Handbook of Food Additives - Hardcover

Ash, Michael; Ash, Irene

Hardcover

ISBN 10: 1890595365 ISBN 13: 9781890595364

Publisher: Synapse Information Resources,U.S., 2002

Synopsis

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 manufacturers of these additives are contained within the Manufacturer Directory section with full contact information including email and internet addresses.

About this edition

• Publisher: Synapse Information Resources,U.S.
• Publication date: 2002
• ISBN 10: 1890595365
• ISBN 13: 9781890595364
• Binding: Hardcover
• Edition number: 2
• Number of pages: 1100