By Robert S. Igoe
Dictionary of meals Ingredients is a concise, easy-to-use source overlaying over 1,000 nutrition components and ingredients, together with usual constituents, FDA-approved synthetic materials, and compounds utilized in meals processing. prepared alphabetically, definitions conceal performance, chemical houses, and purposes, and thorough cross-referencing permits readers to stick to similar and related materials. a piece according to the Code of Federal rules lists meals materials in line with their US approval prestige, and a bibliography pinpoints extra details.
This revised and up-to-date 5th version encompasses a new part, “Food Definitions and Formulations,” and a completely multiplied record of foodstuff components authorized to be used within the eu Union, with E numbers. additionally, the 5th variation presents new details on current and extra lately authorized elements.
The Dictionary is an unprecedented resource of data, delivering functional, clinical, and regulatory details on each very important component and class. This source may be of price to foodstuff scientists, aspect providers, dietitians, extension experts, meals customer support group of workers, and scholars.
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Additional resources for Dictionary of Food Ingredients
It is also termed 3-phenylpropenoic acid. Cinnamon—A spice made from the dried bark of the evergreen tree Cinnamomum cassia. Commercial types are Saigon Cassia and Batavia Cassia. Ceylon cinnamon is the dried inner bark of shoots of C. zeylanicum Nees. In the ground form it is used in beverages, desserts, and fruits while in the stick form it is used in beverages, meats, and fruits. Cinnamyl Anthranilate—A flavoring agent that is a powder which may be red or yellow. It has an odor resembling anthranilates, fruity and characteristically balsamic.
It is of low absorption and has short mixing requirements. Cranberry Extract—A natural red colorant with good pH stability and fair heat, light, and chemical stability. The anthocyanidin pigments in cranberry are peonidin and cyanidin. The extract has low tinctorial strength and good stability at pH 3–4. Because the color is affected by pH, it can only be used in acidic mediums such as beverages. Cream—That portion of milk that is high in milkfat and will rise to the top of undisturbed milk. It is obtained by the separation of the fat fraction of the milk to concentrations ranging from 18 to 40% fat.
It is also termed p-cuminic aldehyde, cumaldehyde, and cuminal. 42 Dictionary of Food Ingredients Curdlan—A polymer produced by fermentation from the bacteria Alcaligenes faecalis var. myxogenes. It forms a gel when heated in water, initially required to be dispersed and suspended in water since it is insoluble until heated. Above 80°C a high-set gel that is irreversible and stable to freezing is formed. A low-set gel is obtained by heating to 55–60°C and then cooling below 40°C; this gel is thermoreversible.