Food Additives Data BookJim Smith, Lily Hong-Shum John Wiley & Sons, 2008 M04 15 - 1040 pages This major new reference work covers all the "must-have" technicaldata on food additives. Compiled by food industry experts with aproven track record of producing high quality reference work, thisvolume is the definitive resource for technologists in small,medium and large companies, and for workers in research, governmentand 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. |
From inside the book
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... (Aspergillus niger) Cellulase Chymotrypsin (pancreatic) 308 312 316 320 324 328 332 336 340 343 344 348 350 352 354 356 358 360 362 364 366 368 370 372 374 376 378 380 382 384 386 388 389 390 392 394 396 398 400 402 404 406 408 410 412 ...
... (Aspergillus niger) Cellulase Chymotrypsin (pancreatic) 308 312 316 320 324 328 332 336 340 343 344 348 350 352 354 356 358 360 362 364 366 368 370 372 374 376 378 380 382 384 386 388 389 390 392 394 396 398 400 402 404 406 408 410 412 ...
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Contents
Part 2 Antioxidants | 75 |
Part 3 Colourings | 121 |
Part 4 Emulsifiers | 343 |
Part 5 Enzymes | 389 |
Part 6 Flavour Enhancers | 463 |
Part 7 Flour Additives | 535 |
Part 8 Gases | 559 |
Part 9 Nutritive Additives | 573 |
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Common terms and phrases
20°C Insoluble Additive User’s Handbook alcohol alginate ALTERNATIVE FORMS ANTAGONISTS antioxidant approved ARSENIC CONTENT MAXIMUM ASH MAXIMUM Aspergillus niger Aspergillus oryzae AUSTRALIA/PACIFIC RIM Baked beverages Blackie BOILING POINT Branen Brookfield calcium carrageenans CATEGORY cellulose Cereals cheese confectionery cyclamate DENSITY AT 20°C EINECS emulsifier ethanol ethanol solution FDA 21CFR flavour enhancer flour Food Additive User’s Food Additives Food and Drug Food Chemicals Codex food colour FOOD SAFETY ISSUES FORMULA fruit FUNCTION IN FOODS glycyrrhizin Gower Publishing HEAVY METAL HEAVY METAL CONTENT LEGISLATION liquid manufacturing practices MAXIMUM IN ppm meat MELTING RANGE METAL CONTENT MAXIMUM methyl MOLECULAR MASS N/A N/A N/A Nutritional Additives phosphate Polysaccharides potassium powder PRESSURES INCLUDING 760mmHg PROPERTIES AND APPEARANCE propylene glycol PURITY RELEVANT INFORMATION Slightly soluble sodium chloride soft drinks soluble sorbitol stabiliser sucrose sugar sweetener SYNERGISTS SYNONYMS TECHNOLOGY UK and EUROPE VARIOUS PRESSURES INCLUDING VARIOUS TEMPERATURE/pH COMBINATIONS vegetable oil Vitamin WATER CONTENT MAXIMUM