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REFERENCES: Pritchard, P. E. (1992) Studies on the bread-improving mechanism of fungal alpha-amylase. J. Biol. Educ., 26(1), 12–18. Johnson, J. A., and Miller, B. S. (1949) Studies on the role of alpha-amylase and proteinase in breadmaking. Cereal Chem., 26, 371–383. Chamberlain, N., Collins, T. H., and McDermott, E. E. (1981) Alpha-amylase and bread properties. J. Fd. Technol., 16, 127–152. Miller, B. S., Johnson, J. A., and Palmer, D. L. (1953) A comparison of cereal, fungal and bacterial alpha-amylases as supplements for breadmaking. Fd. Technol., Chicago, 7, 38–42. ANY OTHER RELEVANT INFORMATION: Fungal alpha-amylase for baking is produced by a selected strain of Aspergillus oryzae Alpha-amylase 537
Flour Additives 538 NAME: Chlorine dioxide CATEGORY: Flour additive FOOD USE: Flour for breadmaking SYNONYMS: Dyox/ 926 (no E prefix) FORMULA: Cl O2 MOLECULAR MASS: 67.46 PROPERTIES AND APPEARANCE: Yellow/ reddish-yellow gas BOILING POINT IN °C AT VARIOUS 11 PRESSURES (INCLUDING 760 mm Hg): MELTING RANGE IN °C: -59 DENSITY AT 20°C (AND OTHER 1.64 (liquid) TEMPERATURES) IN g/l: PURITY %: 4 (Dyox) SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS: in water: @ 20°C 0.30% FUNCTION IN FOODS: Flour improver; flour bleaching agent ALTERNATIVES: Ascorbic acid; cysteine hydrochloride (flour improvers). Benzoyl peroxide (flour bleaching agent) TECHNOLOGY OF USE IN FOODS: Treatment of flour with chlorine dioxide is normally carried out at the mill. The chlorine dioxide, in the form of dyox gas (maximum 4% chlorine dioxide) must be generated on site, usually by the reaction of sodium chlorite solution and chlorine gas in a stream of air. Flour treated with chlorine dioxide is particularly suitable for bulk fermentation (traditional) breadmaking
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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
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
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Editors Jim Smith, PhD, MBA, FIFST
Page 17:
Part 14—Sweeteners David K. MacKi
Page 20 and 21:
Part 1 Acidulants
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VAPOUR PRESSURE AT VARIOUS -17.2 (1
Page 24 and 25:
Acceptable daily intake for humans
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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
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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:
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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
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Acidulants 40 NAME: Malic acid CATE
Page 61 and 62:
Acidulants 42 The US Internal Reven
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Acidulants 44 NAME: Phosphoric acid
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Acidulants 46 Ammonium phosphate, d
Page 67 and 68:
Acidulants 48 Magnesium phosphate,
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Acidulants 50 Sodium phosphate, dib
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Acidulants 52 cheese, cheese food,
Page 73:
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
Page 86 and 87:
ARSENIC CONTENT MAXIMUM IN ppm: 3 A
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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
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in vegetable oil: @ 25°C 30% cotto
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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
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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:
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
