Difference between revisions of "Firming agent"

Latest revision as of 06:49, 11 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.

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: 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: 21 C.F.R. 184.1195; in cheese and cheese products 21 C.F.R. 133; in fruit butters, jellies, preserves, and related products 21 C.F.R. 150
	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]}	^{[note 5]}	GRAS: 21 C.F.R. 184.1205; in ice cream and frozen custard, as a modifier for concentrated skimmed milk 21 C.F.R. 135.110
Calcium phosphates		341	^{[note 6]}	✔ ^{[note 7]}		GRAS: 21 C.F.R. 182.1217, 182.8217
	Monocalcium dihydrogen phosphate	341(i)	^{[note 8]}		✔	GRAS: 21 C.F.R. 182.1217, 182.6215, 182.8217; in bakery products 21 C.F.R. 136; in cereal flours and related products 21 C.F.R. 137; in fruit butters, jellies, preserves, and related products 21 C.F.R. 150
	Calcium hydrogen phosphate	341(ii)	^{[note 9]}		✔ ^{[note 3]}	GRAS: 21 C.F.R. 182.1217, 182.8217; in cereal flours and related products 21 C.F.R. 137
	Tricalcium phosphate	341(iii)	^{[note 10]}		✔	GRAS: 21 C.F.R. 182.1217, 182.8217; in cereal flours and related products 21 C.F.R. 137
Calcium sulfate		516	✔	✔ ^{[note 11]}	^{[note 12]}	GRAS: 21 C.F.R. 184.1230; in cheese and cheese products 21 C.F.R. 133; in cereal flours and related products 21 C.F.R. 137; in fruit butters, jellies, preserves, and related products 21 C.F.R. 150
Curdlan		424	✖	✖	✖	✔: 21 C.F.R. 172.809
Magnesium chloride		511	✔	✔	^{[note 13]}	GRAS: 21 C.F.R. 184.1426; in modified hop extract 21 C.F.R.172.560
Magnesium gluconate		580	✖	✖	✖	The U.S. Food and Drug Administration has requested fully up-to-date toxicology information.
Magnesium sulfate		518	✖	✔	^{[note 5]}	GRAS: 21 C.F.R. 184.1443
References: ^[1]^[2]^[3]^[4]^[5]^[6]^[7]^[8]^[9]^[10]^[11]^[12]^[13]^[14]

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.
↑ In infant food, < 750 mg/kg: section 13.2, schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.
↑ ^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. Table IV to Division B.16, Food and Drugs Regulations.
↑ In infant formula, GMP: section 13.1, schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.
↑ ^5.0 ^5.1 These compounds are not permitted as firming agents in Canada (Tables IV and VI to Division B.16, Food and Drugs Regulations), but have other permitted uses as food additives.
↑ 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.
↑ 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.
↑ 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.
↑ 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.
↑ 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.
↑ 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.
↑ 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%): Table IV to Division B.16, Food and Drugs Regulations. In tomatoes, canned vegetables and frozen or canned apples (< 0.026% expressed as Ca): Table VI to Division B.16, Food and Drugs Regulations.
↑ Allowed in tofu (< 0.3%, calculated as the anhydrous salt): Table IV to Division B.16, Food and Drugs Regulations.

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).
↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 172: Food additives permitted for direct addition to food for human consumption (edition of April 1, 2009).
↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 184: Direct food substances affirmed as 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 150: Fruit butters, jellies, preserves, and related products (edition of April 1, 2009).
↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 135: Frozen desserts (edition of April 1, 2009).
↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 136: Bakery 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.

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[Al-2] 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.

[3] In infant food, < 750 mg/kg: section 13.2, schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.

[CA-cheese-4] 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. Table IV to Division B.16, Food and Drugs Regulations.

[5] In infant formula, GMP: section 13.1, schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.

[CA-other-6] 5.0 ^5.1 These compounds are not permitted as firming agents in Canada (Tables IV and VI to Division B.16, Food and Drugs Regulations), but have other permitted uses as food additives.

[7] 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.

[8] 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.

[9] 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.

[10] 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.

[11] 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.

[12] 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.

