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FOOD SAFETY ISSUES: Citrates may interfere with laboratory tests, including pancreatic function, liver function and blood alkalinity-acidity. Citrate esters showed no adverse effects on rats in a 2-year feeding study. Poses no hazard to consumers LEGISLATION: USA: UK and EUROPE: FDA GRAS with no limitations if Authorised without limitation used in accordance with GMP Finland: 2000 ppm in frozen fruit CANADA: AUSTRALIA/PACIFIC RIM: 260 ppm in deep-frozen apples Japan: GMP (sliced or not sliced) Calcium citrate 823
Sequestrants 824 NAME: Calcium gluconate CATEGORY: Sequestrant FOOD USE: Pickled cucumbers/ Cured meats/ Sugar substitute/ Coffee powders/ Gelatin and puddings/ Dairy product analogues/ Canned fruit and vegetables/ Baked goods/ Jams and jellies SYNONYMS: D-Gluconic acid calcium salt/ Calciofon/ Caglucon/ Calcium di-gluconate/ Calcium di-D-gluconate monohydrate/ INS 578/ E578 FORMULA: Ca(C6 H11 O7)2 · H2O MOLECULAR MASS: 430.38–448.39 PROPERTIES AND APPEARANCE: White crystalline granules MELTING RANGE IN °C: 120, loses H 2O PURITY %: 98 WATER CONTENT MAXIMUM IN %: 3 HEAVY METAL CONTENT MAXIMUM IN 10–20 ppm: ARSENIC CONTENT MAXIMUM IN ppm: 3 SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS: in water: @ 20°C 3.3 FUNCTION IN FOODS: Used in fruits and vegetables as a firming agent TECHNOLOGY OF USE IN FOODS: Store in well-closed containers. pH 6–7 aqueous solution
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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
Page 10 and 11:
Contents x Calcium lactate pentahyd
Page 12 and 13:
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
Page 33 and 34:
Acidulants 14 FOOD SAFETY ISSUES: L
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Acidulants 16 NAME: Citric acid CAT
Page 37 and 38:
Acidulants 18 FUNCTION IN FOODS: Ci
Page 39 and 40:
Acidulants 20 Monoglyceride citrate
Page 41 and 42:
Acidulants 22 Dipotassium citrate:
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Acidulants 24 NAME: Dehydroacetic R
Page 45:
Acidulants 26 Doores, S. (1990) pH
Page 48 and 49:
WATER CONTENT MAXIMUM IN %: 0.5 HEA
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REFERENCES: Budavari, S., O’Neill
Page 52 and 53:
TECHNOLOGY OF USE IN FOODS: Glucono
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HEAVY METAL CONTENT MAXIMUM IN 10 p
Page 56 and 57:
It is used to flavour various poult
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Acidulants 40 NAME: Malic acid CATE
Page 61 and 62:
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
Page 96 and 97:
SOLUBILITY % AT VARIOUS TEMPERATURE
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Antioxidants 80 NAME: Ascorbyl palm
Page 101 and 102:
Antioxidants 82 NAME: Sodium ascorb
Page 103:
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
Page 111:
Antioxidants 92 REFERENCES: Sustane
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Antioxidants 96 NAME: Propyl gallat
Page 117:
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
Page 128 and 129:
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:
Page 174 and 175:
VAPOUR PRESSURE AT VARIOUS N/A TEMP
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Colourings 158 NAME: Brown HT CATEG
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Page 184 and 185:
WATER CONTENT MAXIMUM IN %: 5 HEAVY
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Colourings 168 NAME: Plain caramel
Page 189:
Page 192 and 193:
WATER CONTENT MAXIMUM IN %: Typical
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Colourings 176 NAME: Caustic sulphi
Page 197:
Page 200 and 201:
WATER CONTENT MAXIMUM IN %: Typical
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Colourings 184 NAME: Beetroot red C
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Page 208 and 209:
WATER CONTENT MAXIMUM IN %: 21.0% H
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Colourings 192 NAME: Carminic acid
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Page 216 and 217:
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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Page 227 and 228:
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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Page 236 and 237:
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Colourings 220 NAME: Copper chlorop
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Page 244 and 245:
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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Page 354 and 355:
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
Page 372 and 373:
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
Page 381:
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
Page 415:
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
Page 425:
Enzymes 406 NAME: Bromelain CATEGOR
Page 429:
Enzymes 410 NAME: Cellobiase (Asper
Page 432 and 433:
Page 435:
Enzymes 416 NAME: Dextranase (Penic
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Enzymes 420 NAME: Ficin (Ficus spp.
