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The Chemistry of Food Additives and Preservatives.

The Chemistry of Food Additives and Preservatives is an up-to-date reference guide on the range of different types of additives (both natural and synthetic) used in the food industry today. It looks at the processes involved in inputting additives and preservatives to foods, and the mechanisms and m...

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Bibliographic Details
Main Author: Msagati, Titus A. M.
Format: Electronic eBook
Language:English
Published: Hoboken : Wiley, 2012.
Subjects:
Food additives.
Food preservatives.
Food > Analysis.
Food > Composition.
Food Additives
Food Preservatives
Food Analysis
Online Access: Full text (MFA users only)
ISBN:9781118274125
1118274121
Local Note:ProQuest Ebook Central
Table of Contents:
  • Chemistry of Food Additives and Preservatives
  • Contents
  • Preface
  • Introduction
  • List of Abbreviations
  • 1 Antioxidants and Radical Scavengers
  • 1.1 CHEMISTRY OF FREE RADICALS AND ANTIOXIDANTS
  • 1.1.1 Introduction
  • 1.1.2 The formation of ROS in living systems
  • 1.1.3 Negative effects of oxidants in food processes and to food consumers
  • 1.1.4 Reactive oxygen/nitrogen species and aging
  • 1.2 TYPES OF ANTIOXIDANTS
  • 1.2.1 Natural antioxidants of plant origin
  • 1.2.2 Phenolic non-flavonoid antioxidant compounds from natural sources
  • 1.2.3 Phenolic flavonoid antioxidant compounds from natural sources
  • 1.2.4 Acidic functional groups responsible for antioxidant activity
  • 1.3 EFFICACY OF DIFFERENT ANTIOXIDANTS
  • 1.4 ACTION MECHANISMS OF ANTIOXIDANTS
  • 1.4.1 Quenching
  • 1.4.2 Hydrogen transfer
  • 1.4.3 Charge transfer
  • 1.4.4 Bond-breaking
  • 1.5 STRUCTURE-ACTIVITY RELATIONSHIP OF ANTIOXIDANTS
  • 1.5.1 Polyphenol antioxidants
  • 1.5.2 Flavonoid antioxidants
  • 1.5.3 Mechanism of reactions of flavonoid antioxidants with radical scavengers
  • 1.6 FACTORS AFFECTING ANTIOXIDANT ACTIVITY
  • 1.6.1 Temperature
  • 1.6.2 Activation energy and redox potential
  • 1.6.3 Stability
  • 1.7 QUALITY ASSESSMENT OF DIETARY ANTIOXIDANTS
  • 1.7.1 Total radical trapping antioxidant parameter/oxygen radical absorbing capacity
  • 1.7.2 Hydroxyl radical antioxidant capacity (HORAC)
  • 1.7.3 DPPH
  • 1.7.4 Ferric reducing antioxidant power
  • 1.7.5 Trolox equivalent antioxidant capacity (TEAC)
  • 1.7.6 ABTS
  • 1.7.7 Copper (Cu2+) reduction
  • 1.7.8 Photochemiluminescence (PCL)
  • 1.7.9 Chemiluminescence
  • 1.7.10 Fluorometric
  • 1.7.11 N, N-dimethyl-p-phenylenediamine
  • 1.7.12 Low-density lipoprotein (LDL)
  • 1.7.13 Thiobarbituric acid reactive substances (TBARS)
  • 1.7.14 Brigg-Rauscher
  • 1.7.15 Electrochemical
  • 1.7.16 β-carotene bleaching.
  • 1.7.17 Comparison of different assays for dietary total antioxidant capacity
  • 1.8 HOW SAFE ARE FOOD ANTIOXIDANTS?
  • 1.8.1 Electrochemical
  • 1.8.2 High-performance liquid chromatography (HPLC)
  • 1.8.3 Capillary electrophoresis
  • 1.8.4 Mass spectrometry
  • 1.8.5 Spectroscopy
  • 1.9 SUMMARY
  • REFERENCES
  • FURTHER READING
  • 2 Emulsifiers
  • 2.1 MECHANISMS OF FOOD EMULSIFIERS
  • 2.2 THE ROLE OF EMULSIFIERS IN FOODS
  • 2.2.1 Emulsification
  • 2.2.2 Starch complexing
  • 2.2.3 Foam stabilisation and aeration
  • 2.3 CLASSIFICATION OF EMULSIFIERS
  • 2.3.1 Hydrophilic-lipophilic balance
  • 2.3.2 Ionic charge
  • 2.3.3 Crystal stability
  • 2.4 TYPES OF FOOD EMULSIFIERS
  • 2.4.1 Main classification
  • 2.4.2 Low-molecular-weight glyceride emulsifiers
  • 2.4.3 High-molecular-weight (polymeric) emulsifiers
  • 2.4.4 Natural emulsifiers
  • 2.5 QUALITY AND ANALYSIS OF FOOD EMULSIFIERS
  • 2.5.1 Peroxide value
  • 2.5.2 Saponification value
  • 2.5.3 Hydroxyl value
  • 2.5.4 Acid number
  • 2.5.5 Iodine value
  • 2.5.6 Chromatography
  • 2.6 FOODS CONTAINING EMULSIFIERS
  • 2.6.1 Mayonnaise
  • 2.6.2 Margarine
  • 2.6.3 Butter
  • 2.6.4 Ice-creams
  • 2.6.5 Dairy emulsifiers and emulsions
  • REFERENCES
  • FURTHER READING
  • 3 Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives
  • 3.1 INTRODUCTION TO STABILISERS, THICKENERS AND GELLING AGENTS
  • 3.2 POLYSACCHARIDES
  • 3.2.1 Non-ionic (neutral) polysaccharide stabilisers
  • 3.2.2 Anionic polysaccharide stabilisers
  • 3.2.3 Cationic polysaccharide food stabilisers
  • 3.3 PROTEIN-BASED FOOD STABILISERS
  • 3.4 QUALITY CONTROL OF FOOD STABILISERS AND THICKENERS
  • 3.5 ANALYTICAL METHODS
  • 3.5.1 Acid hydrolysis and methanolysis
  • 3.5.2 Alternative techniques
  • 3.5.3 Protein-binding assays
  • REFERENCES
  • FURTHER READING
  • 4 Sweeteners
  • 4.1 INTRODUCTION TO SWEETENERS
  • 4.2 PROPERTIES OF SWEETENERS.
