Dictionary of Food Ingredients

The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives. Like the previous editions, the Fifth Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. This revised and updated fifth edition also features a new section, Food Definitions and Formulations, a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers, as well as new information on existing and more recently approved ingredients.

Robert S. Igoe, MS, MBA, now retired, worked at Kelco Company and its subsequent companies owned by Merck, Monsanto, ISP in Research & Development, Technical Services, and Technical/Sales Management for Latin America. He also worked as a consultant to the food industry.

Preface.- Part I. Ingredients Dictionary.- Part II. Ingredient Categories.- Part III. Food Definitions and Formulations.- Part IV. Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations.- Part V. Food Additives E Numbers in the European Union.- Bibliography.

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About Robert S. Igoe