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Emulsifiers 360 NAME: Succinic acid esters of mono- and diglycerides of fatty acids CATEGORY: Emulsifier FOOD USE: Bread SYNONYMS: Succinylated monoglycerides/ SMG FORMULA: CH2·O·C=O-CH2-CH2-COOH-CHOH-CH2·O·CO·(CH2)16·CH3 MOLECULAR MASS: 458 (for monostearate) PROPERTIES AND APPEARANCE: White beads MELTING RANGE IN °C: 55–60 PURITY %: Monoester content 12–20%; SMG min 55% WATER CONTENT MAXIMUM IN %: 2 HEAVY METAL CONTENT MAXIMUM IN 10 ppm: ARSENIC CONTENT MAXIMUM IN ppm: 3 FUNCTION IN FOODS: Dough conditioner and crumb softener in bread and fermented doughs Amylose complexing index 63 (good) HLB 5–7 (medium polarity) ALTERNATIVES: DATEM stearoyl lactylates/ Sucrose esters TECHNOLOGY OF USE IN FOODS: Dough conditioner in bread. Melt into fat (shortening) before addition to dough at 0.125–0.25% of flour weight.
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Food Additives Data Book
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© 2003 by Blackwell Science Ltd, a
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Contents vi Part 3 Colourings 121 A
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Contents viii Dextranase (Penicilli
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Contents x Calcium lactate pentahyd
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Contents xii Calcium disodium ethyl
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Editors Jim Smith, PhD, MBA, FIFST
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Part 14—Sweeteners David K. MacKi
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Part 1 Acidulants
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VAPOUR PRESSURE AT VARIOUS -17.2 (1
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Acceptable daily intake for humans
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Acidulants 8 NAME: Adipic acid CATE
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Acidulants 10 Diisobutyl adipate ca
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Acidulants 12 NAME: Caprylic acid C
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Acidulants 14 FOOD SAFETY ISSUES: L
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Acidulants 16 NAME: Citric acid CAT
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Acidulants 18 FUNCTION IN FOODS: Ci
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Acidulants 20 Monoglyceride citrate
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Acidulants 22 Dipotassium citrate:
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Acidulants 24 NAME: Dehydroacetic R
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Acidulants 26 Doores, S. (1990) pH
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WATER CONTENT MAXIMUM IN %: 0.5 HEA
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REFERENCES: Budavari, S., O’Neill
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TECHNOLOGY OF USE IN FOODS: Glucono
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HEAVY METAL CONTENT MAXIMUM IN 10 p
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It is used to flavour various poult
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Acidulants 40 NAME: Malic acid CATE
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Acidulants 42 The US Internal Reven
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Acidulants 44 NAME: Phosphoric acid
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Acidulants 46 Ammonium phosphate, d
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Acidulants 48 Magnesium phosphate,
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Acidulants 50 Sodium phosphate, dib
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Acidulants 52 cheese, cheese food,
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Acidulants 54 Doores, S. (1990) pH
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VAPOUR PRESSURE AT VARIOUS 4.6 (1 m
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propionate based on the weight of t
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Acidulants 62 NAME: Sodium diacetat
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Acidulants 64 Food Chemicals Codex
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ARSENIC CONTENT MAXIMUM IN ppm: 3 A
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Acidulants 70 NAME: Tartaric acid C
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Acidulants 72 Potassium bitartrate
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Part 2 Antioxidants
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SOLUBILITY % AT VARIOUS TEMPERATURE
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Antioxidants 80 NAME: Ascorbyl palm
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Antioxidants 82 NAME: Sodium ascorb
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Antioxidants 84 NAME: Calcium ascor
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in vegetable oil: @ 25°C 30% cotto
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Antioxidants 90 NAME: Butylated hyd
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Antioxidants 92 REFERENCES: Sustane
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Antioxidants 96 NAME: Propyl gallat
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Antioxidants 98 (USA: contd) Pizza
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FUNCTION IN FOODS: Prevents oxidati
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Antioxidants 104 NAME: Tocopherols,
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Antioxidants 106 NAME: Beta-caroten
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REFERENCES: Schuler, P. (1990) In:
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Antioxidants 112 NAME: Tocopherol,
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Antioxidants 114 NAME: Citric acid
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Antioxidants 116 NAME: Ethylenediam
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Antioxidants 118 NAME: L-Tartaric a
