Food additives data book - wordpres

More documents

Recommendations

Info

Flavour Enhancers 470 NAME: Red algae CATEGORY: Flavour enhancer FOOD USE: Flavourings/ Seasonings/ Spices SYNONYMS: Porphyra crispata/ P. deutata/ P. perforata/ P. suborbiculata/ P. tenera/ Rhodymenia palmata/ Gloiopeltis furcata/ CAS 977090042 FUNCTION IN FOODS: Flavour enhancer; flavour adjuvant ALTERNATIVES: Brown algae LEGISLATION: USA: FDA – 21CFR 184.1121: approved for use in foods as flavour enhancer, flavouring adjuvant for spices and seasonings at GRAS quantities. GRAS use at level not in excess of the amount reasonably required to accomplish the intended effect REFERENCE: Lewis, R. J., Sr. (1989) <strong>Food</strong> Additives Hand<strong>book</strong>. Van Nostrand Reinhold. New York.
Page 1:
Food Additives Data Book
Page 4 and 5:
© 2003 by Blackwell Science Ltd, a
Page 6 and 7:
Contents vi Part 3 Colourings 121 A
Page 8 and 9:
Contents viii Dextranase (Penicilli
Page 10 and 11:
Contents x Calcium lactate pentahyd
Page 12 and 13:
Contents xii Calcium disodium ethyl
Page 15 and 16:
Editors Jim Smith, PhD, MBA, FIFST
Page 17:
Part 14—Sweeteners David K. MacKi
Page 20 and 21:
Part 1 Acidulants
Page 22 and 23:
VAPOUR PRESSURE AT VARIOUS -17.2 (1
Page 24 and 25:
Acceptable daily intake for humans
Page 27 and 28:
Acidulants 8 NAME: Adipic acid CATE
Page 29 and 30:
Acidulants 10 Diisobutyl adipate ca
Page 31 and 32:
Acidulants 12 NAME: Caprylic acid C
Page 33 and 34:
Acidulants 14 FOOD SAFETY ISSUES: L
Page 35 and 36:
Acidulants 16 NAME: Citric acid CAT
Page 37 and 38:
Acidulants 18 FUNCTION IN FOODS: Ci
Page 39 and 40:
Acidulants 20 Monoglyceride citrate
Page 41 and 42:
Acidulants 22 Dipotassium citrate:
Page 43 and 44:
Acidulants 24 NAME: Dehydroacetic R
Page 45:
Acidulants 26 Doores, S. (1990) pH
Page 48 and 49:
WATER CONTENT MAXIMUM IN %: 0.5 HEA
Page 50 and 51:
REFERENCES: Budavari, S., O’Neill
Page 52 and 53:
TECHNOLOGY OF USE IN FOODS: Glucono
Page 54 and 55:
HEAVY METAL CONTENT MAXIMUM IN 10 p
Page 56 and 57:
It is used to flavour various poult
Page 59 and 60:
Acidulants 40 NAME: Malic acid CATE
Page 61 and 62:
Acidulants 42 The US Internal Reven
Page 63 and 64:
Acidulants 44 NAME: Phosphoric acid
Page 65 and 66:
Acidulants 46 Ammonium phosphate, d
Page 67 and 68:
Acidulants 48 Magnesium phosphate,
Page 69 and 70:
Acidulants 50 Sodium phosphate, dib
Page 71 and 72:
Acidulants 52 cheese, cheese food,
Page 73:
Acidulants 54 Doores, S. (1990) pH
Page 76 and 77:
VAPOUR PRESSURE AT VARIOUS 4.6 (1 m
Page 78 and 79:
propionate based on the weight of t
Page 81 and 82:
Acidulants 62 NAME: Sodium diacetat
Page 83:
Acidulants 64 Food Chemicals Codex
Page 86 and 87:
ARSENIC CONTENT MAXIMUM IN ppm: 3 A
Page 89 and 90:
Acidulants 70 NAME: Tartaric acid C
Page 91 and 92:
Acidulants 72 Potassium bitartrate
Page 94 and 95:
Part 2 Antioxidants
Page 96 and 97:
SOLUBILITY % AT VARIOUS TEMPERATURE
Page 99 and 100:
