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PROPERTIES AND APPEARANCE: Sodium saccharin: 200–700 times sweetness of sucrose. White crystalline powder; bitter, astringent or metallic off-taste, particularly objectionable in delicately fruit-flavoured products and at high concentrations. Characteristics of sweeteners (saccharin alone) Sweetness intensity (at 10% sucrose): 350 Sweetness quality: Slightly chemical sweetness Time profile: Slower and persistent Associated taste: Bitter/metallic Mouthfeel body: Thin Enhancement of fruitiness: Nil Characteristics of sweeteners (1 :10 saccharin :cyclamate) Sweetness intensity (at 10% sucrose): 100 Sweetness quality: Sugar-like Time profile: As sucrose Associated taste: None Mouthfeel body: Good Enhancement of fruitiness: Good MELTING RANGE IN °C: Insoluble: 229–230 SOLUBILITY % AT VARIOUS TEMPERATURE/pH COMBINATIONS: in water: @ 20°C saccharin: 3 g/l sodium saccharin: 700 g/l (83%) calcium saccharin: 400 g/l (67%) in ethanol solution: @ 100% sodium saccharin at 20°C: 20 g/l calcium saccharin at 20°C: 200 g/l FUNCTION IN FOODS: Non-nutritive sweetener TECHNOLOGY OF USE IN FOODS: Highly stable and relatively inexpensive. Mixed with other products to mask taste, provide bulk and take advantage of synergy. May also be combined with cream of tartar, glucono-d-lactone, sodium gluconate, glycols, gentian root, maltol, pectin, lemon flavour, ribonucleotides, adipic acid, aldohexuronic acid, and citric acid. Saccharin 959
Sweeteners 960 3:1 cyclamate :saccharin combination provided sugar-like sweetness in beverages until cyclamates were banned in the US in 1969. Cyclamate combination replaced with a calcium chloride combined with cornstarch hydrolysate, lactose, sucrose, tartrates and fructose with gluconate salts. High stability, even under extreme processing conditions. Only approved sweetener able to withstand heating, baking and high-acid media. Has been used in soft drinks, candies, preserves, salad dressings, low-calorie gelatin desserts. Also combined with bulk sweeteners in baking for sugarreduced products; used alone as table-top sweetener in tablet and liquid form, or in chewing gum. In combination with other sweeteners, used as table-top sweetener; combined with sorbitol or aspartame, used in chewing gum; also popular for use in oral hygiene products. Relative sweetness in soft drinks in range of 300 to 700 units; sodium saccharin sweetneess in soft drinks is 360 to 500 units. Some people are more sensitive than others to the bitter/metallic aftertaste of saccharin; aftertaste can be masked using fructose, gluconates, tartrates, ribonucleotides, sugars, sugar alcohols (polyols) and other intense sweeteners. 1/20th price of sugar in terms of sweetness equivalency. Stable in pH range 2 to 7; heat stable – unchanged after 1 hour at 150°C in pH 3.3 to 8.0; no browning reaction. In dry form, is stable for several years when stored appropriately. Stable under normal soft-drink processing conditions. Lower cost versus sucrose. When used alone in soft drinks did not provide sweetness taste quality of the saccharin :cyclamate blend. Does not interact with other ingredients encountered during soft-drink manufacture. Concentrated soft-drink solutions can be stored. Detected in beverages using HPLC or spectrophotometric techniques. Excellent heat and pH stability. Often blended with aspartame to reduce bitter aftertaste; has bitter, astringent or metallic off-taste particularly objectionable in delicately fruit-flavoured products; off-notes may be partially concealed in foods containing sucrose or corn sweeteners; off-notes less obvious in cola beverages, hot cocoa and other chocolate products, coffee, etc. Stable under normal storage and preparation conditions; stable in acidic environments and under extended heat treatment. Commercially successful in fruit drinks as: – Sucrose/saccharin – 25–35% of sweetness from sacccharin with total cost 5% below that of using sucrose alone, dominated UK fruit drink market in 1960s and 1970s. Some consumers preferred this product to that with sucrose alone. Also marketed in a 500 :1 ratio for “light” drinks in the US with 50% calorie reduction and good sweetness and fruitiness. – Aspartame :saccharin – in ratio of 2 :1 or 50% :50% sweetness gives good sweetness and saccharin stabilises total sweetness to extend shelf-life. –Fructose/saccharin – strong sweetness intensity synergism and good fruitiness enhancement. – Cyclamate/saccharin – at 10 :1 ratio or 50% :50% sweetness gives clean, sugar-like sweetness at low cost with good storage stability. Good stability in fruit juice beverages; readily soluble in fruit beverages as either sodium or calcium salt; compatible with other fruit beverage ingredients.