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Part 3 Colourings
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HEAVY METAL CONTENT MAXIMUM 50 IN p
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Colourings 126 NAME: Allura Red AC
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Colourings 128 FOOD SAFETY ISSUES:
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HEAVY METAL CONTENT MAXIMUM IN
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Colourings 134 NAME: Amaranth CATEG
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Colourings 136 LEGISLATION: USA: CA
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PURITY %: Bixin powders 25%; norbix
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STRUCTURE OF ANNATTO: CH 3 CH3 RO C
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BOILING POINT IN °C AT VARIOUS N/A
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REFERENCES: Jackman, R. L., Yada, R
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HEAVY METAL CONTENT MAXIMUM IN
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Colourings 150 NAME: Brilliant Blue
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VAPOUR PRESSURE AT VARIOUS N/A TEMP
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Colourings 158 NAME: Brown HT CATEG
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WATER CONTENT MAXIMUM IN %: 5 HEAVY
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Colourings 168 NAME: Plain caramel
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WATER CONTENT MAXIMUM IN %: Typical
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Colourings 176 NAME: Caustic sulphi
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WATER CONTENT MAXIMUM IN %: Typical
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Colourings 184 NAME: Beetroot red C
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WATER CONTENT MAXIMUM IN %: 21.0% H
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Colourings 192 NAME: Carminic acid
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PURITY %: Not less than 85% dye con
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Colourings 200 NAME: Beta-carotene
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Colourings 202 LEGISLATION: USA: UK
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WATER CONTENT MAXIMUM IN %: 2 HEAVY
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Colourings 208 NAME: Chlorophyll CA
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Colourings 210 ANTAGONISTS: Sulphur
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Colourings 212 NAME: Chlorophyllin
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Colourings 220 NAME: Copper chlorop
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WATER CONTENT MAXIMUM IN %: N/A HEA
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Colourings 228 NAME: Curcumin CATEG
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Colourings 230 ANTAGONISTS: Strong
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WATER CONTENT MAXIMUM IN %: 15 HEAV
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Colourings 236 NAME: Ethyl ester of
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Colourings 238 When used to colour
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PURITY %: 85% miniumum WATER CONTEN
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Colourings 244 NAME: Gold CATEGORY:
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PURITY %: Not less than 80% total c
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Colourings 252 NAME: Indigotine CAT
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ANTAGONISTS: None known FOOD SAFETY
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Colourings 262 NAME: Yellow iron ox
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Colourings 270 NAME: Monascus CATEG
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Colourings 274 NAME: Brilliant Blac
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PURITY %: Content not less than 85%
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Colourings 282 NAME: Ponceau 4R CAT
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WATER CONTENT MAXIMUM IN %: 30 HEAV
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Colourings 290 NAME: Ponceau SX CAT
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Colourings 292 REFERENCE: Walford,
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ARSENIC CONTENT MAXIMUM IN ppm: 3 A
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PURITY %: 85% total colouring matte
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Colourings 300 NAME: Tartrazine CAT
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Colourings 304 NAME: Titanium dioxi
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Page 328 and 329: HEAVY METAL CONTENT MAXIMUM IN 40 p
Page 331 and 332: Colourings 312 NAME: Vegetable carb
Page 333: Colourings 314 LEGISLATION: USA: CA
Page 336 and 337: HEAVY METAL CONTENT MAXIMUM IN
Page 339 and 340: Colourings 320 NAME: Santalin CATEG
Page 341: Colourings 322 LEGISLATION: USA: CA
Page 347 and 348: Colourings 328 NAME: Lycopene CATEG
Page 349: Colourings 330 LEGISLATION: USA: UK
Page 352 and 353: WATER CONTENT MAXIMUM IN %: 2 HEAVY
Page 354 and 355: OH CH 3 Capsorubin CH3 CH3 CH 3 CH3
Page 359 and 360: Colourings 340 NAME: Riboflavin-5¢
Page 361 and 362: Colourings 342 LEGISLATION: USA: UK
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 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 390 and 391: LEGISLATION: USA: UK and EUROPE: No
Page 392 and 393: HLB 3-4 (low polarity). Amylose com
Page 398 and 399: LEGISLATION: USA: UK and EUROPE: AU
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
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Enzymes 412 NAME: Cellulase CATEGOR
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Enzymes 414 NAME: Chymotrypsin (pan
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Enzymes 418 NAME: Diacetyl reductas