[13] 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%): Table IV to Division B.16, Food and Drugs Regulations. In tomatoes, canned vegetables and frozen or canned apples (< 0.026% expressed as Ca): Table VI to Division B.16, Food and Drugs Regulations.

[14] Allowed in tofu (< 0.3%, calculated as the anhydrous salt): Table IV to Division B.16, Food and Drugs Regulations.

[Codex-1] 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>.

[15] 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.

[16] 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.

[17] 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.

[18] Standard 1.3.1, Australia New Zealand Food Standards Code.

[19] Food and Drug Regulations (C.R.C., c. 870).

[20] Code of Federal Regulations, Title 21: Food and Drugs, Part 182: Substances generally recognized as safe (edition of April 1, 2009).

[21] Code of Federal Regulations, Title 21: Food and Drugs, Part 172: Food additives permitted for direct addition to food for human consumption (edition of April 1, 2009).

[22] Code of Federal Regulations, Title 21: Food and Drugs, Part 184: Direct food substances affirmed as generally recognized as safe (edition of April 1, 2009).

[23] Code of Federal Regulations, Title 21: Food and Drugs, Part 133: Cheeses and related cheese products (edition of April 1, 2009).

[24] Code of Federal Regulations, Title 21: Food and Drugs, Part 150: Fruit butters, jellies, preserves, and related products (edition of April 1, 2009).

[25] Code of Federal Regulations, Title 21: Food and Drugs, Part 135: Frozen desserts (edition of April 1, 2009).

[26] Code of Federal Regulations, Title 21: Food and Drugs, Part 136: Bakery products (edition of April 1, 2009).

[27] Code of Federal Regulations, Title 21: Food and Drugs, Part 137: Cereal flours and related products (edition of April 1, 2009).

