Essential guide to food additives /

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Food additives have played and still play an essential role in the food industry. Additives span a great range from simple materials like sodium bicarbonate, essential in the kitchen for making cakes, to mono- and diglycerides of fatty acids, an essential emulsifier in low fat spreads and in bread....

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Saltmarsh, Michael
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Leatherhead, Surrey : Cambridge, U.K. : Leatherhead Food International ; Royal Society of Chemistry, 2013.
Edición:4th ed.
Temas:
Food additives > Handbooks, manuals, etc.
Aliments > Additifs > Guides, manuels, etc.
Food additives
Handbooks and manuals
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Ch. 1 Food Additives and Why They Are Used / Lynn Insall
  • 1.1.What are Additives?
  • 1.2.Preservatives
  • 1.3.Antioxidants
  • 1.4.Emulsifiers and Stabilisers
  • 1.5.Colours
  • 1.6.Sweeteners
  • 1.7.Flavour Enhancers
  • 1.8.Flavourings
  • 1.9.Other Additives
  • 1.10.Safety of Additives
  • 1.11.Intolerance
  • 1.12."Clean Labels"
  • 1.13.Conclusion
  • References
  • ch. 2 Safety of Food Additives in Europe / Susan M. Barlow
  • 2.1.Introduction
  • 2.2.Definition of a Food Additive
  • 2.3.European Legislation and the Safety Assessment Process
  • 2.3.1.The Framework Legislation
  • 2.3.2.Legislation on Specific Classes of Additives
  • 2.3.3.The Role of the European Food Safety Authority
  • 2.3.4.General Criteria for the Use of Food Additives
  • 2.4.Origin of "E" Numbers
  • 2.5.Safety Testing of Food Additives
  • 2.5.1.Toxicological Tests Required
  • 2.5.2.Outcomes of Toxicity Tests
  • 2.5.3.Relevance of Effects Observed in Animals for Human Risk Assessment
  • 2.6.Risk Assessment of Food Additives
  • 2.6.1.Derivation of an Acceptable Daily Intake
  • 2.6.2.Comparison of Exposure to Food Additives in the Diet with ADIs
  • 2.6.3.Re-evaluation of Permitted Additives
  • 2.7.Conclusions
  • References
  • ch. 3 The Development of Food Additive Legislation in Europe / David Jukes
  • 3.1.Fundamentals
  • 3.2.Stage One
  • Early Harmonisation Attempts
  • 3.3.Stage 2
  • Creating the Internal Market
  • 3.4.Stage Three
  • Changing Emphasis: from Trade to Public Health
  • ch. 4 European Legislative Framework Controlling the Use of Food Additives / Devina Sankhla
  • 4.1.Introduction
  • 4.2.EU Food Law Framework
  • 4.2.1.EU Food Improvement Agents Package
  • 4.2.2.EU Regulation (EC) No. 1333/2008 on Food Additives
  • 4.2.3.EU Purity Criteria for Food Additives
  • 4.3.EU Food Categories for the Use of Food Additives
  • 4.4.EU Food Additives
  • 4.4.1.Definition
  • 4.4.2.What is not Considered a Food Additive in the EU?
  • 4.4.3.EU Functional Classes of Food Additives and their Definitions
  • 4.4.4.Carried-Over and Reverse Carried-Over Food Additives
  • 4.5.Difference Between a Food Additive and a Processing Aid
  • 4.6.How to Determine Whether a Substance Is a Food Additive or a Nutrient?
  • 4.7.European Approval Process for Food Additives
  • 4.7.1.European Union Lists of Approved Food Additives
  • 4.7.2.EU Food Additives Database
  • 4.8.EU Labelling Rules on Food Additives
  • 4.8.1.Current and Future EU Labelling Legislation
  • 4.8.2.Allergen Declaration
  • 4.8.3.Specific Labelling for Six Food Colours
  • References
  • ch. 5 Legislation for Food Additives Outside Europe / Meng Li
  • 5.1.Introduction
  • 5.1.1.Labelling Issues
  • 5.2.Codex Alimentarius
  • 5.2.1.Codex General Standard on Food Additives
  • 5.2.2.JECFA
  • 5.2.3.Specifications
  • 5.3.Food Additives Legislation in Other Countries
  • 5.3.1.USA
  • 5.3.2.Canada
  • 5.3.3.Japan
  • 5.3.4.Other Far East Countries
  • 5.3.5.Mercosur
  • 5.3.6.Middle East
  • 5.3.7.Australia and New Zealand
  • References
  • ch. 6 E Numbers.

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