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Sequestrants 842 NAME: Potassium phosphate dibasic CATEGORY: Sequestrant FOOD USE: Bouillons and consommes/ Cured ham and chopped meat/ Milk powder and cream powder/ Luncheon meat/ Evaporated milks/ Processed cheese/ Edible ices and ice mixes/ Low-sodium products/ Caramels/ Sparkling wines/ Yeast food/ Cream/ Cured pork shoulder/ Condensed milk/ SYNONYMS: Dipotassium hydrogen phosphate/ Dipotassium orthophosphate/ Dipotassium monophosphate/ Dibasic potassium phosphate/ Dipotassium phosphate/ DKP/ Dipotassium phosphate/ Dipotassium acid phosphate FORMULA: K2 HPO4 MOLECULAR MASS: 174.18 ALTERNATIVE FORMS: Monobasic/ Pyrophosphate/ Tribasic forms PROPERTIES AND APPEARANCE: Colourless or white granular powder, crystals or masses. Deliquescent PURITY %: >98 WATER CONTENT MAXIMUM IN %: 2–5 HEAVY METAL CONTENT MAXIMUM IN 20–30 ppm: ARSENIC CONTENT MAXIMUM IN ppm: 3 SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS: in water: @ 20°C 6g/100ml H2O FUNCTION IN FOODS: Used as a yeast food in the brewing industry. Excellent acidifying agent. Able to form soluble complexes with alkali and alkali-earth metal ions; these ions interfere with food processing reactions, e.g. beverage industry. Decreases amount of cooked-out juices. Increases hydration in freeze–thaw products. Stabilises meat emulsions
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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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Colourings 150 NAME: Brilliant Blue
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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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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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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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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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Enzymes 458 NAME: Tannase CATEGORY:
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Enzymes 462 NAME: Xylanase CATEGORY
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Flavour Enhancers 464 NAME: Acetic
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Flavour Enhancers 466 (USA: contd)
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Flavour Enhancers 470 NAME: Red alg
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Pre-solubilised: shelf-stable solut
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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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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
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Flavour Enhancers 506 REFERENCE: Le
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FOOD SAFETY ISSUES: Moderately toxi
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FOOD SAFETY ISSUES: Poison by inges
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TECHNOLOGY OF USE IN FOODS: 1 gram
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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
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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
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Part 8 Gases
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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
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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-
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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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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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LEGISLATION: USA: CANADA: FDA 21CFR
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Nutritive Additives 606 NAME: L-Asc
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Nutritive Additives 608 LEGISLATION
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FOOD SAFETY ISSUES: Some adverse ef
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LEGISLATION: USA: CANADA: GRAS for
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LEGISLATION: USA: CANADA: GRAS. For
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ANTAGONISTS: Acids FOOD SAFETY ISSU
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TECHNOLOGY OF USE IN FOODS: Affects
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ALTERNATIVES: Calcium carbonate, ca
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ANTAGONISTS: Air, humidity, oxygen
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ANTAGONISTS: Light; reducing agents
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LEGISLATION: USA: CANADA: GRAS in s
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FOOD SAFETY ISSUES: Toxicology: LD
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TECHNOLOGY OF USE IN FOODS: Affects
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LEGISLATION: USA: UK and EUROPE: Fo
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TECHNOLOGY OF USE IN FOODS: Soluble
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FOOD SAFETY ISSUES: Poison by intra
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less than 2 years old, Recommended
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FOOD SAFETY ISSUES: Toxicology: LD
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Page 676:
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Polysaccharides 660 NAME: Agar CATE
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Polysaccharides 662 NAME: Algin CAT
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Polysaccharides 664 NAME: Alginic a
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Polysaccharides 666 NAME: Ammonium
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Polysaccharides 668 NAME: Gum arabi
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Polysaccharides 670 NAME: Calcium a
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Polysaccharides 672 NAME: Iota-carr
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Polysaccharides 674 Therkelsen, G.