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@@ Line 1: / Line 1: @@
-A '''firming agent''' is a [[food additive]] that makes or keeps tissues of fruit or vegetables firm and crisp, or interacts with [[gelling agent]]s to produce or strengthen a [[gel]]. They typically act by [[precipitation|precipitating]] residual [[pectin]].
+A '''firming agent''' is a [[food additive]] that makes or keeps tissues of fruit or vegetables firm and crisp, or interacts with [[gelling agent]]s to produce or strengthen a [[gel]].<ref name="Codex">{{FoodAdd Codex list}}.</ref> They typically act by [[precipitation|precipitating]] residual [[pectin]].
 ==Codex Alimentarius list==
@@ Line 11: / Line 11: @@
 ! AU-NZ
 ! CAN
-! align=left | USA
+! align=left width=40% | USA
 |-
 | colspan=2 | [[Aluminium ammonium sulfate]]
@@ Line 18: / Line 18: @@
 | align=center style="color: #ff0000;" | ✖
 | align=center style="color: #008000;" | ✔
-| <span style="color: #008000;">'''GRAS'''</span>: 182.1127
+| <span style="color: #008000;">'''GRAS'''</span>: 21 C.F.R. 182.1127
 |-
 | colspan=2 | [[Aluminium sodium sulfate]]
@@ Line 25: / Line 25: @@
 | align=center style="color: #ff0000;" | ✖
 | align=center style="color: #008000;" | ✔
-| <span style="color: #008000;">'''GRAS'''</span>
+| <span style="color: #008000;">'''GRAS'''</span>: 21 C.F.R. 182.1131
 |-
 | colspan=2 | [[Aluminium sulfate]]
@@ Line 32: / Line 32: @@
 | align=center style="color: #ff0000;" | ✖
 | align=center style="color: #008000;" | ✔
-| <span style="color: #008000;">'''GRAS'''</span>: 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
+| <span style="color: #008000;">'''GRAS'''</span>: 21 C.F.R. 182.1125; <small>in modifying food starch, <&nbsp;2.0% in combination with [[1-octenyl succinic anhydride]] (<&nbsp;2.0%) 21 C.F.R. 172.892</small>
 |-
 | colspan = 2 | [[Calcium chloride]]
 | align=center | 509
 | align=center style="color: #008000;" | ✔
+| align=center style="color: #008000;" | ✔<br/><ref group="note">In infant food, <&nbsp;750&nbsp;mg/kg: section&nbsp;13.2, schedule&nbsp;1 to Standard&nbsp;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>: 21 C.F.R. 184.1193 (GMP); <small>in cheese and cheese products 21&nbsp;C.F.R.&nbsp;133; in fruit butters, jellies, preserves, and related products 21&nbsp;C.F.R.&nbsp;150</small>
-| <span style="color: #008000;">'''GRAS'''</span>: 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
 |-
 | colspan=2 | [[Calcium citrate]]s
@@ Line 45: / Line 45: @@
 | 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: <&nbsp;4.0% for calcium citrates; <&nbsp;3.5% for calcium hydrogen phosphate. Table&nbsp;IV to Division&nbsp;B.16, Food and Drugs Regulations.</ref>
-| rowspan=4 align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note">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</ref>
+| rowspan=4 | <span style="color: #008000;">'''GRAS'''</span>: 21 C.F.R. 184.1195; <small>in cheese and cheese products 21&nbsp;C.F.R.&nbsp;133; in fruit butters, jellies, preserves, and related products 21&nbsp;C.F.R.&nbsp;150</small>
 |-
 | rowspan=3 | &nbsp;
@@ Line 66: / Line 66: @@
 | align=center style="color: #008000;" | ✔
 | align=center style="color: #008000;" | ✔
-| align=center | <ref group="note" name="ASP">The U.S. Food and Drug Administration has requested fully up-to-date toxicology information.</ref>
+| The U.S. Food and Drug Administration has requested fully up-to-date toxicology information.
 |-
 | colspan=2 | [[Calcium hydroxide]]
 | align=center | 526
 | align=center style="color: #008000;" | ✔
-| align=center style="color: #008000;" | ✔
+| align=center style="color: #008000;" | ✔<br/><ref group="note">In infant formula, GMP: section&nbsp;13.1, schedule&nbsp;1 to Standard&nbsp;1.3.1, [[Australia New Zealand Food Standards Code]].</ref>
-| align=center style="color: #008000;" | ✔
+| align=center style="color: #008000;" | <ref group="note" name="CA-other">These compounds are not permitted as firming agents in Canada (Tables&nbsp;IV and VI to Division&nbsp;B.16, Food and Drugs Regulations), but have other permitted uses as food additives.</ref>
-| align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note">Part 155, Canned Peas; Part 135, Frozen Desserts; Part 582, Animal feeds - 184.1205</ref>
