Essential guide to food additives / / edited by Mike Saltmarsh

• Pubblicazione: Cambridge, : Royal Society of Chemistry, 2013
• Edizione: 4th ed.
• Descrizione fisica: 1 online resource (309 p.)
• Disciplina: 664.0287
• Soggetto topico: Food additives; Food - Composition
• Altri autori: SaltmarshMichael
• Note generali: Includes index.
• Nota di contenuto: Intro -- Contents -- Chapter 1 Food Additives and Why They Are Used -- 1.1 What are Additives? -- 1.2 Preservatives -- 1.3 Antioxidants -- 1.4 Emulsi ers and Stabilisers -- 1.5 Colours -- 1.6 Sweeteners -- 1.7 Flavour Enhancers -- 1.8 Flavourings -- 1.9 Other Additives -- 1.10 Safety of Additives -- 1.11 Intolerance -- 1.12 ''Clean Labels'' -- 1.13 Conclusion -- References -- Chapter 2 Safety of Food Additives in Europe -- 2.1 Introduction -- 2.2 De nition of a Food Additive -- 2.3 European Legislation and the Safety Assessment Process -- 2.3.1 The Framework Legislation -- 2.3.2 Legislation on Speci c Classes of Additives -- 2.3.3 The Role of the European Food Safety Authority -- 2.3.4 General Criteria for the Use of Food Additives -- 2.4 Origin of ''E'' Numbers -- 2.5 Safety Testing of Food Additives -- 2.5.1 Toxicological Tests Required -- 2.5.2 Outcomes of Toxicity Tests -- 2.5.3 Relevance of Effects Observed in Animals for Human Risk Assessment -- 2.6 Risk Assessment of Food Additives -- 2.6.1 Derivation of an Acceptable Daily Intake -- 2.6.2 Comparison of Exposure to Food Additives in the Diet with ADIs -- 2.6.3 Re-evaluation of Permitted Additives -- 2.7 Conclusions -- References -- Chapter 3 The Development of Food Additive Legislation in Europe -- 3.1 Fundamentals -- 3.2 Stage One - Early Harmonisation Attempts -- 3.3 Stage 2 - Creating the Internal Market -- 3.4 Stage Three - Changing Emphasis: from Trade to Public Health -- Chapter 4 European Legislative Framework Controlling the Use of Food Additives -- 4.1 Introduction -- 4.2 EU Food Law Framework -- 4.2.2 EU Regulation (EC) No. 1333/2008 on Food Additives -- 4.2.3 EU Purity Criteria for Food Additives -- 4.3 EU Food Categories for the Use of Food Additives -- 4.4 EU Food Additives -- 4.4.1 De nition -- 4.4.2 What is not Considered a Food Additive in the EU?. ; 4.4.3 EU Functional Classes of Food Additives and their De nitions -- 4.4.4 Carried-Over and Reverse Carried-Over Food Additives -- 4.5 Difference Between a Food Additive and a Processing Aid -- 4.6 How to Determine Whether a Substance Is a Food Additive or a Nutrient? -- 4.7 European Approval Process for Food Additives -- 4.7.1 European Union Lists of Approved Food Additives -- 4.7.2 EU Food Additives Database -- 4.8 EU Labelling Rules on Food Additives -- 4.8.1 Current and Future EU Labelling Legislation -- 4.8.2 Allergen Declaration -- 4.8.3 Speci c Labelling for Six Food Colours -- References -- Chapter 5 Legislation for Food Additives Outside Europe -- 5.1 Introduction -- 5.1.1 Labelling Issues -- 5.2 Codex Alimentarius -- 5.2.1 Codex General Standard on Food Additives -- 5.2.2 JECFA -- 5.2.3 Speci cations -- 5.3 Food Additives Legislation in Other Countries -- 5.3.1 USA -- 5.3.2 Canada -- 5.3.3 Japan -- 5.3.4 Other Far East Countries -- 5.3.5 MERCOSUR -- 5.3.6 Middle East -- 5.3.7 Australia and New Zealand -- Chapter 6 E Numbers -- References -- Chapter 6 E Numbers -- Subject Index.
• Sommario/riassunto: Food additives are the cause of a great deal of discussion and suspicion. Now in its third edition, Essential Guide to Food Additives aims to inform this debate and bring the literature right up to date especially focussing on the changes in legislation since the last edition. Key topics include: * A basic introduction to the technology of food additives * Technical information on all food additives currently permitted in the European Union * Discussion covering the general issues surrounding the use of food additives, including the need for them * Coverage of the legal approval process for ad
• Titolo autorizzato: Essential guide to food additives
• ISBN: 9781839161193; 1839161191; 9781628704686; 1628704683; 9781849734981; 1849734984
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910960135003321
• Lo trovi qui: Univ. Federico II