Dictionary of Food Ingredients

Dictionary of Food Ingredients by Robert S. Igoe. hardcover edition. ISBN: 9780442319274.

This significantly revised and enhanced new edition features definitions of more than 50 new ingredients, more than 100 expanded definitions of previously listed ingredients and new sections. Encompassing more than 1,000 approved food ingredients, the alphabetized dictionary details the functions, chemical properties and applications of each ingredient. It covers currently-used food additives, including natural ingredients, FDA-approved artificial ingredients and compounds used in food processing. The expanded Ingredient Categories section groups principal food ingredients by function and provides descriptive information about the characteristics and applications of each group. Informative new tables pinpoint key features and properties of ingredients and allow quick comparisons to aid in ingredient selection. Food technologists, researchers and workers in the food processing industry will also appreciate the new section on "Substances for Use in Foods Listed Under Table 21 of the Code of Federal Regulations," which lists food ingredients according to their American approved status.