Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS: Glucono-d-lactone must undergo hydrolysis to gluconic acid before it can lower pH. Therefore, when
used in the manufacture of cheese products the rate of pH is slowed.
FOOD SAFETY ISSUES: LD 50 (mg/kg body weight) glucono-d-lactone. Rabbit 7,630 intravenous route.
LEGISLATION: USA:
Glucono-d-lactone: 9 CFR 318.7, 381.147; 21 CFR 131.111, 131.136, 131.144, 155.120, 184.1318
REFERENCES: Budavari, S., O’Neill, M. J., Smith, A., and Heckelman, P. E. (1989) The Merck Index. 11th edn.,
Merck, Rahway, NJ.
Code of Federal Regulations (CFR) (1995) Volumes 9 (U. S. Department of Agriculture [USDA]), 21
(Food and Drug Administration [FDA]), and 27 (Bureau of Alcohol, Tobacco, and Firearms [BATF]).
Office of the Federal Register, National Archives and Records Administration, U. S. Government
Printing Office, Washington, DC.
Deshpande, S. S., Salunkhe, D. K., and Deshpande, U. S. (1995) Food Acidulants. In: Maga, J. A.,
and A. T. Tu (Eds.), Food Additive Toxicology. Marcel Dekker, Inc., New York, Ch. 2.
Doores, S. (1990) pH Control Agents and Acidulants. In: Branen, A. L., Davidson, P. M., and
S. Salminen (Eds.), Food Additives. Marcel Dekker, Inc., New York, pp. 477–510.
Doores, S. (1993) Organic Acids. In: Davidson, P. M., and A. L. Branen (Eds.), Antimicrobials in
Foods, 2nd edn., Marcel Dekker, Inc., New York, pp. 95–136.
Food Chemicals Codex (1981) 3rd edn., Committee on Food Chemicals Codex, Food and Nutrition
Board, Institute of Medicine, National Academy of Sciences, National Academy Press, Washington,
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Food Chemicals Codex (1996) 4th edn., Committee on Food Chemicals Codex, Food and Nutrition
Board, Institute of Medicine, National Academy of Sciences, National Academy Press, Washington,
DC.
Lewis, R. J., Sr. (1989) Food Additives Handbook. Van Nostrand Reinhold, New York.
Lide, D. R. (Ed.) (1993) Handbook of Chemistry and Physics. 74th edn. CRC Press, Inc., Boca
Raton, FL.
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