Handbook of Food Additives, Third Edition

3160 Pages·2008·32.64 MB·English

by  Michael and Irene Ash

Handbook of
Food Additives

Third Edition

Compiled by

Michael and Irene Ash

Synapse Information Resources
Contents

Preface ...........................................................................................................................5
Abbreviations ...........................................................................................................................8
Part I Trade Name Reference......................................................................................16
Part II Chemical Component Cross-Reference ..........................................................780
Part III Functional/Application Index ........................................................................2103
Part IV Manufacturers Directory ...............................................................................2646
Appendix .....................................................................................................................2789
CAS Number Index........................................................................................2790
EINECS/ELINCS Number Index .....................................................................2901
FEMA Number Index.....................................................................................2978
FDA Regulatory Number Index......................................................................3008
E Number Index............................................................................................3081
INS Index......................................................................................................3100
Japanese Regulations of Food Additives with Standards of Use...................3132
Glossary.......................................................................................................3149
Bibliography.................................................................................................3159
© Synapse Information Resources, Inc. 2008

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any
form or by an means, electronic, mechanical, photocopying, recording, or otherwise without the prior permission of
Synapse Information Resources, Inc.

Published by
Synapse Information Resources, Inc.
1247 Taft Ave.
Endicott, NY 13760

Library of Congress Control Number: 2008900013

ISBN-13: 978-1-934764-00-8
ISBN-10: 1-934764-00-0

Printed in the U.S.A.

Preface

Handbook of Food Additives, Third Edition has been extensively updated and expanded in this new
edition. It describes more than 5500 trade names, and more than 4000 generic chemicals and
materials, available from worldwide manufacturers, that function as direct additives in foods available for
consumption.
Food additives are defined here as substances that are (1) intentionally added to a food to affect its
overall quality or (2) expected or reasonably expected to become a part of the food as a result of any
aspect of production, processing, storage, or packaging. Entries for both trade names and chemicals
contain extensive information that comprehensively profiles each product.
This reference is unique in that it functions as a single source for information on both the trade name
products and the chemicals that are used as food additives throughout the world. It includes summaries
of regulatory information for the United States, Europe, and Japan. The products described in this
Handbook are cross-referenced in multiple ways: chemical composition, function/application, CAS
numbers, EINECS numbers, FEMA numbers, and EEC E numbers, INS number, and US CFR
regulatory numbers.
Handbook of Food Additives contains the following sections:
Trade Name Reference contains over 5500 alphabetical entries of trade name food additive chemicals
and materials. Each entry provides information on its manufacturer, chemical composition, CAS,
EINECS/ELINCS identifying numbers, general properties, applications and functions, toxicology,
compliance, and regulatory information as provided by the manufacturer and other sources.
All entries containing references that are described in greater detail in another section are linked with
hypertext, e.g., in the Trade Name Products section, A-C® 316A is described with links to other parts of
the reference and the Internet:
A-C® 316A [Honeywell Spec. Chems. http://www.honeywell.com/sites/sm/index.jsp]
Chem. Descrip.: Oxidized HDPE homopolymer See Polyethylene, oxidized
CAS 68441-17-8; EINECS/ELINCS 200-815-3
Uses: Protective coating for fruits, vegetables
Regulatory: FDA 21CFR §172.260, 175.105, 175.125, 175.300, 175.320, 176.170, 176.180,
