The aim of this book is to present technical information about the
additives used in food product deveiopment, in a concise form. Food
product development is an activity which requires application of
technical skills and the use of a diverse range of information. Normally
this information is scattered throughout the vast food science
literature in journals and books and in technical publications from the
various suppliers. It has been my experience, through consulting with
the food industry, that there is a need for information on food
additives in a quick-to-use form-in tables and figures where possible.
Time wasted during information retrieval causes delay in practical
development work, which results in delay of product launch and possibly
the loss of market advantage. This handbook will be used by food product
development staff and by all food scientists requiring access to
information on food additives in a quick-to-use format. Some knowledge
of food science is assumed. Each chapter contains a bibliography which
can be consulted if further informa- tion is required. Local legislation
will have to be consulted to determine the legality of use of the
additive, in which foods and at what level of addition. Information on
safety can be found in Food Additives Handbook (1989) by' R.l. Lewis,
published by Van Nostrand Reinhold, New York.
