Food Additives Data Book

Front Cover
Jim Smith, Lily Hong-Shum
John Wiley & Sons, Apr 15, 2008 - Technology & Engineering - 1040 pages
This major new 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.

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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
Part 10 Polysaccharides
659
Part 11 Preservatives
731
Part 12 Sequestrants
817
Part 13 Solvents
861
Part 14 Sweeteners
901
Index
1005
Copyright

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About the author (2008)

Jim Smith is the manager of Strategic Research and Technical Services for the Food Technology Center, Prince Edward Island, Atlantic Canada. He has worked in industry, universities and government and as a consultant to the food industry in Europe and North America. He has edited two previous books on food additives.

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.

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