A. Larry Branen, P. Michael Davidson, Seppo Salminen, John Thorngate

"The new and expanded second edition is organized to provide easy access to quick facts or facilitate in-depth research. … [C]onsumers will find the chapters on hypersensitivity, food additives and children, and the regulation of additives in the U.S. very useful. This well organized, quality work provides a balanced scientific treatise on food additives and is highly recommended for academic, consumer health, health sciences and governmental libraries, as well as corporate libraries specializing in food science and technology."- E-Streams, Vol. 6, No. 7, July 2003International acclaim for the first edition…"…invaluable to those interested in food science and technology, consumer organisations, research scholars and scientists working in this area."-Journal of Food Science and Technology (1990)"…extremely useful on the shelf in both the industrial and academic laboratory….it is encouraging to see such a comprehensive review between two covers."-Food Technology in New Zealand (1992)"…To get an informed overall view of food additives here is a book that will take you a long way."-Food Trade Review (1990)"…a key source of information on the important scientific issues which relate to the use of additives in food."-Journal of Food Engineering (1991)"…There is not a more comprehensive and up-to-date text on this subject on the shelves today."-Australian Journal of Nutrition and Dietetics (1991)"This book provides more than the title promises. It is a successful and useful combination of food additives reviewed/discussed on the general background of related food biochemistry."-Cereal Foods World (1990)"…valuable….comprehensive…Food technologists in research or manufacturing and food marketers will find this book of utmost value."-Food Technology"…presents the most recent breakthroughs in food additives use worldwide…will be helpful to those interested in food science and technology."-Food Trade ReviewPromo Copy

• Food Additive Intake Assessment, S. Salminen and R. Tahvonen , Risks and Benefits of Food Additives, S.S. Sumner and J.D. Eifert , Food Additives and Hypersensitivity, M. Hannuksela and T. Haahtela , The Role of Food Additives and Chemicals in Behavioral, Learning, Activity, and Sleep Problems in Children, J. Breakey, C. Reilly, and H. Connell , Consumer Attitudes Toward Food Additives, C.M. Bruhn , Food Additives in the European Union, R. Verbruggen , Regulation of Food Additives in the United States, P. Barton Hutt , Nutritional Additives, M.A. Swanson and P. Evenson , Essential Fatty Acids as Food Additives, D.J. Kyle , Fat Substitutes and Replacers, S.M. Mahungu, S.L. Hansen, and W.E. Artz , Food Additives for Special Dietary Purposes, J.M. V. Grigor, W.S. Johnson, and S. Salminen , Flavoring Agents, G.S. Sinki and R.J. Gordon , Flavor Enhancers, Y.-h. Sugita , Sweeteners, S. Salminen and A. Hallikainen , Synthetic Food Colorants, J.H. Thorngate, III , Natural Color Additives, Y.-K. Lee and H.-P. Khng , Antioxidants, J.B. German , Antibrowning Agents, G.M. Sapers, K.B. Hicks, and R.L. Miller , Antimicrobial Agents, P.M. Davidson, V.K. Juneja, and J.K. Branen , pH Control Agents and Acidulants, S. Doores , Enzymes, A. Kilara and M. Desai , Emulsifiers, S.M. Mahungu and W.E. Artz , Commercial Starches and Their Potential in Foods, T.E. Luallen , Food Phosphates, L.E. Lampila and J.P. Godber , Appendix 1: Functional Classes, Definitions, and Technological Functions , Appendix 2: Numbering System for Food Additives , Appendix 3: List of Modified Starches , Index