Firming agent

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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 ✔ ✔
[note 2] 		✔ 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 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 ✔ ✔ ✔ The U.S. Food and Drug Administration has requested fully up-to-date toxicology information.
Calcium hydroxide 526 ✔ ✔
[note 4] 		✔ GRAS: Part 155, Canned Peas; Part 135, Frozen Desserts; 184.1205
Calcium phosphates 341 [note 5] ✔
[note 6] 		  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 7] ✔ 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 8] ✔
[note 3] 		GRAS: Part 137, Cereal Flours and other standardized foods
Tricalcium phosphate 341(iii) [note 9] ✔ G: Part 150, Art Sw Jelly and Preserves; Part 136, Bread; DS/NUTR, GRAS, GMP - 182.5217, 182.8217
Calcium sulfate 516 ✔ ✔
[note 10] 		✔[note 11] 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 12] 		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][4][5]

Notes and references

Notes

  1. ↑ 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. ↑ In infant food, < 750 mg/kg: section 13.2, schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.
  3. ↑ 3.0 3.1 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.
  4. ↑ In infant formula, GMP: section 13.1, schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.
  5. ↑ Only in beverage whiteners (< 30 g/kg) or as specified for individual compounds: Annex IV, Directive 95/2/EC, as modified by Art. 1.6 and Annex, Directive 98/72/EC.
  6. ↑ Also specifically permitted in frozen fish, salts and condiments and wines (GMP): schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.
  7. ↑ Only in beverage whiteners for vending machines (< 50 g/kg): Annex IV, Directive 95/2/EC, as modified by Art. 1.6 and Annex, Directive 98/72/EC.
  8. ↑ Only in edible ices (< 1 g/kg): Annex IV, Directive 95/2/EC, as modified by Art. 1.6 and Annex, Directive 98/72/EC.
  9. ↑ Only in desserts (< 3 g/kg) or in dry powdered dessert mixes (< 7 g/kg): Annex IV, Directive 95/2/EC, as modified by Art. 1.6 and Annex, Directive 98/72/EC.
  10. ↑ Specifically permitted in fruit wine, vegetable wine and mead (GMP): section 14.2.4, schedule 1 to Standard 1.3.1, Australia New Zealand Food Standards Code.
  11. ↑ 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%).
  12. ↑ Allowed in tofu (< 0.3%, calculated as the anhydrous salt).

References

  1. ↑ 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>.
  2. ↑ 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.
  3. ↑ 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.
  4. ↑ 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.
  5. ↑ Food and Drug Regulations (C.R.C., c. 870).

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