176.200, 176.210, 177.1200, 177.1210, 177.1620, 177.2600, 177.2800, 178.3570, 178.3850;
DOT nonregulated; SARA §311/313 nonreportable; Canada DSL, EU, Australia, Japan listed
Properties: Wh. waxy gran., powd.; waxy odor; negligible sol. in water; dens. 0.98 g/cc; visc. 8500
cps (150 C); drop pt. 140 C; acid no. 16; flash pt. (OC) > 255 C; hardness < 0.5 dmm; ≈ 100%
act.
Toxicology: LD50 (oral, rat) > 2500 mg/kg; ACGIH TLV 10 mg/m3 total particulates (powd.);
negligible skin irritant; nonirritating to eyes, particulates may cause mech. irritation;
nuisance dust by inh. (powd.); low toxicity by ing.; TSCA listed
Environmental: Not considered biodeg.
Precaution: Combustible; powd. may form explosive mixts. in air; static charges may ignite
combustible atmospheres; melts in proximity to fires causing slippery floors/stairs;
spillages may be slippery; incompat. with strong oxidizers, amines
Hazardous Decomp. Prods.: CO, CO , combustible gases may be generated in fire conditions
2
Storage: Keep away from excessive heat, strong oxidizing agents, amines
"Honeywell Spec. Chems." and "Polyethylene, oxidized" and the other chemicals are linked to the
manufacturer and generic chemical sections.
Handbook of Food Additives, Third Edition 5
Preface
You can jump to linked entries by clicking your mouse on the hyperlink, e.g., "Honeywell Spec.
Chems.".
Additionally, Internet links (http://www.honeywell.com/sites/sm/index.jsp) are provided for instant
transition to corporate and division web sites.
Generic Products, Synonyms, Trade Name Cross-Reference contains contains an alphabetical
listing of food chemicals and materials. Each food chemical entry includes, wherever possible, its
synonyms, CAS number, EINECS/ELINCS number, FEMA number, and E number, INS number,
molecular formula, chemical properties, function and application, toxicology, precautions, usage level,
and regulatory information, as well as the manufacturers of the chemicals/materials. The trade name
products from Part I that are equivalent to the chemical or contain that chemical compound as the trade
name product's major chemical constituent are cross-referenced. Synonyms for these chemical entries
are comprehensively cross-referenced back to the main entry.
Functional/Application Cross-Reference is a powerful tool for locating the trade names and
chemicals based on their function and/or industrial application area. By searching for key functional
words related to Food Additives such as anticaking agent, texturizer, aerating agent within a food
application area such as desserts, health foods, etc., the user is directed to the trade names and/or
chemicals that have that specific functional/application attribute..
Manufacturers Directory contains detailed contact information for all manufacturers of the trade name
products and generic chemicals that are referenced in this Handbook. Wherever possible, telephone,
telefax, toll-free 800 numbers, e-mail and Internet addresses, and complete mailing addresses are
included for each manufacturer. Click on the internet address and access the manufacturers website or
click on the email address and send them a message.
CAS Cross-Reference contains CAS number entries followed by a listing of their generic chemical
and trade name product equivalents in alphabetical order. All entries are hyperlinked to the
appropriate products.
EINECS/ELINCS Cross-Reference contains EINECS/ELINCS number entries followed by a listing of
its generic chemical and trade name product equivalents in alphabetical order. All entries are
hyperlinked to the appropriate products.
FEMA Number Index orders chemicals (that have assigned FEMA numbers) contained in this
reference by these numbers. These numbers have been assigned by the Flavor and Extract
Manufacturers Association).
E Number Table orders the chemicals by the European Union designation for food additives.
INS Table orders the chemicals by an international numbering system prepared by the Codex
Committee on Food Additives and Contaminants (CCFAC) for the purpose of providing a method for
identifying food additives by number as an alternative to the declaration of the specific chemical name.
It is based on the E number system.
FDA 21CFR Regulatory Number Cross-Reference orders the trade names and chemicals by their
FDA CFR regulation numbers. Each section# is linked to the FDA's web site so that full viewing of that
regulation is just a mouse-click away.
Japanese Regulations contains an alphabetical listing of food chemicals along with use, usage level,
and limitation guidelines.
Glossary contains definitions of terminology associated with associated with the food additive industry.

