Firming agent
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 | ||||
|---|---|---|---|---|---|---|
| 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 | ✔ | ✔ | ✔ | 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 2] [note 3] |
GRAS: Part 133, Process Cheese, Cheese Food & Spread, Part 150, Art Sw Fruit Jelly Preserves & Jam, Parts 155 & 156, certain canned vegetables; Part 31; DS/NUTR, GRAS,GMP - 182.5195, 182.8195 | |
| Monocalcium citrate | 333(i) | ✔ | ||||
| Dicalcium citrate | 333(ii) | ✔ | ||||
| Tricalcium citrate | 333(iii) | ✔ | ||||
| Calcium gluconate | 578 | ✔ | ✔ | ✔ [note 3] |
The U.S. Food and Drug Administration has requested fully up-to-date toxicology information. | |
| Calcium hydroxide | 526 | ✔ | ✔ | ✔ | GRAS: Part 155, Canned Peas; Part 135, Frozen Desserts; 184.1205 | |
| Calcium phosphates | 341 | [note 4] | ✔ | GRAS: Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217 | ||
| Monocalcium dihydrogen phosphate | 341(i) | [note 5] | ✔ | GRAS: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 137, Cereal Flours and other standardized foods | ||
| Calcium hydrogen phosphate | 341(ii) | [note 6] | ✔ [note 2] |
GRAS: Part 137, Cereal Flours and other standardized foods | ||
| Tricalcium phosphate | 341(iii) | [note 7] | ✔ [note 3] |
G: Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217 | ||
| Calcium sulfate | 516 | ✔ | ✔ | ✔ [note 3] [note 8] |
GRAS: 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 | |
| Curdlan | 424 | ✖ | ✖ | ✖ | 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 | |
| Magnesium chloride | 511 | ✔ | ✔ | ✔ [note 9] |
GRAS: 172.560, Modified Hop Extract - 184.1426 | |
| Magnesium gluconate | 580 | ✖ | ✖ | ✖ | The U.S. Food and Drug Administration has requested fully up-to-date toxicology information. | |
| Magnesium sulfate | 518 | ✖ | ✔ | ✔ | GRAS: GMP - 182.5443, 184.1443 | |
| References: [1][2][3] | ||||||
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.
- ↑ 2.0 2.1 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.
- ↑ 3.0 3.1 3.2 3.3 Allowed in unstandardised foods, subject to good manufacturing practice (GMP).
- ↑ Only in beverage whiteners (< 30 g/kg) or as specified for individual compounds: Directive 98/72/EC.
- ↑ Only in beverage whiteners for vending machines (< 50 g/kg): Directive 98/72/EC.
- ↑ Only in edible ices (< 1 g/kg): Directive 98/72/EC.
- ↑ Only in desserts (< 3 g/kg) or in dry powdered dessert mixes (< 7 g/kg): Directive 98/72/EC.
- ↑ 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%).
- ↑ Allowed in tofu (< 0.3%, calculated as the anhydrous salt).
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>.
- ↑ 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.
- ↑ Food and Drug Regulations (C.R.C., c. 870).
External links
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See also the corresponding article on Wikipedia. |
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