Firming agent
Revision as of 12:13, 8 December 2009 by Physchim62 (talk | contribs)
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 | |
|---|---|---|---|
| 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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