xx, 240p., Illus., Figs., Tables, Bib., Index, 25 cm.
CONTENTS:- 1. Biotechnology and food industry. 2. Introduction to food additives. 3. Acidulants. 4. Lipid antioxidants. 5. Emulsifiers and stabilisers. 6. Microbial polysaccharides as thickeners. 7. Food colours. 8. Humectants. 9. Amino acids as nutrient supplements. 10. Sweeteners and HFCS. 11. High intensity sweeteners. 12. Scope and development of flavour industry. 13. Natural flavourings and essences. 14. Spices and herbs. 15. Vanilla and Vanillin. 16. Natural Aroma formation during food processing. 17. Biotechnological production of flavours. 18. Flavour enhancers: nucleosides, nucleotides and MSG. 19. Organic acid preservatives. 20. Non acid antimicrobial preservatives. 21. Antimicrobial preservatives of microbial origin. 22. Antimicrobial enzymes as preservatives. 23. Miscellaneous food additives of microbial origin. 24. Enzymes in food processing industry. 25. Microbial surfactants in food applications.
In food processing and preservation certain chemical substances called food additives are used. These are meant to enhance the overall acceptability of the food in appearance and colour, flavour and texture, mouthfeel and in some cases the nutritive value. Preservatives contribute another class of additives whose main function is the extension of self life by preventing spoilage of food products due to their anti-microbial activities. Food additives have to keep pace with the fast growing food industry in India and elsewhere in the world. With many chemical additives being banned the need for natural alternatives is being felt. Some of these additives are produced at present by fermentation technology while others have possibility of production using biotechnology and genetic engineering techniques in future. These and related aspects of various food additives have been reviewed in twenty five chapters of this book.