Food Additives Data Book Food Additives Data Book Edited by Jim Smith and Lily Hong-Shum Blackwell Science © 2003 by Blackwell Science Ltd, a Blackwell Publishing Company Editorial Offices: Osney Mead, Oxford OX2 0EL, UK Tel: +44 (0)1865 206206 Blackwell Science, Inc., 350 Main Street, Malden, MA 02148-5018, USA Tel: +1 781 388 8250 Iowa State Press, a Blackwell Publishing Company, 2121 State Avenue, Ames, Iowa 50014-8300, USA Tel: +1 515 292 0140 Blackwell Publishing Asia Pty Ltd, 550 Swanston Street, Carlton South, Victoria 3053, Australia Tel: +61 (0)3 9347 0300 Blackwell Wissenschafts Verlag, Kurfürstendamm 57, 10707 Berlin, Germany Tel: +49 (0)30 32 79 060 The right of the Author to be identified as the Author of this Work has been asserted in accordance with the Copyright, Designs and Patents Act 1988 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher First published 2003 by Blackwell Science Ltd Library of Congress Cataloging-in-Publication Data is available 0-632-06395-5 A catalogue record for this title is available from the British Library Set in on 11pt Times New RomanPS SNP Best-set Typesetter Ltd., Hong Kong http://www.sparks.co.uk Printed and bound in Great Britain by TJ International Limited, Padstow For further information on Blackwell Science, visit our website: www.blackwell-science.com Contents List of Contributors How to Use This Book Part Part Acidulants xv xix Acetic acid Adipic acid Caprylic acid Citric acid Dehydroacetic acid Fumaric acid Glucono-delta-lactone Lactic acid Malic acid Phosphoric acid Propionic acid Sodium diacetate Succinic acid Tartaric acid 12 16 24 28 32 34 40 44 56 62 66 70 Antioxidants 75 Ascorbic acid and isomers Ascorbyl palmitate Sodium ascorbate Calcium ascorbate Butylated hydroxyanisole (BHA) Butylated hydroxytoluene (BHT) Ethoxyquin Propyl gallate (PG) Tert-butyl hydroquinone (TBHQ) Tocopherols, synthetic Beta-carotene Rosemary extract Tea extract Tocopherol, mixed natural concentrate Citric acid Ethylenediaminetetraacetic acid (EDTA) L-Tartaric acid 76 80 82 84 86 90 94 96 100 104 106 108 110 112 114 116 118 vi Contents Part Colourings 121 Alkanet Allura Red AC Aluminium Amaranth Annatto Anthocyanin Beta-apo-8¢-carotenal (C30) Brilliant Blue FCF Brown FK Brown HT Calcium carbonate Canthaxanthin Plain caramel Ammonia caramel Caustic sulphite caramel Sulphite ammonia caramel Beetroot red Carmine Carminic acid Carmoisine Beta-carotene Mixed carotenes Chlorophyll Chlorophyllin Copper chlorophyll Copper chlorophyllin Crocin Curcumin Erythrosine Ethyl ester of beta-apo-8¢-carotenoic acid (C30) Fast Green FCF Gold Green S Indigotine Black iron oxide Red iron oxide Yellow iron oxide Litholrubine BK Monascus Brilliant Black BN Patent Blue V Ponceau 4R Quinoline Yellow Ponceau SX Silver Sunset Yellow Tartrazine Titanium dioxide 122 126 130 134 138 142 146 150 154 158 162 164 168 172 176 180 184 188 192 196 200 204 208 212 216 220 224 228 232 236 240 244 248 252 256 258 262 266 270 274 278 282 286 290 294 296 300 304 Part Part Emulsifiers 343 Mono- and diglycerides of fatty acids – saturated Mono- and diglycerides of fatty acids – unsaturated Acetic acid esters of mono- and diglycerides of fatty acids Citric acid esters of mono- and diglycerides of fatty acids Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids Lactic acid esters of mono- and diglycerides of fatty acids Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids Succinic acid esters of mono- and diglycerides of fatty acids Tartaric acid esters of mono- and diglycerides of fatty acids Ethoxylated mono- and diglycerides of fatty acids Lecithins Polyglycerol esters of fatty acids Polyglycerol polyricinoleate Propylene glycol esters of fatty acids Sodium stearoyl lactylate Calcium stearoyl lactylate Sorbitan esters of fatty acids Polysorbates Sucrose esters of fatty acids Ammonium phosphatides Di-octyl sodium sulphosuccinate Stearyl tartrate 344 348 350 352 354 356 Enzymes 389 Alpha-amylase Alpha-galactosidase Amyloglucosidase Anthocyanase Beta-amylase Beta-galactosidase Beta-glucanase Beta-glucosidase Bromelain Catalase Cellobiase (Aspergillus niger) Cellulase Chymotrypsin (pancreatic) 390 392 394 396 398 400 402 404 406 408 410 412 414 358 360 362 364 366 368 370 372 374 376 378 380 382 384 386 388 vii 308 312 316 320 324 328 332 336 340 Contents Red 2G Vegetable carbon Safflower Santalin Lutein Lycopene Paprika extract Riboflavin Riboflavin-5¢-phosphate viii Contents Part Dextranase (Penicillium spp.) Diacetyl reductase (Aerobacter aerogenes) Ficin (Ficus spp.) Glucoamylase Glucose isomerase Glucose oxidase Hemicellulase (Aspergillus spp.) Inulinase Invertase Lipase Metallo-neutral proteases Microbial rennet Naringinase (Penicillium spp.) Papain (papaya species) Pectinase Penicillin amidase Pepsin (porcine mucosa) Peroxidase (horseradish) Pullulanase Rennet (bovine abomasum) Subtilisin Tannase Trypsin (pancreatic) Xylanase 416 418 420 422 424 426 428 430 432 434 436 438 440 442 444 446 448 450 452 454 456 458 460 462 Flavour Enhancers 463 Acetic acid Brown algae Red algae Ammoniated glycyrrhizin Esterase-lipase Disodium guanylate Lactic acid Licorice root extract Magnesium sulphate Malic acid Ammonium glutamate Potassium glutamate Monosodium glutamate Potassium chloride Sodium alginate Succinic acid Tannic acid L-Tartaric acid Ethyl maltol Glycine L-Glutamic acid Licorice Licorice extract 464 468 470 472 476 478 480 484 486 488 492 494 496 500 504 508 510 512 514 516 518 520 522 Part Part Part Flour Additives 535 Alpha-amylase Chlorine dioxide Chlorine Glucono-delta-lactone Disodium dihydrogen diphosphate Monopotassium tartrate Hemicellulase Calcium tetrahydrogen diorthophosphate L-Cysteine hydrochloride Sodium hydrogen carbonate Sodium aluminium phosphate, acidic 536 538 540 542 544 546 548 550 552 554 556 Gases 559 Argon Hydrogen Nitrous oxide Ozone Carbon dioxide Nitrogen 560 562 564 566 568 570 Nutritive Additives 573 DL-a-Tocopherol DL-a-Tocopheryl 574 576 578 580 582 584 586 588 590 592 594 596 598 600 602 604 606 610 612 614 616 acetate Pyridoxine Nicotinic acid Pyridoxine hydrochloride Riboflavin Riboflavin-5¢-phosphate sodium salt Thiamin hydrochloride Thiamin mononitrate Calcium-D-pantothenate Natural tocopherols Beta-carotene Phytonadione Pantothenic acid Niacinamide Thiamin L-Ascorbic acid Ascorbyl palmitate Biotin Calcium ascorbate Calcium glycerophosphate ix 524 526 528 530 532 Contents Magnesium sulphate heptahydrate Sucralose Thaumatin Potassium lactate Sodium lactate x Contents Calcium lactate pentahydrate Calcium carbonate Calcium phosphate dibasic Calcium phosphate tribasic Cholecalciferol Cupric gluconate Cyanocobalamin Ergocalciferol Ferrous fumarate Ferric orthophosphate Ferrous sulphate, anhydrous Folic acid Magnesium carbonate hydroxide Magnesium oxide, heavy Sodium ascorbate Reduced elemental iron Retinyl acetate Retinol Retinyl palmitate Zinc sulphate monohydrate Part 10 Polysaccharides Agar Algin Alginic acid Ammonium alginate Gum arabic Calcium alginate Iota-carrageenan Kappa-carrageenan Lambda-carrageenan Carrageenan Cellulose Chitosan Carboxymethylcellulose Dextran Furcellaran Gellan Gum ghatti Guar gum Hydroxy ethyl cellulose Hydroxy propyl cellulose Hydroxy propyl methyl cellulose Karaya gum Locust bean gum Methyl cellulose Methyl ethyl cellulose Microcrystalline cellulose Pectin 618 620 622 624 626 628 630 632 634 636 638 640 642 644 646 648 650 652 654 656 659 660 662 664 666 668 670 672 676 680 684 688 690 692 694 696 698 700 702 704 706 708 710 712 714 716 718 720 LEGISLATION: 1002 OTHER COUNTRIES: WHO/FAO clearance (1978) for sweetening of Special Dietary Foods Not GRAS approved Permitted for use in more than 40 countries as of 1991 including EEC, North America and Scandinavia CANADA: Canada FDR s 67.31B – Table IX – Food additives that may be used as Sweeteners – Item X.1 (25 May 1993) Permitted in or on Unstandardized foods at maximum Level of Use specified by Good Manufacturing Practice 1996 Addition: Page 67–29 of Canadian FDR – Table IX Permitted for use as a sweetener in chewing gum at a maximum level specified by Good Manufacturing Practice UK and EUROPE: Permissible for use in UK, EEC, Scandinavia One of 12 sweeteners listed as permissible for use in the UK as of 1983 USA: FDA clearance in 1978 for sweetening of Special Dietary Foods CFR 21 PART 172 – Food Additives Permitted for Direct Addition to Food for Human Consumption Subpart D – Special Dietary and Nutritional Additives 172.395 – Xylitol Xylitol may be safely used in foods for special dietary uses, provided the amount used is not greater than that required to produce its intended effect Suitable for diabetic products because metabolism results in no significant change in blood glucose ADI not specified On heating to decomposition, emits acrid smoke and irritating fumes Sweeteners 1003 Pentahydric alcohol or sugar alcohol; hydrogenated form of xylose; naturally occurring in raspberries, strawberries, plums, some vegetables, mushrooms, greengages and cauliflowers Manufacturers: American Roland, American Xyrofin, Automergic Chemicals, F R Benson, Cerestar International, Food Additives & Ingredients, Forum Chemicals, Fruitsource, Melida, Penta Manufacturing, Raquette U.K., Scanchem Xyratin Developed in the 1970s; relatively expensive, but appealing due to other beneficial qualities Produced commercially by enzymatic or microbial conversion of xylose-rich precursors such as birchwood chips Xylisorb® meets requirements of USPXXII, NF XVII, Japanese Ph XI, and DAC 90 Strongly negative heat of solution, combined with high solubility at body temperature results in refreshingly cool effect to the taste Heat of solution: -34.8 cal/g versus water -4.3 cal/g Cooling effect (150 g powder/50 ml water at 37°C): -20 versus -9 for sugar ANY OTHER RELEVANT INFORMATION: Xylitol Smith, J (1991) Food Additive User’s Handbook Blackie Publishing, Glasgow Canadian Food and Drug Act and Regulations (1994) McCue, N (1996) Showcase: Natural & High Intensity Sweeteners; Prepared Foods March p 84 Minifie, B W (1989) Chocolate, Cocoa, and Confectionery: Science and Technology 3rd edition Van Nostrand Reinhold Matz, S A (1992) Bakery Technology and Engineering 3rd edition Van Nostrand Reinhold Food Additives Update; Food in Canada; April 1996 Roquette technical bulletin, as provided by Kingley & Keith (Canada) Inc.; 1996 Smoley, C K (1993) Everything Added to Food in the United States US Food and Drug Administration, CRC Press Inc Ash, M., and Ash, I (1995) Food Additives: Electronic Handbook Gower Windholz, M., and Budavari, S (1988) Merck Index, 10th edition Merck and Co Solutions CFR+ Database (1996) Budavari, S (1996) The Merck Index 12th edition Merck and Co Wong, D W S (1989) Mechanism and Theory in Food Chemistry Van Nostrand Reinhold REFERENCES: Index (1,1-dimethylethyl)-4 methyoxyphenol, 86 (E) 1,2-ethylenedicarboxylic acid, 28 (E)-butenedioc acid, 28 1,2-dihydro-6-ethoxy-2,2,4trimethylquinoline, 94 1,2-ethanedicarboxylic acid, 66 1,2-propanediol, 896–7 1,3-beta-D-xylanhydrolase, 462 1,3-butanediol, 872–3 1,4-alpha-D-glucan maltohydrolase, 398 1,4-butanedicarboxylic acid, 1,4-butanedioic acid, 66 1,6-hexanedioic acid, 1-heptanecarboxylic acid, 12 1-hydroxy-1,2-ethanedicarboxylic acid, 40 1-hydroxyethane 1-carbonylic acid, 34 1-hydroxyethane 1-carboxylic acid, 34 amino-ethanol, 464 2-(1,1-dimethylethyl)-1,4benenediol, 100 2,1-beta-D-fructan fructanhydrolase, 430 2,3-didehydro-L-threo-hexono-1,4lactone, 76 2,3-didehydro-L-threo-hexono-1,4lactone-6-palmitate, 80 2,3-dihydroxybutanedioic acid, 70 2,3-dihydroxysuccinic acid, 70, 118 2,6-bis (1,1-dimethylethyl)-4methylphenol, 90 2,6-di-tert-butyl-4-methylphenol, 90 2,6-di-tert-butyl-p-cresol, 90 2-acetyl-5-hydroxyl-3-oxo-4 hexenoic acid, 24 2-hydroxy-1,2,3propanetricarboxylic acid, 16, 114 2-hydroxybiphenyl, 788–9 2-hydroxypropanoic acid, 34 2-hydroxypropropionic acid, 34 2-tertiary butyl-4-hydroxyanisole, 86 3,4,5-trihydroxybenzoic acid, 96 3-acetyl-6-methyl-1, 2-pyran-2,4dione, 24 3-acetyl-6-methyl-2H-pyran-2,4 (3H)-dione, 24 3-acetyl-6-methyl-pyrandione-2,4, 24 3-keto-L-gulofuranlactone, 76 3-tertiary butyl-4-hydroxyanisole, 86 4,4¢-diketo-beta-carotene, 164 4,4¢-dioxo-beta-carotene, 164 5,7,8-trimethyltocol, 104 6–0-palmitory-L-ascorbate, 80 6-ethoxy-1,2-dihydro-2,2,4trimethylquinoline, 94 6-palmitory-3-keto-2-gulofuranolactone, 80 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, aciletten, 16 acinetten, acrylaldehyde, 568 adilactetten, adipic acid, 8, 9, 959 adipinic acid, 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, 827, 994 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 1006 Index ammonium potassium phosphate, 44, 46, 52 ammonium saccharin, 958 amyl acetate, 868–9 amyloglucosidase, 394–5 amylose complexing, 345, 349, 350, 352, 355, 356, 358, 360, 366, 374, 376, 380, 382 anhydrosorbitol esters, 378 animal feed, 528 anionic surfactants, 749, 753, 757, 758 ankaflauine, 270 annatto, 138–40, 147, 155, 201, 205, 237, 297, 329, 333 anthocyanase, 396 anthocyanin-beta-glucosidase, 396, 418 anthocyanins, 127, 135, 142–145, 185, 189, 197, 233, 283, 309, 418, 773, 775, 777, 779, 781, 782, 784 antibotulinium agent, 794, 802 anticaking agent, 12, 16, 44, 70, 624, 642, 644, 688, 897, 968 antifoaming agent, 12 antimicrobial preservative, 35, 87, 91, 480, 567, 568, 570, 606, 732, 740, 744, 748, 752, 760, 762, 764, 766, 768, 770, 774, 776, 778, 782, 784, 784, 786, 788, 790, 792, 794, 796, 798, 800, 802, 804, 806, 808, 810, 812, 814 antimycotic agent, 57 antioxidant, 16, 28, 40, 44, 56, 75–118, 201, 205, 209, 213, 225, 237, 325, 329, 333, 337, 341, 366, 489, 530, 574, 594, 606, 829, 831, 847, 859, 866, 892 antioxidant, natural, 108, 110, 112 antispattering agent, 366 anti-sticking agent, 874 Antracine®, 86, 90 Apple acid, 488 arabinose, 912 argentum, 294 argon, 560 aryl ester hydrolase, 434 AS-125–50, 76 ascorbates, 606, 829, 835 ascorbic acid, 127, 144, 147, 151, 164, 185, 225, 233, 237, 241, 253, 271, 275, 279, 283, 287, 297, 301, 355, 489, 538, 553, 614, 634, 646, 648, 651, 655, 831 ascorbic acid, isomers, 76, 108, 113 Ascorbo®, 76 ascorbyl palmitate, 80, 104, 108, 113, 596, 606, 610–11, 614, 646, 651, 655 ascorbyl palmitate NF, 80 ascorbyl stearate, 80 aspartame, 472, 489, 514, 516, 526, 528, 903, 914–23, 926, 939, 961, 983, 989, 992 aspartylphenylalanine methyl ester, 914 aurum, 244 authrocyanin, 123 Avicel, 718 aziridine, 568 azogeranine, 308 azorubine, 196 baked goods, baking powder, 512, 546, 550, 554, 556, 888 baking soda, 554 b-carotene, 106 bean curds, 270 beet red, 127, 135, 184, 197, 233, 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 boxylic acid, 16 bread improver, 536 brewery products, 536 brilliant black BN, 274–76 brilliant blue FCF, 150–52, 249, 253, 279 brilliant green BS, 248 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, 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, 618, 620 CAS 617–48–1 malic acid (DL form), 40, 488 CAS 64–17–5, 878 CAS 64–19–7, 2, 464, 862 CAS 65–85–0, 748 CAS 67–56–1, 890 CAS 67–97–0, 626 CAS 68–19–9, 630 CAS 68–26–8, 652 CAS 6915–15–7, 488 CAS 69–65–8, 950 CAS 71010–52–1, 698 CAS 72–17–3, 532 CAS 7446–09–5, 772 CAS 7446–20–0, 656 CAS 7447–40–7, 500 CAS 7469–89–6, 648 CAS 7492–55–9, 744 CAS 7512–17–6, 910 CAS 7558–63–6, 492 CAS 7631–90–5, 776 CAS 7631–99–4, 802 CAS 7632–00–0, 800 CAS 7664–38–2, 44 CAS 7681–57–4, 778 CAS 7720–78–7, 638 CAS 7727–37–9, 570 CAS 7757–79–1, 804 CAS 7757–81–5, 736 CAS 7757–83–7, 774 CAS 7757–93–9, 622 CAS 7758–09–0, 798 CAS 7758–87–4, 624 CAS 77–92–9, 16 CAS 79–09–4, 56, 806 CAS 79–33–4 (lactic acid L), 34, 480, 888 CAS 79–81–2, 654 CAS 8001–79–4, 874 CAS 8008–94–4, 484 