Calcium aluminium silicate
| Calcium aluminium silicate (amorphous) | |
|---|---|
| Other names | E556 |
| Identifiers | |
| CAS number | [] |
| EC number | |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) | |
Calcium aluminium silicate is an artificial food additive used as an anticaking agent (INS 556).[1][2] Calcium aluminosilicates also occur naturally, as the mineral anorthite (CaAl2Si2O8) and as other aluminosilicate minerals.
Calcium aluminium silicate for food use contains some sodium (0.5–4% by weight, expressed as Na2O) and relatively little aluminium (3–5% by weight, expressed as Al2O3):[2] the approximate formula is NaCa6AlSi8O24·xH2O.
Calcium aluminium silicate is permitted as an anticaking agent for a limited range of food products[note 1] in the European Union.[3][4][5][6] It is also permitted in Australia and New Zealand[7] and in Canada.[8] It is "generally recognized as safe" (GRAS) for use in table salt in the United States,[9] where it may also be used in vanilla powder at levels of less than 2%.[10]
See also
Notes and references
Notes
- ↑ Only dried powdered foodstuffs (including sugars), salt and salt substitutes, sliced or grated hard, semi-hard and processed cheese and cheese analogues (< 10 g/kg total anticaking agents); seasonings and tin-greasing products (< 30 g/kg total anticaking agents); chewing gum, rice, food supplements as defined in Directive 2002/46/EC, foodstuffs in tablet and coated tablet form (quantum satis); sausages and confectionery (excluding chocolate; suface treatment only, quantum satis): Annex IV, Directive 95/2/EC, as modified by Art. 1.6 and Annex, Directive 98/72/EC and by Art. 1.3 and Annex I, Directive 2006/52/EC.
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>.
- ↑ 2.0 2.1 Calcium aluminium silicate; FAO/WHO Joint Expert Committee on Food Additives (JECFA), 2006, <http://www.fao.org/ag/agn/jecfa-additives/specs/monograph3/additive-072.pdf>.
- ↑ 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.
- ↑ Annex IV, 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.
- ↑ Art. 1.6 and Annex, 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.
- ↑ Art. 1.3 and Annex I, Directive 2006/52/EC of the European Parliament and of the Council of 5 July 2006 amending Directive 95/2/EC on food additives other than colours and sweeteners and Directive 94/35/EC on sweeteners for use in foodstuffs, OJEU, L204, 26.07.2006, pp 10–22.
- ↑ Standard 1.3.1, Australia New Zealand Food Standards Code.
- ↑ Table X to Division B.16, Food and Drug Regulations (C.R.C., c. 870).
- ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 182: Substances generally recognized as safe (edition of April 1, 2009).
- ↑ Code of Federal Regulations, Title 21: Food and Drugs, Part 169: Food dressings and flavorings (edition of April 1, 2009).
