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TECHNOLOGY OF USE IN FOODS: Carrageenans should be dispersed in cold water and heated for 10 minutes at 80°C to hydrate the polysaccharide. A high shear mixer will aid dispersion, although prolonged shear of high molecularweight polymers will reduce the viscosity. Commercially available grades of carrageenan are complex mixtures of a wide range of carrageenans (kappa, iota, lambda, etc.) with different molecular weights, a range of different cations (chiefly potassium, sodium and calcium) and other constituents (e.g. polysorbate 80, celluloses in semi-refined carrageenans). Consequently, the functional properties of carrageenan extracts are extremely diverse. Extracts with a high concentration of kappa-carrageenan form strong thermoreversible gels with high melting points, especially in combination with potassium ions or casein. Iota-carrageenan-enriched carrageenans can be used for compliant gels, and form stronger gels with calcium ions than potassium ions. Iota-carrageenans can interact with proteins below the protein isoelectric point, and this interaction has been used to improve the stability of protein products SYNERGISTS: Casein; chitosan; locust bean gum; potassium; calcium ANTAGONISTS: Any positive or negatively charged molecule is a potential antagonist FOOD SAFETY ISSUES: Suspected carcinogen. May induce colonic ulcers. The powder is combustible LEGISLATION: USA: UK and EUROPE: AUSTRALIA/PACIFIC RIM: FDA 21CFR § UK: approved Japan: approved for use as a 172.620, 172.623, Europe: listed. Carrageenans extracted natural thickener and stabiliser 172.626, 182.7255. using traditional aqueous extraction GRAS. USDA 9CFR methods are labelled E407. Carrageenans § 318.7. ADI = (PES, PNC, ARC) extracted using an 75 mg/kg alternative commercial method are labelled E407a REFERENCES: Ash, M., and Ash, I. (1996) <strong>Food</strong> Additives. Gower Publishing Co., Brookfield, VT. Craighie, J. S., and Leigh, C. (1978) Carrageenans and Agars. In: Hand<strong>book</strong> of Physiological and Biochemical Methods. Cambridge University Press, p. 114. Shepherd, R. (1996) Extraction, purification and characterization of novel carrageenans with potential applications in dairy products. NZBA. Iota-carrageenan 673
Polysaccharides 674 Therkelsen, G. H. (1993) Carrageenan. In: Whistler, R. L., and J. N. BeMiller (Eds.), Industrial Gums: Polysaccharides and Derivatives. 3rd edition, pp. 145–180. ANY OTHER RELEVANT INFORMATION: Carrageenans are natural sulphated polysaccharides which are extracted from red seaweeds (Rhodophyceae). Euchema spp., Chondrus crispus, Iridaea spp. and Gigartina spp. are the most important commercial sources of carrageenan. There is concern that low molecular-weight fractions of carrageenan could be toxic, and many manufacturers have voluntarily stopped using carrageenans in baby foods. Semi-refined carrageenans are not water extracts from seaweeds and as such did not match the legal definition of a carrageenan. They are extracted from seaweeds using an alternative process and differ from other carrageenans in that they contain significant amounts of celluloses. See also: carrageenan, kappa-carrageenan, lambda-carrageenan and furcellaran
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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
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Contents viii Dextranase (Penicilli
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Contents x Calcium lactate pentahyd
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Contents xii Calcium disodium ethyl
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Editors Jim Smith, PhD, MBA, FIFST
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Part 14—Sweeteners David K. MacKi
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Part 1 Acidulants
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VAPOUR PRESSURE AT VARIOUS -17.2 (1
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Acceptable daily intake for humans
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Acidulants 8 NAME: Adipic acid CATE
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Acidulants 10 Diisobutyl adipate ca
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Acidulants 12 NAME: Caprylic acid C
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Acidulants 14 FOOD SAFETY ISSUES: L
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Acidulants 16 NAME: Citric acid CAT
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Acidulants 18 FUNCTION IN FOODS: Ci
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Acidulants 20 Monoglyceride citrate
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Acidulants 22 Dipotassium citrate:
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Acidulants 24 NAME: Dehydroacetic R
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Acidulants 26 Doores, S. (1990) pH
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WATER CONTENT MAXIMUM IN %: 0.5 HEA
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REFERENCES: Budavari, S., O’Neill
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TECHNOLOGY OF USE IN FOODS: Glucono
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HEAVY METAL CONTENT MAXIMUM IN 10 p
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It is used to flavour various poult
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Acidulants 40 NAME: Malic acid CATE
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Acidulants 42 The US Internal Reven
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Acidulants 44 NAME: Phosphoric acid
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Acidulants 46 Ammonium phosphate, d
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Acidulants 48 Magnesium phosphate,
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Acidulants 50 Sodium phosphate, dib
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Acidulants 52 cheese, cheese food,
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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
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ARSENIC CONTENT MAXIMUM IN ppm: 3 A
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Acidulants 70 NAME: Tartaric acid C
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Acidulants 72 Potassium bitartrate
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Part 2 Antioxidants
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SOLUBILITY % AT VARIOUS TEMPERATURE
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Antioxidants 80 NAME: Ascorbyl palm
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Antioxidants 82 NAME: Sodium ascorb
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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
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Antioxidants 92 REFERENCES: Sustane
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Antioxidants 96 NAME: Propyl gallat
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Antioxidants 98 (USA: contd) Pizza
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FUNCTION IN FOODS: Prevents oxidati
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Antioxidants 104 NAME: Tocopherols,
