Food Additive Essential Guide to Food Additives Emerton and Choi Leatherhead RSC 2008.pdf

ESSENTIAL GUIDE TO FOOD ADDITIVES
Third Edition
Revised by
Victoria Emerton and Eugenia Choi
This edition first published 2008 by
Leatherhead Publishing
a division of
Leatherhead Food International Ltd
Randalls Road, Leatherhead, Surrey KT22 7RY, UK
and
Royal Society of Chemistry
Thomas Graham House, Science Park, Milton Road,
Cambridge, CB4 0WF, UK
URL:
Registered Charity No. 207890
Third Edition 2008
ISBN No: 978-1-905224-50-0
A catalogue record of this book is available from the British Library
© 2008 Leatherhead Food International Ltd
The contents of this publication are copyright and reproduction in whole, or in part, is not permitted
without the written consent of the Chief Executive of Leatherhead Food International Limited.
Leatherhead Food International Limited uses every possible care piling, preparing and issuing
the information herein given but accepts no liability whatsoever in connection with it.
All rights reserved Apart from any fair dealing for the purposes of research or private study, or criticism or review
as permitted under the terms of the UK Copyright, Designs and Patents Act, 1988, this publication may not be
reproduced, stored or transmitted, in any form or by any means, without the prior permission in writing of the Chief
Executive of Leatherhead Food International Ltd, or in the case of reprographic reproduction only in accordance
with the terms of the licences issued by the Copyright Licencing Agency in the UK, or in accordance with the terms
of the licences issued by the appropriate Reproduction anization outside the UK. Enquiries concerning
reproduction outside the terms stated here should be sent to Leatherhead Food International Ltd at the address
printed on this page.
Typeset by Alison Turner.
Printed and bound by Cpod.
FOREWORD
The first edition of the Essential Guide to Food Additives was published in 2000,
and its ess merited the production of a second edition, which was published
in 2003.