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Food Chemistry pp 402–439Cite as

Food Additives

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Abstract

A food additive is a substance (or a mixture of substances) which is added to food and is involved in its production, processing, packaging and/or storage without being a major ingredient. Additives or their degradation products generally remain in food, but in some cases they may be removed during processing.

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Authors and Affiliations

  1. Institut für Lebensmittelchemie, Technischen Universität München and Deutsche Forschungsanstalt für Lebensmittelchemie, Lichtenbergstraße 4, D-85748, Garching, Germany

    Professor Dr.-Ing. H.-D. Belitz & Professor Dr.-Ing. W. Grosch

Authors
  1. Professor Dr.-Ing. H.-D. Belitz
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  2. Professor Dr.-Ing. W. Grosch
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© 1999 Springer-Verlag Berlin Heidelberg

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Belitz, HD., Grosch, W. (1999). Food Additives. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07281-3_9

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  • DOI: https://doi.org/10.1007/978-3-662-07281-3_9

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-540-64692-1

  • Online ISBN: 978-3-662-07281-3

  • eBook Packages: Springer Book Archive

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