Difference between revisions of "Stabilizer (food)"
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| + | | 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://www.foodstandards.gov.au/foodstandards/foodstandardscode/standard131foodaddit4239.cfm Standard 1.3.1], [[Australia New Zealand Food Standards Code]].</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><ref>[[Code of Federal Regulations]], Title 21: Food and Drugs, [http://www.access.gpo.gov/nara/cfr/waisidx_09/21cfr182_09.html Part 182: Substances generally recognized as safe] (edition of April 1, 2009).</ref> | ||
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Revision as of 09:27, 10 December 2009
In food science, a stabilizer is a food additive that makes it possible to maintain a uniform dispersion of two or more components.[1]
Codex Alimentarius list
- This list is incomplete; you can help by expanding it.
| Codex Alimentarius name | INS number |
Authorizations | ||||
|---|---|---|---|---|---|---|
| EU | AU-NZ | CAN | USA | |||
| Aluminium ammonium sulfate | 523 | [note 1] | ✖ | [note 2] | GRAS: C.F.R. 182.1127 | |
| Aluminium potassium sulfate | 522 | [note 1] | ✖ | [note 2] | GRAS: C.F.R. 182.1131 | |
| References: [1][2][3][4][5][6][7] | ||||||
Notes and references
Notes
- ↑ 1.0 1.1 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.
- ↑ 2.0 2.1 These compounds are not permitted as firming agents in Canada (Table IV to Division B.16, Food and Drugs Regulations), but have other permitted uses as food additives.
References
- ↑ 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>.
- ↑ 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.
- ↑ 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.
- ↑ 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.
- ↑ Standard 1.3.1, Australia New Zealand Food Standards Code.
- ↑ Food and Drug Regulations (C.R.C., c. 870).
- ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 182: Substances generally recognized as safe (edition of April 1, 2009).
External links
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See also the corresponding article on Wikipedia. |
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