1. J. D. Dziezak, "Acidulants: Ingredients That Do More Than Meet the Acid Test," Food Technol. 44, 75-83 (1990).

2. E. F. Bouchard and E. G. Merritt in M. Grayson, ed., Kirk-Othmer, Encyclopedia of Chemical Technology, Vol. 6,3rd ed., John Wiley & Sons, Inc., New York, 1979, pp. 150-179.

3. Code of Federal Regulations, Title 21 §184.1069.

4. D. E. Blenford, "Food Acids," Food Flavor Ingredients Processing and Packaging 8, 11 (1986).

5. Code of Federal Regulations, Title 21 §170.3(o).

6. U.S. Pat. 3,285,751 (Nov. 15, 1966) Artificial Sweetner Composition, P. Kracauer (to Cumberland Packing Company).

7. U.S. Pat. 3,684,529 (Aug. 15,1972) Sweetening Compositions, J. J. Liggett (to William E. Hoerres).

8. M. Glicksman, Gum Technology in the Food Industry, Academic Press, Inc., Orlando, Fla., 1969, p. 179.

9. Code of Federal Regulations, Title 21 §133.129. 10. Davidson and Juneja, 1990.

11. L. Giannuzzi and N. E. Zaritsky, "Effect of Ascorbic Acid in Comparison to Citric Acid and Lactic Acid on Listeria monocytogenes Inhibition at Refrigerated Temperatures," Lebensmittel Wissenschaft und Technologie 29, 278-285 (1996).

12. Code of Federal Regulations, Title 21 §155.200.

13. C. T. Townsend, cited in S. Leonard, R. M. Pangborn, and B. S. Luh, Food Technology 13, 418 (1959).

14. D. R. Gard et al., "Evaluation of a New Leavening Acid, Di-magnesium Phosphate, With a Traditional Chemical Leavening System," Proc. IFTAnn. Meet., 1996, p. 114.

15. Code of Federal Regulations, Title 9 §318.7(c)(4).

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