Food Additives & Chemicals (Laser Print Only)

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About the Book - Food Additives & Chemicals (Laser Print Only)

Contents

Chapter 1 Introduction •Intentional food additives •Incidental food additives •Annexure 1.1: List of major food additives •Ch 2 Overview of Food Additives Industry •Convenience foods •Functional foods and fortified beverages •Food additive sources and their functions •Food additives industry •Western Europe •Government regulations •Codex alimentarius •Fda requirements •Japan •Quality control in the food additives industry •Indian scenario •Fruit products order •Meat food products order •Milk & milk products order •Hazard analysis and critical control point •Laws relating to food processing industries •Harmonization of food laws •Irradiated food •Ch 3 Anticaking Agents •Calcium phosphates •Sodium, potassium, and calcium and magnesium stearates •Calcium silicate/sodium aluminum silicate •Mannitol •Magnesium carbonate •Ch 4 Antifoaming Agents •Dimethyl silicone oil •Mono & di glycerides •Ch 5 Bleaching, Maturing & Dough Conditioning Agents •Acetone peroxide •Azodicarbonamide •Benzoyl peroxide •Potassium bromate/iodate •Chlorine dioxide •Calcium/potassium iodate •Ch 6 Colouring Agents (Natural Food Colours) •Annatto •Henna •Red sandalwood and cutch •Katha •Cochineal •Lac dye •Marigold •Paprika  •Lichen dye •Turmeric •Crocin from saffron & cape jasmin •Gardenia jasminoides ellis •Kermes •Cochineal •Safflower •Ch 7 Colouring Agents (Synthetic Food Colours) •Certified colours •Preparation of colour solutions •Manufacturing process •Ch 8 Emulsifying Gelling Stabilizing & Thickening Agents •Gelatin •Natural gums & resins •Agar •Algin •Carrageenan •Gum arabic •Gum ghatti •Gum karaya •Gum tragacanth •Guar gum •Locust bean gum •Starch and cellulose derivatives •Starch acetate •Methylcellulose and its derivatives •Sodium carboxymethylcellulose •Ch 9 Food Enzymes •Invertase •Amylases •Proteases •Lipases •Pectic enzymes •Papain •Bromelain •Ch 10 Flavour •Chemistry and technology of flavours •Biogenesis of fruit aroma •Biogenesis of vegetable aroma •Nonenzymatic browning •Deep fat fried flavour •Flavours formed via fermentation •Off-flavours in foods •Natural flavours and flavourings •Herbs •Spices •Flavour index •Synthetic flavouring •Flavour potentiators •Synthetic flavour formulation          •Ch 11 Humectants •Glycerin •Propylene glycol •Sorbitol •Mannitol •Fatty acid mono and diglycerides •Ch 12 Non-nutritive Sweeteners •Saccharin •Aspartame •Cyclamate •Sucralose •Acesulfame-K •Alitame •Ch 13 Nutrients •Calcium •Cholesterol •Fiber •Folic acid •Iron •Riboflavin •Saturated fats •Sodium •Thiamin •Unsaturated fats •Vitamin A •Vitamin C •Mineral salts •Cobalt •Chromium •Copper •Iodine •Magnesium •Manganese •Selenium •Zinc •Ch 14 ph adjusting agents •Citric acid •Tartaric acid •Acetic acid •Lactic acid •Malic acid •Ch 15 Preservatives •Antimicrobials •Antioxidants •Antibiotics •Benzoic acid •Para hydroxy benzoic acid •Sodium/calcium propionates •Sorbic acid •Sodium/potassium nitrate & nitrite •Ch 16 antioxidants & Antibiotics •Butylated hydroxy anisole •Butylated hydroxy toluene •Propyl gallate  •Antibiotics •Ch 17 miscellaneous Additives