CAS 81025–04–9, 940 CAS 81–07–2, 958 CAS 814–80–2, 618 CAS 87–94–2, 876 CAS 87–99–0, 1000 CAS 9000–01–5, 668 CAS 9000–21–9, 696 CAS 9000–30–0, 702 CAS 9000–36–6, 710 CAS 9000–40–2, 712 CAS 9000–65–1, 726 CAS 9000–90–2, 390 CAS 9001–05–2, 408 CAS 9001–33–6, 420 CAS 9001–62–1, 434 CAS 9001–73–4, 442 CAS 9001–75–6, 448 CAS 9001–91–3, 398 CAS 9001–98–3, 454 CAS 9002–07–7, 460 CAS 9002–18–0, 660 CAS 9004–07–1, 672, 676, 680, 684 CAS 9004–32–4, 692, 688, 718 CAS 9004–54–0, 694 CAS 9004–64–2, 706 CAS 9004–65–3, 708 CAS 9004–67–5, 714 CAS 9005–32–2, 722 CAS 9005–32–7, 662, 664 CAS 9005–34–9, 666 CAS 9005–35–0, 670 CAS 9005–36–1, 724 CAS 9005–38–3, 504 CAS 9005–69–5, 720 1007 carthamus, 316 CAS 000526830, 512 CAS 053956040, 472 CAS 068919616, 522 CAS 10024–97–2, 564 CAS 10025–15–6, 566 CAS 10034–99–8, 486, 522 CAS 10045–96–0, 636 CAS 100–51–6, 870 CAS 100–88–9, 924 CAS 100–97–0, 796 CAS 102–76–1, 898 CAS 10326–41–7 (lactic acid D), 34, 480, 888 CAS 107–88–0, 872 CAS 1085–12–7, 814 CAS 110–15–6, 66, 508 CAS 110–17–8, 28 CAS 110–44–1, 732 CAS 11138–66–2, 728 CAS 120–47–8, 760 CAS 12125–28–9, 642 CAS 123–92–2, 868 CAS 124–04–9, CAS 124–07–02, 12 CAS 124–38–9, 568 CAS 126–95–4, 616 CAS 126–96–5, 62 CAS 127–47–9, 650 CAS 1309–48–4, 644 CAS 134–03–2, 646 CAS 137–27–4, 790 CAS 137–40–6, 808 CAS 137–66–6, 610 CAS 1401–55–4, 510 CAS 1407–03–0, 932 CAS 141–01–5, 634 CAS 1414–45–5, 794 CAS 141–78–6, 880 CAS 142–47–2, 496 CAS 148–79–8, 792 CAS 16731–55–8, 780 CAS 19473–49–5, 494 CAS 2090–05–3, 758 CAS 22500–92–1, 732 CAS 22839–47–0, 914 CAS 24634–61–5, 740 CAS 246–376–1, 740 CAS 37189–34–7, 406 CAS 39409–82–0, 642 CAS 4075–81–4, 810 CAS 471–34–1, 620 CAS 4940–11–8, 514 CAS 50–14–6, 632 CAS 50–21–5, 480, 888 CAS 50–70–4, 968 CAS 50–81–7, 606 CAS 520–45–6, 24 CAS 527–09–3, 628 CAS 532–32–1, 752 CAS 5328–37–0, 912 CAS 53850–34–3, 528, 992 CAS 5395–04–0, 932 CAS 5550–12–9, 478 CAS 56038–13–2, 526, 988 CAS 56–40–6, 516 CAS 56–81–5, 882 CAS 56–86–0, 518 CAS 57–55–6, 896 CAS 585–88–6, 944 CAS 58–85–5, 612 CAS 590–00–1, 740 CAS 59–30–3, 640 CAS 598–82–3, 888 Index calcium phosphate dibasic, 616, 618, 620, 622–3, 624, 625 calcium phosphate monobasic, 622, 624, 625 calcium phosphate tribasic, 616, 618, 620, 622–3, 624–5 calcium propionate, 56, 57, 59, 733, 737, 741, 745, 810–11 calcium pyrophosphate, 44, 47, 52, 616, 618, 620, 622, 625 calcium saccharin, 958 calcium salt, 126, 134, 150, 154, 158, 196, 232, 248, 252, 274, 278, 282, 286, 290, 296, 300, 308, 810 calcium sorbate, 733, 741, 744–6 calcium stearoyl lactylate, 376–7 calcium sulphate, 616, 618, 620, 622, 625, 826–7, 847 calcium sulphite, 772, 774, 776, 778, 782 calcium tetrahydrogen diorthophosphate, 542, 546, 550–51 calcium-D-pantothenate, 592–3, 600 calorie-reduced foods, 718 canthaxanthin, 164–6 caprylic acid, 12, 13, 14 caprylic alcohol, 894 capsanthin, 332 CapShure®, 76, 114 capsorubin, 332 carab flour, 712 caramel, 155, 159, 168–70, 321 carbon black, 312 carbon dioxide, 568–9, 734, 737, 741, 745, 753 carbonates, 464 carbonic acid, 620 carbonyl iron, 648 carbonyls, 773, 775, 777, 779, 781, 782, 784 carboxy methyl cellulose (CMC), 692–3, 704, 706, 707, 708, 709, 714, 716, 718, 994 carboxyethane, 56 carboxylate, 266 carboxylic acid, 192, 300, 580 carboxylic-ester hydrolase, 434 carboxylote, 300 carboxyphenol, 760,762 carmine, 127, 135, 144, 164, 185, 188–90, 193, 197, 233, 259, 266, 283, 321 carmine acid, 139, 185, 188, 192–194, 201, 205, 297, 309, 325 carmoisine, 123, 127, 135, 144, 185, 189, 196–8, 283, 309 carmorsine, 283 carmysine, 233 carotene/carotenes, mixed, 325, 328, 329, 333 carotenes, mixed, 139, 201, 204–206 carotenoic ester/ethyl ester, 236 carotenoids, mixed, 324 carrageenans, 662, 664, 666, 670, 672, 676, 680, 684–6, 692, 698, 702, 703, 704, 706, 708, 712, 713, 714, 716, 720, 722, 724, 728, 994 cartham, 316 carthamin yellow, 316 1008 Index CAS 9012–54–8, 402 CAS 9012–54–81, 412 CAS 9012–76–4, 690 CAS 9025–70–1, 416 CAS 9032–08–0, 394, 422 CAS 9032–75–1, 444 CAS 90–43–7, 788 CAS 9074–99–1, 402 CAS 9075–68–7, 452 CAS 92–52–4, 786 CAS 94–13–3, 764 CAS 97–67–6 malic acid (L form), 40, 488 CAS 977004311, 522 CAS 977016–96–8, 924 CAS 977026928, 468 CAS 977070624, 522 CAS 977090042, 470 CAS 996–31–6, 530 CAS 99–76–3, 768 casein, 673, 677, 685, 697 castor oil, 874–5 catalase, 408 caustic sulphite caramel, 176–8 cellobiase, 410 cellulase, 412–13 cellulose, 688–9, 706 cellulose gel, 718 cellulose gum, 692 cereal and cereal products, 2, 30, 44, 86, 90, 100, 112, 126, 138, 168, 172, 176, 180, 184, 188, 196, 200, 204, 212, 220, 224, 228, 240, 248, 278, 282, 286, 296, 300, 312, 336, 340, 344, 354, 390, 394, 422, 460, 576, 580, 582, 584, 586, 588, 592, 602, 606, 614, 616, 618, 622, 624, 626, 632, 640, 642, 644, 648, 650, 652, 654, 834, 914, 988 Cevitamic acid, 76, 606 chalk, 162 chelating agent, 2, 8, 16, 32, 44, 62, 70, 116, 395, 436, 480 chili powder, 94 chitan, 690 chitosan, 673, 677, 681, 685, 690–91, 697, 720 chlorides, 486 chlorine, 540–41 chlorine dioxide, 538 chlorophyll, 208–11, 213, 217, 221 chlorophyll, copper, 209, 216–18, 221 chlorophyllin, 212–14, 221 chlorophyllin copper, sodium/potassium, 220 chlorophyllin, copper, 217, 220–22, 241 chlorophyllin, sodium/potassium, 212 chlorosulfonic acid, 464 chocolate brown HT, 158 cholecalciferol, 626–7 chorides, 859 chromic acid, 464 chymosin, 454 chymotrypsin, 414, 745 CI 14700, 290 CI 14720, 196 CI 15850, 266 CI 15985, 296 CI 16185 (Food Red 9), 134 CI 16255, 282 CI 18050, 308 CI 19140, 300 CI 1975, 270 CI 20285 (food brown 3), 158 CI 28440, 274 CI 40800, 200 CI 40820 (food orange 6), 146 CI 40825, 236 CI 42051, 278 CI 42090 (food blue 2), 150 CI 44090, 248 CI 45430, 232 CI 47005, 286 CI 730, 252 CI 75123 natural orange 4, 138 CI 75125, 328 CI 75130, 204 CI 75300, 228 CI 75470, 188, 192 CI 75810, 208 CI 75815, 212, 220 CI 77000, 130 CI 77220, 162 CI 77491, 258 CI 77492, 262 CI 77499, 256 CI 77820, 294 CI 77891, 304 CI A0850, 164 CI food brown, 154 CI77480, 244 citrates, 480, 829, 835, 853 citrem, 352 citretten, 16 citric acid esters of mono- and diglycerides of fatty acids, 352 citric acid monohydrate, 114 citric acid, citric acid salts, 16, 18, 19, 21, 41, 77, 87, 101, 104, 113, 114, 253, 480, 489, 512, 822, 830–32, 840, 859, 895, 926, 959, 983 citro, 16 Citrocoat® A, 114 citroglycerides, 352 Citrostabil®, 114 citrus oil, 76, 108, 147 clarifying agent, 510 cnathaxanthin, 164 coating agent, 350, 351, 660, 662, 664, 670, 676, 680, 684, 866 cobalt caprylate, 12, 13, 14 cobamamide, 630 coccine, 282 cochineal, 188, 192, 282 colour fixative/preservative, 77, 81, 82, 84, 94, 606, 798, 800, 802 colour solvent, 382 colouring agent, 106, 121–340, 874 colours, 580, 584, 586, 596, 773, 775, 777, 779, 781, 782, 784 compressed nitrogen, 570 condiments, 3, 9, 116, 118, 508, 748, 752, 756, 758, 760, 762, 764, 766, 768, 770, 862 copper phaeophytin, 216 cream of tartar, 118, 546, 846, 959 creaming, 345 crocetin, 224 crocin, 205, 224–6, 229, 287, 301, 325 crumb softening, 345, 360, 364, 374, 376, 388 CSL, 376, 388 cupric gluconate, 628–9 cupric gluconate hydrate, 628 cupric sulphate, 628 curcuma, 228 curcumin, 225, 228–30, 237, 287, 301, 337, 341 curdlan, 660, 698 cured meat, 646, 798, 800, 804, 824, 836, 852, 882, 889 curing and pickling agent, 35, 77, 82, 112, 115 cyanidin (3,3¢,4¢,5,7-pentahydroxyflavylium chloride), 142, 145 cyanocobalamin, 630–31 cyclamate, 905, 916, 914–31, 960, 961, 983, 989 cyclamic acid, 924 cyclohexanesulfamic acid, 924 cyclohexylsulphamate, 924 cysteine hydrochloride, 538 dairy products, Dalpac®, 90 d-alpha, beta-dihydroxysuccinic acid, 70, 118 d-alpha-[2R,4¢R,8¢R]-2,5,7,8tetramethyl-2-(4¢.8¢,12¢trimethyl-tridecyl)-6chromanol, 104 DATEM, 354, 358, 360, 362, 364, 374, 388 deacetylated chitin, 690 debricin, 420 defoaming agent, 856 dehydroacetic acid, 24, 25 dehydroascorbic acid, 606 dehydrocholesterol, 626, 632 