About the Book
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)
Table of Contents:
List of Contributors. 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-Butylhydroquinone (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.
About the Author :
Jim Smith studied Food Science in Glasgow, Winnipeg and Nottingham and has worked in the food ingredients industry as technical manager as well as in a scotch whisky distillery in both production and quality control. He taught, researched and consulted at Strathclyde and Caledonian Universities in Glasgow for six years before moving to the Prince Edward Island Food Technology Centre, Canada as Senior Food Scientist in 1988. He has been Executive Director of the Centre since 2003. Jim is a member of the United Nations/World Health Organisation Joint Expert Committee on Food Additives and has edited three books on food additives. He is President of the Canadian Institute of Food Science & Technology and vice-chair of FoodTech Canada, a newly-formed network of Canada's food tech centres whose aim is to commercialise new food products. Lily Hong-Shum is a professional food and sensory scientist for the Food Technology Center in Prince Edward, Atlantic Canada. She has worked extensively with government and industry supported research and global strategic alliance projects that have focused on value-added product and process development, additive and preservative application for post-harvest stabilization of food commodities, frozen/chilled shelf-life extension, sensory evaluation, and commercial scale production.
Review :
"This reference provides practicing and student food technologists information about a wide range of food additives with articles arranged by function, such as antioxidants, flavor enhancers, preservatives, and sweeteners . . . The index is very detailed." (Book News, 1 August 2011)
