Preface.- Part I. Ingredients Dictionary.- Part II. Ingredient Categories.- Part III. Food Definitions and Formulations.- Part IV. Additives/Substances for Use in Foods: Listed under Title 21 of the Code of Federal Regulations.- Part V. Food Additives E Numbers in the European Union.- Bibliography.

Dictionary of Food Ingredients is a concise, easy-to-use resource covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross-referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. This revised and updated fifth edition features a new section, “Food Definitions and Formulations,” and a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers. In addition, the fifth edition provides new information on existing and more recently approved ingredients. The Dictionary is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This resource will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, food customer service personnel, and students.

From the reviews of the fifth edition: "This handy reference by Igoe (retired consultant) offers alphabetical access to definitions of more than 1,000 food ingredients. Concise entries describe the ingredient's source, basic chemical properties, functions, and various uses. Coverage includes natural and artificial ingredients as well as those used in food processing. ... Packed with information, this small dictionary will be a very useful acquisition for undergraduate and graduate libraries supporting programs in food science, chemistry, nutrition, and related fields. ... Summing Up: Highly recommended. Lower-level undergraduates through researchers/faculty." (J. S. Whelan, Choice, Vol. 49 (4), December, 2011) "It is wider in coverage, and dose have a list of E numbers at the end following a US list of food additives covered under federal regulations. ... This will be a useful book to anyone interested in what is in their food. It is the sort of reference book school and public libraries should have. It will also be of use in the food industry for those members of staff who are not food scientist or technologists." (John Goodier, Reference Reviews, Vol. 26 (4), 2012)

Includes 28 new FDA-approved ingredients, for a total of more than 1000 ingredients Brand new section, "Food Definitions and Formulations" Features a thoroughly expanded list of food ingredients approved for use in the European Union, with E numbers Includes supplementary material: sn.pub/extras