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Dictionary of Food Ingredients.

Dictionary of Food Ingredients

by Robert S Igoe. In this fast changing world it is surprising how often one gets involved with new developments outside your immediate experience or expertise. The first thing you need to know is a few facts.

The world of ingredients used for food products is no different there are a welter of materials that can be or are used, and to be familiar with them all is asking a lot. So here is a start. Since the first edition, explanations and definitions for another fifty ingredients have been included and some hundred existing definitions have been expanded or improved.

The first 155 pages list ingredients alphabetically with suitable cross-referencing where common names are also used. Another thirty pages cover in-ingredient categories including acidulants, anti-oxidants, chelating agents, colours, corn sweeteners, emulsifiers, fats and oils, flavours, flour, gums, preservatives, spices, starches, sweeteners and vitamins. Here, further descriptions are given as to the basic properties and uses of these classes of materials. Around a further thirty pages list the substances that are allowed to be used in certain foods but as the author works for an American company these are listed under Title 21 of the Code of Federal Regulations. Thus, they are listed according to their US approved status - colour additives subject to certification, food additives permitted for direct addition to food for human consumption, substances generally recognised as safe, direct food substances affirmed as generally recognized as safe, etc. The book concludes with a bibliography to ensure that the text is fully rounded and to allow the reader to gain further information.
COPYRIGHT 1989 Food Trade Press Ltd.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1989 Gale, Cengage Learning. All rights reserved.

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Publication:Food Trade Review
Article Type:Book Review
Date:Oct 1, 1989
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