Food Chemical Composition
Dietary Significance
in Food Manufacturing
by Tim Hutton

This book explains, to those without expertise in food chemistry, some of the basics of food chemical composition.

Adopting a strong industrial slant, it uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. Selected examples are used to illustrate specific points that often get overlooked in discussions of the chemicals that are either natural to foods or used in preservation and processing.

Industrialists and students alike will welcome this book as an aid to understanding the importance of food composition. This book is published in association with CCFRA.

Contents

1. Introduction
   • What is food made of?
   • The role of production and processing operations
   • The significance of food composition

2. Nutrients—Their Chemical Nature and Role in the Body
   • Carbohydrates
   • Lipids
   • Proteins
   • Other energy-yielding components
   • Fibre
   • Minerals
   • Vitamins
   • Other beneficial components

3. Non-nutrient Chemicals in Foods
   • Flavour and taste compounds
   • Colours
   • Additives
   • Antinutrients and toxicants
   • Summary

4. Special Dietary Needs and Food Chemical Composition
   • Coeliac disease
   • Lactose intolerance
   • Phenylketonuria
   • Diabetes
   • Allergies

5. Food Labelling and Chemical Composition
   • Nutrition labelling
   • Nutrition claims
   • Use of the word 'natural' and similar phrases
   • Warnings and similar indications on labels

6. Conclusions
7. Relevant Organizations and Associations
8. Glossary
9. References

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