Difference between revisions of "Firming agent"
Physchim62 (talk | contribs) (→Codex Alimentarius list) |
Physchim62 (talk | contribs) (→Codex Alimentarius list) |
||
| Line 65: | Line 65: | ||
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| − | | align=center | | + | | align=center | <ref group="note" name="ASP">The U.S. Food and Drug Administration has requested fully up-to-date toxicology information.</ref> |
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
|- | |- | ||
| Line 72: | Line 72: | ||
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| − | | align=center | | + | | align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note">Part 155, Canned Peas; Part 135, Frozen Desserts; Part 582, Animal feeds - 184.1205</ref> |
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
|- | |- | ||
| Line 126: | Line 126: | ||
| align=center style="color: #ff0000;" | ✖ | | align=center style="color: #ff0000;" | ✖ | ||
| align=center style="color: #ff0000;" | ✖ | | align=center style="color: #ff0000;" | ✖ | ||
| − | | align=center style="color: #ff0000;" | <ref group="note" | + | | align=center style="color: #ff0000;" | <ref group="note" name="ASP"/> |
| align=center style="color: #ff0000;" | ✖ | | align=center style="color: #ff0000;" | ✖ | ||
|- | |- | ||
Revision as of 16:55, 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 [note 2] |
✔ | |
| Aluminium sodium sulfate | 521 | [note 1] | ✖ | G | ✔ | |
| Aluminium sulfate | 520 | [note 1] | ✖ | G [note 3] |
✔ | |
| Calcium chloride | 509 | ✔ | ✔ | G [note 4] |
✔ | |
| Calcium citrates | 333 | ✔ | ✔ | G [note 5] |
✔ | |
| Monocalcium citrate | 333(i) | ✔ | ||||
| Dicalcium citrate | 333(ii) | ✔ | ||||
| Tricalcium citrate | 333(iii) | ✔ | ||||
| Calcium gluconate | 578 | ✔ | ✔ | [note 6] | ✔ | |
| Calcium hydroxide | 526 | ✔ | ✔ | G [note 7] |
✔ | |
| Calcium phosphates | 341 | [note 8] | ✔ | G [note 9] |
||
| Monocalcium dihydrogen phosphate | 341(i) | [note 10] | G [note 11] [note 12] |
✔ | ||
| Calcium hydrogen phosphate | 341(ii) | [note 13] | G [note 12] |
✔ | ||
| Tricalcium phosphate | 341(iii) | [note 14] | G [note 9] |
✔ | ||
| Calcium sulfate | 516 | ✔ | ✔ | G [note 15] |
✔ | |
| Curdlan | 424 | [note 16] | ||||
| Magnesium chloride | 511 | ✔ | ✔ | G [note 17] |
✔ | |
| Magnesium gluconate | 580 | ✖ | ✖ | [note 6] | ✖ | |
| Magnesium sulfate | 518 | ✖ | ✔ | G [note 18] |
✔ | |
Notes and references
Notes
- ↑ 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.
- ↑ 182.1127
- ↑ Part 582 - Animal feed; REG, <2.0% in combo. w/<2.0% of 1-octenyl succinic anhydride -In modifying food starch -172.892; FEED,GMP/GRAS - 582.1125
- ↑ 184.1193, Parts 131, 133, 150, 155 & 156 in Evaporated Milk; Cheese & Cheese Products; Part 133; VET, REG, For use in mastitis formulations for treating dairy animals - 526.820
- ↑ Part 133, Process Cheese, Cheese Food & Spread, Part 150, Art Sw Fruit Jelly Preserves & Jam, Parts 155 & 156, certain canned vegetables; Part 31; Part 582 - Animal feeds; DS/NUTR, GRAS,GMP - 182.5195, 182.8195
- ↑ 6.0 6.1 The U.S. Food and Drug Administration has requested fully up-to-date toxicology information.
- ↑ Part 155, Canned Peas; Part 135, Frozen Desserts; Part 582, Animal feeds - 184.1205
- ↑ Only in beverage whiteners (< 30 g/kg) or as specified for individual compounds: Directive 98/72/EC.
- ↑ 9.0 9.1 Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217
- ↑ Only in beverage whiteners for vending machines (< 50 g/kg): Directive 98/72/EC.
- ↑ Part 150, Art Sw Jelly & Preserves; Part 155.200, Cnd Potatoes, Cnd Green or Red Sw Peppers, Canned Carrots; Part 155.190(a), Canned Tomatoes; Part 136, Bread; Part 582, Animal feeds
- ↑ 12.0 12.1 Part 137, Cereal Flours and other standardized foods
- ↑ Only in edible ices (< 1 g/kg): Directive 98/72/EC.
- ↑ Only in desserts (< 3 g/kg) or in dry powdered dessert mixes (< 7 g/kg): Directive 98/72/EC.
- ↑ Part 133, Cheese and Related Cheese Pdts; Part 137, Cereal Flours; Part 136, Bakery Pdts; Part 135, Frozen Desserts; Part 150, Art Sw. Jelly & Preserves; Part 155, Cnd Vegetables; Part 156, Cnd Tomatoes - 184.1230
- ↑ Use of curdlan has been reported to the U.S. Food and Drug Administration, but it has not yet been assigned for toxicology literature search: 172.809
- ↑ 172.560, Modified Hop Extract - 184.1426
- ↑ GMP - 182.5443, 184.1443
References
External links
 |
See also the corresponding article on Wikipedia. |
| Error creating thumbnail: Unable to save thumbnail to destination |
This page is currently licensed under the Creative Commons Attribution 3.0 Unported license and any later versions of that license. |
