Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids

Handbook of Food Chemistry ◽

10.1007/978-3-642-36605-5_37 ◽

2015 ◽

pp. 75-100 ◽

Cited By ~ 1

Author(s):

Pak Nam Albert Chan

Keyword(s):

Food Additives ◽

Chemical Properties ◽

Processing Aids

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Use of Lycopene as a food colour - Scientific Opinion of the Panel on Food additives, Flavourings, Processing Aids and Materials in Contact with Food

EFSA Journal ◽

10.2903/j.efsa.2008.674 ◽

2008 ◽

Vol 6 (4) ◽

pp. 674 ◽

Cited By ~ 3

Author(s):

Keyword(s):

Food Additives ◽

Food Colour ◽

Scientific Opinion ◽

Processing Aids

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Flavouring Group Evaluation 218: alpha, beta-Unsaturated aldehydes and precursors from subgroup 4.2 of FGE.19: Furfural derivatives - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)

EFSA Journal ◽

10.2903/j.efsa.2009.755 ◽

2009 ◽

Vol 7 (2) ◽

pp. 755

Author(s):

Keyword(s):

Food Additives ◽

Unsaturated Aldehydes ◽

Group Evaluation ◽

Alpha Beta ◽

Processing Aids

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Flavouring Group Evaluation 27 (FGE.27): One aromatic lactone from chemical group 11 - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food

EFSA Journal ◽

10.2903/j.efsa.2008.806 ◽

2008 ◽

Vol 6 (9) ◽

pp. 806

Author(s):

Keyword(s):

Food Additives ◽

Group Evaluation ◽

Scientific Opinion ◽

Processing Aids

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Investigation of the process of processing blackcurrant and cranberry alcoholic juices with trisodium salt of nitrilotrimethylphosphonic acid

Food processing industry ◽

10.52653/ppi.2021.9.9.016 ◽

2021 ◽

pp. 41-43

Author(s):

Светлана Семеновна Морозова ◽

Ирина Михайловна Абрамова ◽

Наталья Евгеньевна Головачёва ◽

Любовь Павловна Галлямова ◽

Наталья Александровна Шубина

Keyword(s):

Food Additives ◽

Customs Union ◽

Safety Requirements ◽

Trisodium Salt ◽

Processing Aids ◽

Technical Regulations

На основании проведенных исследований установлено, что обработка черносмородинового и клюквенного спиртованных соков нитрилотриметилфосфоновой кислотой позволяет снизить концентрацию железа до нормы, установленной требованиями ТР ТС 029/2012 «Требования безопасности пищевых добавок, ароматизаторов и технологических вспомогательных средств» - не более 10 мг/дм, и повысить прозрачность спиртованных соков. Based on the conducted studies, it was found that the treatment of blackcurrant and cranberry alcoholic juices with nitrilotrimethylphosphonic acid reduces the concentration of iron to the norm established by the requirements of Customs Union Technical Regulations «Safety requirements of food additives, flavorings and processing aids» (CU TR 029/2012) - no more than 10 mg/dm and increases the transparency of alcoholic juices.

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