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LEGISLATION: USA: CANADA: GRAS from
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LEGISLATION: USA: UK and EUROPE: GR
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REFERENCES: Ash, M., and Ash, I. (1
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REFERENCES: Ash, M., and Ash, I. (1
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Enzymes 430 NAME: Inulinase CATEGOR
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Enzymes 434 NAME: Lipase CATEGORY:
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Enzymes 436 NAME: Metallo-neutral p
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Enzymes 440 NAME: Naringinase (Peni
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LEGISLATION: USA: CANADA: GRAS from
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LEGISLATION: USA: CANADA: GRAS sour
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Enzymes 448 NAME: Pepsin (porcine m
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Enzymes 450 NAME: Peroxidase (horse
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Enzymes 454 NAME: Rennet (bovine ab
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Enzymes 456 NAME: Subtilisin CATEGO
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Enzymes 460 NAME: Trypsin (pancreat
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Part 6 Flavour Enhancers
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FOOD SAFETY ISSUES: Human poison by
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Flavour Enhancers 468 NAME: Brown a
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Flavour Enhancers 472 NAME: Ammonia
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Flavour Enhancers 474 REFERENCES: L
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Flavour Enhancers 478 NAME: Disodiu
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Flavour Enhancers 480 NAME: Lactic
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Flavour Enhancers 482 REFERENCE: Le
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Flavour Enhancers 486 NAME: Magnesi
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Flavour Enhancers 488 NAME: Malic a
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Flavour Enhancers 490 FOOD SAFETY I
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Flavour Enhancers 492 NAME: Ammoniu
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REFERENCE: Lewis, R. J., Sr. (1989)
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TECHNOLOGY OF USE IN FOODS: pH of a
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Flavour Enhancers 500 NAME: Potassi
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Flavour Enhancers 502 (USA: contd)
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TECHNOLOGY OF USE IN FOODS: Long-te
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Flavour Enhancers 508 NAME: Succini
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Flavour Enhancers 510 NAME: Tannic
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Flavour Enhancers 512 NAME: L-Tarta
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Flavour Enhancers 514 NAME: Ethyl m
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Flavour Enhancers 516 NAME: Glycine
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Flavour Enhancers 518 NAME: L-Gluta
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Flavour Enhancers 520 NAME: Licoric
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Flavour Enhancers 524 NAME: Magnesi
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REFERENCE: Lewis, R. J., Sr. (1989)
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thermal stability is affected mainl
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Flavour Enhancers 532 NAME: Sodium
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Part 7 Flour Additives
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REFERENCES: Pritchard, P. E. (1992)
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FOOD SAFETY ISSUES: Chlorine dioxid
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TECHNOLOGY OF USE IN FOODS: When us
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TECHNOLOGY OF USE IN FOODS: Sodium
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TECHNOLOGY OF USE IN FOODS: This ac
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LEGISLATION: USA: CANADA: Permitted
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ALTERNATIVES: Sodium acid pyrophosp
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TECHNOLOGY OF USE IN FOODS: L-Cyste
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TECHNOLOGY OF USE IN FOODS: A satis
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FOOD SAFETY ISSUES: The provisional
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Gases 560 NAME: Argon CATEGORY: Pac
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Gases 564 NAME: Nitrous oxide CATEG
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Gases 566 NAME: Ozone CATEGORY: Gas
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Gases 568 NAME: Carbon dioxide CATE
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Gases 570 NAME: Nitrogen CATEGORY:
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Part 9 Nutritive Additives
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LEGISLATION: USA: CANADA: Regulatio
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LEGISLATION: USA: CANADA: Regulatio
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Nutritive Additives 580 NAME: Nicot
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Nutritive Additives 582 NAME: Pyrid
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Nutritive Additives 584 NAME: Ribof
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Nutritive Additives 586 NAME: Ribof
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Nutritive Additives 588 NAME: Thiam
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Nutritive Additives 592 NAME: Calci
