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Sequestrants 858 NAME: Phosphoric acid CATEGORY: Sequestrant FOOD USE: Colas and root beer/ Jams and jellies/ Frozen dairy products/ Carbonated beverages/ Caramel candies/ Candies/ Canned seafood/ Cocoa powder/ Chocolate/ Processed cheeses/ Rendered fat, fats and oils, vegetable oils/ Brewing industry SYNONYMS: Orthophosphoric acid/ INS 338/ o-Phosphoric acid/ E338 FORMULA: H3 O4 P MOLECULAR MASS: 98 ALTERNATIVE FORMS: Monocalcium phosphate/ Dicalcium phosphate/ Sodium aluminium phosphate/ Sodium tripolyphosphate/ Sodium acid pyrophosphate/ Ammonium phosphate/ Sodium phosphate mono, di, tribasic PROPERTIES AND APPEARANCE: Clear, syrupy liquid BOILING POINT IN °C AT VARIOUS 158 PRESSURES (INCLUDING 760 mm Hg): MELTING RANGE IN °C: 21 FLASH POINT IN °C: 42.4 IONISATION CONSTANT AT 25°C: K 1 = 7.107 E-3 DENSITY AT 20°C (AND OTHER 1.874 (100%); 1.68 (85%); 1.33 (50%); 1.05 (10%) TEMPERATURES) IN g/l: VAPOUR PRESSURE AT VARIOUS 0.0285 mm @ 20°C 0.03–2.16 TEMPERATURES IN mm Hg: PURITY %: >75
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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
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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
Page 29 and 30:
Acidulants 10 Diisobutyl adipate ca
Page 31 and 32:
Acidulants 12 NAME: Caprylic acid C
Page 33 and 34:
Acidulants 14 FOOD SAFETY ISSUES: L
Page 35 and 36:
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:
Page 43 and 44:
Acidulants 24 NAME: Dehydroacetic R
Page 45:
Acidulants 26 Doores, S. (1990) pH
Page 48 and 49:
WATER CONTENT MAXIMUM IN %: 0.5 HEA
Page 50 and 51:
REFERENCES: Budavari, S., O’Neill
Page 52 and 53:
TECHNOLOGY OF USE IN FOODS: Glucono
Page 54 and 55:
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
Page 63 and 64:
Acidulants 44 NAME: Phosphoric acid
Page 65 and 66:
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
Page 83:
Acidulants 64 Food Chemicals Codex
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ARSENIC CONTENT MAXIMUM IN ppm: 3 A
Page 89 and 90:
Acidulants 70 NAME: Tartaric acid C
Page 91 and 92:
Acidulants 72 Potassium bitartrate
Page 94 and 95:
Part 2 Antioxidants
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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
Page 106 and 107:
in vegetable oil: @ 25°C 30% cotto
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Antioxidants 90 NAME: Butylated hyd
Page 111:
Antioxidants 92 REFERENCES: Sustane
Page 115 and 116:
Antioxidants 96 NAME: Propyl gallat
Page 117:
Antioxidants 98 (USA: contd) Pizza
Page 120 and 121:
FUNCTION IN FOODS: Prevents oxidati
Page 123 and 124:
Antioxidants 104 NAME: Tocopherols,
Page 125:
Antioxidants 106 NAME: Beta-caroten
Page 128 and 129:
REFERENCES: Schuler, P. (1990) In:
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Antioxidants 112 NAME: Tocopherol,
Page 133 and 134:
Antioxidants 114 NAME: Citric acid
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Antioxidants 116 NAME: Ethylenediam
Page 137 and 138:
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
Page 164 and 165:
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
Page 177 and 178:
Colourings 158 NAME: Brown HT CATEG
Page 179:
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Page 184 and 185:
WATER CONTENT MAXIMUM IN %: 5 HEAVY
Page 187 and 188:
Colourings 168 NAME: Plain caramel
Page 189:
Page 192 and 193:
WATER CONTENT MAXIMUM IN %: Typical
Page 195 and 196:
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
Page 205:
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
Page 219 and 220:
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:
Page 239 and 240:
Colourings 220 NAME: Copper chlorop
Page 241:
Page 244 and 245:
WATER CONTENT MAXIMUM IN %: N/A HEA
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Colourings 228 NAME: Curcumin CATEG
Page 249:
Colourings 230 ANTAGONISTS: Strong
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WATER CONTENT MAXIMUM IN %: 15 HEAV
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Colourings 236 NAME: Ethyl ester of
Page 257:
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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Page 276 and 277:
