Authors:
Includes 28 new FDA-approved ingredients, for a total of more than 1000 ingredients
Brand new section, "Food Definitions and Formulations"
Features a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers
Includes supplementary material: sn.pub/extras
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Table of contents (5 chapters)
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Front Matter
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Ingredients Dictionary
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Front Matter
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Ingredient Categories
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Front Matter
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Food Definitions and Formulations
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Front Matter
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Additives/Substances for Use in Foods
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Front Matter
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Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations
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Food Additives E Numbers in the European Union
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Front Matter
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Back Matter
About this book
The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives. Like the previous editions, the Fifth Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. This revised and updated fifth edition also features a new section, “Food Definitions and Formulations,” a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers, as well as new information on existing and more recently approved ingredients.
Authors and Affiliations
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San Diego, USA
Robert S. Igoe
About the author
Robert S. Igoe, MS, MBA, now retired, worked at Kelco Company and its subsequent companies owned by Merck, Monsanto, ISP in Research & Development, Technical Services, and Technical/Sales Management for Latin America. He also worked as a consultant to the food industry.
Bibliographic Information
Book Title: Dictionary of Food Ingredients
Authors: Robert S. Igoe
DOI: https://doi.org/10.1007/978-1-4419-9713-5
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Science+Business Media, LLC 2011
Softcover ISBN: 978-1-4419-9712-8Published: 29 June 2011
eBook ISBN: 978-1-4419-9713-5Published: 14 June 2011
Edition Number: 5
Number of Pages: VIII, 255
Topics: Food Science, Nutrition, Science, Humanities and Social Sciences, multidisciplinary