β¨ Food Additives Schedule
NEW ZEALAND GAZETTE
No. 170
| Gelling agent | modifies food texture through gel formation |
| Glazing agent | imparts a coating to the external surface of a food |
| coating, sealing agent, polish | |
| Humectant | retards moisture loss from food or promotes the dissolution of a solid in an aqueous medium |
| moisture/water retention agent, wetting agent | |
| Intense sweetener | replaces the sweetness normally provided by sugars in foods without contributing significantly to their available energy |
| Preservative | retards or prevents the deterioration of a food by micro organisms |
| anti-microbial preservative, anti-mycotic agent, bacteriophage control agent, chemosterilant, disinfection agent | |
| Propellant | gas, other than air, which expels a food from a container |
| Raising agent | liberates gas and thereby increases the volume of a food |
| Sequestrant | forms chemical complexes with metallic ions |
| Stabiliser | maintains the homogeneous dispersion of two or more immiscible substances in a food |
| binder, firming agent, water binding agent, foam stabiliser | |
| Thickener | increases the viscosity of a food |
| thickening agent, texturiser, bodying agent |
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Online Sources for this page:
VUW Te Waharoa —
NZ Gazette 2000, No 170
Gazette.govt.nz —
NZ Gazette 2000, No 170
β¨ LLM interpretation of page content
π₯
Schedule of Technological Functions of Food Additives
(continued from previous page)
π₯ Health & Social WelfareFood additives, Functional classes, Gelling agent, Glazing agent, Humectant, Intense sweetener, Preservative, Propellant, Raising agent, Sequestrant, Stabiliser, Thickener