Food Additives Data Book

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"This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition."
SAAFOST (South African Association for Food Science and Technology)

Compiled by food industry experts with a proven track record of producing high quality reference work, and edited by Edited by Jim Smith (Prince Edward Island Food Technology Centre, Canada) and Lily Hong-Shum (Prince Edward Island Food Technology Centre, Canada), this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions.

Contents:

Gases; Sweeteners; Acidulants; Antioxidant; Enzymes; Nutritive additives; Sequestrants; Flavour enhancer; Preservatives; Polysaccharides; Emulsifiers; Colours; Flour additives; Nutritive additives; Solvents

Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents.

Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references