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Food Chemical Safety - Volume 2: Additives
Edited by D H Watson
Woodhead
2002
hardback 256 pages ISBN 1855735636
£145.00
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The use of additives in foods remains both widespread and, for some consumers,
controversial. Additives are used for a wide range of purposes, particularly in improving the quality
of food products. Whilst valuing products with the right taste, colour and texture and shelf-life, consumers
have expressed reservations about the safety of the additives used to enhance these qualities. These concerns
have increased the pressure on the food industry to demonstrate the safe use of additives in food. With its
distinguished international team of contributors, this important collection reviews both the regulatory context
and the methods used to analyse,
assess and control the use of additives in food processing.
Part 1 of the book looks at regulation in the EU and the US.
Part 2 which discusses analytical issues. There are chapters on the use of risk analysis in
assessing the impact of additives on consumer health, quality control of analytical methods, and new
more rapid and targeted methods in detecting and measuring additives in foods. There is also an important
review of adverse reactions to additives covering such issues as monitoring, trends in reporting and the
evidence concerning major additives.
Part 3 of the book looks at some of the key groups of additives, from colorants and flavourings to
texturing agents and antioxidant preservatives.
Contents
Part 1: General issues
Introduction
D Watson, Food Standards Agency, London, UK
- Background
- Controls on additives
- Future work on additives
- The structure of this book
- Acknowledgement and dedication
- References
The regulation of additives in the EU
D Flowerdew, formerly Leatherhead Food Research Association, UK
- Introduction
- The key directives
- Requirements contained in vertical food directives
- Future trends
- Sources of further information and advice
- References
- Appendix: list of E numbers of permitted additives
The regulation of additives in the US
P Curtis, North Carolina State University, USA
- Introduction
- Food additive laws and amendments
- Federal agencies responsible for enforcement
- Generally recognised as safe (GRAS) substances
- Prior sanctioned substances
- Colour additives
- Pesticide residues
- Setting tolerance levels
- The approval process
- Sources of further information and advice
Part 2: Analysing additives
Risk analysis of food additives
D R Tennant, Consultant, UK
- Introduction
- Hazard identification in the food chain
- Dose- response characterisation
- Exposure analysis
- Risk evaluation
- Methods for risk management
- Risk communication
- Future trends
- Conclusion
- Sources of further information and advice
- References
Analytical methods: quality control and selection
R Wood, Food Standards Agency, UK
- Introduction
- Legislative requirements
- FSA surveillance requirements
- Laboratory accreditation and quality control
- Accreditation
- Internal quality control
- Proficiency testing
- Analytical methods
- Standardised methods of analysis for additives
- The future direction for methods of analysis
- References
- Appendix: information for potential contractors on the analytical quality assurance requirements for food chemical surveillance exercises
New methods in detecting food additives
C Blake, Nestlé Research Centre, UK
- Introduction
- Reference or research methods
- Rapid or alternative methods
- Future trends
- Sources of further information and advice
- References
Adverse reactions to food additives
M A Kantor, University of Maryland, USA
- Introduction
- Consumer attitudes to food additives
- Reporting adverse reactions
- Controversial food additives
- Summary and conclusions
- Future trends and directions
- Sources of further information and advice
- References
Part 3: Specific additives
Colorants
F J Francis, University of Massachusetts, USA
- Introduction
- Food, drug and cosmetic colorants
- Carotenoid extracts
- Lycopene
- Lutein
- Annatto and saffron
- Paprika
- Synthetic carotenoids
- Anthocyanins
- Betalains
- Chlorophylls
- Tumeric
- Cochineal and carmine
- Monascus
- Iridoids
- Phycobilins
- Caramel
- Brown polyphenols
- Titanium dioxide
- Carbon black
- Miscellaneous colorants
- References
The safety assessment of Flavor ingredients
K R Shrankel and P Bolen, Corporate Safety Assurance, USA; and R Petersen, Creative Development, USA
- Introduction: definition and use of flavor ingredients
- The range and sources of flavor ingredients
- Safety assessment and evaluation procedures
- Regulatory groups
- References
Sweeteners
G von Rymon Lipinski, Nutrovina, Germany
- Introduction
- Definitions
- Functionality and uses
- The available sweeteners
- Sweetener safety testing
- Case study: Acesulfame K
- Other sweeteners
- Regulatory status
- Analytical methods
- Summary
- Sources of further information and advice
- References
Food additives, other than colours and sweeteners
B Whitehouse, Consultant, UK
- Introduction: classifying the range of additives
- The regulatory background
- Acceptable daily intake (ADI)
- JECFA safety evaluation
- Summary
- References
Antioxidant preservatives
K Mikova, Institute of Chemical Technology, Prague, Czech Republic
- Introduction
- Toxicological aspects
- The Codex Alimentarius
- The regulation of antioxidants in the EU
- The regulation of antioxidants in the US
- The regulation of antioxidants in Australia
- The regulation of antioxidants in Japan
- Future trends
- Sources of further information and advice
- References
To find similar publications, click on a keyword below:
Autumn 2002
: Woodhead Publishing Ltd
: antioxidants
: food ingredients
: food safety
: food science
: sweeteners, low calorie
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