Chemistry of Food Additives and Preservatives and Preservatives Chemistry of Food Additives Titus A. M. Msagati
Food additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a food has an effect upon its chemistry and structure as well as its sensory characteristics. Additives are usually characterised by where they come from (for example, whether they are natural or synthetic), by their purpose (such as improving shelf life) and the risks associated with them (such as their toxicity, and any side effects upon the consumer). Although in recent years the trend in consumer marketing has been to trumpet a lack of additives and preservatives, with ‘artificial ingredients’ commonly seen in a negative light, there nevertheless remains a wide variety of additives and preservatives that are crucial both to producers and consumers, without which the quality of the food would suffer. Chemistry of Food Additives and Preservatives is an up-to-date reference guide to the wide range of different types of additives used in the food industry today. It looks at the processes involved in adding preservatives and additives to foods, and the mechanisms and methods used. The book provides full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work, and how they may have multiple functionalities. This book also covers numerous new additives currently being introduced, how the quality of these is ascertained, and how consumer safety is ensured. Chemistry of Chemistry of Food Additives and Preservatives is an ideal reference for food chemists, food safety specialists and agencies, food processors who are working with additives and preservatives, and food regulators and policy makers. Written in an accessible style and covering a broad range of food additives and preservatives, the book offers an in-depth analysis of the chemical interactions of food additives and preservatives with the natural composition of the foods to which they are added. It is a unique and ground-breaking Food Additives treatment of a topic vital to both the food industry and the researcher.
About the Author Dr Titus A. M. Msagati is a Senior Lecturer in the Department of Applied Chemistry at the University and Preservatives of Johannesburg, South Africa.
Msagati Titus A. M. Msagati
Also available Food Additives Databook, 2nd edition Edited by J. Smith and L. Hong-Shum 978-1-4051-9543-0 Natural Food Flavors and Colorants M. Attokaran 978-0-8138-2110-8 Food Carbohydrate Chemistry Ronald E. Wrolstad 978-0-8138-2665-3
ISBN 978-1-118-27414-9
9 781118 274149
Msagati_Chemistry_9781118274149_hb.indd 1 31/08/2012 14:03
Chemistry of Food Additives and Preservatives
Chemistry of Food Additives and Preservatives
Titus A. M. Msagati, B.Sc. (Hons), MSc, Ph.D., CChem, MRSC Department of Applied Chemistry University of Johannesburg Republic of South Africa
A John Wiley & Sons, Ltd., Publication This edition first published 2013 C 2013 by John Wiley & Sons, Ltd.
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Library of Congress Cataloging-in-Publication Data
Chemistry of food additives and preservatives / Titus A. M. Msagati. p. cm. Includes bibliographical references and index. ISBN 978-1-118-27414-9 (hardcover : alk. paper) 1. Food additives. 2. Food preservatives. 3. FoodÐAnalysis. 4. FoodÐComposition. I. Msagati, Titus A. M. TX553.A3C455 2012 641.3 08Ðdc23 2012009754
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