- 巻冊次
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: CRC ISBN 9780849325342
内容説明
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. While there are established methods of analysis for many food additives, there are others that still require complete methods.
Analytical Methods for Food Additives addresses the lack of established methods of analysis 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. In addition to providing recommendations on best practice and future research, each chapter reviews the range of current analytical methods and sets out their performance characteristics, procedures, and parameters.
Filled with a wealth of important information, this is an essential volume that will help food scientists and food industry professionals in the effort to establish complete methods of analysis for all food additives.
目次
Introduction
E110: Sunset Yellow
E122: Azorubine (Carmoisine)
E141: Copper Complexes of Chlorophylls and Chlorophyllines
E150c: Caramel Class III
E160b: Annatto Extracts
E200-03: Sorbic Acid and Salts
E210-13: Benzoic Acid
E220-28: Sulphites
E249-50: Nitrites
E297: Fumaric Acid and its Salts
E310-12: Gallates
E320: BHA
E334-7, E354: L-Tartaric Acid and its Salts
E355-357, E359: Adipic Acid and its Salts
E405, E477: Propylene Glycol
E416: Karaya Gum
E432-436: Polysorbates
E442: Ammonium Phosphatides
E444: Sucrose Acetate Isobutyrate
E472e: Mono/Diacetyl Tartaric Acid Ester of Mono/Di Glycerides of Fatty Acids
E476: Polyglycerol Esters of Polycondensed Fatty Acids of Castor Oil
E481-82: Stearoyl Lactylates (Including Calcium and Sodium Stearoyl Lactylate)
E483: Stearyl Tartrate
E491-2, E495, E493-94: Sorbitan Esters
E520-23, E541, E554-59, E573: Aluminium
E954: Saccharin.
- 巻冊次
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: Woodhead ISBN 9781855737228
内容説明
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.
目次
- 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.
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