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Food Chemicals Codex (1996) 4th edn., Committee on Food Chemicals Codex, Food and Nutrition Board, Institute of Medicine, National Academy of Sciences, National Academy Press, Washington, DC. Lewis, R. J., Sr. (1989) Food Additives Handbook. Van Nostrand Reinhold, New York. Lide, D. R. (Ed.) (1993) Handbook of Chemistry and Physics. 74th edn. CRC Press, Inc., Boca Raton, FL. Caprylic acid 15
Acidulants 16 NAME: Citric acid CATEGORY: Emulsifiers/stabilisers/ Chelating agents/ Nutritive additives/ Antioxidants/ pH control agents/ Preservatives/ Flavour enhancers and modifiers/ Solvents/ Flour and baking additives/ Anti-caking agents/ Firming agents/ Glazing and coating agents 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/ Soft drinks/ Sugar, sugar preserves and confectionery/ Alcoholic drinks/ Vinegar, pickles and sauces SYNONYMS: Aciletten/ Boxylic acid/ Citretten/ Citro/ 2-Hydroxy-1,2,3-propanetricarboxylic acid/ b-Hydroxytricarballyic acid/ b-Hydroxytricarboxylic acid/ CAS 77-92-9/ FEMA No. 2306 FORMULA: CH2-(COOH)-C-(OH)(COOH)-CH2-COOH MOLECULAR MASS: 192.14 ALTERNATIVE FORMS: Ammonium citrate; calcium citrate; dipotassium citrate; disodium citrate; ferric ammonium citrate; ferric citrate; ferrous citrate; iron ammonium citrate; isopropyl citrate; magnesium citrate; manganese citrate; monoglyceride citrate; monopotassium citrate; monosodium citrate; stearyl citrate; stearyl monoglyceridyl citrate; triethyl citrate; tripotassium citrate; trisodium citrate PROPERTIES AND APPEARANCE: Colourless, odourless, translucent crystals or as a white granular to fine crystalline powder BOILING POINT IN °C AT VARIOUS Decomposition PRESSURES (INCLUDING 760 mm Hg): MELTING RANGE IN °C: 153 (anhydrous form) 100 (monohydrate) FLASH POINT IN °C: 100 IONISATION CONSTANT AT 25°C: 7.10 ¥ 10-4 1.68 ¥ 10-5 4.10 ¥ 10-7
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: Acidulants 14 FOOD SAFETY ISSUES: L
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:
HEAVY METAL CONTENT MAXIMUM IN 40 p
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:
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:
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:
Page 236 and 237:
Page 239 and 240:
Colourings 220 NAME: Copper chlorop
Page 241:
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:
Page 268 and 269:
PURITY %: Not less than 80% total c
Page 271 and 272:
Colourings 252 NAME: Indigotine CAT
Page 273:
Page 276 and 277:
ANTAGONISTS: None known FOOD SAFETY
Page 278 and 279:
Page 281 and 282:
Colourings 262 NAME: Yellow iron ox
Page 283:
Page 286 and 287:
Page 289 and 290:
Colourings 270 NAME: Monascus CATEG
Page 291 and 292:
Page 293 and 294:
Colourings 274 NAME: Brilliant Blac
Page 295:
Page 298 and 299:
PURITY %: Content not less than 85%
Page 301 and 302:
Colourings 282 NAME: Ponceau 4R CAT
Page 303:
Page 306 and 307:
WATER CONTENT MAXIMUM IN %: 30 HEAV
Page 309 and 310:
Colourings 290 NAME: Ponceau SX CAT
