Dictionary of Food Ingredients

Authors: Igoe, Robert S.

  • 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
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Buy this book

eBook  
  • ISBN 978-1-4419-9713-5
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
Softcover $59.99
price for USA
valid through November 5, 2017
  • ISBN 978-1-4419-9712-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

Dictionary of Food Ingredients is a concise, easy-to-use resource covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross-referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information.

This revised and updated fifth edition features a new section, “Food Definitions and Formulations,” and a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers. In addition, the fifth edition provides new information on existing and more recently approved ingredients.

The Dictionary is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This resource will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, food customer service personnel, and students.

About the authors

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.

Table of contents (5 chapters)

  • Part I Ingredients Dictionary

    Igoe, Robert S.

    Pages 3-160

  • Part II Ingredient Categories

    Igoe, Robert S.

    Pages 163-192

  • Part III Food Definitions and Formulations

    Igoe, Robert S.

    Pages 195-205

  • Part IV Additives/Substances for Use in Foods

    Igoe, Robert S.

    Pages 209-229

  • Part V Food Additives E Numbers in the European Union

    Igoe, Robert S.

    Pages 233-242

Buy this book

eBook  
  • ISBN 978-1-4419-9713-5
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
Softcover $59.99
price for USA
valid through November 5, 2017
  • ISBN 978-1-4419-9712-8
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Dictionary of Food Ingredients
Authors
Copyright
2011
Publisher
Springer US
Copyright Holder
Springer Science+Business Media, LLC
eBook ISBN
978-1-4419-9713-5
DOI
10.1007/978-1-4419-9713-5
Softcover ISBN
978-1-4419-9712-8
Edition Number
5
Number of Pages
VIII, 255
Topics