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Nutritive Additives 594 NAME: Natur
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Nutritive Additives 596 NAME: Beta-
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Nutritive Additives 598 NAME: Phyto
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Nutritive Additives 602 NAME: Niaci
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Nutritive Additives 610 NAME: Ascor
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Nutritive Additives 612 NAME: Bioti
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Nutritive Additives 626 NAME: Chole
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Nutritive Additives 628 NAME: Cupri
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Nutritive Additives 630 NAME: Cyano
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Nutritive Additives 632 NAME: Ergoc
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Nutritive Additives 634 NAME: Ferro
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Nutritive Additives 636 NAME: Ferri
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Nutritive Additives 638 NAME: Ferro
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Nutritive Additives 640 NAME: Folic
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Nutritive Additives 642 NAME: Magne
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Nutritive Additives 644 NAME: Magne
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Nutritive Additives 646 NAME: Sodiu
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Nutritive Additives 648 NAME: Reduc
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Nutritive Additives 650 NAME: Retin
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Nutritive Additives 656 NAME: Zinc
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Part 10 Polysaccharides
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Agar is a mixture of agaran (agaros
Page 682 and 683:
Alginates are composed of blocks of
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SYNERGISTS: Divalent ion, pectins A
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Large quantities of gum arabic are
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TECHNOLOGY OF USE IN FOODS: Carrage
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Polysaccharides 676 NAME: Kappa-car
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Polysaccharides 678 REFERENCES: Ash
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TECHNOLOGY OF USE IN FOODS: Carrage
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Polysaccharides 684 NAME: Carrageen
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Polysaccharides 686 LEGISLATION: US
Page 708 and 709:
LEGISLATION: USA: UK and EUROPE: AU
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SYNERGISTS: Xanthan ANTAGONISTS: No
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The viscosity of carboxymethyl cell
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In comparison with many other polys
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SYNERGISTS: Casein; chitosan; locus
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Forms strong, brittle gels which ar
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FOOD SAFETY ISSUES: Non-toxic. The
Page 722 and 723:
synergistic interaction with xantha
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Hydroxy ethyl cellulose has useful
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TECHNOLOGY OF USE IN FOODS: Hydroxy
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TECHNOLOGY OF USE IN FOODS: Hydroxy
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LEGISLATION: Usage level: Limitatio
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formation. The synergistic interact
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Methyl celluloses have four importa
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increasing molecular weight and dec
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FOOD SAFETY ISSUES: Mildly toxic. L
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LEGISLATION: Usage level: Limitatio
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SYNERGISTS: Guar; locust bean gum A
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Preservatives 732 NAME: Sorbic acid
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Preservatives 734 SYNERGISTS: Sulph
Page 756 and 757:
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Preservatives 740 NAME: Potassium s
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Preservatives 742 ANTAGONISTS: Non-
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Preservatives 748 NAME: Benzoic aci
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Preservatives 750 LEGISLATION: USA:
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TECHNOLOGY OF USE IN FOODS: Usage l
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Preservatives 756 NAME: Potassium b
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Preservatives 758 NAME: Calcium ben
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Preservatives 760 NAME: Ethyl-4-hyd
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Preservatives 762 NAME: Ethyl-4-hyd
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Preservatives 768 NAME: Methyl para
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Preservatives 770 NAME: Methyl-4-hy
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TECHNOLOGY OF USE IN FOODS: Multifu
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TECHNOLOGY OF USE IN FOODS: Multifu
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FUNCTION IN FOODS: Antimicrobial pr
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LEGISLATION: USA: UK and EUROPE: CA
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FOOD SAFETY ISSUES: Normal humans a
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TECHNOLOGY OF USE IN FOODS: Impregn
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LEGISLATION: USA: UK and EUROPE: EP
