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Saltmarsh's Essential Guide to Food Additives

Saltmarsh's Essential Guide to Food Additives

Hardcover

Technology & EngineeringChemistry

Currently unavailable to order

ISBN10: 1839161035
ISBN13: 9781839161032
Publisher: Royal Society of Chemistry
Published: Oct 30 2020
Pages: 304
Weight: 1.45
Height: 0.90 Width: 6.30 Depth: 9.30
Language: English

Food additives play a vital role in allowing food manufacturers to provide the range of foods that are available in the developed countries of the world. Additives cover a considerable range from the recognisable sodium bicarbonate used to make cakes in the domestic kitchen to mono- and di-acetyltartaric esters of mono- and diglycerides of fatty acids used as emulsifiers in commercial bread production. They include curcumin, the yellow colour in turmeric, beeswax and citric acid, the acid in citrus fruit, as well as substances prepared synthetically. It has long been fashionable in the media to criticise additives and, in so doing, to lump them all together but this ignores their diversity, their vital role in food production and preservation and the extensive testing they have undergone before being approved. This book outlines why additives are used, the testing regime within Europe, and a complete listing of all additives permitted within the EU.

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