Food Chemistry - The Role of Additives, Preservatives and Adulteration

FOOD CHEMISTRY
 
A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food.
 
Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety.
 
The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured.
 
Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

List of contents

Preface xix
 
1 Food Chemistry: Role of Additives, Preservatives, and Adulteration 1
Mousumi Sen
 
1.1 Introduction 2
 
1.2 Categories of Food Colors 2
 
1.3 Natural Colors Are Best Over Artificial Colors 3
 
1.4 Classification of Food Colorants 3
 
1.4.1 Natural Colorants 3
 
1.4.2 Synthetic Colorants 7
 
1.4.2.1 Water Soluble Synthetic Colors 7
 
1.4.2.2 Fat Soluble Synthetic Colorants 8
 
1.4.2.3 Lake Colorants 8
 
1.5 Classification of Food Additives 9
 
1.5.1 Why Food Colors Are Preferred 12
 
1.5.2 E-Numbering 13
 
1.6 Food Spoilage and Preservation 14
 
1.6.1 Causes of Spoilage 14
 
1.6.2 Principle of Food Preservation 15
 
1.7 Preservatives 15
 
1.7.1 Factors Affecting Preservative Efficiency 15
 
1.7.1.1 Interaction With Formulation Components 15
 
1.7.1.2 Properties of Preservatives 16
 
1.7.1.3 Effect of Containers 16
 
1.7.1.4 Types of Micro-Organisms 16
 
1.7.1.5 Influence of pH 16
 
1.7.2 Factors Affecting Chemical Preservation 17
 
1.7.3 Classification of Chemical Preservatives 17
 
1.7.4 Types of Chemical Preservatives 17
 
1.7.5 Natural Chemical Preservatives 18
 
1.7.6 Methods of Food Preservation 19
 
1.8 Antioxidants 20
 
1.9 Oils and Spices 21
 
1.10 Introduction to Hurdle Technology 22
 
1 Advantages of Food Additives and Preservatives 23
 
2 Disadvantages of Food Additives and Preservatives 23
 
3 Effects of Food Additives and Food Preservatives 24
 
4 Safety of Food Additives and Preservatives 25
 
1.11 Adulteration 26
 
1 History of Food Adulteration 27
 
2 Types of Food Adulteration 27
 
2.1 Intentional Adulteration 27
 
2.2 Incidental Adulteration 28
 
2.3 Metallic Adulteration 28
 
3 A Food Is Considered Adulterated if It Has the Following Factors 28
 
4 Effects of Adulterated Food on Human Health 28
 
5 Reasons for Food Adulteration 29
 
6 Methods of Food Adulteration 29
 
7 Trends of Food Adulteration in Developing Countries 30
 
1.12 Food Safety and Standards Act 30
 
1 Few Steps to Avoid Adulteration 32
 
2 Detection Methods of Adulteration 33
 
3 Technique to Check Food Adulteration 33
 
1.13 Conclusion 33
 
References 35
 
2 Additives and Preservatives Used in Food Processing and Preservation, and Their Health Implication 43
Sunita Adhikari (Nee Pramanik)
 
Abbreviations 44
 
2.1 Introduction 44
 
2.2 Merits and Demerits of Food Additives and Preservatives 47
 
2.2.1 Merits of Food Additives and Preservatives 47
 
2.2.2 Demerits of Food Additives and Preservatives 47
 
2.3 Types of Food Additives and Preservatives 48
 
2.3.1 Preservatives 48
 
2.3.2 Nutritional Additives 51
 
2.3.3 Flavoring Agent 51
 
2.3.4 Coloring Agent 51
 
2.3.5 Texturizing Agent 53
 
2.3.6 Miscellaneous Additives 54
 
2.3.6.1 Acidity Regulator 54
 
2.3.6.2 Anti-Caking Agent 54
 
2.3.6.3 Antifoaming Agent 54
 
2.3.6.4 Flour Treatment Agents 54
 
2.3.6.5 Fat Replacers 56
 
2.3.6.6 Sweeteners 56
 
2.3.6.7 Leavening Agent 61
 
2.3.6.8 Firming Agent 62
 
2.3.6.9 Glazing Agent 62
 
2.3.6.10 Humectant 62
 
2.3.6.11 Sequestering Agent 62
 
2.3.6.12 Gelling Agent 63
 
2.3.6.13 Propellants 63
 
2.3.6.14 Foaming Agent 63
 
2.3.6.15 Seasoning 63
 
2.3.6

About the author

Mousumi Sen, PhD is an assistant professor in the Department of Chemistry, Amity University, India. She received her PhD in Bioinorganic Chemistry from the Indian Institute of Technology, Delhi, India. Her research interest is focused on the development of biotechnological processes for bioprocessing and conversion of waste to generate bioenergy, biofuels, and biobased chemicals. She has published numerous peer-reviewed research articles in international journals as well as authored, edited books, chapters and a conference proceedings volume.

Summary

FOOD CHEMISTRY

A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenting and analyzing technological advancements such as the uses of green solvents with sensors for non-destructive quality evaluation of food.

Food Chemistry: The Role of Additives, Preservatives and Adulteration is designed to present basic information on the composition of foods and the chemical and physical changes that their characteristics undergo during processing, storage, and handling. Details concerning recent developments and insights into the future of food chemical risk analysis are presented, along with topics such as food chemistry, the role of additives, preservatives, and food adulteration, food safety objectives, risk assessment, quality assurance, and control. Moreover, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection are covered, as well as sensor technology, environmental control, and safety.

The book also presents detailed information about the chemistry of each major class of food additive and their multiple functionalities. In addition, numerous recent findings are covered, along with an explanation of how their quality is ascertained and consumer safety ensured.

Audience The core audience of this book include food technologists, food chemists, biochemists, biotechnologists, food, and beverage technologists, and nanoscientists working in the field of food chemistry, food technology, and food and nanoscience. In addition, R&D experts, researchers in academia and industry working in food science/safety, and process engineers in industries will find this book extremely valuable.

Product details

• Authors: Indian Inst, M Sen, Mousumi Sen, Mousumi (Amity University Sen
• Assisted by: Mousumi Sen (Editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 31.12.2021
• EAN: 9781119791614
• ISBN: 978-1-119-79161-4
• No. of pages: 496
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Chemistry; Chemie, Lebensmittelchemie, chemistry, Food chemistry, Food Science & Technology, Lebensmittelforschung u. -technologie, Allg. Chemie