The Chemistry of Food Additives and Preservatives. Contents. Preface ix. Introduction x. List of Abbreviations xiii

Transcription

1 The Chemistry of Food Additives and Preservatives Contents Preface ix Introduction x List of Abbreviations xiii 1 Antioxidants and Radical Scavengers Chemistry of free radicals and antioxidants Types of antioxidants Efficacy of different antioxidants Action mechanisms of antioxidants Structure activity relationship of antioxidants Factors affecting antioxidant activity Quality assessment of dietary antioxidants How safe are food antioxidants? Summary 25 References 25 Further reading 31 2 Emulsifiers Mechanisms of food emulsifiers The role of emulsifiers in foods Classification of emulsifiers Types of food emulsifiers Quality and analysis of food emulsifiers Foods containing emulsifiers 60 References 62 Further reading 64 3 Stabilisers, Gums, Thickeners and Gelling Agents as Food Additives Introduction to stabilisers, thickeners and gelling agents 67

2 3.2 Polysaccharides Protein-based food stabilisers Quality control of food stabilisers and thickeners Analytical methods 78 References 80 Further reading 82 4 Sweeteners Introduction to sweeteners Properties of sweeteners Intense sweeteners in foods Bulk food sweeteners Quality assurance and quality control Analytical methods 98 References 98 Further reading Fragrances, Flavouring Agents and Enhancers Introduction to flavours and flavouring agents Classification of food flavourings Chemistry of food flavourings Quality control of flavour compounds Analytical methods for the analysis of food flavourings 120 References 121 Further reading Food Acids and Acidity Regulators What are food acids and acid regulators? Types of food acids Uses of food acids 128

3 References 129 Further reading Food Colour and Colour Retention Agents Why add colourants to foods? Classification of food colourants Overview of colourants Chemistry of food colourants Extraction from natural sources Quality assurance of food colourants Analytical methods 145 References Flour Treatment/Improving Agents What are flour treatment/improving agents? Flour maturing agents Flour bleaching agents Flour processing agents 154 References Anticaking Agents The caking phenomena Mechanisms of caking Classification of anticaking agents Anticaking agents in use 159 References 160 Further reading Humectants Humectants and moisture control Classification of humectants 162

4 References Antifoaming Agents Sources of foam in food processing Properties of antifoaming agents Mechanisms of antifoaming and foam destabilisation Synthetic defoamers Natural defoamers 170 References Minerals and Mineral Salts The importance of minerals and mineral salts Inorganic mineral salts Organic mineral salts 175 References Dietary Supplements Introduction to dietary supplements Classification of vitamins Vitamin A (retinols) Vitamin D (calciferol) Vitamin E Vitamin K Vitamin B Vitamin C (L-ascorbic acid) Conclusions 212 References Glazing Agents Introduction to glazing agents Mineral hydrocarbon glazes 218

5 14.3 Chemistry of MHCs Conclusion 222 References Preservatives Preservatives: Past, present and future Natural food preservatives Traditional food preservation methods Artificial preservative agents Modern food preservation techniques Safety concerns of food preservatives Analytical methods for the determination of preservative residues Conclusions 238 References 238 Further reading Nutraceuticals and Functional Foods What are nutraceuticals? Classification of nutraceuticals Mechanisms of action Conclusion 253 References 254 Further reading Nutritional Genomics: Nutrigenetics and Nutrigenomics Nutrition and gene expression Nutrigenetic areas of application Analytical methods for nutrigenetical food functions Conclusion 270 References 270

6 18 Probiotic Foods and Dietary Supplements Microbial gut flora activity Probiotics and nutrition Probiotics and health Safety and stability of probiotics Suitable dietary carriers for probiotics Assessment of probiotics in foodstuffs and supplements Conclusions 280 References Prebiotics Prebiotics and health Factors that influence the activity and effectiveness of prebiotics Types of oligosaccharides Quality assessment of prebiotics Conclusions 290 References Synbiotics Synbiotic foods and health Health benefits of synbiotics Mechanism of action of synbiotics The future of synbotic foods 294 References Microencapsulation and Bioencapsulation Introduction to microencapsulation and bioencapsulation Commonly used food-grade microcapsules Methods of food microencapsulation Microencapsulation for food colourants 307

7 21.5 Bioencapsulation for probiotics Conclusions 310 References 310 General Conclusions 314 Index 315