The Chemistry of Food Additives and Preservatives

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved 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__ was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of 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. **Reviews of the first edition:** "Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives. This data book does provide a vast amount of information; it is what it claims to be! Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry."**__?International Journal of Dairy Technology__, Volume 59 Issue 2, May 2006** "This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition."**__?SAAFOST__ (South African Association for Food Science and Technology)** Content: Chapter 1 Acidulants (pages 1–58): Stephanie DooresChapter 2 Antioxidants (pages 59–99): Fereidoon Shahidi and P. K. J. P. D. (Janitha) WanasundaraChapter 3 Colourings (pages 101–316): Bruce HenryChapter 4 Emulsifiers (pages 317–364): Carla A. PoirierChapter 5 Enzymes (pages 365–454): Jim SmithChapter 6 Flavour Enhancers (pages 455–533): Lily Hong?ShumChapter 7 Flour Additives (pages 535–580): Gordon R. CarsonChapter 8 Gases (pages 581–596): Jim Smith and Lily Hong?ShumChapter 9 Nutritive Additives (pages 597–681): Gosia G. ZawadzkaChapter 10 Polysaccharides (pages 683–751): Rachel ShepherdChapter 11 Preservatives (pages 753–859): Jim SmithChapter 12 Sequestrants (pages 861–914): Stephanie MoriarteyChapter 13 Solvents (pages 915–971): Stephanie MoriarteyChapter 14 Sweeteners (pages 973–1098): Lily Hong?Shum 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 activity 1.3 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 capacity 1.7.2 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 capacity 1.8 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 stability 2.4 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 3.1 INTRODUCTION TO STABILISERS, THICKENERS AND GELLING AGENTS 3.2 POLYSACCHARIDES 3.2.1 Non-ionic (neutral) polysaccharide stabilisers 3.2.2 Anionic polysaccharide stabilisers 3.2.3 Cationic polysaccharide food stabilisers 3.3 PROTEIN-BASED FOOD STABILISERS 3.4 QUALITY CONTROL OF FOOD STABILISERS AND THICKENERS 3.5 ANALYTICAL METHODS 3.5.1 Acid hydrolysis and methanolysis 3.5.2 Alternative techniques 3.5.3 Protein-binding assays REFERENCES FURTHER READING 4 Sweeteners 4.1 INTRODUCTION TO SWEETENERS 4.2 PROPERTIES OF SWEETENERS 4.2.1 Structure–activity relationship 4.2.2 Structure–taste relationship 4.2.3 Mechanism of sweetness 4.2.4 Sensory properties 4.3 INTENSE SWEETENERS IN FOODS 4.3.1 Synthetic intense sweeteners 4.3.2 Natural intense sweeteners 4.4 BULK FOOD SWEETENERS 4.4.1 Refined sugars 4.4.2 Sugar replacements 4.4.3 Alternative classification 4.5 QUALITY ASSURANCE AND QUALITY CONTROL 4.5.1 Methods of quality assessment 4.5.2 Toxicity 4.5.3 Link to weight gain and obesity 4.6 ANALYTICAL METHODS REFERENCES FURTHER READING 5 Fragrances, Flavouring Agents and Enhancers 5.1 INTRODUCTION TO FLAVOURS AND FLAVOURING AGENTS 5.2 CLASSIFICATION OF FOOD FLAVOURINGS 5.2.1 Mode of formation 5.2.2 Source of formation 5.2.3 Use of flavouring agents 5.2.4 Functional group responsible for flavour 5.3 CHEMISTRY OF FOOD FLAVOURINGS 5.3.1 Maillard browning (non-enzymatic) 5.3.2 Enzymatic browning phenomena 5.3.3 Caramelisation reactions 5.3.4 Strecker reactions 5.3.5 Smoke flavourings 5.3.6 Summary of flavour precursor mechanisms 5.4 QUALITY CONTROL OF FLAVOUR COMPOUNDS 5.4.1 How safe are flavour compounds, enhancers and precursors? 5.5 ANALYTICAL METHODS FOR THE ANALYSIS OF FOOD FLAVOURINGS 5.5.1 Gas chromatography and olfactory method 5.5.2 Odour activity values 5.5.3 Internal standards REFERENCES FURTHER READING 6 Food Acids and Acidity Regulators 6.1 WHAT ARE FOOD ACIDS AND ACID REGULATORS? 