ANTAGONISTS: None known FOOD SAFETY
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Page 281 and 282:
Colourings 262 NAME: Yellow iron ox
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Page 286 and 287:
Page 289 and 290:
Colourings 270 NAME: Monascus CATEG
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Page 293 and 294:
Colourings 274 NAME: Brilliant Blac
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Page 298 and 299:
PURITY %: Content not less than 85%
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Colourings 282 NAME: Ponceau 4R CAT
Page 303:
Page 306 and 307:
WATER CONTENT MAXIMUM IN %: 30 HEAV
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Colourings 290 NAME: Ponceau SX CAT
Page 311:
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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Page 339 and 340:
Colourings 320 NAME: Santalin CATEG
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Page 344 and 345:
Page 347 and 348:
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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Page 363 and 364:
Emulsifiers 344 NAME: Mono- and dig
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Emulsifiers 346 LEGISLATION: USA: U
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FUNCTION IN FOODS: Emulsion-stabili
Page 370 and 371:
ALTERNATIVES: Lactic acid esters/ p
Page 372 and 373:
TECHNOLOGY OF USE IN FOODS: Crystal
Page 374 and 375:
FUNCTION IN FOODS: Used in bread an
Page 376 and 377:
TECHNOLOGY OF USE IN FOODS: Can mod
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Emulsifiers 360 NAME: Succinic acid
Page 381:
Emulsifiers 362 NAME: Tartaric acid
Page 385 and 386:
Emulsifiers 366 NAME: Lecithins CAT
Page 387 and 388:
Emulsifiers 368 NAME: Polyglycerol
Page 389 and 390:
Emulsifiers 370 NAME: Polyglycerol
Page 391 and 392:
Emulsifiers 372 NAME: Propylene gly
Page 393 and 394:
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
Page 405:
Emulsifiers 386 NAME: Di-octyl sodi
Page 408 and 409:
Part 5 Enzymes
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ANTAGONISTS: Cereals - inhibited by
Page 413 and 414:
Enzymes 394 activity NAME: Amyloglu
Page 415:
Enzymes 396 NAME: Anthocyanase CATE
Page 418 and 419:
LEGISLATION: USA: CANADA: GRAS stat
Page 420 and 421:
LEGISLATION: USA: UK and EUROPE: GR
Page 423 and 424:
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
Page 439 and 440:
Enzymes 420 NAME: Ficin (Ficus spp.
Page 441 and 442:
Enzymes 422 NAME: Glucoamylase CATE
Page 443 and 444:
Enzymes 424 NAME: Glucose isomerase
Page 445 and 446:
Enzymes 426 NAME: Glucose oxidase C
Page 447:
Enzymes 428 NAME: Hemicellulase (As
Page 451:
Enzymes 432 NAME: Invertase CATEGOR
Page 454 and 455:
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
Page 474 and 475:
Page 477:
Enzymes 458 NAME: Tannase CATEGORY:
Page 481 and 482:
Enzymes 462 NAME: Xylanase CATEGORY
Page 483 and 484:
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
Page 500 and 501:
solvent; texture modifier; vehicle
Page 503:
Flavour Enhancers 484 NAME: Licoric
Page 506 and 507:
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
Page 520 and 521:
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
Page 530 and 531:
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
Page 545 and 546:
Flavour Enhancers 526 NAME: Sucralo
Page 547 and 548:
Flavour Enhancers 528 NAME: Thaumat
Page 549:
Flavour Enhancers 530 NAME: Potassi
Page 552:
Page 555 and 556:
Flour Additives 536 NAME: Alpha-amy
Page 557 and 558:
Flour Additives 538 NAME: Chlorine
Page 559 and 560:
Flour Additives 540 NAME: Chlorine
Page 561 and 562:
Flour Additives 542 NAME: Glucono-d
Page 563 and 564:
Flour Additives 544 NAME: Disodium
Page 565 and 566:
Flour Additives 546 NAME: Monopotas
Page 567 and 568:
Flour Additives 548 NAME: Hemicellu
Page 569 and 570:
Flour Additives 550 NAME: Calcium t
Page 571 and 572:
Flour Additives 552 NAME: L-Cystein
Page 573 and 574:
Flour Additives 554 NAME: Sodium hy
Page 575 and 576:
Flour Additives 556 NAME: Sodium al
Page 578 and 579:
Part 8 Gases
Page 581:
Gases 562 NAME: Hydrogen CATEGORY:
Page 584 and 585:
LEGISLATION: USA: FDA 21CFR § 184.
