FOOD ADDITIVES DATA BOOK FOOD ADDITIVES DATA BOOK SECOND EDITION Edited by Jim Smith Prince Edward Island Food Technology Centre Charlottetown Canada Lily Hong-Shum Food Science Consultant Alberta Canada Thiseditionfirstpublished2011(cid:1)2003,2011byBlackwellPublishingLtd. BlackwellPublishingwasacquiredbyJohnWiley&SonsinFebruary2007.Blackwell’spublishingprogramhas beenmergedwithWiley’sglobalScientific,TechnicalandMedicalbusinesstoformWiley-Blackwell. Registeredoffice: JohnWiley&SonsLtd,TheAtrium,SouthernGate,Chichester,WestSussex, PO198SQ,UK Editorialoffices: 9600GarsingtonRoad,Oxford,OX42DQ,UK TheAtrium,SouthernGate,Chichester,WestSussex,PO198SQ,UK 2121StateAvenue,Ames,Iowa50014-8300,USA Fordetailsofourglobaleditorialoffices,forcustomerservicesandforinformationabouthowtoapplyforpermission toreusethecopyrightmaterialinthisbookpleaseseeourwebsiteatwww.wiley.com/wiley-blackwell. Therightoftheauthorstobeidentifiedastheauthorsofthisworkhasbeenassertedinaccordancewiththe UKCopyright,DesignsandPatentsAct1988. Allrightsreserved.Nopartofthispublicationmaybereproduced,storedinaretrievalsystem,ortransmitted,inany formorbyanymeans,electronic,mechanical,photocopying,recordingorotherwise,exceptaspermittedbythe UKCopyright,DesignsandPatentsAct1988,withoutthepriorpermissionofthepublisher. Designationsusedbycompaniestodistinguishtheirproductsareoftenclaimedastrademarks.Allbrandnames andproductnamesusedinthisbookaretradenames,servicemarks,trademarksorregisteredtrademarksoftheir respectiveowners.Thepublisherisnotassociatedwithanyproductorvendormentionedinthisbook.Thispublication isdesignedtoprovideaccurateandauthoritativeinformationinregardtothesubjectmattercovered.Itissoldonthe understandingthatthepublisherisnotengagedinrenderingprofessionalservices.Ifprofessionaladviceorotherexpert assistanceisrequired,theservicesofacompetentprofessionalshouldbesought. LibraryofCongressCataloging-in-PublicationData Foodadditivesdatabook/editedbyJimSmith,LilyHong-Shum.–2nded. p.cm. Includesbibliographicalreferencesandindex. ISBN978-1-4051-9543-0(hardback) 1. Foodadditives–Handbooks,manuals,etc. I.Smith,Jim,1953-II.Hong-Shum,Lily. TX553.A3F5622011 664’.06–dc22 2010043544 AcataloguerecordforthisbookisavailablefromtheBritishLibrary. Thisbookispublishedinthefollowingelectronicformats:ePDF[9781444397727];WileyOnlineLibrary[9781444397741]; ePub[9781444397734] Setin9/11ptTimesNewRomanPSbyThomsonDigital,Noida,India 1 2011 Contents List ofContributors xv How to Use This Book xvii Part 1 Acidulants 1 Aceticacid 2 Adipicacid 6 Caprylic acid 10 Citricacid 14 Dehydroaceticacid 20 Fumaric acid 22 Glucono-delta-lactone 26 Lactic acid 28 Malicacid 32 Phosphoric acid 36 Propionic acid 46 Sodium diacetate 50 Succinic acid 52 Tartaric acid 56 Part 2 Antioxidants 59 Ascorbic acid andisomers (L-ascorbic acid and erythorbic acid) 60 Ascorbyl palmitate 62 Beta-carotene 64 Butylated hydroxyanisole (BHA) 66 Butylated hydroxytoluene (BHT) 70 Tert-Butylhydroquinone (TBHQ) 74 Calcium ascorbate 76 Citricacid and its salts 78 Ethoxyquin 80 Ethylenediaminetetraacetic acid (EDTA) 82 Propyl gallate (PG) 84 Rosemary extract; natural spice extract 88 Sodium ascorbate 90 L-Tartaric acid 92 Tea extract 94 Tocopherols, mixeda (DL), gand d (synthetic) 96 Tocopherol, mixednatural concentrate 98 vi Part 3 Colourings 101 Alkanet 102 s Allura Red AC 106 nt e Aluminium 110 