Page 311:
Colourings 292 REFERENCE: Walford,
Page 314 and 315:
ARSENIC CONTENT MAXIMUM IN ppm: 3 A
Page 316 and 317:
PURITY %: 85% total colouring matte
Page 319 and 320:
Colourings 300 NAME: Tartrazine CAT
Page 321 and 322:
Page 323 and 324:
Colourings 304 NAME: Titanium dioxi
Page 325:
Page 328 and 329:
Page 331 and 332:
Colourings 312 NAME: Vegetable carb
Page 333:
Page 336 and 337:
Page 339 and 340:
Colourings 320 NAME: Santalin CATEG
Page 341:
Page 344 and 345:
Page 347 and 348:
Colourings 328 NAME: Lycopene CATEG
Page 349:
Page 352 and 353:
Page 354 and 355:
OH CH 3 Capsorubin CH3 CH3 CH 3 CH3
Page 356 and 357:
Page 359 and 360:
Colourings 340 NAME: Riboflavin-5¢
Page 361 and 362:
Page 363 and 364:
Emulsifiers 344 NAME: Mono- and dig
Page 365:
Emulsifiers 346 LEGISLATION: USA: U
Page 368 and 369:
FUNCTION IN FOODS: Emulsion-stabili
Page 370 and 371:
ALTERNATIVES: Lactic acid esters/ p
Page 372 and 373:
TECHNOLOGY OF USE IN FOODS: Crystal
Page 374 and 375:
FUNCTION IN FOODS: Used in bread an
Page 376 and 377:
TECHNOLOGY OF USE IN FOODS: Can mod
Page 379 and 380:
Emulsifiers 360 NAME: Succinic acid
Page 381:
Emulsifiers 362 NAME: Tartaric acid
Page 385 and 386:
Emulsifiers 366 NAME: Lecithins CAT
Page 387 and 388:
Emulsifiers 368 NAME: Polyglycerol
Page 389 and 390:
Emulsifiers 370 NAME: Polyglycerol
Page 391 and 392:
Emulsifiers 372 NAME: Propylene gly
Page 393 and 394:
Emulsifiers 374 NAME: Sodium stearo
Page 395 and 396:
Emulsifiers 376 NAME: Calcium stear
Page 397 and 398:
Emulsifiers 378 NAME: Sorbitan este
Page 399 and 400:
Emulsifiers 380 NAME: Polysorbates
Page 401 and 402:
Emulsifiers 382 NAME: Sucrose ester
Page 403 and 404:
Emulsifiers 384 NAME: Ammonium phos
Page 405:
Emulsifiers 386 NAME: Di-octyl sodi
Page 408 and 409:
Part 5 Enzymes
Page 410 and 411:
ANTAGONISTS: Cereals - inhibited by
Page 413 and 414:
Enzymes 394 activity NAME: Amyloglu
Page 415:
Enzymes 396 NAME: Anthocyanase CATE
Page 418 and 419:
LEGISLATION: USA: CANADA: GRAS stat
Page 420 and 421:
LEGISLATION: USA: UK and EUROPE: GR
Page 423 and 424:
Enzymes 404 NAME: Beta-glucosidase
Page 425:
Enzymes 406 NAME: Bromelain CATEGOR
Page 429:
Enzymes 410 NAME: Cellobiase (Asper
Page 432 and 433:
Page 435:
Enzymes 416 NAME: Dextranase (Penic
Page 439 and 440:
Enzymes 420 NAME: Ficin (Ficus spp.
Page 441 and 442:
Enzymes 422 NAME: Glucoamylase CATE
Page 443 and 444:
Enzymes 424 NAME: Glucose isomerase
Page 445 and 446:
Enzymes 426 NAME: Glucose oxidase C
Page 447:
Enzymes 428 NAME: Hemicellulase (As
Page 451:
Enzymes 432 NAME: Invertase CATEGOR
Page 454 and 455:
Page 457:
Enzymes 438 NAME: Microbial rennet
Page 461 and 462:
Enzymes 442 NAME: Papain (papaya sp
Page 463 and 464:
Enzymes 444 NAME: Pectinase CATEGOR
Page 465:
Enzymes 446 NAME: Penicillin amidas
Page 468 and 469:
REFERENCES: Ash, M., and Ash, I. (1
Page 471:
Enzymes 452 NAME: Pullulanase CATEG
Page 474 and 475:
Page 477:
Enzymes 458 NAME: Tannase CATEGORY:
Page 481 and 482:
