Food additives data book - wordpres

More documents

Recommendations

Info

Colourings 256 NAME: Black iron oxide CATEGORY: <strong>Food</strong> colour FOOD USE: Confectionery coatings/ Pet foods/ Canned foods SYNONYMS: E172/ C.I. 77499 (Pigment Black II)/ Iron oxide black/ Ferroso ferric oxide/ Iron (II, III) oxide FORMULA: Fe O·Fe2 O3 MOLECULAR MASS: 231.55 ALTERNATIVE FORMS: N/A WATER CONTENT MAXIMUM IN %: N/A HEAVY METAL CONTENT MAXIMUM IN
Page 1:
Food Additives Data Book
Page 4 and 5:
© 2003 by Blackwell Science Ltd, a
Page 6 and 7:
Contents vi Part 3 Colourings 121 A
Page 8 and 9:
Contents viii Dextranase (Penicilli
Page 10 and 11:
Contents x Calcium lactate pentahyd
Page 12 and 13:
Contents xii Calcium disodium ethyl
Page 15 and 16:
Editors Jim Smith, PhD, MBA, FIFST
Page 17:
Part 14—Sweeteners David K. MacKi
Page 20 and 21:
Part 1 Acidulants
Page 22 and 23:
VAPOUR PRESSURE AT VARIOUS -17.2 (1
Page 24 and 25:
Acceptable daily intake for humans
Page 27 and 28:
Acidulants 8 NAME: Adipic acid CATE
Page 29 and 30:
Acidulants 10 Diisobutyl adipate ca
Page 31 and 32:
Acidulants 12 NAME: Caprylic acid C
Page 33 and 34:
Acidulants 14 FOOD SAFETY ISSUES: L
Page 35 and 36:
Acidulants 16 NAME: Citric acid CAT
Page 37 and 38:
Acidulants 18 FUNCTION IN FOODS: Ci
Page 39 and 40:
Acidulants 20 Monoglyceride citrate
Page 41 and 42:
Acidulants 22 Dipotassium citrate:
Page 43 and 44:
Acidulants 24 NAME: Dehydroacetic R
Page 45:
Acidulants 26 Doores, S. (1990) pH
Page 48 and 49:
WATER CONTENT MAXIMUM IN %: 0.5 HEA
Page 50 and 51:
REFERENCES: Budavari, S., O’Neill
Page 52 and 53:
TECHNOLOGY OF USE IN FOODS: Glucono
Page 54 and 55:
HEAVY METAL CONTENT MAXIMUM IN 10 p
Page 56 and 57:
It is used to flavour various poult
Page 59 and 60:
Acidulants 40 NAME: Malic acid CATE
Page 61 and 62:
Acidulants 42 The US Internal Reven
Page 63 and 64:
Acidulants 44 NAME: Phosphoric acid
Page 65 and 66:
Acidulants 46 Ammonium phosphate, d
Page 67 and 68:
Acidulants 48 Magnesium phosphate,
Page 69 and 70:
Acidulants 50 Sodium phosphate, dib
Page 71 and 72:
Acidulants 52 cheese, cheese food,
Page 73:
Acidulants 54 Doores, S. (1990) pH
Page 76 and 77:
VAPOUR PRESSURE AT VARIOUS 4.6 (1 m
Page 78 and 79:
propionate based on the weight of t
Page 81 and 82:
Acidulants 62 NAME: Sodium diacetat
Page 83:
Acidulants 64 Food Chemicals Codex
Page 86 and 87:
ARSENIC CONTENT MAXIMUM IN ppm: 3 A
Page 89 and 90:
Acidulants 70 NAME: Tartaric acid C
Page 91 and 92:
Acidulants 72 Potassium bitartrate
Page 94 and 95:
Part 2 Antioxidants
Page 96 and 97:
SOLUBILITY % AT VARIOUS TEMPERATURE
Page 99 and 100:
Antioxidants 80 NAME: Ascorbyl palm
Page 101 and 102:
Antioxidants 82 NAME: Sodium ascorb
Page 103:
Antioxidants 84 NAME: Calcium ascor
Page 106 and 107:
in vegetable oil: @ 25°C 30% cotto
Page 109 and 110:
Antioxidants 90 NAME: Butylated hyd
Page 111:
Antioxidants 92 REFERENCES: Sustane
Page 115 and 116:
Antioxidants 96 NAME: Propyl gallat
Page 117:
Antioxidants 98 (USA: contd) Pizza
Page 120 and 121:
FUNCTION IN FOODS: Prevents oxidati
Page 123 and 124:
Antioxidants 104 NAME: Tocopherols,
Page 125:
Antioxidants 106 NAME: Beta-caroten
Page 128 and 129:
