Food AdditivesA. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity. |
Contents
1 Introduction to Food Additives | 1 |
2 Food Additive Intake Assessment | 11 |
3 Risks and Benefits of Food Additives | 29 |
4 Food Additives and Hypersensitivity | 46 |
5 The Role of Food Additives and Chemicals in Behavioral Learning Activity and Sleep Problems in Children | 96 |
6 Consumer Attitudes Toward Food Additives | 111 |
7 Food Additives in the European Union | 120 |
8 Regulation of Food Additives in the United States | 198 |
16 Synthetic Food Colorants | 500 |
17 Natural Color Additives | 527 |
18 Antioxidants | 552 |
19 Antibrowning Agents | 574 |
20 Antimicrobial Agents | 596 |
21 pH Control Agents and Acidulants | 660 |
22 Enzymes | 705 |
23 Emulsifiers | 756 |
9 Nutritional Additives | 227 |
10 Essential Fatty Acids as Food Additives | 286 |
11 Fat Substitutes and Replacers | 326 |
12 Food Additives for Special Dietary Purposes | 356 |
13 Flavoring Agents | 368 |
14 Flavor Enhancers | 422 |
15 Sweeteners | 467 |
Other editions - View all
Food Additives A. Larry Branen,P. Michael Davidson,Seppo Salminen,John Thorngate No preview available - 2001 |
Common terms and phrases
acetic Acidity regulator activity added agent amount analysis animal antioxidant application approved associated authorized browning calcium cause cells cheese Chem chemical chromatography color combination Committee complex components compounds concentration considered consumers consumption containing determined diet dietary Directive effect emulsifiers emulsion enzymes esters et al European evaluation example extract fatty acids flavor food additives fruit function glucose glutamate GRAS groups growth heat human important improve increased indicated industry ingredients inhibition intake levels limited manufacturing materials meat methods milk natural Nutrition occur organic oxidation phosphate potassium preparation present preservatives properties protein reactions reduced regulator reported risk safety salt sodium soluble solution sources specific stability starch structure studies substances substitutes sweeteners Table taste temperature toxicity treatment United various vegetable vitamin