Dictionary of Food Ingredients

Description

The Dictionary of Food Ingredients is a unique, easy-to-use source of infor­ mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac­ cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas­ sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K. Front Matter....Pages i-vii Front Matter....Pages 1-1 A....Pages 3-15 B....Pages 16-22 C....Pages 23-43 D....Pages 44-50 E....Pages 51-56 F....Pages 57-63 G....Pages 64-70 H....Pages 71-74 I....Pages 75-78 J....Pages 79-79 K....Pages 80-80 L....Pages 81-84 M....Pages 85-95 N....Pages 96-98 O....Pages 99-101 P....Pages 102-115 Q....Pages 116-116 R....Pages 117-120 S....Pages 121-139 T....Pages 140-145 Front Matter....Pages 1-1 U....Pages 146-146 V....Pages 147-149 W....Pages 150-153 X....Pages 154-154 Y....Pages 155-156 Z....Pages 157-158 Front Matter....Pages 159-159 Substances for Use in Foods....Pages 159-185 Back Matter....Pages 187-201