Food additives databook

Jim Smith, PhD, MBA, FIFST Director, Strategic Research & Technical formerly Food Scientist with Prince Edward Island Food Technology Associate Professor of Food Science The Pennsylvania

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Mixed acetic and tartaric acid esters of mono- and diglycerides of

Contents

Contents

Contents

Jim Smith, PhD, MBA, FIFST

Director, Strategic Research & Technical

formerly Food Scientist with

Prince Edward Island Food Technology

Associate Professor of Food Science

The Pennsylvania State University

Department of Food Science

Fereidoon Shahidi, PhD, FCIFST, FACS

Professor of Food Biochemistry Department of Biochemistry, Memorial University of Newfoundland

St John’s Newfoundland Canada A1B 3X9

P.K.J.P.D (Janitha) Wanasundara

Professional Research Associate University of Saskatchewan Department of Applied Microbiology and Food Science

College of Agriculture, Room 3E68

51 Campus Drive Saskatoon Saskatchewan Canada S7N 5A8

formerly with Overseal Foods Ltd Park Road

Overseal Derbyshire DE12 6JK England

List of Contributors

Chemistry Technologist Prince Edward Island Food Technology Centre

PO Box 2000

101 Belvedere Avenue Charlottetown

Prince Edward Island Canada C1A 7N8

formerly with Industrial Research Ltd Gracefield Laboratories

Gracefield Road

PO Box 31–310 Wellington New Zealand

Lynn M McMullen

Associate Professor, Food Microbiology Department of Agricultural, Food & Nutritional Science

University of Alberta 4–10 Agriculture Forestry Centre Edmonton, Alberta

Canada T6G 2P5

The late Peter Rayner

formerly with Overseal Foods Ltd

formerly with Campden & Chorleywood

Food Research Association

The prudent use of approved food additives continues to be important in the food try in order to provide safe, convenient, quality food products with useful shelf-lives Developments in processing technologies will minimise the use of additives but their advantages continue in certain product formats.

indus-The Food Additives Data Book contains practical information about a wide range of food

additives They are organised by functional category such as acidulants, antioxidants, colourings, etc The priority is to provide useful information for the practising food tech- nologist and student The ‘function in foods’ and ‘technology of use in foods’ sections are likely to be the most useful ones for each additive in the data book These illustrate why the additive finds application in certain food products and how it is used from a practical point of view Chemical and physical data are provided to help the food technologist in using the additives Some brief information on legislation is provided also.

To find information about a certain additive it can be searched for in the table of contents (if the functional category is known) or in the index The index is extensive and can be used to locate information about certain foods, synonyms, alternative additives and other topics of interest.

P

of cured meats and meat food products prior to packaging to replace up to 50% of the ascorbic acid erythorbic acid

coatings It can be used as an emulsifying agent in pasteurised process cheese, cheese food and cheese spread at a limit of 3.0% Its use is limited to 2

or sodium ascorbate that is used It can be used as an emulsifying agent in pasteurised process cheese, cheese food

Citric acid

Dipotassium citrate: 21 CFR 181.29 Disodium citrate: 21 CFR 181.29 Fe

concentrations of 0.1–0.4% and fungistatic at concentrations of 0.005–0.1% It can be used as a component of adhesi

sodium phosphate, dibasic; sodium phosphate, monobasic; sodium phosphate, tribasic; sodium pol

meat, and meat food products It can be used to acidify cold pack cheese food such that the pH of the finished products is not belo

ymeric coatings in packaging materials Calcium phosphate, monobasic is GRAS for miscellaneous and general-pur

used as a pH control agent, stabiliser and nutrient supplement It can be used as an indirect additi the production of resinous and pol

Acidulants

Phosphoric acid

meringues, and canned peas In meat food products it can be used alone or in combination with sodium metaphosphate and sodium pol

Acidulants

It can be used in confections and frostings, gelatins, puddings fillings, jams and jellies Maximum le

Propionic acid

P

Ascorbic acid and isomers

metering Spra

Pizza toppings Meatballs – 0.01% based on w

Citric acid and its salts

P

Allura Red

Colourings

Good stability to heat, light, acidic and alkaline media Stab

Colourings

Caustic sulphite caramel

Colourings

Sulphite ammonia caramel

Colourings

Car

Colourings

+ )/ Boric acid and/or borates

The colour contains iodine, and it has been suggested that iodine supplementation in the diet ma associated with an increased incidence of th

products/ Seasonings/ Canned products/ Decorations and coatings/ Soups/ Soft drinks/ Dair Snacks/ Desser

