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Analytical methods for food additives Published by Woodhead Publishing (2004) | 
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Additives are used in a diversity of food products, in which they perform a variety of important functions - acting as preservatives, anti-oxidants, colourings, sweeteners or gelling agents, for example. Some, such as sulphites, fulfil more than one function. However, the levels of additives in foods and the types of food in which particular additives can be used are closely regulated and most areas of food additive legislation have been fully harmonised throughout the European Union. The enforcement of this legislation is underpinned by surveillance exercises carried out by organisations such as the Food Standards Agency (FSA) who have a remit to support consumer protection through scientific, evidence-based assessments. Consequently the FSA has invested considerably in developing and validating methods for the accurate determination of additives in foods, which can also deliver reliable information on additive usage, levels and, together with data on dietary patterns, consumer exposure. This hardback reference book, compiled by four FSA scientists involved in additive analysis, provides a review of methods for the extraction and analysis of additives for which such information is disparate or otherwise incomplete. For each additive covered it presents the compiled information in a standard format with an introduction followed by a summary of the available methods of analysis, specific recommendations (including the need for future work), and references through which further information can be gleaned. Tables are used to summarise the statistical performance of particular methods. The book will be of particular use to those involved in analysing foods for additives and for technical personnel within food companies who need to appreciate the technical basis, scope and limitations of methods for additive analysis. Contents
Hardback book - 258 pages |