Enzymes 462 NAME: Xylanase CATEGORY
Page 483 and 484:
Flavour Enhancers 464 NAME: Acetic
Page 485:
Flavour Enhancers 466 (USA: contd)
Page 489:
Flavour Enhancers 470 NAME: Red alg
Page 492 and 493:
Pre-solubilised: shelf-stable solut
Page 495:
Flavour Enhancers 476 NAME: Esteras
Page 498 and 499:
LEGISLATION: USA: UK and EUROPE: FD
Page 500 and 501:
solvent; texture modifier; vehicle
Page 503:
Flavour Enhancers 484 NAME: Licoric
Page 506 and 507:
Page 508 and 509:
FUNCTION IN FOODS: Flavour adjuvant
Page 510 and 511:
ANY OTHER RELEVANT INFORMATION: Man
Page 513 and 514:
Flavour Enhancers 494 NAME: Potassi
Page 515 and 516:
Flavour Enhancers 496 NAME: Monosod
Page 517:
Flavour Enhancers 498 REFERENCE: Le
Page 520 and 521:
ALTERNATIVES: Ammonium chloride/ Ca
Page 523 and 524:
Flavour Enhancers 504 NAME: Sodium
Page 525:
Flavour Enhancers 506 REFERENCE: Le
Page 528 and 529:
FOOD SAFETY ISSUES: Moderately toxi
Page 530 and 531:
FOOD SAFETY ISSUES: Poison by inges
Page 532 and 533:
TECHNOLOGY OF USE IN FOODS: 1 gram
Page 534 and 535:
Page 536 and 537:
LEGISLATION: USA: CANADA: FDA 21CFR
Page 538 and 539:
Page 541:
Flavour Enhancers 522 NAME: Licoric
Page 545 and 546:
Flavour Enhancers 526 NAME: Sucralo
Page 547 and 548:
Flavour Enhancers 528 NAME: Thaumat
Page 549:
Flavour Enhancers 530 NAME: Potassi
Page 552:
Page 555 and 556:
Flour Additives 536 NAME: Alpha-amy
Page 557 and 558:
Flour Additives 538 NAME: Chlorine
Page 559 and 560:
Flour Additives 540 NAME: Chlorine
Page 561 and 562:
Flour Additives 542 NAME: Glucono-d
Page 563 and 564:
Flour Additives 544 NAME: Disodium
Page 565 and 566:
Flour Additives 546 NAME: Monopotas
Page 567 and 568:
Flour Additives 548 NAME: Hemicellu
Page 569 and 570:
Flour Additives 550 NAME: Calcium t
Page 571 and 572:
Flour Additives 552 NAME: L-Cystein
Page 573 and 574:
Flour Additives 554 NAME: Sodium hy
Page 575 and 576:
Flour Additives 556 NAME: Sodium al
Page 578 and 579:
Part 8 Gases
Page 581:
Gases 562 NAME: Hydrogen CATEGORY:
Page 584 and 585:
LEGISLATION: USA: FDA 21CFR § 184.
Page 586 and 587:
TECHNOLOGY OF USE IN FOODS: Produce
Page 588 and 589:
and some magnesium-aluminium alloy
Page 590:
FOOD SAFETY ISSUES: Low toxicity. I
Page 593 and 594:
Nutritive Additives 574 NAME: DL-a-
Page 595 and 596:
Nutritive Additives 576 NAME: DL-a-
Page 597:
Nutritive Additives 578 NAME: Pyrid
Page 600 and 601:
LEGISLATION: USA: CANADA: Regulatio
Page 602 and 603:
LEGISLATION: USA: CANADA: AUSTRALIA
Page 604 and 605:
LEGISLATION: USA: CANADA: Regulatio
Page 606 and 607:
Page 608 and 609:
Page 610 and 611:
Page 612 and 613:
Page 614 and 615:
ANY OTHER RELEVANT INFORMATION: In
Page 616 and 617:
TECHNOLOGY OF USE IN FOODS: Oily su
Page 619:
Nutritive Additives 600 NAME: Panto
Page 622 and 623:
Page 625 and 626:
Nutritive Additives 606 NAME: L-Asc
Page 627:
Nutritive Additives 608 LEGISLATION
Page 630 and 631:
FOOD SAFETY ISSUES: Some adverse ef
Page 632 and 633:
LEGISLATION: USA: CANADA: GRAS for
Page 634 and 635:
Page 636 and 637:
