Firming agent

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A firming agent is a food additive that makes or keeps tissues of fruit or vegetables firm and crisp, or interacts with gelling agents to produce or strengthen a gel.[1] They typically act by precipitating residual pectin.

Codex Alimentarius list

Codex Alimentarius name INS
number 		Authorizations
EU AU-NZ CAN USA
Aluminium ammonium sulfate 523 [note 1] ✖ ✔ GRAS: 21 C.F.R. 182.1127
Aluminium sodium sulfate 521 [note 1] ✖ ✔ GRAS: 21 C.F.R. 182.1131
Aluminium sulfate 520 [note 1] ✖ ✔ GRAS: 21 C.F.R. 182.1125; in modifying food starch, < 2.0% in combination with 1-octenyl succinic anhydride (< 2.0%) 21 C.F.R. 172.892
Calcium chloride 509 ✔ ✔
[note 2] 		✔ GRAS: 21 C.F.R. 184.1193 (GMP); in cheese and cheese products 21 C.F.R. 133; in fruit butters, jellies, preserves, and related products 21 C.F.R. 150
Calcium citrates 333 ✔ ✔ ✔
[note 3] 		GRAS: 21 C.F.R. 184.1195; in cheese and cheese products 21 C.F.R. 133; in fruit butters, jellies, preserves, and related products 21 C.F.R. 150
  Monocalcium citrate 333(i) ✔
Dicalcium citrate 333(ii) ✔
Tricalcium citrate 333(iii) ✔
Calcium gluconate 578 ✔ ✔ ✔ The U.S. Food and Drug Administration has requested fully up-to-date toxicology information.
Calcium hydroxide 526 ✔ ✔
[note 4] 		[note 5] GRAS: 21 C.F.R. 184.1205; in ice cream and frozen custard, as a modifier for concentrated skimmed milk 21 C.F.R. 135.110
Calcium phosphates 341 [note 6] ✔
[note 7] 		  GRAS: 21 C.F.R. 182.1217, 182.8217
  Monocalcium dihydrogen phosphate 341(i) [note 8] ✔ GRAS: 21 C.F.R. 182.1217, 182.6215, 182.8217; in bakery products 21 C.F.R. 136; in cereal flours and related products 21 C.F.R. 137; in fruit butters, jellies, preserves, and related products 21 C.F.R. 150
Calcium hydrogen phosphate 341(ii) [note 9] ✔
[note 3] 		GRAS: 21 C.F.R. 182.1217, 182.8217; in cereal flours and related products 21 C.F.R. 137
Tricalcium phosphate 341(iii) [note 10] ✔ GRAS: 21 C.F.R. 182.1217, 182.8217; in cereal flours and related products 21 C.F.R. 137
Calcium sulfate 516 ✔ ✔
[note 11] 		[note 12] GRAS: 21 C.F.R. 184.1230; in cheese and cheese products 21 C.F.R. 133; in cereal flours and related products 21 C.F.R. 137; in fruit butters, jellies, preserves, and related products 21 C.F.R. 150
Curdlan 424 ✖ ✖ ✖ ✔: 21 C.F.R. 172.809
Magnesium chloride 511 ✔ ✔ [note 13] GRAS: 21 C.F.R. 184.1426; in modified hop extract 21 C.F.R.172.560
Magnesium gluconate 580 ✖ ✖ ✖ The U.S. Food and Drug Administration has requested fully up-to-date toxicology information.
Magnesium sulfate 518 ✖ ✔ [note 5] GRAS: 21 C.F.R. 184.1443
References: [1][2][3][4][5][6][7][8][9][10][11][12][13][14]

