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Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids

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Handbook of Food Chemistry

Abstract

Food additives are used in processing, storage, and packaging to maintain the original form or enhance the quality of the food. In this chapter, the various preservatives, dietary ingredients, and processing aids that are added to foods are discussed, including descriptions of their chemical properties and some of their conventional applications. Updates from relevant recent studies are included. Other additives such as flavorings, sweeteners, acidulants, food colorants, starches, emulsifiers, and hydrocolloids are discussed in Chap. 5, “Chemical Properties and Applications of Food Additives: Flavor, Sweeteners, Food Colors, and Texturizers.”

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Authors and Affiliations

  1. School of Life Sciences, The Chinese University of Hong Kong, Goodwill Ind Building, Rm B, 4/F, 36 Pak Tin Par Street, Tsuen Wan New Town, Hong Kong

    Pak Nam Albert Chan

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Correspondence to Pak Nam Albert Chan .

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Editors and Affiliations

  1. Food and Nutritional Sciences Program,School of Life Sciences, The Chinese University of Hong Kong, Shatin, New Territories, Hong Kong, China

    Peter Chi Keung Cheung

  2. Dairy Chemistry Department, Sheth M.C. College of Dairy Science, Anand Agricultural University, Anand, Gujarat, India

    Bhavbhuti M. Mehta

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Chan, P.N.A. (2015). Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids. In: Cheung, P., Mehta, B. (eds) Handbook of Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-36605-5_37

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