Page 441 and 442:
Enzymes 422 NAME: Glucoamylase CATE
Page 443 and 444:
Enzymes 424 NAME: Glucose isomerase
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Enzymes 426 NAME: Glucose oxidase C
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Enzymes 428 NAME: Hemicellulase (As
Page 451:
Enzymes 432 NAME: Invertase CATEGOR
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Page 457:
Enzymes 438 NAME: Microbial rennet
Page 461 and 462:
Enzymes 442 NAME: Papain (papaya sp
Page 463 and 464:
Enzymes 444 NAME: Pectinase CATEGOR
Page 465:
Enzymes 446 NAME: Penicillin amidas
Page 468 and 469:
REFERENCES: Ash, M., and Ash, I. (1
Page 471:
Enzymes 452 NAME: Pullulanase CATEG
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Page 477:
Enzymes 458 NAME: Tannase CATEGORY:
Page 481 and 482:
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
Page 492 and 493:
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
Page 503:
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
Page 517:
Flavour Enhancers 498 REFERENCE: Le
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ALTERNATIVES: Ammonium chloride/ Ca
Page 523 and 524:
Flavour Enhancers 504 NAME: Sodium
Page 525:
Flavour Enhancers 506 REFERENCE: Le
Page 528 and 529:
FOOD SAFETY ISSUES: Moderately toxi
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FOOD SAFETY ISSUES: Poison by inges
Page 532 and 533:
TECHNOLOGY OF USE IN FOODS: 1 gram
Page 534 and 535:
Page 536 and 537:
LEGISLATION: USA: CANADA: FDA 21CFR
Page 538 and 539:
Page 541:
Flavour Enhancers 522 NAME: Licoric
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Flavour Enhancers 526 NAME: Sucralo
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Flavour Enhancers 528 NAME: Thaumat
Page 549:
Flavour Enhancers 530 NAME: Potassi
Page 552:
Page 555 and 556:
Flour Additives 536 NAME: Alpha-amy
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Flour Additives 538 NAME: Chlorine
Page 559 and 560:
Flour Additives 540 NAME: Chlorine
Page 561 and 562:
Flour Additives 542 NAME: Glucono-d
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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
Page 578 and 579:
Part 8 Gases
Page 581:
Gases 562 NAME: Hydrogen CATEGORY:
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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
Page 604 and 605:
LEGISLATION: USA: CANADA: Regulatio
Page 606 and 607:
Page 608 and 609:
Page 610 and 611:
Page 612 and 613:
Page 614 and 615:
ANY OTHER RELEVANT INFORMATION: In
Page 616 and 617:
TECHNOLOGY OF USE IN FOODS: Oily su
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Nutritive Additives 600 NAME: Panto
Page 622 and 623:
LEGISLATION: USA: CANADA: FDA 21CFR
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Nutritive Additives 606 NAME: L-Asc
Page 627:
Nutritive Additives 608 LEGISLATION
Page 630 and 631:
FOOD SAFETY ISSUES: Some adverse ef
Page 632 and 633:
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:
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 656 and 657:
Page 658 and 659:
TECHNOLOGY OF USE IN FOODS: Affects
Page 660 and 661:
LEGISLATION: USA: UK and EUROPE: Fo
Page 662 and 663:
Page 664 and 665:
TECHNOLOGY OF USE IN FOODS: Soluble
Page 666 and 667:
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:
Page 676:
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 and 692:
Polysaccharides 672 NAME: Iota-carr
Page 693:
Polysaccharides 674 Therkelsen, G.
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
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Polysaccharides 700 NAME: Gum ghatt
Page 721 and 722:
Polysaccharides 702 NAME: Guar gum
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Polysaccharides 704 NAME: Hydroxy e
Page 725 and 726:
Polysaccharides 706 NAME: Hydroxy p
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Polysaccharides 708 NAME: Hydroxy p
Page 729 and 730:
Polysaccharides 710 NAME: Karaya gu
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Polysaccharides 712 NAME: Locust be
Page 733 and 734:
Polysaccharides 714 NAME: Methyl ce
Page 735 and 736:
Polysaccharides 716 NAME: Methyl et
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Polysaccharides 718 NAME: Microcrys
Page 739 and 740:
Polysaccharides 720 NAME: Pectin CA
Page 741 and 742:
Polysaccharides 722 NAME: Propylene
Page 743 and 744:
Polysaccharides 724 NAME: Potassium
Page 745 and 746:
Polysaccharides 726 NAME: Tragacant
Page 747 and 748:
Polysaccharides 728 NAME: Xanthan C
Page 750 and 751:
Part 11 Preservatives
Page 752 and 753:
PURITY %: >99 (anhydrous basis) WAT
Page 755 and 756:
Preservatives 736 NAME: Sodium sorb
Page 757:
Preservatives 738 LEGISLATION: USA:
Page 760 and 761:
PURITY %: >98 (anhydrous basis) WAT
Page 763 and 764:
Preservatives 744 NAME: Calcium sor
Page 765:
Preservatives 746 LEGISLATION: USA:
Page 768 and 769:
PURITY %: >99.5 (anhydrous basis) W
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Preservatives 752 NAME: Sodium benz
Page 773:
Preservatives 754 ANY OTHER RELEVAN
Page 776 and 777:
TECHNOLOGY OF USE IN FOODS: Effecti
Page 778 and 779:
Page 780 and 781:
TECHNOLOGY OF USE IN FOODS: pH opti
Page 783 and 784:
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: LEGISLATION: USA: CANADA: FDA 21CFR
Page 830 and 831: LEGISLATION: USA: UK and EUROPE: FD
Page 833 and 834: Preservatives 814 NAME: Heptyl para
Page 836 and 837: Part 12 Sequestrants
Page 838 and 839: SOLUBILITY % AT VARIOUS TEMPERATURE
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: HEAVY METAL CONTENT MAXIMUM IN 10 p
Page 880 and 881: Part 13 Solvents
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
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Hexahydric sugar alcohol; isomeric
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TECHNOLOGY OF USE IN FOODS: Steviol
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OTHER COUNTRIES: Permitted for use
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Sweeteners 988 NAME: Sucralose CATE
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Sweeteners 990 (4) Desserts; desser
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Sweeteners 992 NAME: Thaumatin CATE
Page 1013 and 1014:
Sweeteners 994 Interaction with tas
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Sweeteners 996 (c) may have added t
Page 1017:
Sweeteners 998 100,000 times as swe
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TECHNOLOGY OF USE IN FOODS: An affi
Page 1022:
REFERENCES: Smith, J. (1991) Food A
Page 1025 and 1026:
Index 1006 ammonium potassium phosp
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Index 1008 CAS 9012-54-8, 402 CAS 9
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Index 1010 edible oils and fats, ED
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Index 1012 hydrogen peroxide oxidor
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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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