This second edition of the Handbook of Food Packaging Chemicals and Materials provides comprehensive information on more than 7,500 trade name and generic substances used in the packaging, holding, manufacturing, processing, and treating of foods. It centralizes information on these food packaging and processing components by profiling both trade name and generic products, detailing their properties, uses, use levels, regulatory status, toxicology, sources for purchase, and more.

From the Preface: “...Adding to the complexity of the selection of food-packaging components is the variety of ways in which a food product can be contained and distributed. Manufacturers choose a form of packaging based on a variety of factors, e.g., its effect on the marketability of the product, the specific requirements of the product, the type of protection needed, the method of distribution, its effect on shelf-life, and its environmental impact...The reader can access the information of food packaging components based on the trade name, chemical components, functions and application areas, manufacturer, CAS number, EINECS/ELINCS number, and FDA regulation numbers...”

Target Audience: Food scientists and technologists; food packaging engineers and designers; legislators and regulators; and other professionals requiring ready access to detailed information on food packaging chemicals.

Table of Contents:

Trade Name Reference

Chemical Component Cross-Reference

Functional/Application Index

Manufacturers Directory

CAS Number

EINECS/ELINCS Number Index

FDA Regulatory Number Index

Glossary

Bibliography

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