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Food Allergies Uncovered E NUMBERS (E 500-E 599): Book 5 A: E 500 - 549 Ingrediants, Additives & Ingrediant Codes
Paperback
Series: Food Allergy Reference Series Books
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ISBN13: 9798171180317
Publisher: Independently Published
Pages: 524
Weight: 2.65
Height: 1.05 Width: 8.50 Depth: 11.00
Language: English
Publisher: Independently Published
Pages: 524
Weight: 2.65
Height: 1.05 Width: 8.50 Depth: 11.00
Language: English
SYNOPSIS
E 500-E 599 - THE MINERAL AND RELATED FOOD ADDITIVES
What really hides behind the numbers on a food label?
The E 500 series contains a remarkable collection of substances used in food technology and related applications. Many are minerals or mineral-derived compounds, while others belong to phosphates, silicates, gluconates, fatty-acid salts and other chemical families.
E 500-E 599 - THE MINERAL AND RELATED FOOD ADDITIVES
What really hides behind the numbers on a food label?
The E 500 series contains a remarkable collection of substances used in food technology and related applications. Many are minerals or mineral-derived compounds, while others belong to phosphates, silicates, gluconates, fatty-acid salts and other chemical families.
This book takes the reader behind the E-number and explains these substances in plain, practical language.
Beginning with E 500, the series explores carbonates and bicarbonates used in baking and acidity control, followed by a wide range of phosphates, silicates, mineral compounds, gluconates, iron salts and fatty-acid derivatives.
The book explains why some additives are used to make foods rise, why others prevent powders from clumping, why certain compounds control acidity, and how others bind minerals or protect food from unwanted chemical reactions.
It also examines the origin of these substances.
Some are produced from minerals.
Some are manufactured chemically.
Some are made from plant-derived raw materials.
Some come from natural geological deposits.
And some have source-dependent characteristics that matter greatly to consumers following vegan, vegetarian, halal, kosher, gluten-free or other restricted diets.
Particular attention is given to safety.
Rather than labelling substances simply as safe or dangerous, the book considers the chemical form, quantity, intended use, purity, exposure and regulatory context.
This becomes especially important with aluminium-containing compounds, ferrocyanides, iron salts, mineral clay and other materials whose names can sound far more alarming, or far more harmless, than their actual chemistry suggests.
The book also tackles another problem rarely discussed in simple E-number lists:
not every E-number reference found online is necessarily current, correct or describing the same regulatory system.
Historical information, incorrect numbering, outdated classifications, animal-feed additives, technical materials and food-contact substances can all become mixed together in secondary references.
This book therefore does more than identify additives.
It checks the identity, explains the function, separates food use from industrial use, highlights dietary source issues, avoids invented replacement ratios and removes misleading claims where necessary.
The result is a practical reference to the E 500-E 599 range, designed not merely to tell the reader what an additive is called, but to explain what it actually does and why it matters.
At its heart, this book answers five simple questions:
WHAT IS IT?
WHERE DOES IT COME FROM?
WHY IS IT USED?
IS THERE ANYTHING IMPORTANT TO KNOW ABOUT IT?
AND DOES THE E-NUMBER TELL THE WHOLE STORY?
The answer to the last question is the reason this book exists.
It doesn't.
The number is only the beginning.
Beginning with E 500, the series explores carbonates and bicarbonates used in baking and acidity control, followed by a wide range of phosphates, silicates, mineral compounds, gluconates, iron salts and fatty-acid derivatives.
The book explains why some additives are used to make foods rise, why others prevent powders from clumping, why certain compounds control acidity, and how others bind minerals or protect food from unwanted chemical reactions.
It also examines the origin of these substances.
Some are produced from minerals.
Some are manufactured chemically.
Some are made from plant-derived raw materials.
Some come from natural geological deposits.
And some have source-dependent characteristics that matter greatly to consumers following vegan, vegetarian, halal, kosher, gluten-free or other restricted diets.
Particular attention is given to safety.
Rather than labelling substances simply as safe or dangerous, the book considers the chemical form, quantity, intended use, purity, exposure and regulatory context.
This becomes especially important with aluminium-containing compounds, ferrocyanides, iron salts, mineral clay and other materials whose names can sound far more alarming, or far more harmless, than their actual chemistry suggests.
The book also tackles another problem rarely discussed in simple E-number lists:
not every E-number reference found online is necessarily current, correct or describing the same regulatory system.
Historical information, incorrect numbering, outdated classifications, animal-feed additives, technical materials and food-contact substances can all become mixed together in secondary references.
This book therefore does more than identify additives.
It checks the identity, explains the function, separates food use from industrial use, highlights dietary source issues, avoids invented replacement ratios and removes misleading claims where necessary.
The result is a practical reference to the E 500-E 599 range, designed not merely to tell the reader what an additive is called, but to explain what it actually does and why it matters.
At its heart, this book answers five simple questions:
WHAT IS IT?
WHERE DOES IT COME FROM?
WHY IS IT USED?
IS THERE ANYTHING IMPORTANT TO KNOW ABOUT IT?
AND DOES THE E-NUMBER TELL THE WHOLE STORY?
The answer to the last question is the reason this book exists.
It doesn't.
The number is only the beginning.
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