Food Additives - Firming Agents

As the name suggests, “Firming agents” are the substances which bring about firming action in food and gives it a firm structure. These are food additives added in order to precipitate residual pectin. It thus strengthens the structure of the food and prevents its collapse during processing.

Firming agents are used in food and beverage applications to give a product consistency in texture, shelf life and strength by improved binding ability.

Firming agents are used in various types of processed foods. Some of these food products are processed or canned vegetables and fruits. Firming agents are also used in certain types of cheese. Firming agents can also be used in fish products.

Typical firming agents which are used in different types of food are:

Additive	Permitted in or Upon
Aluminum Sulphate	Canned crabmeat, lobster, salmon, shrimp and tuna; Pickles and relishes
Ammonium Sulphate	Pickles and relishes
Calcium Chloride	Canned apples, Canned grapefruit, Cheddar cheese, Cottage cheese, Glaze for frozen fish, Olives, Pickles and relishes, Canned Tomatoes, Canned apricots, Frozen apples
Calcium Citrate	Canned vegetables, Canned apples, Frozen apples
Calcium Lactate	Canned grapefruit, Canned peas
Calcium Phosphate, monobasic	Canned Tomatoes, Canned apples, Frozen Apples
Calcium Sulphate	Canned Tomatoes, Canned apples, Frozen Apples
Potassium Aluminum Sulphate	Pickles and relishes, Sea urchin roe
Sodium Aluminum Sulphate	Pickles and relishes

Post by Faiz Lahori