Food Additives Data Book

The use of additives in food is a dynamic one, as consumers demand
fewer additives in foods and as governments review the list of
additives approved and their permitted levels. Scientists also
refine the knowledge of the risk assessment process as well as
improve analytical methods and the use of alternative additives,
processes or ingredients. Since the first edition of the Food
Additives Databook was published, there have been numerous
changes due to these developments and some additives are no longer
permitted, some have new permitted levels of use and new additives
have been assessed and approved.

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 in small, medium and large companies, and for workers
in research, government and academic institutions.

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.

Reviews of the first edition:

"Additives have their advantages for the food industry in order
to provide safe and convenient food products. It is therefore
essential that as much information as possible is available to
allow an informed decision on the selection of an additive for a
particular purpose. This data book provides such information -
consisting of over 1000 pages and covering around 350
additives.

This data book does provide a vast amount of information; it is
what it claims to be!

Overall, this is a very useful publication and a good reference
book for anyone working in the food and dairy industry."

--International Journal of Dairy Technology, Volume
59 Issue 2, May 2006

"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)