Chemistry and Hygiene of Food Additives [Paperback]

This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation  including implications this has on food hygiene, and case-study examples taken from the dairy industry. More specifically, chapter one provides a list of the technological purposes of food additives defined for European use; chapter two explains the 'General Standards for Food Additives' (Codex Alimentarius Commission) which is a harmonised, workable and indisputable international standard; chapter three describes the use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products; and chapter four addresses the impact of additives on human health. This brief is of interest to researchers working in the area of food production and international regulation, both in academia and industry.

Classification and Technological purposes of Food Additives: the European point of view.- The Codex Alimentarius and the European Legislation on Food Additives.- Food Additives and Effects on the Microbial Ecology in Yoghurts.- Use and Abuse of Food Additives in Edible Products. Health Consequences for Consumers.

Pasqualina Lagan? is a Biologist with a MSc from the University of Messina, Italy, and specialisations in General Pathology (1992) and Chemistry and Food Technologies (2000). Graduated in Risks and disorders in the Work (1998) and in Parasitology of Territory (2009), she has also obtained in 2013 a Master in Epidemiology and Biostatistics (Universit? Cattolica del Sacro Cuore, Rome, Italy). Since 1996 she has been Adjunct Professor of General and Applied Hygiene, and Researcher at the Faculty of Medicine and Surgery at the University of Messina. Member of the Italian Society of Hygiene, Preventive Medicine and ls+