Food additives data book - wordpres

SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS:
in water: @ 25°C 0.14%
FUNCTION IN FOODS: Used to treat flours for high-ratio cakes and fruit cakes; it modifies the properties of the starch, thereby
preventing “collapse” of the cake. Also acts as a flour bleaching agent
TECHNOLOGY OF USE IN FOODS: Chlorine treatment of flour is normally carried out at the mill using liquid chlorine.
The optimum level of chlorination is usually 1500–2000 mg/kg
FOOD SAFETY ISSUES: Acceptable for use as a flour treatment agent (JECFA 1985).
Currently under evaluation by the (UK) Committee on Toxicity of Chemicals in Food, Consumer
Products and the Environment and by the (EU) Scientific Committee for Food
LEGISLATION: USA: CANADA:
Permitted flour treatment agent Permitted flour treatment agent
UK and EUROPE: AUSTRALIA/PACIFIC RIM:
UK and Ireland: permitted in cake flour, Permitted flour treatment agent
except wholemeal. Not permitted in most
other EU countries
REFERENCES: Telloke, G. W. (1985) Chlorination of cake flour and its effects on starch gelatinisation. Starke, 37,
17–22.
Wei, C. I., Ghanberi, H. A., Wheeler, W. B., and Kirk, J. R. (1984) Fate of chlorine during flour
chlorination. J. Fd. Sci., 49, 1136–1138, 1153.
Guy, R. C. E., and Pithawala, H. R. (1981) Rheological studies of high-ratio cake batters to
investigate the mechanism of improvement of flours by chlorination or heat treatment. J. Fd. Technol.,
16, 153–166.
Johnson, A. C., Hoseney, R. C., and Ghiasi, K. (1980) Chlorine treatment of cake flours, V:
oxidation of starch. Cereal Chem., 57, 94–96.
Chlorine 541