The use of additives in food is dynamic, as consumers demand fewer additives in foods and governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process and improve alternative additives, processes or ingredients. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists using food additives.

Key Topics Covered:

Part 1 Acidulants.

Part 2 Antioxidants.

Part 3 Colourings.

Part 4 Emulsifiers.

Part 5 Enzymes.

Part 6 Flavour Enhancers.

Part 7 Flour Additives.

Part 8 Gases.

Part 9 Nutritive Additives.

Part 10 Polysaccharides.

Part 11 Preservatives.

Part 12 Sequestrants.

Part 13 Solvents.

Part 14 Sweeteners.

Author

Jim Smith.

Lily Hong-Shum.

For more information visit http://www.researchandmarkets.com/research/sx32v8/food_additives_dat

Source: John Wiley and Sons Ltd