Encyclopedia of food and color additives

著者

書誌事項

Encyclopedia of food and color additives

George A. Burdock

CRC Press, c1997

  • : set : alk. paper
  • v. 1 : alk. paper
  • v. 2 : alk. paper
  • v. 3 : alk. paper

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注記

v. 1. A-E. -- v. 2. F-O. -- v. 3. P-Z, Indexes

Includes indexes

内容説明・目次

巻冊次

v. 1 : alk. paper ISBN 9780849394126

内容説明

This is a 3-volume reference set you'll use every day. Suppose you are the regulatory affairs manager for a food company, and your boss calls about 'beet red', a coloring agent touted by a salesman as 'natural'. Your boss needs to know if this claim is true. How do you find out? Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the "Encyclopedia of Food and Color Additives", the answers are at your fingertips: you quickly look up 'Beet Red' and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid.After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What? FDA or PAFA name: listed in bold is the name by which the FDA classifies the substance. List of synonyms: from the Chemical Abstract, the IUPAC name, and the common or 'folklore' name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS number: the current FDA number for the substance. Other CAS numbers: numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical formula: indicates the relative proportion of elements in a molecule.Specifications: includes melting point, boiling point, optical rotation, specific gravity, and more. Where?Description: where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: lists family, genus, and species. This title explains variances between the same substance grown and cultivated in different geographies. Natural sources: for synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When? GRAS status: 'Generally Recognized as Safe' status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory notes: this citation gives information about restrictions of amount, use, or processing of substances.Table of regulatory citations: lists CFR numbers and description of permitted use categories. How? Purity: for some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional use in food: the FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. This title lists the use of the particular substance as it functions in food products.You get all this data, plus an index by CAS number and synonym to make your research even easier. "The Encyclopedia of Food and Color Additives" sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.
巻冊次

v. 2 : alk. paper ISBN 9780849394133

内容説明

This is a 3-volume reference set you'll use every day. Suppose you are the regulatory affairs manager for a food company, and your boss calls about 'beet red', a coloring agent touted by a salesman as 'natural'. Your boss needs to know if this claim is true. How do you find out? Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the "Encyclopedia of Food and Color Additives", the answers are at your fingertips: you quickly look up 'Beet Red' and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid.After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What? FDA or PAFA name: listed in bold is the name by which the FDA classifies the substance. List of synonyms: from the Chemical Abstract, the IUPAC name, and the common or 'folklore' name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS number: the current FDA number for the substance. Other CAS numbers: numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical formula: indicates the relative proportion of elements in a molecule.Specifications: includes melting point, boiling point, optical rotation, specific gravity, and more. Where?Description: where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: lists family, genus, and species. This title explains variances between the same substance grown and cultivated in different geographies. Natural sources: for synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When? GRAS status: 'Generally Recognized as Safe' status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory notes: this citation gives information about restrictions of amount, use, or processing of substances.Table of regulatory citations: lists CFR numbers and description of permitted use categories. How? Purity: for some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional use in food: the FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. This title lists the use of the particular substance as it functions in food products.You get all this data, plus an index by CAS number and synonym to make your research even easier. "The Encyclopedia of Food and Color Additives" sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.
巻冊次