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ALTERNATIVES: Gelatin; gellan; agar
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Polysaccharides 680 NAME: Lambda-ca
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Polysaccharides 682 ANY OTHER RELEV
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particularly potassium and calcium
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Polysaccharides 688 NAME: Cellulose
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Polysaccharides 690 NAME: Chitosan
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Polysaccharides 692 NAME: Carboxyme
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Polysaccharides 694 NAME: Dextran C
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Polysaccharides 696 NAME: Furcellar
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Polysaccharides 698 NAME: Gellan CA
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Polysaccharides 700 NAME: Gum ghatt
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Polysaccharides 702 NAME: Guar gum
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Polysaccharides 704 NAME: Hydroxy e
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Polysaccharides 706 NAME: Hydroxy p
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Polysaccharides 708 NAME: Hydroxy p
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Polysaccharides 710 NAME: Karaya gu
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Polysaccharides 712 NAME: Locust be
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Polysaccharides 714 NAME: Methyl ce
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Polysaccharides 716 NAME: Methyl et
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Polysaccharides 718 NAME: Microcrys
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Polysaccharides 720 NAME: Pectin CA
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Polysaccharides 722 NAME: Propylene
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Polysaccharides 724 NAME: Potassium
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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:
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PURITY %: >98 (anhydrous basis) WAT
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Preservatives 744 NAME: Calcium sor
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Preservatives 746 LEGISLATION: USA:
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PURITY %: >99.5 (anhydrous basis) W
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Preservatives 752 NAME: Sodium benz
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Preservatives 754 ANY OTHER RELEVAN
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TECHNOLOGY OF USE IN FOODS: Effecti
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TECHNOLOGY OF USE IN FOODS: pH opti
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Preservatives 764 NAME: Propyl-4-hy
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Preservatives 766 NAME: Propyl-4-hy
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Preservatives 772 NAME: Sulphur dio
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Preservatives 774 NAME: Sodium sulp
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Preservatives 776 NAME: Sodium bisu
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Preservatives 778 NAME: Sodium meta
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Preservatives 780 NAME: Potassium m
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Preservatives 782 NAME: Calcium sul
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Preservatives 784 NAME: Calcium bis
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Preservatives 786 NAME: Biphenyl CA
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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 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 863 and 864: Sequestrants 844 NAME: Potassium ph
Page 865 and 866: Sequestrants 846 NAME: Potassium so
Page 867: Sequestrants 848 NAME: Manganese ci
Page 870 and 871: FUNCTION IN FOODS: Used as a buffer
Page 872 and 873: everages; decreases loss of carbona
Page 874 and 875: LEGISLATION: USA: UK and EUROPE: FD
Page 877 and 878: Sequestrants 858 NAME: Phosphoric a
Page 879 and 880: Sequestrants 860 NAME: Potassium di
Page 881 and 882: Solvents 862 NAME: Acetic acid CATE
Page 883: Solvents 864 LEGISLATION: USA: CANA
Page 886 and 887: REFERENCES: Lewis, R. J. (1989) Foo
Page 890 and 891: ARSENIC CONTENT MAXIMUM IN ppm: 3 S
Page 894 and 895: TECHNOLOGY OF USE IN FOODS: Excelle
Page 896 and 897: TECHNOLOGY OF USE IN FOODS: Slightl
Page 900 and 901: TECHNOLOGY OF USE IN FOODS: Keep ti
Page 902 and 903: HEAVY METAL CONTENT MAXIMUM IN 5 pp
Page 905 and 906: Solvents 886 NAME: Isopropanol CATE
Page 907 and 908: Solvents 888 NAME: Lactic acid (D,
Page 909 and 910: Solvents 890 NAME: Methanol CATEGOR
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Solvents 892 NAME: Mono- and diglyc
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Solvents 894 NAME: Octyl alcohol CA
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Solvents 896 NAME: 1,2-Propanediol
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Solvents 898 NAME: Triacetyl glycer
Page 920 and 921:
Part 14 Sweeteners
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Page 924 and 925:
Commercially successful combination
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(5) Dry bases for gelatins, pudding
Page 928 and 929:
No approval required for use in man
Page 931:
Sweeteners 912 NAME: Arabinose CATE
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Page 936 and 937:
neutral solutions such as dairy pro
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(9) Frozen stick-type confections a
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Table IX - Food additives that may
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Minifie, B. W. (1989) Chocolate, Co
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Characteristics of sweeteners (1 :1
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In 1985, National Academic of Scien
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(b) the energy value of the sweeten
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Sweeteners 932 NAME: Glycyrrhizin C
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Sweeteners 934 (2) Ammoniated glycy
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Sweeteners 936 ANY OTHER RELEVANT I
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Does not produce a cooling sensatio
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FUNCTION IN FOODS: Bulking agent: a
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Sweeteners 944 NAME: Maltitol CATEG
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Sweeteners 946 - Mesh size: MR 100,
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Sweeteners 948 REFERENCES: Smith, J
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TECHNOLOGY OF USE IN FOODS: Functio
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(c) The ingredient is used as an an
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Sweeteners 956 NAME: Monellin CATEG
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PROPERTIES AND APPEARANCE: Sodium s
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SYNERGISTS: With isomalt, it masks
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(e) Manufacturers who do not custom
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E.01.005 - Commencing June 1, 1979,
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Sweeteners 968 NAME: Sorbitol CATEG
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Sweeteners 970 - increased resistan
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Sweeteners 972 Sorbitol solution, U
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Sweeteners 974 Solubility at 37°C:
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Sweeteners 976 Used as a humectant
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Sweeteners 978 (b) The ingredient m
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Sweeteners 980 - Maximum level: 5 m
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Sweeteners 982 NAME: Stevioside CAT
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Sweeteners 984 LEGISLATION: USA: No
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Sweeteners 986 Taste profile improv
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TECHNOLOGY OF USE IN FOODS: Stable
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ANY OTHER RELEVANT INFORMATION: Tri
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Due to licorice taste and delayed s
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Regulatory Status: ADI level as of
Page 1016 and 1017:
REFERENCES: Smith, J. (1991) Food A
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Sweeteners 1000 NAME: Xylitol CATEG
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Sweeteners 1002 Suitable for diabet
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(1,1-dimethylethyl)-4 methyoxypheno
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calcium phosphate dibasic, 616, 618
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diethyl tartrate, 70, 876-7 diferoy
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ethyl paraben, 762 ethyl tartrate,
Page 1032 and 1033:
methylacetopyronone, 24 methylcellu
Page 1034 and 1035:
sodium sorbate, 733, 736-8, 741, 74
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Food additives data book - wordpres

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