Food Additives Data Book

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John Wiley & Sons, Apr 20, 2011 - 1128 pages
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The use of additives in food is a dynamic one, as consumers demandfewer additives in foods and as governments review the list ofadditives approved and their permitted levels. Scientists alsorefine the knowledge of the risk assessment process as well asimprove analytical methods and the use of alternative additives,processes or ingredients. Since the first edition of the FoodAdditives Databook was published, there have been numerouschanges due to these developments and some additives are no longerpermitted, some have new permitted levels of use and new additiveshave been assessed and approved.

The revised second edition of this major reference work coversall the "must-have" technical data on food additives. Compiled byfood industry experts with a proven track record of producing highquality reference work, this volume is the definitive resource fortechnologists in small, medium and large companies, and for workersin research, government and academic institutions.

Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, 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 andeasy-to-follow-up references.

Reviews of the first edition:

"Additives have their advantages for the food industry in orderto provide safe and convenient food products. It is thereforeessential that as much information as possible is available toallow an informed decision on the selection of an additive for aparticular purpose. This data book provides such information -consisting of over 1000 pages and covering around 350additives.

This data book does provide a vast amount of information; it iswhat it claims to be!

Overall, this is a very useful publication and a good referencebook for anyone working in the food and dairy industry."
—International Journal of Dairy Technology, Volume59 Issue 2, May 2006

"This book is the best I have ever seen ... a clear winner overall other food additive books .... a superb edition."
—SAAFOST (South African Association for FoodScience and Technology)

 

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Contents

Antioxidants
58
Betacarotene
64
Butylated hydroxytoluene BHT
70
Calcium ascorbate
76
Ethylenediaminetetraacetic acid EDTA
82
Rosemary extract natural spice extract
88
Tea extract
94
1
199
22
760
28
768
36
784
50
817
66
828
76
928
80
938
82
948

2
223
14
267
20
582
92
968
Copyright

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About the author (2011)

Jim Smith studied Food Science in Glasgow, Winnipeg andNottingham and has worked in the food ingredients industry astechnical manager as well as in a scotch whisky distillery in bothproduction and quality control. He taught, researched and consultedat Strathclyde and Caledonian Universities in Glasgow for six yearsbefore moving to the Prince Edward Island Food Technology Centre,Canada as Senior Food Scientist in 1988. He has been ExecutiveDirector of the Centre since 2003. Jim is a member of the UnitedNations/World Health Organisation Joint Expert Committee on FoodAdditives and has edited three books on food additives. He isPresident of the Canadian Institute of Food Science &Technology and vice-chair of FoodTech Canada, a newly-formednetwork of Canada's food tech centres whose aim is to commercialisenew food products.

Lily Hong-Shum is a professional food and sensoryscientist for the Food Technology Center in Prince Edward, AtlanticCanada. She has worked extensively with government and industrysupported research and global strategic alliance projects that havefocused on value-added product and process development, additiveand preservative application for post-harvest stabilization of foodcommodities, frozen/chilled shelf-life extension, sensoryevaluation, and commercial scale production.

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