Analytical Methods for Food Additives

Analytical Methods for Food Additives

Pub. Date:
Taylor & Francis


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Analytical Methods for Food Additives

The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. While there are established methods of analysis for many food additives, there are others that still require complete methods.

Analytical Methods for Food Additives addresses the lack of established methods of analysis for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. In addition to providing recommendations on best practice and future research, each chapter reviews the range of current analytical methods and sets out their performance characteristics, procedures, and parameters.

Filled with a wealth of important information, this is an essential volume that will help food scientists and food industry professionals in the effort to establish complete methods of analysis for all food additives.

Product Details

ISBN-13: 9780849325342
Publisher: Taylor & Francis
Publication date: 01/28/2004
Series: Woodhead Publishing in Food Science and Technology Ser.
Pages: 258
Product dimensions: 6.00(w) x 9.00(h) x 1.00(d)

Table of Contents

Introduction E110: Sunset Yellow E122: Azorubine (Carmoisine)
E141: Copper Complexes of Chlorophylls and Chlorophyllines E150c: Caramel Class III E160b: Annatto Extracts E200-03: Sorbic Acid and Salts E210-13: Benzoic Acid E220-28: Sulphites E249-50: Nitrites E297: Fumaric Acid and its Salts E310-12: Gallates E320: BHA E334-7, E354: L-Tartaric Acid and its Salts E355-357, E359: Adipic Acid and its Salts E405, E477: Propylene Glycol E416: Karaya Gum E432-436: Polysorbates E442: Ammonium Phosphatides E444: Sucrose Acetate Isobutyrate E472e: Mono/Diacetyl Tartaric Acid Ester of Mono/Di Glycerides of Fatty Acids E476: Polyglycerol Esters of Polycondensed Fatty Acids of Castor Oil E481-82: Stearoyl Lactylates (Including Calcium and Sodium Stearoyl Lactylate)
E483: Stearyl Tartrate E491-2, E495, E493-94: Sorbitan Esters E520-23, E541, E554-59, E573: Aluminium E954: Saccharin.

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