Description
Book SynopsisSince publication of the first edition in 1971, Fenaroli's Handbook of Flavor Ingredients has remained the standard reference for flavor ingredients throughout the world. Each subsequent edition has listed more flavor ingredients and allied substances, including those conferred food additive status, substances generally recognized as safe (GRAS) by qualified scientists (including the Flavor and Extract Manufacturers' Association Expert Panel) and those substances having undergone GRAS Notification with the Food and Drug Administration (FDA).
New in the Sixth Edition
- 200+ newly approved flavor ingredients
- Ingredient's safety standing with the Flavor and Extract Manufacturers' Association and/or the FDA
- Extensive and expanded information on aroma and taste thresholds
- Updated regulatory information on each flavor ingredient
- New discussion on botanical substances that serve as flavoring ingredi
Table of Contents
For each entry, the handbook lists (where appropriate): Primary Name. Synonyms. CAS No. FEMA No. NAS No. EINECS No. EEC No. CoE No. JECFA No. Description. Sensory Thresholds. Molecular Structure. Empirical Formula/MW. Specifications. Natural Occurrence. Synthesis. Consumption. Food Functions. Regulations/Guidelines.