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Preservatives 792 NAME: Thiabendazo
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TECHNOLOGY OF USE IN FOODS: Cheese
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Preservatives 798 NAME: Potassium n
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Preservatives 800 NAME: Sodium nitr
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Preservatives 802 NAME: Sodium nitr
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Preservatives 804 NAME: Potassium n
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Preservatives 806 NAME: Propionic a
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Preservatives 808 NAME: Sodium prop
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Preservatives 810 NAME: Calcium pro
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Preservatives 812 NAME: Potassium p
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TECHNOLOGY OF USE IN FOODS: Antioxi
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Sequestrants 818 NAME: Calcium acet
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Sequestrants 820 NAME: Calcium chlo
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Sequestrants 822 NAME: Calcium citr
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Sequestrants 824 NAME: Calcium gluc
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Sequestrants 826 NAME: Calcium sulp
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Sequestrants 828 NAME: Calcium diso
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Sequestrants 830 NAME: Citric acid
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Sequestrants 832 FOOD SAFETY ISSUES
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FUNCTION IN FOODS: Stabilises lard
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LEGISLATION: USA: UK and EUROPE: FD
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TECHNOLOGY OF USE IN FOODS: 1% solu
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Sequestrants 842 NAME: Potassium ph
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Sequestrants 844 NAME: Potassium ph
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Sequestrants 846 NAME: Potassium so
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Sequestrants 848 NAME: Manganese ci
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FUNCTION IN FOODS: Used as a buffer
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everages; decreases loss of carbona
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LEGISLATION: USA: UK and EUROPE: FD
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Sequestrants 858 NAME: Phosphoric a
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Sequestrants 860 NAME: Potassium di
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Solvents 862 NAME: Acetic acid CATE
Page 883:
Solvents 864 LEGISLATION: USA: CANA
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REFERENCES: Lewis, R. J. (1989) Foo
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ARSENIC CONTENT MAXIMUM IN ppm: 3 S
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TECHNOLOGY OF USE IN FOODS: Excelle
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TECHNOLOGY OF USE IN FOODS: Slightl
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TECHNOLOGY OF USE IN FOODS: Keep ti
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HEAVY METAL CONTENT MAXIMUM IN 5 pp
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Solvents 886 NAME: Isopropanol CATE
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Solvents 888 NAME: Lactic acid (D,
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Solvents 890 NAME: Methanol CATEGOR
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Solvents 892 NAME: Mono- and diglyc
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Solvents 894 NAME: Octyl alcohol CA
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Solvents 896 NAME: 1,2-Propanediol
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Solvents 898 NAME: Triacetyl glycer
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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
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(9) Frozen stick-type confections a
Page 940 and 941:
Table IX - Food additives that may
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Minifie, B. W. (1989) Chocolate, Co
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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
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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
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Sweeteners 946 - Mesh size: MR 100,
Page 967:
Sweeteners 948 REFERENCES: Smith, J
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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
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PROPERTIES AND APPEARANCE: Sodium s
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SYNERGISTS: With isomalt, it masks
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(e) Manufacturers who do not custom
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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
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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
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Sweeteners 980 - Maximum level: 5 m
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Sweeteners 982 NAME: Stevioside CAT
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Sweeteners 984 LEGISLATION: USA: No
Page 1005:
Sweeteners 986 Taste profile improv
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TECHNOLOGY OF USE IN FOODS: Stable
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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
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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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