Food Additive Databook
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Author(s): J. Smith and L. Hong-Shum
Publisher: Blackwell Publishing
ISBN: 0632063955
Format: hardback
1016pp
Price: £199.50
Review Date: 10 February 2003
Review: This book provides practical information for practising food technologists on over 350 food additives. The additives are organised by function: acidulants; antioxidants; colourings; emulsifiers; enzymes; flavour enhancers; flour additives; gases; nutritive additives; polysaccharides; preservatives; sequestrants; solvents and sweeteners. For each additive there a number of physical factors are given (purity, boiling point, melting range, food safety issues, alternatives, etc.), but the ‘function in food’ and ‘technology of use in foods’ sections are probably the most useful. These explain why an additive is used in certain food products and how, in practice, it is used.