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  • Book
  • © 2011

Dictionary of Food Ingredients

Authors:

  • Includes 28 new FDA-approved ingredients, for a total of more than 1000 ingredients

  • Brand new section, "Food Definitions and Formulations"

  • Features a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers

  • Includes supplementary material: sn.pub/extras

Buying options

eBook USD 89.00
Price excludes VAT (USA)
  • ISBN: 978-1-4419-9713-5
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 119.99
Price excludes VAT (USA)

This is a preview of subscription content, access via your institution.

Table of contents (5 chapters)

  1. Front Matter

    Pages i-viii
  2. Ingredients Dictionary

    1. Front Matter

      Pages 1-1
    2. Part I Ingredients Dictionary

      • Robert S. Igoe
      Pages 3-160
  3. Ingredient Categories

    1. Front Matter

      Pages 161-161
    2. Part II Ingredient Categories

      • Robert S. Igoe
      Pages 163-192
  4. Food Definitions and Formulations

    1. Front Matter

      Pages 193-193
    2. Part III Food Definitions and Formulations

      • Robert S. Igoe
      Pages 195-205
  5. Additives/Substances for Use in Foods

    1. Front Matter

      Pages 207-207
  6. Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations

    1. Part IV Additives/Substances for Use in Foods

      • Robert S. Igoe
      Pages 209-229
  7. Food Additives E Numbers in the European Union

    1. Front Matter

      Pages 231-231
  8. 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.

Keywords

  • FDA
  • Food Ingredients

Authors and Affiliations

  • San Diego, USA

    Robert S. Igoe

About the author

Robert S. Igoe, MS, MBA, now retired, worked at Kelco Company and its subsequent companies owned by Merck, Monsanto, ISP in Research & Development, Technical Services, and Technical/Sales Management for Latin America. He also worked as a consultant to the food industry.

Bibliographic Information

Buying options

eBook USD 89.00
Price excludes VAT (USA)
  • ISBN: 978-1-4419-9713-5
  • Instant PDF download
  • Readable on all devices
  • Own it forever
  • Exclusive offer for individuals only
  • Tax calculation will be finalised during checkout
Softcover Book USD 119.99
Price excludes VAT (USA)