Starch

Starch, consisting of repeating glucose units, is separated into the polysaccharides amylose and amylopectin. Amylose consists of straight chains containing 200 to 2,100 glucose units, while amylopectin consists of branched chains containing 20 to 25 glucose units each. A visible difference is that amylose is more soluble and less viscous than amylopectin and facilitates gel formation. Starches vary in their amylose content. Table 12 Spices and Other Natural Seasonings and Flavorings Alfalfa...

Acidulants

Acidulants are acids used in processed foods for a variety of functions that enhance the food. Acids are used as flavoring agents, preservatives in microbial control, chelating agents, buffers, gelling and coagulating agents, and in many other ways. Examples of these functions are Flavoring agent Contributes and enhances flavor in carbonated beverages, fruit drinks, and desserts. Preservative An acid medium restricts the growth of spoilage organisms in mayonnaise and tomato sauce, and retards...

Fats And Oils

Fats and oils belong to a group of substances classified as lipids which consist of the higher fatty acids and compounds associated with them. Lipids are characterized by their solubility in fat solvents, their insolubility in water, and their greasy feel. Fats and oils are of similar Table 6 Behavior of Emulsifiers in Water According to HLB Range Table 6 Behavior of Emulsifiers in Water According to HLB Range Milky dispersion after vigorous agitation HLB Hydrophilic lipophilic balance Table 7...

Subpart IMultipurpose Additives

172.808 Copolymer condensates of ethylene oxide and propylene oxide 172.810 Dioctyl sodium sulfosuccinate 172.816 Methyl glucoside-coconut oil ester 172.820 Polyethylene glycol (mean molecular weight 200-9500) 172.824 Sodium mono- and dimethyl naphthalene sulfonates 172.826 Sodium stearyl fumarate 172.828 Acetylated monoglycerides 172.830 Succinylated monoglycerides 172.833 Sucrose acetate isobutyrate (SAIB) 172.834 Ethoxylated mono- and diglycerides 172.836 Polysorbate 60 172.842 Sorbitan...

Subpart BSpecific Substances Affirmed as GRAS

186.1771 Sodium palmitate 186.1797 Sodium sulfate 186.1839 Sorbose Food Additives E Numbers in the European Union Source Copyright Dr. David J. Jukes. Food Additives in the European Union permitted for use in foods according to directive as established by the European Scientific Committee for Food. (i) Riboflavin, (ii) Riboflavin-5'-phosphate Chlorophylls and Chlorophyllins (i) Chlorophylls, (ii) Copper complexes of chlorophylls and chlorophyllins (i) Copper complexes of chlorophylls, (ii)...