Jim Smith & Lily Hong-Shum 
Food Additives Data Book 

The use of additives in food is a dynamic one, as consumers demand
fewer additives in foods and as governments review the list of
additives approved and their permitted levels. Scientists also
refine the knowledge of the risk assessment process as well as
improve analytical methods and the use of alternative additives,
processes or ingredients. Since the first edition of the Food
Additives Databook was published, there have been numerous
changes due to these developments and some additives are no longer
permitted, some have new permitted levels of use and new additives
have been assessed and approved.

The revised second edition of this major reference work covers
all the ‘must-have’ technical data on food additives. Compiled by
food industry experts with a proven track record of producing high
quality reference work, this volume is the definitive resource for
technologists in small, medium and large companies, and for workers
in research, government and academic institutions.

Coverage is of Preservatives, Enzymes, Gases, Nutritive
additives, Emulsifiers, Flour additives, Acidulants, Sequestrants,
Antioxidants, Flavour enhancers, Colour, Sweeteners,
Polysaccharides, Solvents.

Entries include information on: Function and Applications,
Safety issues, International legal issues, Alternatives, Synonyms,
Molecular Formula and mass, Alternative forms, Appearance, Boiling,
melting, and flash points, density, purity, water content,
solubility, Synergists, Antagonists, and more with full and
easy-to-follow-up references.

Reviews of the first edition:

‘Additives have their advantages for the food industry in order
to provide safe and convenient food products. It is therefore
essential that as much information as possible is available to
allow an informed decision on the selection of an additive for a
particular purpose. This data book provides such information –
consisting of over 1000 pages and covering around 350
additives.

This data book does provide a vast amount of information; it is
what it claims to be!

Overall, this is a very useful publication and a good reference
book for anyone working in the food and dairy industry.’

–International Journal of Dairy Technology, Volume
59 Issue 2, May 2006

‘This book is the best I have ever seen … a clear winner over
all other food additive books …. a superb edition.’

–SAAFOST (South African Association for Food
Science and Technology)

Table of Content

How to Use This Book.

Part 1. Acidulants.

Part 2. Antioxidants.

Part 3. Colourings.

Part 4. Emulsifiers.

Part 5. Enzymes.

Part 6. Flavour Enhancers.

Part 7. Flour Additives.

Part 8. Gases.

Part 9. Nutritive Additives.

Part 10. Polysaccharides.

Part 11. Preservatives.

Part 12. Sequestrants.

Part 13. Solvents.

Part 14. Sweeteners.

Index

About the author

Jim Smith studied Food Science in Glasgow, Winnipeg and
Nottingham and has worked in the food ingredients industry as
technical manager as well as in a scotch whisky distillery in both
production and quality control. He taught, researched and consulted
at Strathclyde and Caledonian Universities in Glasgow for six years
before moving to the Prince Edward Island Food Technology Centre,
Canada as Senior Food Scientist in 1988. He has been Executive
Director of the Centre since 2003. Jim is a member of the United
Nations/World Health Organisation Joint Expert Committee on Food
Additives and has edited three books on food additives. He is
President of the Canadian Institute of Food Science &
Technology and vice-chair of Food Tech Canada, a newly-formed
network of Canada’s food tech centres whose aim is to commercialise
new food products.

Lily Hong-Shum is a professional food and sensory
scientist for the Food Technology Center in Prince Edward, Atlantic
Canada. She has worked extensively with government and industry
supported research and global strategic alliance projects that have
focused on value-added product and process development, additive
and preservative application for post-harvest stabilization of food
commodities, frozen/chilled shelf-life extension, sensory
evaluation, and commercial scale production.