Major Food Additives Handbook from C.H.I.P.S.

Food Additives
Data Book

Second edition
edited by Jim Smith

Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved.

The revised second edition of Food Additives Data Book covers all the "must-have" technical data on food additives. This volume is the definitive resource for food technologists.

Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colorings, Sweeteners, Polysaccharides, Solvents.

Entries include information on:

  • Function and Applications
  • Safety issues
  • International legal issues
  • Alternatives
  • Synonyms
  • Molecular Formula and mass
  • Alternative forms
  • Appearance
  • Boiling, melting, and flash points, density, purity, water content, solubility
  • Synergists
  • Antagonists
  • and more with full and easy-to-follow-up references


Part 1: Acidulants

Acetic acid. Adipic acid. Caprylic acid. Citric acid. Dehydroacetic acid. Fumaric acid. Glucono-delta-lactone. Lactic acid. Malic acid. Phosphoric acid. Propionic acid. Sodium diacetate. Succinic acid. Tartaric acid.

Part 2: Antioxidants

Ascorbic acid and isomers (L-ascorbic acid and erythorbic acid). Ascorbyl palmitate. Beta-carotene. Butylated hydroxyanisole (BHA). Butylated hydroxytoluene (BHT). Tert-Butylhydroquinone (TBHQ). Calcium ascorbate. Citric acid and its salts. Ethoxyquin. Ethylenediaminetetraacetic acid (EDTA). Propyl gallate (PG). Rosemary extract; natural spice extract. Sodium ascorbate. L-Tartaric acid. Tea extract. Tocopherols, mixed a (DL), g and d (synthetic). Tocopherol, mixed natural concentrate.

Part 3: Colorings

Alkanet. Allura Red AC. Aluminium. Amaranth. Ammonia caramel. Annatto. Anthocyanin. Beetroot Red. Beta-apo-80-carotenal (C30). Black iron oxide. Brilliant Black BN. Brilliant Blue FCF. Brown FK. Brown HT. Calcium carbonate. Canthaxanthin. Carmine. Carminic acid. Carmoisine. Beta-carotene. Caustic sulphite caramel. Chlorophyll. Chlorophyllins. Copper chlorophylls. Copper chlorophyllins. Curcumin. Erythrosine. Ethyl ester of beta-apo-80-carotenoic acid (C30). Fast Green FCF. Gardenia Yellow. Gold. Green S. Indigotine. Litholrubine BK. Lutein. Lycopene. Mixed carotenes. Paprika extract. Patent Blue V. Plain caramel. Ponceau R. Ponceau SX. Quinoline Yellow. Red iron oxide. Riboflavin. Riboflavin-50-phosphate. Safflower. Santalin. Silver. Sulphite ammonia caramel. Sunset Yellow. Tartrazine. Titanium dioxide. Vegetable carbon. Yellow iron oxide.

Part 4: Emulsifiers

Acetic acid esters of mono- and diglycerides of fatty acids. Ammonium phosphatides. Calcium stearoyl lactylate. Citric acid esters of mono- and diglycerides of fatty acids. Diacetyl tartaric acid esters of mono- and diglycerides of fatty acids. Dioctyl sodium sulphosuccinate. Ethoxylated mono- and diglycerides of fatty acids. Lactic acid esters of mono- and diglycerides of fatty acids. Lecithins. Mixed acetic and tartaric acid esters of mono- and diglycerides of fatty acids. Mono- and diglycerides of fatty acids – saturated. Mono- and diglycerides of fatty acids – unsaturated. Polyglycerol esters of fatty acids. Polyglycerol polyricinoleate. Polysorbates. Propylene glycol esters of fatty acids. Sodium, potassium, calcium and magnesium salts of fatty acids. Sodium stearoyl lactylate. Sorbitan esters of fatty acids. Stearyl tartrate. Succinic acid esters of mono- and diglycerides of fatty acids. Sucrose esters of fatty acids. Tartaric acid esters of mono- and diglycerides of fatty acids.

