Firming agents
Firming agents are food additives that are intended to provide greater or longer-lasting firmness, for example in the pulp of fruit.
These are salts, typically Lactate or phosphates to calcium salts or aluminum - Sulfate .
They are mainly used in (fresh) fruit and vegetables. For example, in the case of fruit sold cut in columns, the pulp can be sprayed with a solution of the respective salt. They are salts that react with an ingredient in the product such as the pectin in fruit.
In the European Union , the following additives are permitted for the consolidation of food:
- Calcium acetate (E 263),
- Sodium lactate (E 325),
- Potassium lactate (E 326),
- Calcium lactate (E 327),
- Sodium phosphates (E 339; sodium dihydrogen phosphate , disodium hydrogen phosphate and sodium phosphate ),
- Potassium orthophosphate (E 340; potassium dihydrogen phosphate , dipotassium hydrogen phosphate and potassium phosphate ),
- Calcium phosphates (E 341; calcium dihydrogen phosphate , calcium hydrogen phosphate and calcium phosphate ),
- Calcium tartrate (E 354),
- Diphosphates (E 450),
- Triphosphates (E 451; pentasodium triphosphate and pentapotassium triphosphate ),
- Polyphosphates (E 452),
- Potassium chloride (E 508),
- Calcium chloride (E 509),
- Magnesium chloride (E 511),
- Sodium sulphate (E 514; sodium sulphate and sodium hydrogen sulphate ),
- Potassium sulphate (E 515),
- Calcium sulphate (E 516),
- Aluminum sulphate (E 520),
- Aluminum sodium sulphate (E 521),
- Aluminum potassium sulfate dodecahydrate (E 522) and
- Aluminum ammonium sulfate dodecahydrate (E 523)
swell
- ↑ a b das-ist-drin.de: setting agents
- ↑ Additives for certain technological purposes , Annex 7 (to § 5 Paragraph 1) of the Additive Admission Ordinance of January 29, 1998 (Federal Law Gazette I, pages 230, 231), which was last amended by Article 1 of the Ordinance of March 28, 2011 (Federal Law Gazette I , Page 530) has been changed