Publisher's Synopsis
This handbook has been extensively updated and describes more than 8000 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 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;Additives are critical components of food preparation as they play important roles in increasing the flavor, texture, preservation, and value of food products as well as aiding in all aspects of food manufacture. Food regulations for the US, Europe (E numbers), and Japan are also included.
