Food additives

Author: Liu Shuxing
Publisher:
Publish Date: 2001-05-01
Features: This book is compiled based on the latest domestic and international literature, particularly product data provided by manufacturers, combined with the author's long-term experience in teaching and scientific research. It focuses on production formulas and processes while also catering to the needs of research and development. It provides a comprehensive, systematic, and detailed elaboration on food additives listed in GB2760 (excluding flavoring and fragrance substances), especially new varieties with development prospects and application value. The content covers the properties, production processes, uses, and usage precautions (including dosage, safety, and toxicity) of various products. To facilitate readers in learning and understanding the basic knowledge of food additives from a macro perspective, the book also introduces the functions, historical development, current status, trends, classification, toxicological evaluation, and new product approval procedures of food additives, providing overviews for all 21 categories of food additives. The book is rich in content and well-documented, making it suitable for engineers, technicians, and management personnel in units engaged in food additive production, research, technical development, teaching, and trade, as well as in application departments such as food, feed, cosmetics, pharmaceuticals, petroleum, chemical industry, and environmental protection.