Food Additive Production and Application Technology

Author: Han Changri
Publisher:
Publish Date: 2006-07-01
Features: This book introduces the production and application technologies of 202 kinds of food additives, including acidity regulators, antioxidants, colorings, emulsifiers, flavor enhancers and sweeteners, enzymes, preservatives, thickeners, nutritional enhancers, and flavor enhancers. The book briefly outlines the classification, varieties, and mechanisms of action of food additives, as well as their properties, applicable ranges, and production development trends. It provides a comprehensive and systematic elaboration on the properties, production principles, process flows, operational techniques, quality standards, uses, safety, and storage of various food additive products. This book is of reference value for scientific and technical personnel, production personnel engaged in the research and development of food additives and fine chemical products, as well as teachers and students in applied chemistry, fine chemical engineering, and related fields at universities and colleges.