nt o Amaranth 114 C Ammonia caramel 118 Annatto 122 Anthocyanin 126 Beetroot Red 130 Beta-apo-80-carotenal (C30) 134 Black iron oxide 138 Brilliant Black BN 140 Brilliant Blue FCF 144 Brown FK 148 Brown HT 152 Calcium carbonate 156 Canthaxanthin 158 Carmine 162 Carminic acid 166 Carmoisine 170 Beta-carotene 174 Caustic sulphite caramel 178 Chlorophyll 182 Chlorophyllins 186 Copperchlorophylls 190 Copperchlorophyllins 194 Curcumin 198 Erythrosine 202 Ethyl ester of beta-apo-80-carotenoic acid(C30) 206 FastGreen FCF 210 Gardenia Yellow 214 Gold 218 Green S 222 Indigotine 226 Litholrubine BK 230 Lutein 234 Lycopene 238 Mixed carotenes 242 Paprika extract 246 Patent Blue V 250 Plain caramel 254 Ponceau4R 258 PonceauSX 262 Quinoline Yellow 266 Red iron oxide 270 Riboflavin 274 Riboflavin-50-phosphate 278 Safflower 282 Santalin 286 Silver 290 Sulphite ammonia caramel 294 vii Sunset Yellow 298 Tartrazine 302 s Titaniumdioxide 306 nt e Vegetable carbon 310 ont C Yellow iron oxide 314 Part 4 Emulsifiers 317 Aceticacid esters ofmono- anddiglyceridesof fatty acids 318 Ammonium phosphatides 320 Calcium stearoyl lactylate 322 Citricacid esters of mono- and diglyceridesof fatty acids 324 Diacetyl tartaric acid esters ofmono- and diglyceridesof fatty acids 326 Dioctyl sodium sulphosuccinate 328 Ethoxylated mono- and diglycerides offatty acids 330 Lactic acid estersof mono- and diglycerides of fatty acids 332 Lecithins 334 Mixed acetic and tartaric acid esters ofmono- and diglyceridesof fatty acids 336 Mono- and diglyceridesof fatty acids – saturated 338 Mono- and diglyceridesof fatty acids – unsaturated 342 Polyglycerol estersof fatty acids 344 Polyglycerol polyricinoleate 346 Polysorbates 348 Propylene glycol estersof fatty acids 350 Sodium, potassium,calcium and magnesium salts of fatty acids 352 Sodium stearoyl lactylate 354 Sorbitan esters offattyacids 356 Stearyl tartrate 358 Succinic acid estersof mono- and diglycerides offattyacids 360 Sucrose estersof fatty acids 362 Tartaric acid estersof mono- and diglycerides offattyacids 364 Part 5 Enzymes 365 Alpha-amylase 366 Alpha-galactosidase 368 Amyloglucosidase 370 Anthocyanase 372 Asparaginase 374 Beta-amylase 376 Beta-galactosidase 378 Beta-glucanase 380 Beta-glucosidase 382 Bromelain 384 Catalase 386 Cellobiase (Aspergillusniger) 388 Cellulase 390 Chymosin A 392 Chymotrypsin(pancreatic) 394 Dextranase (Penicillium spp.) 396 Diacetyl reductase (Aerobacter aerogenes) 398 viii Ficin (Ficus spp.) 400 Glucoamylase 402 Glucose isomerase 404 s nt Glucose oxidase 406 e nt Hemicellulase (Aspergillus spp.) 408 o C Hexose oxidase 410 Inulinase 412 Invertase 414 Isoamylase 416 Laccase 418 Lipase 420 Lysozyme hydrochloride 422 Malt carbohydrase 424 Metallo-neutralproteases 426 Microbial rennet 428 Naringinase (Penicillium spp.) 430 Papain (papaya species) 432 Pectinase 434 Penicillin amidase 436 Pepsin (porcine mucosa) 438 Peroxidase (horseradish) 440 Protease 442 Pullulanase 444 Rennet(bovine abomasum) 446 Subtilisin 448 Tannase 450 Trypsin (pancreatic) 452 Xylanase 454 Part 6 Flavour Enhancers 455 Aceticacid 456 Algae,brown 460 Algae,red 462 Ammonium chloride 464 Ammonium glutamate 466 Ammonium glycyrrhizate 468 Aspartame 470 Calcium chloride 472 Disodium guanylate 474 Disodium inosinate 476 Disodium 50-ribonucleotides 478 Esterase-lipase 480 Ethyl maltol 482 L-Glutamic