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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
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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
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Page 216 and 217:
PURITY %: Not less than 85% dye con
Page 219 and 220:
Colourings 200 NAME: Beta-carotene
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Colourings 202 LEGISLATION: USA: UK
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Page 227 and 228:
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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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
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Colourings 228 NAME: Curcumin CATEG
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Colourings 230 ANTAGONISTS: Strong
Page 252 and 253:
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:
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
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Page 281 and 282:
Colourings 262 NAME: Yellow iron ox
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Page 286 and 287:
Page 289 and 290:
Colourings 270 NAME: Monascus CATEG
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Page 293 and 294:
Colourings 274 NAME: Brilliant Blac
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Page 298 and 299:
PURITY %: Content not less than 85%
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Colourings 282 NAME: Ponceau 4R CAT
Page 303:
Page 306 and 307:
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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Page 323 and 324:
Colourings 304 NAME: Titanium dioxi
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Page 328 and 329:
Page 331 and 332:
Colourings 312 NAME: Vegetable carb
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Page 336 and 337:
Page 339 and 340:
Colourings 320 NAME: Santalin CATEG
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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
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Page 359 and 360:
Colourings 340 NAME: Riboflavin-5¢
Page 361 and 362:
Page 363 and 364:
Emulsifiers 344 NAME: Mono- and dig
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Emulsifiers 346 LEGISLATION: USA: U
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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
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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
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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:
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:
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:
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 489:
Flavour Enhancers 470 NAME: Red alg
Page 492 and 493:
Pre-solubilised: shelf-stable solut
Page 495:
Flavour Enhancers 476 NAME: Esteras
Page 498 and 499:
LEGISLATION: USA: UK and EUROPE: FD
Page 500 and 501:
solvent; texture modifier; vehicle
Page 503:
Flavour Enhancers 484 NAME: Licoric
Page 506 and 507: LEGISLATION: USA: UK and EUROPE: FD
Page 508 and 509: FUNCTION IN FOODS: Flavour adjuvant
Page 510 and 511: ANY OTHER RELEVANT INFORMATION: Man
Page 513 and 514: Flavour Enhancers 494 NAME: Potassi
Page 515 and 516: Flavour Enhancers 496 NAME: Monosod
Page 517: Flavour Enhancers 498 REFERENCE: Le
Page 520 and 521: ALTERNATIVES: Ammonium chloride/ Ca
Page 523 and 524: Flavour Enhancers 504 NAME: Sodium
Page 525: Flavour Enhancers 506 REFERENCE: Le
Page 528 and 529: FOOD SAFETY ISSUES: Moderately toxi
Page 530 and 531: FOOD SAFETY ISSUES: Poison by inges