v. 3 : alk. paper ISBN 9780849394140

内容説明

This is a 3-volume reference set you'll use every day. Suppose you are the regulatory affairs manager for a food company, and your boss calls about 'beet red', a coloring agent touted by a salesman as 'natural'. Your boss needs to know if this claim is true. How do you find out? Perhaps you are an attorney for a company manufacturing ethnic marinade mixes and a customer charges that the chemical cinnamaldehyde, which the mixes contain, is being tested for carcinogenicity by the National Toxicology Program. Is your company manufacturing food that is potentially toxic? With the "Encyclopedia of Food and Color Additives", the answers are at your fingertips: you quickly look up 'Beet Red' and find it is indeed natural, a product of edible beets. You are able to assure your boss that the claim is valid.After consulting the Encyclopedia, you calmly inform the customer that cinnamaldehyde is not only approved for use in food, but it is a primary constituent of cinnamon, a common household spice. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. What? FDA or PAFA name: listed in bold is the name by which the FDA classifies the substance. List of synonyms: from the Chemical Abstract, the IUPAC name, and the common or 'folklore' name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS number: the current FDA number for the substance. Other CAS numbers: numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical formula: indicates the relative proportion of elements in a molecule.Specifications: includes melting point, boiling point, optical rotation, specific gravity, and more. Where?Description: where the substance is grown; how it is cultivated, gathered, and brought to market; how it gets into food; species and subspecies producing this commodity; differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: lists family, genus, and species. This title explains variances between the same substance grown and cultivated in different geographies. Natural sources: for synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. When? GRAS status: 'Generally Recognized as Safe' status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory notes: this citation gives information about restrictions of amount, use, or processing of substances.Table of regulatory citations: lists CFR numbers and description of permitted use categories. How? Purity: for some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional use in food: the FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. This title lists the use of the particular substance as it functions in food products.You get all this data, plus an index by CAS number and synonym to make your research even easier. "The Encyclopedia of Food and Color Additives" sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.
巻冊次

: set : alk. paper ISBN 9780849394164

内容説明

THE FIRST SOURCE TO CONTAIN COMPLETE PROFILES OF 2,500 FOOD ADDITIVES AND INGREDIENTS... This 3-volume set provides all the answers to technical, legal, and regulatory questions in clear, nontechnical language. Information once scattered among the Code of Federal Regulations (CFR), other government and technical publications, or only available through the Freedom of Information Act, is made easily accessible in the Encyclopedia of Food and Color Additives. You will find descriptions of all substances listed in the Everything Added to Food in the U.S. (EAFUS) database, including food additive categories and some substances not considered to be "additives," such as corn oil. The Encyclopedia avoids the hazard of providing too much or too little information with a concise, understandable description of each substance. There is no need to waste time wading through paragraphs of unrelated text. All data is clearly organized in alphabetical or numerical order, so even with a minimal amount of knowledge about any additive, you can locate it instantly. The Encyclopedia provides you with a quick, understandable description of what each additive is and what it does, where it comes from, when its use might be limited, and how it is manufactured and used. The Encyclopedia of Food and Color Additives sorts through the technical language used in the laboratory or factory, the arcane terms used by regulatory managers, and the legalese used by attorneys, providing all the essentials for everyone involved with food additives. Consultants, lawyers, food and tobacco scientists and technicians, toxicologists, and food regulators will all benefit from the detailed, well-organized descriptions found in this one-stop source.

目次

  • FDA or PAFA name: Listed in bold is the name by which the FDA classifies the substance. List of Synonyms: From the Chemical Abstract, the IUPAC name, and the common or "folklore" name for natural products are listed. Standardized names are provided for each substances. The most commonly used names are in bold type. Current CAS Number: The current FDA number for the substance. Other CAS Numbers: Numbers used previously or that are used by TSCA or EINICS to identify the substance. Empirical Formula: Indicates the relative proportion of elements in a molecule. Specifications: Includes melting point, boiling point, optical rotation, specific gravity, and more. Description: Where the substance is grown
  • how it is cultivated, gathered, and brought to market
  • how it gets into food
  • species and subspecies producing this commodity
  • differences in geographical origin and how it impacts the quality of the product. Natural Occurrence: Lists family, genus, and species. Explains variances between the same substance grown and cultivated in different geographies. Natural Sources: For synthetic or nature-identical substances the Encyclopedia provides a list of foods in which a substance is naturally found. GRAS status: "Generally Recognized as Safe" status as established by the Flavor and Extract Manufacturer's Association (FEMA) or other GRAS panels. Regulatory Notes: This citation gives information about restrictions of amount, use, or processing of substances. Table of Regulatory Citations: Lists CFR numbers and description of permitted use categories. Purity: For some substances there are no purity standards. Here, current good manufacturing practices are reported as gathered from various manufacturers. Allows you as the consumer to know what is available and standard in the industry. Functional Use in Food: The FDA has 32 functions for foods, such as, processing aids, antioxidants, stabilizers, texturizers, etc. Lists the use of the particular substance as it functions in food products.

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