Dictionary of food ingredients

Back To Results
Showing Item 1 of 1

Book

Dictionary of food ingredients

Summary:

The Dictionary of Food Ingredients is a concise, easy-to-use source of information on over 1,000 food ingredients and additives. It provides information on currently used ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized in alphabetical order, defenition entries cover ingredient functions, chemical properties, and uses in food products. This revised and updated fifth edition also features a new section, "Food Definitions and Formulations," a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers, as well as new information on existing and more recently approved ingredients.

Contents:

pt. I. Ingredients dictionary
pt. II. Ingredient categories : Acidulants
Antioxidants
Chelating agents (sequestrants)
Colors
Corn sweeteners
Emulsifiers
Fats and oils
Flavors
Flour
Gums
Preservatives
Spices
Starch
Sweeteners
Vitamins
pt. III. Food definitions and formulations : Cheese
Cream products
Dressings
Frozen desserts
Fruit spreads
Macaroni and noodle products
Margarine and butter
Milks
Process cheese
Syrups
Tomato products
Yogurt
pt. IV. Additives/Substances for use in foods: listed under Title 21 of the Code of Federal Regulations : Listing of color additives exempt from certification
Listing of color additives subject to certification
Listing of certified provisionally listed colors and specifications
Food additives permitted for direct addition to food for human consumption
Substances generally recognized as safe
Direct food substances affirmed as generally recognized as safe
Indirect food substances affirmed as generally recognized as safe
pt. V. Food additives E numbers in the European Union.

Item details

ISBN: 9781441997128
ISBN: 1441997121
Physical Description: print
viii, 255 pages ; 23 cm
Edition: Fifth edition.
Publisher: New York : Springer, [2011]
Copyright: ©2011

Contents / Notes

Bibliography, etc. Note:: Includes bibliographical references (pages 243-255).
Formatted Contents Note:: pt. I. Ingredients dictionary
pt. II. Ingredient categories : Acidulants ; Antioxidants ; Chelating agents (sequestrants) ; Colors ; Corn sweeteners ; Emulsifiers ; Fats and oils ; Flavors ; Flour ; Gums ; Preservatives ; Spices ; Starch ; Sweeteners ; Vitamins
pt. III. Food definitions and formulations : Cheese ; Cream products ; Dressings ; Frozen desserts ; Fruit spreads ; Macaroni and noodle products ; Margarine and butter ; Milks ; Process cheese ; Syrups ; Tomato products ; Yogurt
pt. IV. Additives/Substances for use in foods: listed under Title 21 of the Code of Federal Regulations : Listing of color additives exempt from certification ; Listing of color additives subject to certification ; Listing of certified provisionally listed colors and specifications ; Food additives permitted for direct addition to food for human consumption ; Substances generally recognized as safe ; Direct food substances affirmed as generally recognized as safe ; Indirect food substances affirmed as generally recognized as safe
pt. V. Food additives E numbers in the European Union.