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Food additives databook.pdf

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The prudent use of approved food additives continues to be important in the food industry
in order to provide safe, convenient, quality food products with useful shelf-lives.
Developments in processing technologies will minimise the use of additives but their
advantages continue in certain product formats.
The Food Additives Data Book contains practical information about a wide range of food
additives. They are organised by functional category such as acidulants, antioxidants,
colourings, etc. The priority is to provide useful information for the practising food technologist
and student. The ‘function in foods’ and ‘technology of use in foods’ sections are
likely to be the most useful ones for each additive in the data book. These illustrate why
the additive finds application in certain food products and how it is used from a practical
point of view. Chemical and physical data are provided to help the food technologist in
using the additives. Some brief information on legislation is provided also.
To find information about a certain additive it can be searched for in the table of
contents (if the functional category is known) or in the index. The index is extensive and
can be used to locate information about certain foods, synonyms, alternative additives and
other topics of interest.

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