Baking & Snack - May 2004 - 76

ADDITIVES

ADDITIVES PERMITTED IN US
FOR BAKED FOODS (FDA)
Additive (function)

Level limit

L-Ascorbic acid ............................................ Good Manufacturing Practice (GMP)1
(oxidizing agent, dough conditioner)
Azodicarbonamide..............................................................45 ppm based on flour
(oxidizing agent)
Calcium bromate2............................................................... 75 ppm based on flour
(oxidizing agent)
Calcium diacetate...........................................................................................GMP
(leavening agent)
Calcium iodate2 .................................................................. 75 ppm based on flour
(oxidizing agent
Calcium peroxide2 .............................................................. 75 ppm based on flour
(oxidizing agent)
Calcium propionate....................................................................................... GMP
(mold inhibitor)
Calcium stearoyl lactylate, CSL............................................... 0.5% based on flour
(surfactant, dough strengthener)
L-Cysteine ...........................................................................90 ppm based on flour
(mix time reducer)
Diacetyl tartaric acid esters of mono- and diglycerides, DATEM......................GMP
(surfactant, dough strengthener)
Ethoxylated mono- and diglycerides ....................................... 0.5% based on flour
(surfactant, dough strengthener)
Mono- and diglycerides..................................................................................GMP
(surfactant, crumb softener)
Monocalcium phosphate...................................................... 0.25% based on flour
(yeast food)
Polysorbate 60 in cakes3 ........................................................ 0.46% of mix weight
(surfactant, crumb softener)
Polysorbate 60 in bread3 ......................................................... 0.5% based on flour
(surfactant, crumb softener)

Additive (function)

Polysorbate 65 in cakes3 ........................................................ 0.32% of mix weight
(surfactant, crumb softener)
Potassium bromate2 ............................................................ 75 ppm based on flour
(oxidizing agent)
Potassium iodate2 ............................................................... 75 ppm based on flour
(oxidizing agent)
Potassium sorbate......................................................................................... GMP
(mold inhibitor)
Propylparaben ........................................................................... GMP (0.1% max.)
(mold inhibitor)
Sodium benzoate....................................................................... GMP (0.1% max.)
(mold inhibitor)
Sodium metabisulfite.................................................................................... GMP
(mix time reducer)
Sodium diacetate.......................................................................................... GMP
(mold inhibitor)
Sodium propionate....................................................................................... GMP
(mold inhibitor)
Sodium stearoyl fumarate ...................................................... 0.5% based on flour
(surfactant, dough conditioner)
Sodium stearoyl lactylate, SSL................................................ 0.5% based on flour
(surfactant, dough strengthener)
Sorbic acid ................................................................................................... GMP
(mold inhibitor)
Sorbitan monostearate in cakes3 ........................................... 0.61% of mix weight
(surfactant, emulsifier)
Sorbitan manostearate in icing3 ......................................... 0.70% of batch weight
(surfactant, emulsifier)
Succinylated monoglycerides ................................................ 0.5% based on flour
(surfactant, dough strengthener)

All the additives listed with a limit of good manufacturing practice (GMP) are substances Generally Recognized As Safe (GRAS).
If more than one of these oxidants are used in bread, the total weight used may not exceed 75 parts per million (ppm) based on flour, including any which have been added to the flour.
If any combination of these additives is used, the limits on individual emulsifiers is lower than that listed here. Consult the appropriate paragraphs in 21 CFR §172 for details.

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For more information, see Page 162

76 / BAKERS PRODUCTION MANUAL / May 2004

Level limit
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