Calcium compounds, food additives

The FCC is to food-additive chemicals what the USP—NF is to dmgs. In fact, many chemicals that are used in dmgs also are food additives (qv) and thus may have monographs in both the USP—NF and in the FCC. Examples of food-additive chemicals are ascorbic acid [50-81-7] (see Vitamins), butylated hydroxytoluene [128-37-0] (BHT) (see Antioxidants), calcium chloride [10043-52-4] (see Calcium compounds), ethyl vanillin [121-32-4] (see Vanillin), ferrous fumarate [7705-12-6] and ferrous sulfate [7720-78-7] (see Iron compounds), niacin [59-67-6] sodium chloride [7647-14-5] sodium hydroxide [1310-73-2] (see lkaliand cm ORiNE products), sodium phosphate dibasic [7558-79-4] (see Phosphoric acids and phosphates), spearmint oil [8008-79-5] (see Oils, essential), tartaric acid [133-37-9] (see Hydroxy dicarboxylic acids), tragacanth [9000-65-1] (see Gums), and vitamin A [11103-57-4]. 

Some inorganic compounds are used as food additives and food colorants. They include titanium dioxide, carbon black, iron oxides, ultramarin, and calcium carbonate. Some of them are important for properties other than the ability to impart color. Titanium is the most commonly used inorganic pigment in food and will be briefly discussed below. ° "°... 

Food and feed additives do not stand back with regard to the diversity of products. They extend from minerals, mainly calcium, phosphorus, and potassium, to amino acids, vitamins and natural spices. All in all, there are several hundred individual compounds used as feed and food additives. The most expensive product is saffron, made from the stigmas of the saffron crocus flower. The yearly production amounts to about 700,000 kg, and the spice is retailing for about 2500/kg. Amino acids play a big role the largest product is monosodium glutamate (MSG), with a yearly production of 1.5-2 million tons and a price of about 2.30 per kilogram, followed by L-lysine (850,000 tons/ 1.50/kg), D,L-methionine (600,000 tons/ 3/kg), L-threonine (85,000 tons, 3.40/kg), and L-tryptophane (1750 tons/ 24/kg). Major producers of... 

A well-known phenomenon in inorganic salts is the salting-out effect. Adding sodium sulphate, ammonium sulphate or sodium chloride (common salt), for example, in portions to aqueous systems has the effect of driving out some of the volatile compounds into the gaseous phase, or into a solvent which is immiscible with water. Of the salts mentioned above, only common salt has any relevance to food. Additions of 5 to 15% to aqueous systems result in increases of head space concentration of ethyl acetate, isoamyl acetate and menthone up to 25% [10,32], This common salt concentration, however, is way above what is tolerated normally in foodstuffs. In foods with a normal salt content, the salt has virtually no effect on the vapour pressure of volatile compounds [9,10,32], The same is true for calcium chloride [8[, The possibility, that the salt content of the saliva has some effect on the vapour pressure cannot be ruled out however [32],... 

The Committee concluded that sodium iron EDTA is suitable for use as a source of iron for food fortification to fulfil the nutritional iron requirements, provided that the total intake of iron from all food sources including contaminants does not exceed the PMTDI of 0.8 mg/kg bw (Annex 1, reference 62). Additionally, the total intake of EDTA should not exceed acceptable levels, also taking into account the intake of EDTA from the food additive use of other EDTA compounds. An ADI of 0-2.5 mg/kg bw was previously established for the calcium disodium and disodium salts of EDTA, equivalent to up to 1.9 mg EDTA/kg bw (Annex 1, reference 32). A preliminary exposure assessment based on suggested levels of fortification for sodium iron EDTA indicates that the intake of EDTA in infants and children up to the age of 13 already is at or exceeds the upper limit of the ADI for EDTA. 

Moreover, DCQAs (1,5-, 3,4- and 4,5-DCQAs), with antioxidative activity, have been isolated from the leaves of garland (Chrysanthemum coronarium L.) [113], The garland Chrysanthemum coronarium L.) has been regarded as a health food in East Asia because the edible portions, such as leaf and stem, contain abundant -carotene, iron potassium, calcium, and dietary fiber. In addition to these common nutrients, some compounds responsible for the chemoprevention of cancers and other diseases are thought to be contained in garland. The antioxidative activity of DCQAs has been assayed by the decay curves of P-carotene. The antioxidative ability of 1 pg/ml these compounds are nearly equal to that of 0.1 pg/ml 3-/er/-butyl-4-hydroxyanisole (BHA). 

Various calcium sails and organic compounds lull into this category of dietary supplements and are frequently used in feeds and foods. Some of the more Important additives include calcium carbonate, calcium glycerophosphate, calcium phosphate (di- and monobasic), calcium pyrophosphate, calcium sulfate, and calcium pantothenate. 

Sodium petroleum sulphonates or calcium dinonylnaphthalene sulphonate can be applied as rust preventing additives and the catalytic effect of copper can be retarded by 2-mercaptobenzothiazole. Depending on operating temperature, various oxidation inhibitors may be used. Thus, 2,6-di-fert-butyl-4-methyl phenol is an effective inhibitor below 120 C while phenyl-alpha-naphthylamine is widely used in greases at low temperatures and above 120" C and phenothiazine is effective especially at temperatures above 150" C. Special compounds used as oxidation inhibitors for greases in the food industry are dilauryl thiodipropionate or citric acid. 

Inorganic Requirements.—Various inorganic constituents must also be present in the fermenting liquor. Some of these, phosphates in particular, play a part in the mechanism of fermentation. Others are necessary to provide food for the yeast, nitrogen compounds, calcium, potassium and manganese, etc. In addition there is a still incompletely defined compound called bios which appears to be essential to success. Most of these are present in sufficient amounts in the raw materials of the fermentation industry although it is probable that close study of their occurrence might be rewarded by increased yields and/or improved products. 

Each form of calcium phosphate has its own uses. The dibasic form is used as a nutrient and mineral supplement in animal foods and in certain processed foods, especially cereals. In addition to its nutritional value, dibasic calcium phosphate acts as a dough conditioner, stabilizer, and thickener in foods. The compound is also used in dental products to provide replacement for hydroxyapatite lost to decay or other factors. 

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