Saltmarsh's essential guide to food additives
Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses.
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| Other Authors: | |
|---|---|
| Format: | eBook |
| Language: | English |
| Published: |
United Kingdom :
Royal Society of Chemistry,
2021.
|
| Edition: | Fifth edition. |
| Subjects: | |
| ISBN: | 9781839161063 183916106X 9781839161117 1839161116 9781839161032 1839161035 |
| Physical Description: | 1 online resource |
Cover
Table of contents
| LEADER | 05196cam a2200529 i 4500 | ||
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| 001 | kn-on1204222550 | ||
| 003 | OCoLC | ||
| 005 | 20240717213016.0 | ||
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| 020 | |a 9781839161063 |q (PDF ebook) | ||
| 020 | |a 183916106X |q (PDF ebook) | ||
| 020 | |a 9781839161117 |q (ebook) | ||
| 020 | |a 1839161116 |q (ebook) | ||
| 020 | |z 9781839161032 |q (hbk.) | ||
| 020 | |z 1839161035 |q (hbk.) | ||
| 035 | |a (OCoLC)1204222550 |z (OCoLC)1221006045 | ||
| 043 | |a e------ | ||
| 130 | 0 | |a Essential guide to food additives. | |
| 245 | 1 | 0 | |a Saltmarsh's essential guide to food additives / |c edited by Mike Saltmarsh. |
| 246 | 3 | 0 | |a Essential guide to food additives |
| 250 | |a Fifth edition. | ||
| 264 | 1 | |a United Kingdom : |b Royal Society of Chemistry, |c 2021. | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 500 | |a Previous edition: published as Essential guide to food additives. 2013. | ||
| 500 | |a Includes index. | ||
| 505 | 0 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 505 | 8 | |a 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 | |
| 506 | |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty | ||
| 520 | |a Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses. | ||
| 590 | |a Knovel |b Knovel (All titles) | ||
| 650 | 0 | |a Food additives. | |
| 650 | 0 | |a Food additives |x Law and legislation |z European Union countries. | |
| 655 | 7 | |a elektronické knihy |7 fd186907 |2 czenas | |
| 655 | 9 | |a electronic books |2 eczenas | |
| 700 | 1 | |a Saltmarsh, Michael, |e editor. | |
| 776 | 0 | 8 | |i Print version: |a Essential guide to food additives. |t Essential guide to food additives. |b Fifth edition |z 9781839161032 |w (OCoLC)1197736507 |
| 856 | 4 | 0 | |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpSEGFAE09/saltmarshs-essential-guide?kpromoter=marc |y Full text |
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