+| <span style="color: #008000;">'''GRAS'''</span>: 21 C.F.R. 184.1205; <small>in ice cream and frozen custard, as a modifier for concentrated skimmed milk 21 C.F.R. 135.110</small>
 |-
 | colspan=2 | [[Calcium phosphate]]s
 | align=center | 341
-| align=center | <ref group="note">Only in beverage whiteners (<&nbsp;30&nbsp;g/kg) or as specified for individual compounds: Directive&nbsp;98/72/EC.</ref>
+| align=center | <ref group="note">Only in beverage whiteners (<&nbsp;30&nbsp;g/kg) or as specified for individual compounds: Annex&nbsp;IV, Directive&nbsp;95/2/EC, as modified by Art.&nbsp;1.6 and Annex, Directive&nbsp;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&nbsp;1 to Standard&nbsp;1.3.1, [[Australia New Zealand Food Standards Code]].</ref>
 | align=center | &nbsp;
-| align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note" name="CaPO4">Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217</ref>
+| <span style="color: #008000;">'''GRAS'''</span>: 21 C.F.R. 182.1217, 182.8217
 |-
 | rowspan=3 | &nbsp;
 | [[Monocalcium dihydrogen phosphate]]
 | align=center | 341(i)
-| align=center | <ref group="note">Only in beverage whiteners for vending machines (<&nbsp;50&nbsp;g/kg): Directive&nbsp;98/72/EC.</ref>
+| align=center | <ref group="note">Only in beverage whiteners for vending machines (<&nbsp;50&nbsp;g/kg): Annex&nbsp;IV, Directive&nbsp;95/2/EC, as modified by Art.&nbsp;1.6 and Annex, Directive&nbsp;98/72/EC.</ref>
 | align=center style="color: #008000;" | ✔
-| align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note">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</ref><br/><ref group="note" name="di-CaPO4">Part 137, Cereal Flours and other standardized foods</ref>
+| <span style="color: #008000;">'''GRAS'''</span>: 21 C.F.R. 182.1217, 182.6215, 182.8217; <small>in bakery products 21&nbsp;C.F.R.&nbsp;136; in cereal flours and related products 21&nbsp;C.F.R.&nbsp;137; in fruit butters, jellies, preserves, and related products 21&nbsp;C.F.R.&nbsp;150</small>
 |-
 | [[Calcium hydrogen phosphate]]
 | align=center | 341(ii)
-| align=center | <ref group="note">Only in edible ices (<&nbsp;1&nbsp;g/kg): Directive&nbsp;98/72/EC.</ref>
+| align=center | <ref group="note">Only in edible ices (<&nbsp;1&nbsp;g/kg): Annex&nbsp;IV, Directive&nbsp;95/2/EC, as modified by Art.&nbsp;1.6 and Annex, Directive&nbsp;98/72/EC.</ref>
-| align=center style="color: #008000;" | ✔
+| align=center style="color: #008000;" | ✔<br/><ref group="note" name="CA-cheese"/>
-| align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note" name="di-CaPO4"/>
+| <span style="color: #008000;">'''GRAS'''</span>: 21 C.F.R. 182.1217, 182.8217; <small>in cereal flours and related products 21&nbsp;C.F.R.&nbsp;137</small>
 |-
 | [[Tricalcium phosphate]]
 | align=center | 341(iii)
-| align=center | <ref group="note">Only in desserts (<&nbsp;3&nbsp;g/kg) or in dry powdered dessert mixes (<&nbsp;7&nbsp;g/kg): Directive&nbsp;98/72/EC.</ref>
+| align=center | <ref group="note">Only in desserts (<&nbsp;3&nbsp;g/kg) or in dry powdered dessert mixes (<&nbsp;7&nbsp;g/kg): Annex&nbsp;IV, Directive&nbsp;95/2/EC, as modified by Art.&nbsp;1.6 and Annex, Directive&nbsp;98/72/EC.</ref>
 | align=center style="color: #008000;" | ✔
-| align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note" name="CaPO4"/>
+| <span style="color: #008000;">'''GRAS'''</span>: 21 C.F.R. 182.1217, 182.8217; <small>in cereal flours and related products 21&nbsp;C.F.R.&nbsp;137</small>
 |-
 | colspan=2 | [[Calcium sulfate]]
 | align=center | 516
 | 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&nbsp;14.2.4, schedule&nbsp;1 to Standard&nbsp;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 (<&nbsp;0.5%); sherbet (<&nbsp;0.75%); creamed cottage cheese (<&nbsp;0.05%); cream for whipping, heat-treated above 100&nbsp;°C (<&nbsp;0.005%); according to para.&nbsp;B.21.006(''n'') (<&nbsp;0.06%): Table&nbsp;IV to Division&nbsp;B.16, Food and Drugs Regulations. In tomatoes, canned vegetables and frozen or canned apples (<&nbsp;0.026% expressed as Ca): Table&nbsp;VI to Division&nbsp;B.16, Food and Drugs Regulations.</ref>
-| align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note">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</ref>
