Dictionary of Food Ingredients 4th Edition

Contents

Preface .........................................................................	v
Part 1. Ingredients Dictionary ....................................	1
Acacia to Azodicarbonamide ...............................................	3
Babassu Oil to Butyric Acid ..................................................	16
Cacao Butter to Cystine ........................................................	23
d-Limonene to Durum Wheat ...............................................	44
EDTA to Extract of Malted Barley and Corn ........................	51
Family Flour to Furcelleran ..................................................	57
Garlic to Gum Tragacanth ....................................................	64
Heptanone to Hydroxypropyl Methylcellulose ......................	71
Indian Gum to Isopropyl Citrate ...........................................	75
Juniper Berries Oil to Juniper Berries Oil .............................	79
Karaya to Kola Nut ................................................................	80
Lactalbumin to Low-Methoxyl Pectin ...................................	81
Mace to Myristic Acid ...........................................................	85
Natamycin to Nutmeg ...........................................................	97
Oat to Oxystearin ..................................................................	100
p-Anisaldehyde to Pyridoxine Hydrochloride .....................	104
Quicklime to Quinine ............................................................	118
Raisin to Rye Flour ...............................................................	119
Saccharin to Synthetic Petroleum Wax .............................	123
Tallow to Turmeric ................................................................	142

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iv Contents
(Gamma)-Undecalactone to Unmodified Cornstarch ..........	148
Vanaspati to Vitamins .........................................................	149
Washed Raw Sugar to Worcestershire Sauce ....................	152
Xanthan Gum to Xylitol .......................................................	156
Yeast to Yucca Plant Extract .............................................	157
Zein to Zinc SuIfate ..............................................................	159
Part 2. Ingredient Categories ...................................	161
Acidulants .............................................................................	163
Antioxidants .........................................................................	164
Chelating Agents (Sequestrants) ........................................	166
Colors ...................................................................................	167
Corn Sweeteners .................................................................	170
Emulsifiers ............................................................................	171
Fats and Oils ........................................................................	172
Flavors .................................................................................	175
Flour .....................................................................................	176
Gums ....................................................................................	178
Preservatives .......................................................................	179
Spices ..................................................................................	185
Starch ...................................................................................	185
Sweeteners ..........................................................................	189
Vitamins ...............................................................................	191
Part 3. Additives/Substances for Use in Foods:
Listed under Title 21 of the Code of
Federal Regulations ......................................	193
Part 73 – Listing of Color Additives Exempt from
Certification ...................................................................	195

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Contents	v
Part 74 – Listing of Color Additives Subject to
Certification ...................................................................	195
Part 172 – Food Additives Permitted for Direct
Addition to Food for Human Consumption ..................	196
Part 182 – Substances Generally Recognized as
Safe ..............................................................................	200
Part 184 – Direct Food Substances Affirmed as
Generally Recognized as Safe ....................................	203
Part 186 – Indirect Food Substances Affirmed as
Generally Recognized as Safe ....................................	209
Part 4. Food Additives E Numbers in the
European Union ............................................	211
Part 5. Bibliography ..................................................	221

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