Download e-book for kindle: Dictionary of Food Ingredients by Robert S. Igoe

By Robert S. Igoe

Dictionary of foodstuff Ingredients is a concise, easy-to-use source protecting over 1,000 meals components and ingredients, together with normal constituents, FDA-approved synthetic elements, and compounds utilized in nutrients processing. prepared alphabetically, definitions hide performance, chemical homes, and functions, and thorough cross-referencing permits readers to stick with similar and related parts. a piece in keeping with the Code of Federal rules lists foodstuff elements in line with their US approval prestige, and a bibliography pinpoints additional details.

This revised and up to date 5th version incorporates a new part, “Food Definitions and Formulations,” and a completely extended checklist of nutrition materials licensed to be used within the eu Union, with E numbers. additionally, the 5th variation offers new info on current and extra lately authorized elements.

The Dictionary is an exceptional resource of knowledge, offering sensible, medical, and regulatory info on each very important aspect and class. This source should be of worth to meals scientists, element providers, dietitians, extension experts, nutrition customer support body of workers, and scholars.

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It has a spicy and pungent odor, resembling thymol. It is insoluble in water and soluble in alcohol and ether. It is a mixture of the isomeric carvacrols (isopropyl o-creols), and is obtained by chemical synthesis. It is also an ingredient of savory, a fragrant herb in nature. Casein—The principal milk protein which is prepared commercially from skim milk by the precipitation with lactic, hydrochloric, or sulfuric acid. It can also be produced by the use of lactic acid-producing bacteria. Caseins are usually identified according to the acid 32 Dictionary of Food Ingredients used, such as lactic acid casein, hydrochloric acid casein, and sulfuric acid casein.

The most common interfering metal ions in food products are iron and copper. It can be used in combination with the antioxidants BHT and propyl gallate. It is used in margarine, mayonnaise, and spreads to prevent the vegetable oil from going rancid. It is used in canned corn prior to retorting to prevent discoloration caused by trace quantities of copper, iron, and chromium. It also inhibits copper-catalyzed oxidation of ascorbic acid. It occurs as disodium calcium EDTA and disodium dihydrogen EDTA.

It should be stored in glass, tin, or resin-lined containers. It is used in pineapple, apricot, banana, and berry flavor with applications in beverages, ice cream, and candy at 4–9 ppm. Cyclohexyl Cinnamate—A synthetic flavoring agent that is a stable, colorless to light yellow liquid of fruity odor. It is stored in glass or tin containers. It is used in peach and cherry flavors with applications in ice cream, candy, and baked goods at 5–20 ppm. Cyclohexyl Formate—A synthetic flavoring agent that is a moderately stable, colorless liquid of fruity odor.

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