Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS: Long-term viscosity is poor when pH is above 10
ANTAGONISTS: Incompatible with divalent cations (except magnesium) or other heavy metal ions, cationic quaternary
amines, or chemicals which cause alkaline degradation or acid precipitation. Can be avoided by use of
sequestrants or careful pH control
FOOD SAFETY ISSUES: Poison by intravenous and intraperitoneal routes. When heated to decomposition, will emit toxic fumes
of Na2O LEGISLATION: USA: UK and EUROPE:
FDA 21CFR 133.133, 133.134, Europe: listed
133.162, 133.178, 133.179, 150.141, UK: approved for use
150.161, 173.310, 21CFR 184.1724: EEC Regulations (E401): approved for use as
approved for use in foods as stabiliser, suspending agent, thickener, calcium
texturiser, formulation aid, stabiliser, source, gellant, copper firming agent in brewing.
thickener, firming agent, flavour ADI limited to 0–50 mg/kg body weight
enhancer, flavour adjuvant,
emulsifier, processing aid, surface CANADA:
active agent at GRAS quantities. Permitted for use in the following:
GRAS: – as emulsifying, gelling, stabilising, or thickening
– with limitation of 1.0% in agent in brewing and salad dressings at GMP levels
condiments and relishes except – in infant formula at 0.03% as consumed
pimento ribbon for stuffed olives; – in combination with carrageenan or guar gum,
– 6.0% in confections and frostings; but total should not exceed 0.03%
– 4.0% in gelatins, puddings;
– 10.0% in hard candy; – 2.0% in AUSTRALIA/PACIFIC RIM:
processed fruits and fruit juices; Japan: approved for use as thickener,
– 1.0% in all other foods when used stabiliser, gelling agent
in accordance with GMP.
Sodium alginate 505