Citation
Smith, J. and Hong‐Shum, L. (2008), "Food Additives Databook", Nutrition & Food Science, Vol. 38 No. 5, pp. 518-518. https://doi.org/10.1108/nfs.2008.38.5.518.1
Publisher
:Emerald Group Publishing Limited
Copyright © 2008, Emerald Group Publishing Limited
This is a thick and comprehensive book covering all aspects of food‐additives.
It covers a number of sections on:
- •
acidulants;
- •
antioxidants;
- •
colourings;
- •
emulsifiers;
- •
enzymes;
- •
flavour enhancers;
- •
flour additives;
- •
gases;
- •
nutritive additives;
- •
polysaccharides;
- •
preservatives;
- •
sequestrants;
- •
solvents; and
- •
sweeteners.
Each section is very thoroughly covered with details of:
- •
chemical structure;
- •
which foods it can be used in and the function;
- •
temperature aspects such as melting point;
- •
food safety issues; and
- •
legislation as to where the additive can be used.
This is an extremely useful book which can be a major resource for students and those in the food industry.