Antioxidants 80 NAME: Ascorbyl palm
Page 101 and 102:
Antioxidants 82 NAME: Sodium ascorb
Page 103:
Antioxidants 84 NAME: Calcium ascor
Page 106 and 107:
in vegetable oil: @ 25°C 30% cotto
Page 109 and 110:
Antioxidants 90 NAME: Butylated hyd
Page 111:
Antioxidants 92 REFERENCES: Sustane
Page 115 and 116:
Antioxidants 96 NAME: Propyl gallat
Page 117:
Antioxidants 98 (USA: contd) Pizza
Page 120 and 121:
FUNCTION IN FOODS: Prevents oxidati
Page 123 and 124:
Antioxidants 104 NAME: Tocopherols,
Page 125:
Antioxidants 106 NAME: Beta-caroten
Page 128 and 129:
REFERENCES: Schuler, P. (1990) In:
Page 131 and 132:
Antioxidants 112 NAME: Tocopherol,
Page 133 and 134:
Antioxidants 114 NAME: Citric acid
Page 135 and 136:
Antioxidants 116 NAME: Ethylenediam
Page 137 and 138:
Antioxidants 118 NAME: L-Tartaric a
Page 140 and 141:
Part 3 Colourings
Page 142 and 143:
HEAVY METAL CONTENT MAXIMUM 50 IN p
Page 145 and 146:
Colourings 126 NAME: Allura Red AC
Page 147:
Colourings 128 FOOD SAFETY ISSUES:
Page 150 and 151:
HEAVY METAL CONTENT MAXIMUM IN
Page 153 and 154:
Colourings 134 NAME: Amaranth CATEG
Page 155:
Colourings 136 LEGISLATION: USA: CA
Page 158 and 159:
PURITY %: Bixin powders 25%; norbix
Page 160 and 161:
STRUCTURE OF ANNATTO: CH 3 CH3 RO C
Page 162 and 163:
BOILING POINT IN °C AT VARIOUS N/A
Page 164 and 165:
REFERENCES: Jackman, R. L., Yada, R
Page 166 and 167:
Page 169 and 170:
Colourings 150 NAME: Brilliant Blue
Page 171:
Page 174 and 175:
VAPOUR PRESSURE AT VARIOUS N/A TEMP
Page 177 and 178:
Colourings 158 NAME: Brown HT CATEG
Page 179:
Page 182 and 183:
Page 184 and 185:
WATER CONTENT MAXIMUM IN %: 5 HEAVY
Page 187 and 188:
Colourings 168 NAME: Plain caramel
Page 189:
Page 192 and 193:
WATER CONTENT MAXIMUM IN %: Typical
Page 195 and 196:
Colourings 176 NAME: Caustic sulphi
Page 197:
Page 200 and 201:
WATER CONTENT MAXIMUM IN %: Typical
Page 203 and 204:
Colourings 184 NAME: Beetroot red C
Page 205:
Page 208 and 209:
WATER CONTENT MAXIMUM IN %: 21.0% H
Page 211 and 212:
Colourings 192 NAME: Carminic acid
Page 213:
Page 216 and 217:
PURITY %: Not less than 85% dye con
Page 219 and 220:
Colourings 200 NAME: Beta-carotene
Page 221:
Colourings 202 LEGISLATION: USA: UK
Page 224 and 225:
Page 227 and 228:
Colourings 208 NAME: Chlorophyll CA
Page 229 and 230:
Colourings 210 ANTAGONISTS: Sulphur
Page 231 and 232:
Colourings 212 NAME: Chlorophyllin
Page 233:
Page 236 and 237:
Page 239 and 240:
Colourings 220 NAME: Copper chlorop
Page 241:
Page 244 and 245:
WATER CONTENT MAXIMUM IN %: N/A HEA
Page 247 and 248:
Colourings 228 NAME: Curcumin CATEG
Page 249:
Colourings 230 ANTAGONISTS: Strong
Page 252 and 253:
WATER CONTENT MAXIMUM IN %: 15 HEAV
Page 255 and 256:
Colourings 236 NAME: Ethyl ester of
Page 257:
Colourings 238 When used to colour
Page 260 and 261:
PURITY %: 85% miniumum WATER CONTEN
Page 263 and 264:
Colourings 244 NAME: Gold CATEGORY:
Page 265:
Page 268 and 269:
PURITY %: Not less than 80% total c
