Food Additives Handbook

The aim of this book is to present technical information about the additives used in food product development, in a concise form. Food product development is an activity which requires application of technical skills and the use of a diverse range of information. Normally this information is scattered throughout the vast food science literature in journals and books and in technical publications from the various suppliers. It has been my experience, through consulting with the food industry, that there is a need for information on food additives in a quick-to-use form-in tables and figures where possible. Time wasted during information retrieval causes delay in practical development work, which results in delay of product launch and possibly the loss of market advantage. This handbook will be used by food product development staff and by all food scientists requiring access to information on food additives in a quick-to-use format. Some knowledge of food science is assumed. Each chapter contains a bibliography which can be consulted if further informa tion is required. Local legislation will have to be consulted to determine the legality of use of the additive, in which foods and at what level of addition. Information on safety can be found in Food Additives Handbook (1989) by R. J. Lewis, published by Van Nostrand Reinhold, New York.

"Each additive is covered in a separate, alphabetically listed entry." Entries give CAS number, properties, synonyms, use in foods, and safety profile.

The aim of this book is to present technical information about the additives used in food product deveiopment, in a concise form. Food product development is an activity which requires application of technical skills and the use of a diverse range of information. Normally this information is scattered throughout the vast food science literature in journals and books and in technical publications from the various suppliers. It has been my experience, through consulting with the food industry, that there is a need for information on food additives in a quick-to-use form-in tables and figures where possible. Time wasted during information retrieval causes delay in practical development work, which results in delay of product launch and possibly the loss of market advantage. This handbook will be used by food product development staff and by all food scientists requiring access to information on food additives in a quick-to-use format. Some knowledge of food science is assumed. Each chapter contains a bibliography which can be consulted if further informa tion is required. Local legislation will have to be consulted to determine the legality of use of the additive, in which foods and at what level of addition. Information on safety can be found in Food Additives Handbook (1989) by' R.l. Lewis, published by Van Nostrand Reinhold, New York.

This handbook has been extensively updated and describes more than 6,000 trade name additives and more than 3,000 generic chemical additives that are used in food products. The handbook also includes direct additives, intentionally added to food to affect its quality, and indirect additives, those additives that might be expected to become part of a food or as a result of production, processing, storage, or packaging. Additives are critical components of food preparation as they play an important role in increasing the flavor, texture, preservation, and value of food products as well as aiding in all aspects of food manufacture. Food regulations for the US, Europe (E numbers), and Japan are also included. Some of the food additives covered in this reference are: anticaking agents, antioxidants, fillers, flavors, emulsifiers, instantizing agents, nutrients, pH control agents, solvents, starch complexing agents, stiffening agents, suspending agents, sweeteners, tenderizers, texturizers, thickeners, etc. This reference is exhaustively cross-referenced by chemical component, function, application, CAS number, EINECS/ELINCS number, and FEMA number. More than 1,500 worldwide manufacturer

Food additives have played and still play an essential role in the food industry. Additives span a great range from simple materials like sodium bicarbonate, essential in the kitchen for making cakes, to mono- and diglycerides of fatty acids, an essential emulsifier in low fat spreads and in bread. It has been popular to criticise food additives, and in so doing, to lump them all together, but this approach ignores their diversity of history, source and use. This book includes food additives and why they are used, safety of food additives in Europe, additive legislation within the EU and outside Europe and the complete listing of all additives permitted in the EU. The law covering food additives in the EU which was first harmonised in 1989 has been amended frequently since then, but has now been consolidated with the publication of Regulations 1331/2008 and 1129/2011. This 4th edition of the Guide brings it up to date with the changes introduced by this legislation and by the ongoing review of additives by EFSA. Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses. Those working in and around the food industry, students of food science and indeed anyone with an interest in what is added to their food will find this a practical book full of fascinating details.