Natural Food Additives, Ingredients and Flavourings
Language: English
Published by Elsevier Science, 2012, 2012
Series: Book 127 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
- Used
Condition: Used
£ 107.31
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- Title
- Natural Food Additives, Ingredients and Flavourings
- Author
- David Baines, Richard Seal
- Publisher
- Elsevier Science, 2012
- Publication year
- 2012
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 1845698118
- ISBN 13
- 9781845698119
- Series
- Book 127 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Key Features: reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors; explores what the term natural means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients; examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients.
Contents: Defining the term natural in the context of food products. Part 1 Natural additives, ingredients and flavourings: Natural food and beverage colourings; Natural low-calorie sweeteners; Natural food and beverage flavour enhancers; Natural antioxidants as food and beverage ingredients; Natural antimicrobials as additives and ingredients for the preservation of foods and beverages; Native, modified and clean label starches in foods and beverages; The application of natural hydrocolloids to foods and beverages; Proteins as clean label ingredients in foods and beverages; Natural aroma chemicals for use in foods and beverages; Natural flavourings from biotechnology for foods and beverages; Natural flavourings from green chemistry for foods and beverages. Part 2 Applications in different products: Applications of natural ingredients in savoury food products; Applications of natural ingredients in baked goods; Applications of natural plant extracts in soft drinks; Applications of natural ingredients in alcoholic drinks; Dairy products and milk-based food ingredients.
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