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Enzymes 438 NAME: Microbial rennet CATEGORY: Enzymes FOOD USE: Cheese SYNONYMS: Microbial chymosin/ EC 3.4.23.4 pH OPTIMUM: 4.8–6 TEMPERATURE OPTIMUM °C: 30–40 FUNCTION IN FOODS: Specific for one bond of kappa-casein TECHNOLOGY OF USE IN FOODS: Cheese – coagulation of casein as powder or solution at 0.01–0.15% LEGISLATION: USA: UK and EUROPE: CANADA: GRAS source FDA 21CFR 173.150 Approved Source – Mucor miehei, Mucor Mucor miehei, Mucor pucillus, pucillus, Endothia parasitica – Endothia parasitica, Bacillus cereus permitted in or upon cheese, cottage cheese, Emmentaler (Swiss) cheese, sour cream REFERENCES: Ash, M., and Ash, I. (1995) Food Additives. Gower Publishing Co., Brookfield, VT. Owusu-Ansah, Y. J. (1991) Enzymes. In: Smith, J. (Ed.), Food Additive User’s Handbook. Blackie A & P, London, pp. 120–150.
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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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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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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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Colourings 312 NAME: Vegetable carb
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Colourings 320 NAME: Santalin CATEG
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Colourings 328 NAME: Lycopene CATEG
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OH CH 3 Capsorubin CH3 CH3 CH 3 CH3
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Colourings 340 NAME: Riboflavin-5¢
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Emulsifiers 344 NAME: Mono- and dig
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Emulsifiers 346 LEGISLATION: USA: U
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FUNCTION IN FOODS: Emulsion-stabili
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ALTERNATIVES: Lactic acid esters/ p
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TECHNOLOGY OF USE IN FOODS: Crystal
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FUNCTION IN FOODS: Used in bread an
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TECHNOLOGY OF USE IN FOODS: Can mod
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Emulsifiers 360 NAME: Succinic acid
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Emulsifiers 362 NAME: Tartaric acid
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Emulsifiers 366 NAME: Lecithins CAT
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Emulsifiers 368 NAME: Polyglycerol
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Emulsifiers 370 NAME: Polyglycerol
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Emulsifiers 372 NAME: Propylene gly
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Emulsifiers 374 NAME: Sodium stearo
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Emulsifiers 376 NAME: Calcium stear
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Emulsifiers 378 NAME: Sorbitan este
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Emulsifiers 380 NAME: Polysorbates
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Emulsifiers 382 NAME: Sucrose ester
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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 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 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
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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
Page 543:
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:
Page 592 and 593:
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
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
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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
Page 705:
Polysaccharides 686 LEGISLATION: US
Page 708 and 709:
LEGISLATION: USA: UK and EUROPE: AU
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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
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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
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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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Page 738 and 739:
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increasing molecular weight and dec
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FOOD SAFETY ISSUES: Mildly toxic. L
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Page 746 and 747:
LEGISLATION: Usage level: Limitatio
Page 748:
SYNERGISTS: Guar; locust bean gum A
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Preservatives 732 NAME: Sorbic acid
Page 753:
Preservatives 734 SYNERGISTS: Sulph
Page 756 and 757:
Page 759 and 760:
Preservatives 740 NAME: Potassium s
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Preservatives 742 ANTAGONISTS: Non-
Page 764 and 765:
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Preservatives 748 NAME: Benzoic aci
Page 769:
Preservatives 750 LEGISLATION: USA:
Page 772 and 773:
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
Page 779 and 780:
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
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
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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
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
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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
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Sequestrants 842 NAME: Potassium ph
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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
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Sequestrants 860 NAME: Potassium di
Page 881 and 882:
Solvents 862 NAME: Acetic acid CATE
Page 883:
Solvents 864 LEGISLATION: USA: CANA
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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
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Sweeteners 1000 NAME: Xylitol CATEG
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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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