  • 4.2.1 Structure-activity relationship
  • 4.2.2 Structure-taste relationship
  • 4.2.3 Mechanism of sweetness
  • 4.2.4 Sensory properties
  • 4.3 INTENSE SWEETENERS IN FOODS
  • 4.3.1 Synthetic intense sweeteners
  • 4.3.2 Natural intense sweeteners
  • 4.4 BULK FOOD SWEETENERS
  • 4.4.1 Refined sugars
  • 4.4.2 Sugar replacements
  • 4.4.3 Alternative classification
  • 4.5 QUALITY ASSURANCE AND QUALITY CONTROL
  • 4.5.1 Methods of quality assessment
  • 4.5.2 Toxicity
  • 4.5.3 Link to weight gain and obesity
  • 4.6 ANALYTICAL METHODS
  • REFERENCES
  • FURTHER READING
  • 5 Fragrances, Flavouring Agents and Enhancers
  • 5.1 INTRODUCTION TO FLAVOURS AND FLAVOURING AGENTS
  • 5.2 CLASSIFICATION OF FOOD FLAVOURINGS
  • 5.2.1 Mode of formation
  • 5.2.2 Source of formation
  • 5.2.3 Use of flavouring agents
  • 5.2.4 Functional group responsible for flavour
  • 5.3 CHEMISTRY OF FOOD FLAVOURINGS
  • 5.3.1 Maillard browning (non-enzymatic)
  • 5.3.2 Enzymatic browning phenomena
  • 5.3.3 Caramelisation reactions
  • 5.3.4 Strecker reactions
  • 5.3.5 Smoke flavourings
  • 5.3.6 Summary of flavour precursor mechanisms
  • 5.4 QUALITY CONTROL OF FLAVOUR COMPOUNDS
  • 5.4.1 How safe are flavour compounds, enhancers and precursors?
  • 5.5 ANALYTICAL METHODS FOR THE ANALYSIS OF FOOD FLAVOURINGS
  • 5.5.1 Gas chromatography and olfactory method
  • 5.5.2 Odour activity values
  • 5.5.3 Internal standards
  • REFERENCES
  • FURTHER READING
  • 6 Food Acids and Acidity Regulators
  • 6.1 WHAT ARE FOOD ACIDS AND ACID REGULATORS?
  • 6.2 TYPES OF FOOD ACIDS
  • 6.2.1 Citric acid
  • 6.2.2 Lactic acid
  • 6.2.3 Acetic acid
  • 6.2.4 Malic acid
  • 6.2.5 Fumaric acid
  • 6.2.6 Tartaric acid
  • 6.2.7 Phosphoric acid
  • 6.3 USES OF FOOD ACIDS
  • 6.3.1 As acidity regulators
  • 6.3.2 As preservatives
  • REFERENCES
  • FURTHER READING
  • 7 Food Colour and Colour Retention Agents
  • 7.1 WHY ADD COLOURANTS TO FOODS?
  • 7.2 CLASSIFICATION OF FOOD COLOURANTS
  • 7.2.1 Natural food colourants
  • 7.2.2 Nature-identical food colourants
  • 7.2.3 Synthetic/artificial food colourants
  • 7.2.4 Classification based on the nature of chromophores
  • 7.3 OVERVIEW OF COLOURANTS
  • 7.3.1 β-carotene
  • 7.3.2 Cochineal extract and carmine
  • 7.3.3 Turmeric
  • 7.3.4 Canthaxanthin
  • 7.3.5 Anthocyanins
  • 7.3.6 Caramel
  • 7.3.7 Titanium dioxide (TiO2)
  • 7.3.8 Paprika and paprika oleoresin
  • 7.4 CHEMISTRY OF FOOD COLOURANTS
  • 7.4.1 Stabilisation
  • 7.4.2 Mechanisms
  • 7.4.3 Measurement of colour and physico-chemical parameters
  • 7.5 EXTRACTION FROM NATURAL SOURCES
  • 7.5.1 Anthocyanin pigments
  • 7.5.2 Azo-dye pigments
  • 7.6 QUALITY ASSURANCE OF FOOD COLOURANTS
  • 7.6.1 Quality measurements
  • 7.6.2 Safety of food colourants
  • 7.7 ANALYTICAL METHODS
  • REFERENCES
  • 8 Flour Treatment/Improving Agents
  • 8.1 WHAT ARE FLOUR TREATMENT/IMPROVING AGENTS?
