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Food Additives Data Book, Second Edition
Food Additives Data Book, Second Edition
Delivers must-have information on 14 major food additive groups.
Item No. 95430
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The use of additives in food is dynamic. Consumers demand fewer additives and governments continually review their lists of approved additives 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 there have been many changes.

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

The book covers 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.

Food Additives Databook, Second Edition


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-Butyl hydroquinone (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 Anthocyanase
Asparaginase
Beta-amylase
Beta-galactosidase
Beta-glucanase
Beta-glucosidase
Bromelain
Catalase
Cellobiase (Aspergillus niger)
Cellulase
Chymosin A
Chymotrypsin (pancreatic)
Dextranase (Penicillium spp.)
Diacetyl reductase (Aerobacter aerogenes)
Ficin (Ficus spp.)
Glucoamylase
Glucose isomerase
Glucose oxidase
Hemicellulase (Aspergillus spp.)
Hexose oxidase
Inulinase
Invertase
Isoamylase
Laccase
Lipase
Lysozyme hydrochloride
Malt carbohydrase
Metallo-neutral proteases
Microbial rennet
Naringinase (Penicillium spp.)
Papain (papaya species)
Pectinase
Penicillin amidase
Pepsin (porcine mucosa)
Peroxidase (horseradish)
Protease
Pullulanase
Rennet (bovine abomasum)
Subtilisin
Tannase
Trypsin (pancreatic)
Xylanase


Part 6: Flavour Enhancers

Acetic acid
Algae, brown
Algae, red
Ammonium chloride
Ammonium glutamate
Ammonium glycyrrhizate
Aspartame
Calcium chloride
Disodium guanylate
Disodium inosinate
Disodium -ribonucleotides
Esterase-lipase
Ethyl maltol
L-Glutamic acid
Glycine
Lactic acid
Licorice (Glycyrrhiza glabra)
Licorice (Glycyrrhiza glabra) extract
Licorice root extract
Magnesium sulphate anhydrous
Magnesium sulphate heptahydrate
Malic acid/N-Hydroxysuccinic acid
Monosodium glutamate
Potassium chloride
Potassium glutamate
Potassium lactate
Sodium alginate/Algin
Sodium lactate
Succinic acid
Sucralose
Tannic acid
L-Tartaric acid
Thaumatin


Part 7: Flour Additives

Acetone peroxide
Alpha-amylase
Ammonium chloride
Ammonium persulphate
Ammonium phosphate, monobasic
Ascorbic acid
Azodicarbonamide
Benzoyl peroxide
Calcium carbonate
Calcium phosphate, monobasic
Chlorine
Chlorine dioxide
L-Cysteine hydrochloride
Glucoamylase
Glucose oxidase
Lipase
Lipoxidase
Pentosanase
Potassium bromate
Protease
Pullulanase
Sodium acid pyrophosphate
Xylanase


Part 8: Gases

Argon
Carbon dioxide
Hydrogen
Nitrogen
Nitrous oxide
Ozone


Part 9: Nutritive Additives

L-Ascorbic acid
Ascorbyl palmitate
Beta-carotene
Biotin
Calcium ascorbate
Calcium carbonate
Calcium glycerophosphate
Calcium lactate pentahydrate
Calcium-D-pantothenate
Calcium phosphate dibasic
Calcium phosphate tribasic
Cholecalciferol
Cupric gluconate
Cyanocobalamin
Ergocalciferol
Ferric orthophosphate
Ferrous fumarate
Ferrous sulphate, anhydrous
Folic acid
Magnesium carbonate hydroxide
Magnesium oxide, heavy
Natural tocopherols (mixture of d-a, d-b, d-g, d-d tocopherol forms)
Niacinamide
Nicotinic acid
Pantothenic acid
Phytonadione
Pyridoxine
Pyridoxine hydrochloride
Reduced elemental iron
Retinol
Retinyl acetate
Retinyl palmitate
Riboflavin
Riboflavin-50-phosphate sodium salt
Sodium ascorbate
Thiamin
Thiamin hydrochloride
Thiamin mononitrate
DL-a-Tocopherol
DL-a-Tocopheryl acetate
Zinc sulphate monohydrate