P

Ta

Colourings

Emulsifiers

Mono- and digl

Mono- and digl

Emulsifiers

Acetic acid esters of mono- and digl

Emulsifiers

Citric acid esters of mono- and digl

Emulsifiers

Emulsifiers

Lactic acid esters of mono- and digl

Emulsifiers

Emulsifiers

Succinic acid esters of mono- and digl

Emulsifiers

P

oligosaccharides, galactomannans, galactolipids Enzyme used in production of sugar from sugar beets; production aid

Meat and other proteinaceous foods Meat and fish: tenderisation of meat as liquid; produce fish h

cheese, Emmentaler (Swiss) cheese, sour cream

meat cuts meat-tenderising preparations, pumping pickle for curing meat cuts

cottage cheese, cream cheese, cream cheese with named ing

seasonings; 0.15% in plant protein products; 3.1% in soft candy; 0.5% in vitamin or mineral dietar supplements; 0.1% in all other foods e

6.9% in hard candy – 2.6% jams and jellies – 3.5% in processed fr

Chloropotassuril/ Dipotassium dichloride/ Emplets potassium chloride/ Enseal/ Kalitabs/ Kaochlor/ Kaon-cl/ Ka

F-40/ Prime F-400/ Prime F-600/ Protacell 8/ Protanal 686/ Protanal HF120M/ Protanal HFC60/ Protanal KC 119/ Protanal KP/ Protanal KPM/ Protanal LF 5/60/ Protanal LF 20/ Protanal LF 20/40/ Protanal LF 60/ Protanal LF 120M/ Protanal LF 200/ Protanal LFS 40/ Protanal SF 40/ Protanal SF 60/ Protanal SF 120/ Protanal SF 120M/ Protanal SP 5H/ Protanal

An essential amino acid present in all complete proteins White cr

0.15% (vitamin/mineral supplements), 0.1% (other foods) Not per

Glucono-delta-lactone

Monopotassium tar

Sodium aluminium phosphate, acidic

P

Carbon dio

Protect solutions from light Usa

Protect solutions from light Usage le

Natural tocopherols (mixture of

Serial dilution required; dilution can be made using dicalcium phosphate; pH is not critical for use; biotin becomes inacti

Calcium lactate pentah

Calcium phosphate dibasic

Calcium phosphate tribasic

Cyanocobalamin

Reduced elemental iron

Zinc sulphate monoh

Pa

0.25% (other foods) The po

confections); 4% (snack foods); 85% (soft candy); 1% (other foods) USA:

y foods Semi-refined car

y foods Semi-refined car

y foods Semi-refined car

Gellan

CAS 9000-36-6/ EINECS 232-539-4/ E416/ Sterculia gum/ Sterculia urens gum/ India tragacanth/ Indian tragacanth/ Kada

Locust bean gum

Sodium sorbate; potassium sorbate; calcium sorbate; benzoic acid; sodium benzoate; potassium benzoate; calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium propionate

Preser

P calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium propionate

Sodium sorbate; sorbic acid; calcium sorbate; benzoic acid; sodium benzoate; potassium benzoate; calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium propionate

Sodium sorbate; sorbic acid; potassium sorbate; benzoic acid; sodium benzoate; potassium benzoate; calcium benzoate; propionic acid; sodium propionate; potassium propionate; calcium propionate

Sodium bisulphite

Sodium metabisulphite

Propionic acid

Pa

(GRAS) if used in accordance with good manuf

Calcium citrate

with GMP Used in cottage cheese (5

Calcium disodium eth

Glucono-delta-lactone

potassium phosphate/ Dipotassium phosphate/ DKP/ Dipotassium phosphate/ Dipotassium acid phosphate

P

Monocalcium phosphate/ Dicalcium phosphate/ Sodium aluminium phosphate/ Sodium tripol

P

asparagus, gelatin and unstandardised foods according to GMP

Castor oil

mixtures and preparations, meat- and e

USA: GRAS/ GMP/ Cannot be used in inf

Mono- and digl

Octyl alcohol

USA: Limited to 16

do not preclude such use: (1)

