Food additives data book - wordpres

SYNERGISTS: Divalent ion, pectins
ANTAGONISTS: None known
FOOD SAFETY ISSUES: Moderately toxic, LD50 (intraperitoneal, rat) 1,600mg/kg; ADI 0–50mg/kg. The powder is combustible
and emits irritating fumes when heated
LEGISLATION: Usage level: Limitation 1% (condiments); 6% (pimento for stuffed olives); 0.3% (confections); 4%
(gelatins/puddings); 10% (hard candy); 2% (processed fruits); 1% (other foods)
USA: UK and EUROPE: AUSTRALIA/PACIFIC RIM:
FDA 21CFR § UK: approved; Europe: listed Japan: approved
184.1011. GRAS
REFERENCES: Ash, M., and Ash, I. (1996) Food Additives. Gower Publishing Co., Brookfield, VT.
Clare, K. (1993) Algin. In: Whistler R. L. and J. N. BeMiller (Eds.), Industrial Gums:
Polysaccharides and Derivatives. 3rd Edition, pp. 105–143.
ANY OTHER RELEVANT INFORMATION: Alginates are natural polysaccharides which are extracted from brown seaweeds (Phaeophyceae).
Macrocystis pyrifera, Laminera hyperborea, Laminaria digitata, Laminaria japonica, Ascophyllum
nodosum, Ecklonia maxima and Lessonia nigrescens are the most important commercial sources of
alginates. Structurally distinct bacterial alginates can be obtained from Pseudomonas species and
Azotobacter species. Although algin, alginic acid, ammonium alginate, calcium alginate, potassium
alginate and sodium alginate are essentially different states of the same type of compound, for
legislative purposes they are listed separately
Alginic acid 665