By Robert S. Igoe
Dictionary of nutrients Ingredients is a concise, easy-to-use source masking over 1,000 meals parts and ingredients, together with common materials, FDA-approved synthetic constituents, and compounds utilized in nutrition processing. equipped alphabetically, definitions conceal performance, chemical houses, and purposes, and thorough cross-referencing permits readers to persist with comparable and related elements. a piece according to the Code of Federal rules lists meals elements in line with their US approval prestige, and a bibliography pinpoints extra details.
This revised and up-to-date 5th variation contains a new part, “Food Definitions and Formulations,” and a completely accelerated record of meals materials authorized to be used within the eu Union, with E numbers. furthermore, the 5th variation presents new details on present and extra lately licensed elements.
The Dictionary is an unheard of resource of data, supplying functional, medical, and regulatory details on each very important factor and type. This source might be of worth to meals scientists, aspect providers, dietitians, extension experts, foodstuff customer support group of workers, and scholars.
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Cyclohexyl Cinnamate—A synthetic flavoring agent that is a stable, colorless to light yellow liquid of fruity odor. It is stored in glass or tin containers. It is used in peach and cherry flavors with applications in ice cream, candy, and baked goods at 5–20 ppm. Cyclohexyl Formate—A synthetic flavoring agent that is a moderately stable, colorless liquid of fruity odor. It should be stored in glass or tin containers. It is used in apple or plum flavors and gives a lift to fruity flavors. It has application in beverages, candy, ice cream, and baked goods at 3–11 ppm.
Cumin—A spice that is the dried, ripe fruit of Cuminum cyminum L. It is usually obtained in the ground form. It has a warm, pleasant, balsamic flavor. It is used in cheese, soups, relishes, and meats. Cuminic Aldehyde—A flavoring agent that is a liquid, colorless to yellow in appearance, with a strong pungent odor resembling cumin oil. It is insoluble in water and soluble in alcohol and ether. It is obtained from cumin oil. It is also termed p-cuminic aldehyde, cumaldehyde, and cuminal. 42 Dictionary of Food Ingredients Curdlan—A polymer produced by fermentation from the bacteria Alcaligenes faecalis var.
The paste forms semisolid gels upon cooling and has the ability to form strong adhesive films when spread and dried. Cornstarch is not freeze–thaw stable and is used widely except when clarity or the lack of gel formation is desired. It exists as fine or coarse powders. The coarse starch is sometimes termed pearl starch. It is used in sauces, gravies, puddings, pie fillings, and salad dressings. The typical usage level is 1–5%. It is also termed maize starch and common cornstarch, regular cornstarch, or unmodified cornstarch.
Dictionary of Food Ingredients by Robert S. Igoe