Page 271 and 272:
Colourings 252 NAME: Indigotine CAT
Page 273:
Page 276 and 277:
ANTAGONISTS: None known FOOD SAFETY
Page 278 and 279:
Page 281 and 282:
Colourings 262 NAME: Yellow iron ox
Page 283:
Page 286 and 287:
Page 289 and 290:
Colourings 270 NAME: Monascus CATEG
Page 291 and 292:
Page 293 and 294:
Colourings 274 NAME: Brilliant Blac
Page 295:
Page 298 and 299:
PURITY %: Content not less than 85%
Page 301 and 302:
Colourings 282 NAME: Ponceau 4R CAT
Page 303:
Page 306 and 307:
WATER CONTENT MAXIMUM IN %: 30 HEAV
Page 309 and 310:
Colourings 290 NAME: Ponceau SX CAT
Page 311:
Colourings 292 REFERENCE: Walford,
Page 314 and 315:
ARSENIC CONTENT MAXIMUM IN ppm: 3 A
Page 316 and 317:
PURITY %: 85% total colouring matte
Page 319 and 320:
Colourings 300 NAME: Tartrazine CAT
Page 321 and 322:
Page 323 and 324:
Colourings 304 NAME: Titanium dioxi
Page 325:
Page 328 and 329:
Page 331 and 332:
Colourings 312 NAME: Vegetable carb
Page 333:
Page 336 and 337:
Page 339 and 340:
Colourings 320 NAME: Santalin CATEG
Page 341:
Page 344 and 345:
Page 347 and 348:
Colourings 328 NAME: Lycopene CATEG
Page 349:
Page 352 and 353:
Page 354 and 355:
OH CH 3 Capsorubin CH3 CH3 CH 3 CH3
Page 356 and 357:
Page 359 and 360:
Colourings 340 NAME: Riboflavin-5¢
Page 361 and 362:
Page 363 and 364:
Emulsifiers 344 NAME: Mono- and dig
Page 365:
Emulsifiers 346 LEGISLATION: USA: U
Page 368 and 369:
FUNCTION IN FOODS: Emulsion-stabili
Page 370 and 371:
ALTERNATIVES: Lactic acid esters/ p
Page 372 and 373:
TECHNOLOGY OF USE IN FOODS: Crystal
Page 374 and 375:
FUNCTION IN FOODS: Used in bread an
Page 376 and 377:
TECHNOLOGY OF USE IN FOODS: Can mod
Page 379 and 380:
Emulsifiers 360 NAME: Succinic acid
Page 381:
Emulsifiers 362 NAME: Tartaric acid
Page 385 and 386:
Emulsifiers 366 NAME: Lecithins CAT
Page 387 and 388:
Emulsifiers 368 NAME: Polyglycerol
Page 389 and 390:
Emulsifiers 370 NAME: Polyglycerol
Page 391 and 392:
Emulsifiers 372 NAME: Propylene gly
Page 393 and 394:
Emulsifiers 374 NAME: Sodium stearo
Page 395 and 396:
Emulsifiers 376 NAME: Calcium stear
Page 397 and 398:
Emulsifiers 378 NAME: Sorbitan este
Page 399 and 400:
Emulsifiers 380 NAME: Polysorbates
Page 401 and 402:
Emulsifiers 382 NAME: Sucrose ester
Page 403 and 404:
Emulsifiers 384 NAME: Ammonium phos
Page 405:
Emulsifiers 386 NAME: Di-octyl sodi
Page 408 and 409:
Part 5 Enzymes
Page 410 and 411:
ANTAGONISTS: Cereals - inhibited by
Page 413 and 414:
Enzymes 394 activity NAME: Amyloglu
Page 415:
Enzymes 396 NAME: Anthocyanase CATE
Page 418 and 419:
LEGISLATION: USA: CANADA: GRAS stat
Page 420 and 421:
LEGISLATION: USA: UK and EUROPE: GR
Page 423 and 424:
Enzymes 404 NAME: Beta-glucosidase
Page 425:
Enzymes 406 NAME: Bromelain CATEGOR
Page 429:
Enzymes 410 NAME: Cellobiase (Asper
Page 432 and 433:
LEGISLATION: USA: UK and EUROPE: GR
Page 435:
Enzymes 416 NAME: Dextranase (Penic
Page 439 and 440: Enzymes 420 NAME: Ficin (Ficus spp.
