The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat. While there are established methods of analysis for many food additives, there are others that still require complete methods.Analytical Methods for Food Additives addresses the lack of established methods of analysis for 26 major additives. In each case, the authors review current research to establish the best available methods and how they should be used. The book covers a wide range of additives, from azorubine and adipic acid to sunset yellow and saccharin. In addition to providing recommendations on best practice and future research, each chapter reviews the range of current analytical methods and sets out their performance characteristics, procedures, and parameters.Filled with a wealth of important information, this is an essential volume that will help food scientists and food industry professionals in the effort to establish complete methods of analysis for all food additives.

About the Author

Roger Wood, Lucy Foster, Andrew Damant and Pauline Key all work on additive analysis for the UK Food Standards Agency.
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