Part 10: Polysaccharides

Agar
Alginic acid
Ammonium alginate
Calcium alginate
Carboxymethylcellulose
Carrageenan
Iota-carrageenan
Kappa-carrageenan
Lambda-carrageenan
Cellulose
Chitosan
Dextran
Furcellaran
Gellan
Guar gum
Gum arabic
Gum ghatti
Hydroxy ethyl cellulose
Hydroxy propyl cellulose
Hydroxy propyl methyl cellulose
Karaya gum
Locust bean gum
Methyl cellulose
Methyl ethyl cellulose
Microcrystalline cellulose
Pectin
Potassium alginate
Propyleneglycol alginate
Tragacanth gum
Xanthan


Part 11: Preservatives

Acetic acid, glacial
Benzoic acid
Biphenyl
Calcium acetate
Calcium benzoate
Calcium bisulphite
Calcium propionate
Calcium sorbate
Calcium sulphite
Dimethyl dicarbonate
Ethyl-4-hydroxybenzoate
Ethyl-4-hydroxybenzoate, sodium salt
Formic acid
Heptyl paraben
Hexamethylenetetramine
2-Hydroxybiphenyl
Lactic acid
Methyl para-hydroxybenzoate
Methyl-4-hydroxybenzoate, sodium salt
Natamycin
Nisin
Potassium acetate
Potassium benzoate
Potassium metabisulphite
Potassium nitrate
Potassium nitrite
Potassium propionate
Potassium sorbate
Propionic acid
Propyl-4-hydroxybenzoate
Propyl-4-hydroxybenzoate, sodium salt
Sodium acetate
Sodium benzoate
Sodium bisulphite
Sodium diacetate
Sodium metabisulphite
Sodium nitrate
Sodium nitrite
Sodium o-phenylphenate
Sodium propionate
Sodium sorbate
Sodium sulphite
Sorbic acid
Sulphur dioxide
Thiabendazole


Part 12: Sequestrants

Calcium acetate
Calcium chloride
Calcium citrate
Calcium disodium ethylenediaminetetraacetate
Calcium gluconate
Calcium phosphate monobasic
Calcium phosphate tribasic
Calcium phytate
Calcium sulphate
Citric acid
Disodium ethylenediaminetetraacetate (disodium EDTA)
Disodium pyrophosphate
Glucono-delta-lactone
Glycine
Isopropyl citrate
Manganese citrate
Oxystearin
Phosphoric acid
Potassium dihydrogen citrate
Potassium phosphate dibasic
Potassium phosphate monobasic
Potassium sodium tartrate
Sodium monohydrogen phosphate
Sodium polyphosphate
Sodium tartrate
Tartaric acid


Part 13: Solvents

Acetic acid
Acetone
Acetylated monoglycerides
Amyl acetate
Benzyl alcohol
1,3-Butanediol
Carbon dioxide
Castor oil
Diethyl tartrate
Ethanol
Ethyl acetate
Glycerin
Glyceryl diacetate
Glyceryl tributyrate
Hexane
Isopropanol
Lactic acid (D, DL or L)
Methanol
Methyl ethyl ketone
Methylene chloride
Mono- and diglycerides
Monoglyceride citrate
2-Nitropropane
Octyl alcohol
1,2-Propanediol
Triacetyl glycerin
Triethyl citrate


Part 14: Sweeteners

Acesulfame-K
N-Acetylglucosamine
Alitame
Arabinose
Aspartame
Corn syrup
Cyclamate
Fructose
Glycine
Glycyrrhizin/glycyrrhizic acid
High fructose corn syrup
Isomalt
Lactitol
Lactose
Maltitol
Mannitol
Monellin
Saccharin
Sorbitol
Stevioside
Sucralose
Sucrose
Tagatose
Thaumatin
Trehalose
Xylitol
Xylose, D(+)


Index
Publish Date: 2011
Format: 7” x 10” hardcover
Pages: 1128
Publication Weight: 8 lbs

Edited by Jim Smith and Lily Hong-Shum

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