delphinidin (3,5,7trihydroxyphenyl)-1renzopynylium chloride), 142, 145 delta-8-methyltocol, 104 D-erythro-hex-2-enoic acid-ylactone, 76 Descote®, 82, 114 dextran, 692, 694–5, 702, 704, 706, 708, 712, 714, 716, 728 dextranase (Penicillium spp.), 416 dextrin, 694 dextrose, 253 d-gluconate, 824 d-gluconic acid, 824, 838 d-gluconic acid-delta-lactone, 32 d-glucono-1,5-lactone, 32 d-gluconolactone, 32 DHA, 24 DHS, 24 diacetyl glyceryl tartrate, 846 diacetyl reductase (Aerobacter aerogenes), 418 diacetyl tartaric acid esters of monoand diglycerides of fatty acids, 354–5 dicusate sodium, 386 dietary supplement/nutritional supplement, 486, 496, 516, 518, 520, 522, 524, 551, 606, 610, 612, 614, 616, 618, 620, 622, 624, 626, 628, 630, 634, 636, 638, 640, 642, 644, 646, 648, 680, 652, 654, 656, 827, 848, 851, 874, 886 diethyl ester, 66 E 3.2.1.6, 402 E100, 228 E101, 336, 340 E102, 300 E104, 286 E12.3, 134 E120, 188, 192 E122, 196 E124, 282 E127, 232 E128, 308 E129, 126 E131, 278 E132, 252 E133, 150 E140, 208, 212 E141, 216, 220 E142, 209, 213, 217, 221, 248 E150a, 168, 173, 177, 181 E337, 846 E341, 550 E385, 828 E388, 858 E399, 850 E422, 882 E450(a), 544 E450a, 836 E450c, 852 E471, 344, 892 E472, 355, 358 E472a, 350 E472b, 356 E472c, 352 E472d, 362 E472e, 354, 358 E475, 368 E476, 370 E477, 372 E481, 374 E482, 376 E483, 388 E500, 554 E509, 820 E516, 826 E541, 556 E575, 542, 838 E578, 824 EB-400, 478 EC 1.1.3.4, 426 EC 1.11.1.6, 408 EC 1.11.1.7, 450 EC 3.1.1.1, 434 EC 3.1.1.2, 434 EC 3.1.1.20, 458 EC 3.1.1.3, 434 EC 3.2.1.1, 390 EC 3.2.1.11, 416 EC 3.2.1.15, 444 EC 3.2.1.2, 398 EC 3.2.1.21, 410 EC 3.2.1.22, 392 EC 3.2.1.26, 432 EC 3.2.1.3, 394, 422 EC 3.2.1.32, 462 EC 3.2.1.4, 412, 452 EC 3.2.1.40, 440 EC 3.2.1.55, 428 EC 3.2.1.7, 430 EC 3.2.1.72, 428 EC 3.2.1.78, 428 EC 3.4.21.1, 414 EC 3.4.21.14, 456 EC 3.4.21.4, 460 EC 3.4.22.2, 442 EC 3.4.22.3, 420 EC 3.4.23.1, 448 EC 3.4.23.4, 438, 454 EC 3.4.24.4, 436 EC 3.5.1.11, 446 EC 5.3.1.5, 424 edathamil, 116 edible films and coating, 660, 662, 664, 666, 670, 672, 676, 680, 684, 690, 692, 694, 696, 698, 702, 704, 708, 712, 714, 716, 720, 724, 728 edible ice, 126, 134, 138, 142, 150, 158, 168, 172, 180, 184, 188, 192, 196, 200, 204, 208, 212, 216, 220, 224, 228, 236, 240, 278, 282, 286, 296, 300, 312, 316, 324, 332, 822, 842, 846, 852, 872, 880, 882 1009 E150b, 169, 173, 176, 181 E150c, 169, 172, 177, 181 E150d, 169, 173, 177, 180 E151, 274 E153, 312 E154, 154 E155, 158 E160, 236 E160a, 106, 200, 204 E160c, 332 E160e, 146 E161b, 324 E161g, 164 E163, 142 E170, 162 E171, 304 E172, 256, 258, 262 E173, 130 E174, 294 E175, 244 E180, 266 E200, 732 E201, 736 E202, 740 E203, 744 E210, 748 E211, 752 E213, 758 E214, 760 E215, 762 E216, 764 E217, 766 E218, 768 E219, 770 E220, 772 E221, 774 E222, 776 E223, 778 E224, 780 E226, 782, 784 E232, 790 E233, 792 E234, 794 E239, 796 E249, 798 E250, 800 E251, 802 E252, 804 E260, 862 E263, 818 E270, 888 E280, 806 E281, 808 E282, 810 E283, 812 E290, 568 E300, 76 E301, 82 E302, 84 E304, 80 E306, 112 E307, 104 E308, 104 E309, 104 E310, 96 E320, 86 E321, 90, 786 E322, 366 E330, 114, 830 E332, 860 E333, 822 E334, 118 E335, 854 E336, 546 Index diethyl tartrate, 70, 876–7 diferoyl methane, 228 di-glyceride citrate, 20 dihydrate, 820 dihydroxybutanedioc, 854 dihydroxybutanedioic acid, 70 dihydroxypropane, 896 diisobutyl adipate, dilauryl thiopropionic acid, 56, 58, 59 dimethylcarbinol, 886 dinitrogen oxide, 564 dinitrogen tetraoxide, 567 di-octyl sodium sulfosuccinate, 386 diones, 228 diphenyl, 786 dipotassium citrate, 16, 20, 21 disodium alpha-(4-(N-ethyl-3sulfonato benzyl amino), 150 disodium citrate, 16, 22 disodium dihydrogen diphosphate, 544 disodium EDTA, 116, 821, 829, 834–5 disodium ethylenediaminetetraacetate, 834–5 disodium fumarate, 30 disodium guanylate, 478–9 disodium pyrophosphate, 836–7 dispersing agent, 114 divalent ion, 725 DL-alpha-tocopherol, 574–5, 576, 594 DL-alpha-tocopherol acetate, 576–7, 594 D-mannitol, 950 dodecyl gallate, 96, 97 DOT 1805, 44 DOT 1848, 56 DOT 2789/2790, DOT 9077, DOT 9126, 28 dough conditioner, 360, 362, 364, 388, 622, 827 dough modifier, 772, 782, 784 dough strengtheners, 355, 358, 364, 374, 376, 827 dracylic acid, 748 DSS, 386 D-tartrate, 854 D-xylose ketol isomerase, 424 dykon, 62 Dyox, 538 1010 Index edible oils and fats, EDTA, ethylenediaminetetraacetic acid, 113, 116, 831, 853 EEC 300, 606 EEC 407a, 672, 676, 680, 684 EEC E170, 620 EEC E260, 464 EEC E270, 480 EEC E296, 488 EEC E301, 646 EEC E304, 610 EEC E325, 532 EEC E326, 530 EEC E334, 512 EEC E341b, 622 EEC E341c, 624 EEC E363, 508 EEC E400, 664 EEC E401, 504 EEC E402, 724 EEC E403, 666 EEC E404, 670 EEC E405, 722 EEC E406, 660 EEC E407, 662, 672, 676, 680, 684 EEC E408, 696 EEC E410, 712 EEC E412, 702 EEC E413, 726 EEC E414, 668 EEC E415, 728 EEC E416, 710 EEC E418, 698 EEC E420i, 968 EEC E421, 950 EEC E440a, 720 EEC E440b, 720 EEC E460, 688, 718 EEC E461, 714 EEC E463, 706 EEC E464, 708 EEC E465, 716 EEC E466, 692 EEC E508, 500 EEC E518, 524 EEC E530, 644 EEC E620, 518 EEC E621, 496 EEC E622, 494 EEC E627, 478 EEC E637, 514 egg products, 224, 228, 286, 296, 300, 316, 324, 328, 332, 406, 420, 434, 442, 460, 574, 626, 630, 636, 638, 644, 648, 650, 652, 654, 656, 748, 752, 756, 758, 844, 882 eibob, 138 eidetic acid, 116 EINECS 200–014–9, 632 EINECS 200–018–0, 480 EINECS 200–061–6, 968 EINECS 200–066–2, 606 EINECS 200–272–2, 516 EINECS 200–293–7, 518 EINECS 200–399–3, 612 EINECS 200–419–0, 640 EINECS 200–580–7, 464 EINECS 200–618–2, 748 EINECS 200–673–2, 626 EINECS 200–680–0, 630 EINECS 200–711–8, 950 EINECS 200–772–0, 532 EINECS 201–176–3, 806 EINECS 201–228–5, 654 EINECS 201–296–2 (lactic acid L), 480 EINECS 201–321–0, 958 EINECS 201–766–0, 512 EINECS 201–788–0, 1000 EINECS 201–993–5, 788 EINECS 202–163–5, 786 EINECS 202–307–7, 764 EINECS 202–601–5, 488 EINECS 202–785–7, 768 EINECS 202–905–8, 796 EINECS 203–740–7, 508 EINECS 203–768–7, 732 EINECS 203–768–7, 740 EINECS 204–399–4, 760 EINECS 204–696–9, 568 EINECS 204–844–2, 650 EINECS 205–055–6, 790 EINECS 205–126–1, 646 EINECS 205–290–4, 808 EINECS 205–305–4, 610 EINECS 205–447–7, 634 EINECS 205–538–1, 496 EINECS 207–439–9, 620 EINECS 208–408–2, 628 EINECS 208–534–8, 752 EINECS 209–567–0, 944 EINECS 209–954–4 (lactic acid DL), 480 EINECS 212–406–7, 618 EINECS 213–631–3, 530 EINECS 215–171–9, 644 EINECS 215–753, 510 EINECS 215–807–5, 794 EINECS 218–235–4, 758 EINECS 220–120–9, 958 EINECS 223–713–2 (lactic acid D), 480 EINECS 223–795–8, 810 EINECS 231–096–4, 648 EINECS 231–195–2, 772 EINECS 231–211–8, 500 EINECS 231–298–8, 524 EINECS 231–368–2, 910 EINECS 231–548–0, 776 EINECS 231–554–3, 802 EINECS 231–555–9, 800 EINECS 231–673–0, 778 EINECS 231–753–5, 638 EINECS 231–783–9, 570 EINECS 231–793–3, 656 EINECS 231–821–4, 774 EINECS 231–826–1, 622 EINECS 231–828–8, 804 EINECS 231–832–4, 798 EINECS 231–840–8, 624 EINECS 232–519–5, 668 EINECS 232–524–2, 672, 676, 680, 684 EINECS 232–531–0, 696 EINECS 232–536–8, 702 EINECS 232–539–4, 710 EINECS 232–541–5, 712 EINECS 232–552–5, 726 EINECS 232–553–0, 720 EINECS 232–565–6, 390 EINECS 232–566–1, 398 EINECS 232–577–1, 408 EINECS 232–599–1, 420 EINECS 232–619–9, 434 EINECS 232–627–2, 442 EINECS 232–629–3, 448 EINECS 232–650–8, 460 EINECS 232–658–1, 660 EINECS 232–674–9, 688, 718 EINECS 232–677–5, 694 EINECS 232–680–1, 664 EINECS 232–734–4, 402, 412 EINECS 232–792–0, 392 EINECS 232–803–9, 416 EINECS 232–877–2, 422 EINECS 232–885–6, 444 EINECS 232–980–2, 402 EINECS 232–983–9, 452 EINECS 233–149–7, 636 EINECS 234–394–2, 728 EINECS 235–192–7, 642 EINECS 239–018–0, 636 EINECS 240–795–3, 780 EINECS 245–261–3, 914 EINECS 248–328–5, 616 EINECS 253–387–5, 406 EINECS 275–117–5, 698 EINECS 276–638–0, 510 EINECS 363–737–7, 494 Eisai®natural vitamin E, 112 Embanox®, 86 EMQ, 94 emulsifier YN, 384 emulsifiers, 2, 12, 16, 28, 34, 44, 70, 201, 205, 229, 321, 325, 329, 333, 344, 348, 350, 352, 