Fenaroli’s Handbook of Flavor Ingredients Fourth Edition George A. Burdock, Burdock Group, Vero Beach, Florida, USA

   A spike of consumer interest in natural products and exotic flavors has driven innovation among flavorists and compelled regulators to closely scrutinize new ingredients. Responding to all these concerns, Dr. Burdock has completely revised and updated Fenaroli’s Handbook of Flavor Ingredients."MORE INTERNATIONAL INFORMATION, MORE SUBSTANCES, MORE SPECIFICATIONS… ALL IN ONE CONVENIENT VOLUME." With a new format and twice the information found in the third edition, it gives you easy access to synonyms, international codes, sensory information, permitted uses of ingredients, international regulations, and more. The handbook puts together the "wish lists" of food scientists, regulatory and safety officers, and toxicologists to provide a one-stop source for both GRAS and non-GRAS flavoring substances.

Includes identifying codes and internationally used reference numbers • Emphasizes safety, using the same consumption data used by the FDA for assessing safety • Provides Acceptable Daily Intakes (ADI) of FEMA and JECFA and provides Council of Europe status, including restrictions on use • Presents sensory and taste parameter information, providing a flavorist’s description of the substance • Contains limits on flavors and describes flavor uses of foods once thought to be exotic, such as ginseng and guarana • Gives the permitted uses of ingredients, including use as excipients in drugs and both the usual and high use levels approved by FEMA, by food category • Provides Food Chemicals Codex, JECFA specifications and/or specifications of substances in commerce.

---

1864 pages, 2001, Hardbound - ISBN 0-8493-0946-8

Catalog #208
$432.00 Continental USA - Including Shipping Via UPS
$509.00 Outside USA - Including Shipping Via Airmail
All orders must be paid in U.S. Funds - All books shipped postage paid