Food additives data book - wordpres

Solvents 864
LEGISLATION: USA: CANADA:
GRAS when used at levels in accordance with Good Listed as a pH-adjusting agent for
Manufacturing Practice. (21CFR 182.1005) use in cream cheese spread;
Current GMP results in the following: processed cheese, processed cheese
0.8% for cheese and dairy products 0.5% in fats and oils food, processed cheese spread,
0.5% in chewing gum 0.25% for baked goods cold-pack cheese, cold-pack cheese
9.0% in condiments and relishes 0.6% in meat products food, whey cheese; canned
3% in gravies and sauces 0.15% for all other foods asparagus, gelatin and
unstandardised foods according to
GMP.
Listed as a class I preservative for
use in preserved fish, preserved
meat; preserved meat by-product,
preserved poultry meat, preserved
poultry meat by-product, pumping
pickle, cover pickle and dry cure
employed in the curing of
preserved meat or preserved meat
by-product according to GMP
REFERENCES: Doores, S. (1990) pH Control agents and acidulants. In: Branen, A. P., Davidson, P. M. and
S. Salminen (Eds.), Food Additives. Marcel Dekker, Inc., New York.
Lewis, R. J. (1989) Food Additives Handbook. Van Nostrand Reinhold, New York.