Handbook of Food Additives, Third Edition 6
Preface
This reference is the culmination of many years of research, investigation of product sources acquired
through personal contacts and correspondences with major chemical manufacturers worldwide, as well
as toxicological databases, chemical references, and internet research.

Michael and Irene Ash

NOTE

The information contained in this reference is accurate to the best of our knowledge; however, no liability will be
assumed by the publisher or the authors for the correctness or comprehensiveness of such information. The
determination of the suitability of these products for prospective use is the responsibility of the user. It is herewith
recommended that those who plan to use any of the products referenced seek the manufacturers instructions for the
handling of that chemical.

Regulations and standards are complicated and are dependent on both the chemistry and the application involved.
Variation in laws and standards exist from country to country. The ultimate decision on compliance must be made by
the user with full understanding of the application as well as working with the producer or distributor of the ingredients
used in the formulation.

The Editors
Handbook of Food Additives, Third Edition 7
Abbreviations

abs. absolute BgVV Bundesinsititut für Gesundheitlichen
ABS acrylonitrile-butadiene-styrene Verbraucherschutz und Veterinärmedizin
absorp. absorption (Federal Institute for Consumer Health
ACGIH American Conference of Governmental Protection and Veterinary Medicine)
Industrial Hygienists (Germany)
ACN acrylonitrile BHA butylated hydroxyanisole
act. active BHT butylated hydroxytoluene
ADI acceptable daily intake (FAO/WHO) biochem. biochemical
ADR adverse drug reactions biodeg. biodegradable
AEL acceptable exposure limit bldg. building
adsorp. adsorption blk. black
agric. agricultural BMC bulk molding compound
agrochem. agrochemical BOD biochemical oxygen demand
a.i. active ingredient BP British Pharmacopoeia
AIHA American Industrial Hygiene Association b.p. boiling point
alc. alcohol BR butadiene rubbers, polybutadienes
Am., Amer American B&R Ball & Ring
amts. amounts br., brn. brown
anhyd. anhydrous brnsh. brownish
ANSI American National Standards Institute BS British Standards
AOC assimilable organic carbon B/S butadiene/styrene
APHA American Public Health Association BSI British Standards Institute
API Active Pharmceutical Ingredients BSS British Standard Sieve
applic(s). application(s) Btu British thermal unit
aq. aqueous B.U. Brabender units (viscosity)
AS acrylonitrile-butadiene-styrene BVC British Veterinary Codex
ASA acrylic-styrene-acrylonitrile BVO brominated vegetable oil
ASBC Am. Society of Brewing Chemists byprod. byproduct(s)
ASTM American Society for Testing and C degrees Centigrade
Materials CAA Clean Air Act
ATH alumina trihydrate CAB cellulose acetate butyrate
atm atmosphere calcd. calculated
at.wt. atomic weight cap. capillary
autoignit. autoignition CAS Chemical Abstracts Service
aux(s). auxiliary, auxililaries CC closed cup
avail. available cc cubic centimeter(s)
avg. average CCFAC Codex Committee on Food Additives
a.w. atomic weight and Contaminants
BAC biological activated carbon CCl carbon tetrachloride
4
BATF Bureau of Alcohol, Tobacco, and CD completely denatured
Firearms (U.S.) CDA completely denatured alcohol
BDG butyl diglycol CEL corporate exposure limit
BDOC biodegradable dissolved organic carbon CERCLA Comprehensive Environmental
BfArM Bundesinstitut für Arzneimittel und Response, Compensation, & Liability Act
Medizinprodukte (Federal Institute for (U.S.)
Drugs and Medical Devices, Germany) CFC chlorofluorocarbon
BGA Federal Republic of Germany Health CFN Council on Food & Nutrition (Am.
Dept. certification Medical Assoc.)
CFR Code of Federal Regulations (U.S.)
Handbook of Food Additives, Third Edition 8
Abbreviations
cfu colony-forming units DE dextrose equivalent
cGMP current good manufacturing practice DEA diethanolamide, diethanolamine
(U.S. FDA) dec. decomposes
ch. Chapter decomp. decomposition
char. characteristic, characterized DEG diethylene glycol
chel. chelation deliq. deliquescent
chem(s). chemical(s) dens. density
CI Color Index deriv(s). derivative(s)
CIIR chlorobutyl rubber descrip. description
CIR Cosmetic Ingredient Review dg decigram(s)
cks centistoke(s) DI deionized
cl clear diam. diameter
CL ceiling concentration dielec. dielectric
cm centimeter(s) dil. dilute
cm3 cubic centimeter(s) DIN Deutsches Institut fuer Normung
CMC carboxymethylcellulose (German Standards Organization)
CMC critical Micelle concentration disp. dispersible, dispersion
c.m.p. capillary melting point dissip. dissipation
CNS central nervous system dist. distilled
CO carbon monoxide distort. distortion
COC Cleveland Open Cup distrib. distributor
COD chemical oxygen demand dk. dark
coeff. coefficient DMF dimethyl formamide
COF coefficient of friction DMF Drug Master Files
compat. compatible DO dissolved oxygen
compd(s). compound(s) D.O. dissolved oxygen
compr. compression DOC dissolved organic carbon
conc(s). concentrated, concentration(s) DOM dissolved organic matter
conduct. Conductive, conductivity DOP dioctyl phthalate
const. constant DOT Department of Transportation (U.S.)
contg. containing DPG diphenyl guanidine, dipropylene glycol
cosolv. cosolvent DSB dry solids basis
CP Canadian Pharmacopoeia DSI Canadian Provisional Domestic
cp centipoise(s) Substance list
CPE chlorinated polyethylene DTUL deflection temperature under load
cps centipoise(s) DVB divinylbenzene
CPVC chlorinated polyvinyl chloride DW distilled water, deionized water
CR chloroprene rubber, polychloroprene DWV drainage, waste and vent
cryst. crystalline, crystallization eb, EB electron beam
cs centistoke(s) EC European Community
cSt centistoke(s) EC50 environmental concentration, 50%
CTFA Cosmetic, Toiletry and Fragrance EDTA ethylenediamine tetraacetic acid
Association EE epoxy equivalent
ctks centistoke(s) EEC European Economic Community
CWA Clean Water Act EED environmental endocrine disrupter
cwt hundred weight EEW epoxide equivalent weight
DAB Deutsche. Arzneibuch (German e.g. for example
Pharmacopoeia) EGC Epoxide Group Content
DAC Deutscher Arneimittel Codex (German EINECS European Inventory of Existing
Pharmacopoeia Codex) Commercial Chemical Substances
D&C Drugs & Cosmetics elec. electrical
dc direct current
Handbook of Food Additives, Third Edition 9