acid 484 Glycine 486 Lactic acid 488 Licorice (Glycyrrhiza glabra) 492 Licorice (Glycyrrhiza glabra)extract 494 Licorice root extract 496 Magnesium sulphate anhydrous 498 x Magnesium sulphate heptahydrate 500 i Malicacid/N-Hydroxysuccinic acid 502 Monosodium glutamate 506 s nt Potassium chloride 508 e nt Potassium glutamate 512 o C Potassium lactate 514 Sodium alginate/Algin 516 Sodium lactate 520 Succinic acid 522 Sucralose 524 Tannicacid 526 L-Tartaric acid 528 Thaumatin 532 Part 7 Flour Additives 535 Acetoneperoxide 536 Alpha-amylase 538 Ammonium chloride 540 Ammonium persulphate 542 Ammonium phosphate,monobasic 544 Ascorbic acid 546 Azodicarbonamide 548 Benzoyl peroxide 550 Calcium carbonate 552 Calcium phosphate,monobasic 554 Chlorine 556 Chlorine dioxide 558 L-Cysteinehydrochloride 560 Glucoamylase 562 Glucose oxidase 564 Lipase 566 Lipoxidase 568 Pentosanase 570 Potassium bromate 572 Protease 574 Pullulanase 576 Sodium acid pyrophosphate 578 Xylanase 580 Part 8 Gases 581 Argon 582 Carbondioxide 584 Hydrogen 588 Nitrogen 590 Nitrous oxide 592 Ozone 594 Part 9 Nutritive Additives 597 L-Ascorbicacid 598 Ascorbyl palmitate 602 x Beta-carotene 604 Biotin 606 s Calcium ascorbate 608 nt nte Calcium carbonate 610 Co Calcium glycerophosphate 612 Calcium lactate pentahydrate 614 Calcium-D-pantothenate 616 Calcium phosphatedibasic 618 Calcium phosphatetribasic 620 Cholecalciferol 622 Cupric gluconate 624 Cyanocobalamin 626 Ergocalciferol 628 Ferric orthophosphate 630 Ferrous fumarate 632 Ferrous sulphate, anhydrous 634 Folic acid 636 Magnesium carbonate hydroxide 638 Magnesium oxide, heavy 640 Natural tocopherols (mixture ofd-a, d-b, d-g,d-d tocopherol forms) 642 Niacinamide 644 Nicotinic acid 646 Pantothenic acid 648 Phytonadione 650 Pyridoxine 652 Pyridoxine hydrochloride 654 Reduced elemental iron 656 Retinol 658 Retinyl acetate 660 Retinyl palmitate 662 Riboflavin 664 Riboflavin-50-phosphate sodiumsalt 666 Sodium ascorbate 668 Thiamin 670 Thiamin hydrochloride 672 Thiamin mononitrate 674 DL-a-Tocopherol 676 DL-a-Tocopherylacetate 678 Zinc sulphate monohydrate 680 Part 10 Polysaccharides 683 Agar 684 Alginic acid 686 Ammonium alginate 688 Calciumalginate 690 Carboxymethylcellulose 692 Carrageenan 694 Iota-carrageenan 698 Kappa-carrageenan 702 Lambda-carrageenan 706 Cellulose 710 xi Chitosan 712 Dextran 714 s nt Furcellaran 716 e nt Gellan 718 o C Guar gum 720 Gum arabic 722 Gum ghatti 724 Hydroxyethyl cellulose 726 Hydroxypropyl cellulose 728 Hydroxypropyl methyl cellulose 730 Karayagum 732 Locust bean gum 734 Methylcellulose 736 Methylethyl cellulose 738 Microcrystalline cellulose 740 Pectin 742 Potassium alginate 744 Propyleneglycolalginate 746 Tragacanthgum 748 Xanthan 750 Part 11 Preservatives 753 Acetic acid, glacial 754 Benzoic acid 756 Biphenyl 760 Calciumacetate 762 Calciumbenzoate 764 Calciumbisulphite 766 Calciumpropionate 768 Calciumsorbate 770 Calciumsulphite 774 Dimethyldicarbonate 776 Ethyl-4-hydroxybenzoate 780 Ethyl-4-hydroxybenzoate, sodiumsalt 782 Formicacid 784 Heptyl paraben 786 Hexamethylenetetramine 788 2-Hydroxybiphenyl 790 Lactic acid 792 Methylpara-hydroxybenzoate 794 Methyl-4-hydroxybenzoate, sodiumsalt 796 Natamycin 798 Nisin 800 Potassium acetate 802 Potassium benzoate 804 Potassium metabisulphite 808 Potassium nitrate 810 Potassium nitrite 812 Potassium propionate 814