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Global Food Additives Industry

Starches and Modified Starches II-52

Gelatin II-52

Pectin II-52

Alginates II-53

Agar II-53

Carrageenan II-53

Gellan Gum II-53

Locust Bean Gum II-53

Guar Gum II-53

Guar Gum: Properties of Guar Gum and Food Uses II-54

Gum Arabic II-54

Gum Ghatti II-54

Gum Karaya II-54

Tragacanth II-55

Xanthan Gum II-55

Cellulose/ Cellulose Derivatives II-55

Methylcellulose II-55

Carboxymethyl Cellulose II-55

Hydroxypropylmethyl Cellulose II-55

Microcrystalline Cellulose II-55

Powdered Cellulose II-56

Emulsifiers/Surfactants II-56

Emulsifiers: Types of Emulsifiers and Uses in Different

Food Types II-56

Lecithins II-57

Mono- and Diglycerides II-57

Polyglycerol Esters II-57

Stearoyl Lactylates II-57

Calcium Stearoyl-2-Lactylate II-57

Sodium Stearoyl-2-Lactylate II-58

Sorbitan Esters II-58

Polysorbates II-58

Sucrose Esters II-58

Phosphates II-58

Preservatives II-58

Antimicrobial Preservatives II-59

Antimicrobial Preservatives and Select Food Uses II-59

Sorbic Acid and Sorbates II-59

Benzoic Acid and Benzoates II-60

Propionic Acid and Propionates II-60

Sulfur Dioxide and Sulphites II-60

Nitrates and Nitrites II-60

Antioxidant Preservatives II-60

Antioxidant Preservatives and Select Food Uses II-61

Ascorbic Acid II-61

Erythorbic Acid II-61

Propyl Gallate II-62

Tocopherols II-62

Butyl Hydroxyanisole (BHA) II-62

Butyl Hydroxytoluene (BHT) II-62

Others II-62

Enzymes II-62

Enzymes: Enzyme Types and Food Uses as Food Additives II-63

Others II-63

Anti-caking Agents II-63

Anti-clouding/ Clarifying Agents II-63

Anti-foaming Agents II-63

Dough Conditioners II-63

Edible Coatings II-64

Gelling Agents II-64

Humectants II-64

Leavening Agents II-64

Maturing and Bleaching Agents II-64

Release Agents II-65

Sequestrants/Chelating Agents II-65

Water-correcting/pH-adjusting Agents II-65

Food Additives and Suspected Health Risks II-65

4. REGULATIONS IMPACTING THE FOOD ADDITIVES INDUSTRY II-67Codex Alimentarius Commission Adopts Standards on AllowableLevels of Food Additives II-67Regulations in United States II-67Food Additives and Chemical Contaminants II-67FDA Regulations Governing Preservatives II-68Regulations in Japan II-68Japanese Dietary Supplement Import Regulations (DS) II-69European Union (EU) Regulations II-69EU for a Harmonized Regulatory Framework II-69European Parliament Calls for Prohibition on E 425 KonjacFood Additive II-69Sweeteners II-70Colors II-70Flavorings II-70EU Directive on Miscellaneous Food Additives II-70EU Directive Authorizes Use of Sorbates as Preservatives II-70New Directives from European Commission II-70The Biocides Directive II-71New Regulations Crack Down on Food Additives II-71Italian Regulations II-71Regulations in the United Kingdom II-71Austrian Regulations II-72Regulations in Denmark II-72Regulations in Russia II-72Asia-Pacific II-72Regulations in Australia II-72Certified Categories of Food Additives II-73Labeling of Food Additives II-73National Food Authority II-73Food Additive Legislation II-74Toxicology II-74Food Additive Regulations in China II-74Indonesia II-75Food Additives II-75South Korea II-75Thailand II-75Middle East & Africa II-75Bahrain II-75Egypt II-75Kuwait II-76Morocco II-76Oman II-76Qatar II-76Latin America II-76Argentina II-76Guatemala II-76Honduras II-77Trinidad and Tobago II-77Venezuela II-77


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