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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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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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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
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Preservatives 790 NAME: Sodium o-ph
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Preservatives 794 NAME: Nisin CATEG
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Preservatives 796 NAME: Hexamethyle
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TECHNOLOGY OF USE IN FOODS: 2lb/100
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ALTERNATIVES: Multifunctional, so r
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LEGISLATION: USA: UK and EUROPE: CA
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TECHNOLOGY OF USE IN FOODS: 200ppm
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TECHNOLOGY OF USE IN FOODS: 1% (foo
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Preservatives 814 NAME: Heptyl para
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Part 12 Sequestrants
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FOOD SAFETY ISSUES: Citrates may in
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FOOD SAFETY ISSUES: May cause gastr
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ARSENIC CONTENT MAXIMUM IN ppm: 3 F
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ALTERNATIVES: Citrates; pyrophospha
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WATER CONTENT MAXIMUM IN %: 0.5 HEA
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Sequestrants 834 NAME: Disodium eth
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Sequestrants 836 NAME: Disodium pyr
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Sequestrants 838 NAME: Glucono-delt
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Sequestrants 840 NAME: Isopropyl ci
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ALTERNATIVES: Sodium phosphates TEC
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FUNCTION IN FOODS: Preserves colour
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FUNCTION IN FOODS: Sequestrant, pH
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Sequestrants 850 NAME: Sodium monoh
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Sequestrants 852 NAME: Sodium polyp
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Sequestrants 854 NAME: Sodium tartr
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Sequestrants 856 NAME: Oxystearin C
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Part 13 Solvents
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Solvents 866 NAME: Acetylated monog
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Solvents 868 NAME: Amyl acetate CAT
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Solvents 870 NAME: Benzyl alcohol C
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Solvents 872 NAME: 1,3-Butanediol C
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Solvents 874 NAME: Castor oil CATEG
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Solvents 876 NAME: Diethyl tartrate
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Solvents 878 NAME: Ethanol CATEGORY
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Solvents 880 NAME: Ethyl acetate CA
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Solvents 882 NAME: Glycerin CATEGOR
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Solvents 884 (UK and EUROPE: contd)
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TECHNOLOGY OF USE IN FOODS: Soluble
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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: Sweeteners 958 NAME: Saccharin CATE
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
Page 1000 and 1001: Hexahydric sugar alcohol; isomeric
Page 1002 and 1003: TECHNOLOGY OF USE IN FOODS: Steviol
Page 1004 and 1005: OTHER COUNTRIES: Permitted for use
Page 1007 and 1008: Sweeteners 988 NAME: Sucralose CATE
Page 1009 and 1010: Sweeteners 990 (4) Desserts; desser
Page 1011 and 1012: Sweeteners 992 NAME: Thaumatin CATE
Page 1013 and 1014: Sweeteners 994 Interaction with tas
Page 1015 and 1016: Sweeteners 996 (c) may have added t
Page 1017: Sweeteners 998 100,000 times as swe
Page 1020 and 1021: TECHNOLOGY OF USE IN FOODS: An affi
Page 1022: REFERENCES: Smith, J. (1991) Food A
Page 1025 and 1026: Index 1006 ammonium potassium phosp
Page 1027 and 1028: Index 1008 CAS 9012-54-8, 402 CAS 9
Page 1029 and 1030:
Index 1010 edible oils and fats, ED
Page 1031 and 1032:
Index 1012 hydrogen peroxide oxidor
Page 1033 and 1034:
Index 1014 688, 690, 692, 694, 696,
Page 1035:
Index 1016 vitamin C, 606, 610, 614
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