Difference between revisions of "Firming agent"
Physchim62 (talk | contribs) (→Codex Alimentarius list) |
Physchim62 (talk | contribs) (→Codex Alimentarius list) |
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| colspan=2 | [[Aluminium ammonium sulfate]] | | colspan=2 | [[Aluminium ammonium sulfate]] | ||
| align=center | 523 | | align=center | 523 | ||
| − | | | + | | align=center | <ref group="note" name="Al">Only in egg white (< 30 mg/kg) or in candied, crystallized and glacé fruit and vegetables (< 200 mg/kg).</ref> |
| + | | align=center | | ||
| + | | align=center | G | ||
| + | | align=center | ✔ | ||
|- | |- | ||
| colspan=2 | [[Aluminium sulfate]] | | colspan=2 | [[Aluminium sulfate]] | ||
Revision as of 13:56, 8 December 2009
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. They typically act by precipitating residual pectin.
Codex Alimentarius list
| Codex Alimentarius name | INS number |
Authorizations | ||||
|---|---|---|---|---|---|---|
| EU | AU-NZ | USA | CAN | |||
| Aluminium ammonium sulfate | 523 | [note 1] | G | ✔ | ||
| Aluminium sulfate | 520 | |||||
| Aluminium sodium sulfate | 521 | |||||
| Calcium chloride | 509 | |||||
| Calcium citrates | 333 | |||||
| Monocalcium citrate | 333(i) | |||||
| Dicalcium citrate | 333(ii) | |||||
| Tricalcium citrate | 333(iii) | |||||
| Calcium gluconate | 578 | |||||
| Calcium hydroxide | 526 | |||||
| Calcium phosphates | 341 | |||||
| Monocalcium dihydrogen phosphate | 341(i) | |||||
| Calcium hydrogen phosphate | 341(ii) | |||||
| Tricalcium phosphate | 341(iii) | |||||
| Calcium sulfate | 516 | |||||
| Curdlan | 424 | |||||
| Magnesium chloride | 511 | |||||
| Magnesium gluconate | 580 | |||||
| Magnesium sulfate | 518 | |||||
References
External links
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See also the corresponding article on Wikipedia. |
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