✨ 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 PDF NZ Gazette 2000, No 170


Gazette.govt.nz PDF NZ Gazette 2000, No 170





✨ LLM interpretation of page content

πŸ₯ Schedule of Technological Functions of Food Additives (continued from previous page)

πŸ₯ Health & Social Welfare
Food additives, Functional classes, Gelling agent, Glazing agent, Humectant, Intense sweetener, Preservative, Propellant, Raising agent, Sequestrant, Stabiliser, Thickener