  • 8.2 FLOUR MATURING AGENTS
  • 8.2.1 Chemistry of azodicarbonamide
  • 8.2.2 Formamidine disulphide hydrochloride
  • 8.2.3 Potassium bromate
  • 8.3 FLOUR BLEACHING AGENTS
  • 8.3.1 Flour lipoxygenases
  • 8.3.2 L-threo-ascorbic acid
  • 8.3.3 Benzoyl acid
  • 8.3.4 Stearyl tartrate
  • 8.3.5 Magnesium-DL-lactate
  • 8.3.6 Citric acid esters of mono- and di-glycerides
  • 8.4 FLOUR PROCESSING AGENTS
  • REFERENCES
  • 9 Anticaking Agents
  • 9.1 THE CAKING PHENOMENA
  • 9.2 MECHANISMS OF CAKING
  • 9.2.1 Crystalline powder caking mechanisms
  • 9.2.2 Amorphous materials caking mechanisms
  • 9.3 CLASSIFICATION OF ANTICAKING AGENTS
  • 9.4 ANTICAKING AGENTS IN USE
  • 9.4.1 The need for anticaking agents
  • 9.4.2 Mode of action of anticaking agents
  • 9.4.3 Foodstuffs which contain anticaking agents
  • REFERENCES
  • FURTHER READING
  • 10 Humectants
  • 10.1 HUMECTANTS AND MOISTURE CONTROL
  • 10.2 CLASSIFICATION OF HUMECTANTS
  • 10.2.1 Tartrate series.
  • 10.2.2 Glycerol or glycerin humectants
  • 10.2.3 Invert sugars
  • 10.2.4 Sorbitol/glucitol
  • REFERENCES
  • 11 Antifoaming Agents
  • 11.1 SOURCES OF FOAM IN FOOD PROCESSING
  • 11.2 PROPERTIES OF ANTIFOAMING AGENTS
  • 11.3 MECHANISMS OF ANTIFOAMING AND FOAM DESTABILISATION
  • 11.4 SYNTHETIC DEFOAMERS
  • 11.4.1 Silicone-based defoamers
  • 11.4.2 Oil-based defoamers
  • 11.4.3 Silicone surfactant defoamers
  • 11.4.4 Other chemical defoamers
  • 11.5 NATURAL DEFOAMERS
  • REFERENCES
  • 12 Minerals and Mineral Salts
  • 12.1 THE IMPORTANCE OF MINERALS AND MINERAL SALTS
  • 12.1.1 Minerals
  • 12.1.2 Mineral salts
  • 12.2 INORGANIC MINERAL SALTS
  • 12.2.1 Sodium chloride (table salt)
  • 12.2.2 Phosphate salts
  • 12.2.3 Salts of magnesium
  • 12.2.4 Salts of ethylene diamine tetra-acetic acid (EDTA)
  • 12.3 ORGANIC MINERAL SALTS
  • 12.3.1 Magnesium
  • 12.3.2 Citrate
  • 12.3.3 Fumaric acid
  • 12.3.4 Tartaric acid
  • 12.3.5 Malic acid
  • 12.3.6 Ascorbic acid
  • 12.3.7 Other organic salts
  • REFERENCES
  • 13 Dietary Supplements
  • 13.1 INTRODUCTION TO DIETARY SUPPLEMENTS
  • 13.1.1 Botanical and herbal dietary supplements
  • 13.1.2 Vitamin dietary supplements
  • 13.2 CLASSIFICATION OF VITAMINS
  • 13.2.1 By class
  • 13.2.2 By solubility
  • 13.3 VITAMIN A (RETINOLS)
  • 13.3.1 Structure-activity relationship
  • 13.3.2 Functions and mechanisms of vitamin A
  • 13.3.3 Relationship of vitamin A to other dietary nutrients
  • 13.3.4 Assessment of vitamin A status in individuals
  • 13.3.5 Chemistry of vitamin A and carotenoids
  • 13.3.6 Conversion of β-carotene to retinol
  • 13.3.7 Toxicity of vitamin A
  • 13.4 VITAMIN D (CALCIFEROL)
  • 13.4.1 The epidermal synthesis of vitamin D
  • 13.4.2 Vitamin D supplementation in diets
  • 13.4.3 Commercial production of vitamin D
  • 13.4.4 Measuring vitamin D in foods
  • 13.5 VITAMIN E
  • 13.5.1 Role of vitamin E
  • 13.5.2 Plant sources.

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