FOOD ADDITIVES, SAFETY AND REGULATIONS (Copy) (Copy)

The aim of this book is to show the concepts of food additives, safety and regulations and also highlights new directions in regulation, monitoring and control the use of food additives for healthy consumers. The introductory chapters explain food additives and the need for food additive in modern food processing, classifications, types and functions of food additives, antioxidants and their benefits, pro-oxidants, colouring agents, classification of colouring agents, health concerns and regulatory status. In the later chapters, flavouring agents, types of flavouring agents, applications of flavouring agents by food industries, flavour stabilization, benefits of flavour stabilization, sweeteners, classes of sweeteners, emulsifiers and their roles in food processing, food additive laws and regulations in Nigeria, India, European Union and United States and cases of food additive violations in those countries are also highlighted. The book should be a valuable source of information on food packaging for academia, undergraduate and postgraduate students and industry, particularly those who are involved in food safety regulation.