Page 638 and 639:
LEGISLATION: USA: CANADA: GRAS. For
Page 640 and 641:
ANTAGONISTS: Acids FOOD SAFETY ISSU
Page 642 and 643:
TECHNOLOGY OF USE IN FOODS: Affects
Page 644 and 645:
ALTERNATIVES: Calcium carbonate, ca
Page 646 and 647:
ANTAGONISTS: Air, humidity, oxygen
Page 648 and 649:
Page 650 and 651:
ANTAGONISTS: Light; reducing agents
Page 652 and 653:
LEGISLATION: USA: CANADA: GRAS in s
Page 654 and 655:
FOOD SAFETY ISSUES: Toxicology: LD
Page 656 and 657:
Page 658 and 659:
TECHNOLOGY OF USE IN FOODS: Affects
Page 660 and 661:
LEGISLATION: USA: UK and EUROPE: Fo
Page 662 and 663:
Page 664 and 665:
TECHNOLOGY OF USE IN FOODS: Soluble
Page 666 and 667:
Page 668 and 669:
FOOD SAFETY ISSUES: Poison by intra
Page 670 and 671:
less than 2 years old, Recommended
Page 672 and 673:
FOOD SAFETY ISSUES: Toxicology: LD
Page 674 and 675:
Page 676:
Page 679 and 680:
Polysaccharides 660 NAME: Agar CATE
Page 681 and 682:
Polysaccharides 662 NAME: Algin CAT
Page 683 and 684:
Polysaccharides 664 NAME: Alginic a
Page 685 and 686:
Polysaccharides 666 NAME: Ammonium
Page 687 and 688:
Polysaccharides 668 NAME: Gum arabi
Page 689 and 690:
Polysaccharides 670 NAME: Calcium a
Page 691 and 692:
Polysaccharides 672 NAME: Iota-carr
Page 693:
Polysaccharides 674 Therkelsen, G.
Page 696 and 697:
ALTERNATIVES: Gelatin; gellan; agar
Page 699 and 700:
Polysaccharides 680 NAME: Lambda-ca
Page 701:
Polysaccharides 682 ANY OTHER RELEV
Page 704 and 705:
particularly potassium and calcium
Page 707 and 708:
Polysaccharides 688 NAME: Cellulose
Page 709 and 710:
Polysaccharides 690 NAME: Chitosan
Page 711 and 712:
Polysaccharides 692 NAME: Carboxyme
Page 713 and 714:
Polysaccharides 694 NAME: Dextran C
Page 715 and 716:
Polysaccharides 696 NAME: Furcellar
Page 717 and 718:
Polysaccharides 698 NAME: Gellan CA
Page 719 and 720:
Polysaccharides 700 NAME: Gum ghatt
Page 721 and 722:
Polysaccharides 702 NAME: Guar gum
Page 723 and 724:
Polysaccharides 704 NAME: Hydroxy e
Page 725 and 726:
Polysaccharides 706 NAME: Hydroxy p
Page 727 and 728:
Polysaccharides 708 NAME: Hydroxy p
Page 729 and 730:
Polysaccharides 710 NAME: Karaya gu
Page 731 and 732:
Polysaccharides 712 NAME: Locust be
Page 733 and 734:
Polysaccharides 714 NAME: Methyl ce
Page 735 and 736:
Polysaccharides 716 NAME: Methyl et
Page 737 and 738:
Polysaccharides 718 NAME: Microcrys
Page 739 and 740:
Polysaccharides 720 NAME: Pectin CA
Page 741 and 742:
Polysaccharides 722 NAME: Propylene
Page 743 and 744:
Polysaccharides 724 NAME: Potassium
Page 745 and 746:
Polysaccharides 726 NAME: Tragacant
Page 747 and 748:
Polysaccharides 728 NAME: Xanthan C
Page 750 and 751:
Part 11 Preservatives
Page 752 and 753:
PURITY %: >99 (anhydrous basis) WAT
Page 755 and 756:
Preservatives 736 NAME: Sodium sorb
Page 757:
Preservatives 738 LEGISLATION: USA:
Page 760 and 761:
PURITY %: >98 (anhydrous basis) WAT
Page 763 and 764:
Preservatives 744 NAME: Calcium sor
Page 765:
Preservatives 746 LEGISLATION: USA:
Page 768 and 769:
