanol CATE
Page 907 and 908:
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
Page 938 and 939:
(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
Page 978 and 979:
PROPERTIES AND APPEARANCE: Sodium s
Page 980 and 981:
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
Page 991 and 992:
Sweeteners 972 Sorbitol solution, U
Page 993 and 994:
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
Page 999 and 1000:
Sweeteners 980 - Maximum level: 5 m
Page 1001 and 1002:
Sweeteners 982 NAME: Stevioside CAT
Page 1003 and 1004:
Sweeteners 984 LEGISLATION: USA: No
Page 1005:
Sweeteners 986 Taste profile improv
Page 1008 and 1009:
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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