Chemistry:Firming agent
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Revision as of 10:08, 5 August 2021 by imported>PolicyEnforcerIA (attribution)
Short description: Food additives that strengthen processed food
Firming agents are food additives added in order to precipitate residual pectin, thus strengthening the structure of the food and preventing its collapse during processing.
Typical firming agents are:
- Calcium carbonate (E170)
- Calcium hydrogen sulfite (E227)
- Calcium citrates (E333)
- Calcium phosphates (E341)
- Calcium sulfate (E516)
- Calcium chloride (E509)
- Magnesium chloride (E511)
- Magnesium sulfate (E518)
- Calcium gluconate (E578)
- Magnesium gluconate (E580)
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