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Enzymes 448 NAME: Pepsin (porcine mucosa) CATEGORY: Enzymes FOOD USE: Cheese SYNONYMS: EC 3.4.23.1/ CAS 9001-75-6/ EINECS 232-629-3/ Pepsinum PROPERTIES AND APPEARANCE: White or yellowish-white powder or lustrous transparent or translucent scales, odourless pH OPTIMUM: 1.8–2.2 TEMPERATURE OPTIMUM °C: 40–60 SIDE ACTIVITIES: Usually very pure FUNCTION IN FOODS: Preferential cleavage of phenylalanine, leucine TECHNOLOGY OF USE IN FOODS: Cheese – coagulation of casein as powder or solution at 0.01–0.15% SYNERGISTS: Reducing agents ANTAGONISTS: Oxidising agents, aliphatic alcohols LEGISLATION: USA: UK and EUROPE: CANADA: AUSTRALIA/ PACIFIC RIM: GRAS from UK adult bovine Source – glandular layer of porcine Japan: approved porcine and abomasum stomach. Permitted in or upon ale, beer, bovine light beer, malt liquor, porter, stout, cheese, stomachs cottage cheese, cream cheese, cream cheese with named ingredients, cream cheese spread, cream cheese spread with named ingredients, defatted soy flour, pre-cooked instant cereals
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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
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Emulsifiers 386 NAME: Di-octyl sodi
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Part 5 Enzymes
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ANTAGONISTS: Cereals - inhibited by
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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 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 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)
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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
Page 684 and 685:
SYNERGISTS: Divalent ion, pectins A
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Large quantities of gum arabic are
Page 690 and 691:
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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
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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
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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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
Page 753:
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
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
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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
Page 872 and 873:
everages; decreases loss of carbona
Page 874 and 875:
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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Page 890 and 891:
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
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
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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
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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
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Characteristics of sweeteners (1 :1
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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
Page 965 and 966:
Sweeteners 946 - Mesh size: MR 100,
Page 967:
Sweeteners 948 REFERENCES: Smith, J
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TECHNOLOGY OF USE IN FOODS: Functio
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(c) The ingredient is used as an an
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Sweeteners 956 NAME: Monellin CATEG
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PROPERTIES AND APPEARANCE: Sodium s
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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,
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Sweeteners 968 NAME: Sorbitol CATEG
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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
Page 1003 and 1004:
Sweeteners 984 LEGISLATION: USA: No
Page 1005:
Sweeteners 986 Taste profile improv
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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
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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
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(1,1-dimethylethyl)-4 methyoxypheno
Page 1026 and 1027:
calcium phosphate dibasic, 616, 618
Page 1028 and 1029:
diethyl tartrate, 70, 876-7 diferoy
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ethyl paraben, 762 ethyl tartrate,
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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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