Anticaking agent
In food science, an anticaking agent is a food additive that reduces the tendency of components of food to adhere to one another.[1]
Codex Alimentarius list
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| 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] | ||||||
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); 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 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.
- ↑ 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
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See also the corresponding article on Wikipedia. |
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