Stabilizer (food)
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In food science, a stabilizer is a food additive that makes it possible to maintain a uniform dispersion of two or more components.[1]
Codex Alimentarius list
- This list is incomplete; you can help by expanding it.
| Codex Alimentarius name | INS number |
Authorizations | ||||
|---|---|---|---|---|---|---|
| EU | AU-NZ | CAN | USA | |||
| Aluminium ammonium sulfate | 523 | [note 1] | ✖ | [note 2] | GRAS: C.F.R. 182.1127 | |
| Aluminium potassium sulfate | 522 | [note 1] | ✖ | [note 2] | GRAS: C.F.R. 182.1131 | |
Notes and references
Notes
- ↑ 1.0 1.1 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.
- ↑ 2.0 2.1 These compounds are not permitted as firming agents in Canada (Table IV to Division B.16, Food and Drugs Regulations), but have other permitted uses as food additives.
References
- ↑ 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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See also the corresponding article on Wikipedia. |
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