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 carbonate (E170)
- Calcium hydrogen sulfite (E227)
- Calcium citrates (E333)
- Calcium phosphates (E341)
- Calcium sulfate (E516)
- Calcium chloride (E509)
- Magnesium chloride (E511)
- Magnesium sulfate (E518)
- Calcium gluconate (E578)
- Magnesium gluconate (E580)
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