Dictionary of Food Ingredients

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Springer Science & Business Media, 2001 - Technology & Engineering - 234 pages
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Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. New to this edition are 'Ingredient Categories,' which groups principal ingredients by function and describes the characteristics and applications of each group, and E numbers for ingredients. In addition, the book will be thoroughly updated with new information on existing ingredients and newly approved ingredients.The 'Dictionary' is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.
 

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Contents

Ingredients Dictionary
1
Ingredient Categories
161
ACIDULANTS
163
ANTIOXIDANTS
164
CHELATFNG AGENTS SEQUESTRANTS
166
COLORS
167
CORN SWEETENERS
170
EMULSIFIERS
171
SPICES
185
SWEETENERS
189
VITAMINS
191
AdditivesSubstances for Use in Foods Listed under Title 21 of the Code of Federal Regulations
193
CERTIFICATION
195
ADDITION TO FOOD FOR HUMAN CONSUMPTION
196
AS SAFE
200
GENERALLY RECOGNIZED AS SAFE
203

FATS AND OILS
172
FLAVORS
175
FLOUR
176
GUMS
178
PRESERVATIVES
179
GENERALLY RECOGNIZED AS SAFE
209
Food Additives E Numbers in the European Union
211
Bibliography
221
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