Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for additives and the labelling of the finished product * Identification of sources or methods of production for each additive * Properties of individual additives and typical products they are used in This book will be an invaluable reference for researchers in the food and drink industry, undergraduates and graduates of courses in food science and technology and indeed all those who are interested in what they eat.

From the Back Cover

Food Additives are part of everyday news headlines and influential to our food choices. They are the cause of a great deal of discussion and suspicion. This book aims to inform this debate. Many books have been written on the legislation governing the use of food additives, but this book is unique in that it provides individual monographs for each additive with a description, sources, applications and properties, legal restrictions and any additional technical information. Other topics include: - A basic introduction to the technology of food additives - Discussion covering the general issues surrounding the use of food additives, including the need for food additives - Coverage of the legal approval process for additives and the labelling of the finished product - Safety of food additives in Europe and elsewhere in the world The book will prove an invaluable reference source for food and drink manufacturers, particularly those responsible for research and development, for undergraduates and postgraduates of university courses in food science and technology, and indeed for all those who are interested in what they eat.

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