Page 532 and 533: TECHNOLOGY OF USE IN FOODS: 1 gram
Page 536 and 537: LEGISLATION: USA: CANADA: FDA 21CFR
Page 541: Flavour Enhancers 522 NAME: Licoric
Page 545 and 546: Flavour Enhancers 526 NAME: Sucralo
Page 547 and 548: Flavour Enhancers 528 NAME: Thaumat
Page 549: Flavour Enhancers 530 NAME: Potassi
Page 552: LEGISLATION: USA: UK and EUROPE: FD
Page 555: Flour Additives 536 NAME: Alpha-amy
Page 559 and 560: Flour Additives 540 NAME: Chlorine
Page 561 and 562: Flour Additives 542 NAME: Glucono-d
Page 563 and 564: Flour Additives 544 NAME: Disodium
Page 565 and 566: Flour Additives 546 NAME: Monopotas
Page 567 and 568: Flour Additives 548 NAME: Hemicellu
Page 569 and 570: Flour Additives 550 NAME: Calcium t
Page 571 and 572: Flour Additives 552 NAME: L-Cystein
Page 573 and 574: Flour Additives 554 NAME: Sodium hy
Page 575 and 576: Flour Additives 556 NAME: Sodium al
Page 578 and 579: Part 8 Gases
Page 581: Gases 562 NAME: Hydrogen CATEGORY:
Page 584 and 585: LEGISLATION: USA: FDA 21CFR § 184.
Page 586 and 587: TECHNOLOGY OF USE IN FOODS: Produce
Page 588 and 589: and some magnesium-aluminium alloy
Page 590: FOOD SAFETY ISSUES: Low toxicity. I
Page 593 and 594: Nutritive Additives 574 NAME: DL-a-
Page 595 and 596: Nutritive Additives 576 NAME: DL-a-
Page 597: Nutritive Additives 578 NAME: Pyrid
Page 600 and 601: LEGISLATION: USA: CANADA: Regulatio
Page 602 and 603: LEGISLATION: USA: CANADA: AUSTRALIA
Page 604 and 605: LEGISLATION: USA: CANADA: Regulatio
Page 606 and 607:
Page 608 and 609:
Page 610 and 611:
Page 612 and 613:
Page 614 and 615:
ANY OTHER RELEVANT INFORMATION: In
Page 616 and 617:
TECHNOLOGY OF USE IN FOODS: Oily su
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Nutritive Additives 600 NAME: Panto
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LEGISLATION: USA: CANADA: FDA 21CFR
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Nutritive Additives 606 NAME: L-Asc
Page 627:
Nutritive Additives 608 LEGISLATION
Page 630 and 631:
FOOD SAFETY ISSUES: Some adverse ef
Page 632 and 633:
LEGISLATION: USA: CANADA: GRAS for
Page 634 and 635:
Page 636 and 637:
Page 638 and 639:
LEGISLATION: USA: CANADA: GRAS. For
Page 640 and 641:
ANTAGONISTS: Acids FOOD SAFETY ISSU
Page 642 and 643:
TECHNOLOGY OF USE IN FOODS: Affects
Page 644 and 645:
ALTERNATIVES: Calcium carbonate, ca
Page 646 and 647:
ANTAGONISTS: Air, humidity, oxygen
Page 648 and 649:
Page 650 and 651:
ANTAGONISTS: Light; reducing agents
Page 652 and 653:
LEGISLATION: USA: CANADA: GRAS in s
Page 654 and 655:
FOOD SAFETY ISSUES: Toxicology: LD
Page 656 and 657:
Page 658 and 659:
TECHNOLOGY OF USE IN FOODS: Affects
Page 660 and 661:
LEGISLATION: USA: UK and EUROPE: Fo
Page 662 and 663:
Page 664 and 665:
TECHNOLOGY OF USE IN FOODS: Soluble
Page 666 and 667:
Page 668 and 669:
FOOD SAFETY ISSUES: Poison by intra
Page 670 and 671:
less than 2 years old, Recommended
Page 672 and 673:
FOOD SAFETY ISSUES: Toxicology: LD
Page 674 and 675:
Page 676:
Page 679 and 680:
Polysaccharides 660 NAME: Agar CATE
Page 681 and 682:
Polysaccharides 662 NAME: Algin CAT
Page 683 and 684:
Polysaccharides 664 NAME: Alginic a
Page 685 and 686:
Polysaccharides 666 NAME: Ammonium
Page 687 and 688:
Polysaccharides 668 NAME: Gum arabi
Page 689 and 690:
Polysaccharides 670 NAME: Calcium a
Page 691 and 692:
Polysaccharides 672 NAME: Iota-carr
Page 693:
Polysaccharides 674 Therkelsen, G.
Page 696 and 697:
ALTERNATIVES: Gelatin; gellan; agar
Page 699 and 700:
Polysaccharides 680 NAME: Lambda-ca
Page 701:
Polysaccharides 682 ANY OTHER RELEV
Page 704 and 705:
particularly potassium and calcium
Page 707 and 708:
Polysaccharides 688 NAME: Cellulose
Page 709 and 710:
Polysaccharides 690 NAME: Chitosan
