Handbook of Food Additives

The food additive industry is growing at a rapid pace. Consumers throughout the world have created an increased demand for more processed foods requiring more additive ingredients, and healthier foods requiring replacements for fats and sugars. This has triggered a need for the development of food chemical additives that can produce more specialized effects. For example, as fat is reduced in food products, more flavour, emulsifier, and texturizing agents are needed to mimic its properties; flavour and flavour enhancers are used to compensate for reduced sugar and sodium. This reference has been compiled to provide information on about 5000 trade name products and more than 2500 chemicals that function as food additives. Food additives are defined as substances which are intentionally added to a food to affect its overall quality, reasonably expected to become a part of the food as a result of any aspect of production, processing, storage, or packaging. Entries for both trade names and chemicals contain extensive information that has been gathered from world-wide manufacturers, distributors, trade journals, government documents, and other references.
It includes summaries of regulatory information for the United States, Europe and Japan presented in a tabular format. The products described are cross-referenced in multiple ways: chemical composition, function, CAS number, EINECS number, FEMA number, and E number.