Gelling agent

from Wikipedia, the free encyclopedia

Gelling agents are food additives that swell or bind water in water, i.e. lead to gelling . They form a gelatinous mass and give soups, sauces or puddings a creamy to firm consistency.

Gelling agents are made from polysaccharides or plant and animal proteins and have a stabilizing effect in emulsions .

E number Gelling agents and thickening agents use Acceptable Daily Intake
Acceptable Daily Intake (ADI)
E 400 Alginic acid Aspic, bakery fillings, desserts, jellies, jams, jams, pudding powder, cream and ice cream -
E 401 Sodium alginate Aspic, bakery fillings, desserts, jellies, jams, jams, pudding powder, cream and ice cream -
E 402 Potassium alginate Aspic, bakery fillings, desserts, jellies, jams, jams, pudding powder, cream and ice cream -
E 403 Ammonium alginate Aspic, bakery fillings, desserts, jellies, jams, jams, pudding powder, cream and ice cream -
E 404 Calcium alginate Aspic, bakery fillings, desserts, jellies, jams, jams, pudding powder, cream and ice cream -
E 405 Propylene glycol alginate Beer, chewing gum, sauces and ice cream 25 mg / kg body weight (at 75 kg weight = 1875 mg)
E 406 Agar -agar Infusions and coatings for meat products, jellies, yogurt, jams, jams, confectionery and spice preparations -
E 407 Carrageenan , furcellaran Ice cream, dessert powder, curd milk products, ketchup, pudding powder, heat-treated cream, sauces, sweets and icing 75 mg / kg body weight (with a weight of 75 kg = 5625 mg), also prohibited for baby food
E 410 Locust bean gum Baked goods, jellies, canned vegetables, jams, jams, mixed milk beverages, canned fruit and ices -
E 412 Guar gum Baked goods, jellies, canned vegetables, jams, jams, mixed milk beverages, canned fruit and ices -
E 413 Tragacanth Desserts, prepared meals, pastries and pastry fillings, mayonnaise, sauces, sauces and ices -
E 414 Gum arabic Beer, powdered drinks, cream stiffeners, confectionery and cake icing -
E 415 Xanthan gum Baked goods, desserts, canned fish, canned meat, jellies, canned vegetables, ketchup, jam, jam, mayonnaise, mixed milk beverages, canned fruit, pickled vegetables, soups, sauces and ices -
E 416 Karaya (Indian tragacanth) Laxatives, puff pastries, desserts, eggnog, potato chips, cookies, cake fillings and coatings, dietary supplements, tortilla chips and use in the cosmetic industry 12.5 mg / kg body weight (at 75 kg weight = 937.5 mg)
E 417 Tara Gum (Peruvian Carob Gum ) Infusions and coatings for meat products, baked goods, jellies, canned vegetables, jams, jams, mixed milk beverages, canned fruit, ices, confectionery and seasoning preparations -
E 418 Gellan Fillings for baked goods, jellies, jams, jams, coatings -
E 440 pectin Baked goods, desserts, jellies, preserving sugar, jams, jams, mayonnaise, mixed milk beverages, sauces, ices and cake toppings -
E 440ii Amidated pectin Baked goods, desserts, jellies, preserving sugar, jams, jams, mayonnaise, mixed milk beverages, sauces, ices and cake toppings -
E 460 Microcrystalline cellulose , cellulose powder Ice cream, chewing gum and sliced ​​cheese -
E 461 Methyl cellulose Puff pastries, desserts, fish products, ketchup, reduced calorie foods, cakes, cookies, mayonnaise, sauces, and ice cream -
E 462 Ethyl cellulose Nutritional supplements and protective coatings -
E 463 Hydroxypropyl cellulose Puff pastries, desserts, fish products, ketchup, reduced calorie foods, cakes, cookies, mayonnaise, sauces, and ice cream -
E 464 Hydroxypropyl methyl cellulose Puff pastries, desserts, fish products, ketchup, reduced calorie foods, cakes, cookies, mayonnaise, sauces, and ice cream -
E 465 Methylethyl cellulose Desserts, liqueurs, reduced calorie foods -
E 466 Carboxymethyl cellulose , sodium carboxymethyl cellulose Desserts, creams, fish products, meat products, fruit preparations, cake fillings, nuts, cream products, ices, sweetener tablets, and confectionery -

Also gelatine and modified starch (group: E 1404, 1410, 1412, 1413, 1414, 1420, 1422, 1440, 1442, 1450 and 1451).

Web links

Wiktionary: Gelling agents  - explanations of meanings, word origins, synonyms, translations

literature

  • Georg Schwedt: Pocket Atlas of Food Chemistry . Thieme, Stuttgart, New York 1999, ISBN 3-527-30871-7 .

Individual evidence

  1. ↑ Directive 2008/84 / EC of the Commission of August 27, 2008 laying down specific purity criteria for food additives other than colorings and sweeteners.