354, 356, 358, 360, 362, 364, 368, 370, 372, 374, 376, 378, 380, 382, 384, 386, 388, 504, 532, 610, 624, 660, 668, 700, 706, 708, 714, 716, 769, 819, 851, 866, 892 enocianina, 142 enzymes, 355, 390, 392, 394, 396, 398, 400, 402, 404, 406, 408, 410, 412, 414, 416, 418, 420, 422, 424, 426, 428, 430, 432, 434, 438, 440, 442, 444, 446, 450, 452, 454, 456, 458, 460, 462, 536, 548 epsom salt, 486 ergocalciferol, 632–3 ergosterol, 632 Eribate® (sodium erythorbate), 76 erythorbic acid, 76, 77, 831 erythorbic acid: D-araboascorbic acid, 76 erythrosine, 127, 135, 144, 164, 184, 189, 197, 232–4, 283, 309 espom salt, 524 esterase-lipase, 476 esters of mono- and diglycerides of fatty acids, 354 ethane carboxylic acid, 56 ethanedicarboxylic/acid, 488, 508 ethanoic acid, 2, 464, 862 ethanol, 418, 878–9, 887, 891 ethoxylated mono- and diglycerides of fatty acids, 364 ethoxyquin, 94 ethyl 4-hydroxybenzoate, 760–61 ethyl 4-hydroxybenzoate, sodium salt, 762 ethyl acetate, 880–81 ethyl alcohol, 878 ethyl ester of beta-apo-8¢-carotenoic acid (C30), 236–8 ethyl ethanoate, 880 ethyl hydroxide, 878 ethyl maltol, 472, 514–15, 516, 526, 528 fast green FCF, 240–42 fatty acid esters, 434 FD&C blue No 1, 150 FD&C red 4, 290 FD&C yellow 5, 300 FD&C yellow 6, 296 FD4C red 3, 232 FD4C Red 40, 126 FEMA 2006, 2, 464 FEMA 2011, FEMA 2012, 660 FEMA 2109, 606 FEMA 2131, 748 FEMA 2306, 16 FEMA 2537, 702 FEMA 2611, 480 FEMA 2655, 488 FEMA 2710, 768 FEMA 3044, 512 FEMA 3129, 786 FEMA 3285, 518 FEMA 3287, 516 FEMA 3487, 514 ferric ammonium citrate, 16, 19, 22 ferric citrate, 16, 19, 22 ferric orthophosphate, 634, 636–7, 648, 683 ferric oxide, 256, 258, 262 ferric phosphate, 44, 47, 52 ferric pyrophosphate, 44, 47, 52, 634, 636, 638, 648 ferric salts, 749, 753, 757, 758 ferric sodium pyrophosphate, 44, 47 ferrous citrate, 16, 19, 22 ferrous fumarate, 28, 29, 30, 634–5, 636, 638, 648 ferrous gluconate, 634, 638, 648 ferrous lactate, 34, 36, 634, 636, 638, 648 ferrous sulphate, 634, 636, 638–9, 648 ficin (Ficus spp.), 420–21 Ficus protease/proteinase, 420 firming agent, 2, 16, 28, 44, 70, 115, 119, 512, 524, 622, 644, 700, 819, 821, 824, 827 fish and seafood products, 2, 8, 16, 19, 34, 44, 70, 82, 90, 116, 126, 134, 150, 154, 164, 188, 200, 204, 224, 228, 270, 282, 296, 300, 320, 333, 406, 420, 442, 480, 566, 570, 594, 732, 736, 740, 744, 748, 752, 756, 758, 760, 762, 764, 766, 768, 770, 796, 798, 828, 830, 834, 836, 838, 848, 852, 968 flavaxin, 584 flavour enhancers and modifier, flavouring agents/adjuvant, galactomannan, 702, 712 galactopyranoside, 526 galactopyranoxyl-D-glucitol, 940 galactosucrose, 526 gallic acid, propyl ester, 96 gallotannin/gallotannic acid, 510 gamma-7,8-dimethyltocol, 104 gardenia extract, 224 gelatin, 660, 662, 664, 666, 670, 673, 677, 685, 692, 696, 698, 699, 702, 704, 704, 708, 712, 714, 716, 724, 728 gellan, 660, 662, 664, 666, 670, 673, 677, 685, 696, 698–9, 724 gelling agent, 664, 666, 670, 672, 676, 680, 685, 696, 720, 722 gelling enhancer, 821 glacial acetic acid, glazing and coating agents, 12, 16 glucanohydrolase, 390, 394, 412, 416, 422 glucoamylase, 422–3 gluconic acid, 542 glucono-delta-lactone/GDL, 32, 33, 542–3, 544, 546, 551, 555, 556, 838–9, 959 gluconolactone, 838 glucopyranosyl, 698, 982 glucopyranosyl-D-sorbitol, 944 glucose, 422, 916, 983 glucose isomerase, 424–5 glucose oxidase, 426–7 glutamates, 478, 492, 494, 496, 518 glutamic acid, 492, 494 glutaminic acid, 518 glycanohydrolase, 444 glycerin, 882–4 glycerine, 882 glycerintriacetate, 898 glycerite, 510 glycerols, 873, 882, 897 glycerophosphates, 616 glyceryl dioleate, 892 glyceryl dipalmitate, 892 glyceryl disterate, 892 glyceryl monoleate, 892 glyceryl monoolein, 892 glyceryl monopalmitate, 344, 892 glyceryl monopalmitin, 892 glyceryl monostearate, 344 glyceryl monostearin, 892 glycine, 472, 514, 516–17, 526, 528 glycols, 872, 959 glycylalcohol, 882 glycyrrhiza or glycyrrhizin, 484, 520, 522, 526, 528, 932–6, 983 glycyrrhizinate, 932 glycyrrhizinic acid, 932 GMP, 478 GMS, 344 gold, 244–6 grapeskin extract, 142 green 3, 240 green S, 151, 209, 213, 217, 221, 241, 248–50, 253, 279 Green tea oleoresin, 110 guanylates, 478, 492, 494, 518 guar gum, 690, 692, 702–703, 704, 706, 708, 712, 714, 716, 728, 729 gum arabic, 668–9, 692, 694, 699, 700, 706, 708, 714, 716 gum ghatti, 668, 700–701, 710, 722, 726 gum karaya, 668 gum tragacanth, 668, 700, 710 halogens, 436 HEC, 704 hemicellulase or hemicellulase (Aspergillus spp.), 428, 536, 548–9 heptyl carbinol, 894 heptyl paraben, 814–15 Herbalox®, 108, 110 hexacid 898, 12 hexadienoic acid, 732, 736, 740, 744 hexahydrate, 820 hexamethylenetetramine, 796 hexamic acid, 924 hexanedioic acid, HGS, 939 high methoxyl pectin, 721 HPC, 706 humectant, 34, 70, 119, 944, 968, 1000 hydrochlorides, 552, 582 hydrogen, 562 hydrogen carbonates, 554 hydrogen peroxide, 612 1011 flavour protector, 821 Flav-R-Keep®FP-51, 108 flour and baking additives, 8, 16, 28, 32, 34, 44, 66, 70, 536, 538, 540, 542, 544, 546, 548, 550, 552, 554, 556 foaming agent, 932 folacin, 640 folate, 640 folic acid, 640–41 folinic acid, 640 food acids, 163 food colour, 122, 126, 130, 134, 138, 142, 146, 150, 154, 158, 162, 164, 172, 176, 180, 184, 188, 192, 196, 200, 204, 208, 212, 216, 220, 224, 228, 232, 236, 240, 244, 248, 252, 256, 258, 262, 266, 270, 274, 278, 282, 286, 290, 294, 296, 300, 304, 308, 312, 316, 320, 324, 328, 332, 336, 340 food orange 5, 106, 200, 204 food orange 8, 164 food packaging, 660, 690, 692, 694, 698, 702, 704, 706, 708, 712, 714, 716, 728, 786 food red 3, 196 fortification, 578, 598, 610, 612, 614, 616, 618, 620, 622, 624, 626, 628, 630, 632, 634, 636, 638, 640, 642, 644, 646, 648, 650, 652, 654, 656 Freeze-Grad®-FP-15, 108 fructose, 473, 905, 960, 961, 983 fruit acid, 151, 155, 159, 275, 279, 291 fruits, vegetable and nuts products, fumarate, 634 fumaric acid, 28, 29, 30, 489, 512, 847 fungicide, 792 furcellaran, 662, 664, 666, 670, 673, 677, 681, 685, 696–7, 720, 722, 724 Index ethyl paraben, 762 ethyl tartrate, 876 ethylene imine, 464 ethylenediamine, 464 ethylenediamine-N,N,N¢,N¢tetraacetic acid, 116 ethylenediaminetetraacetic acid (EDTA), 113, 116 ethylenesuccinic, 66 ethylformic acid, 56, 806, 808, 810 ethylic acid, 2, 464 ethylidenelactic acid, 34, 480 ethylmethylcellulose, 716 extrusion aid, 345 1012 Index hydrogen peroxide oxidoreductase, 408, 450 hydrolase, 428 hydroxy ethyl cellulose, 704–705 hydroxy ethyl methylcellulose (HEMC), 692 hydroxy propyl cellulose, 707 hydroxy propyl esters, 764, 766 hydroxy propyl methyl cellulose (HPMC), 692, 704, 706, 707, 708, 709, 714, 716 hydroxybenzoates, 760, 762, 764, 766, 768, 770, 814 hydroxybenzoic acid, 760, 762, 764, 766, 768 hydroxybutanedioic acid, 40, 488 hydroxycaproic acid, 542 hydroxyethyl methyl cellulose (HEMC), 704, 706, 708, 709, 714, 716 hydroxyl propyl cellulose, 706–707 hydroxyl propyl methyl cellulose, 708–709 hydroxylacetic acid, 2, 4, hydroxypropanoic acid, 480, 532, 888 hydroxypropionate, 530, 532 hydroxypropionic acid, 480 hydroxypropyl alginate, 722 hydroxysuccinic acid, 40, 488 Impruvol®, 90 indian gum, 700 indigo carmine, 252 indigotine, 151, 249, 252–4, 279 infant food/formula, 19, 82, 104, 106, 114, 115, 612, 614, 618, 620, 622, 626, 628, 630, 634, 636, 638, 640, 642, 644, 645, 648, 650, 652, 654, 656, 830, 848 inosinates, 478, 492, 494, 518 INS 1503, 874 INS 1518, 898 INS 1520, 896 INS 270, 888 INS 330, 830 INS 332, 860 INS 333, 822 INS 335, 854 INS 337, 846 INS 338, 858 INS 385, 828 INS 386, 834 INS 387, 856 INS 399, 850 INS 422, 882 INS 450, 836 INS 452, 852 INS 471, 892 INS 516, 826 INS 575, 838 INS 578, 824 inulinase, 430 invertase, 432 invertin, 432 iodides, 480 Ionol®CP, 90 iota-carrageenan, 672–4, 684 irocin, 317 iron ammonium citrate, 16, 19, 22 iron caprylate, 12, 13, 14 iron oxide, 256, 258 iron oxide, yellow, 262–4 isoalloxazine, 336, 584 