Difference between revisions of "Anticaking agent"
Physchim62 (talk | contribs) (→Codex Alimentarius list) |
Physchim62 (talk | contribs) |
||
| Line 1: | Line 1: | ||
| − | In [[food science]], an '''anticaking agent''' is a [[food additive]] that reduces the tendency of components of food to adhere to one another.<ref name="Codex">{{FoodAdd Codex list}}.</ref> An anticaking agent is usually a simple salt which is not [[hygroscopic]]. They are frequently used in foodstuffs that are supplied in a dry powder or granular form, such as table salt or sugar, where they act as [[dry lubricant]]s between the individual grains. However, they may be used ( | + | In [[food science]], an '''anticaking agent''' is a [[food additive]] that reduces the tendency of components of food to adhere to one another.<ref name="Codex">{{FoodAdd Codex list}}.</ref> An anticaking agent is usually a simple salt which is not [[hygroscopic]]. They are frequently used in foodstuffs that are supplied in a dry powder or granular form, such as table salt or sugar, where they act as [[dry lubricant]]s between the individual grains. However, they may be used (subject to national regulations) on any foodstuff which has a tendency to stick together when exposed to atmospheric moisture: the European Union allows the use of anticaking agents for rice and on the outside of sausages, for example. |
==Codex Alimentarius list== | ==Codex Alimentarius list== | ||
Latest revision as of 05:25, 12 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] An anticaking agent is usually a simple salt which is not hygroscopic. They are frequently used in foodstuffs that are supplied in a dry powder or granular form, such as table salt or sugar, where they act as dry lubricants between the individual grains. However, they may be used (subject to national regulations) on any foodstuff which has a tendency to stick together when exposed to atmospheric moisture: the European Union allows the use of anticaking agents for rice and on the outside of sausages, for example.
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: 21 C.F.R. 182.2727 (< 2%); in dried eggs and dried egg yolks (< 2%) 21 C.F.R. 160.105, 160.185 | |
| Potassium aluminium silicate | 555 | [note 1] | ✖ | ✖ | ✖ | |
| Calcium aluminium silicate | 556 | [note 1] | ✔ | ✔ | GRAS: C.F.R. 182.2122 (in table salt); in vanilla powder (< 2% total anticaking agents) 21 C.F.R. 169.179 | |
| Aluminium silicate | 559 | [note 1] | ✔ | ✖ | ✖ | |
| References: [1][2][3][4][5][6][7][8][9][10] | ||||||
Notes and references
Notes
- ↑ 1.0 1.1 1.2 1.3 Only dried powdered foodstuffs (including sugars), salt and salt substitutes, sliced or grated hard, semi-hard and processed cheese and cheese analogues (< 10 g/kg total anticaking agents); seasonings and tin-greasing products (< 30 g/kg total anticaking agents); chewing gum, rice, food supplements as defined in Directive 2002/46/EC, foodstuffs in tablet and coated tablet form (quantum satis); sausages and confectionery (excluding chocolate; suface treatment only, quantum satis): Annex IV, Directive 95/2/EC, as modified by Art. 1.6 and Annex, Directive 98/72/EC and by Art. 1.3 and Annex I, Directive 2006/52/EC.
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.
- ↑ Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs, OJEU, L204, 26.07.2006, pp 10–22.
- ↑ 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 160: Eggs and egg products (edition of April 1, 2009).
- ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 169: Food dressings and flavorings (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. |
