Firming agent
From Wikipedia, the free encyclopedia
Firming agents are food additives added in order to precipitate residual pectin, thus strengthening the structure of the food and preventing its collapse during processing.
Typical firming agents are:
- Calcium hydrogen sulphite (E227)
- Calcium citrates (E333)
- Calcium phosphates (E341)
- Calcium sulphate (E516)
- Calcium chloride (E509)
- Magnesium chloride (E511)
- Magnesium sulphate (E518)
- Calcium gluconate (E578)
- Magnesium gluconate (E580)