Difference between revisions of "Anticaking agent"
Physchim62 (talk | contribs) (→Codex Alimentarius list) |
Physchim62 (talk | contribs) (→Codex Alimentarius list) |
||
| Line 16: | Line 16: | ||
| colspan=2 | [[Sodium aluminosilicate]] | | colspan=2 | [[Sodium aluminosilicate]] | ||
| align=center | 554 | | align=center | 554 | ||
| − | | align=center | <ref group="note">Only dried powdered foodstuffs (including sugars), salt and salt substitutes (< 10 g/kg total anticaking agents): Annex IV, Directive 95/2/EC.</ref> | + | | align=center | <ref group="note" name="EU-anticake">Only dried powdered foodstuffs (including sugars), salt and salt substitutes (< 10 g/kg total anticaking agents): Annex IV, Directive 95/2/EC.</ref> |
| + | | align=center style="color: #ff0000;" | ✖ | ||
| + | | align=center style="color: #008000;" | ✔ | ||
| + | | <span style="color: #008000;">'''GRAS'''</span>: C.F.R. 182.2727; <small></small> | ||
| + | |- | ||
| + | | colspan=2 | [[Potassium aluminium silicate]] | ||
| + | | align=center | 555 | ||
| + | | align=center | <ref group="note" name="EU-anticake"/> | ||
| + | | align=center style="color: #ff0000;" | ✖ | ||
| + | | align=center style="color: #008000;" | ✔ | ||
| + | | <span style="color: #008000;">'''GRAS'''</span>: C.F.R. 182.2727; <small></small> | ||
| + | |- | ||
| + | | colspan=2 | [[Calcium aluminium silicate]] | ||
| + | | align=center | 556 | ||
| + | | align=center | <ref group="note" name="EU-anticake"/> | ||
| + | | align=center style="color: #ff0000;" | ✖ | ||
| + | | align=center style="color: #008000;" | ✔ | ||
| + | | <span style="color: #008000;">'''GRAS'''</span>: C.F.R. 182.2727; <small></small> | ||
| + | |- | ||
| + | | colspan=2 | [[Aluminium silicate]] | ||
| + | | align=center | 559 | ||
| + | | align=center | <ref group="note" name="EU-anticake"/> | ||
| align=center style="color: #ff0000;" | ✖ | | align=center style="color: #ff0000;" | ✖ | ||
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
Revision as of 07:36, 11 December 2009
In food science, an anticaking agent is a food additive that reduces the tendency of components of food to adhere to one another.[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 | |||
| Sodium aluminosilicate | 554 | [note 1] | ✖ | ✔ | GRAS: C.F.R. 182.2727; | |
| Potassium aluminium silicate | 555 | [note 1] | ✖ | ✔ | GRAS: C.F.R. 182.2727; | |
| Calcium aluminium silicate | 556 | [note 1] | ✖ | ✔ | GRAS: C.F.R. 182.2727; | |
| Aluminium silicate | 559 | [note 1] | ✖ | ✔ | GRAS: C.F.R. 182.2727; | |
| References: [1][2][3][4][5][6][7][8] | ||||||
Notes and references
Notes
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.
- ↑ 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).
- ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 133: Cheeses and related cheese products (edition of April 1, 2009).
- ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 137: Cereal flours and related products (edition of April 1, 2009).
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. |
