Handbook of food additives : an international guide to more than 7,000 products by trade name, chemical, function, and manufacturer

The Handbook of Food Additives, Third Edition has been extensively updated and expanded in this new edition. It describes more than 5500 trade names, and more than 4000 generic chemicals and materials, available from worldwide manufacturers, that function as direct additives in food that is available for consumption. Food additives are used to: (1) maintain or improve the overall nutritional quality of the food, (2) preserve the quality and shelf life of the food, and (3) make the food more appealing to the consumer through modification of taste, texture and appearance. These are intentionally added to a food to affect its overall quality. Substances reasonably expected to become a part of the food in trace amounts as a result of any aspect of production, processing, storage, or packaging are also included. Entries in this reference for both trade names and chemicals contain extensive information that comprehensively profiles each product. This reference is unique in that it functions as a single source for information on both the trade name products and the chemicals that are used as food additives throughout the world. The food additives included in this reference function as: Acidulents; Aerating agents; Alkaline agents; Anticaking agents Antimicrobials; Antistaling agents; Antioxidants; Antispattering agents; Aromatics; Binders; Bittering agents; Bleaching agents; Bodying agents; Bulking agents; Catalysts; Clouding agents; Coatings; Colorants; Color Adjuncts; Color diluents; Color retention aids; Cooling agents; Curing agents; Defoamers/Antifoams; Clarifiers Dietary supplements; Dietary Fiber; Dispersants; Dough conditioners; Drying agents; Emulsifiers; Egg replacements; Encapsulants; Enzymes; Fat replacers; Fermentation aids; Film-formers; Flavors; Flavor enhancers; Gelling agents; Glazes; Humectants; Instantizing agents; Leavening agents; Masticatory aids; Neutralizers/Buffers/pH control agents; Nutrients; Opacifiers; Pickling agents; Preservatives; Propellants; Raising agents; Release agents; Solubilizers; Solvents; Stabilizers; Starch complexing agents; Stiffening agents; Surfactants Surface-finishing agents; Suspending agents; Sweeteners; Synergists; Tenderizers; Texturizers; Thickeners; Vehicles; Vitamins; Viscosity modifiers; Whipping agents, etc. It includes summaries of regulatory information for the United States, Europe, and Japan. The products described in this Handbook are cross referenced in multiple ways: chemical composition, function/application, CAS number, EINECS number, FEMA number, and E/INS numbers, and US CFR regulatory numbers

This handbook has been extensively updated and describes more than 9500 trade name and generic chemical additives that are used in food products. The Handbook includes direct additives, intentionally added to food to affect its quality, and indirect additives, those additives that might be expected to become part of a food as a result of production, processing, storage, or packaging. The food additives included in this reference function as: Acidulents
• Aerating Agents
• Alkaline Agents
• Anticaking Agents
• Antimicrobials
• Antistaling Agents
• Antioxidants
• Antispattering Agents
• Aromatics
• Binders
• Bittering Agents
• Bleaching Agents
• Bodying Agents
• Buffering Agents
• Bulking Agents
• Catalysts
• Chelating Agents
• Clouding Agents
• Coatings/Glazes
• Colorants
• Color Adjuncts
• Color Diluents
• Color Retention Aids
• Cooling Agents
• Curing Agents
• Defoamers/Antifoams
• Clarifiers
• Dietary Supplements
• Dietary Fiber
• Dispersants
• Dough Conditioners
• Drying Agents
• Emulsifiers
• Egg Replacements
• Encapsulants
• Enzymes
• Fat Replacers
• Fermentation Aids
• Film-Formers
• Flavors/Enhancers
• Gelling Agents
• Humectants
• Instantizing Agents
• Leavening Agents
• Masticatory Aids
• Neutralizers/Buffers/pH Control Agents
• Nutrients
• Opacifiers
• Pickling Agents
• Preservatives
• Processing Aids
• Propellants
• Protein Fortifiers
• Release Agents
• Solubilizers
• Solvents Stabilizers
• Starch Complexing Agents
• Stiffening Agents
• Surfactants
• Surface-Finishing Agents
• Suspending Agents
• Sweeteners
• Synergists
• Taste Modifiers
• Tenderizers
• Texturizers/Texture Modifiers Thickeners
• Vegetable Oils
• Vehicles
• Vitamins
• Viscosity Modifiers
• Whipping Agents

Booknews

A chemical reference that provides information on some 5,000 trade name products and over 2,500 chemicals that function as food additives. Entries for both trade names and chemicals contain extensive information gathered from manufacturers, distributors, trade journals, government documents, and other references. The Handbook includes summaries of regulatory information for the US, Europe, and Japan presented in a tabular format. The products described are cross referenced in multiple ways: chemical composition, function, CAS number, EINECS number, FEMA number, and E number. Includes a demonstration disk for the electronic version of the reference. Annotation c. Book News, Inc., Portland, OR (booknews.com)

A reference on both 5000 trade name products and 2500 chemicals that are used as food additives throughout the world. The products described are cross-referenced in multiple ways: chemical composition, function, CAS number, EINECS number, FEMA number, and E number.