The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved.
The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions.
Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents.
Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references.
Reviews of the first edition:
"Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives.
This data book does provide a vast amount of information; it is what it claims to be!
Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry." —International Journal of Dairy Technology, Volume 59 Issue 2, May 2006
"This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition." —SAAFOST (South African Association for Food Science and Technology)
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About the Author
Jim Smith studied Food Science in Glasgow, Winnipeg and Nottingham and has worked in the food ingredients industry as technical manager as well as in a scotch whisky distillery in both production and quality control. He taught, researched and consulted at Strathclyde and Caledonian Universities in Glasgow for six years before moving to the Prince Edward Island Food Technology Centre, Canada as Senior Food Scientist in 1988. He has been Executive Director of the Centre since 2003. Jim is a member of the United Nations/World Health Organisation Joint Expert Committee on Food Additives and has edited three books on food additives. He is President of the Canadian Institute of Food Science & Technology and vice-chair of FoodTech Canada, a newly-formed network of Canada's food tech centres whose aim is to commercialise new food products.
Lily Hong-Shum is a professional food and sensory scientist for the Food Technology Center in Prince Edward, Atlantic Canada. She has worked extensively with government and industry supported research and global strategic alliance projects that have focused on value-added product and process development, additive and preservative application for post-harvest stabilization of food commodities, frozen/chilled shelf-life extension, sensory evaluation, and commercial scale production.
Table of Contents
List of Contributors.
How to Use This Book.
Part 1 Acidulants.
Part 2 Antioxidants.
Ascorbic acid and isomers (L-ascorbic acid and erythorbic acid).
Butylated hydroxyanisole (BHA).
Butylated hydroxytoluene (BHT).
Citric acid and its salts.
Ethylenediaminetetraacetic acid (EDTA).
Propyl gallate (PG).
Rosemary extract; natural spice extract.
Tocopherols, mixed a (DL), g and d (synthetic).
Tocopherol, mixed natural concentrate.
Part 3 Colourings.
Allura Red AC.
Black iron oxide.
Brilliant Black BN.
Brilliant Blue FCF.
Caustic sulphite caramel.
Ethyl ester of beta-apo-80-carotenoic acid (C30).
Fast Green FCF.
Patent Blue V.
Red iron oxide.
Sulphite ammonia caramel.
Yellow iron oxide.
Part 4 Emulsifiers.
Acetic acid esters of mono- and diglycerides of fatty acids.
Calcium stearoyl lactylate.
Citric acid esters of mono- and diglycerides of fatty acids.
Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids.
Dioctyl sodium sulphosuccinate.
Ethoxylated mono- and diglycerides of fatty acids.
Lactic acid esters of mono- and diglycerides of fatty acids.
Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids.
Mono- and diglycerides of fatty acids – saturated.
Mono- and diglycerides of fatty acids – unsaturated.
Polyglycerol esters of fatty acids.
Propylene glycol esters of fatty acids.
Sodium, potassium, calcium and magnesium salts of fatty acids.
Sodium stearoyl lactylate.
Sorbitan esters of fatty acids.
Succinic acid esters of mono- and diglycerides of fatty acids.
Sucrose esters of fatty acids.
Tartaric acid esters of mono- and diglycerides of fatty acids.
Part 5 Enzymes.
Cellobiase (Aspergillus niger).
Chymosin A .
Dextranase (Penicillium spp.).
Diacetyl reductase (Aerobacter aerogenes).
Ficin (Ficus spp.).
Hemicellulase (Aspergillus spp.).
Naringinase (Penicillium spp.).
Papain (papaya species).
Pepsin (porcine mucosa).
Rennet (bovine abomasum).
Part 6 Flavour Enhancers.
Ammonium glutamate .
Licorice (Glycyrrhiza glabra).
Licorice (Glycyrrhiza glabra) extract.
Licorice root extract.
Magnesium sulphate anhydrous.
Magnesium sulphate heptahydrate.
Malic acid/N-Hydroxysuccinic acid.
Tannic acid .
Part 7 Flour Additives.
Ammonium phosphate, monobasic.
Calcium phosphate, monobasic.
Sodium acid pyrophosphate.
Part 8 Gases.
Part 9 Nutritive Additives.
Calcium lactate pentahydrate.
Calcium phosphate dibasic.
Calcium phosphate tribasic.
Ferrous sulphate, anhydrous.
Magnesium carbonate hydroxide.
Magnesium oxide, heavy.
Natural tocopherols (mixture of d-a, d-b, d-g, d-d tocopherol forms).
Reduced elemental iron.
Riboflavin-50-phosphate sodium salt.
Zinc sulphate monohydrate.
Part 10 Polysaccharides.
Hydroxy ethyl cellulose.
Hydroxy propyl cellulose.
Hydroxy propyl methyl cellulose.
Locust bean gum.
Methyl cellulose .
Methyl ethyl cellulose.
Part 11 Preservatives.
Acetic acid, glacial.
Ethyl-4-hydroxybenzoate, sodium salt.
Methyl-4-hydroxybenzoate, sodium salt.
Propyl-4-hydroxybenzoate, sodium salt.
Part 12 Sequestrants.
Calcium disodium ethylenediaminetetraacetate.
Calcium phosphate monobasic.
Calcium phosphate tribasic.
Disodium ethylenediaminetetraacetate (disodium EDTA).
Potassium dihydrogen citrate.
Potassium phosphate dibasic.
Potassium phosphate monobasic
Potassium sodium tartrate.
Sodium monohydrogen phosphate.
Part 13 Solvents
Glyceryl diacetate .
Lactic acid (D, DL or L).
Methyl ethyl ketone.
Mono- and diglycerides.
Part 14 Sweeteners.
High fructose corn syrup.
What People are Saying About This
"This reference provides practicing and student food technologists information about a wide range of food additives with articles arranged by function, such as antioxidants, flavor enhancers, preservatives, and sweeteners . . . The index is very detailed." (Book News, 1 August 2011)
Most Helpful Customer Reviews
TO EXPENSIVE $$$ :-(