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Dictionary of Food Ingredients, Fourth Edition

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A resource covering over 1,000 food ingredients, including natural ingredients, FDA-approved artificial ingredients and additives, and food processing compounds. Groups principal ingredients by function, describing the characteristics of each group. Also includes a list of approved foods of the European union. Previous edition: c1998. Softcover. DLC: Food--Composition--Dictionaries.

The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients. Like the previous editions, the new and updated Fourth 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. The updated and revised Fourth Edition contains new entries, an ingredient categories section grouping ingredients by type and comparative properties, a listing of food ingredients under the U.S. Code of Federal Regulations, a listing of respective European E numbers, and a bibliography section.

Users of the three previous editions have commented favorably on the dictionary's straightforward and clearly written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student.

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