Dictionary of Food Ingredients

  • Robert S. Igoe

Table of contents

  1. Front Matter
    Pages i-viii
  2. Ingredients Dictionary

    1. Front Matter
      Pages 1-1
    2. Robert S. Igoe
      Pages 3-160
  3. Ingredient Categories

    1. Front Matter
      Pages 161-161
    2. Robert S. Igoe
      Pages 163-192
  4. Food Definitions and Formulations

    1. Front Matter
      Pages 193-193
    2. Robert S. Igoe
      Pages 195-205
  5. Additives/Substances for Use in Foods

    1. Front Matter
      Pages 207-207
    2. Robert S. Igoe
      Pages 209-229
  6. Food Additives E Numbers in the European Union

    1. Front Matter
      Pages 231-231
  7. Back Matter
    Pages 243-255

About this book


Dictionary of Food Ingredients 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. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information.

This revised and updated fifth edition features a new section, “Food Definitions and Formulations,” and a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers. In addition, the fifth edition provides new information on existing and more recently approved ingredients.

The Dictionary is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This resource will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, food customer service personnel, and students.


FDA Food Ingredients

Authors and affiliations

  • Robert S. Igoe
    • 1
  1. 1.San DiegoUSA

Bibliographic information