{"product_id":"the-chemistry-of-food-additives-and-preservatives-isbn-9781118274149","title":"The Chemistry of Food Additives and Preservatives","description":"\u003cb\u003eChemistry of Food Additives and Preservatives\u003c\/b\u003e \u003cp\u003eFood additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a food has an effect upon its chemistry and structure as well as its sensory characteristics. Additives are usually characterised by where they come from (for example, whether they are natural or synthetic), by their purpose (such as improving shelf life) and the risks associated with them (such as their toxicity, and any side effects upon the consumer). Although in recent years the trend in consumer marketing has been to trumpet a lack of additives and preservatives, with ‘artificial ingredients’ commonly seen in a negative light, there nevertheless remains a wide variety of additives and preservatives that are crucial both to producers and consumers, without which the quality of the food would suffer. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eChemistry of Food Additives and Preservatives\u003c\/i\u003e is an up-to-date reference guide to the wide range of different types of additives used in the food industry today. It looks at the processes involved in adding preservatives and additives to foods, and the mechanisms and methods used. The book provides full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work, and how they may have multiple functionalities. This book also covers numerous new additives currently being introduced, how the quality of these is ascertained, and how consumer safety is ensured. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eChemistry of Food Additives and Preservatives\u003c\/i\u003e is an ideal reference for food chemists, food safety specialists and agencies, food processors who are working with additives and preservatives, and food regulators and policy makers. Written in an accessible style and covering a broad range of food additives and preservatives, the book offers an in-depth analysis of the chemical interactions of food additives and preservatives with the natural composition of the foods to which they are added. It is a unique and ground-breaking treatment of a topic vital to both the food industry and the researcher. \u003c\/p\u003e\u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003eIntroduction x\u003c\/p\u003e \u003cp\u003eList of Abbreviations xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Antioxidants and Radical Scavengers 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Chemistry of free radicals and antioxidants 1\u003c\/p\u003e \u003cp\u003e1.2 Types of antioxidants 4\u003c\/p\u003e \u003cp\u003e1.3 Efficacy of different antioxidants 7\u003c\/p\u003e \u003cp\u003e1.4 Action mechanisms of antioxidants 9\u003c\/p\u003e \u003cp\u003e1.5 Structure–activity relationship of antioxidants 11\u003c\/p\u003e \u003cp\u003e1.6 Factors affecting antioxidant activity 14\u003c\/p\u003e \u003cp\u003e1.7 Quality assessment of dietary antioxidants 15\u003c\/p\u003e \u003cp\u003e1.8 How safe are food antioxidants? 23\u003c\/p\u003e \u003cp\u003e1.9 Summary 25\u003c\/p\u003e \u003cp\u003eReferences 25\u003c\/p\u003e \u003cp\u003eFurther reading 31\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Emulsifiers 33\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Mechanisms of food emulsifiers 33\u003c\/p\u003e \u003cp\u003e2.2 The role of emulsifiers in foods 35\u003c\/p\u003e \u003cp\u003e2.3 Classification of emulsifiers 37\u003c\/p\u003e \u003cp\u003e2.4 Types of food emulsifiers 38\u003c\/p\u003e \u003cp\u003e2.5 Quality and analysis of food emulsifiers 58\u003c\/p\u003e \u003cp\u003e2.6 Foods containing emulsifiers 60\u003c\/p\u003e \u003cp\u003eReferences 62\u003c\/p\u003e \u003cp\u003eFurther reading 64\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives 67\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction to stabilisers, thickeners and gelling agents 67\u003c\/p\u003e \u003cp\u003e3.2 Polysaccharides 68\u003c\/p\u003e \u003cp\u003e3.3 Protein-based food stabilisers 77\u003c\/p\u003e \u003cp\u003e3.4 Quality control of food stabilisers and thickeners 78\u003c\/p\u003e \u003cp\u003e3.5 Analytical methods 78\u003c\/p\u003e \u003cp\u003eReferences 80\u003c\/p\u003e \u003cp\u003eFurther reading 82\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Sweeteners 83\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction to sweeteners 83\u003c\/p\u003e \u003cp\u003e4.2 Properties of sweeteners 84\u003c\/p\u003e \u003cp\u003e4.3 Intense sweeteners in foods 86\u003c\/p\u003e \u003cp\u003e4.4 Bulk food sweeteners 92\u003c\/p\u003e \u003cp\u003e4.5 Quality assurance and quality control 95\u003c\/p\u003e \u003cp\u003e4.6 Analytical methods 98\u003c\/p\u003e \u003cp\u003eReferences 98\u003c\/p\u003e \u003cp\u003eFurther reading 100\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Fragrances, Flavouring Agents and Enhancers 102\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction to flavours and flavouring agents 102\u003c\/p\u003e \u003cp\u003e5.2 Classification of food flavourings 103\u003c\/p\u003e \u003cp\u003e5.3 Chemistry of food flavourings 105\u003c\/p\u003e \u003cp\u003e5.4 Quality control of flavour compounds 119\u003c\/p\u003e \u003cp\u003e5.5 Analytical methods for the analysis of food flavourings 120\u003c\/p\u003e \u003cp\u003eReferences 121\u003c\/p\u003e \u003cp\u003eFurther reading 124\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Food Acids and Acidity Regulators 125\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 What are food acids and acid regulators? 125\u003c\/p\u003e \u003cp\u003e6.2 Types of food acids 126\u003c\/p\u003e \u003cp\u003e6.3 Uses of food acids 128\u003c\/p\u003e \u003cp\u003eReferences 129\u003c\/p\u003e \u003cp\u003eFurther reading 130\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Food Colour and Colour Retention Agents 131\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Why add colourants to foods? 131\u003c\/p\u003e \u003cp\u003e7.2 Classification of food colourants 131\u003c\/p\u003e \u003cp\u003e7.3 Overview of colourants 133\u003c\/p\u003e \u003cp\u003e7.4 Chemistry of food colourants 143\u003c\/p\u003e \u003cp\u003e7.5 Extraction from natural sources 143\u003c\/p\u003e \u003cp\u003e7.6 Quality assurance of food colourants 144\u003c\/p\u003e \u003cp\u003e7.7 Analytical methods 145\u003c\/p\u003e \u003cp\u003eReferences 145\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Flour Treatment\/Improving Agents 148\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 What are flour treatment\/improving agents? 148\u003c\/p\u003e \u003cp\u003e8.2 Flour maturing agents 148\u003c\/p\u003e \u003cp\u003e8.3 Flour bleaching agents 151\u003c\/p\u003e \u003cp\u003e8.4 Flour processing agents 154\u003c\/p\u003e \u003cp\u003eReferences 154\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Anticaking Agents 155\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 The caking phenomena 155\u003c\/p\u003e \u003cp\u003e9.2 Mechanisms of caking 156\u003c\/p\u003e \u003cp\u003e9.3 Classification of anticaking agents 159\u003c\/p\u003e \u003cp\u003e9.4 Anticaking agents in use 159\u003c\/p\u003e \u003cp\u003eReferences 160\u003c\/p\u003e \u003cp\u003eFurther reading 161\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Humectants 162\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Humectants and moisture control 162\u003c\/p\u003e \u003cp\u003e10.2 Classification of humectants 162\u003c\/p\u003e \u003cp\u003eReferences 166\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Antifoaming Agents 167\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Sources of foam in food processing 167\u003c\/p\u003e \u003cp\u003e11.2 Properties of antifoaming agents 168\u003c\/p\u003e \u003cp\u003e11.3 Mechanisms of antifoaming and foam destabilisation 168\u003c\/p\u003e \u003cp\u003e11.4 Synthetic defoamers 168\u003c\/p\u003e \u003cp\u003e11.5 Natural defoamers 170\u003c\/p\u003e \u003cp\u003eReferences 171\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Minerals and Mineral Salts 172\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 The importance of minerals and mineral salts 172\u003c\/p\u003e \u003cp\u003e12.2 Inorganic mineral salts 173\u003c\/p\u003e \u003cp\u003e12.3 Organic mineral salts 175\u003c\/p\u003e \u003cp\u003eReferences 176\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Dietary Supplements 177\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction to dietary supplements 177\u003c\/p\u003e \u003cp\u003e13.2 Classification of vitamins 178\u003c\/p\u003e \u003cp\u003e13.3 Vitamin A (retinols) 179\u003c\/p\u003e \u003cp\u003e13.4 Vitamin D (calciferol) 189\u003c\/p\u003e \u003cp\u003e13.5 Vitamin E 194\u003c\/p\u003e \u003cp\u003e13.6 Vitamin K 196\u003c\/p\u003e \u003cp\u003e13.7 Vitamin B 199\u003c\/p\u003e \u003cp\u003e13.8 Vitamin C (L-ascorbic acid) 210\u003c\/p\u003e \u003cp\u003e13.9 Conclusions 212\u003c\/p\u003e \u003cp\u003eReferences 213\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Glazing Agents 218\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction to glazing agents 218\u003c\/p\u003e \u003cp\u003e14.2 Mineral hydrocarbon glazes 218\u003c\/p\u003e \u003cp\u003e14.3 Chemistry of MHCs 220\u003c\/p\u003e \u003cp\u003e14.4 Conclusion 222\u003c\/p\u003e \u003cp\u003eReferences 223\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Preservatives 224\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15.1 Preservatives: Past, present and future 224\u003c\/p\u003e \u003cp\u003e15.2 Natural food preservatives 226\u003c\/p\u003e \u003cp\u003e15.3 Traditional food preservation methods 231\u003c\/p\u003e \u003cp\u003e15.4 Artificial preservative agents 232\u003c\/p\u003e \u003cp\u003e15.5 Modern food preservation techniques 235\u003c\/p\u003e \u003cp\u003e15.6 Safety concerns of food preservatives 237\u003c\/p\u003e \u003cp\u003e15.7 Analytical methods for the determination of preservative residues 238\u003c\/p\u003e \u003cp\u003e15.8 Conclusions 238\u003c\/p\u003e \u003cp\u003eReferences 238\u003c\/p\u003e \u003cp\u003eFurther reading 243\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Nutraceuticals and Functional Foods 244\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16.1 What are nutraceuticals? 244\u003c\/p\u003e \u003cp\u003e16.2 Classification of nutraceuticals 245\u003c\/p\u003e \u003cp\u003e16.3 Mechanisms of action 246\u003c\/p\u003e \u003cp\u003e16.4 Conclusion 253\u003c\/p\u003e \u003cp\u003eReferences 254\u003c\/p\u003e \u003cp\u003eFurther reading 257\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Nutritional Genomics: Nutrigenetics and Nutrigenomics 258\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e17.1 Nutrition and gene expression 258\u003c\/p\u003e \u003cp\u003e17.2 Nutrigenetic areas of application 260\u003c\/p\u003e \u003cp\u003e17.3 Analytical methods for nutrigenetical food functions 268\u003c\/p\u003e \u003cp\u003e17.4 Conclusion 270\u003c\/p\u003e \u003cp\u003eReferences 270\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Probiotic Foods and Dietary Supplements 274\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e18.1 Microbial gut flora activity 274\u003c\/p\u003e \u003cp\u003e18.2 Probiotics and nutrition 275\u003c\/p\u003e \u003cp\u003e18.3 Probiotics and health 275\u003c\/p\u003e \u003cp\u003e18.4 Safety and stability of probiotics 277\u003c\/p\u003e \u003cp\u003e18.5 Suitable dietary carriers for probiotics 278\u003c\/p\u003e \u003cp\u003e18.6 Assessment of probiotics in foodstuffs and supplements 279\u003c\/p\u003e \u003cp\u003e18.7 Conclusions 280\u003c\/p\u003e \u003cp\u003eReferences 281\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Prebiotics 285\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e19.1 Prebiotics and health 285\u003c\/p\u003e \u003cp\u003e19.2 Factors that influence the activity and effectiveness of prebiotics 286\u003c\/p\u003e \u003cp\u003e19.3 Types of oligosaccharides 