Page 441 and 442: Enzymes 422 NAME: Glucoamylase CATE
Page 443 and 444: Enzymes 424 NAME: Glucose isomerase
Page 445 and 446: Enzymes 426 NAME: Glucose oxidase C
Page 447: Enzymes 428 NAME: Hemicellulase (As
Page 451: Enzymes 432 NAME: Invertase CATEGOR
Page 454 and 455: LEGISLATION: USA: UK and EUROPE: GR
Page 457: Enzymes 438 NAME: Microbial rennet
Page 461 and 462: Enzymes 442 NAME: Papain (papaya sp
Page 463 and 464: Enzymes 444 NAME: Pectinase CATEGOR
Page 465: Enzymes 446 NAME: Penicillin amidas
Page 468 and 469: REFERENCES: Ash, M., and Ash, I. (1
Page 471: Enzymes 452 NAME: Pullulanase CATEG
Page 474 and 475: REFERENCES: Ash, M., and Ash, I. (1
Page 477: Enzymes 458 NAME: Tannase CATEGORY:
Page 481 and 482: Enzymes 462 NAME: Xylanase CATEGORY
Page 483 and 484: Flavour Enhancers 464 NAME: Acetic
Page 485: Flavour Enhancers 466 (USA: contd)
Page 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)
Page 516 and 517: TECHNOLOGY OF USE IN FOODS: pH of a
Page 519 and 520: Flavour Enhancers 500 NAME: Potassi
Page 521: Flavour Enhancers 502 (USA: contd)
Page 524 and 525: TECHNOLOGY OF USE IN FOODS: Long-te
Page 527 and 528: Flavour Enhancers 508 NAME: Succini
Page 529 and 530: Flavour Enhancers 510 NAME: Tannic
Page 531 and 532: Flavour Enhancers 512 NAME: L-Tarta
Page 533 and 534: Flavour Enhancers 514 NAME: Ethyl m
Page 535 and 536: Flavour Enhancers 516 NAME: Glycine
Page 537 and 538: Flavour Enhancers 518 NAME: L-Gluta
Page 539:
Flavour Enhancers 520 NAME: Licoric
Page 543:
Flavour Enhancers 524 NAME: Magnesi
Page 546 and 547:
REFERENCE: Lewis, R. J., Sr. (1989)
Page 548 and 549:
thermal stability is affected mainl
Page 551 and 552:
Flavour Enhancers 532 NAME: Sodium
Page 554 and 555:
Part 7 Flour Additives
Page 556 and 557:
REFERENCES: Pritchard, P. E. (1992)
Page 558 and 559:
FOOD SAFETY ISSUES: Chlorine dioxid
Page 560 and 561:
Page 562 and 563:
TECHNOLOGY OF USE IN FOODS: When us
Page 564 and 565:
TECHNOLOGY OF USE IN FOODS: Sodium
Page 566 and 567:
TECHNOLOGY OF USE IN FOODS: This ac
Page 568 and 569:
LEGISLATION: USA: CANADA: Permitted
Page 570 and 571:
ALTERNATIVES: Sodium acid pyrophosp
Page 572 and 573:
TECHNOLOGY OF USE IN FOODS: L-Cyste
Page 574 and 575:
TECHNOLOGY OF USE IN FOODS: A satis
Page 576:
FOOD SAFETY ISSUES: The provisional
Page 579:
Gases 560 NAME: Argon CATEGORY: Pac
Page 583 and 584:
Gases 564 NAME: Nitrous oxide CATEG
Page 585 and 586:
Gases 566 NAME: Ozone CATEGORY: Gas
Page 587 and 588:
Gases 568 NAME: Carbon dioxide CATE
Page 589 and 590:
Gases 570 NAME: Nitrogen CATEGORY:
Page 592 and 593:
Part 9 Nutritive Additives
Page 594 and 595:
LEGISLATION: USA: CANADA: Regulatio
Page 596 and 597:
LEGISLATION: USA: CANADA: Regulatio
Page 599 and 600:
Nutritive Additives 580 NAME: Nicot
Page 601 and 602:
Nutritive Additives 582 NAME: Pyrid
Page 603 and 604:
Nutritive Additives 584 NAME: Ribof
Page 605 and 606:
Nutritive Additives 586 NAME: Ribof
Page 607 and 608:
Nutritive Additives 588 NAME: Thiam
Page 609 and 610:
Page 611 and 612:
Nutritive Additives 592 NAME: Calci
Page 613 and 614:
Nutritive Additives 594 NAME: Natur
Page 615 and 616:
Nutritive Additives 596 NAME: Beta-
Page 617:
Nutritive Additives 598 NAME: Phyto
Page 621 and 622:
Nutritive Additives 602 NAME: Niaci
Page 623:
Page 626 and 627:
Page 629 and 630:
Nutritive Additives 610 NAME: Ascor
Page 631 and 632:
Nutritive Additives 612 NAME: Bioti
Page 633 and 634:
Page 635 and 636:
Page 637 and 638:
Page 639 and 640:
Page 641 and 642:
Page 643 and 644:
Page 645 and 646:
Nutritive Additives 626 NAME: Chole
Page 647 and 648:
