| Description |
1 online resource : illustrations (black and white) |
| Contents |
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 |
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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 |
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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 |
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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 |
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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 |
| Summary |
Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses |
| Notes |
Previous edition: published as Essential guide to food additives. 2013 |
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Includes index |
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Print version record |
| Subject |
Food additives.
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Food additives -- Law and legislation -- European Union countries
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Food Additives
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Food additives
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Food additives -- Law and legislation
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European Union countries
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| Form |
Electronic book
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| Author |
Saltmarsh, Michael, editor
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| ISBN |
9781839161063 |
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183916106X |
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9781839161117 |
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1839161116 |
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