Difference between revisions of "Firming agent"
Physchim62 (talk | contribs) (→Codex Alimentarius list) |
Physchim62 (talk | contribs) (→Codex Alimentarius list) |
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| colspan = 2 | [[Calcium chloride]] | | colspan = 2 | [[Calcium chloride]] | ||
| align=center | 509 | | align=center | 509 | ||
| − | | align=center | | + | | align=center style="color: #008000;" | ✔ |
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note">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</ref> | | align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note">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</ref> | ||
| Line 43: | Line 43: | ||
| colspan=2 | [[Calcium citrate]]s | | colspan=2 | [[Calcium citrate]]s | ||
| align=center | 333 | | align=center | 333 | ||
| − | | align=center | | + | | align=center style="color: #008000;" | ✔ |
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| 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> | | 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> | ||
| Line 51: | Line 51: | ||
| [[Monocalcium citrate]] | | [[Monocalcium citrate]] | ||
| align=center | 333(i) | | align=center | 333(i) | ||
| − | | align=center | | + | | align=center style="color: #008000;" | ✔ |
| align=center | | | align=center | | ||
| align=center | | | align=center | | ||
| Line 58: | Line 58: | ||
| [[Dicalcium citrate]] | | [[Dicalcium citrate]] | ||
| align=center | 333(ii) | | align=center | 333(ii) | ||
| − | | align=center | | + | | align=center style="color: #008000;" | ✔ |
| align=center | | | align=center | | ||
| align=center | | | align=center | | ||
| Line 65: | Line 65: | ||
| [[Tricalcium citrate]] | | [[Tricalcium citrate]] | ||
| align=center | 333(iii) | | align=center | 333(iii) | ||
| − | | align=center | | + | | align=center style="color: #008000;" | ✔ |
| align=center | | | align=center | | ||
| align=center | | | align=center | | ||
| Line 72: | Line 72: | ||
| colspan=2 | [[Calcium gluconate]] | | colspan=2 | [[Calcium gluconate]] | ||
| align=center | 578 | | align=center | 578 | ||
| − | | align=center | | + | | align=center style="color: #008000;" | ✔ |
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| align=center | | | align=center | | ||
| Line 79: | Line 79: | ||
| colspan=2 | [[Calcium hydroxide]] | | colspan=2 | [[Calcium hydroxide]] | ||
| align=center | 526 | | align=center | 526 | ||
| − | | align=center | | + | | align=center style="color: #008000;" | ✔ |
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| align=center | | | align=center | | ||
| Line 115: | Line 115: | ||
| colspan=2 | [[Calcium sulfate]] | | colspan=2 | [[Calcium sulfate]] | ||
| align=center | 516 | | align=center | 516 | ||
| − | | align=center | | + | | align=center style="color: #008000;" | ✔ |
| align=center style="color: #008000;" | ✔ | | align=center style="color: #008000;" | ✔ | ||
| align=center | | | align=center | | ||
Revision as of 13:49, 8 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. They typically act by precipitating residual pectin.
Codex Alimentarius list
| Codex Alimentarius name | INS number |
Authorizations | ||||
|---|---|---|---|---|---|---|
| EU | AU-NZ | USA | CAN | |||
| Aluminium ammonium sulfate | 523 | [note 1] | ✖ | G [note 2] |
✔ | |
| Aluminium sodium sulfate | 521 | [note 1] | ✖ | G | ✔ | |
| Aluminium sulfate | 520 | [note 1] | ✖ | G [note 3] |
✔ | |
| Calcium chloride | 509 | ✔ | ✔ | G [note 4] |
✔ | |
| Calcium citrates | 333 | ✔ | ✔ | G [note 5] |
✔ | |
| Monocalcium citrate | 333(i) | ✔ | ||||
| Dicalcium citrate | 333(ii) | ✔ | ||||
| Tricalcium citrate | 333(iii) | ✔ | ||||
| Calcium gluconate | 578 | ✔ | ✔ | ✔ | ||
| Calcium hydroxide | 526 | ✔ | ✔ | ✔ | ||
| Calcium phosphates | 341 | ✔ | ||||
| Monocalcium dihydrogen phosphate | 341(i) | ✔ | ||||
| Calcium hydrogen phosphate | 341(ii) | ✔ | ||||
| Tricalcium phosphate | 341(iii) | ✔ | ||||
| Calcium sulfate | 516 | ✔ | ✔ | ✔ | ||
| Curdlan | 424 | |||||
| Magnesium chloride | 511 | ✔ | ✔ | |||
| Magnesium gluconate | 580 | ✖ | ✖ | |||
| Magnesium sulfate | 518 | ✔ | ✔ | |||
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.
- ↑ 182.1127
- ↑ 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
- ↑ 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
- ↑ 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
References
External links
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See also the corresponding article on Wikipedia. |
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