Part 5: Enzymes

Alpha-amylase. Alpha-galactosidase. Amyloglucosidase . Anthocyanase. Asparaginase. Beta-amylase . Beta-galactosidase. Beta-glucanase. Beta-glucosidase. Bromelain. Catalase. Cellobiase (Aspergillus niger). Cellulase. Chymosin A . Chymotrypsin (pancreatic). Dextranase (Penicillium spp.). Diacetyl reductase (Aerobacter aerogenes). Ficin (Ficus spp.). Glucoamylase. Glucose isomerase. Glucose oxidase. Hemicellulase (Aspergillus spp.). Hexose oxidase. Inulinase. Invertase. Isoamylase. Laccase. Lipase. Lysozyme hydrochloride. Malt carbohydrase. Metallo-neutral proteases. Microbial rennet. Naringinase (Penicillium spp.). Papain (papaya species). Pectinase . Penicillin amidase. Pepsin (porcine mucosa). Peroxidase (horseradish). Protease. Pullulanase. Rennet (bovine abomasum). Subtilisin. Tannase . Trypsin (pancreatic). Xylanase .

Part 6: Flavor Enhancers

Acetic acid. Algae, brown. Algae, red. Ammonium chloride. Ammonium glutamate . Ammonium glycyrrhizate. Aspartame. Calcium chloride. Disodium guanylate. Disodium inosinate. Disodium -ribonucleotides. Esterase-lipase. Ethyl maltol. L-Glutamic acid. Glycine. Lactic acid. Licorice (Glycyrrhiza glabra). Licorice (Glycyrrhiza glabra) extract. Licorice root extract. Magnesium sulphate anhydrous. Magnesium sulphate heptahydrate. Malic acid/N-Hydroxysuccinic acid. Monosodium glutamate. Potassium chloride. Potassium glutamate. Potassium lactate. Sodium alginate/Algin. Sodium lactate. Succinic acid. Sucralose. Tannic acid . L-Tartaric acid. Thaumatin.

Part 7: Flour Additives

Acetone peroxide. Alpha-amylase. Ammonium chloride. Ammonium persulphate. Ammonium phosphate, monobasic. Ascorbic acid. Azodicarbonamide. Benzoyl peroxide. Calcium carbonate. Calcium phosphate, monobasic. Chlorine. Chlorine dioxide. L-Cysteine hydrochloride. Glucoamylase. Glucose oxidase. Lipase. Lipoxidase. Pentosanase. Potassium bromate. Protease. Pullulanase. Sodium acid pyrophosphate. Xylanase.

Part 8: Gases

Argon. Carbon dioxide. Hydrogen. Nitrogen. Nitrous oxide. Ozone.

Part 9: Nutritive Additives

L-Ascorbic acid. Ascorbyl palmitate. Beta-carotene. Biotin. Calcium ascorbate. Calcium carbonate. Calcium glycerophosphate. Calcium lactate pentahydrate. Calcium-D-pantothenate. Calcium phosphate dibasic. Calcium phosphate tribasic. Cholecalciferol. Cupric gluconate. Cyanocobalamin. Ergocalciferol. Ferric orthophosphate. Ferrous fumarate. Ferrous sulphate, anhydrous. Folic acid. Magnesium carbonate hydroxide. Magnesium oxide, heavy. Natural tocopherols (mixture of d-a, d-b, d-g, d-d tocopherol forms). Niacinamide. Nicotinic acid. Pantothenic acid. Phytonadione. Pyridoxine. Pyridoxine hydrochloride. Reduced elemental iron. Retinol . Retinyl acetate. Retinyl palmitate. Riboflavin. Riboflavin-50-phosphate sodium salt. Sodium ascorbate. Thiamin. Thiamin hydrochloride. Thiamin mononitrate. DL-a-Tocopherol. DL-a-Tocopheryl acetate. Zinc sulphate monohydrate.

