Saltmarsh's essential guide to food additives /

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Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses.

Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Saltmarsh, Michael (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: United Kingdom : Royal Society of Chemistry, 2021.
Edición:Fifth edition.
Temas:
Food additives.
Food additives > Law and legislation > European Union countries.
Food Additives
Aliments > Additifs.
Food additives > Law and legislation.
European Union countries.
Acceso en línea:Texto completo
Tabla de Contenidos:
  • Cover
  • Preface
  • Contributor List
  • Glossary
  • Contents
  • Chapter 1 Food Additives and Why They Are Used
  • 1.1 What are Additives?
  • 1.1.1 Sweeteners
  • 1.1.2 Colours
  • 1.1.3 Preservatives
  • 1.1.4 Antioxidants
  • 1.1.5 Carriers
  • 1.1.6 Acids
  • 1.1.7 Acidity Regulators
  • 1.1.8 Anticaking Agents
  • 1.1.9 Antifoaming Agents
  • 1.1.10 Bulking Agents
  • 1.1.11 Emulsifiers
  • 1.1.12 Emulsifying Salts
  • 1.1.13 Firming Agents
  • 1.1.14 Flavour Enhancers
  • 1.1.15 Foaming Agents
  • 1.1.16 Gelling Agents
  • 1.1.17 Glazing Agents
  • 1.1.18 Humectants
  • 1.1.19 Modified Starches
  • 1.1.20 Packaging Gases
  • 1.1.21 Propellants
  • 1.1.22 Raising Agents
  • 1.1.23 Sequestrants
  • 1.1.24 Stabilisers
  • 1.1.25 Thickeners
  • 1.1.26 Flour Treatment Agents
  • 1.1.27 Contrast Enhancers
  • 1.2 Flavourings
  • 1.3 'Clean Label'
  • References
  • Chapter 2 Safety of Food Additives in Europe
  • 2.1 Introduction
  • 2.2 Definition of a Food Additive
  • 2.3 The Safety Assessment Process
  • 2.3.1 The Role of the European Food Safety Authority
  • 2.3.2 General Criteria for the Use of Food Additives
  • 2.4 The Origin of 'E' Numbers
  • 2.5 Safety Testing of Food Additives
  • 2.5.1 Toxicological Tests Required
  • 2.5.1.1 Absorption, Distribution, Metabolism and Excretion
  • 2.5.1.2 Acute Toxicity
  • 2.5.1.3 Subchronic Toxicity
  • 2.5.1.4 Reproductive and Developmental Toxicity
  • 2.5.1.5 Chronic Toxicity/Carcinogenicity
  • 2.5.1.6 Genotoxicity
  • 2.5.1.7 Other Studies
  • 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
  • 2.6.2.1 Methods for Estimating Exposure to Food Additives
  • 2.6.2.2 Significance of Exceeding the ADI
  • 2.6.3 Re-evaluation of Permitted Additives
  • 2.7 Conclusions
  • References
  • Chapter 3 European Union Controls on Food Additives
  • A Historical Overview
  • 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
  • References
  • Chapter 4 Food Additive Regulations in Europe
  • 4.1 Introduction
  • 4.2 Definitions Within Regulation 1333/2008
  • 4.3 Classes of Additives
  • 4.4 Controls on the Sale of Additives
  • 4.4.1 Unprocessed Foods
  • 4.4.2 General Permissions
  • 4.4.3 Specific Controls
  • 4.5 The Carry-over Principle
  • 4.6 Processing Aids
  • 4.7 Colours and Colouring Foodstuffs
  • 4.8 Sweeteners
  • 4.9 Labelling
  • Acknowledgments
  • References
  • Chapter 5 Individual Additives: Additives Permitted in the EU in 2020
  • E 100
  • Sources
  • Function
  • Benefits
  • Limitations
  • Typical Products
  • E 101
  • Sources
  • Function in Food
  • Benefits
  • Limitations
  • Typical Products
  • E 102
  • Sources
  • Function in Food
  • Benefits
  • Limitations

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