REFERENCES: Schuler, P. (1990) In:
Page 131 and 132:
Antioxidants 112 NAME: Tocopherol,
Page 133 and 134:
Antioxidants 114 NAME: Citric acid
Page 135 and 136:
Antioxidants 116 NAME: Ethylenediam
Page 137 and 138:
Antioxidants 118 NAME: L-Tartaric a
Page 140 and 141:
Part 3 Colourings
Page 142 and 143:
HEAVY METAL CONTENT MAXIMUM 50 IN p
Page 145 and 146:
Colourings 126 NAME: Allura Red AC
Page 147:
Colourings 128 FOOD SAFETY ISSUES:
Page 150 and 151:
HEAVY METAL CONTENT MAXIMUM IN
Page 153 and 154:
Colourings 134 NAME: Amaranth CATEG
Page 155:
Colourings 136 LEGISLATION: USA: CA
Page 158 and 159:
PURITY %: Bixin powders 25%; norbix
Page 160 and 161:
STRUCTURE OF ANNATTO: CH 3 CH3 RO C
Page 162 and 163:
BOILING POINT IN °C AT VARIOUS N/A
Page 164 and 165:
REFERENCES: Jackman, R. L., Yada, R
Page 166 and 167:
Page 169 and 170:
Colourings 150 NAME: Brilliant Blue
Page 171:
Page 174 and 175:
VAPOUR PRESSURE AT VARIOUS N/A TEMP
Page 177 and 178:
Colourings 158 NAME: Brown HT CATEG
Page 179:
Page 182 and 183:
Page 184 and 185:
WATER CONTENT MAXIMUM IN %: 5 HEAVY
Page 187 and 188:
Colourings 168 NAME: Plain caramel
Page 189:
Page 192 and 193:
WATER CONTENT MAXIMUM IN %: Typical
Page 195 and 196:
Colourings 176 NAME: Caustic sulphi
Page 197:
Colourings 178 FOOD SAFETY ISSUES:
Page 200 and 201:
WATER CONTENT MAXIMUM IN %: Typical
Page 203 and 204:
Colourings 184 NAME: Beetroot red C
Page 205:
Page 208 and 209:
WATER CONTENT MAXIMUM IN %: 21.0% H
Page 211 and 212:
Colourings 192 NAME: Carminic acid
Page 213:
Page 216 and 217:
PURITY %: Not less than 85% dye con
Page 219 and 220:
Colourings 200 NAME: Beta-carotene
Page 221:
Colourings 202 LEGISLATION: USA: UK
Page 224 and 225: WATER CONTENT MAXIMUM IN %: 2 HEAVY
Page 227 and 228: Colourings 208 NAME: Chlorophyll CA
Page 229 and 230: Colourings 210 ANTAGONISTS: Sulphur
Page 231 and 232: Colourings 212 NAME: Chlorophyllin
Page 233: Colourings 214 LEGISLATION: USA: UK
Page 236 and 237: HEAVY METAL CONTENT MAXIMUM IN 40 p
Page 239 and 240: Colourings 220 NAME: Copper chlorop
Page 244 and 245: WATER CONTENT MAXIMUM IN %: N/A HEA
Page 247 and 248: Colourings 228 NAME: Curcumin CATEG
Page 249: Colourings 230 ANTAGONISTS: Strong
Page 252 and 253: WATER CONTENT MAXIMUM IN %: 15 HEAV
Page 255 and 256: Colourings 236 NAME: Ethyl ester of
Page 257: Colourings 238 When used to colour
Page 260 and 261: PURITY %: 85% miniumum WATER CONTEN
Page 263 and 264: Colourings 244 NAME: Gold CATEGORY:
Page 265: Colourings 246 LEGISLATION: USA: CA
Page 268 and 269: PURITY %: Not less than 80% total c
Page 271 and 272: Colourings 252 NAME: Indigotine CAT
Page 277 and 278: Colourings 258 NAME: Red iron oxide
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 297 and 298: Colourings 278 NAME: Patent Blue V
Page 302 and 303: WATER CONTENT MAXIMUM IN %: 20 HEAV
Page 305 and 306: Colourings 286 NAME: Quinoline Yell
Page 313 and 314: Colourings 294 NAME: Silver CATEGOR
Page 315 and 316: Colourings 296 NAME: Sunset Yellow
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:
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
show all

Food additives data book - wordpres

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?