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  1. #1
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    Default firming agent 509

    I was just wondering if firming agent 509 found in tin apricots/peaches is bad for my babe (7 months)

    I use tined pears (mashed) for little Spencer and I would like to start using other friuts (that have no added sugar/preservitives)


    Any ideas what i can use and what I shouldn't

    ta

    LP IN WA
    ME29 DH30
    SPENCER 11/07/2007
    ELLIOTTE 06/08/09
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  2. #2
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    Hi there!!

    Not too sure about 509, maybe try googling it. I would use fresh fruit as the ones in the tins do have so many additives.
    You can try steaming up some pears, apples etc for a few minutes and store in ice cube trays to use whenever you need. At least you know what is in them!
    HTH

  3. #3
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    i used to steam up my own pears and fruit but they have been looking pretty poor quality so started using tin pears. They dont have any additives listed in the ingredients, the only things listed are pears and jiuce??? Is that wrong?? Do they not need to list additives??

    It was only peaches and apricots that listed the firming agent 509???

    I was also told to use dried apricots but the have more preservitives??


    help??
    ME29 DH30
    SPENCER 11/07/2007
    ELLIOTTE 06/08/09
    99,98,97,96,95,94,93,92,91,90,89,88,87,86,85,84,83,82,81,80,79,78,77,76,75,74,73,72,71,70,69,68

  4. #4
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    This was from my book on Decoding Food Additives.

    509 is Calcium Chloride. It is used to fortify foods with calcium. It has no adverse effects.

    It wasn't on the list of additives to avoid from the book Additive Alert.

  5. #5
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    cool!!

    ta...

    So do they have to mention addititives in the ingredients??
    ME29 DH30
    SPENCER 11/07/2007
    ELLIOTTE 06/08/09
    99,98,97,96,95,94,93,92,91,90,89,88,87,86,85,84,83,82,81,80,79,78,77,76,75,74,73,72,71,70,69,68

  6. #6
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    I quote again from Decoding Food Additives (2006).

    How does the law protect consumers?
    Ingredient labelling


    "Anything including food additives used in the manufacturing of a food must be included on a food label. The only exceptions are substances used to make flavourings, water or alcohol that evaporate during processing and water that is used in a syrup, brine or stock or when water is less than 56% of the weight of the food or water that is used to reconstitute dry or concentrated ingredients."

    ....... However "A controversial part of the food standard states that additives present in ingredients that make up less than 5% of the food do not have to have their code listed on the label. This is only the case where the additive does not perform a function in the food, for example, sulphur dioxide in dried apricots that make up less than 5% of a packet of mixed fruit."


 

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