isoamyl acetate, 868 isoascorbic acid, 76 isomalt, 905, 916, 938–9, 961, 976 isomaltose/isomaltotriose, 416 isomaltulose, 938 isopropanol, 886–7 isopropyl alcohol, 886 isopropyl citrate, 16, 19, 22, 114, 830, 840, 859 kappa-carrageenan, 676–8, 684, 696 karaya gum, 700, 710–11, 726 ketones, 773, 775, 777, 779, 781, 782, 784 L(+)ascorbic acid sodium salt, 82 L(+)-tartaric acid, 118 L-2,3-dihydroxybutane-dioic acid, 118 lactase, 400 lactates, 480, 486, 532 LACTEM, 356 lactic acid, 34, 35, 36, 480–82, 489, 508, 510, 512, 532, 888–9 lactic acid (D isomer) CAS 10326–41–7, 34 lactic acid (DL mixture) CAS 598–82–3, 34 lactic acid (L isomer) CAS 79–33–4, 34 lactic acid esters, 351, 373 lactic acid esters of mono- and diglycerides of fatty acids, 356–7 lactitol, 940–42 lactococcus lactis, 794 lactoflavin, 336 lactoflavine, 584 lactoglycerides, 356 lactone, 24 lactylated mono- and diglycerides, 356 lactylated monoglycerides, 356 lambda-carrageenan, 680–82, 684 laminarinase, 402 L-ascorbic acid, 76, 77, 82, 606–608, 610 L-ascorbic acid and erythorbic acid, 76 L-ascorbic acid: 1-ascorbic acid, 76 L-ascorbyl palmitate, 80 laughing gas, 564 L-cysteine hydrochloride, 552–3 leavening agent, 36 lecithin, 87, 104, 113, 366–7, 370 L-glutamic acid, 518–19 lichenic acid, 28 licorice/licorice root extract, 472, 484, 520, 522, 528, 933 lime acetate, 818 lime water, 510 limestone, 616, 618, 620, 622, 625 lipase, 434 lipids, 749, 753, 757, 758, 769 Liquinat®, 114 litholrubine BK, 266–8 locust bean gum, 673, 677, 685, 690, 692, 697, 702, 704, 706, 708, 712–13, 714, 716, 728, 729 low methoxyl pectin, 721 L-tartaric acid, 512–13, 831 lubrication, 345 lutein, 324–6 Luxon 1576, 1626, 478 lycopene, 328–30, 333 MAG, 472 maganese citrate, 848 Magnasweet®, 472 magnesite, 642 magnesium adipate, magnesium caprylate, 12, 13, 14 magnesium carbonate, 642, 644 magnesium carbonate hydroxide, 642–3 magnesium chloride, 642, 644 magnesium chlorophyll, 208 magnesium citrate, 16, 19, 22 magnesium fumarate, 28, 29, 30 magnesium glycerophosphate, 44, 47, 52 magnesium hydroxide, 642, 644 magnesium oxide, 642, 644–5 magnesium phaeophytin, 208 magnesium phosphate, 47, 48, 52, 642, 644 magnesium phosphate, dibasic, 44 magnesium phosphate, monobasic, 44 magnesium stearate, 642, 644 magnesium sulphate, 486–7, 501, 522, 524, 642, 644, 847 magnesium sulphate heptahydrate, 522 malic acid, 40, 41, 42, 480, 488–91, 508, 510, 512 malic acid (DL form) CAS 617–48–1, 40 malic acid (L form) CAS 97–67–6, 40 maltitol, 905, 944–8 maltodextrin, 668, 700 maltol, 959 malvidin (3,4¢,5,7-tetrahydroxy-3¢5¢dimethdxyflavylium chloride), 142, 145 manganese acetate, 2, 4, manganese caprylate, 12, 13, 14 manganese citrate, 16, 19, 22 manganese glycerophosphate, 44, 48 mannitol, 950–54 mannose, 950 meat poultry and egg products, metacetonic acid, 56 metallo-neutral proteases, 436 metals, 859 metaphosphates, 852 methanecarboxylic/acid, 2, 464 methanol, 887, 890–91 methionine, 87 Methocel, 714 methyl acetate, 2,4,5 methyl alcohol, 890 methyl cellulose (MC), 692, 714–15, 716 methyl ethyl cellulose (MEC), 692, 716–17 methyl glycol, 896 methyl hydroxide, 890 methyl para-hydroxybenzoate, 768–9 methyl vinyl ether, 821 methyl-4-hydroxybenzoate, sodium salt, 770 methylacetic acid, 56, 806, 808, 810 N,N¢-1,2-ethanediylbis[N(carboxymethyl)glycine], 116 N-acetylglucosamine, 910 NADH, 418 Naringinase (Penicillium spp.), 440 natural green 3, 208, 216 natural green 5, 212, 220 natural spice extract, 108 natural tocopherol, 574, 576, 594–5 natural yellow 26, 106, 596 n-caprylic acid, 12 Neo-Cebitat®, 76 neo-fat 8, 12 niacin, 580, 602 niacinamide, 580, 602–603 nicotinamide, 602 nicotinamide-ascorbic complex, 606, 646 nicotinic acid, 580–81, 602 ® Nipa 49, 96 Nipagallin® P, 96 Nipantiox®, 86 Nisaplin®, 794 nisin, 734, 737, 741, 745, 794–5 nitric acid, 464 nitrite, 804 nitrogen monoxide or dinitrogen monoxide, 564 octanoic acid, 12 octanol, 894 octic acid, 12 octyl alcohol, 894–5 octyl gallate, 96, 97 oleovitamin D2, 626, 632 oleum, 464 orange, 123 orange 5, 596 orange 7, 236 orange yellow S, 296 orthophosphate, 622, 624, 634, 842, 844, 850 orthophosphoric acid, 44, 858 oxidation, 610, 612, 614, 646, 646 oxides, 464 oxidising agent, 147, 164, 238, 420, 442, 448, 480, 510, 567 oxygen, 773, 775, 777, 779, 781, 782, 784 oxygen 1-oxidoreductase, 426 oxystearin, 856 ozon, 566 ozone, 566–7 packaging gas, 560, 562, 564, 566, 568, 570 palatinose, 938 palmitory-L-ascorbic acid, 80 pancreatin, 745 pantothenic acid, 592, 600 papain, 442–3 papayotin, 442 paprika oleoresin, 332 paprika;paprika extract/powder, 94, 139, 147, 193, 201, 205, 297, 321, 329, 332–5 parabens, 760, 762, 764, 768 paralactic acid, 888 patent blue V, 151, 249, 253, 278–80 pectin, 665, 667, 670, 690, 720–21, 725, 959, 994 pectin sugar, 912 pectinase, 444 pectinate, 720 pectinic acid/pectic acid, 720 PEG 20 mono- and diglycerides, 364 pelartionidin (3,5,7-trimydroxy-2-(4hydroxypmenyl)-1benzopyrilium chloride), 142, 145 penicillin amidase, 446 penicillin amidohydrolase, 446 pentahydrate, 472 pentosanase, 548 peonidin (3,4¢,5,7-tetrahydroxy-3¢methdxyflavylium chloride), 142, 145 pepsin (porcine mucosa), 448–9 pepsinum, 448 peroxidase, 450 peroxides, 147, 164, 238 pet foods, 256, 258, 262, 600, 698, 702, 712 petunidin (3,3¢,4¢,5,7-pentamydroxy5¢-methdxyflavylium chloride), 142, 145 PG, propyl gallate, 87, 91, 96, 113, 116 PGA, 722 PGE, 368 PGMS/PGME, 372 PGPR, 370 pH control agent, 2, 8, 12, 16, 24, 28, 29, 32, 34, 35, 40, 44, 56, 62, 66, 70, 119, 480, 489, 508, 510, 512, 530, 532, 568, 642, 644, 847 pharmaceutical, 472, 488, 512 phenyketonurics, 919 phenylalanine, 919 phenyl-alpha-(4-N-ethyl-3-sulfonato benzyl imino)cyclohexa-2,5dienylidene) toluene-2solfonate, 150 phenylbenzenes, 786 phenylcarbinol, 870 phenylformic acid, 748 phenylmenthyl alcohol, 870 phenylphenol, 788, 790 phosphates, 464, 542, 544, 546, 550, 555, 622, 624, 625, 636, 829, 835, 836, 842, 853, 858 phosphatidylcholine, 366 phosphoric acid, 44, 52, 87, 512, 831, 840, 850, 858–9, 983 phylloquinone, 598 phytodione, 598 phytonadione, 598 pickling agent, 889 picolinic acid, 580 polydextrose, 688, 694, 718 polygalacturonic acid, 720 polyglycerol esters, 368, 370 polyglycerol esters of fatty acids, 368–9 polyglycerol polyricinoleate, 370–71 polyglyceryl esters of fatty acids, 368 polymannuronate, 670 polymannuronic acid, 664 polyols, 939, 941 polyoxyethylene monoglycerides, 364 polyphenolics, 458 polyphosphate, 734, 737, 741, 745, 852 polysaccharide, 660, 662, 664, 666, 668, 670, 672, 676, 680, 684, 1013 nitrogen or nitrogen gas, 570–71 nitrous acid, 798, 800 nitrous oxide, 564 n-octoic acid, 12 n-octyl alcohol, 887, 891 n-octylic acid, 12 nondairy products, 303, 304, 364 non-ionic surfactants, 734, 742, 745 non-nutritive sweetener, 526, 902 norbixin, 138 n-propyl-3,4,5-trihydroxybenzoate, 96 NSC-2752, 28 nucleotides, 773, 775, 777, 779, 781, 782, 784 NutraSweet, 914 nutrient, 106 nutritive additives, 16, 28, 34, 44, 574, 576, 578, 580, 582, 581, 586, 588, 592, 596, 598, 602, 604, 606, 610, 612, 614, 616, 618, 620, 622, 624, 626, 630, 632, 634, 636, 638, 640, 642, 644, 646, 648, 650, 652, 654, 656, 914, 932, 938, 940, 944, 950, 956, 958, 1000 Index methylacetopyronone, 24 methylcellulose, 700 methylcellulose (MEC), 704, 706, 707, 708, 709, 714, 716, 722 methylcobalamin, 630 microbial chymosin, 438 microbial rennet, 438 microcrystalline cellulose, 718–19 milk acid, 34, 480 milk proteins, 700 mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids, 358 molten adipic acid, monascine, 270 monascorubine, 270 monascorubramine, 270 monascus, 270–73 monellin, 956 monglyceride citrate, 859 mono- and di- glycerides of fatty acids – saturated, 344–6 mono- and di- glycerides of fatty acids – unsaturated, 348–9 mono- and diacetyl tartaric acid, 354 mono- and diglycerides, 364, 367, 368, 892–3 