Difference between revisions of "Firming agent"
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| align=center | 509 | | align=center | 509 | ||
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| − | | align=center style="color: #008000;" | ✔ | + | | align=center style="color: #008000;" | ✔<br/><ref group="note">In infant food, < 750 mg/kg: section 13.2, schedule 1 to Standard 1.3.1, [[Australia New Zealand Food Standards Code]].</ref> |
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| <span style="color: #008000;">'''GRAS'''</span>: [http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=7f65c0bb545db756679ee9b8307c5ae0&rgn=div5&view=text&node=21:3.0.1.1.14&idno=21#21:3.0.1.1.14.2.1.44 21 C.F.R. 184.1193] (GMP); <small>in cheese and cheese products [http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=7f65c0bb545db756679ee9b8307c5ae0&rgn=div5&view=text&node=21:2.0.1.1.22&idno=21 21 C.F.R. 133]; in fruit butters, jellies, preserves, and related products [http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=7f65c0bb545db756679ee9b8307c5ae0&rgn=div5&view=text&node=21:2.0.1.1.29&idno=21 21 C.F.R. 150]</small> | | <span style="color: #008000;">'''GRAS'''</span>: [http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=7f65c0bb545db756679ee9b8307c5ae0&rgn=div5&view=text&node=21:3.0.1.1.14&idno=21#21:3.0.1.1.14.2.1.44 21 C.F.R. 184.1193] (GMP); <small>in cheese and cheese products [http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=7f65c0bb545db756679ee9b8307c5ae0&rgn=div5&view=text&node=21:2.0.1.1.22&idno=21 21 C.F.R. 133]; in fruit butters, jellies, preserves, and related products [http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr&sid=7f65c0bb545db756679ee9b8307c5ae0&rgn=div5&view=text&node=21:2.0.1.1.29&idno=21 21 C.F.R. 150]</small> | ||
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| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| rowspan=4 align=center style="color: #008000;" | ✔ | | rowspan=4 align=center style="color: #008000;" | ✔ | ||
| − | | rowspan=4 align=center style="color: #008000;" | ✔<br/><ref group="note" name="CA-cheese">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 | + | | rowspan=4 align=center style="color: #008000;" | ✔<br/><ref group="note" name="CA-cheese">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.</ref> |
| rowspan=4 | <span style="color: #008000;">'''GRAS'''</span>: Part 133, Process Cheese, Cheese Food & Spread, Part 150, Art Sw Fruit Jelly Preserves & Jam, Parts 155 & 156, certain canned vegetables; Part 31; DS/NUTR, GRAS,GMP - 182.5195, 182.8195 | | rowspan=4 | <span style="color: #008000;">'''GRAS'''</span>: Part 133, Process Cheese, Cheese Food & Spread, Part 150, Art Sw Fruit Jelly Preserves & Jam, Parts 155 & 156, certain canned vegetables; Part 31; DS/NUTR, GRAS,GMP - 182.5195, 182.8195 | ||
|- | |- | ||
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| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| − | | align=center style="color: #008000;" | ✔ | + | | align=center style="color: #008000;" | ✔ |
| The U.S. Food and Drug Administration has requested fully up-to-date toxicology information. | | The U.S. Food and Drug Administration has requested fully up-to-date toxicology information. | ||
|- | |- | ||
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| align=center | 526 | | align=center | 526 | ||
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| − | | align=center style="color: #008000;" | ✔ | + | | align=center style="color: #008000;" | ✔<br/><ref group="note">In infant formula, GMP: section 13.1, schedule 1 to Standard 1.3.1, [[Australia New Zealand Food Standards Code]].</ref> |
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| <span style="color: #008000;">'''GRAS'''</span>: Part 155, Canned Peas; Part 135, Frozen Desserts; 184.1205 | | <span style="color: #008000;">'''GRAS'''</span>: Part 155, Canned Peas; Part 135, Frozen Desserts; 184.1205 | ||
| Line 77: | Line 77: | ||
| colspan=2 | [[Calcium phosphate]]s | | colspan=2 | [[Calcium phosphate]]s | ||
| align=center | 341 | | align=center | 341 | ||
| − | | align=center | <ref group="note">Only in beverage whiteners (< 30 g/kg) or as specified for individual compounds: Directive 98/72/EC.</ref> | + | | align=center | <ref group="note">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.</ref> |
| − | | rowspan=4 align=center style="color: #008000;" | ✔ | + | | rowspan=4 align=center style="color: #008000;" | ✔<br/><ref group="note">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]].</ref> |
| align=center | | | align=center | | ||
| <span style="color: #008000;">'''GRAS'''</span>: Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217 | | <span style="color: #008000;">'''GRAS'''</span>: Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217 | ||
| Line 85: | Line 85: | ||
| [[Monocalcium dihydrogen phosphate]] | | [[Monocalcium dihydrogen phosphate]] | ||
| align=center | 341(i) | | align=center | 341(i) | ||
| − | | align=center | <ref group="note">Only in beverage whiteners for vending machines (< 50 g/kg): Directive 98/72/EC.</ref> | + | | align=center | <ref group="note">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.</ref> |
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| <span style="color: #008000;">'''GRAS'''</span>: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 137, Cereal Flours and other standardized foods | | <span style="color: #008000;">'''GRAS'''</span>: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 137, Cereal Flours and other standardized foods | ||
| Line 91: | Line 91: | ||
| [[Calcium hydrogen phosphate]] | | [[Calcium hydrogen phosphate]] | ||
| align=center | 341(ii) | | align=center | 341(ii) | ||
| − | | align=center | <ref group="note">Only in edible ices (< 1 g/kg): Directive 98/72/EC.</ref> | + | | align=center | <ref group="note">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.</ref> |
