The chemistry of food additives and preservatives

__The Chemistry of Food Additives and Preservatives__ is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and methods used. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. In addition, this book covers numerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured. Content: Chapter 1 Antioxidants and Radical Scavengers (pages 1–32): Chapter 2 Emulsifiers (pages 33–66): Chapter 3 Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives (pages 67–82): Chapter 4 Sweeteners (pages 83–101): Chapter 5 Fragrances, Flavouring Agents and Enhancers (pages 102–124): Chapter 6 Food Acids and Acidity Regulators (pages 125–130): Chapter 7 Food Colour and Colour Retention Agents (pages 131–147): Chapter 8 Flour Treatment/Improving Agents (pages 148–154): Chapter 9 Anticaking Agents (pages 155–161): Chapter 10 Humectants (pages 162–166): Chapter 11 Antifoaming Agents (pages 167–171): Chapter 12 Minerals and Mineral Salts (pages 172–176): Chapter 13 Dietary Supplements (pages 177–217): Chapter 14 Glazing Agents (pages 218–223): Chapter 15 Preservatives (pages 224–243): Chapter 16 Nutraceuticals and Functional Foods (pages 244–257): Chapter 17 Nutritional Genomics: Nutrigenetics and Nutrigenomics (pages 258–273): Chapter 18 Probiotic Foods and Dietary Supplements (pages 274–284): Chapter 19 Prebiotics (pages 285–299): Chapter 20 Synbiotics (pages 291–294): Chapter 21 Microencapsulation and Bioencapsulation (pages 295–313): The Chemistry Of Food Additives And Preservatives Is An Up-to-date Reference Guide On The Range Of Different Types Of Additives (both Natural And Synthetic) Used In The Food Industry Today. It Looks At The Processes Involved In Inputting Additives And Preservatives To Foods, And The Mechanisms And Methods Used. The Book Contains Full Details About The Chemistry Of Each Major Class Of Food Additive, Showing The Reader Not Just What Kind Of Additives Are Used And What Their Functions Are, But Also How They Work And How They Can Have Multiple Functionalities. In Addition, This Book Cove Chemistry Of Food Additives And Preservatives; Contents; Preface; Introduction; List Of Abbreviations; 1 Antioxidants And Radical Scavengers; 1.1 Chemistry Of Free Radicals And Antioxidants; 1.1.1 Introduction; 1.1.2 The Formation Of Ros In Living Systems; 1.1.3 Negative Effects Of Oxidants In Food Processes And To Food Consumers; 1.1.4 Reactive Oxygen/nitrogen Species And Aging; 1.2 Types Of Antioxidants; 1.2.1 Natural Antioxidants Of Plant Origin; 1.2.2 Phenolic Non-flavonoid Antioxidant Compounds From Natural Sources; 1.2.3 Phenolic Flavonoid Antioxidant Compounds From Natural Sources 1.2.4 Acidic Functional Groups Responsible For Antioxidant Activity1.3 Efficacy Of Different Antioxidants; 1.4 Action Mechanisms Of Antioxidants; 1.4.1 Quenching; 1.4.2 Hydrogen Transfer; 1.4.3 Charge Transfer; 1.4.4 Bond-breaking; 1.5 Structure-activity Relationship Of Antioxidants; 1.5.1 Polyphenol Antioxidants; 1.5.2 Flavonoid Antioxidants; 1.5.3 Mechanism Of Reactions Of Flavonoid Antioxidants With Radical Scavengers; 1.6 Factors Affecting Antioxidant Activity; 1.6.1 Temperature; 1.6.2 Activation Energy And Redox Potential; 1.6.3 Stability; 1.7 Quality Assessment Of Dietary Antioxidants 1.7.1 Total Radical Trapping Antioxidant Parameter/oxygen Radical Absorbing Capacity1.7.2 Hydroxyl Radical Antioxidant Capacity (horac); 1.7.3 Dpph; 1.7.4 Ferric Reducing Antioxidant Power; 1.7.5 Trolox Equivalent Antioxidant Capacity (teac); 1.7.6 Abts; 1.7.7 Copper (cu2+) Reduction; 1.7.8 Photochemiluminescence (pcl); 1.7.9 Chemiluminescence; 1.7.10 Fluorometric; 1.7.11 N, N-dimethyl-p-phenylenediamine; 1.7.12 Low-density Lipoprotein (ldl); 1.7.13 Thiobarbituric Acid Reactive Substances (tbars); 1.7.14 Brigg-rauscher; 1.7.15 Electrochemical; 1.7.16 β-carotene Bleaching 1.7.17 Comparison Of Different Assays For Dietary Total Antioxidant Capacity1.8 How Safe Are Food Antioxidants?; 1.8.1 Electrochemical; 1.8.2 High-performance Liquid Chromatography (hplc); 1.8.3 Capillary Electrophoresis; 1.8.4 Mass Spectrometry; 1.8.5 Spectroscopy; 1.9 Summary; References; Further Reading; 2 Emulsifiers; 2.1 Mechanisms Of Food Emulsifiers; 2.2 The Role Of Emulsifiers In Foods; 2.2.1 Emulsification; 2.2.2 Starch Complexing; 2.2.3 Foam Stabilisation And Aeration; 2.3 Classification Of Emulsifiers; 2.3.1 Hydrophilic-lipophilic Balance; 2.3.2 Ionic Charge 2.3.3 Crystal Stability2.4 Types Of Food Emulsifiers; 2.4.1 Main Classification; 2.4.2 Low-molecular-weight Glyceride Emulsifiers; 2.4.3 High-molecular-weight (polymeric) Emulsifiers; 2.4.4 Natural Emulsifiers; 2.5 Quality And Analysis Of Food Emulsifiers; 2.5.1 Peroxide Value; 2.5.2 Saponification Value; 2.5.3 Hydroxyl Value; 2.5.4 Acid Number; 2.5.5 Iodine Value; 2.5.6 Chromatography; 2.6 Foods Containing Emulsifiers; 2.6.1 Mayonnaise; 2.6.2 Margarine; 2.6.3 Butter; 2.6.4 Ice-creams; 2.6.5 Dairy Emulsifiers And Emulsions; References; Further Reading 3 Stabilisers, Gums, Thickeners And Gelling Agents As Food Additives Titus A.m. Msagati. Description Based Upon Print Version Of Record. Includes Bibliographical References And Index. English