Food additives

Author: Zhou Jiahua
Publisher:
Publish Date: 2001-04-01
Features: Introduction Food additives are crucial in improving the quality, color, aroma, flavor, preservation, and anti-corrosion of food, as well as in food processing technology and the development of new food products. Without food additives, there would be no modern food industry. This book focuses on the production technology and practical applications of food additives, categorizing them by their characteristics and functions. It introduces the names, chemical structures, basic properties, production methods and process conditions, quality indicators, and applications of important varieties in over ten major categories of food additives, including preservatives, bleaching agents, antioxidants, food colors, flavor enhancers, sweeteners, acidulants, thickeners, nutritional fortifiers, preservatives, enzyme preparations, and food flavorings and spices. This book is suitable for engineers and technicians in food additive production companies and research units, as well as students and teachers in relevant fields at universities and colleges.