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Handbook of Food, Drug and Cosmetic Excipients.

This text traces the US regulatory history of excipients and their use. It makes a change to learn about how others treat additives in all their forms. The author has noted the various pieces of legislation that have been needed to control this whole business in the USA. The text itself reads rather more like a dictionary or encyclopedia with the section lengths being governed to a certain extent by the popularity of a material.

The text begins with a few pages on Acacia then runs on through Benzalkonium chloride, Canthaxanthine, D and C Red No.22, Ethanol, FD and C Blue No.1, Geraniol, Imidazolidinyl urea, Kathon CG, Lactose, Mineral oil, Oleic acid, Parabens, Quaternium-15, Rosin, Saccharin and Talc down to Urocanic acid. In all, more than seventyfive compounds have space devoted to them in this text.

Taking Lanolin as a random example, the author identifies the regulatory classification and notes synonyms, available formulations, provides a table of common products, human toxicity data and clinical relevance together with numerous references. Other materials are dealt with in a similar manner and, as the title explains, this is designed as a handbook and should be used as such to gain rapid information on these materials.

It would seem that this text might be of more interest to those involved in exporting products to the USA or to those areas of the world where the American system is preferred.
COPYRIGHT 1993 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Sep 1, 1993
Words:237
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