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Food additives databook Published by Blackwell Publishing (2003) | 
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A reference guide containing practical information on a wide range of food additives and their function in foods Information on food additives is important to all food manufacturers who want to produce safe, high-quality food products with appropriate shelf-lives. Understanding which additives work best in which products and processes, especially with the drive towards minimal processing and the reduced use of additives, is essential in the development and manufacture of successful products in a highly competitive marketplace. This comprehensive reference work - stretching to over 1000 pages - will provide industry personnel with the core, practical information they need on additives. Compiled by industry experts, it is appropriate for use within small, medium and large companies and for those within government, enforcement, research and academic organisations. It covers acidulants, antioxidants, colourings, emulsifiers, enzymes, flavour enhancers, flour additives, gases, nutritive additives, polysaccharides, preservatives, sequestrants, solvents and sweeteners with entries on around 400 additives or additive groups. Each entry is presented in a consistent tabulated format for ease of reference, with information on function and applications, safety issues, alternatives, synonyms, molecular formula and mass, appearance, physical properties (e.g. boiling and melting points, density, water content, solubility) and references to sources of further information. Contents
Hardback book - 1016 pages |