Page 711 and 712:
Polysaccharides 692 NAME: Carboxyme
Page 713 and 714:
Polysaccharides 694 NAME: Dextran C
Page 715 and 716:
Polysaccharides 696 NAME: Furcellar
Page 717 and 718:
Polysaccharides 698 NAME: Gellan CA
Page 719 and 720:
Polysaccharides 700 NAME: Gum ghatt
Page 721 and 722:
Polysaccharides 702 NAME: Guar gum
Page 723 and 724:
Polysaccharides 704 NAME: Hydroxy e
Page 725 and 726:
Polysaccharides 706 NAME: Hydroxy p
Page 727 and 728:
Polysaccharides 708 NAME: Hydroxy p
Page 729 and 730:
Polysaccharides 710 NAME: Karaya gu
Page 731 and 732:
Polysaccharides 712 NAME: Locust be
Page 733 and 734:
Polysaccharides 714 NAME: Methyl ce
Page 735 and 736:
Polysaccharides 716 NAME: Methyl et
Page 737 and 738:
Polysaccharides 718 NAME: Microcrys
Page 739 and 740:
Polysaccharides 720 NAME: Pectin CA
Page 741 and 742:
Polysaccharides 722 NAME: Propylene
Page 743 and 744:
Polysaccharides 724 NAME: Potassium
Page 745 and 746:
Polysaccharides 726 NAME: Tragacant
Page 747 and 748:
Polysaccharides 728 NAME: Xanthan C
Page 750 and 751:
Part 11 Preservatives
Page 752 and 753:
PURITY %: >99 (anhydrous basis) WAT
Page 755 and 756:
Preservatives 736 NAME: Sodium sorb
Page 757:
Preservatives 738 LEGISLATION: USA:
Page 760 and 761:
PURITY %: >98 (anhydrous basis) WAT
Page 763 and 764:
Preservatives 744 NAME: Calcium sor
Page 765:
Preservatives 746 LEGISLATION: USA:
Page 768 and 769:
PURITY %: >99.5 (anhydrous basis) W
Page 771 and 772:
Preservatives 752 NAME: Sodium benz
Page 773:
Preservatives 754 ANY OTHER RELEVAN
Page 776 and 777:
TECHNOLOGY OF USE IN FOODS: Effecti
Page 778 and 779:
Page 780 and 781:
TECHNOLOGY OF USE IN FOODS: pH opti
Page 783 and 784:
Preservatives 764 NAME: Propyl-4-hy
Page 785:
Preservatives 766 NAME: Propyl-4-hy
Page 788 and 789:
Page 791 and 792:
Preservatives 772 NAME: Sulphur dio
Page 793 and 794:
Preservatives 774 NAME: Sodium sulp
Page 795 and 796:
Preservatives 776 NAME: Sodium bisu
Page 797 and 798:
Preservatives 778 NAME: Sodium meta
Page 799 and 800:
Preservatives 780 NAME: Potassium m
Page 801 and 802:
Preservatives 782 NAME: Calcium sul
Page 803 and 804:
Preservatives 784 NAME: Calcium bis
Page 805 and 806:
Preservatives 786 NAME: Biphenyl CA
Page 807 and 808:
Preservatives 788 NAME: 2-Hydroxybi
Page 809:
Preservatives 790 NAME: Sodium o-ph
Page 813 and 814:
Preservatives 794 NAME: Nisin CATEG
Page 815:
Preservatives 796 NAME: Hexamethyle
Page 818 and 819:
TECHNOLOGY OF USE IN FOODS: 2lb/100
Page 820 and 821:
ALTERNATIVES: Multifunctional, so r
Page 822 and 823:
LEGISLATION: USA: UK and EUROPE: CA
Page 824 and 825:
TECHNOLOGY OF USE IN FOODS: 200ppm
Page 826 and 827:
TECHNOLOGY OF USE IN FOODS: 1% (foo
Page 828 and 829:
LEGISLATION: USA: CANADA: FDA 21CFR
Page 830 and 831:
Page 833 and 834:
Preservatives 814 NAME: Heptyl para
Page 836 and 837:
Part 12 Sequestrants
Page 838 and 839:
Page 840 and 841:
Page 842 and 843:
FOOD SAFETY ISSUES: Citrates may in
Page 844 and 845:
FOOD SAFETY ISSUES: May cause gastr
Page 846 and 847:
ARSENIC CONTENT MAXIMUM IN ppm: 3 F
Page 848 and 849:
ALTERNATIVES: Citrates; pyrophospha
Page 850 and 851:
WATER CONTENT MAXIMUM IN %: 0.5 HEA
Page 853 and 854:
Sequestrants 834 NAME: Disodium eth
Page 855 and 856:
Sequestrants 836 NAME: Disodium pyr
Page 857 and 858:
Sequestrants 838 NAME: Glucono-delt
Page 859:
Sequestrants 840 NAME: Isopropyl ci
Page 862 and 863:
ALTERNATIVES: Sodium phosphates TEC
Page 864 and 865:
FUNCTION IN FOODS: Preserves colour
Page 866 and 867:
FUNCTION IN FOODS: Sequestrant, pH
Page 869 and 870:
Sequestrants 850 NAME: Sodium monoh
Page 871 and 872:
Sequestrants 852 NAME: Sodium polyp
Page 873 and 874:
Sequestrants 854 NAME: Sodium tartr
Page 875:
Sequestrants 856 NAME: Oxystearin C
