Firming agent
Revision as of 06:46, 8 December 2009 by Physchim62 (talk | contribs) (Created page with '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 [[…')
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.
- Aluminium ammonium sulfate 523
- Aluminium sulfate 520
- Aluminium sodium sulfate 521
- Calcium chloride 509
- Calcium citrates 333
- 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
References
External links
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See also the corresponding article on Wikipedia. |
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