6.2 TYPES OF FOOD ACIDS 6.2.1 Citric acid 6.2.2 Lactic acid 6.2.3 Acetic acid 6.2.4 Malic acid 6.2.5 Fumaric acid 6.2.6 Tartaric acid 6.2.7 Phosphoric acid 6.3 USES OF FOOD ACIDS 6.3.1 As acidity regulators 6.3.2 As preservatives REFERENCES FURTHER READING 7 Food Colour and Colour Retention Agents 7.1 WHY ADD COLOURANTS TO FOODS? 7.2 CLASSIFICATION OF FOOD COLOURANTS 7.2.1 Natural food colourants 7.2.2 Nature-identical food colourants 7.2.3 Synthetic/artificial food colourants 7.2.4 Classification based on the nature of chromophores 7.3 OVERVIEW OF COLOURANTS 7.3.1 β-carotene 7.3.2 Cochineal extract and carmine 7.3.3 Turmeric 7.3.4 Canthaxanthin 7.3.5 Anthocyanins 7.3.6 Caramel 7.3.7 Titanium dioxide (TiO2) 7.3.8 Paprika and paprika oleoresin 7.4 CHEMISTRY OF FOOD COLOURANTS 7.4.1 Stabilisation 7.4.2 Mechanisms 7.4.3 Measurement of colour and physico-chemical parameters 7.5 EXTRACTION FROM NATURAL SOURCES 7.5.1 Anthocyanin pigments 7.5.2 Azo-dye pigments 7.6 QUALITY ASSURANCE OF FOOD COLOURANTS 7.6.1 Quality measurements 7.6.2 Safety of food colourants 7.7 ANALYTICAL METHODS REFERENCES 8 Flour Treatment/Improving Agents 8.1 WHAT ARE FLOUR TREATMENT/IMPROVING AGENTS? 8.2 FLOUR MATURING AGENTS 8.2.1 Chemistry of azodicarbonamide 8.2.2 Formamidine disulphide hydrochloride 8.2.3 Potassium bromate 8.3 FLOUR BLEACHING AGENTS 8.3.1 Flour lipoxygenases 8.3.2 L-threo-ascorbic acid 8.3.3 Benzoyl acid 8.3.4 Stearyl tartrate 8.3.5 Magnesium-DL-lactate 8.3.6 Citric acid esters of mono- and di-glycerides 8.4 FLOUR PROCESSING AGENTS REFERENCES 9 Anticaking Agents 9.1 THE CAKING PHENOMENA 9.2 MECHANISMS OF CAKING 9.2.1 Crystalline powder caking mechanisms 9.2.2 Amorphous materials caking mechanisms 9.3 CLASSIFICATION OF ANTICAKING AGENTS 9.4 ANTICAKING AGENTS IN USE 9.4.1 The need for anticaking agents 9.4.2 Mode of action of anticaking agents 9.4.3 Foodstuffs which contain anticaking agents REFERENCES FURTHER READING 10 Humectants 10.1 HUMECTANTS AND MOISTURE CONTROL 10.2 CLASSIFICATION OF HUMECTANTS 10.2.1 Tartrate series 10.2.2 Glycerol or glycerin humectants 10.2.3 Invert sugars 10.2.4 Sorbitol/glucitol REFERENCES 11 Antifoaming Agents 11.1 SOURCES OF FOAM IN FOOD PROCESSING 11.2 PROPERTIES OF ANTIFOAMING AGENTS 11.3 MECHANISMS OF ANTIFOAMING AND FOAM DESTABILISATION 11.4 SYNTHETIC DEFOAMERS 11.4.1 Silicone-based defoamers 11.4.2 Oil-based defoamers 11.4.3 Silicone surfactant defoamers 11.4.4 Other chemical defoamers 11.5 NATURAL DEFOAMERS REFERENCES 12 Minerals and Mineral Salts 12.1 THE IMPORTANCE OF MINERALS AND MINERAL SALTS 12.1.1 Minerals 12.1.2 Mineral salts 12.2 INORGANIC MINERAL SALTS 12.2.1 Sodium chloride (table salt) 12.2.2 Phosphate salts 12.2.3 Salts of magnesium 12.2.4 Salts of ethylene diamine tetra-acetic acid (EDTA) 12.3 ORGANIC MINERAL SALTS 12.3.1 Magnesium 12.3.2 Citrate 12.3.3 Fumaric acid 12.3.4 Tartaric acid 12.3.5 Malic acid 12.3.6 Ascorbic acid 12.3.7 Other organic salts REFERENCES 13 Dietary Supplements 13.1 INTRODUCTION TO DIETARY SUPPLEMENTS 13.1.1 Botanical and herbal dietary supplements 13.1.2 Vitamin dietary supplements 13.2 CLASSIFICATION OF VITAMINS 13.2.1 By class 13.2.2 By solubility 13.3 VITAMIN A (RETINOLS) 13.3.1 Structure-activity relationship 13.3.2 Functions and mechanisms of vitamin A 13.3.3 Relationship of vitamin A to other dietary nutrients 13.3.4 Assessment of vitamin A status in individuals 13.3.5 Chemistry of vitamin A and carotenoids 13.3.6 Conversion of β-carotene to retinol 13.3.7 Toxicity of vitamin A 13.4 VITAMIN D (CALCIFEROL) 13.4.1 The epidermal synthesis of vitamin D 13.4.2 Vitamin D supplementation in diets 13.4.3 Commercial production of vitamin D 13.4.4 