Page 878 and 879:
Page 880 and 881:
Part 13 Solvents
Page 882 and 883:
Page 885 and 886:
Solvents 866 NAME: Acetylated monog
Page 887 and 888:
Solvents 868 NAME: Amyl acetate CAT
Page 889 and 890:
Solvents 870 NAME: Benzyl alcohol C
Page 891 and 892:
Solvents 872 NAME: 1,3-Butanediol C
Page 893 and 894:
Solvents 874 NAME: Castor oil CATEG
Page 895 and 896:
Solvents 876 NAME: Diethyl tartrate
Page 897 and 898:
Solvents 878 NAME: Ethanol CATEGORY
Page 899 and 900:
Solvents 880 NAME: Ethyl acetate CA
Page 901 and 902:
Solvents 882 NAME: Glycerin CATEGOR
Page 903:
Solvents 884 (UK and EUROPE: contd)
Page 906 and 907:
Page 908 and 909:
Page 910 and 911:
Page 912 and 913:
TECHNOLOGY OF USE IN FOODS: Soluble
Page 914 and 915:
TECHNOLOGY OF USE IN FOODS: Used as
Page 916 and 917:
Page 918:
Page 921 and 922:
Sweeteners 902 NAME: Acesulphame CA
Page 923 and 924:
Sweeteners 904 Disintegrant (e.g. l
Page 925 and 926:
Sweeteners 906 FOOD SAFETY ISSUES:
Page 927 and 928:
Sweeteners 908 - USSR Not permitted
Page 929:
Sweeteners 910 NAME: N-acetylglucos
Page 933 and 934:
Sweeteners 914 NAME: Aspartame CATE
Page 935 and 936:
Sweeteners 916 When used in soft dr
Page 937 and 938:
Sweeteners 918 Approved by FDA in 1
Page 939 and 940:
Sweeteners 920 (f ) If the food con
Page 941 and 942:
Sweeteners 922 Item A.A3, Table III
Page 943 and 944:
Sweeteners 924 NAME: Cyclamate CATE
Page 945 and 946:
Sweeteners 926 No browning reaction
Page 947 and 948:
Sweeteners 928 -West Germany 800 mg
Page 949:
Sweeteners 930 Budavari, S. (1996)
Page 952 and 953:
TECHNOLOGY OF USE IN FOODS: Does no
Page 954 and 955:
Herbs and seasonings, §170.3(n)(26
Page 957 and 958:
Sweeteners 938 NAME: Isomalt CATEGO
Page 959 and 960:
Sweeteners 940 NAME: Lactitol CATEG
Page 961:
Sweeteners 942 FOOD SAFETY ISSUES:
Page 964 and 965:
FUNCTION IN FOODS: Bulking agent, s
Page 966 and 967:
- In case material is released or s
Page 969 and 970:
Sweeteners 950 NAME: Mannitol CATEG
Page 971 and 972:
Sweeteners 952 Solubility: 1 g/5.5
Page 973:
Sweeteners 954 REFERENCES: Smith, J
Page 977 and 978:
Sweeteners 958 NAME: Saccharin CATE
Page 979 and 980:
Sweeteners 960 3:1 cyclamate :sacch
Page 981 and 982:
Sweeteners 962 101.11 Saccharin and
Page 983 and 984:
Sweeteners 964 - East Germany 20 to
Page 985:
Sweeteners 966 Canadian Food and Dr
Page 988 and 989:
MELTING RANGE IN °C: Crystalline:
Page 990 and 991:
Stability: stable to heat, chemical
Page 992 and 993:
- Granulation/concentration: 70% co
Page 994 and 995:
Humectant and stabiliser - good hum
Page 996 and 997:
LEGISLATION: USA: GRAS by US FASEB
Page 998 and 999:
CANADA: Canada FDR 67-29 -available
Page 1000 and 1001:
Hexahydric sugar alcohol; isomeric
Page 1002 and 1003:
TECHNOLOGY OF USE IN FOODS: Steviol
Page 1004 and 1005:
OTHER COUNTRIES: Permitted for use
Page 1007 and 1008:
Sweeteners 988 NAME: Sucralose CATE
Page 1009 and 1010:
Sweeteners 990 (4) Desserts; desser
Page 1011 and 1012:
Sweeteners 992 NAME: Thaumatin CATE
Page 1013 and 1014:
Sweeteners 994 Interaction with tas
Page 1015 and 1016:
Sweeteners 996 (c) may have added t
Page 1017:
Sweeteners 998 100,000 times as swe
Page 1020 and 1021:
TECHNOLOGY OF USE IN FOODS: An affi
Page 1022:
REFERENCES: Smith, J. (1991) Food A
Page 1025 and 1026:
Index 1006 ammonium potassium phosp
Page 1027 and 1028:
Index 1008 CAS 9012-54-8, 402 CAS 9
Page 1029 and 1030:
Index 1010 edible oils and fats, ED
Page 1031 and 1032:
Index 1012 hydrogen peroxide oxidor
Page 1033 and 1034:
Index 1014 688, 690, 692, 694, 696,
Page 1035:
Index 1016 vitamin C, 606, 610, 614
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Food additives data book - wordpres

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