mono-, di-, tri-potassium citrate, 16, 20, 22, 114 mono-, di-, tri-sodium citrate, 16, 22, 114 monoammonium glycyrrhizin, 932 monocalcium orthophosphate, 544, 550, 556 monocarboxylic acid, Mono-Di, 344 monoglyceride citrate, 16, 20, 22, 352, 840 monoglycerides, 374, 376 monopotassium tartrate, 546–7, 551 monosodium ascorbate, 82 monosodium glutamate, 480, 494, 496–8, 518, 529 mono-t-butyl hydroquinone, 100 MT-AP, 80 1014 Index 688, 690, 692, 694, 696, 698, 700, 702, 704, 706, 708, 710, 712, 714, 716, 718, 720, 722, 724, 726, 728, 769 polysorbates, 367, 368, 380–81 polyvalent ions, 721 pomalus acid or pomalous acid, 40, 488 ponceau 4R, 123, 127, 135, 144, 164, 185, 189, 197, 233, 259, 282–4, 309 ponceau SX, 290–92 potassium, 685, 673, 677, 697 potassium acetate, 2, 4, 5, 819 potassium acid tartrate, 70, 71, 72, 118 potassium alginate, 662, 664, 666, 670, 723, 724–5 potassium benzoate, 733, 737, 741, 745, 748, 756–9 potassium bitartrate, 70, 72, 118 potassium bromate, 355 potassium caprylate, 12, 13, 14 potassium chloride, 500–502, 530 potassium citrate, 830 potassium dihydrogen citrate, 860 potassium disulphite, 780 potassium fumarate, 28, 29, 30 potassium glutamate, 494–5 potassium glycerophosphate, 44, 48, 53 potassium lactate, 34,36 potassium metabisulphite, 772, 774, 776, 778, 780–81, 782, 784 potassium nitrate, 804–805 potassium nitrite, 798–9, 800 potassium phosphate, 48, 53 potassium phosphate, dibasic, 44, 842–3, 844–5 potassium phosphate, monobasic, 44 potassium polymannuronate, 724 potassium propionate, 56, 58, 59, 733, 737, 741, 745, 812 potassium pyrophosphate, 44, 48, 53 potassium salt, 126, 134, 150, 154, 158, 196, 232, 240, 248, 252, 274, 278, 282, 286, 290, 296, 300, 308, 740 potassium sodium tartrate, 846–7 potassium sorbate, 733, 740–42, 745 potassium tripolyphosphate, 44, 48, 53 preservatives, 2, 8, 12, 16, 24, 28, 32, 34, 40, 44, 56, 62, 66, 70, 480, 568, 606 preserves, 760, 764, 766, 768, 770, 830 Pristene®, 80, 104, 108, 112 processing aid, 486, 504, 524, 566, 568, 570, 642, 644, 648, 668, 688, 700, 718, 894 Progallin® P, 96 propane-1,2-diolesters of fatty acids, 372 propanediol, 722 propanetricarboxylic acid, 822 propanetriol, 882 propanetriol triacetate, 898 propanoic acid, 56, 530, 806, 808, 810 propanol, 886, 891 propenylacrylic acid, 732, 736, 740 propionic acid, 56, 57, 59, 734, 737, 741, 745, 806–807 propyl gallate (PG), 87, 91, 96, 113, 116, 829 propyl-4-hydroxybenzoate, 764–5 propyl-4-hydroxybenzoate, sodium salt, 766 propylene glycol, 873, 883, 896 propylene glycol esters of fatty acids, 372–3 propylene glycol monostearate & palmitate, 351 propyleneglycol alginate, 722–3 protein, 706, 708, 714, 716, 721, 722, 769 protium, 562 provitamin A, 106, 596 prozoin, 56 pseudoacetic acid, 56 pteroylglutamic acid, 640 pullulanase, 452 pyridinecarboxamide, 602 pyridoxine, 578,582 pyridoxine hydrochloride, 582–3 pyrodextrin, 668 pyroligneus acid, 464 pyrophosphates, 829, 835, 836 pyrosulphite, 780 quinoline yellow, 286 red red red red red 1, 290 10, 308 101, 102, 258 14, 232 2G, 127, 135, 144, 189, 197, 233, 283, 308–10 red 7, 282 red algae, 468, 470 red iron oxide, 258–60 red, natural 2, 270 reduced elemental iron, 648–9 reducing agents, 76, 420, 436, 442, 448, 606, 631, 640 release agent, 874, 892 rennet, 454–5 rennin, 454 retinal, 652 retinol, 650, 652–3, 654 retinyl acetate, 650–51, 652, 654 retinyl palmitate, 650, 652, 654–5 riboflavin, 193, 229, 287, 301, 336–8, 341, 584–5, 586 riboflavin, phosphate ester, 340 riboflavin, sodium salt, 340 riboflavin-5¢-phosphate, 337, 340–42 riboflavin-5¢-phosphate sodium salt, 584, 586–7 ribonucleotide, 959 rosemary extract, 108 rubin, 266 rubropunctatamine, 270 rubrupunctatine, 270 saccharin, 473, 529, 905, 916, 926, 958–66, 989, 993 saccharose esters, 382 safflower,yellow, 205, 225, 229, 287, 301, 316–18 saffron extract, 224 salt substitutes, 492, 494, 518 sandal wood, saunderswood, 320 sanitizer, 45 santalin, 320–22 santoquine, 94 seasoning, 468 sequestrant, 76, 114, 118, 119, 512, 545, 544, 610, 818, 820, 822, 824, 826, 828, 830, 834, 836, 838, 840, 842, 844, 848, 820, 852, 854, 856, 858, 860 silver, 294–5 silver nitrate, 847 SMG, 360 snack foods, 90, 100, 104, 108, 110, 126, 158, 196, 240, 248, 270, 286, 296, 300, 320, 344, 354, 478, 544 sodium, 673, 677, 697 sodium 0-phenylphenate®®, 790 sodium acetate, 2, 4, 5, 18, 819 sodium acid acetate, 62 sodium acid pyrophosphate, 44, 49, 53, 544, 545, 551, 555, 556, 858 sodium acid sulphite, 776 sodium alginate, 504–506, 662, 723, 725 sodium aluminium phosphate, 44, 49, 53, 546, 551, 556–7, 858 sodium ascorbate, 82, 76, 606, 610, 614, 646 sodium benzoate, 25, 30, 151, 733, 737, 741, 745, 748, 752–4 sodium bicarbonate, 253, 554 sodium bisulphite, 772, 774, 776–7, 778, 780, 782, 784 sodium caprylate, 12, 13, 14 sodium carbonate, 253 sodium chloride, 734, 737, 741, 745, 749, 753 sodium citrate, 20, 21, 830 sodium cyclamate, 924 sodium dehydroacetate, 24 sodium diacetate, 62, 819 sodium dihydrogen EDTA, 116 sodium dioctyl sulfosuccinate, 386 sodium erythorbate, 76 sodium fumarate, 28, 29, 30 sodium gluconate, 959 sodium glycinate, 516 sodium hexametaphosphate, 852 sodium hydrogen carbonate, 554–5 sodium hydrogen diacetate, 62 sodium hydroxide, 287, 297, 301 sodium lactate, 34, 36, 501, 532–3 sodium metabisulfite/sodium metabisulphite, 9, 552, 772, 774, 776, 778–9, 780, 782, 784 sodium metaphosphate, 44, 49, 53 sodium monohydrogen phosphate, 850 sodium nitrate, 802–803 sodium nitrite, 798, 800–801 sodium peroxide, 568 sodium phosphate, 50, 53, 842, 845, 850 sodium phosphate, mono-, di-, tribasic, 44 sodium polymannuronate, 504, 662 sodium polyphosphate, 44, 50, 852–3 sodium potassium bitartrate, 70, 72 sodium propionate, 56, 58, 59, 733, 737, 741, 745, 808–809 sodium pyrophosphate, 44, 50, 53 sodium pyrosulfite, 778 sodium saccharin, 958 sodium salt, 278 tagetes, 324 Talin, 528, 529, 992 tannase, 458 tannic acid, 480, 489, 508, 510–11 tannic acid acylhydrolase, 458 tara gum, 702, 712 tartarate, 542, 555 tartaric acid, 9, 30, 70, 71, 72, 118, 480, 489, 508, 510, 846, 859 tartaric acid (D,L anhydrous form), 70 tartaric acid (L-form) CAS 87–69–4, 70 tartaric acid esters of mono- and diglycerides of fatty acids, 362 tartrates, 831 tartrazine, 205, 225, 229, 237, 263, 287, 300–303, 317, 337, 341 TBHQ, 87, 91, 97 tea extract, 110 Teabalox®, 110 Tenite®, 104 Tenox®, 86, 90, 96, 100, 112 tert-butyl hydroquinone (TBHQ), 100 tetraphosphates, 852 tetrasodium pyrophosphate, 44, 50, 53 texture modifying agent, 866, 892 TGS, 988 thaumatin, 472, 484, 514, 516, 520, 522, 526, 528–9, 903, 905, 992–8 thiabendazole, 792 thiamin, 588, 590, 604 thiamin chloride, 588 thiamin hydrochloride, 588–9, 590, 604 thiamin mononitrate, 588, 590–91, 604 thiamine, 773, 775, 777, 779, 781, 782, 784 thiamine nitrate, 590 thickening agent, 660, 662, 664, 666, 668, 670, 672, 676, 680, 685, 690, 692, 694, 696, 698, 700, 702, 706, 708, 710, 712, 714, 716, 718, 720, 726, 728 thiodipropionic acid, 59, 87 thiopropionic acid, 56, 59 titanium dioxide, 304–306 titanium oxide, 163 tocopherol, 147, 164, 596, 598, 651, 652, 655, 829 tocopherol, alpha,(dl),gamma, delta, (synthetic), 77, 81, 104, 112 tocopherol, mixed and natural concentrate, 104, 112 tofu coagulant, 486 tragacanth, 710 tragacanth gum/gum tragacanth, 726–7 trans-1,2-ethylenedicarboxylic acid, 28 trans-beta-apo-8¢-carotene-aldehyde, 146 trans-butenedioic acid, 28 triacetin, 898 triacetyl glycerin, 898–9 triacylglycerol acylhydrolase, 434 triatomic oxygen, 566 tricalcium citrate, 822 trichlorogalactosucrose, 988 triethyl citrate, 16, 21, 22, 114, 830 trihydroxypropane, 882 tripotassium citrate, 16, 20 tripotassium phosphate, 22 trisodium 2-hydroxy-1-(4-sulfonate1-naphthylazo) naphthalene3–6-disulfonate, 134 trisodium citrate, 16 trisodium phosphate, 22 trypsin, 460 tumeric, 225, 228, 317 tweens, 380 