Food additives data book - wordpres

Acidulants 58
pasteurised process cheese or cheese food, and pasteurised process cheese spread at a level not to
exceed 0.3% alone or in combination with sodium propionate. It is used as an antifungal agent to
control mould growth on the surface of cheese and butter and inhibits rope formation in baked goods.
It can be used in confections and frostings, gelatins, puddings fillings, jams and jellies. Maximum
levels recommended for use as a preservative are 0.3% alone or in combination with sodium
propionate based on the weight of the flour used in the fresh pie dough, cold pack cheese, pasteurised
process cheese food, pasteurised process cheese spread, 0.32% alone or in combination with sodium
propionate based on the weight of the flour in pizza crust, and 0.1% by weight of artificially sweetened
fruit jelly, fruit preserves and jams. It is not limited in bread, rolls or buns. It can be used as a yeast
nutrient.
Dilauryl thiopropionic acid is GRAS for miscellaneous and general-purpose usage in the United
States with no limitation other than good manufacturing practices. Dilauryl thiopropionic acid is used
as a chemical preservative when the total content of antioxidants does not exceed 0.02% of the fat or
oil content.
Potassium propionate is GRAS for miscellaneous and general-purpose usage in the United States
with no limitation other than good manufacturing practices. Potassium propionate is used as an
antifungal agent to control mould growth on the surface of cheese and butter and inhibits rope
formation in baked goods. It can be used in baked goods, non-alcoholic beverages, soft candy, cheese,
frostings, confections, fresh pie, fillings, gelatins, jams, jellies, meat products, pizza crust, and
puddings.
Sodium propionate is GRAS for miscellaneous and general-purpose usage in the United States with
no limitation other than good manufacturing practices. Sodium propionate can be used as a flavouring
agent and an antimycotic agent when migrating from food packaging material for cold-pack cheese or
cheese food, pasteurised process cheese or cheese food, and pasteurised process cheese spread at a
level not to exceed 0.3% alone or in combination with calcium propionate. It is used as an antifungal
agent to control mould growth on the surface of cheese and butter and inhibits rope formation in baked
goods. It can be used in baked goods, non-alcoholic beverages, cheeses, confections and frostings,
gelatins, puddings, fillings, jams and jellies, meat products and soft candy. Maximum levels
recommended for use as a preservative are 0.3% alone or in combination with calcium propionate
based on the weight of the flour used in the fresh pie dough, cold pack cheese, pasteurised process
cheese food, and pasteurised process cheese spread, 0.32% alone or in combination with calcium