This encyclopedic reference edition provides essential information on a wide range of food additives. The first section of the book formulates modern knowledge of terminology and contains information on 27 functional classes of additives. In the second section, characteristics are given for each of more than 600 substances (new, well-known, half-forgotten, even prohibited) and, in particular, their purposes, chemical formulas, properties, hygiene standards, methods of production, conditions for use in food production and other information are reported.