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Handbook of Food Additives

Department of Food Science, Cornell University, Ithaca, New York

ABSTRACT

Handbook of Food Additives (2nd Edition, T. E. Furia, ed. Chemical Rubber Co. Press, Cranwood Parkway, Cleveland, Ohio. 969 pp. $39.50) is a partially revised and updated version of the handbook published in 1968. The impetus for this revision was attributed to the changes in the regulations and safety status of food additives. The revised edition is as excellent and even more comprehensive than the first edition.

In addition to the updated chapters on en-2ymes, vitamins and amino acids, antimicrobial compounds, antioxidants, acidulants, seques-trants, gums, starches, surfactants, alcohols, flavorings, flavor potentiators, sweeteners, and food colorants, the present volume contains a new comprehensive chapter on phosphates in foods. These chapters are clearly written by experts who are well versed in the basic knowledge, functions, practical technology, and regulations pertaining to each additive. Each chapter is well documented with important references.

Part II provides a comprehensive tabulation of commonly used food additives including regulatory limitations that should be very useful to all engaged in food formulation and processing.