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Food additives data book - wordpres

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FOOD SAFETY ISSUES: The provisional tolerable weekly intake is 7 mg/kg bodyweight, expressed as aluminium, from all<br />

sources, including natural sources and additive usage.<br />

LEGISLATION: USA: CANADA:<br />

Classed as a multiple purpose GRAS food substance Permitted to GMP in “unstandardized foods”<br />

and permitted for use as a leavening agent<br />

AUSTRALIA/PACIFIC RIM:<br />

UK and EUROPE: Permitted in bakery products, excluding<br />

Permitted in scones and sponge wares at up to bread, and in baking powder<br />

1g/kg, expressed as aluminium<br />

REFERENCES: Timm, R. G. (1988) Baking powder – factors affecting its performance. In: Bush, P. B., Clarke, I. R.,<br />

Kort, M. J., and M. F. Smith (Eds.), Functionality of Ingredients in the Baking Industry. Natal<br />

Technikon Printers, Durban.<br />

Conn, J. F. (1981) Chemical leavening systems in flour products. Cereal <strong>Food</strong>s World, 26(3),<br />

119–123.<br />

LaBaw, G. D. (1982) Chemical leavening agents and their use in bakery products. Bakers Digest,<br />

56(1), 16–18, 20–21.<br />

Stauffer, C. E. (1994) Chemical leavening. In: Kulp, K. (Ed.), Cookie Chemistry and Technology.<br />

American Institute of Baking, Kansas.<br />

Sodium aluminium phosphate, acidic 557

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