Ash's Handbook of Food Additives 3rd Edition by Michael Ash and Irene Ash has been extensively updated and expanded in this new edition. It describes more than 5500 trade names, and more than 4000 generic chemicals and materials, available from worldwide manufacturers, that function as direct additives in food that is available for consumption.
Food additives are used to:
The food additives included in this reference function as: Acidulents; Aerating agents; Alkaline agents; Anticaking agents Antimicrobials; Antistaling agents; Antioxidants; Antispattering agents; Aromatics; Binders; Bittering agents; Bleaching agents; Bodying agents; Bulking agents; Catalysts; Clouding agents; Coatings; Colorants; Color Adjuncts; Color diluents; Color retention aids; Cooling agents; Curing agents; Defoamers/Antifoams; Clarifiers Dietary supplements; Dietary Fiber; Dispersants; Dough conditioners; Drying agents; Emulsifiers; Egg replacements; Encapsulants; Enzymes; Fat replacers; Fermentation aids; Film-formers; Flavors; Flavor enhancers; Gelling agents; Glazes; Humectants; Instantizing agents; Leavening agents; Masticatory aids; Neutralizers/Buffers/pH control agents; Nutrients; Opacifiers; Pickling agents; Preservatives; Propellants; Raising agents; Release agents; Solubilizers; Solvents; Stabilizers; Starch complexing agents; Stiffening agents; Surfactants Surface-finishing agents; Suspending agents; Sweeteners; Synergists; Tenderizers; Texturizers; Thickeners; Vehicles; Vitamins; Viscosity modifiers; Whipping agents, etc. It includes summaries of regulatory information for the United States, Europe, and Japan.
The products described in this Handbook are cross referenced in multiple ways: chemical composition, function/application, CAS number, EINECS number, FEMA number, and E/INS numbers, and US CFR regulatory numbers
Book Details
Food additives are used to:
- (1) maintain or improve the overall nutritional quality of the food,
- (2) preserve the quality and shelf life of the food, and
- (3) make the food more appealing to the consumer through modification of taste, texture and appearance.
The food additives included in this reference function as: Acidulents; Aerating agents; Alkaline agents; Anticaking agents Antimicrobials; Antistaling agents; Antioxidants; Antispattering agents; Aromatics; Binders; Bittering agents; Bleaching agents; Bodying agents; Bulking agents; Catalysts; Clouding agents; Coatings; Colorants; Color Adjuncts; Color diluents; Color retention aids; Cooling agents; Curing agents; Defoamers/Antifoams; Clarifiers Dietary supplements; Dietary Fiber; Dispersants; Dough conditioners; Drying agents; Emulsifiers; Egg replacements; Encapsulants; Enzymes; Fat replacers; Fermentation aids; Film-formers; Flavors; Flavor enhancers; Gelling agents; Glazes; Humectants; Instantizing agents; Leavening agents; Masticatory aids; Neutralizers/Buffers/pH control agents; Nutrients; Opacifiers; Pickling agents; Preservatives; Propellants; Raising agents; Release agents; Solubilizers; Solvents; Stabilizers; Starch complexing agents; Stiffening agents; Surfactants Surface-finishing agents; Suspending agents; Sweeteners; Synergists; Tenderizers; Texturizers; Thickeners; Vehicles; Vitamins; Viscosity modifiers; Whipping agents, etc. It includes summaries of regulatory information for the United States, Europe, and Japan.
The products described in this Handbook are cross referenced in multiple ways: chemical composition, function/application, CAS number, EINECS number, FEMA number, and E/INS numbers, and US CFR regulatory numbers
Book Details
- Hardcover: 1263 pages
- Publisher: Synapse Information Resources Inc; 3 edition (January 30, 2008)
- Language: English
- ISBN-10: 1934764000
- ISBN-13: 9781934764008
- Product Dimensions: 11.1 x 8.7 x 2.9 inches
- List Price: $375.00
