Food Additives Data Book

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Description

The use of additives in food is a dynamic one, as consumers demandfewer additives in foods and as governments review the list ofadditives approved and their permitted levels. Scientists alsorefine the knowledge of the risk assessment process as well asimprove analytical methods and the use of alternative additives,processes or ingredients. Since the first edition of the FoodAdditives Databook was published, there have been numerouschanges due to these developments and some additives are no longerpermitted, some have new permitted levels of use and new additiveshave been assessed and approved. The revised second edition of this major reference work coversall the "must-have" technical data on food additives. Compiled byfood industry experts with a proven track record of producing highquality reference work, this volume is the definitive resource fortechnologists in small, medium and large companies, and for workersin research, government and academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritiveadditives, Emulsifiers, Flour additives, Acidulants, Sequestrants,Antioxidants, Flavour enhancers, Colour, Sweeteners,Polysaccharides, Solvents. Entries include information on: Function and Applications,Safety issues, International legal issues, Alternatives, Synonyms,Molecular Formula and mass, Alternative forms, Appearance, Boiling,melting, and flash points, density, purity, water content,solubility, Synergists, Antagonists, and more with full andeasy-to-follow-up references. Reviews of the first edition: "Additives have their advantages for the food industry in orderto provide safe and convenient food products. It is thereforeessential that as much information as possible is available toallow an informed decision on the selection of an additive for aparticular purpose. This data book provides such information -consisting of over 1000 pages and covering around 350additives. This data book does provide a vast amount of information; it iswhat it claims to be! Overall, this is a very useful publication and a good referencebook for anyone working in the food and dairy industry." --International Journal of Dairy Technology, Volume59 Issue 2, May 2006 "This book is the best I have ever seen ... a clear winner overall other food additive books .... a superb edition." --SAAFOST (South African Association for FoodScience and Technology)



Auteur
Jim Smith studied Food Science in Glasgow, Winnipeg and Nottingham and has worked in the food ingredients industry as technical manager as well as in a scotch whisky distillery in both production and quality control. He taught, researched and consulted at Strathclyde and Caledonian Universities in Glasgow for six years before moving to the Prince Edward Island Food Technology Centre, Canada as Senior Food Scientist in 1988. He has been Executive Director of the Centre since 2003. Jim is a member of the United Nations/World Health Organisation Joint Expert Committee on Food Additives and has edited three books on food additives. He is President of the Canadian Institute of Food Science & Technology and vice-chair of FoodTech Canada, a newly-formed network of Canada's food tech centres whose aim is to commercialise new food products.

Lily Hong-Shum is a professional food and sensory scientist for the Food Technology Center in Prince Edward, Atlantic Canada. She has worked extensively with government and industry supported research and global strategic alliance projects that have focused on value-added product and process development, additive and preservative application for post-harvest stabilization of food commodities, frozen/chilled shelf-life extension, sensory evaluation, and commercial scale production.



Texte du rabat
The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved.

The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions.

Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents.

Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references.

Reviews of the first edition:

"Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives.

This data book does provide a vast amount of information; it is what it claims to be!

Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry."
International Journal of Dairy Technology, Volume 59 Issue 2, May 2006

"This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition."
SAAFOST (South African Association for Food Science and Technology)



Contenu
List of Contributors.

How to Use This Book.

Part 1 Acidulants.

Acetic acid.

Adipic acid.

Caprylic acid.

Citric acid.

Dehydroacetic acid.

Fumaric acid.

Glucono-delta-lactone.

Lactic acid.

Malic acid.

Phosphoric acid.

Propionic acid.

Sodium diacetate.

Succinic acid.

Tartaric acid.

Part 2 Antioxidants.

Ascorbic acid and isomers (L-ascorbic acid and erythorbic acid).

Ascorbyl palmitate.

Beta-carotene.

Butylated hydroxyanisole (BHA).

Butylated hydroxytoluene (BHT).

Tert-Butylhydroquinone (TBHQ).

Calcium ascorbate.

Citric acid and its salts.

Ethoxyquin.

Ethylenediaminetetraacetic acid (EDTA).

Propyl gallate (PG).

Rosemary extract; natural spice extract.

Sodium ascorbate.

L-Tartaric acid.

Tea extract.

Tocopherols, mixed a (DL), g and d (synthetic).

Tocopherol, mixed natural concentrate.

Part 3 Colourings.

Alkanet.

Allura Red AC.

Aluminium.

Amaranth.

Ammonia caramel.

Annatto.

Anthocyanin.

Beetroot Red.

Beta-apo-80-carotenal (C30).

Black iron oxide.

Brilliant Black BN.

Brilliant Blue FCF.

Brown FK.

Brown HT.

Calcium carbonate.

Canthaxanthin.

Carmine.

Carminic acid.

Carmoisine.

Beta-carotene.

Caustic sulphite caramel.

Chlorophyll.

Chlorophyllins.

Copper chlorophylls.

Copper chlorophyllins.

Curcumin.

Erythrosine.

Ethyl ester of beta-apo-80-carotenoic acid (C30).

Fast Green FCF.

Gardenia Yellow.

Gold.

Green S.

Indigotine.

Litholrubine BK.

Lutein.

Lycopene.

Mixed carotenes.

Paprika extract.

Patent Blue V.

Plain caramel.

Ponceau R.

Ponceau SX.

Quinoline Yellow.

Red iron oxide.

Riboflavin.

Riboflavin-50-phosphate.

Safflower.

Santalin.

Silver.

Sulphite ammonia caramel.

Sunset Yellow.

Tartrazine.

Titanium dioxide.

Vegetable carbon.

Yellow iron oxide.

Part 4 Emulsifiers.

Acetic acid esters of mono- and diglycerides of fatty acids.

Ammonium phosphatides.

Calcium stearoyl lactylate.

Citric acid esters of mono- and diglycerides of fatty acids.

Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids.

Dioctyl sodium sulphosuccinate.

Ethoxylated mono- and diglycerides of fatty acids.

Lactic acid esters of mono- and diglycerides of fatty acids.

Lecithins.

Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids.

Mono- and diglycerides of fatty acids saturated.

Mono- and diglycerides of fatty acids unsaturated.

Polyglycerol esters of fatty acids.

Polyglycerol polyricinoleate.

Polysorbates.

Propylene glycol esters of fatty acids.

Sodium, potassium, calcium and magnesium salts of fatty acids.

Sodium stearoyl lactylate.

Sorbitan esters of fatty acids.

Stearyl tartrate.

Succinic acid esters of mono- and diglycerides of fatty acids.

Sucrose esters of fatty acids.

Tartaric acid esters of mono- and diglycerides of fatty acids.

Part 5 Enzymes.

Alpha-amylase.

Alpha-galactosidase.

Amyloglucosidase .

&...

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Détails sur le produit

Titre
Food Additives Data Book
Auteur
EAN
9781444397727
ISBN
978-1-4443-9772-7
Format
eBook (pdf)
Producteur
Wiley-Blackwell
Editeur
Wiley-Blackwell
Genre
Agriculture, horticulture, sylviculture, pêche, alimentation
Parution
08.04.2011
Protection contre la copie numérique
Adobe DRM
Taille de fichier
3.46 MB
Nombre de pages
1128
Année
2011
Edition
2. Aufl.
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