YenzoWhich foods contain firming agents?
The source Yenzo cites for this group only defines the function and does not list specific foods, so Yenzo gives no list here. Each code in the group has its own page; see the page of that code.
Firming agents in food
Firming agents are substances that make or keep tissues of fruit or vegetables firm or crisp, or interact with gelling agents to produce or strengthen a gel. They are added to food for that purpose. This definition follows Annex I of Regulation (EC) No 1333/2008 of the European Union.
Vietnam regulates additives through a list of permitted additives (Circular 24/2019/TT-BYT, referencing international Codex standards); a substance not on the list is not permitted in Vietnam, and that is the first tier of the Yenzo Scale — see how levels are set.
Firming agents: high risk
High risk on Yenzo's scale. The cases at this level: it is not permitted in Vietnam (Circular 24/2019); neither JECFA nor EFSA has an ADI for it; a regulator withdrew it for safety reasons and no evaluator kept an ADI; nitrites and nitrates (EFSA 2023). How we score →
3 of 17
Firming agents: very low risk
Very low risk: no concern at the levels used in food. How we score →
11 of 17
Fun fact. Firming agents are substances added to precipitate residual pectin, which strengthens the supporting tissue and keeps it from collapsing during processing. Fruits and vegetables contain pectin components that are relatively insoluble and form a firm gel around the fibrous tissue. Adding calcium salts forms a calcium pectate gel, which supports the tissue and protects it against softening during processing. Canned vegetables, canned apples, frozen apples and tomatoes are sometimes treated with calcium chloride, calcium citrate, monocalcium dihydrogen phosphate, calcium lactate or calcium sulphate so that they do not become soft and disintegrate. The textbook gives a suggested level of use of these calcium salts of 0.02%, calculated as calcium in the final food. Source: Firming agents, Humectants and Propellants (D. Patel), in Food Additives and Food Quality Assurance, UGC/INFLIBNET e-PG Pathshala
Frequently asked questions about firming agents
How can I recognise firming agents on a label?
Labels usually write the group name with the INS number, for example “firming agent (509)”. A label may also write the E code, the INS code or the name of the substance. The same substance can be written in different ways.
Which firming agents are the most common?
Yenzo does not rank codes. Some codes of this group have a page on Yenzo: E509 (calcium chloride), E516 (calcium sulfate), E508 (potassium chloride), E327 (calcium lactate). Each of them has a row in Appendix 1 of Circular 24/2019/TT-BYT with the function “chất làm rắn chắc” (firming agent).
Other categories
PreservativesColoursSweetenersFlavour enhancersEmulsifiersThickenersAntioxidantsAcidity regulatorsAnticaking agentsGlazing agentsStabilizersGelling agentsSequestrantsFlour treatment agentsHumectantsCarriersColour retention agentsEmulsifying saltsBulking agentsFoaming agentsRaising agentsPackaging gasesPropellantsAntifoaming agentsBleaching agentsCarbonating agentsFlavourings