Essential Guide to Food Additives.

Intro -- Contents -- Chapter 1 Food Additives and Why They Are Used -- 1.1 What are Additives? -- 1.2 Preservatives -- 1.3 Antioxidants -- 1.4 Emulsi ers and Stabilisers -- 1.5 Colours -- 1.6 Sweeteners -- 1.7 Flavour Enhancers -- 1.8 Flavourings -- 1.9 Other Additives -- 1.10 Safety of Additives -- 1.11 Intolerance -- 1.12 ''Clean Labels'' -- 1.13 Conclusion -- References -- Chapter 2 Safety of Food Additives in Europe -- 2.1 Introduction -- 2.2 De nition of a Food Additive -- 2.3 European Legislation and the Safety Assessment Process -- 2.3.1 The Framework Legislation -- 2.3.2 Legislation on Speci c Classes of Additives -- 2.3.3 The Role of the European Food Safety Authority -- 2.3.4 General Criteria for the Use of Food Additives -- 2.4 Origin of ''E'' Numbers -- 2.5 Safety Testing of Food Additives -- 2.5.1 Toxicological Tests Required -- 2.5.2 Outcomes of Toxicity Tests -- 2.5.3 Relevance of Effects Observed in Animals for Human Risk Assessment -- 2.6 Risk Assessment of Food Additives -- 2.6.1 Derivation of an Acceptable Daily Intake -- 2.6.2 Comparison of Exposure to Food Additives in the Diet with ADIs -- 2.6.3 Re-evaluation of Permitted Additives -- 2.7 Conclusions -- References -- Chapter 3 The Development of Food Additive Legislation in Europe -- 3.1 Fundamentals -- 3.2 Stage One - Early Harmonisation Attempts -- 3.3 Stage 2 - Creating the Internal Market -- 3.4 Stage Three - Changing Emphasis: from Trade to Public Health -- Chapter 4 European Legislative Framework Controlling the Use of Food Additives -- 4.1 Introduction -- 4.2 EU Food Law Framework -- 4.2.2 EU Regulation (EC) No. 1333/2008 on Food Additives -- 4.2.3 EU Purity Criteria for Food Additives -- 4.3 EU Food Categories for the Use of Food Additives -- 4.4 EU Food Additives -- 4.4.1 De nition -- 4.4.2 What is not Considered a Food Additive in the EU?.

4.4.3 EU Functional Classes of Food Additives and their De nitions -- 4.4.4 Carried-Over and Reverse Carried-Over Food Additives -- 4.5 Difference Between a Food Additive and a Processing Aid -- 4.6 How to Determine Whether a Substance Is a Food Additive or a Nutrient? -- 4.7 European Approval Process for Food Additives -- 4.7.1 European Union Lists of Approved Food Additives -- 4.7.2 EU Food Additives Database -- 4.8 EU Labelling Rules on Food Additives -- 4.8.1 Current and Future EU Labelling Legislation -- 4.8.2 Allergen Declaration -- 4.8.3 Speci c Labelling for Six Food Colours -- References -- Chapter 5 Legislation for Food Additives Outside Europe -- 5.1 Introduction -- 5.1.1 Labelling Issues -- 5.2 Codex Alimentarius -- 5.2.1 Codex General Standard on Food Additives -- 5.2.2 JECFA -- 5.2.3 Speci cations -- 5.3 Food Additives Legislation in Other Countries -- 5.3.1 USA -- 5.3.2 Canada -- 5.3.3 Japan -- 5.3.4 Other Far East Countries -- 5.3.5 MERCOSUR -- 5.3.6 Middle East -- 5.3.7 Australia and New Zealand -- Chapter 6 E Numbers -- References -- Chapter 6 E Numbers -- Subject Index.

Providing an invaluable resource for food and drink manufacturers, this book is the only work covering in detail every additive, its sources and uses.

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Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.