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

Reference work entry

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.”

Keywords

Sulfur Dioxide Propyl Gallate Whey Protein Concentrate Ascorbyl Palmitate Potassium Sorbate 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  1. 1.School of Life SciencesThe Chinese University of Hong KongTsuen Wan New TownHong Kong

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