TECHNOLOGY OF USE IN FOODS: Sodium and calcium salt for

Cyclamate

TECHNOLOGY OF USE IN FOODS: Solubility in w

Isomalt

ystallise When used in baking: reduces fer

Maltitol

USA: Not per

TECHNOLOGY OF USE IN FOODS: Functionall

Saccharin

Saccharin

Used in more than 80 countries Pe

Sorbitol solution, high-mannitol: –

Sorbitol Solution: –

Useful as a plasticiser in the production of capsules If used as an e

Used as a humectant and plasticiser in: tobacco; gouaches; cellulose films Comple

1/3 calories of sucrose Suitab

EU set no limits for use in 1985 appro

TECHNOLOGY OF USE IN FOODS: Ste

Natural product, so no clearance required in Japan Pe

acacia gum, 668 acesulfame/acesulfame K, 529, 902–909, 916, 926, 983, 992, 993

acetates, 831, 868 acetem, 350 acetic acid, 3–5, 464–6, 732, 740,

831, 862–4 acetic acid esters, 868, 880 acetic acid esters of mono- and diglycerides of fatty acids, 350–51

acetoglycerides, 350 acetonic acid, 34, 480, 888 acetoxyethane, 880 acetylated mono- and diglycerides,

350, 373 acetylated monoglycerides, 866–7 acetylides, 568

acidifier, acidulant/acidifying agent, 1–70, 114, 119, 555, 842, 845,

859, 889 acids, 620, 621, 645 acifloctin, 8 aciletten, 16 acinetten, 8 acrylaldehyde, 568 adilactetten, 8 adipic acid, 8, 9, 959 adipinic acid, 8 aerating agent, 345, 349, 372, 568, 570

agar, 660–61, 662, 664, 666, 670,

673, 677, 685, 692, 696, 698,

702, 703, 704, 706, 708, 712,

713, 714, 716, 724, 728 albumin, 480, 510 alcohol, 878 alcura red, 233 aldehydes, 773, 775, 777, 779, 781,

782, 784 aldohexuronic acid, 959 algin, 662–3, 664, 666, 670, 723,

724, 725 alginate, 504, 660, 673, 677, 685,

692, 696, 698, 702, 704, 706,

708, 712, 714, 716, 720, 728,

alginic acid, 662, 664–5, 666, 670,

722, 723, 724, 725 aliphatic alcohols, 448 alkaline, 151, 155, 164, 197, 241,

249, 275, 279, 283, 291, 337,

341, 554, 616, 622, 827, 831, 842

alkaloids, 510 alkanet, 122 alkannin, 122 allomaleic acid, 28 allura red, 123, 126, 135, 144, 185,

189, 197, 259, 283, 309 alpha-amylase, 390–91, 536–7, 548 alpha-cellulose, 688

alpha-D glucan, 694 alpha-D-galactoside galactohydrolase, 392 alpha-galactosidase, 392 alpha-hydroxy toluene, 870 alpha-hydroxypropionic acid, 34 alpha-tocopherol, 574, 610 aluminium, 130 aluminium caprylate, 12–14 aluminium ions, 993 aluminium lake, 126, 134, 150, 154,

158, 192, 196, 228, 232, 240,

248, 252, 278, 282, 286, 296,

300, 308 aluminium magnesium hydroxide carbonate, 642

amaranth, 134, 144, 185 amber acid, 66 amino acid, 113, 831 aminoglutaric acid, 518 ammonia caramel, 172–4 ammoniated

glycyrrhizin/glycyrrhizinate

/(glycyrrhiza spp.), 472–4, 514,

516, 932 ammonium alginate, 662, 664, 666–7, 723, 724, 725 ammonium chloride, 500 ammonium citrate, 16, 19, 21, 114, 830

ammonium glutamate, 492 ammonium hydroxide, 253 ammonium hydroxide, diethyl, 278 ammonium phosphate, 46, 52 ammonium phosphate, dibasic, 44 ammonium phosphate, monobasic, 44

ammonium phosphatides, 384–5 ammonium polymannuronate, 666 ammonium potassium hydrogen phosphate, 44, 46, 52