+| <span style="color: #008000;">'''GRAS'''</span>: 21 C.F.R. 184.1230; <small>in cheese and cheese products 21&nbsp;C.F.R.&nbsp;133; in cereal flours and related products 21&nbsp;C.F.R.&nbsp;137; in fruit butters, jellies, preserves, and related products 21&nbsp;C.F.R.&nbsp;150</small>
 |-
 | colspan=2 | [[Curdlan]]
@@ Line 113: / Line 113: @@
 | align=center style="color: #ff0000;" | ✖
 | align=center style="color: #ff0000;" | ✖
-| align=center | <ref group="note">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</ref>
+| <span style="color: #008000;">✔</span>: 21 C.F.R. 172.809
 |-
 | colspan=2 | [[Magnesium chloride]]
@@ Line 119: / Line 119: @@
 | align=center style="color: #008000;" | ✔
 | align=center style="color: #008000;" | ✔
-| align=center style="color: #008000;" | ✔
+| align=center style="color: #008000;" | <ref group="note">Allowed in tofu (<&nbsp;0.3%, calculated as the anhydrous salt): Table&nbsp;IV to Division&nbsp;B.16, Food and Drugs Regulations.</ref>
-| align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note">172.560, Modified Hop Extract - 184.1426</ref>
+| <span style="color: #008000;">'''GRAS'''</span>: 21 C.F.R. 184.1426; <small>in modified hop extract 21&nbsp;C.F.R.172.560</small>
 |-
 | colspan=2 | [[Magnesium gluconate]]
@@ Line 127: / Line 127: @@
 | align=center style="color: #ff0000;" | ✖
 | align=center style="color: #ff0000;" | ✖
-| align=center style="color: #ff0000;" | <ref group="note" name="ASP"/>
+| The U.S. Food and Drug Administration has requested fully up-to-date toxicology information.
 |-
 | colspan=2 | [[Magnesium sulfate]]
@@ Line 133: / Line 133: @@
 | align=center style="color: #ff0000;" | ✖
 | align=center style="color: #008000;" | ✔
-| align=center style="color: #008000;" | ✔
+| align=center style="color: #008000;" | <ref group="note" name="CA-other"/>
-| align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note">GMP - 182.5443, 184.1443</ref>
+| <span style="color: #008000;">'''GRAS'''</span>: 21 C.F.R. 184.1443
 |-
+| colspan=7 | References: <ref name="Codex"/><ref>Art.&nbsp;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&nbsp;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&nbsp;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&nbsp;18–30.</ref><ref>[http://www.foodstandards.gov.au/foodstandards/foodstandardscode/standard131foodaddit4239.cfm Standard&nbsp;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.&nbsp;870).</ref><ref>[[Code of Federal Regulations]], Title&nbsp;21: Food and Drugs, [http://www.access.gpo.gov/nara/cfr/waisidx_09/21cfr182_09.html Part&nbsp;182: Substances generally recognized as safe] (edition of April&nbsp;1, 2009).</ref><ref>[[Code of Federal Regulations]], Title&nbsp;21: Food and Drugs, [http://www.access.gpo.gov/nara/cfr/waisidx_09/21cfr172_09.html Part&nbsp;172: Food additives permitted for direct addition to food for human consumption] (edition of April&nbsp;1, 2009).</ref><ref>[[Code of Federal Regulations]], Title&nbsp;21: Food and Drugs, [http://www.access.gpo.gov/nara/cfr/waisidx_09/21cfr184_09.html Part&nbsp;184: Direct food substances affirmed as generally recognized as safe] (edition of April&nbsp;1, 2009).</ref><ref>[[Code of Federal Regulations]], Title&nbsp;21: Food and Drugs, [http://www.access.gpo.gov/nara/cfr/waisidx_09/21cfr133_09.html Part&nbsp;133: Cheeses and related cheese products] (edition of April&nbsp;1, 2009).</ref><ref>[[Code of Federal Regulations]], Title&nbsp;21: Food and Drugs, [http://www.access.gpo.gov/nara/cfr/waisidx_09/21cfr150_09.html Part&nbsp;150: Fruit butters, jellies, preserves, and related products] (edition of April&nbsp;1, 2009).</ref><ref>[[Code of Federal Regulations]], Title&nbsp;21: Food and Drugs, [http://www.access.gpo.gov/nara/cfr/waisidx_09/21cfr135_09.html Part&nbsp;135: Frozen desserts] (edition of April&nbsp;1, 2009).</ref><ref>[[Code of Federal Regulations]], Title&nbsp;21: Food and Drugs, [http://www.access.gpo.gov/nara/cfr/waisidx_09/21cfr136_09.html Part&nbsp;136: Bakery products] (edition of April&nbsp;1, 2009).</ref><ref>[[Code of Federal Regulations]], Title&nbsp;21: Food and Drugs, [http://www.access.gpo.gov/nara/cfr/waisidx_09/21cfr137_09.html Part&nbsp;137: Cereal flours and related products] (edition of April&nbsp;1, 2009).</ref>
 |}

Difference between revisions of "Firming agent"

Latest revision as of 06:49, 11 December 2009

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