Anticaking agent

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In food science, an anticaking agent is a food additive that reduces the tendency of components of food to adhere to one another.[1]

Codex Alimentarius list

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Codex Alimentarius name INS
number 		Authorizations
EU AU-NZ CAN USA
Sodium aluminium phosphate (acidic) 541(i) [note 1] ✖ [note 2] GRAS: C.F.R. 182.1781; in cheese and cheese products 21 C.F.R. 133; in cereal flours and related products 21 C.F.R. 137
References: [1][2][3][4][5][6][7][8]

Notes and references

Notes

  1. ↑ Only in scones and sponges (< 1 g/kg expressed as Al): Annex IV, Directive 95/2/EC.
  2. ↑ These compounds are not permitted as raising agents in Canada (Division B.16, Food and Drugs Regulations), but have other permitted uses as food additives.

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. ↑ Standard 1.3.1, Australia New Zealand Food Standards Code.
  5. ↑ Food and Drug Regulations (C.R.C., c. 870).
  6. ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 182: Substances generally recognized as safe (edition of April 1, 2009).
  7. ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 133: Cheeses and related cheese products (edition of April 1, 2009).
  8. ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 137: Cereal flours and related products (edition of April 1, 2009).

External links

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