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Antioxidants 106 NAME: Beta-caroten
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REFERENCES: Schuler, P. (1990) In:
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Antioxidants 112 NAME: Tocopherol,
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Antioxidants 114 NAME: Citric acid
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Antioxidants 116 NAME: Ethylenediam
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Antioxidants 118 NAME: L-Tartaric a
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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:
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HEAVY METAL CONTENT MAXIMUM IN
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Colourings 134 NAME: Amaranth CATEG
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Colourings 136 LEGISLATION: USA: CA
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PURITY %: Bixin powders 25%; norbix
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STRUCTURE OF ANNATTO: CH 3 CH3 RO C
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BOILING POINT IN °C AT VARIOUS N/A
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REFERENCES: Jackman, R. L., Yada, R
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Page 169 and 170:
Colourings 150 NAME: Brilliant Blue
Page 171:
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VAPOUR PRESSURE AT VARIOUS N/A TEMP
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Colourings 158 NAME: Brown HT CATEG
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WATER CONTENT MAXIMUM IN %: 5 HEAVY
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Colourings 168 NAME: Plain caramel
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Page 192 and 193:
WATER CONTENT MAXIMUM IN %: Typical
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Colourings 176 NAME: Caustic sulphi
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WATER CONTENT MAXIMUM IN %: Typical
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Colourings 184 NAME: Beetroot red C
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WATER CONTENT MAXIMUM IN %: 21.0% H
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Colourings 192 NAME: Carminic acid
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PURITY %: Not less than 85% dye con
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Colourings 200 NAME: Beta-carotene
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Colourings 202 LEGISLATION: USA: UK
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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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Colourings 220 NAME: Copper chlorop
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WATER CONTENT MAXIMUM IN %: N/A HEA
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Colourings 228 NAME: Curcumin CATEG
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Colourings 230 ANTAGONISTS: Strong
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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:
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PURITY %: Not less than 80% total c
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Colourings 252 NAME: Indigotine CAT
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ANTAGONISTS: None known FOOD SAFETY
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Colourings 262 NAME: Yellow iron ox
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Page 286 and 287:
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Colourings 270 NAME: Monascus CATEG
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Colourings 274 NAME: Brilliant Blac
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PURITY %: Content not less than 85%
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Colourings 282 NAME: Ponceau 4R CAT
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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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Colourings 304 NAME: Titanium dioxi
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Colourings 312 NAME: Vegetable carb
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Colourings 320 NAME: Santalin CATEG
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Colourings 328 NAME: Lycopene CATEG
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OH CH 3 Capsorubin CH3 CH3 CH 3 CH3
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Colourings 340 NAME: Riboflavin-5¢
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Emulsifiers 344 NAME: Mono- and dig
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Emulsifiers 346 LEGISLATION: USA: U
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FUNCTION IN FOODS: Emulsion-stabili
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ALTERNATIVES: Lactic acid esters/ p
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TECHNOLOGY OF USE IN FOODS: Crystal
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FUNCTION IN FOODS: Used in bread an
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TECHNOLOGY OF USE IN FOODS: Can mod
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Emulsifiers 360 NAME: Succinic acid
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Emulsifiers 362 NAME: Tartaric acid
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Emulsifiers 366 NAME: Lecithins CAT
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Emulsifiers 368 NAME: Polyglycerol
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Emulsifiers 370 NAME: Polyglycerol
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Emulsifiers 372 NAME: Propylene gly
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Emulsifiers 374 NAME: Sodium stearo
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Emulsifiers 376 NAME: Calcium stear
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Emulsifiers 378 NAME: Sorbitan este
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Emulsifiers 380 NAME: Polysorbates
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Emulsifiers 382 NAME: Sucrose ester
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Emulsifiers 384 NAME: Ammonium phos
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Emulsifiers 386 NAME: Di-octyl sodi
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Part 5 Enzymes
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ANTAGONISTS: Cereals - inhibited by
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Enzymes 394 activity NAME: Amyloglu
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Enzymes 396 NAME: Anthocyanase CATE
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LEGISLATION: USA: CANADA: GRAS stat
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LEGISLATION: USA: UK and EUROPE: GR
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Enzymes 404 NAME: Beta-glucosidase
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Enzymes 406 NAME: Bromelain CATEGOR
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Enzymes 410 NAME: Cellobiase (Asper
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Enzymes 416 NAME: Dextranase (Penic
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Enzymes 420 NAME: Ficin (Ficus spp.
