Fourth Edition
by Robert S. Igoe
Completely updated, this newly revised fourth edition is a concise, easy-to-use resource,
covering over 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.
New to this edition are Ingredient Categories which:
- groups principal ingredients by function
- describes the characteristics and applications of each group
- list of food ingredients approved by the European Union, with E numbers
- provides new information on existing ingredients
- list information on newly approved ingredients
- and many more!
Dictionary of Food Ingredients 4th Edition is an unparalleled source of
information, providing practical, scientific, and regulatory information on every important
ingredient and category. This book will be of value to food scientist, ingredient suppliers, dietitians, extension specialist, and student.
Dictionary of Food Ingredients is divided into four categories:
- Ingredients Dictionary
- Ingredient Categories
- Additives/Substances for use in Foods: Listed under Title 21 of the Code of Federal Regulations
- Food Additives E Numbers in the European Union
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