Food additives data book - wordpres

FOOD SAFETY ISSUES: Mildly toxic. LD50 (oral, rat) 7200mg/kg. ADI 0–25mg/kg. The powder is combustible and emits
irritating fumes when heated
LEGISLATION: Usage level: Limitation 0.6% (condiments); 6% (frozen dairy desserts); 0.5% (baked goods); 0.9%
(cheese); 0.5% (gravies); 1.7% (seasonings); 0.4% (jams/jellies); 1.1% (fats/oils); 0.6%
(gelatins/puddings); 0.3% (other foods)
USA: UK and EUROPE: AUSTRALIA/PACIFIC RIM:
FDA 21CFR § 133.133, 133.134, UK: approved. Europe: listed Japan: approved (1% max)
133.162, 133.178, 133.179,
172.210, 172.820, 172.858,
173.340, 176.170. 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: Chemically synthesised using propylene oxide and the natural polysaccharide alginate. 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
Propyleneglycol alginate 723