PURITY %: >99.5 (anhydrous basis) W
Page 771 and 772:
Preservatives 752 NAME: Sodium benz
Page 773:
Preservatives 754 ANY OTHER RELEVAN
Page 776 and 777:
TECHNOLOGY OF USE IN FOODS: Effecti
Page 778 and 779:
Page 780 and 781:
TECHNOLOGY OF USE IN FOODS: pH opti
Page 783 and 784:
Preservatives 764 NAME: Propyl-4-hy
Page 785:
Preservatives 766 NAME: Propyl-4-hy
Page 788 and 789:
Page 791 and 792:
Preservatives 772 NAME: Sulphur dio
Page 793 and 794:
Preservatives 774 NAME: Sodium sulp
Page 795 and 796:
Preservatives 776 NAME: Sodium bisu
Page 797 and 798:
Preservatives 778 NAME: Sodium meta
Page 799 and 800:
Preservatives 780 NAME: Potassium m
Page 801 and 802:
Preservatives 782 NAME: Calcium sul
Page 803 and 804:
Preservatives 784 NAME: Calcium bis
Page 805 and 806:
Preservatives 786 NAME: Biphenyl CA
Page 807 and 808:
Preservatives 788 NAME: 2-Hydroxybi
Page 809:
Preservatives 790 NAME: Sodium o-ph
Page 813 and 814:
Preservatives 794 NAME: Nisin CATEG
Page 815:
Preservatives 796 NAME: Hexamethyle
Page 818 and 819:
TECHNOLOGY OF USE IN FOODS: 2lb/100
Page 820 and 821:
ALTERNATIVES: Multifunctional, so r
Page 822 and 823:
LEGISLATION: USA: UK and EUROPE: CA
Page 824 and 825:
TECHNOLOGY OF USE IN FOODS: 200ppm
Page 826 and 827:
TECHNOLOGY OF USE IN FOODS: 1% (foo
Page 828 and 829:
Page 830 and 831:
Page 833 and 834:
Preservatives 814 NAME: Heptyl para
Page 836 and 837:
Part 12 Sequestrants
Page 838 and 839:
Page 840 and 841:
Page 842 and 843:
FOOD SAFETY ISSUES: Citrates may in
Page 844 and 845:
FOOD SAFETY ISSUES: May cause gastr
Page 846 and 847:
ARSENIC CONTENT MAXIMUM IN ppm: 3 F
Page 848 and 849:
ALTERNATIVES: Citrates; pyrophospha
Page 850 and 851:
WATER CONTENT MAXIMUM IN %: 0.5 HEA
Page 853 and 854:
Sequestrants 834 NAME: Disodium eth
Page 855 and 856:
Sequestrants 836 NAME: Disodium pyr
Page 857 and 858:
Sequestrants 838 NAME: Glucono-delt
Page 859:
Sequestrants 840 NAME: Isopropyl ci
Page 862 and 863:
ALTERNATIVES: Sodium phosphates TEC
Page 864 and 865:
FUNCTION IN FOODS: Preserves colour
Page 866 and 867:
FUNCTION IN FOODS: Sequestrant, pH
Page 869 and 870:
Sequestrants 850 NAME: Sodium monoh
Page 871 and 872:
Sequestrants 852 NAME: Sodium polyp
Page 873 and 874:
Sequestrants 854 NAME: Sodium tartr
Page 875:
Sequestrants 856 NAME: Oxystearin C
Page 878 and 879:
Page 880 and 881:
Part 13 Solvents
Page 882 and 883:
Page 885 and 886:
Solvents 866 NAME: Acetylated monog
Page 887 and 888:
Solvents 868 NAME: Amyl acetate CAT
Page 889 and 890:
Solvents 870 NAME: Benzyl alcohol C
Page 891 and 892:
Solvents 872 NAME: 1,3-Butanediol C
Page 893 and 894:
Solvents 874 NAME: Castor oil CATEG
Page 895 and 896:
Solvents 876 NAME: Diethyl tartrate
Page 897 and 898:
Solvents 878 NAME: Ethanol CATEGORY
Page 899 and 900:
Solvents 880 NAME: Ethyl acetate CA
Page 901 and 902:
Solvents 882 NAME: Glycerin CATEGOR
Page 903:
Solvents 884 (UK and EUROPE: contd)
Page 906 and 907:
Page 908 and 909:
Page 910 and 911:
Page 912 and 913:
TECHNOLOGY OF USE IN FOODS: Soluble
