Food additives data book - wordpres

Emulsifiers 346
LEGISLATION: USA: UK and EUROPE:
US FDA 21 CFR §184.1505. GRAS: E471 – ADI no limit
Dough strengthener, emulsifier, EC Directive 95/2 (OJ No.L61, 18.3.95) Miscellanous
formulation aid, lubricant, surface- Additives (Enacted in UK as Statutory Instrument 1995
active agent, etc. No.3187) Schedule 1 (Generally permitted for use in food) &
Schedules 4, 7 & 8 Purity Criteria laid down in EC Directive
AUSTRALIA/PACIFIC RIM: 78/663 (OJ No.L223, 14.7.78)
Generally permitted in all countries
REFERENCES: Krog, N., Rusom, T., and Larsson, K. (1988) Applications in the food industry, In: Becher, P. (Ed.),
Encyclopedia of emulsion technology, vol 2. Marcel Dekker, Inc., New York, Basel, p. 321.
Flack, E. (1996) The role of emulsifiers in low-fat food products. In: Roller, S., and S. A. Jones
(Eds.), Handbook of fat replacers, CRC Press, Inc., Boca Raton, New York, London, Tokyo, p. 213.
Flack, E., and Krog, N. (1998) Influence of monoglycerides on staling in wheat bread. In: Turner, A.
(Ed.), Food Technology International Europe Sterling Publications Ltd, London, p. 199.
FAO/WHO (1973) Specifications for identity & purity of food additives, part v. emulsifiers. Rome,
pp. 17–18.
ANY OTHER RELEVANT INFORMATION: Amylose complexing index (see Krog, N. (1970) Interaction of monoglyerides in different physical
states with amylose and their anti-firming effects in bread. J. Food. Tech., 5, 77.
Acid value max 3; Iodine value max 3