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Appendix APPENDIX TABLE 1 Appendix APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (See list of synonyms and other explanatory notes at end of table) Common Names (Other names) ~ Usual Sources Solubility and Function(s) Formula General Characteristics ~ ~ Acacia (gum arabic) Dried, gummy exudation. Acacia senegal (L.) Willd, and Water (freely soluble). t= Em ulsifier, stabilizer, other species in the Leguminosae Alcohol (insoluble). thickener. (Also see entry on family. V)~ Gums and Mucilages.) Acetaldehyde (ethanol) CH3CHO Colorless liquid with characteristic (1) Oxidation of ethanol or Water, alcohol, and organic solvents Flavoring agent odor. Flammable. ethylene. (2) Dry distillation of (miscible) . calcium acetate with calcium formate. Acetanisole (p-Methoxy­ C9H100 2 Pale yellow solid with Hawthorn­ Synthesis. Most fixed oils and propylene acetophenone like odor. glycol (soluble). Glycerin and Flavoring agent mineral oil (insoluble). Acetic Acid, Glacial CH3COOH Clear, colorless liquid with pungent, (1) Oxidation-fermentation of Water, alcohol, and glycerine Acidifier, Flavoring agent acrid odor. Acid taste when diluted. ethanol. (2) Oxidation of acetalde­ (miscible). hyde. (3) Direct synthesis from methanol and carbon monoxide. Acetoin (Acetyl methyl carbinol; CH3CH(OH)COCH3 Colorless, pale liquid (monomer). Fermentation of diacetyl. Water and propylene glycol Dimethylketol; 2-Hydroxy-2- White crystalline powder (dimer). (miscible). Vegetable oils butanone) Monomer has a characteristic (practically insoluble). Flavoring agent buttery odor. Acetone (2-Propanone; Dimethyl CH3COCH3 Clear, colorless liquid. Very volatile (1) Direct oxidation of propylene Water, alcohol, ether, chloroform ketone) with characteristic odor. Highly with air. (2) Fermentation of and most vegetable oils (miscible). Extraction solvent flammable. starch (also produces butanol). (3) Oxidation of cumene to form cumene hydroperoxide which de­ composes into acetone and phenol. (4) Passage of acetic acid vapor over heated lime to form calcium acetate which breaks down into acetone and calcium carbonate. Acetone Peroxides A mixture, but mainly Active ingredient is mixed with Synthesis. Usually mixed with edible carrier in Bleaching agent, maturing 2,2-hydroperoxypropane. cornstarch carrier. Product is a fine, solid phase. agent, and dough conditioner white, free-flowing powder with a sharp, acrid odor (similar to hydro­ gen peroxide when fresh). Strongly oxidizing and hazardous (skin and eyes). N -..I --..I \-oJ ...... APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) -00 Common Names (Other names) and Function(s) Fonnula General Characteristics Usual Sources Solubility Acetophenone (Methyl C6HS·CO·CH3 Essentially colorless liquid. Odor Synthesis. Propylene glycol and most fIxed phenyl ketone) is very sweet and pungent. oils (very soluble). Alcohol, chloro­ Flavoring agent form, and ether (soluble). Water and mineral oil (slightly soluble). Glycerin (insoluble). Acetylated Monoglycerides Partial or complete esters of Range from clear, thin liquids to (1) Interesterification of edible Wa ter (insoluble). Alcohol, acetone, Coating agent, emulsifier, lubri­ glycerin with a mixture of acetic solids and from colorless to pale­ fats with triacetin and glycerin and organic solvents (soluble). cant, solvent, texture modifying acid and edible fat-forming fatty yellow color. Odor may be like (with catalyst), followed by agent acids. acetic acid. Bland taste. molecular distillation. (2) Direct acetylation of edible mono­ glycerides with acetic anhydride (no ca talyst or molecular distillation required). Adipic Acid (Hexanedioc acid; HOOC(CH2)4 COOH White, crystalline solid. Non­ Synthesis. Alcohol (freely soluble). Acetone 1 ,4-Butanedicarboxylic acid) hygroscopic. (soluble). Water (slightly soluble). Buffer, neutralizing agent Agar Dried hydrophyllic poly­ White to pale-yellow solid available Extracted from seaweed and Cold water (insoluble). Boiling Emulsifier, stabilizer, thickener. galactoside. (Sulfuric acid ester in numerous forms-from agglutinated various marine algae. water (soluble). (Also see entry on Gums and of a linear galactan.) strips to powder. Slight characteristic Mucilages. odor. Pasty taste. DL-Alanine (DL-2-Amino­ CH3CH(NH2)COOH White, odorless, crystalline powder. Synthesis from acetaldehyde. Water (freely soluble). Alcohol propanoic acid) Sweetish taste. (sparingly soluble). Nutrient and dietary supplement. (A nonessential amino acid) L-Alanine (L-2-Aminopropanoic CH3CH(NH2)COOH White, odorless, crystalline powder. Enzymation of L-aspartic acid. Water (freely soluble). Alcohol acid) Sweetish taste. (sparingly soluble). Ether Nutrient and dietary supplement. (insoluble ). (A nonessential amino acid) Alginic