Page 914 and 915:
TECHNOLOGY OF USE IN FOODS: Used as
Page 916 and 917:
Page 918:
Page 921 and 922:
Sweeteners 902 NAME: Acesulphame CA
Page 923 and 924:
Sweeteners 904 Disintegrant (e.g. l
Page 925 and 926:
Sweeteners 906 FOOD SAFETY ISSUES:
Page 927 and 928:
Sweeteners 908 - USSR Not permitted
Page 929:
Sweeteners 910 NAME: N-acetylglucos
Page 933 and 934:
Sweeteners 914 NAME: Aspartame CATE
Page 935 and 936:
Sweeteners 916 When used in soft dr
Page 937 and 938:
Sweeteners 918 Approved by FDA in 1
Page 939 and 940:
Sweeteners 920 (f ) If the food con
Page 941 and 942:
Sweeteners 922 Item A.A3, Table III
Page 943 and 944:
Sweeteners 924 NAME: Cyclamate CATE
Page 945 and 946:
Sweeteners 926 No browning reaction
Page 947 and 948:
Sweeteners 928 -West Germany 800 mg
Page 949:
Sweeteners 930 Budavari, S. (1996)
Page 952 and 953:
TECHNOLOGY OF USE IN FOODS: Does no
Page 954 and 955:
Herbs and seasonings, §170.3(n)(26
Page 957 and 958:
Sweeteners 938 NAME: Isomalt CATEGO
Page 959 and 960:
Sweeteners 940 NAME: Lactitol CATEG
Page 961:
Sweeteners 942 FOOD SAFETY ISSUES:
Page 964 and 965:
FUNCTION IN FOODS: Bulking agent, s
Page 966 and 967:
- In case material is released or s
Page 969 and 970:
Sweeteners 950 NAME: Mannitol CATEG
Page 971 and 972:
Sweeteners 952 Solubility: 1 g/5.5
Page 973:
Sweeteners 954 REFERENCES: Smith, J
Page 977 and 978:
Sweeteners 958 NAME: Saccharin CATE
Page 979 and 980:
Sweeteners 960 3:1 cyclamate :sacch
Page 981 and 982:
Sweeteners 962 101.11 Saccharin and
Page 983 and 984:
Sweeteners 964 - East Germany 20 to
Page 985:
Sweeteners 966 Canadian Food and Dr
Page 988 and 989:
MELTING RANGE IN °C: Crystalline:
Page 990 and 991:
Stability: stable to heat, chemical
Page 992 and 993:
- Granulation/concentration: 70% co
Page 994 and 995:
Humectant and stabiliser - good hum
Page 996 and 997:
LEGISLATION: USA: GRAS by US FASEB
Page 998 and 999:
CANADA: Canada FDR 67-29 -available
Page 1000 and 1001:
Hexahydric sugar alcohol; isomeric
Page 1002 and 1003:
TECHNOLOGY OF USE IN FOODS: Steviol
Page 1004 and 1005:
OTHER COUNTRIES: Permitted for use
Page 1007 and 1008:
Sweeteners 988 NAME: Sucralose CATE
Page 1009 and 1010:
Sweeteners 990 (4) Desserts; desser
Page 1011 and 1012:
Sweeteners 992 NAME: Thaumatin CATE
Page 1013 and 1014:
Sweeteners 994 Interaction with tas
Page 1015 and 1016:
Sweeteners 996 (c) may have added t
Page 1017:
Sweeteners 998 100,000 times as swe
Page 1020 and 1021:
TECHNOLOGY OF USE IN FOODS: An affi
Page 1022:
REFERENCES: Smith, J. (1991) Food A
Page 1025 and 1026:
Index 1006 ammonium potassium phosp
Page 1027 and 1028:
Index 1008 CAS 9012-54-8, 402 CAS 9
Page 1029 and 1030:
Index 1010 edible oils and fats, ED
Page 1031 and 1032:
Index 1012 hydrogen peroxide oxidor
Page 1033 and 1034:
Index 1014 688, 690, 692, 694, 696,
Page 1035:
Index 1016 vitamin C, 606, 610, 614
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Food additives data book - wordpres

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