Food Additive Handbook

Author: None
Publisher:
Publish Date: 2003-02-01
Features: The book includes regulations and administrative measures on the use of food additives issued by China, as well as references and bilingual (Chinese and English) indexes at the end. This manual is intended for food additive producers, researchers, designers, educators, users, testers, and administrators. It can also serve as a reference for professionals in departments such as food, chemical engineering, medicine, hygiene, commodity inspection, commerce, foreign trade, and material supply. The manual selects a total of 2,406 food additives approved by governments worldwide (including China, the United Nations, the United States, the European Union, and Japan from 1992 to 2002), an increase of 40% over the 1,712 additives in the second edition. It covers 20 major categories and 55 subcategories, including nutritional fortifiers, emulsifiers and thickeners, enzyme preparations, flavors, processing aids, and more. The collected varieties provide an effective approach for the development and production of new food additives, the application of food additives to develop new products, and the improvement of food quality. The manual introduces the name (including generic names, trivial names, and scientific names in both Chinese and English), structural formula, molecular formula, molecular weight (or main components), properties, preparation methods, legal quality indicators, uses, toxicity and identification methods, content analysis, and analytical methods for all quality indicators of each food additive, as well as legal codes and permissible limits in various countries. An overview is provided before each category of food additives, including new developments and economic conditions.