Dictionary of Food Ingredients 4th Edition

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

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

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