Index

283, 309 beetroot, 123, 144, 184–6, 189, 193, 321

benzene sulfonate (di-, tri-, sodium forms), 154

benzenecarboxylic acid, 748 benzenemethanol, 870 benzenes, 786 benzimidazole, 792 benzisosulfonazides, 958 benzoates, 232, 489, 734, 737, 741, 745

benzoic acid, 155, 287, 291, 733,

737, 741, 745, 748–50, 752,

756, 758, 766 benzoyl peroxide, 538 benzyl alcohol, 870–71 beta carotene, 106, 139, 193, 200–202, 205, 225, 229, 237,

287, 291, 301, 317, 325, 329,

333, 337, 341 beta-amylase, 398–9 beta-apo-8¢-carotenal (C30), 146 beta-carotene, 596–7

beta-carotene-4,4¢-dione, 164 beta-D glucan, 688, 690, 692, 704,

706, 708, 714, 716, 718 beta-D glucose, 728 beta-D mannan, 702, 712 beta-D-fructofuranoside fructohydrolase, 432 beta-D-glucohydrolase, 410 beta-D-glucose, 426 beta-galactosidase, 400–401 beta-galactoside, 940 beta-glucanase, 402 beta-glucosidase, 404–405 beta-hydroxytricarballyic acid, 16 beta-hydroxytricarballylic acid, 114, 830

beta-hydroxytricarboxylic acid, 16 beta-L-rhamnosidase, 440 beverages alcoholic and/or nonalcoholic, BHA, 77, 86, 91, 97, 101, 113, 596,

651, 652, 655, 829 BHT, 77, 87, 90, 97, 101, 113, 116,

596, 651, 652, 655, 829, 835 biotin, 612–13

biphenyl, 786–7, 788, 790 bitter salt, 486, 524 bixin, 138 black II, 256 black iron oxide, 256–8 black PN, 274 bleaching agent, 772, 776, 778, 782,

784, 827 blue 2, 252 blue 5, 278 boletic acid, 28 boric acid, 229, 749, 753, 758 bottled water, 566

bovine rennet, 454

bromelain/bromelin, 406 brown algae, 468 brown FK, 154–6, 159, 169, 173,

177, 181 brown HT, 155, 158–60, 169, 173,

177, 181 bulking agent, 938, 940, 945, 950,

968, 1000 butanedioic acid, 66, 508, 512, 876 butenedioic acid, 28

butyl lactate, 34, 36 butylated hydroxyanisole (BHA),

77, 86, 91, 97, 101, 113 butylated hydroxytoluene (BHT),

77, 87, 90, 97, 101, 113, 116 butylene glycol, 883, 897 C.I 16035 (food red 17), 126 C.I 40800, 596

C.I 75130, 596 C.I 75530 (natural red 20), 122 C140800, 106

C175130, 106 C-8 acid, 12 calciferol, 626, 632 calciol, 626 calcium, 685 calcium acetic/acetate, 2, 4, 5, 818–19

calcium adipate, 8 calcium alginate, 662, 664, 666, 670–71, 723, 724, 725 calcium ascorbate, 76, 82, 84, 606,

610, 614–15, 646 calcium benzoate, 733, 737, 741,

745, 748, 758–9 calcium bisulphite, 772, 774, 776,

778, 782, 784–5 calcium bromate, 355 calcium caprylate, 12, 13, 14 calcium carbonate, 162, 163, 304,

616, 618, 620–21, 622, 625 calcium chloride, 501, 616, 618,

620, 622, 625, 807, 808, 810,

812, 820–21 calcium citrate, 16, 19, 21, 114, 115,

616, 618, 620, 622, 625, 822–3, 830

calcium cyclamate, 924 calcium diacetate, 62, 63, 818 calcium disodium EDTA, 116 calcium disodium

ethylenediamenetetraacetate, 828–9, 835

calcium fumarate, 28, 29, 30 calcium gluconate, 821, 824–5 calcium glycerophosphate, 44, 46,

52, 616–17, 618, 620, 622, 625 calcium hexametaphosphate, 44, 46, 52

calcium hydroxide, 616, 618, 620,

622, 625 calcium lactate, 34, 36, 821 calcium lactate pentahydrate, 616,

618, 620, 622, 625 calcium oxide, 618, 620, 622, 625 calcium phosphate, 46, 47, 52, 616,