Part 10: Polysaccharides

Agar. Alginic acid. Ammonium alginate. Calcium alginate. Carboxymethylcellulose. Carrageenan. Iota-carrageenan. Kappa-carrageenan. Lambda-carrageenan. Cellulose. Chitosan. Dextran. Furcellaran. Gellan. Guar gum. Gum arabic. Gum ghatti. Hydroxy ethyl cellulose. Hydroxy propyl cellulose. Hydroxy propyl methyl cellulose. Karaya gum. Locust bean gum. Methyl cellulose . Methyl ethyl cellulose. Microcrystalline cellulose. Pectin. Potassium alginate. Propyleneglycol alginate Tragacanth gum. Xanthan.

Part 11: Preservatives

Acetic acid, glacial. Benzoic acid. Biphenyl. Calcium acetate. Calcium benzoate. Calcium bisulphite. Calcium propionate. Calcium sorbate. Calcium sulphite. Dimethyl dicarbonate. Ethyl-4-hydroxybenzoate. Ethyl-4-hydroxybenzoate, sodium salt. Formic acid. Heptyl paraben. Hexamethylenetetramine. 2-Hydroxybiphenyl. Lactic acid. Methyl para-hydroxybenzoate. Methyl-4-hydroxybenzoate, sodium salt. Natamycin. Nisin . Potassium acetate. Potassium benzoate. Potassium metabisulphite. Potassium nitrate. Potassium nitrite. Potassium propionate. Potassium sorbate. Propionic acid. Propyl-4-hydroxybenzoate. Propyl-4-hydroxybenzoate, sodium salt. Sodium acetate. Sodium benzoate. Sodium bisulphite. Sodium diacetate. Sodium metabisulphite. Sodium nitrate. Sodium nitrite. Sodium o-phenylphenate. Sodium propionate. Sodium sorbate. Sodium sulphite. Sorbic acid. Sulphur dioxide. Thiabendazole.

Part 12: Sequestrants

Calcium acetate. Calcium chloride. Calcium citrate. Calcium disodium ethylenediaminetetraacetate. Calcium gluconate. Calcium phosphate monobasic. Calcium phosphate tribasic. Calcium phytate. Calcium sulphate. Citric acid. Disodium ethylenediaminetetraacetate (disodium EDTA). Disodium pyrophosphate. Glucono-delta-lactone. Glycine. Isopropyl citrate. Manganese citrate. Oxystearin. Phosphoric acid. Potassium dihydrogen citrate. Potassium phosphate dibasic. Potassium phosphate monobasic Potassium sodium tartrate. Sodium monohydrogen phosphate. Sodium polyphosphate. Sodium tartrate. Tartaric acid.

Part 13: Solvents

Acetic acid. Acetone. Acetylated monoglycerides. Amyl acetate. Benzyl alcohol. 1,3-Butanediol. Carbon dioxide. Castor oil. Diethyl tartrate. Ethanol . Ethyl acetate. Glycerin. Glyceryl diacetate . Glyceryl tributyrate. Hexane. Isopropanol. Lactic acid (D, DL or L). Methanol. Methyl ethyl ketone. Methylene chloride. Mono- and diglycerides. Monoglyceride citrate. 2-Nitropropane. Octyl alcohol. 1,2-Propanediol. Triacetyl glycerin. Triethyl citrate.

Part 14: Sweeteners

Acesulfame-K. N-Acetylglucosamine. Alitame. Arabinose. Aspartame . Corn syrup. Cyclamate. Fructose. Glycine. Glycyrrhizin/glycyrrhizic acid. High fructose corn syrup. Isomalt. Lactitol. Lactose. Maltitol. Mannitol. Monellin. Saccharin. Sorbitol. Stevioside. Sucralose. Sucrose. Tagatose. Thaumatin. Trehalose. Xylitol . Xylose, D(+).


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Food Additives Data Book
Second edition
2011 • 1,016 pages • $298.95 + shipping
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