Measuring vitamin D in foods 13.5 VITAMIN E 13.5.1 Role of vitamin E 13.5.2 Plant sources 13.5.3 Industrial production of vitamin E 13.6 VITAMIN K 13.6.1 Vitamin K structures 13.6.2 Dietary sources of vitamin K 13.6.3 Methods of assessment 13.7 VITAMIN B 13.7.1 Vitamin B1 (thiamine) 13.7.2 Vitamin B2 (riboflavin) 13.7.3 Vitamin B3 (niacin, nicotinic acid or nicotinamide) 13.7.4 Vitamin B5 (pantothenic acid) 13.7.5 Vitamin B6 (pyridoxal phosphate or pyridoxal 5’-phosphate) 13.7.6 Vitamin B7 or vitamin H (biotin) 13.7.7 Vitamin B9 (folic acid) 13.7.8 Vitamin B12 (cyanocobalamine) 13.8 VITAMIN C (L-ASCORBIC ACID) 13.9 CONCLUSIONS REFERENCES 14 Glazing Agents 14.1 INTRODUCTION TO GLAZING AGENTS 14.2 MINERAL HYDROCARBON GLAZES 14.2.1 Direct application of MHC 14.2.2 Indirect application of MHC 14.3 CHEMISTRY OF MHCs 14.3.1 Food-grade paraffin waxes 14.3.2 Microcrystalline waxes 14.3.3 Natural wax glazes 14.3.4 Commercial/synthetic food glazes 14.4 CONCLUSION REFERENCES 15 Preservatives 15.1 PRESERVATIVES: PAST, PRESENT AND FUTURE 15.1.1 Sequestrants as food additives 15.1.2 Food preservation processes 15.2 NATURAL FOOD PRESERVATIVES 15.2.1 Plant antimicrobial extracts 15.2.2 Natural food preservatives derived from insects 15.2.3 Microbial enzymatic-derived preservative agents (lytic enzymes) 15.2.4 Sulphur dioxide 15.2.5 Chitosan conjugates 15.3 TRADITIONAL FOOD PRESERVATION METHODS 15.3.1 Wood smoke 15.3.2 Salting 15.3.3 Canning 15.3.4 Drying 15.3.5 Chilling and freezing 15.3.6 Pickling 15.3.7 Addition of sugars 15.4 ARTIFICIAL PRESERVATIVE AGENTS 15.4.1 Weak organic acids 15.4.2 Caffeine 15.4.3 Parabens 15.5 MODERN FOOD PRESERVATION TECHNIQUES 15.5.1 Non-thermal inactivation 15.5.2 Modified atmosphere packaging (MAP) 15.5.3 Biological food preservation technology 15.5.4 Bacteriocinogenic cultures for food preservation 15.6 SAFETY CONCERNS OF FOOD PRESERVATIVES 15.7 ANALYTICAL METHODS FOR THE DETERMINATION OF PRESERVATIVE RESIDUES 15.8 CONCLUSIONS REFERENCES FURTHER READING 16 Nutraceuticals and Functional Foods 16.1 WHAT ARE NUTRACEUTICALS? 16.2 CLASSIFICATION OF NUTRACEUTICALS 16.2.1 Natural nutraceuticals 16.2.2 Non-natural nutraceuticals 16.3 MECHANISMS OF ACTION 16.3.1 Obsessive compulsive disorder 16.3.2 Mental health problems 16.3.3 Obesity and diabetes mellitus 16.3.4 Cardiovascular diseases 16.3.5 Cancer 16.3.6 Brain development 16.3.7 Age-related diseases 16.3.8 Viral diseases 16.3.9 Anti-gastrointestinal ulcers and anti-acids 16.3.10 Liver cell protection 16.3.11 Blood coagulation and thrombotic diseases 16.3.12 Blood cholesterol cases 16.4 CONCLUSION REFERENCES FURTHER READING 17 Nutritional Genomics: Nutrigenetics and Nutrigenomics 17.1 NUTRITION AND GENE EXPRESSION 17.1.1 Nutrigenetics 17.1.2 Influence of diet on gene regulation and expression 17.2 NUTRIGENETIC AREAS OF APPLICATION 17.2.1 Body weight 17.2.2 Carcinogenesis 17.2.3 Inflammatory bowel disease (IBD) 17.3 ANALYTICAL METHODS FOR NUTRIGENETICAL FOOD FUNCTIONS 17.3.1 Northern blot 17.3.2 Real-time polymerase chain reaction (RT-PCR) 17.3.3 DNA microarray 17.3.4 Mass spectrometry 17.3.5 Nuclear magnetic resonance (NMR) 17.4 CONCLUSION REFERENCES 18 Probiotic Foods and Dietary Supplements 18.1 MICROBIAL GUT FLORA ACTIVITY 18.2 PROBIOTICS AND NUTRITION 18.3 PROBIOTICS AND HEALTH 18.3.1 Colon cancer 18.3.2 Inflammatory bowel disease (IBD) and colorectal cancer (CRC) 18.3.3 Lowering cholesterol 18.3.4 Lactose maldigestion 18.3.5 Diarrhoea 18.3.6 General mode of action of probiotics 18.4 SAFETY AND STABILITY OF PROBIOTICS 18.5 SUITABLE DIETARY CARRIERS FOR PROBIOTICS 18.5.1 Production and evaluation 18.5.2 Fermented dietary products for HIV cases 18.5.3 For diarrhoea cases 18.6 ASSESSMENT OF PROBIOTICS IN FOODSTUFFS