Additives are added to food to perform different technological functions, for
example, to increase shelf life (preservatives), or to protect against rancidity
(antioxidants). The use of additives in food is controlled by separate legislation
relating to, for example, colours in food, sweeteners, miscellaneous additives
(other than colours and sweeteners) and flavourings. Most areas of food additives
legislation (with the exception of additives in flavourings, additives in other
additives (i.e. other than carriers/solvents) and controls on enzymes/processing
aids) have been fully harmonised throughout the European Union for a number of
years. The initial groundwork for this was laid down by the Food Additives
Framework Directive (89/107/EEC). Indeed, UK legislation covering the main
groups of food additives is based on European Community Directives, which were
agreed during 1994 and 1995. Under these legislative requirements (including
amendments), most additives are permitted only in certain specified foods, at
specified maximum levels (although some are generally permitted at levels of
‘quantum satis’). However, only additives that have been approved for safety by
the European Commission’s Scientific Committee on Food are included in the
legislation and are identifiable by their designated E number in the relevant
Directives.
The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. While there are established methods of analysis for many food additives, there are others that still require complete methods.
Analytical Methods for Food Additives addresses the lack of established methods of analysis for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. In addition to providing recommendations on best practice and future research, each chapter reviews the range of current analytical methods and sets out their performance characteristics, procedures, and parameters.
Filled with a wealth of important information, this is an essential volume that will help food scientists and food industry professionals in the effort to establish complete methods of analysis for all food additives.