Food Additives and Their Application Technology

Author: Hou Zhenjian
Publisher:
Publish Date: 2004-09-01
Features: The first part of this book is on the basic knowledge of food additives, consisting of twenty-four chapters. Following the classification method of the "Hygienic Standard for the Use of Food Additives in the People's Republic of China (GB2760-1996)," it introduces the names, structures, properties, characteristics, sources, toxicological basis, and usage methods of twenty-four categories of food additives, including acid regulators, anti-caking agents, defoaming agents, antioxidants, bleaching agents, leavening agents, gum bases, colorings, color fixatives, emulsifiers, enzyme preparations, flavor enhancers, flour treatment agents, coating agents, moisture-retaining agents, nutritional fortificants, preservatives, stabilizers and thickeners, sweeteners, thickeners, food processing aids, others, flavoring and aromatic agents, and health food bases. The second part of the book focuses on the application of food additives in various types of food, comprising fourteen chapters. It introduces the use of food additives in categories such as frozen desserts, beverages, dairy products, meat products, grain and oil foods, beer, yellow wine, red wine, seasonings, candies, health foods, and food preservation, and also covers the development of food additives with advanced technologies, the compounding and modification techniques of food additives. The appendix includes the "Hygienic Standard for the Use of Food Additives in the People's Republic of China (GB2760-1996)" and the added varieties from 1997 to 2003. For easy reference, the book also provides a Chinese index and an English index at the end. This book highlights application technology and presents up-to-date information. It is suitable for technicians and managers in the food-related industry and departments, as well as serving as a teaching reference for food-related majors in universities.