Analytical methods for food additives (Woodhead Publishing Series in Food Science, Technology and Nutrition) - Hardcover

R Wood

Hardcover

ISBN 10: 1855737221 ISBN 13: 9781855737228

Publisher: Woodhead Publishing, 2004

Synopsis

This volume discusses methods of analysis for 30 major additives where methods are incomplete or deficient. In each case the authors review current techniques, their respective strengths and weaknesses, method procedures and which method to adopt. Each chapter includes detailed tables summarising particular methods, statistical parameters for measurement and performance characteristics.

Key Features: discusses methods of analysis for 30 major additives where methods are incomplete or deficient; reviews current techniques, their respective strengths and weaknesses; detailed tables summarising particular methods, statistical parameters for measurement and performance characteristics.

Contents: Sunset Yellow; Azorubine (Carmoisine); Copper complexes of chlorophylls and chlorophyllins; Caramel class III; Annatto extracts; Sorbic acid and its salts; Benzoic acid; Sulphites; Nitrites; Fumaric acid and its salts; Gallates; BHA; L-tartaric acid and its salts; Adipic acid and its salts; Propylene glycol (propan-1,2-diol); Karaya gum; Polysorbates; Ammonium phosphatides; Sucrose acetate isobutyrate; Mono/diacetyl tartaric acid esters of mono/diglycerides of fatty acids; Polyglycerol esters of polycondensed fatty acids of caster oil; Stearoyl lactylates; Stearyl tartrate; Sorbitan esters; Aluminium; Saccharin.

About this title

About the Author

Roger Wood, Lucy Foster, Andrew Damant and Pauline Key all work on additive analysis for the UK Food Standards Agency.

From the Inside Flap

The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added.

Analytical methods for food additives addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research.

Analytical methods for food additives is a standard work for the food industry in ensuring the accurate measurement of additives in foods.

Edition details

• Publisher: Woodhead Publishing
• Publication date: 2004
• Language: English
• ISBN 10: 1855737221
• ISBN 13: 9781855737228
• Binding: Hardcover
• Number of pages: 258