Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
Table of Contents
Food Additive Intake Assessment, S. Salminen and R. Tahvonen
Risks and Benefits of Food Additives, S.S. Sumner and J.D. Eifert
Food Additives and Hypersensitivity, M. Hannuksela and T. Haahtela
The Role of Food Additives and Chemicals in Behavioral, Learning, Activity, and Sleep Problems in Children, J. Breakey, C. Reilly, and H. Connell
Consumer Attitudes Toward Food Additives, C.M. Bruhn
Food Additives in the European Union, R. Verbruggen
Regulation of Food Additives in the United States, P. Barton Hutt
Nutritional Additives, M.A. Swanson and P. Evenson
Essential Fatty Acids as Food Additives, D.J. Kyle
Fat Substitutes and Replacers, S.M. Mahungu, S.L. Hansen, and W.E. Artz
Food Additives for Special Dietary Purposes, J.M. V. Grigor, W.S. Johnson, and S. Salminen
Flavoring Agents, G.S. Sinki and R.J. Gordon
Flavor Enhancers, Y.-h. Sugita
Sweeteners, S. Salminen and A. Hallikainen
Synthetic Food Colorants, J.H. Thorngate, III
Natural Color Additives, Y.-K. Lee and H.-P. Khng
Antioxidants, J.B. German
Antibrowning Agents, G.M. Sapers, K.B. Hicks, and R.L. Miller
Antimicrobial Agents, P.M. Davidson, V.K. Juneja, and J.K. Branen
pH Control Agents and Acidulants, S. Doores
Enzymes, A. Kilara and M. Desai
Emulsifiers, S.M. Mahungu and W.E. Artz
Commercial Starches and Their Potential in Foods, T.E. Luallen
Food Phosphates, L.E. Lampila and J.P. Godber
Appendix 1: Functional Classes, Definitions, and Technological Functions
Appendix 2: Numbering System for Food Additives
Appendix 3: List of Modified Starches
"The new and expanded second edition is organized to provide easy access to quick facts or facilitate in-depth research. … [C]onsumers will find the chapters on hypersensitivity, food additives and children, and the regulation of additives in the U.S. very useful. This well organized, quality work provides a balanced scientific treatise on food additives and is highly recommended for academic, consumer health, health sciences and governmental libraries, as well as corporate libraries specializing in food science and technology."
- E-Streams, Vol. 6, No. 7, July 2003
International acclaim for the first edition…
"…invaluable to those interested in food science and technology, consumer organisations, research scholars and scientists working in this area."
-Journal of Food Science and Technology (1990)
"…extremely useful on the shelf in both the industrial and academic laboratory….it is encouraging to see such a comprehensive review between two covers."
-Food Technology in New Zealand (1992)
"…To get an informed overall view of food additives here is a book that will take you a long way."
-Food Trade Review (1990)
"…a key source of information on the important scientific issues which relate to the use of additives in food."
-Journal of Food Engineering (1991)
"…There is not a more comprehensive and up-to-date text on this subject on the shelves today."
-Australian Journal of Nutrition and Dietetics (1991)
"This book provides more than the title promises. It is a successful and useful combination of food additives reviewed/discussed on the general background of related food biochemistry."
-Cereal Foods World (1990)
"…valuable….comprehensive…Food technologists in research or manufacturing and food marketers will find this book of utmost value."
"…presents the most recent breakthroughs in food additives use worldwide…will be helpful to those interested in food science and technology."
-Food Trade Review