Gelatins and puddings

Some restrictions have been placed on levels of ammonium salts allowable in processed foods. FDA states that the levels of ammonia and ammonium compounds normally found in food do not pose a health risk. Maximum allowable levels in processed foods are as follows 0.04-3.2% ammonium bicarbonate in baked goods, grain, snack foods, and reconstituted vegetables 2.0% ammonium carbonate in baked goods, gelatins, and puddings 0.001% ammonium chloride in... 

Malic acid is used in the production of iced fruits, marmalades, nonalcoholic carbonated drinks as well as drinks originating from fruits. The limits of use have been defined accordingly 3.4% nonalcoholic drinks, 35% chewing gums, 0.8% gelatins and puddings, 6.9% hard candies, 3.5% in processed fruits and juices, 3% in soft candies, and 0.7% in all other foodstuffs. 

Angelica archangelica (family Umbelliferae) Used in non-alcoholic beverages, alcoholic beverages, ice cream, candy, baked products, gelatins and puddings and chewing gum. 

Food. Used to a limited extent in alcoholic and nonalcoholic beverages, frozen desserts, candy, baked goods, and gelatins and puddings. Extracts of the root are used in confectionaries. Reported use levels are very low usually below 0.002% (20ppm). 

Food. Both the oleoresin and oil have had limited use in major categories of foods, including alcoholic and nonalcoholic beverages, frozen dairy desserts, candy, and gelatins and puddings. Use levels have been low, generally below 0.(X)1% (lOppm). 

Food. Carrot seed oil is used as a flavor ingredient in most major categories of food products, including alcoholic (particularly liqueurs) and nonalcoholic beverages, frozen dairy desserts, candy, baked goods, gelatins and puddings, meat and meat products condiments and relishes, and soups, usually in rather low use levels (<0.003%). 

---