| Popis: |
'This handbook has been extensively updated and describes more than 9500 trade name and generic chemical additives that are used in food products. The Handbook includes direct additives, intentionally added to food to affect its quality, and indirect additives, those additives that might be expected to become part of a food as a result of production, processing, storage, or packaging. The food additives included in this reference function as: Acidulents, Aerating Agents, Alkaline Agents, Anticaking Agents, Antimicrobials, Antistaling Agents, Antioxidants, Antispattering Agents, Aromatics, Binders, Bittering Agents, Bleaching Agents, Bodying Agents, Buffering Agents, Bulking Agents, Catalysts, Chelating Agents, Clouding Agents, Coatings/Glazes, Colorants, Color Adjuncts, Color Diluents, Color Retention Aids, Cooling Agents, Curing Agents, Defoamers/Antifoams, Clarifiers, Dietary Supplements, Dietary Fiber, Dispersants, Dough Conditioners, Drying Agents, Emulsifiers, Egg Replacements, Encapsulants, Enzymes, Fat Replacers, Fermentation Aids, Film-Formers, Flavors/Enhancers, Gelling Agents, Humectants, Instantizing Agents, Leavening Agents, Masticatory Aids, Neutralizers/Buffers/pH Control Agents, Nutrients, Opacifiers, Pickling Agents, Preservatives, Processing Aids, Propellants, Protein Fortifiers, Release Agents, Solubilizers, Solvents, Stabilizers, Starch Complexing Agents, Stiffening Agents, Surfactants, Surface-Finishing Agents, Suspending Agents, Sweeteners, Synergists, Taste Modifiers, Tenderizers, Texturizers/Texture Modifiers Thickeners, Vegetable Oils, Vehicles, Vitamins, Viscosity Modifiers, Whipping Agents' |
