Description

The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. Whilst there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added.

Analytical methods for food additives addresses this important problem for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. Each chapter reviews the range of current analytical methods, sets out their performance characteristics, procedures and parameters, and provides recommendations on best practice and future research.

Analytical methods for food additives is a standard work for the food industry in ensuring the accurate measurement of additives in foods.

Key Features

  • Discusses methods of analysis for 30 major additives where methods are incomplete or deficient
  • Reviews current techniques, their respective strengths and weaknesses
  • Detailed tables summarising particular methods, statistical parameters for measurement and performance characteristics

Readership

Those in the food industry in charge of ensuring the accurate measurement of additives in foods

Table of Contents

Sunset Yellow; Azorubine (Carmoisine); Copper complexes of chlorophylls and chlorophyllins; Caramel class III; Annatto extracts; Sorbic acid and its salts; Benzoic acid; Sulphites; Nitrites; Fumaric acid and its salts; Gallates; BHA; L-tartaric acid and its salts; Adipic acid and its salts; Propylene glycol (propan-1,2-diol); Karaya gum; Polysorbates; Ammonium phosphatides; Sucrose acetate isobutyrate; Mono/diacetyl tartaric acid esters of mono/diglycerides of fatty acids; Polyglycerol esters of polycondensed fatty acids of caster oil; Stearoyl lactylates; Stearyl tartrate; Sorbitan esters; Aluminium; Saccharin.

Details

No. of pages:
320
Language:
English
Copyright:
© 2004
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781855737228
Electronic ISBN:
9781855737723

About the editors

L Foster

Lucy Foster works on additive analysis for the UK Food Standards Agency.

A Damant

Andrew Damant works on additive analysis for the UK Food Standards Agency.

P. Key

Pauline Key works on additive analysis for the UK Food Standards Agency.

R Wood

Roger Wood works on additive analysis for the UK Food Standards Agency.

Reviews

…warmly recommended to practitioners in industry, academics and authorities engaged in food control and analysis., Advances in Food Sciences
This will become a bible in the food industry. …additives which are clearly and brilliantly detailed., Food and Beverage Reporter
…a valuable reference tool for analysts, which will help to ensure the accurate measurement of additives in food., Carbohydrate Polymers