U-1149, 28 USAF EK-P-583, 28 vegetable carbon, 312–14 vegetable pepsin, 442 Vianol®, 90 vinegar acid, 464 vinegar salts, 818 vinegar, pickles and sauces, 2, 8, 16, 32, 34, 41, 44, 66, 126, 138, 168, 172, 176, 180, 184, 188, 204, 208, 212, 216, 220, 228, 286, 296, 300, 316, 320, 328, 332, 594, 596, 824, 828, 830, 888, 902, 914, 924, 932, 944, 958, 968, 988 viscosity reduction, 366 vitamin A, 147, 650, 652, 654 vitamin B1, 604, 625 vitamin B1 hydrochloride, 588 vitamin B1 nitrate, 590 vitamin B12, 630 vitamin B2, 336, 584 vitamin B2 phosphate sodium, 586 vitamin B3, 580 vitamin B5, 592, 600 vitamin B6, 578 vitamin B6 hydrochloride, 582 1015 sugars, 773, 775, 777, 779, 781, 782, 784 sugars, sugar preserves, and confectionery, sulphides, 831, 859 sulphite ammonia caramel, 180–82 sulphites, 859 sulphonates, 126, 158, 196, 284, 290, 296 sulphonates, di, 252, 274, 282, 286, 308 sulphur dioxide, 135, 140,144, 151, 155, 156, 159, 185, 193, 197, 201, 205, 209, 213, 217, 221, 229, 233, 249, 253, 275, 279, 301, 317, 321, 325, 329, 333, 337, 341, 552, 734, 737, 741, 745, 749, 753, 772–3, 774, 776, 778, 780, 782, 784 sulphurous acid, 774 sulphurous anhydride, 772 sulphurous oxide, 772 sunset yellow, 139, 147, 193, 201, 205, 225, 237, 296 surface coating, 130, 244, 256, 258, 294, 304 surface-active agent, 504, 520, 522 Sustane®, 86, 90, 96, 100 sweetener, 516, 910, 912, 914, 924, 932, 938, 940, 944, 950, 956, 968, 982, 988, 992, 1000 synthetic colours, 994 Index sodium sorbate, 733, 736–8, 741, 745 sodium stearoyl lactylate, 374–5 sodium stearyl fumarate, 28, 29, 30 sodium sulfite, 772, 774–5, 776, 778, 780, 782, 784 sodium tartrate, 70, 72, 118, 854–5 sodium tripolyphosphate, 44, 50, 53, 858 sodium-L-ascorbate, 82 solvent, 2, 16, 34, 35, 862, 866, 868, 870, 872, 874, 876, 878, 880, 882, 886, 888, 890, 892, 894, 896, 898 sorbates, 489, 749, 753, 757, 758 sorbic acid, 732–4, 736, 740, 741, 745 sorbitan esters of fatty acids, 378–9, 380 sorbitol, 873, 883, 897, 905, 939, 961, 968–81, 1000 soups and sauces, 590 soxa lecithin, 384 SPANS, 378 spice/flavour, 316, 320, 886, 890, 892 SSL, 355, 374, 388 Stabex®, 108 stabiliser, 2, 12, 16, 28, 70, 94, 119, 345, 349, 350, 351, 372, 504, 516, 545, 610, 622, 624, 651, 655, 660, 662, 664, 666, 668, 670, 672, 676, 680, 685, 690, 692, 694, 696, 698, 700, 702, 706, 708, 710, 712, 714, 718, 720, 726, 728, 842, 845, 847, 854, 860 starch hydrolysis product (SHPs), 688, 718 starches, 690, 692, 702, 704, 706, 708, 712, 714, 716, 728 stearyl citrate, 16, 20, 22, 830 stearyl monoglyceridyl citrate, 16, 20, 22 stearyl tartrate, 388 steriliser, 780 stevioside, 916, 961, 982–6, 989, 993 streptococcus lactis, 794 strong acids, 821 strong alkalis, 859 strong bases, 831 subtillisin, 456 succinic acid, 66, 67, 68, 480, 489, 508–509, 510, 512 succinic acid esters, 355 succinic acid esters of mono- and diglycerides of fatty acids, 360–61 succinic acid, diethyl ester, 68 succinic anhydride, 66, 67, 68 succinylated monoglycerides, 360 sucralose, 472, 514, 516, 526, 528, 961, 988–91 sucrase, 432 sucrose, 473, 734, 737, 741, 745, 749, 753, 757, 758, 905, 916, 926, 938, 941, 945, 960, 961, 983, 988 sucrose esters, 360, 367, 374, 380 sucrose esters of fatty acids, 382–3 sugar beet, 404 sugar manufacturing, 410, 452 1016 Index vitamin C, 606, 610, 614, 638, 646 vitamin C stabilizer, 772, 782, 784 vitamin C, vitamin C-sodium salt, 76, 82 vitamin C-palmitate, 80 vitamin D, 632 vitamin D2, 626, 632 vitamin D3, 626 vitamin E, 104, 112, 574, 594 vitamin E acetate, 576 vitamin G, 584 vitamin H, 612 vitamin K1, 598 vitamin M, 640 vitamin supplement, 104 white 6, 304 wroumin, 317 xanthan, 662, 644, 666, 670, 673, 677, 681, 685, 690, 691, 692, 694, 696, 702, 703, 704, 706, 708, 712, 713, 714, 716, 718, 720, 722, 724, 728–9, 994 xanthophylls, 324 xylanase, 462 xylitol, 529, 939, 961, 1000–1003 yellow 13, 286 yellow 3, 296 yellow 4, 300 yellow fat, 138 yellow iron oxide, 262 yellow, 42, 43, 262 yellow, natural, 228 yellow, natural 27, 328 yellow, natural 5, 316 yellow, quinoline, 237, 263, 286–8, 301, 325, 337, 341 yellow, sunset, 296–8, 317, 325, 329, 333 zinc acetate, 2, 4, zinc oxide, 656 zinc sulphate, 656 zinc sulphate monohydrate, 656– [...]... prudent use of approved food additives continues to be important in the food industry 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 The Food Additives Data Book contains practical information about a wide range of food additives They are... and A L Branen (Eds.), Antimicrobials in Foods, 2nd edn., Marcel Dekker, Inc., New York, pp 95–136 Food Chemicals Codex (1981) 3rd edn., Committee on Food Chemicals Codex, Food and Nutrition Board, Institute of Medicine, National Academy of Sciences, National Academy Press, Washington, DC Food Chemicals Codex (1996) 4th edn., Committee on Food Chemicals Codex, Food and Nutrition Board, Institute of Medicine,... (Eds.), Food Additives Marcel Dekker, Inc., New York, pp 477–510 Doores, S (1993) Organic Acids In: Davidson, P M., and A L Branen (Eds.), Antimicrobials in Foods, 2nd edn., Marcel Dekker, Inc., New York, pp 95–136 Food Chemicals Codex (1981) 3rd edn., Committee on Food Chemicals Codex, Food and Nutrition Board, Institute of Medicine, National Academy of Sciences, National Academy Press, Washington, DC FOOD. .. practising food technologist 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... 477–510 In: Branen, A L., Davidson, P M., and S Salminen (Eds.), Food Additives Marcel Dekker, Inc., New York, Ch 13 Doores, S (1993) Organic Acids In: Davidson, P M., and A L Branen (Eds.), Antimicrobials in Foods, 2nd edn., Marcel Dekker, Inc., New York, pp 95–136 Food Chemicals Codex (1981) 3rd edn., Committee on Food Chemicals Codex, Food and Nutrition Board, Institute of Medicine, National Academy... intake for humans of acetic acid and its calcium, potassium and sodium salts is not limited 5 Food Chemicals Codex (1996) 4th edn., Committee on Food Chemicals Codex, Food and Nutrition Board, Institute of Medicine, National Academy of Sciences, National Academy Press, Washington, DC Lewis, R J., Sr (1989) Food Additives Handbook Van Nostrand Reinhold, New York Lide, D R (Ed.) (1993) Handbook of Chemistry... TECHNOLOGY OF USE IN FOODS: SYNERGISTS: FOOD SAFETY ISSUES: LEGISLATION: REFERENCES: 10 ALTERNATIVES: Diisobutyl adipate can be used as a component of adhesives and a plasticiser for food packaging materials at levels not to exceed good manufacturing practices Acidulants Adipic acid Doores, S (1990) pH Control Agents and Acidulants In: Branen, A L., Davidson, P M., and S Salminen (Eds.), Food Additives Marcel... Alberta 6826 40th Avenue Edmonton Alberta Canada T6K 1B4 Part 9—Nutritive Additives Lori W Léger Food Scientist Prince Edward Island Food Technology Centre PO Box 2000 101 Belvedere Avenue Charlottetown Prince Edward Island Canada C1A 7N8 Part 13—Solvents Lynn M McMullen Associate Professor, Food Microbiology Department of Agricultural, Food & Nutritional Science University of Alberta 4–10 Agriculture Forestry... Edward Island Food Technology Centre PO Box 2000 101 Belvedere Avenue Charlottetown Prince Edward Island Canada C1A 7N8 Fereidoon Shahidi, PhD, FCIFST, FACS Professor of Food Biochemistry Department of Biochemistry, Memorial University of Newfoundland St John’s Newfoundland Canada A1B 3X9 Lily Hong-Shum, MSc Food Scientist, R&D Newlywed Foods 9110-23 Ave Edmonton, Alberta Canada T6N 1H9 formerly Food Scientist... Press, Washington, DC FOOD SAFETY ISSUES: LEGISLATION: REFERENCES: Acidulants 14 Caprylic acid Food Chemicals Codex (1996) 4th edn., Committee on Food Chemicals Codex, Food and Nutrition Board, Institute of Medicine, National Academy of Sciences, National Academy Press, Washington, DC Lewis, R J., Sr (1989) Food Additives Handbook Van Nostrand Reinhold, New York Lide, D R (Ed.) (1993) Handbook of Chemistry