Food Additive Practical Handbook

Author: Smith
Publisher:
Publish Date: 2004-11-01
Features: The book covers all essential technical data and information on food additives and has been proven to be an authoritative work. It includes: nutritional fortifiers, emulsifiers, enzyme preparations, colorings, flavor enhancers, antioxidants, sweeteners, preservatives, etc. It provides detailed descriptions of the function, food safety, food applications, molecular formula, molecular weight, structural form, appearance and properties, melting point, purity, maximum water content, maximum heavy metal content, maximum arsenic content, maximum ash content, solubility under different temperatures/PH, technical use in food, synergists, antagonists, and latest developments and economic situations of each food additive. This book provides technical support and effective pathways for the development and production of new food products and new food additives; the application of food additives to develop new foods and improve food quality. It has high practical value and is suitable for various food industry companies, technical personnel, researchers, government and technical institutions, as well as beginners and scholars conducting in-depth research. The book covers all essential technical data and information on food additives and has been proven to be an authoritative work. It includes: nutritional fortifiers, emulsifiers, enzyme preparations, colorings, flavor enhancers, antioxidants, sweeteners, preservatives, etc. It provides detailed descriptions of the function, food safety, food applications, molecular formula, molecular weight, structural form, appearance and properties, melting point, purity, maximum water content, maximum heavy metal content, maximum arsenic content, maximum ash content, solubility under different temperatures/PH, technical use in food, synergists, antagonists, and latest developments and economic situations of each food additive. This book provides technical support and effective pathways for the development and production of new food products and new food additives; the application of food additives to develop new foods and improve food quality. It has high practical value and is suitable for various food industry companies, technical personnel, researchers, government and technical institutions, as well as beginners and scholars conducting in-depth research.