286\u003c\/p\u003e \u003cp\u003e19.4 Quality assessment of prebiotics 289\u003c\/p\u003e \u003cp\u003e19.5 Conclusions 290\u003c\/p\u003e \u003cp\u003eReferences 290\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Synbiotics 291\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e20.1 Synbiotic foods and health 291\u003c\/p\u003e \u003cp\u003e20.2 Health benefits of synbiotics 292\u003c\/p\u003e \u003cp\u003e20.3 Mechanism of action of synbiotics 293\u003c\/p\u003e \u003cp\u003e20.4 The future of synbotic foods 294\u003c\/p\u003e \u003cp\u003eReferences 294\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Microencapsulation and Bioencapsulation 295\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e21.1 Introduction to microencapsulation and bioencapsulation 295\u003c\/p\u003e \u003cp\u003e21.2 Commonly used food-grade microcapsules 297\u003c\/p\u003e \u003cp\u003e21.3 Methods of food microencapsulation 303\u003c\/p\u003e \u003cp\u003e21.4 Microencapsulation for food colourants 307\u003c\/p\u003e \u003cp\u003e21.5 Bioencapsulation for probiotics 309\u003c\/p\u003e \u003cp\u003e21.6 Conclusions 310\u003c\/p\u003e \u003cp\u003eReferences 310\u003c\/p\u003e \u003cp\u003eGeneral Conclusions 314\u003c\/p\u003e \u003cp\u003eIndex 315\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003cb\u003eDr Titus A. M. Msagati\u003c\/b\u003e is a Senior Lecturer in the Department of Applied Chemistry at the University of Johannesburg, South Africa.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eChemistry of Food Additives and Preservatives\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eFood additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a food has an effect upon its chemistry and structure as well as its sensory characteristics. Additives are usually characterised by where they come from (for example, whether they are natural or synthetic), by their purpose (such as improving shelf life) and the risks associated with them (such as their toxicity, and any side effects upon the consumer). Although in recent years the trend in consumer marketing has been to trumpet a lack of additives and preservatives, with ‘artificial ingredients’ commonly seen in a negative light, there nevertheless remains a wide variety of additives and preservatives that are crucial both to producers and consumers, without which the quality of the food would suffer. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eChemistry of Food Additives and Preservatives\u003c\/i\u003e is an up-to-date reference guide to the wide range of different types of additives used in the food industry today. It looks at the processes involved in adding preservatives and additives to foods, and the mechanisms and methods used. The book provides full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work, and how they may have multiple functionalities. This book also covers numerous new additives currently being introduced, how the quality of these is ascertained, and how consumer safety is ensured. \u003c\/p\u003e\u003cp\u003e\u003ci\u003eChemistry of Food Additives and Preservatives\u003c\/i\u003e is an ideal reference for food chemists, food safety specialists and agencies, food processors who are working with additives and preservatives, and food regulators and policy makers. Written in an accessible style and covering a broad range of food additives and preservatives, the book offers an in-depth analysis of the chemical interactions of food additives and preservatives with the natural composition of the foods to which they are added. It is a unique and ground-breaking treatment of a topic vital to both the food industry and the researcher.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990185394405,"sku":"NP9781118274149","price":240.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118274149.jpg?v=1761786830","url":"https:\/\/k12savings.com\/products\/the-chemistry-of-food-additives-and-preservatives-isbn-9781118274149","provider":"K12savings","version":"1.0","type":"link"}