Low Calorie Foods Food Ingredients
Hardcover. 183 pages. Dimensions: 9.4in. x 6.3in. x 0.6in.amounts can produce a deleterious effect on animals. In an attempt to quantify this potential for toxicity and to give sufficient margin for safety, JECFA has introduced an acceptable daily intake (ADI) level for food additives. For example, the ADI values granted for saccharin, aspartame, cyclamate, acesulfame-K and sucralose are 2. 5, 40, 11, 9 and 1 3. 5 mg kg- body weight per day, respectively. Chapter 2 on regulatory aspects of low-calorie food elaborates these points. The additives that are to be consumed in large amounts, such as a fat replacement product like Olestra or a new bulking material like polydextrose, present a more complex problem as far as the evaluation of their toxicity is concerned. Normal safety testing of an additive, such as a high-intensity sweetener, requires that the test animals are fed with a sufficiently high dosage in order to produce an effect and then on that basis an ADI value is calculated. In cases like Olestra and polydex- trose, which are not normally present in diet or metabolised to dietary constituents, such an approach will obviously not be applicable, or of any use, in calculating an ADI value. Due to these factors the regulatory authorities have not yet been able to produce any guidelines for toxicity trials for additives that are to be taken in food in large quantities. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Bookseller Inventory # 9780751400045
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Product Description: This subject is one of the most important in food technology today. As people become more health conscious and willing to pay premium prices for the percieved benefit of low-calorie foods, the food industry has responded by devoting substantial resources to the research and development of these products. This practical book offers an authoritative and comprehensive review of the existing low-calorie food technology, and that which is near to providing products for the market. Associated aspects also covered include regulatory considerations, nutrition and physiology. The editor has himself patented a sweetener and he leads an international team of authors. Written primarily for food technologists, production managers and new-product-development staff in the food and ingredient industries, the book is also a reference source for those working and studying in academic and research institutions.
Title: Low Calorie Foods Food Ingredients
Book Condition: New
Book Type: Hardcover
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