A Dictionary of Food Ingredients. This item is unavailable.A Dictionary of Food Ingredients

The Dictionary of Food Ingredients is a unique, easy-to-use source of infor­ mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac­ cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas­ sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.

From the reviews of the fifth edition:

“This handy reference by Igoe (retired consultant) offers alphabetical access to definitions of more than 1,000 food ingredients. Concise entries describe the ingredient’s source, basic chemical properties, functions, and various uses. Coverage includes natural and artificial ingredients as well as those used in food processing. ... Packed with information, this small dictionary will be a very useful acquisition for undergraduate and graduate libraries supporting programs in food science, chemistry, nutrition, and related fields. ... Summing Up: Highly recommended. Lower-level undergraduates through researchers/faculty.” (J. S. Whelan, Choice, Vol. 49 (4), December, 2011)

“It is wider in coverage, and dose have a list of E numbers at the end following a US list of food additives covered under federal regulations. ... This will be a useful book to anyone interested in what is in their food. It is the sort of reference book school and public libraries should have. It will also be of use in the food industry for those members of staff who are not food scientist or technologists.” (John Goodier, Reference Reviews, Vol. 26 (4), 2012)