Difference between revisions of "Firming agent"

Revision as of 15:20, 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
Codex Alimentarius name		INS number	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		✔	G ^{[note 6]}
	Monocalcium dihydrogen phosphate	341(i)			G ^{[note 7]} ^{[note 8]}	✔
	Calcium hydrogen phosphate	341(ii)			G ^{[note 8]}	✔
	Tricalcium phosphate	341(iii)			G ^{[note 6]}	✔
Calcium sulfate		516	✔	✔	G ^{[note 9]}	✔
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
↑ ^6.0 ^6.1 Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217
↑ 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
↑ ^8.0 ^8.1 Part 137, Cereal Flours and other standardized foods
↑ 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

References

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.

[Al-1] 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.

[2] 182.1127

[3] 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

[4] 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

[5] 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

[CaPO4-6] 6.0 ^6.1 Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217

[7] 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

[di-CaPO4-8] 8.0 ^8.1 Part 137, Cereal Flours and other standardized foods

[9] 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

[note 1]

[note 2]

[note 3]

[note 4]

[note 5]

[note 6]

[note 7]

[note 8]

[note 9]

@@ Line 44: / Line 44: @@
 | align=center | 333
 | align=center style="color: #008000;" | ✔
-| align=center style="color: #008000;" | ✔
+| rowspan=4 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>
+| 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>
-| align=center style="color: #008000;" | ✔
+| rowspan=4 align=center style="color: #008000;" | ✔
 |-
 | rowspan=3 | &nbsp;
@@ Line 52: / Line 52: @@
 | align=center | 333(i)
 | align=center style="color: #008000;" | ✔
-| align=center | &nbsp;
-| align=center | &nbsp;
-| align=center | &nbsp;
 |-
 | [[Dicalcium citrate]]
 | align=center | 333(ii)
 | align=center style="color: #008000;" | ✔
-| align=center | &nbsp;
-| align=center | &nbsp;
-| align=center | &nbsp;
 |-
 | [[Tricalcium citrate]]
 | align=center | 333(iii)
 | align=center style="color: #008000;" | ✔
-| align=center | &nbsp;
-| align=center | &nbsp;
-| align=center | &nbsp;
 |-
 | colspan=2 | [[Calcium gluconate]]
@@ Line 87: / Line 78: @@
 | align=center | 341
 | align=center | &nbsp;
-| align=center style="color: #008000;" | ✔
+| rowspan=4 align=center style="color: #008000;" | ✔
-| 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>
 | align=center | &nbsp;
 |-
@@ Line 95: / Line 86: @@
 | align=center | 341(i)
 | align=center | &nbsp;
-| align=center | &nbsp;
+| 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>
-| align=center | &nbsp;
 | align=center style="color: #008000;" | ✔
 |-
@@ Line 102: / Line 92: @@
 | align=center | 341(ii)
 | align=center | &nbsp;
-| align=center | &nbsp;
+| align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note" name="di-CaPO4"/>
-| align=center | &nbsp;
 | align=center style="color: #008000;" | ✔
 |-
@@ Line 109: / Line 98: @@
 | align=center | 341(iii)
 | align=center | &nbsp;
-| align=center | &nbsp;
+| align=center | <span style="color: #008000;">'''G'''</span><br/><ref group="note" name="CaPO4"/>
-| align=center | &nbsp;
 | align=center style="color: #008000;" | ✔
 |-
@@ Line 117: / Line 105: @@
 | align=center style="color: #008000;" | ✔
 | align=center style="color: #008000;" | ✔
-| align=center | &nbsp;
+| 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>
 | align=center style="color: #008000;" | ✔
 |-

Difference between revisions of "Firming agent"

Revision as of 15:20, 8 December 2009

Contents

Codex Alimentarius list

Notes and references

Notes

References

External links

Navigation menu

Personal tools

Namespaces

Variants

Views

More

Search

Navigation

Tools