Nutritive Additives 628 NAME: Cupri
Page 649 and 650:
Nutritive Additives 630 NAME: Cyano
Page 651 and 652:
Nutritive Additives 632 NAME: Ergoc
Page 653 and 654:
Nutritive Additives 634 NAME: Ferro
Page 655 and 656:
Nutritive Additives 636 NAME: Ferri
Page 657 and 658:
Nutritive Additives 638 NAME: Ferro
Page 659 and 660:
Nutritive Additives 640 NAME: Folic
Page 661 and 662:
Nutritive Additives 642 NAME: Magne
Page 663 and 664:
Nutritive Additives 644 NAME: Magne
Page 665 and 666:
Nutritive Additives 646 NAME: Sodiu
Page 667 and 668:
Nutritive Additives 648 NAME: Reduc
Page 669 and 670:
Nutritive Additives 650 NAME: Retin
Page 671 and 672:
Page 673 and 674:
Page 675 and 676:
Nutritive Additives 656 NAME: Zinc
Page 678 and 679:
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
Page 695 and 696:
Polysaccharides 676 NAME: Kappa-car
Page 697:
Polysaccharides 678 REFERENCES: Ash
Page 700 and 701:
TECHNOLOGY OF USE IN FOODS: Carrage
Page 703 and 704:
Polysaccharides 684 NAME: Carrageen
Page 705:
Polysaccharides 686 LEGISLATION: US
Page 708 and 709:
LEGISLATION: USA: UK and EUROPE: AU
Page 710 and 711:
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
Page 720 and 721:
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
Page 728 and 729:
TECHNOLOGY OF USE IN FOODS: Hydroxy
Page 730 and 731:
LEGISLATION: Usage level: Limitatio
Page 732 and 733:
formation. The synergistic interact
Page 734 and 735:
Methyl celluloses have four importa
Page 736 and 737:
Page 738 and 739:
Page 740 and 741:
increasing molecular weight and dec
Page 742 and 743:
FOOD SAFETY ISSUES: Mildly toxic. L
Page 744 and 745:
Page 746 and 747:
LEGISLATION: Usage level: Limitatio
Page 748:
SYNERGISTS: Guar; locust bean gum A
Page 751 and 752:
Preservatives 732 NAME: Sorbic acid
Page 753:
Preservatives 734 SYNERGISTS: Sulph
Page 756 and 757:
Page 759 and 760:
Preservatives 740 NAME: Potassium s
Page 761:
Preservatives 742 ANTAGONISTS: Non-
Page 764 and 765:
Page 767 and 768:
Preservatives 748 NAME: Benzoic aci
Page 769:
Preservatives 750 LEGISLATION: USA:
Page 772 and 773:
TECHNOLOGY OF USE IN FOODS: Usage l
Page 775 and 776:
Preservatives 756 NAME: Potassium b
Page 777 and 778:
Preservatives 758 NAME: Calcium ben
Page 779 and 780:
Preservatives 760 NAME: Ethyl-4-hyd
Page 781:
Preservatives 762 NAME: Ethyl-4-hyd
Page 784 and 785:
Page 787 and 788:
Preservatives 768 NAME: Methyl para
Page 789:
Preservatives 770 NAME: Methyl-4-hy
Page 792 and 793:
Page 794 and 795:
Page 796 and 797:
TECHNOLOGY OF USE IN FOODS: Multifu
Page 798 and 799:
TECHNOLOGY OF USE IN FOODS: Multifu
Page 800 and 801:
FUNCTION IN FOODS: Antimicrobial pr
Page 802 and 803:
LEGISLATION: USA: UK and EUROPE: CA
Page 804 and 805:
FOOD SAFETY ISSUES: Normal humans a
Page 806 and 807:
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
Page 823 and 824:
Preservatives 804 NAME: Potassium n
Page 825 and 826:
Preservatives 806 NAME: Propionic a
Page 827 and 828:
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
Page 841 and 842:
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
Page 861 and 862:
Sequestrants 842 NAME: Potassium ph
Page 863 and 864:
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
Page 879 and 880:
Sequestrants 860 NAME: Potassium di
Page 881 and 882:
Solvents 862 NAME: Acetic acid CATE
Page 883:
Solvents 864 LEGISLATION: USA: CANA
Page 886 and 887:
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
Page 1019 and 1020:
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
show all

Food additives data book - wordpres

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?