Book excerpt: This handbook has been extensively updated and describes more than 6,000 trade name additives and more than 3,000 generic chemical additives that are used in food products. The handbook also includes direct additives, intentionally added to food to affect its quality, and indirect additives, those additives that might be expected to become part of a food or as a result of production, processing, storage, or packaging. Additives are critical components of food preparation as they play an important role in increasing the flavor, texture, preservation, and value of food products as well as aiding in all aspects of food manufacture. Food regulations for the US, Europe (E numbers), and Japan are also included. Some of the food additives covered in this reference are: anticaking agents, antioxidants, fillers, flavors, emulsifiers, instantizing agents, nutrients, pH control agents, solvents, starch complexing agents, stiffening agents, suspending agents, sweeteners, tenderizers, texturizers, thickeners, etc. This reference is exhaustively cross-referenced by chemical component, function, application, CAS number, EINECS/ELINCS number, and FEMA number. More than 1,500 worldwide manufacturer