| align=center style="color: #008000;" | ✔<br/><ref group="note" name="CA-cheese"/> | | align=center style="color: #008000;" | ✔<br/><ref group="note" name="CA-cheese"/> | ||
| <span style="color: #008000;">'''GRAS'''</span>: Part 137, Cereal Flours and other standardized foods | | <span style="color: #008000;">'''GRAS'''</span>: Part 137, Cereal Flours and other standardized foods | ||
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| [[Tricalcium phosphate]] | | [[Tricalcium phosphate]] | ||
| align=center | 341(iii) | | align=center | 341(iii) | ||
| − | | align=center | <ref group="note">Only in desserts (< 3 g/kg) or in dry powdered dessert mixes (< 7 g/kg): Directive 98/72/EC.</ref> | + | | align=center | <ref group="note">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.</ref> |
| − | | align=center style="color: #008000;" | ✔ | + | | align=center style="color: #008000;" | ✔ |
| <span style="color: #008000;">'''G'''</span>: Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217 | | <span style="color: #008000;">'''G'''</span>: Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217 | ||
|- | |- | ||
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| align=center | 516 | | align=center | 516 | ||
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| − | | align=center style="color: #008000;" | ✔ | + | | align=center style="color: #008000;" | ✔<br/><ref group="note">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]].</ref> |
| − | | align=center style="color: #008000;" | ✔ | + | | align=center style="color: #008000;" | ✔<ref group="note">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%).</ref> |
| <span style="color: #008000;">'''GRAS'''</span>: 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 | | <span style="color: #008000;">'''GRAS'''</span>: 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 | ||
|- | |- | ||
| Line 136: | Line 136: | ||
| <span style="color: #008000;">'''GRAS'''</span>: GMP - 182.5443, 184.1443 | | <span style="color: #008000;">'''GRAS'''</span>: GMP - 182.5443, 184.1443 | ||
|- | |- | ||
| − | | colspan=7 | References: <ref name="Codex"/><ref>[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:354:0016:01:EN:HTML 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.</ref><ref>[http://laws.justice.gc.ca/en/showtdm/cr/C.R.C.-c.870 Food and Drug Regulations] (C.R.C., c. 870).</ref> | + | | colspan=7 | References: <ref name="Codex"/><ref>Art. 30, [http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2008:354:0016:01:EN:HTML 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.</ref><ref>[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:31995L0002:EN:HTML 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.</ref><ref>[http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=CELEX:31998L0072:EN:HTML 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.</ref><ref>[http://laws.justice.gc.ca/en/showtdm/cr/C.R.C.-c.870 Food and Drug Regulations] (C.R.C., c. 870).</ref> |
|} | |} | ||
Revision as of 06:32, 10 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.[1] They typically act by precipitating residual pectin.
Contents
[hide]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: Part 133, Process Cheese, Cheese Food & Spread, Part 150, Art Sw Fruit Jelly Preserves & Jam, Parts 155 & 156, certain canned vegetables; Part 31; DS/NUTR, GRAS,GMP - 182.5195, 182.8195 | |
| 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] |
✔ | GRAS: Part 155, Canned Peas; Part 135, Frozen Desserts; 184.1205 | |
| Calcium phosphates | 341 | [note 5] | ✔ [note 6] |
GRAS: Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217 | ||
| Monocalcium dihydrogen phosphate | 341(i) | [note 7] | ✔ | GRAS: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 137, Cereal Flours and other standardized foods | ||
| Calcium hydrogen phosphate | 341(ii) | [note 8] | ✔ [note 3] |
GRAS: Part 137, Cereal Flours and other standardized foods | ||
| Tricalcium phosphate | 341(iii) | [note 9] | ✔ | G: Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217 | ||
| Calcium sulfate | 516 | ✔ | ✔ [note 10] |
✔[note 11] | GRAS: 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 | |
| Curdlan | 424 | ✖ | ✖ | ✖ | 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 | |
| Magnesium chloride | 511 | ✔ | ✔ | ✔ [note 12] |
GRAS: 172.560, Modified Hop Extract - 184.1426 | |
| Magnesium gluconate | 580 | ✖ | ✖ | ✖ | The U.S. Food and Drug Administration has requested fully up-to-date toxicology information. | |
| Magnesium sulfate | 518 | ✖ | ✔ | ✔ | GRAS: GMP - 182.5443, 184.1443 | |
| References: [1][2][3][4][5] | ||||||
Notes and references
Notes
- ↑ Jump up to: 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.
- Jump up ↑ In infant food, < 750 mg/kg: section 13.2, schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.
- ↑ Jump up to: 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.
- Jump up ↑ In infant formula, GMP: section 13.1, schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.
- Jump up ↑ 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.
- Jump up ↑ 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.
- Jump up ↑ 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.
- Jump up ↑ 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.
- Jump up ↑ 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.
- Jump up ↑ 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.
- Jump up ↑ 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%).
- Jump up ↑ Allowed in tofu (< 0.3%, calculated as the anhydrous salt).
References
- ↑ Jump up to: 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>.
- Jump up ↑ 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.
- Jump up ↑ 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.
- Jump up ↑ 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.
- Jump up ↑ Food and Drug Regulations (C.R.C., c. 870).
External links
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