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Food Ingredients Dictionary from C.H.I.P.S.

Dictionary of Food Ingredients
Fifth edition
by Robert S. Igoe

Dictionary of Food Ingredients is a concise, easy-to-use resource covering more than 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing.

Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross-referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information.

This revised and updated fifth edition features a new section, “Food Definitions and Formulations,” and a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers. In addition, the fifth edition provides new information on existing and more recently approved ingredients.

The Dictionary is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category.

Contents

Part I— Ingredients Dictionary

Part II— Ingredient Categories

Acidulants; Antioxidants; Chelating Agents (Sequestrants); Colors; Corn Sweeteners; Emulsifiers; Fats and Oils; Flavors; Flour; Gums; Preservatives; Spices; Starch; Sweeteners; Vitamins

Part III—Food Definitions and Formulations

Cheese; Cream Products; Dressings; Frozen Desserts; Fruit Spreads; Macaroni and Noodle Products; Margarine and Butter; Milks; Process Cheese; Syrups; Tomato Products; Yogurt

Part IV—Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations

Part 73—Listing of Color Additives Exempt from Certification
Part 74—Listing of Color Additives Subject to Certification
Part 82—Listing of Certified Provisionally Listed Colors and Specifications
Part 172—Food Additives Permitted for Direct Addition to Food for Human Consumption
Part 182—Substances Generally Recognized as Safe
Part 184—Direct Food Substances Affirmed as Generally Recognized as Safe
Part 186—Indirect Food Substances Affirmed as Generally Recognized as Safe

Part V—Food Additives E Numbers in the European Union

Bibliography

click here to see books of related interest

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Dictionary of Food Ingredients
Fifth edition
by Robert S. Igoe

2011 • 255 pages • $49.95 + shipping
Texas residents please add 6.75 % sales tax

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