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Acidulants 8 NAME: Adipic acid CATEGORY: Chelating agents/ pH control agents/ Preservatives/ Flavour enhancers and modifiers/ Flour and baking <strong>additives</strong> FOOD USE: Baked goods/ Dairy products/ Edible oils and fats/ Fish and seafoods and products/ Meat, poultry and eggs and products/ Fruit, vegetables and nuts and products/ Beverages/ Vinegar, pickles and sauces SYNONYMS: Acifloctin/ Acinetten/ Adilactetten/ Adipinic acid/ Hexanedioic acid/ Molten adipic acid/ 1,4-Butanedicarboxylic acid/ 1,6-Hexanedioic acid/ CAS 124-04-9/ DOT 9077/ FEMA No. 2011 FORMULA: HOOC-(CH2)4-COOH MOLECULAR MASS: 146.14 ALTERNATIVE FORMS: Calcium adipate; Magnesium adipate PROPERTIES AND APPEARANCE: White crystals or crystalline, non-hygroscopic powder BOILING POINT IN °C AT VARIOUS 337.5 (closed cup) PRESSURES (INCLUDING 760 mm Hg): MELTING RANGE IN °C: 151.5–154 FLASH POINT IN °C: 196 IONISATION CONSTANT AT 25°C: 3.71 ¥ 10-5 3.87 ¥ 10-6 DENSITY AT 20°C (AND OTHER 1.360 @ 25°/4° TEMPERATURES) IN g/l: HEAT OF COMBUSTION AT 25°C: 668.29 kg calories/gram molecular weight VAPOUR PRESSURE AT VARIOUS 159.5 (1 mm) TEMPERATURES IN mm Hg: 191 (5 mm) 205.5 (10 mm)
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 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
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Sweeteners 986 Taste profile improv
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TECHNOLOGY OF USE IN FOODS: Stable
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ANY OTHER RELEVANT INFORMATION: Tri
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Due to licorice taste and delayed s
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Regulatory Status: ADI level as of
Page 1016 and 1017:
REFERENCES: Smith, J. (1991) Food A
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Sweeteners 1000 NAME: Xylitol CATEG
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Sweeteners 1002 Suitable for diabet
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(1,1-dimethylethyl)-4 methyoxypheno
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calcium phosphate dibasic, 616, 618
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diethyl tartrate, 70, 876-7 diferoy
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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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