Encyclopedia of Food and Color Additives

Encyclopedia of Food and Color Additives
Title Encyclopedia of Food and Color Additives PDF eBook
Author George A. Burdock
Publisher CRC Press
Pages 1130
Release 1997
Genre Medical
ISBN 9780849394126

Download Encyclopedia of Food and Color Additives Book in PDF, Epub and Kindle

A 3-volume reference set you'll use every day. • Suppose you are the regulatory affairs manager for a food company, and your boss calls about "beet red", a coloring agent touted by a salesman as "natural". Your boss needs to know if this claim is true. How do you find out? • Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the Encyclopedia of Food and Color Additives, the answers are at your fingertips: You quickly look up "Beet Red" and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid. After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What? FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance. List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS Number: The current FDA number for the substance. Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical Formula: Indicates the relative proportion of elements in a molecule. Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more. Where? Description: Where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies. Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When? GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances. Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories. How? Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products. You get all this data, plus an index by CAS number and synonym to make your research even easier The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.

Encyclopedia of Food & Color Additives

Encyclopedia of Food & Color Additives
Title Encyclopedia of Food & Color Additives PDF eBook
Author George A. Burdock
Publisher CRC Press
Pages 1023
Release 2014-07-29
Genre Technology & Engineering
ISBN 1498711081

Download Encyclopedia of Food & Color Additives Book in PDF, Epub and Kindle

THE FIRST SOURCE TO CONTAIN COMPLETE PROFILES OF 2,500 FOOD ADDITIVES AND INGREDIENTS This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Information once scattered among the Code of Federal Regulations (CFR), other government and technical publications, or only available thr

Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
Title Encyclopedia of Food Chemistry PDF eBook
Author
Publisher Elsevier
Pages 2217
Release 2018-11-22
Genre Technology & Engineering
ISBN 0128140453

Download Encyclopedia of Food Chemistry Book in PDF, Epub and Kindle

Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Encyclopedia of Food and Health

Encyclopedia of Food and Health
Title Encyclopedia of Food and Health PDF eBook
Author
Publisher Academic Press
Pages 2379
Release 2015-08-26
Genre Technology & Engineering
ISBN 0123849535

Download Encyclopedia of Food and Health Book in PDF, Epub and Kindle

Approx.3876 pages Approx.3876 pages

Natural Colorants for Food and Nutraceutical Uses

Natural Colorants for Food and Nutraceutical Uses
Title Natural Colorants for Food and Nutraceutical Uses PDF eBook
Author Francisco Delgado-Vargas
Publisher CRC Press
Pages 344
Release 2002-12-26
Genre Technology & Engineering
ISBN 1420031716

Download Natural Colorants for Food and Nutraceutical Uses Book in PDF, Epub and Kindle

As our understanding of the science and functions of color in food has increased, the preferred colorants, forms of use, and legislation regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It details their science, technology, and applications as well as t

Encyclopedia of Food and Color Additives

Encyclopedia of Food and Color Additives
Title Encyclopedia of Food and Color Additives PDF eBook
Author
Publisher
Pages 3153
Release 1997
Genre Coloring matter in food
ISBN 9781628707908

Download Encyclopedia of Food and Color Additives Book in PDF, Epub and Kindle

Food Colorants

Food Colorants
Title Food Colorants PDF eBook
Author Carmen Socaciu
Publisher CRC Press
Pages 652
Release 2007-10-24
Genre Technology & Engineering
ISBN 1420009281

Download Food Colorants Book in PDF, Epub and Kindle

Drawing on the expertise of internationally known, interdisciplinary scientists and researchers, Food Colorants: Chemical and Functional Properties provides an integrative image of the scientific characteristics, functionality, and applications of color molecules as pigments in food science and technology, as well as their impact on health. The boo