Analytical Methods for Food Additives (Woodhead Publishing Series in Food Science, Technology and Nutrition)

This volume discusses methods of analysis for 30 major additives where methods are incomplete or deficient. In each case the authors review current techniques, their respective strengths and weaknesses, method procedures and which method to adopt. Each chapter includes detailed tables summarising particular methods, statistical parameters for measurement and performance characteristics. CONTENTS Sunset Yellow; Azorubine (Carmoisine); Copper complexes of chlorophylls and chlorophyllins; Caramel class III; Annatto extracts; Sorbic acid and its salts; Benzoic acid; Sulphites; Nitrites; Fumaric acid and its salts; Gallates; BHA; L-tartaric acid and its salts; Adipic acid and its salts; Propylene glycol (propan-1,2-diol); Karaya gum; Polysorbates; Ammonium phosphatides; Sucrose acetate isobutyrate; Mono/diacetyl tartaric acid esters of mono/diglycerides of fatty acids; Polyglycerol esters of polycondensed fatty acids of caster oil; Stearoyl lactylates; Stearyl tartrate; Sorbitan esters; Aluminium; Saccharin.P. Key is the author of 'Analytical Methods for Food Additives (Woodhead Publishing Series in Food Science, Technology and Nutrition)', published 2004 under ISBN 9781855737228 and ISBN 1855737221.