AND SUPPLEMENTS 18.6.1 Molecular and PCR-based methods 18.6.2 DNA fingerprinting-based methods 18.7 CONCLUSIONS REFERENCES 19 Prebiotics 19.1 PREBIOTICS AND HEALTH 19.2 FACTORS THAT INFLUENCE THE ACTIVITY AND EFFECTIVENESS OF PREBIOTICS 19.3 TYPES OF OLIGOSACCHARIDES 19.3.1 Fructo-oligosaccharides 19.3.2 Gluco-oligosaccharides 19.3.3 Isomalto-oligosaccharides 19.3.4 Inulin fibre 19.4 QUALITY ASSESSMENT OF PREBIOTICS 19.5 CONCLUSIONS REFERENCES 20 Synbiotics 20.1 SYNBIOTIC FOODS AND HEALTH 20.2 HEALTH BENEFITS OF SYNBIOTICS 20.2.1 Disease prevention 20.2.2 Anti-tumour activity 20.2.3 Cancer therapy 20.2.4 Boosting of immune system 20.3 MECHANISM OF ACTION OF SYNBIOTICS 20.4 THE FUTURE OF SYNBOTIC FOODS REFERENCES 21 Microencapsulation and Bioencapsulation 21.1 INTRODUCTION TO MICROENCAPSULATION AND BIOENCAPSULATION 21.2 COMMONLY USED FOOD-GRADE MICROCAPSULES 21.2.1 Alginates and alginate derivatives 21.2.2 Chitosan 21.2.3 Xanthan–gelan blends 21.2.4 Starch materials 21.2.5 Kappa-carrageenan and other carrageenan derivatives 21.2.6 Gelatin and its blends 21.2.7 Cellulose acetate phthalate 21.3 METHODS OF FOOD MICROENCAPSULATION 21.3.1 Physico-chemical 21.3.2 Chemical 21.3.3 Physico-mechanical 21.4 MICROENCAPSULATION FOR FOOD COLOURANTS 21.5 BIOENCAPSULATION FOR PROBIOTICS 21.6 CONCLUSIONS REFERENCES General Conclusions Index 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 The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved 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 was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of 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. Reviews of the first edition: "Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives. This data book does provide a vast amount of information; it is what it claims to be! Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry." &;International Journal of Dairy Technology , Volume 59 Issue 2, May 2006 "This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition." &;SAAFOST (South African Association for Food Science and Technology) "The use of additives in food is dynamic, as consumers demand fewer additives in foods and governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process and improve alternative additives, processes or ingredients. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists using food additives"-- "The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved 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 was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of 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"-- "The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved 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 was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of 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"--Résumé de l'éditeur 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. "The use of additives in food is dynamic, as consumers demand fewer additives in foods and governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process and improve alternative additives, processes or ingredients. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists using food additives"--Résumé de l'éditeur Front Matter Acidulants / Stephanie Doores Antioxidants / Fereidoon Shahidi, P K J P D (Janitha) Wanasundara Colourings / Bruce Henry Emulsifiers / Carla A Poirier Enzymes / Jim Smith Flavour Enhancers / Lily Hong-Shum Flour Additives / Gordon R Carson Gases / Jim Smith, Lily Hong-Shum Nutritive Additives / Gosia G Zawadzka Polysaccharides / Rachel Shepherd Preservatives / Jim Smith Sequestrants / Stephanie Moriartey Solvents / Stephanie Moriartey Sweeteners / Lily Hong-Shum Index Food Science and Technology