The accurate measurement of additives in food is essential in meeting both regularory requirements and the need of consumers for accurate information about the products they eat. While there are established methods of analysis for many additives, others lack agreed or complete methods because of the complexity of the additive or the food matrix to which such additives are commonly added.
Analytical Methods of Food Authentication addresses this important problem for 26 major additives. In each case current research is considered in establishing the best available methods and how they should be used.