Difference between revisions of "Firming agent"

Revision as of 16:13, 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
Codex Alimentarius name		INS number	EU	AU-NZ	CAN	USA
Aluminium ammonium sulfate		523	^{[note 1]}	✖	✔	GRAS: 182.1127
Aluminium sodium sulfate		521	^{[note 1]}	✖	✔	GRAS
Aluminium sulfate		520	^{[note 1]}	✖	✔	GRAS: 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
Calcium chloride		509	✔	✔	✔	GRAS: 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
Calcium citrates		333	✔	✔	✔	G ^{[note 2]}
	Monocalcium citrate	333(i)	✔
	Dicalcium citrate	333(ii)	✔
	Tricalcium citrate	333(iii)	✔
Calcium gluconate		578	✔	✔	✔	^{[note 3]}
Calcium hydroxide		526	✔	✔	✔	G ^{[note 4]}
Calcium phosphates		341	^{[note 5]}	✔		G ^{[note 6]}
	Monocalcium dihydrogen phosphate	341(i)	^{[note 7]}		✔	G ^{[note 8]} ^{[note 9]}
	Calcium hydrogen phosphate	341(ii)	^{[note 10]}		✔	G ^{[note 9]}
	Tricalcium phosphate	341(iii)	^{[note 11]}		✔	G ^{[note 6]}
Calcium sulfate		516	✔	✔	✔	G ^{[note 12]}
Curdlan		424	✖	✖	✖	^{[note 13]}
Magnesium chloride		511	✔	✔	✔	G ^{[note 14]}
Magnesium gluconate		580	✖	✖	✖	^{[note 3]}
Magnesium sulfate		518	✖	✔	✔	G ^{[note 15]}

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.
↑ 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
↑ ^3.0 ^3.1 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.
↑ ^6.0 ^6.1 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
↑ ^9.0 ^9.1 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.

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[Al-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] 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

[ASP-3] 3.0 ^3.1 The U.S. Food and Drug Administration has requested fully up-to-date toxicology information.

[4] Part 155, Canned Peas; Part 135, Frozen Desserts; Part 582, Animal feeds - 184.1205

[5] Only in beverage whiteners (< 30 g/kg) or as specified for individual compounds: Directive 98/72/EC.

[CaPO4-6] 6.0 ^6.1 Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217

[7] Only in beverage whiteners for vending machines (< 50 g/kg): Directive 98/72/EC.

[8] 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

[di-CaPO4-9] 9.0 ^9.1 Part 137, Cereal Flours and other standardized foods

[10] Only in edible ices (< 1 g/kg): Directive 98/72/EC.

[11] Only in desserts (< 3 g/kg) or in dry powdered dessert mixes (< 7 g/kg): Directive 98/72/EC.

[12] 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

[13] 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

[14] 172.560, Modified Hop Extract - 184.1426

[15] GMP - 182.5443, 184.1443

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+! align=left width=50% | USA
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 | colspan=2 | [[Aluminium ammonium sulfate]]

Difference between revisions of "Firming agent"

Revision as of 16:13, 8 December 2009

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