Notes and references

Notes

  1. ↑ 1.0 1.1 1.2 Only in egg white (< 30 mg/kg as total Al) or in candied, crystallized and glacé fruit and vegetables (< 200 mg/kg as total Al): Annex IV, Directive 95/2/EC.
  2. ↑ In infant food, < 750 mg/kg: section 13.2, schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.
  3. ↑ 3.0 3.1 Allowed in cream cheese spread, processed cheese, processed cheese food, processed cheese spread, in accordance with the requirements of sections B.08.038, B.08.039, B.08.040, B.08.041, B.08.041.1, B.08.041.2, B.08.041.3 and B.08.041.4. Limits: < 4.0% for calcium citrates; < 3.5% for calcium hydrogen phosphate. Table IV to Division B.16, Food and Drugs Regulations.
  4. ↑ In infant formula, GMP: section 13.1, schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.
  5. ↑ 5.0 5.1 These compounds are not permitted as firming agents in Canada (Tables IV and VI to Division B.16, Food and Drugs Regulations), but have other permitted uses as food additives.
  6. ↑ Only in beverage whiteners (< 30 g/kg) or as specified for individual compounds: Annex IV, Directive 95/2/EC, as modified by Art. 1.6 and Annex, Directive 98/72/EC.
  7. ↑ Also specifically permitted in frozen fish, salts and condiments and wines (GMP): schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.
  8. ↑ Only in beverage whiteners for vending machines (< 50 g/kg): Annex IV, Directive 95/2/EC, as modified by Art. 1.6 and Annex, Directive 98/72/EC.
  9. ↑ Only in edible ices (< 1 g/kg): Annex IV, Directive 95/2/EC, as modified by Art. 1.6 and Annex, Directive 98/72/EC.
  10. ↑ Only in desserts (< 3 g/kg) or in dry powdered dessert mixes (< 7 g/kg): Annex IV, Directive 95/2/EC, as modified by Art. 1.6 and Annex, Directive 98/72/EC.
  11. ↑ Specifically permitted in fruit wine, vegetable wine and mead (GMP): section 14.2.4, schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.
  12. ↑ Allowed in ice cream and ice milk (< 0.5%); sherbet (< 0.75%); creamed cottage cheese (< 0.05%); cream for whipping, heat-treated above 100 °C (< 0.005%); according to para. B.21.006(n) (< 0.06%): Table IV to Division B.16, Food and Drugs Regulations. In tomatoes, canned vegetables and frozen or canned apples (< 0.026% expressed as Ca): Table VI to Division B.16, Food and Drugs Regulations.
  13. ↑ Allowed in tofu (< 0.3%, calculated as the anhydrous salt): Table IV to Division B.16, Food and Drugs Regulations.

References

  1. ↑ 1.0 1.1 Codex Class Names and the International Numbering System for Food Additives, 7th ed.; Codex Alimentarius Commission, Food and Agriculture Organization, 2009. CAC/GL 36-1989, <http://www.codexalimentarius.net/download/standards/7/CXG_036e.pdf>.
  2. ↑ Art. 30, Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives, OJEU L354, 31.12.2008, pp 16–33.
  3. ↑ European Parliament and Council Directive No 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners, OJEU L61, 18.3.1995, pp 1–40.
  4. ↑ Directive 98/72/EC of the European Parliament and of the Council of 15 October 1998 amending Directive 95/2/EC on food additives other than colours and sweeteners, OJEU L295, 4.11.1998, pp 18–30.
  5. ↑ Standard 1.3.1, Australia New Zealand Food Standards Code.
  6. ↑ Food and Drug Regulations (C.R.C., c. 870).
  7. ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 182: Substances generally recognized as safe (edition of April 1, 2009).
  8. ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 172: Food additives permitted for direct addition to food for human consumption (edition of April 1, 2009).
  9. ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 184: Direct food substances affirmed as generally recognized as safe (edition of April 1, 2009).
  10. ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 133: Cheeses and related cheese products (edition of April 1, 2009).
  11. ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 150: Fruit butters, jellies, preserves, and related products (edition of April 1, 2009).
  12. ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 135: Frozen desserts (edition of April 1, 2009).
  13. ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 136: Bakery products (edition of April 1, 2009).
  14. ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 137: Cereal flours and related products (edition of April 1, 2009).

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