Food Additive Handbook

Author: Ling Guanting
Publisher:
Publication Date: 2003-02-01
Features: At the end of the book, there are regulatory documents such as the Hygienic Standards and Management Measures for the Use of Food Additives issued by China, as well as references and Chinese and English indexes. This manual is intended for professionals engaged in the production, research, design, teaching, application, inspection, and management of food additives. It can also serve as a reference for employees in departments such as food, chemical engineering, medicine, health, commerce inspection, commerce, foreign trade, and material supply. This 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 species in the second edition. These include 20 major categories and 55 subcategories such as nutritional fortifiers, emulsifiers and thickeners, enzymes, flavorings, and processing aids. The varieties of each category provide an effective approach for the development and production of new food additives, the application of food additives to develop new food products, and the improvement of food quality. This manual introduces the name (including the generic name, common name, and scientific name in Chinese and English), structure formula, molecular formula, molecular weight (or main components), properties, preparation method, legal quality indicators, uses, toxicity, identification methods, content analysis, and analytical methods for all quality indicators of each food additive, as well as legal numbers and permissible limits in various countries. An overview is provided before each category of food additives, including new developments and economic conditions.