pure food additives in europe
Environmental history / biofuels
Biofuels were humanity’s first liquid fuels. They include vegetable oils, animal fats, ethanol from crops, and methanol and turpentine from wood.
Chemical Cuisine | Center for Science in the Public Interest
CSPI ranks the safety of food additives—from acetic acid to yellow prussiate of soda—in this definitive glossary of the chemicals used to flavor and preserve our foods.
FOOD COLOURS - FOOD ADDITIVES -
COMMON FOOD COLORINGS iron oxide red Description: Used for coloring of construction, paints, plastic rubber, printing ink, Porcelain, colour asphaltum, paper dyes, ect.
Vark - Wikipedia
Vark, also called varak (also silver leaf, German paper), is super fine filigree foil sheet of pure metals, typically silver but sometimes gold, used to decorate South Asian sweets and food to make those look more appetising.
899. Microcrystalline cellulose (WHO Food Additives Series 40)
INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY WORLD HEALTH ORGANIZATION SAFETY EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS WHO FOOD ADDITIVES SERIES 40 Prepared by: The forty-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) World Health Organization, Geneva 1998 MICROCRYSTALLINE CELLULOSE First draft prepared
DIC Products (Europe)
DIC (formerly Dainippon Ink and Chemicals) is a specialty chemical company with top global market share in printing inks.
Artificial Chemicals and Additives in Food | Delishably
Prior to the formation of the FDA, artificial additives to food were not regulated. Borax was used in many foods as a preservative, and lead salts were used to give cheese a bright orange color.
Food Colour Resource | The history of food colour additives
The history of food colour additives Food colours in the ancient world. Natural colours from vegetable and mineral sources were used to colour foods, drugs and cosmetics in ancient times.
910. Esters/aliphatic acyclic prim. alcohols/aliphatic linear
INTERNATIONAL PROGRAMME ON CHEMICAL SAFETY WORLD HEALTH ORGANIZATION SAFETY EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS WHO FOOD ADDITIVES SERIES 40 Prepared by: The forty-ninth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) World Health Organization, Geneva 1998 ESTERS OF ALIPHATIC ACYCLIC PRIMARY ALCOHOLS
Why McDonald's Fries Taste So Good - Rense
Why McDonald's Fries Taste So Good By Eric Schlosser Excerpt From Eric Schlosser's new book 'Fast Food Nation' (Houghton-Mifflin, 2001) From The Atlantic Monthly