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TECHNOLOGY OF USE IN FOODS: Produce
Page 588 and 589:
and some magnesium-aluminium alloy
Page 590:
FOOD SAFETY ISSUES: Low toxicity. I
Page 593 and 594:
Nutritive Additives 574 NAME: DL-a-
Page 595 and 596:
Nutritive Additives 576 NAME: DL-a-
Page 597:
Nutritive Additives 578 NAME: Pyrid
Page 600 and 601:
LEGISLATION: USA: CANADA: Regulatio
Page 602 and 603:
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
Page 619:
Nutritive Additives 600 NAME: Panto
Page 622 and 623:
LEGISLATION: USA: CANADA: FDA 21CFR
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
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
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
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
Page 771 and 772:
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 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 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
Page 911 and 912: Solvents 892 NAME: Mono- and diglyc
Page 913 and 914: Solvents 894 NAME: Octyl alcohol CA
Page 915 and 916: Solvents 896 NAME: 1,2-Propanediol
Page 917 and 918: Solvents 898 NAME: Triacetyl glycer
Page 920 and 921: Part 14 Sweeteners
Page 922 and 923: HEAVY METAL CONTENT MAXIMUM IN 10 p
Page 924 and 925: Commercially successful combination
Page 926 and 927:
(5) Dry bases for gelatins, pudding
Page 928 and 929:
No approval required for use in man
Page 931:
Sweeteners 912 NAME: Arabinose CATE
Page 934 and 935:
Page 936 and 937:
neutral solutions such as dairy pro
Page 938 and 939:
(9) Frozen stick-type confections a
Page 940 and 941:
Table IX - Food additives that may
Page 942 and 943:
Minifie, B. W. (1989) Chocolate, Co
Page 944 and 945:
Characteristics of sweeteners (1 :1
Page 946 and 947:
In 1985, National Academic of Scien
Page 948 and 949:
(b) the energy value of the sweeten
Page 951 and 952:
Sweeteners 932 NAME: Glycyrrhizin C
Page 953 and 954:
Sweeteners 934 (2) Ammoniated glycy
Page 955:
Sweeteners 936 ANY OTHER RELEVANT I
Page 958 and 959:
Does not produce a cooling sensatio
Page 960 and 961:
FUNCTION IN FOODS: Bulking agent: a
Page 963 and 964:
Sweeteners 944 NAME: Maltitol CATEG
Page 965 and 966:
Sweeteners 946 - Mesh size: MR 100,
Page 967:
Sweeteners 948 REFERENCES: Smith, J
Page 970 and 971:
TECHNOLOGY OF USE IN FOODS: Functio
Page 972 and 973:
(c) The ingredient is used as an an
Page 975:
Sweeteners 956 NAME: Monellin CATEG
Page 978 and 979:
PROPERTIES AND APPEARANCE: Sodium s
Page 980 and 981:
SYNERGISTS: With isomalt, it masks
Page 982 and 983:
(e) Manufacturers who do not custom
Page 984 and 985:
E.01.005 - Commencing June 1, 1979,
Page 987 and 988:
Sweeteners 968 NAME: Sorbitol CATEG
Page 989 and 990:
Sweeteners 970 - increased resistan
Page 991 and 992:
Sweeteners 972 Sorbitol solution, U
Page 993 and 994:
Sweeteners 974 Solubility at 37°C:
Page 995 and 996:
Sweeteners 976 Used as a humectant
Page 997 and 998:
Sweeteners 978 (b) The ingredient m
Page 999 and 1000:
Sweeteners 980 - Maximum level: 5 m
Page 1001 and 1002:
Sweeteners 982 NAME: Stevioside CAT
Page 1003 and 1004:
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
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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,
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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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