Оглавление
Maurice Hanssen. E for Additives
E FOR ADDITIVES
Maurice Hanssen
Copyright
Dedication
Contents
Foreword
Foreword to First Edition
Introduction
1. How to Read the Label
Date Marking
Polyunsaturated Fatty Acid Claims
Vitamins and Minerals
What is an Additive?
Meat Products
2. Why Are There Still Secret Ingredients?
Alcoholic Drinks
Beer
Other Alcoholic Drinks
Fruit Juices and Fruit Nectars
Chocolate and Fancy Confectionery
Additives in Ingredients and Some Other Exemptions
Bread and Other Fresh Foods
Medicines
3. Golden Eggs and Pink-Fleshed Fish
Maize-Fed Chickens
Trout and Salmon
Other Uses of Pigments
4. The Colour Problem
The Functions of Colours
Artificial Colours
Natural Colours
5. Flavourings
6. P for Pesticides
7. Is It Kosher?
8. Do Additives Affect Ability?
9. Hyperactivity in Children
10. The Avoidable 57 Additives
11. The Natural Opportunity for Profit
12. The E Number Categories
Appendix I An Introduction to the Safety Assessment (Toxicity) of Additives by R. D. Combes, PhD (London), MIBiol
Appendix II Warning: Dangerous Food Additives The Villejuif List
Appendix III The Regulation of Food Additives
Alphabetical List of Additives and Their E Numbers
List of Categories of Food Additives
Glossary of Additive Terms. Acid
A.D.I
Allergy
Anti-caking Agents
Anti-foaming Agents
Antioxidants
Artificial Sweeteners
Azo Dyes
Bases
BIBRA
Bleaching Agents
Buffers
Bulking Aids
Chelating Substances
Coal Tar Dye
Colour Index (C.I.) Numbers
Colouring Matters
COT
Diluents
Double-blind Trials
Double-blind Crossover Trials
Emulsifiers
Emulsifying Salts
Enzymes
Excipients
FAC
Firming Agents
Flavour Modifiers or Enhancers
Food Intolerance
Gelling Agents
Glazing Agents
Humectants
JECFA
Liquid Freezants
Mineral Hydrocarbons
Mutation
Packaging Gases
Placebo
Preservatives
Propellants
Release Agents
SCF
Sequestrants
Solvents
Stabilizers
Sweeteners
Synergists
Tenderizer
Thickeners
Vitamins
References
Bibliography
Government Decrees
Useful Addresses
Index
About the Publisher