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Enzymes 422 NAME: Glucoamylase CATE
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Enzymes 424 NAME: Glucose isomerase
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Enzymes 426 NAME: Glucose oxidase C
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Enzymes 428 NAME: Hemicellulase (As
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Enzymes 432 NAME: Invertase CATEGOR
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Page 457:
Enzymes 438 NAME: Microbial rennet
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Enzymes 442 NAME: Papain (papaya sp
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Enzymes 444 NAME: Pectinase CATEGOR
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Enzymes 446 NAME: Penicillin amidas
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REFERENCES: Ash, M., and Ash, I. (1
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Enzymes 452 NAME: Pullulanase CATEG
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Page 477:
Enzymes 458 NAME: Tannase CATEGORY:
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Enzymes 462 NAME: Xylanase CATEGORY
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Flavour Enhancers 464 NAME: Acetic
Page 485:
Flavour Enhancers 466 (USA: contd)
Page 489:
Flavour Enhancers 470 NAME: Red alg
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Pre-solubilised: shelf-stable solut
Page 495:
Flavour Enhancers 476 NAME: Esteras
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LEGISLATION: USA: UK and EUROPE: FD
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solvent; texture modifier; vehicle
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Flavour Enhancers 484 NAME: Licoric
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Page 508 and 509:
FUNCTION IN FOODS: Flavour adjuvant
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ANY OTHER RELEVANT INFORMATION: Man
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Flavour Enhancers 494 NAME: Potassi
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Flavour Enhancers 496 NAME: Monosod
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Flavour Enhancers 498 REFERENCE: Le
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ALTERNATIVES: Ammonium chloride/ Ca
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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
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TECHNOLOGY OF USE IN FOODS: 1 gram
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Page 536 and 537:
LEGISLATION: USA: CANADA: FDA 21CFR
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Flavour Enhancers 522 NAME: Licoric
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Flavour Enhancers 526 NAME: Sucralo
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Flavour Enhancers 528 NAME: Thaumat
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Flavour Enhancers 530 NAME: Potassi
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Flour Additives 536 NAME: Alpha-amy
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Flour Additives 538 NAME: Chlorine
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Flour Additives 540 NAME: Chlorine
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Flour Additives 542 NAME: Glucono-d
Page 563 and 564:
Flour Additives 544 NAME: Disodium
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Flour Additives 546 NAME: Monopotas
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Flour Additives 548 NAME: Hemicellu
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Flour Additives 550 NAME: Calcium t
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Flour Additives 552 NAME: L-Cystein
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Flour Additives 554 NAME: Sodium hy
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Flour Additives 556 NAME: Sodium al
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Part 8 Gases
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Gases 562 NAME: Hydrogen CATEGORY:
Page 584 and 585:
LEGISLATION: USA: FDA 21CFR § 184.
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TECHNOLOGY OF USE IN FOODS: Produce
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and some magnesium-aluminium alloy
Page 590:
FOOD SAFETY ISSUES: Low toxicity. I
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Nutritive Additives 574 NAME: DL-a-
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Nutritive Additives 576 NAME: DL-a-
Page 597:
Nutritive Additives 578 NAME: Pyrid
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LEGISLATION: USA: CANADA: Regulatio
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LEGISLATION: USA: CANADA: AUSTRALIA
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LEGISLATION: USA: CANADA: Regulatio
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Page 608 and 609:
Page 610 and 611:
Page 612 and 613:
Page 614 and 615:
ANY OTHER RELEVANT INFORMATION: In
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TECHNOLOGY OF USE IN FOODS: Oily su
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Nutritive Additives 600 NAME: Panto
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Page 625 and 626:
Nutritive Additives 606 NAME: L-Asc
Page 627:
Nutritive Additives 608 LEGISLATION
Page 630 and 631:
FOOD SAFETY ISSUES: Some adverse ef
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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: LEGISLATION: USA: CANADA: GRAS for
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 658 and 659: TECHNOLOGY OF USE IN FOODS: Affects
Page 660 and 661: LEGISLATION: USA: UK and EUROPE: Fo
Page 664 and 665: TECHNOLOGY OF USE IN FOODS: Soluble
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: REFERENCES: Ash, M., and Ash, I. (1
Page 676: LEGISLATION: USA: CANADA: GRAS for
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: Polysaccharides 672 NAME: Iota-carr
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
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Polysaccharides 724 NAME: Potassium
Page 745 and 746:
Polysaccharides 726 NAME: Tragacant
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Polysaccharides 728 NAME: Xanthan C
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Part 11 Preservatives
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PURITY %: >99 (anhydrous basis) WAT
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Preservatives 736 NAME: Sodium sorb
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Preservatives 738 LEGISLATION: USA:
Page 760 and 761:
PURITY %: >98 (anhydrous basis) WAT
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Preservatives 744 NAME: Calcium sor
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Preservatives 746 LEGISLATION: USA:
Page 768 and 769:
PURITY %: >99.5 (anhydrous basis) W
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Preservatives 752 NAME: Sodium benz
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Preservatives 754 ANY OTHER RELEVAN
Page 776 and 777:
TECHNOLOGY OF USE IN FOODS: Effecti
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Page 780 and 781:
TECHNOLOGY OF USE IN FOODS: pH opti
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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:
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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