Flour treatment agent

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In food science, a flour treatment agent is a food additive that is added to flour or dough to improve its baking quality or colour.[1]

Codex Alimentarius list

Flour treatment agents

Codex Alimentarius name INS
number 		Authorizations
EU AU-NZ CAN USA
Sodium metabisulfite 223
(L)-Ascorbic acid 300
Calcium lactate 327
Ammonium lactate 328
Magnesium lactate 329
Calcium phosphates 341
Ammonium phosphates 342
Stearyl tartrate 483
Ammonium chloride 510
Calcium sulfate 516
Ammonium sulfate 517
Calcium oxide 529
Calcium iodate 916
Potassium iodate 917
Nitrogen oxides 918
Nitrosyl chloride 919
L-Cysteine 920
L-Cystine 921
Potassium persulfate 922
Ammonium persulfate 923
Potassium bromate 924a
Calcium bromate 924b
Chlorine dioxide 926
Azodicarbonamide 927a
Urea 927b
Benzoyl peroxide 928
Acetone peroxide 929
Calcium peroxide 930
Amylases 1100
Proteases 1101

Flour bleaching agent

Codex Alimentarius name INS
number 		Authorizations
EU AU-NZ CAN USA
Chlorine 925

Dough conditioners

Codex Alimentarius name INS
number 		Authorizations
EU AU-NZ CAN USA
Citric and fatty acid esters of glycerol 472c
Calcium oxide 529

Notes and references

Notes

References

  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>.

External links

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