Acid (C6Hs0 6)n White to white-yellow fibrous Extracted from various brown Water (insoluble). Alkaline Emulsifter, stabilizer, thickener. (A hydrophilic colloidal carbo­ powder. Odorless and tasteless. seaweeds. (Phaeophyceae). solutions (readily soluble). Organic (Also see entry on Gums and hydrate) (Pyranose ring form) solvents (insoluble). ~ Mucilages.) Z ~ Allyl Cyclohexanepropionate C12H2002 Colorless liquid. Odor is similar to Synthesis. Wa ter (practically insoluble). (Allyl-3-cyclohexanepropiona te) pineapple. Glycerin (practically insoluble). ~ Flavoring agent Alcohol, chloroform, and ether 1:1' (miscible ). til~ Allyl Hexanoate (Allyl caproate) CH (CH )COOCH CH=CH Colorless to pale-yellow liquid. Odor Synthesis Alcohol, most fixed oils, and 3 2 2 2 ~ Flavoring agent is strong and similar to pineapple. mineral oil (miscible). Propylene t!1 Z glycol (practically insoluble). 0 >< Allyl Ionone C16H24 O Yellow liquid. Strong odor-fruity Synthesis. Alcohol (soluble). Water ..., Flavoring agent and pineapple-like. (insoluble). =>- ~ Allyl isothiocyanate (volatile CH2=CH-CH2-N=C=S Colorless to pale-yellow liquid. Dried ripe seed of Brassica nigra Alcohol, ether, and carbon disulfide til mustard oil Strongly refractive. Strong, pungent (L.) Koch, or Brassica juncea (miscible ). Flavoring agent odor and acrid taste. (Taste and odor (L.) Czerniaew of the Cruciferae tests should be applied with caution.) family). By maceration with water. Almond Oil (Bitter almond oil free Parent substance is a glucoside, Colorless to pale-yellow liquid. Fruit kernels containing amygdalin, Most fixed oils and propylene from prussic acid) amygdalin) Possesses a strong almond-like odor. such as Prunus amygdalus Batsch glycol (soluble). Mineral oil Flavoring agent Somewhat astringent, but mild taste. var. amara (De Candolle) Focke of (slightly soluble). Glycerin the Rosaceae family. Water- (insoluble). macerated cake is steam distilled to remove hydrocyanic acid. Aluminum Ammonium Sulfate AlNH4(S04)2 '12H2O Colorless solid (crystals, granules, Inorganic reaction. Water (freely soluble). Alcohol (Ammonium alum) or powder). Odorless. Strongly (insoluble). Glycerin (freely Buffer, neutralizing agent astringent with sweet taste. Solutions soluble). are acidic to litmus. Aluminum Potassium Sulfate AIK(S04)2,12H2O Colorless solid (crystals or powder). Inorganic reaction. Water (freely soluble). Alcohol (Potassium alum) Odorless. Astringent with sweet (insoluble). Glycerin (freely Buffer, firming agent, taste. Solutions are acidic to soluble). neutralizing agent litmus. Aluminum Sodium Sulfate AlNa(S04)2 Colorless solid (crystals, granules, or Inorganic reaction. Water: Anhydrous form (slowly (Soda alum; Sodium alum) powder). May contain 12 molecules soluble; Dodecahydrate (freely Buffer, firming agent, of hydration. Odorless. Astringent soluble). Alcohol (insoluble). neutralizing agent with saline taste. Aluminum Sulfate AI2(S04)2xH20 White solid (powder or crystalline). Inorganic reaction Water: Anhydrous form (slowly Firming agent Odorless. Mildly astringent with soluble; Hydrate (freely soluble). sweet taste. Also available commer- cially as a 50% water solution of AI2(S04)2,18H20. Acid to litmus. Sometimes solution is slightly colored and turbid. Ambrette Seed Oil Clear, yellow-to-amber liquid with Dried and crushed seeds of Most fixed oils and mineral oil Flavoring agent musky odor. Abelmoschus moschatus Moench, (soluble, but with cloudiness). syn. Hibiscus Abelmoschus L of Glycerin and propylene glycol the Malvaceae family. Oil obtained (relatively insoluble). by steam distillation of seeds is N refined by solvent extraction to -.....\0 remove fattv acids. APPENDIX TABLE 1. ADDITIVES AND OTHER FOOD CHEMICALS-PRINCIPAL CHARACTERISTICS (cont.) ~ -~ Common Names (Other names) and Function(s) Formula General Characteristics Usual Sources Solubility Ammonium Alginate (Algin) (C6 H70 6 NH4)n White-to-yellow fibrous or granular Synthesis. Water (forms viscous, colloidal Emulsifier, stabilizer, (Ammonium salt of alginic acid powder. solution). Alcohol (insoluble). thickener previously listed) Chloroform and ether (insoluble). Ammonium Bicarbonate NH4HC03 White solid (crystals or powder). Inorganic reaction. Water (freely soluble). Alcohol Alkali, leavening agent Decomposes at temperatures above (soluble). 60°C (140°F). Slight ammonia­ like odor. Ammonium Carbonate (A mixture (NH4HC03) and (NH2oCOONH4) White powder or translucent mass. Inorganic reaction. Water (freely soluble). of ammonium bicarbonate and in varying proportions Becomes opaque upon exposure to ammonium carbamate) air. Finally converts to ammonium Buffer, neutralizing agent bicarbonate with loss of ammonia and carbon dioxide. Ammonium Chloride (Sal ammoniac)
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